doughnut

Sally McKenney’s glazed doughnuts are soft, sweet fried rings with a vanilla glaze. Her yeasted dough includes whole milk, eggs, melted butter and a little nutmeg, with the cut-out centres fried as doughnut holes.

Warm milk, active dry yeast and a small portion of the granulated sugar are left until foamy. The remaining sugar joins eggs, melted unsalted butter, vanilla, nutmeg, salt and flour to make a dough that is kneaded until soft and slightly tacky.

The dough rises in a lightly greased bowl until doubled. It is then rolled on a floured surface and cut into rings; the scraps are rolled again, and the cut shapes rest while the frying oil heats.

The rings fry briefly on both sides until golden and drain on a rack. Their glaze is whisked separately from confectioners’ sugar, vanilla and whole milk, the milk being the selected liquid from the recipe’s cream, half-and-half or milk choices.

While still warm, the doughnuts are dipped on both sides in the glaze and returned to the rack so excess glaze can drip off. The coating sets before eating, and McKenney recommends enjoying the doughnuts on the day they are made.