GLAZED DOUGHNUTS

3 to 3 1/2 cups all-purpose flour, divided use
1/4 cup sugar
2 envelopes Fleischmann's RapidRise Yeast
1 teaspoon salt
1 teaspoon ground nutmeg
1/2 cup water
1/2 cup milk
1/4 cup butter or margarine
1 large egg
oil (for deep frying)
FOR THE POWDERED SUGAR GLAZE:
2 cups powdered sugar, sifted
1/4 cup milk
1 teaspoon vanilla extract

In a large bowl, combine 1 cup flour, sugar, undissolved yeast, salt, and nutmeg.

Heat water, milk, and butter until very warm (120 to 130 degrees F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough to 1/2-inch thickness; cut with 2 1/2-inch doughnut cutter. Knead together trimmings; re-roll and cut. Place doughnuts on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Deep fry at 375 degrees F for 2 minutes or until browned, turning once. Drain on paper towels to remove excess oil.

Dip doughnuts into Powdered Sugar Glaze while warm. Cool on wire racks.

TO MAKE THE POWDERED SUGAR GLAZE:
In a medium bowl, combine powdered sugar, milk and vanilla. Stir until smooth.

Makes 18 Doughnuts
Source: Fleischmann's