Cinnamon Sugar Doughnuts (for stand mixer)

1 cup whole milk, warm (100°F–110°F)
1½ cup granulated sugar, divided
2¼ teaspoons (1 standard packet) active, dry yeast*
4 cups unbleached, all-purpose flour, plus more for as needed and for rolling
¾ teaspoon kosher salt
Pinch of ground nutmeg
6 tablespoons unsalted butter, cubed and at room temperature
2 large eggs, room temperature
1 teaspoon pure vanilla extract
Vegetable oil, for mixing bowl and frying
Cinnamon sugar, for coating
*You may substitute rapid rise yeast. If using, add the rapid rise yeast to the dry ingredients in the bowl; you do not need to proof with the milk.

Nutritional analysis per serving (1 doughnut and 1 doughnut hole):  Calories 408 (43% from fat) • carb. 52g • pro. 7g fat 20g • sat. fat 6g • chol. 59mg • sod. 198mg calc. 37mg • fiber 1g

1. In a large, liquid measuring cup, combine the milk, 2 tablespoons of the granulated sugar and the yeast. Let sit until foamy, about 5 minutes.

2. Put the flour, salt and nutmeg into the bowl of the Cuisinart® Stand Mixer. Attach the dough hook and mix on Speed 2 to combine. Add the proofed yeast mixture and butter. Mix on Speed 3 to combine and then increase to Speed 4 to knead. While mixing, add the eggs, one at a time, until combined. Scrape down bowl as necessary.

3. Allow to knead on Speed 4 until dough is smooth, soft and bounces back to the touch. It should not stick to the sides of the bowl while kneading – if it does, add additional flour, 1 tablespoon at a time, until it releases. Finished dough should be slightly sticky and will stick to the dough hook.

4. Transfer dough to a lightly oiled mixing bowl. Cover with plastic wrap and allow to proof until doubled in size, about 1 hour.

5. Once dough has proofed, line a baking pan with parchment paper; reserve.

6. Lightly dust a clean work surface with flour. Roll dough into a circle that is about ¼ inch in height. Use a 3-inch round cutter to cut doughnuts and use a 1-inch cutter to cut the centers. Transfer cut doughnuts and holes to the prepared baking pan. Cover loosely with plastic wrap and allow to proof for 30 minutes.

7. While doughnuts are proofing, heat oil for frying. Fill a heavy-bottomed casserole or saucepan with vegetable oil. Heat over medium-high heat to 375°F.

8. Put desired sugar in a shallow mixing bowl for tossing finished doughnuts; reserve.

9.Once oil is hot, carefully add a few doughnuts – be sure not to crowd the pan or the oil temperature will drop too much and doughnuts will be heavy tasting.

10.Fry doughnuts until lightly golden, about 45 seconds to 1 minute per side. Carefully transfer to a wire rack nested in a baking pan to drain oil. Repeat with remaining doughnuts and holes (holes will take about 30 seconds per side).

11. Once doughnuts have drained, but are still warm, toss in the cinnamon sugar to coat.

12. Serve immediately.