After getting my hair cut, I went home and ate three of these. Just saying.
1 1/2 c (355 ml) milk
1/3 c (70 g) vegetable shortening
1/3 c (78 ml) warm water (95F to 105F)
2 pkgs instant yeast
2 eggs, beaten
1/4 c (50 g) sugar
1 1/2 tsp salt
1 tsp freshly ground nutmeg
4 1/2 c (640 g) flour, plus more for dusting surface
Peanut or vegetable oil, for frying (1 to 1/2 gallons, depending on fryer)
Heat milk and shortening in a small saucepan until the shortening has melted. Pour into a small bowl and set aside.
Pour the warm water into the bowl of your stand mixer, and sprinkle on the yeast. Let set for five minutes until bubbly. After 5 minutes, add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm. Add the eggs, sugar, salt, nutmeg, and half of the flour. Combine the ingredients on low speed using the paddle attachment until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour in 1/2 cup increments, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
On a well-floured surface, roll out dough to 3/8-inch thick. Cut dough using a 2 1/2-inch round cutter and a 7/8-inch ring for the center. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes until very fluffy. Re-roll scraps once, if desired.
Before frying, lay three layers of paper towel on your counter and place an inverted cooling rack over them to wick away oil.
Preheat the oil in a deep fryer or Dutch oven to 365F. Place the doughnuts into the oil, 3 to 4 at a time, and cook for 1 minute on each side, turning with tongs or chopsticks. Transfer to cooling rack, flipping after one minute to drain other side.
Allow to cool for 15 to 20 minutes before glazing.
1/4 c (60 ml) whole milk
1 tsp vanilla extract
2 c (312 g) confectioners' sugar
Before making the glaze, fill a bowl large enough to hold a medium saucepan with warm water, being careful not to add so much that it will overflow when the pan is dipped in. Set aside.
Combine milk and vanilla in a medium saucepan and heat just until warm. Sift confectioners' sugar into milk and whisk very slowly, being careful not to create bubbles. When fully incorporated, add food coloring until your desired color is reaches and remove the glaze from the heat. Place saucepan in the warm water. Dip doughnuts into the glaze, 1 at a time, and set on a cooling rack for at least 5 minutes before serving.