Alton Brown's Yeast Doughnuts
photo by Cynna
- Ready In:
- 2hrs 20mins
- Ingredients:
- 10
- Serves:
-
20
ingredients
- 354.88 ml milk
- 70.87 g vegetable shortening (approximately 1/3 cup)
- 36.97 ml instant yeast
- 78.78 ml warm water (95 to 105 degrees F)
- 2 eggs, beaten
- 59.14 ml sugar
- 7.39 ml salt
- 4.92 ml nutmeg
- 652.03 g all-purpose flour, plus more for dusting surface (this is by weight, not volume)
- peanut oil or vegetable oil, for frying
directions
- Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening.
- Place the shortening in a bowl and pour warmed milk over. Set aside.
- In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes.
- After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm.
- Add the eggs, sugar, salt, nutmeg, and half of the flour.
- Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined.
- Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.
- Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes.
- Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
- On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole.
- Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
- Preheat the oil in a deep fryer or Dutch oven to 365 degrees F.
- Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side.
- Transfer to a cooling rack placed in baking pan.
- Allow to cool for 15 to 20 minutes prior to glazing, if desired.
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RECIPE SUBMITTED BY
Cynna
Cleveland, 0