Yeast Doughnuts

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I think the doughnuts would have been really good if I could have gotten the right amount of flour in them... they turned out way too "doughy."

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My son gave me a deep fryer for christmas and this recipe was these doughnuts were the first recipe we tried. They were GREAT!!!!!!!!!!!!
We will certainly be making these again!!

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doughnuts I have ever had. So easy and straightforward. I can't believe anyone had a problems with this recipe or the audacity to blame Alton. I have never baked before or worked with fried dough but this was easy as long as you followed the directions.

Fresh nutmeg and quality yeast and quality vegetable shortening I think made all the difference. These doughnuts were fantastic before the glazes.

My only other commment to add echoes other comments here - this is not fast and you can't "whip" this up. The whole process is probably 2.5 hours with 1.5 hours just waiting for the dough to rise, (1 hour then later .5 hours. Even if you clean up while you wait you still have a lot of free time.

I guess I would also add familiarity with the cooking oil helped. Watching the candy thermometer and tweaking the flame really made a difference in keeping the fry good and oily-ness to a minimum.

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I'm sure someone else typed the recipe for Alton. Wish I knew how much milk really goes into the recipe.
I followed it to the "T" and came out with pancake like texture and a before Christmas houseful was waiting for the "Good Eats," donuts. Have been watching Alton for a couple of years now and this was the first recipe I have tried. Thought I couldn't flop with one of his.
Flopped big-time!

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Years ago I tried making yeast doughnuts, and it was a total flop. But after watching the show, Alton?s recipe was just too tempting not to give doughnut making at least one more try. I was so surprised to find these easy to make even without the mixer with paddle attachment and dough hook (I just used a wooden spoon, and the taste and texture were perfect! The entire family loved them!

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These doughnuts are WAY better than anything you can go out and buy. I used Smart Balance shortening, and they were perfect!

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I mixed everything right and I had to add alot of flour maybe 3 more cups and it was still hard to handle then when rolling it out it was still hard to handle.It's floavor was missing something like salt or sugar and I put in 1/2 cup of sugar which I thought would have been too much but it wasn't,and it was nothing like your local bakery donuts.

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I think his show and the way he explains it all, it really helps a just starting cook.

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So disappointing. I think many of these reviews are by people who only watched the show or read the recipe. I did everything exactly as stated and I kept the oil temp between 363 & 367 at all times. Even tried the last few at 370 to reduce grease absorption. They look great, but they're so greasy you'll almost hurl. And they have no flavor other than a nice yeasty flavor drowned in essense of oil. It's like eating greasy chunks of unseasoned breading. YUK!!! The glazes are just OK, but you might as well glaze a spoonful of grease with them ... or just eat the glazes alone. I suggest pulling out the ol' Betty Crocker cookbook. DO YOU GUYS TEST THESE RECIPES?!? (Food Network Guys that is.

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I watched this episode on Tv and just had to get the recipe. These doughnuts are BETTER than the kind you get from the store and much better for you because they have no hydrogenated oils in them. ;- Absolutely delicious!