Cake Donuts With Nutmeg

I got this from "The Joy of Baking". I increased the nutmeg slightly and use half and half instead of milk.

Wet ingredients:

2 large eggs

2/3 cup (165 grams) granulated white sugar

1 1/2 teaspoons pure vanilla extract

3 tablespoons (40 grams) unsalted butter, melted and cooled to lukewarm

1/2 cup (120 ml) half and half

Dry ingredients:

3 cups (390 grams) all-purpose flour (sifted)

3 teaspoons baking powder

1 teaspoon diamond kosher salt (or 1/2 tsp kosher salt)

1 1/4 teaspoon freshly grated nutmeg

peanut oil for frying

Vanilla icing:

1 1/2 cups powdered sugar

3 T water

1/2 tsp vanill extract

pinch of salt

Beat eggs and sugar until pale yellow. Then add vanilla, butter and half and half.

Combine dry ingredients together. Mix with with wet ingredients. Don't over mix. Chill in the fridge for at least one hour or overnight.

Roll out to about 1/2 inch thick. Use a a 3.25" donut cutter. Cut out the inner circle of donut with 1" donut cutter.

Chill the cut donuts until ready to fry.

Fry between 330F to 340F for about 2 min seconds per side. Don't let the oil go higher than 345F.

Let them cool and then dip in icing and dust with fresh nutmeg.