Lemon Berry Iced Doughnuts
3/4 C. Milk
2 1/4 Tsp. (one package) active dry yeast
1 egg
3 Tbsp. Butter
1/3 C. Granulated Sugar
1 Tsp. Nutmeg
1 Tsp. Salt
2-1/4 C. All Purpose Flour, Plus more for rolling
3 C. Neutral Oil (for frying) plus extra to grease bowl
Heat the milk until it is warm but not too hot, about 90 degrees. In a large bowl, combine it with the yeast. Lightly stir and let it sit until it becomes foamy, about 5 minutes.
Using an electric mixer, beat the egg, butter, sugar, nutmeg and salt into the yeast mixture. Add half of the flour, and mix until combined, then mix the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 1 tablespoon at a time, if the dough is too wet. Transfer to a floured surface and knead until smooth. Grease a large bowl with a little oil. Transfer dough to bowl and cover. Let rise at room temperature until it doubles in size, about 1 hour.
Turn the dough out onto a well-floured surface and roll into 1/2 inch thickness. Cut out doughnuts with doughnut cutter or cookie cutter. Place on two floured baking sheets so there is plenty of room between each. Cover with a towel, and let rise in a warm place until they are slightly puffed, about 45 minutes. About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed or Dutch oven over medium heat and heat to 375 degrees. Meanwhile, line cooking racks, baking sheets or plates with paper towels.
Carefully add the doughnuts to the oil, a few at a time. When the bottoms are deep golden, after about a minute, flip and cook until they're golden on the other side as well. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough. Glaze as soon as possible.
For the icing:
1/2 C. Frozen mixed berries
2 Tbsp. Sugar
1 Tsp. Lemon Juice
1/2 Tsp. Vanilla
1 1/2 C. Powdered Sugar
Over the stove, cook berries with sugar and a couple tablespoons of water over medium heat until the berries are cooked down to a sauce (about 15 minutes). Strain into a bowl to get rid of any seeds before adding powdered sugar, lemon juice and vanilla. Mix well. If too thin, add more powdered sugar, 1 Tbsp. at a time.
