Servings: Makes about 40 doughnut holes
- 3 large eggs
- 1 cup sugar
- 4 1/4 cups all-purpose flour
- 4 teaspoons baking powder
- 1/4 teaspoon grated nutmeg
- 1 1/2 teaspoons salt
- 2 1/2 tablespoons unsalted butter , softened
- 1 cup milk
- Canola oil , for frying
- 2 1/2 cups confectioners' sugar
- 1/3 cup strong-brewed espresso
To make doughnut holes: In a small bowl, combine eggs and 1/2 cup sugar. Set aside. Sift flour, baking powder, nutmeg, and salt into a large bowl. Set aside. In an electric mixer with a paddle attachment, cream butter and remaining 1/2 cup sugar on medium speed until light and fluffy, about 2 minutes, stopping once to scrape down sides of bowl. Add egg mixture and continue to beat until well combined. Reduce speed to low; add milk. Slowly add flour mixture until a slightly sticky but workable dough forms. Turn dough out onto a floured surface, and knead slightly. With a rolling pin, roll into a circle about 1/2 inch thick.
Line a countertop with brown paper bags; top with paper towels. Using a 1-inch round cookie or biscuit cutter, cut dough into as many circles as possible. Gather scraps; knead just to combine. Roll out again, and cut into rounds. Pour enough oil into a medium saucepan to come 3 inches up sides of pan. Heat over medium-high heat until oil registers 350° on a deep-fry thermometer. Drop in 2 or 3 dough rounds, turning regularly using wooden skewers; cook until holes are light golden brown, about 3 minutes. With a slotted spoon, transfer holes to paper towels; let cool. Repeat with remaining dough rounds.
To make glaze: Combine confectioners' sugar and espresso; stir until sugar is dissolved. Cover and keep at room temperature until ready to use, up to 1 day. Using a wooden skewer, pick up a cooled doughnut hole; dunk into glaze to completely coat. Place doughnut holes on a wire rack, allowing excess glaze to drip off. Transfer to a plate before serving.