Nutmeg-glazed Donuts
This donut highlights Grenada’s most iconic spice. Freshly grated nutmeg is incorporated into the finish, giving the donut a warm, aromatic depth that feels comforting and familiar. The nutmeg enhances the natural sweetness of the dough rather than competing with it, making this donut subtle yet unmistakably Grenadian.
Ingredients
Dough
- ¾ cup warm liquid total ½ cup diluted evaporated milk + ¼ cup water; warm, not hot
- 2ÂĽ tsp active dry yeast 1 packet
- 2 tbsp granulated sugar
- 1 large egg room temperature
- 2 tbsp unsalted butter melted and cooled
- 2½ cups all-purpose flour plus up to 1 tbsp if needed
- ½ tsp salt
- ÂĽ tsp freshly grated nutmeg
- Neutral oil for hands
For Frying
- Neutral oil vegetable or canola
Nutmeg Glaze
- Ingredients
- 1 cup powdered sugar
- 2 –3 tbsp milk
- 1 tsp rum optional
- ÂĽ tsp freshly grated nutmeg
- ÂĽ tsp almond essence
- Pinch of salt â…› teaspoon
Instructions
Activate the Yeast
- Warm the diluted evaporated milk mixture (lukewarm, not hot).
- Stir in sugar until dissolved, then gently mix yeast in.
- Let bloom 5–10 minutes until foamy.
Make the Dough
- In a large bowl, add egg, melted butter, salt, and nutmeg to the yeast mixture.
- Gradually add flour, mixing until a soft, slightly sticky dough forms.
- Dough will look slightly sticky — this is correct.
Knead:
- By hand: 8–10 minutes
- Mixer: 5–6 minutes
- Dough should be smooth, elastic, and very soft — not stiff.
Knead (Gentle Method)
- Turn dough onto a clean surface.
- Lightly oil your hands instead of adding flour
- Knead 6–8 minutes, just until smooth and relaxed
- If dough still sticks, add 1 tablespoon flour only and knead briefly to incorporate.
- Stop kneading once the dough is soft and cohesive — not tight.
First Rise
- Place dough in a lightly greased bowl.
- Cover and rise in a warm spot until doubled, about 1 hour.
Shape the Donuts
- Turn dough out gently — do not re-knead.
- Roll to about Âľ-inch thickness. Cut donuts and holes.
- Place on parchment-lined trays.
Second Rise
- Cover loosely and let rise for 30–40 minutes, until puffy but still light.
Fry
- Heat oil to 350°F (175°C).
- This will take 5-7 minutes on medium-low heat
- Fry donuts 1–2 at a time:
- About 45–60 seconds per side
- Light golden, not dark
- Remove and drain on a cooling rack or paper towels.
Glazing Instructions:
- Combine powdered sugar, nutmeg, and salt.
- Whisk in milk, essence and rum(if using) until smooth.
- Taste and adjust nutmeg sparingly.
- Glaze warm donuts.
Flavor Note:
- Comforting, aromatic, and gently spiced — nutmeg leads, rum supports.
Notes
Nutmeg Donut (Non-Alcohol Version)
- 2 Tbsp evaporated milk or whole milk
- ÂĽ tsp vanilla extract or almond extract
- Fresh grated nutmeg to taste (already in glaze)
- Mount Gay Eclipse (Barbados) – closest in warmth + balance
- Appleton Estate Signature Blend (Jamaica) – slightly bolder, still smooth
- Bacardi Gold – lighter, neutral, beginner-friendly
- El Dorado 5 Year (Guyana) – rich but not overpowering
- Havana Club Añejo 3 Year – clean and lightly sweet
- Light (default): 1 tsp rum
- Medium: 2 tsp rum (reduce milk slightly)
- Bold: 1 tbsp rum (for a stronger rum-forward glaze)
