Eggnog Doughnuts

[nebulized]

Eggnog Doughnuts

1 C. eggnog
1/4 C. butter or margarine
1/3 C. sugar
1/2 tsp. salt
3 1/3 C. all-purpose flour, divided
2 pkg. dry yeast
3/4 tsp. ground nutmeg
2 eggs
Vegetable oil
Eggnog Glaze

Combine eggnog, butter, sugar and salt in a small saucepan; place
over low heat and cook, stirring constantly, until butter melts. Set
aside and let cool to 105 to 115ºF.

Combine 2 cups flour, yeast and nutmeg; add warm eggnog mixture, and
mix well. Add eggs and beat at low speed with an electric mixer 30
seconds, scraping bowl constantly; beat at high speed an additional 3
minutes. Stir in remaining 1 1/3 cups flour, mixing well. Place dough
in a greased bowl, turning to grease top. Cover and chill at least 2
to 3 hours.

Punch down dough, and turn out onto a lightly floured surface. Cover
and let rest 10 minutes.

Roll to 1/3-inch thickness, and cut with a floured doughnut cutter.
Place doughnuts several inches apart on a greased baking sheet. Cover
and let rise in a warm place (85ºF), free from drafts, about 45 to 50
minutes, until very light.

Heat 2 inches of oil in a large skillet to 375ºF. Add doughnuts, a
few at a time, and fry 1 1/2 to 2 minutes until golden brown on both
sides, turning once. Drain well on paper towels. While still warm,
dip top of each in Eggnog Glaze. Yields about 2 dozen.

Eggnog Glaze
2 C. sifted confectioners' sugar
3 T. commercial eggnog
Dash of ground nutmeg

Combine all ingredients, and mix until smooth. Yield: about 1 1/2 cups