How to make it

  • In a small bowl pour the warm milk over the shortening to soften. Whisk together and set aside. In another bowl sift together the flour, salt and nutmeg. Set aside. In a mixing bowl of a stand mixer add warm water and sprinkle yeast over. Sprinkle 1/2 Tbs. sugar over the yeast and let proof for 5 minutes. Next add in the milk/shortening mixture, along with the vanilla. Attach your paddle attachment and add the egg, the 1 1/2 Tbs. of sugar (the rest of it) and half of the flour mixture. Mix on low/medium until just combined. Add the rest of the flour mixture and mix on medium until well combined. Switch to your dough hook and knead for 3 minutes.
  • At this stage your dough will still be very wet, do not add anymore flour!! Cover and let rise for 1 hour, until doubled.
  • Grease a donut pan and preheat oven to 400 degrees.
  • The dough will still be very wet. Put into a piping bag, or a ziplock bag with the corner cut off. You will need a large piping hole. Pipe around the donut hole, should be about 3/4 full. Bake for about 8-10 minutes, when toothpick comes out clean
  • For the glaze:
  • Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.
  • Tip: If your chocolate starts to seize or get grainy at any point while making the glaze add a splash of milk and whisk until smooth again :)

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