📖 Instructions

1. First, bloom the yeast: In a small bowl, combine the warm milk (about 105-115°F) with the sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes, or until foamy. This step makes sure your yeast is alive and ready to work its magic.
2. Mix the wet ingredients: In a large mixing bowl, whisk together the eggs, melted butter (cooled slightly), bourbon, and vanilla extract. That bourbon, oh man, it really gives it that little kick, doesn't it?
3. Combine wet and dry: Add the bloomed yeast mixture to the wet ingredients and stir gently to combine. In a separate bowl, whisk together the flour, nutmeg, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms. Don't overmix!
4. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. It should be slightly tacky but not sticky. If it's too sticky, add a tablespoon of flour at a time. Oh, and by the way, don't stress too much about the stickiness. It's not a deal breaker.
5. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size. You can usually tell that it has doubled in size because it looks like it almost wants to crawl out of the bowl, lol.
6. Punch down and roll out: Gently punch down the dough to release the air. Turn it out onto a lightly floured surface and roll it out to about 1/2-inch thickness. Now, this is where it gets real. I like to sing while doing this. It really does help.
7. Cut the donuts: Use a donut cutter or two different-sized round cookie cutters to cut out the donuts. Place the donuts and donut holes on a baking sheet lined with parchment paper. Those donut holes? Fry them little guys up too, don't you waste it!
8. Second rise: Cover the donuts with plastic wrap and let rise for another 30-45 minutes, or until puffy. Patience, my friend, patience.
9. Heat the oil: In a large, heavy-bottomed pot or Dutch oven, heat about 2-3 inches of vegetable oil to 350°F (175°C). Use a candy thermometer to monitor the temperature. This is super important. You don't want to burn the donuts. You don't.
10. Fry the donuts: Carefully place a few donuts at a time in the hot oil, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown. Oh man, this is the best part. You can smell the deliciousness as it all comes together.
11. Drain and cool: Use a slotted spoon or spider to remove the donuts from the oil and place them on a wire rack lined with paper towels to drain. Let them cool slightly before glazing. Don't you burn your tongue!
12. Make the glaze: In a medium bowl, whisk together the powdered sugar, bourbon, vanilla extract, and milk until smooth. Adjust the amount of milk to reach your desired consistency. The consistency is just a preference, but I like it thick.
13. Glaze the donuts: Dip each donut in the glaze, allowing the excess to drip off. Place the glazed donuts back on the wire rack to set. I like to add a little extra sprinkle of nutmeg on top. Just because.
14. Enjoy: Devour those beauties! These are best enjoyed fresh, but can be stored in an airtight container for up to 2 days (if they last that long!).