Yeast-free donuts

Ingredients:

• 2 cups premium flour
• 2 tsp baking powder
• 1 teaspoon freshly grated nutmeg
• 3/4 tsp salt
• 2 tablespoons unsalted butter, room temperature
• 3/4 cup sugar
• 1 large egg + 1 yolk
• 0.5 cups whole milk
• 1 tsp vanilla extract
• Confectionery fat, for frying

Preparation:

1. Line a baking sheet with parchment paper. Using a glass or 3-inch cookie cutter, draw 12 circles on the parchment, leaving space between them. Turn the parchment over and lightly spray with cooking spray. Fit a 1-cm round tip to a pastry bag, or snip a 1-cm corner from a large plastic bag.
2. In a medium bowl, sift the flour, baking powder, nutmeg, and salt. In a large bowl, beat the butter and sugar with a mixer on medium speed for about 2 minutes. Beat in the whole egg and yolk until the mixture turns pale yellow, about 3 minutes. Beat in the milk and vanilla extract, scraping down the sides of the bowl as needed. Reduce the mixer speed to low; gradually beat in the flour mixture and knead the dough (do not overbeat). Transfer the dough to the prepared pastry bag.
3. Using the circles as a template, pipe the dough into 8 cm diameter rings. Pipe the remaining dough onto parchment paper into 2.5 cm balls. Refrigerate while you heat the fat, or cover with plastic wrap and refrigerate overnight.
4. In a large saucepan, heat about 6 cups of shortening over medium-high heat to 350°F (170°C). Once the shortening has melted, there should be about 2 inches of liquid in the pan. Using scissors, cut the parchment around each donut, leaving a 1-inch (2.5 cm) gap from the dough. Carefully place 2 donuts in the hot shortening and remove the parchment with tongs.
5. Fry until golden brown, 1 minute 30 seconds per side. Fry the doughnut holes for 30 seconds per side. Remove from the pan with a slotted spoon and drain on paper towels. Reheat the fat to 170°C (350°F) and repeat with the remaining doughnuts.