You can find the full recipe with different icings and toppings on Annie’s Eats!
I used cashews broken in to tiny bits in the dough and fried them. They were great! I simply rolled the doughnuts in to powdered sugar afterward.
Yield: about 15-16 doughnuts, plus doughnut holes
For the dough:
3-3¼ cups all-purpose flour (15-16¼ oz.)
2¼ tsp. instant yeast
6 tbsp. sugar (2½ oz.)
½ tsp. salt
2/3 cup whole milk, at room temperature
2 large eggs, lightly beaten
6 tbsp. unsalted butter, cut into 6 pieces, at room temperature
6 cups vegetable shortening
To make the dough, in a medium bowl combine 3 cups of the flour, the yeast, sugar and salt . Stir together with a fork and set aside.
In the bowl of a stand mixer fitted with the dough hook, combine the milk and eggs. Add the flour mixture and mix on low speed for 3-4 minutes or until a ball of dough forms. With the mixer on low speed, add the softened butter a piece at a time, mixing for about 15 seconds between each addition. Continue mixing for about 3 minutes longer, adding the remaining flour 1 tablespoon at a time if necessary, until the dough forms a ball.
Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise at room temperature until nearly doubled in size, 2-2½ hours.
Transfer the dough to a lightly floured surface and roll it to a thickness of ½ inch. Cut the dough into rounds using a 2½-3 inch biscuit or cookie cutter. Use a smaller circle cutter to cut the hole out of the middle of each, creating the doughnut shape. Reroll and cut the dough scraps as necessary to make use of all the dough.
Place the shaped doughnuts and doughnut holes onto a lightly floured baking sheet. Cover loosely with plastic wrap and let rise at room temperature until slightly puffy, 30-45 minutes.
Meanwhile, fit a candy thermometer to the side of a large Dutch oven. Add the shortening to the pot and gradually heat it over medium-high heat until it reaches a temperature of 375˚ F. Place the rings and holes carefully into the hot fat 4 or 5 at a time.
Fry until golden brown, about 30-45 seconds per side (less for doughnut holes). Remove from the hot oil with a skimmer and transfer to a paper towel-lined cooling rack.
Repeat with the remaining doughnuts, returning the temperature to 375˚ F between batches. Cool the doughnuts for about 10 minutes before topping or glazing. Serve warm or at room temperature.
It may not look perfect but it sure tasted great. Next time I want to roll out the dough. Put a layer of nuts and then roll the dough up like a jelly roll cake and let it rise the first time. Then freeze it, cut it in to slices, and keep it in the freezer till I want to make them.