Go Back

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.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Resting Time 1 hour 45 minutes
Total Time 2 hours 25 minutes
Course Dessert, Snack
Cuisine American, Caribbean, Grenada
Servings 10 Donuts

Ingredients
  

Dough

  • ¾ cup warm liquid total ½ cup diluted evaporated milk + ¼ cup water; warm, not hot
  • 2¼ 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
  • ¼ 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
  • ¼ tsp freshly grated nutmeg
  • ¼ tsp almond essence
  • Pinch of salt ⅛ 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 ¾-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
  • ¼ tsp vanilla extract or almond extract
  • Fresh grated nutmeg to taste (already in glaze)
If you don’t have Grenadian rum:
These keep the warm, lightly sweet rum body without harsh alcohol notes.
  • Mount Gay Eclipse (Barbados) – closest in warmth + balance
  • Appleton Estate Signature Blend (Jamaica) – slightly bolder, still smooth
  • Bacardi Gold – lighter, neutral, beginner-friendly
International
  • El Dorado 5 Year (Guyana) – rich but not overpowering
  • Havana Club Añejo 3 Year – clean and lightly sweet
Alcohol Adjustment:
These glazes are designed to be light on alcohol, using rum as a flavor accent rather than the main note.
  • Light (default): 1 tsp rum
  • Medium: 2 tsp rum (reduce milk slightly)
  • Bold: 1 tbsp rum (for a stronger rum-forward glaze)
Keyword Donuts, Glazed Donuts, Grenada, Nutmeg