Please do not make any substitutes for this recipe. If you want to create a bakery type yeast raised donut. 

I also found using my bread machine on the dough cycle produced a more delicate donut. 

In a bowl - Start your yeast -1/4 cup of warm water, yeast, and 1 tsp of sugar. Mix well and allow to bloom.

Either in your bread machine or mixing bowl - Add your flour, sugar, salt, nutmeg, egg, shortening, Buttery Sweet Dough, Bakery Emulsion, water, and yeast mixture.

**Bread Machine- Turn it on dough cycle**

**Mixer** -Combine mix on low to combine ingredients - switch to dough hook and knead for 3 minutes. Oil your bowl and cover and allow to proof the rise should be double the size.

After the dough has proofed. Turn the dough on a floured surface and punch down. Let the dough rest for 10 minutes. 

Roll the dough out to 1/2" - 3/4" thickness. (depends on how you like your donuts. Cut out your donuts. 

Place on a lightly oiled/floured baking pan. Cover with plastic wrap. Let rise for at least 30 minutes or until double the size. 

Turn on your deep fryer 360 degrees ( I used shortening for the oil - this was the best result for the donuts) 

Once the oil has achieved temperature - Gently remove the donuts from the baking pan and place in the fryer.

Fry until lightly browned -flipping the donuts midway through the frying. 

Remove the donuts from the fryer and place on a paper towel - this will allow the paper towel to absorb the oil. I found placing the donuts on a rack the donuts were oily.

Glaze your donuts while still warm.

We used a simple glaze as well as cinnamon sugar.