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Glazed Yeast Doughnuts

Reviewed: May 30, 2012
I love this recipe!! It is my go to recipe with a few of my own tweaks. I add a cinnamon stick to the scalding milk that way I get a delicious cinnamon flavor. After the milk has scalded I add vanilla extract and mix it up. Once the milk has cooled a bit, but still warm, I temper my yeast in that. The recipe doesn't really need that last bit of water unless you really feel it does, but the milk can hold the recipe together just fine. Finally I do add the bit of nutmeg to the flour just to have 'hm is there nutmeg in this?'.
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