Begin your Shipley donut recipe adventure by whisking together the all-purpose flour, granulated sugar, and instant yeast in a large mixing bowl. In a separate bowl, combine the warm milk, melted butter, beaten egg, and vanilla extract. Mix the wet ingredients with the dry ones. Add the salt and nutmeg, if using, for that extra hint of warmth and spice that whispers, “these are no ordinary donuts.”

With your hand mixer or stand mixer fitted with a dough hook attachment, knead the mixture on a low setting. Gradually increase the speed to medium, letting the mixer work its magic for about 5-8 minutes, or until the dough is smooth, elastic, and just a tad sticky. This is the part where you can pretend to be in a dramatic baking competition, narrating your own steps with flair.

Transfer the dough to a lightly greased bowl, cover it with a clean kitchen towel, and let it sit in a warm, draft-free spot. Here, the dough will embark on its first proofing journey, doubling in size, which should take about 1 hour. This is a great time to ponder life’s mysteries or, more importantly, think about how amazing your donuts are going to taste.

Once the dough has risen, punch it down gently (it’s okay to pretend it’s the face of your arch-nemesis). Roll out dough to ½ inch thickness on a lightly floured surface. Using your donut cutter, stamp out those beautiful donuts and their little donut hole friends. Remember, each one is a step closer to achieving the Shipley donuts ingredients nirvana.

Place the cut-out donuts and holes on parchment paper, leaving ample space between them. Cover them lightly with a kitchen towel and let them rise again until they are puffy, about 30 minutes. This is the calm before the storm, the prelude to the golden, crispy goodness.

Heat your cooking oil in a deep fryer or heavy-bottomed pot to 375°F (190°C). Carefully place the donuts in the hot oil, cooking each side until golden brown, about 1 minute per side. Use the slotted spoon to transfer them to a cooling rack lined with paper towels to drain off any excess oil. This step is where the Shipley donut recipe transforms from dough to donut.

While the donuts are still warm, dip them into your glaze of choice (vanilla, chocolate, or perhaps a sprinkle-laden extravaganza) and allow them to set on a wire rack. Serve these heavenly creations with a big smile, knowing you’ve just brought the Shipley donuts ingredients to life in your own kitchen.