Ingredients:

  • 3.5 cups all-purpose flour
  • 0.25 cup granulated sugar
  • 1 packet active dry yeast
  • 1 cup whole milk
  • 2 large eggs
  • 6 tbsp unsalted butter
  • 1 tsp salt
  • 0.5 tsp ground nutmeg
  • 2 cups powdered sugar
  • 3 tbsp heavy cream
  • 1 tsp vanilla bean paste
  • 1 pinch salt
  • 3 sheets edible gold leaf

Instructions:

  1. Activate Yeast. Combine warm milk and a pinch of sugar in a small bowl; sprinkle yeast on top. Let sit for 5-10 minutes until the surface is foamy and smelling yeasty.
  2. Mix Dry Ingredients. In a stand mixer bowl, combine flour, sugar, salt, and nutmeg. Note: Whisking these first prevents salt from touching the yeast directly.
  3. Combine Wet and Dry. Add the activated yeast mixture, eggs, and softened butter to the flour.
  4. Knead the Dough. Mix on medium low speed for 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides.
  5. First Rise. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1-1.5 hours until it has doubled in size.
  6. Shape Donuts. On a floured surface, roll dough to 0.5 inch thickness. Use a donut cutter to create 12 rings. Place on parchment paper, cover, and let rise for 30 minutes.
  7. Fry. Heat oil to 350°F (180°C). Fry donuts for 60-90 seconds per side until they reach a rich mahogany color. Drain on a wire rack for 5 minutes.
  8. Glaze. Whisk powdered sugar, heavy cream, vanilla bean paste, and salt until the mixture is silky and smooth. Dip the top of each warm donut into the glaze.
  9. Apply Gold. Let the glaze set for 2 minutes until it feels tacky to the touch. Using culinary tweezers, gently press pieces of edible gold leaf onto the center.