• 1 cup (240ml) whole milk, warmed to about 110°F (43°C)*
• 1 Tablespoon active dry yeast
• 1/3 cup (65g) granulated sugar
• 2 large eggs
• 6 Tablespoons (86g) unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 4 cups (500g) all-purpose flour (spoon & leveled), plus more as needed
• 1 – 2 quarts vegetable oil

Glaze

• 2 cups (240g) confectioners’ sugar, sifted
• 1/3 cup (80ml) heavy cream or whole milk (I prefer cream for thicker consistency)
• 1/2 teaspoon pure vanilla extract

For further instructions about how to make this recipe, head over to sallysbakingaddiction.com