Cooking Instructions
1.
In a mixing jug, add
Whole Milk (2 cups)
,
Salt (1 tsp)
, and
Butter (1/2 cup)
. Microwave for 1 minute, or until warm.
2.
Add
Caster Sugar (1/2 cup)
,
Ground Nutmeg (1/2 tsp)
, and
Eggland's Best Classic Eggs (4)
. Whisk together.
3.
Transfer to a large mixing bowl. Add
Active Dry Yeast (2 tsp)
and
Caster Sugar (4 Tbsp)
. Whisk to combine.
4.
Add
Self-Rising Flour (5 cups)
one cup at a time until the mixture comes together into a sticky dough. Leave dough to rest for 1 hour.
5.
Flour a surface and knead the dough for 2-3 minutes.
6.
Divide the dough into 4 separate pieces. Roll each piece out. Using a cookie cutter the size of a donut, cut out donuts. Using an apple corer, press in the middle to cut out the donut hole.
7.
Heat
Vegetable Oil (as needed)
to 350 degrees F (175 degrees C).
8.
Place the donuts in batches to fry for 3-4 minutes, turning occasionally. Drain on paper towels as finished.
9.
In a large bowl, add
Powdered Confectioners Sugar (3 cups)
,
Water (1/2 cup)
, and
Pure Vanilla Extract (1 tsp)
. Mix until smooth.
10.
While the donuts are still warm, dip them into the glaze and coat them on all sides. Leave them on a wire rack to dry.
11.
Into a large bowl, add
Powdered Confectioners Sugar (2 1/2 cups)
and
Milk (4 Tbsp)
. Mix well. Reserve 1/2 cup of this glaze.
12.
Dip only one side of the donuts into the thicker glaze. Drain the excess.
13.
To the reserved glaze, add
Red Food Coloring (1/2 tsp)
. Mix well.
14.
Dip a gumball into the white icing. Draw an eye using
Chocolate Frosting (to taste)
. Using a toothpick or skewer, dab dots of the red glaze over to create a splatter effect.
15.
Pour the remaining red glaze into a piping bag. Pipe drizzle lines over the donuts, then place the gumball in the center. Serve and enjoy!
