Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet 2 1/4 tsp active dry yeast
- 1/2 cup warm milk 110F or 43C
- 2 large eggs
- 2 tbsp unsalted butter, softened
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1/4 tsp vanilla extract
- Cooking spray for greasing
- For Hibiscus Glaze:
- 2 cups powdered sugar
- 2 tbsp dried hibiscus flowers
- 1/4 cup hot water
- 1/2 tsp vanilla extract
- Red food coloring optional
Instructions:
Beat sugar and warm milk together in a bowl
After scattering the yeast over the mixture, leave it for five minutes to foam
Mix the flour, cinnamon, nutmeg, and salt in a separate bowl
To the dry ingredients, add the yeast mixture, eggs, softened butter, and vanilla extract
Stir to form a dough
On a lightly floured surface, knead the dough until its smooth, about 5 minutes
After adding oil to a bowl, cover it with plastic wrap, and allow it to rise until it doubles in size, about 1 hour
Set the oven temperature to 175C 350F
Spray cooking spray on both doughnut pans
After pounding the dough, roll it out to a thickness of 1/2 inch
Cut out doughnuts with a doughnut cutter, then arrange them in the pans that have been preheated
Bake for 10 to 12 minutes, or until a light golden brown color appears on the doughnuts
Prepare the hibiscus glaze while the doughnuts are cooling
Steep the dried hibiscus flowers in hot water for ten minutes in a heatproof bowl
Empty the liquid into a different bowl
To the hibiscus-infused liquid, whisk in powdered sugar, vanilla extract, and red food coloring if using, until smooth
Once the doughnuts have cooled, dip them into the hibiscus glaze and arrange them on a wire rack to harden
Serve and savor your hibiscus glaze-topped baked yeast doughnuts
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