Dry ingredients - In a bowl combine flour, salt, and grated nutmeg.
Yeast - In a bowl of a stand mixer with the hook attachment, combine warm milk, sugar, yeast, egg, and vanilla.
Add the flour to the yeast mixture and combine well until all the flour is incorporated. Add the butter and combine well again. Then knead for 3 minutes on the stand mixer or 5 minutes by hand. Tip - Avoid adding too much extra flour when kneading. We want a soft, elastic, slightly sticky dough
Place the dough in an oiled bowl and let rise for 60 to 90 minutes or until double in volume.
Once double in volume - invert on a floured surface. Divide the dough into 2 sections. Then, divide each section into 6 - making 12 doughnutsTip - Always make one or two mini doughnuts for the purpose of testing oil temperature.
Roll each portion into a ball and place it on a parchment-line baking tray dusted with flour to prevent sticking.Tip - Roll each piece into a smooth ball. Gather the seams and roll between your palms until you have a smooth ball. If the balls are not smooth, your doughnuts will look cracked.
Once all the balls are rolled, flatten it slightly. Cover the baking tray with a clean kitchen cloth to prevent the donuts from drying.Tip - Flattening will ensure you have a doughnut shape when it rises and deep-fries as compare to a ball
Place the donuts in the fridge for about an hour to prove again, or until almost double in volume.Tip -They will rise and be cold but easier to handle when chilled. Alternatively, you can let them rise at room temperature for 30 minutes.
Heat cooking oil in a large pot or deep fryer to about 350 °F to 360 °FTip - You don't want the oil too hot. They need to be cooked inside before they brown on the outside. If the oil is too hot the donuts will get too dark or stay uncooked inside.
Add a mini doughnut to test the oil. Once the oil is ready - add two or three doughnuts at a time.Tip- You need enough oil so the doughnuts will float, and not touch the bottom of the pot.
Do not crowd the pan as the temperature of the oil will drop/cool down too fast. The doughnuts should rise in 30 secs as they puff.
Cook for 30 seconds on one side then flip and let cook another 30 seconds on the other side. You will need about 2 to 3 minutes for each donut to cook and be beautifully brown.
Remove onto a paper towel and let cool for 10 minutes before you fill and serve.
Whip the cream with powdered sugar and cornstarch. Combine the whipped cream, strawberry puree, and vanilla.
Add your filling in a piping bag with a bismark piping tip or similarTip - Depending on your filling let the donuts cool for at least 10 minutes before you fill them or the filling will melt.
Dust with powdered sugar if desired. Top with more filling on the top (optional)
The temperature of milk – It is very important to make sure the milk is warm, not hot neither cold. You don’t need a thermometer to check – that’s just a guide. To check if the milk is the right temperature – just stick your clean little finger in. You should be able to hold it in for a minute if not it’s too hot. Best to wait until just warm.
The temperature of the oil – I know I said the oil has to be around 325 ° F but again, you don’t necessarily need a thermometer. Here’s how to check if the oil is right. Make mini doughnuts – I divide one doughnut into four and make mini doughnuts. This helps me test the hot oil before and in between batches.
How to test oil – Add a mini doughnut to test the oil. The doughnut should rise in about 30 secs. If it rises too soon means the oil too hot and if it takes too long means the oil is not yet hot. Adjust accordingly. Keep an eye on oil temperature as it rises and cools between donuts batches. Adding doughnuts to the oil will cool the oil. So, find a balance on how many doughnuts per batch works with your settings.