Yeast Doughnuts

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Super easy to make and super good.

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These were exactly what I was hoping they would be, a wonderfully light airy fluffy doughnut, great flavor as well. They were a mega-hit with our friends and I was told by more then one person they were the best doughnuts they ever had, and people that don't normally like doughnuts loved these. I used Alton's plan glaze on some and his chocolate glaze on others, and also dipped them in Cinnamon Sugar and Powdered sugar, al came out wonderfully! I look forward to trying to make Jelly doughnuts with this recipe next.

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It never fully pulled away from the bottom of the mixer bowl so I added a little extra flour to try to get the dough ball to form, but gave up after about 1/4 cup - deciding to trust to the recipe and hope for the best. The outcome exceeded my expectations. I just had to use a lot of flour on the cutting board so I could roll it out.

I didn't have a tiny biscuit cutter for the hole so I used the nutmeg-bottle cap - worked perfectly.

This makes a lot so I refrigerated half of the dough. The results were as good or better the next day.

I like my doughnuts more on the "golden" side of golden-brown, so I turned them after about 45 seconds.

Next time I might go a little lighter on the nutmeg.

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Yes, they're good donuts, but this dough makes wonderfully tasty bread and rolls too. After the first rise, knead in enough flour to make a soft dough, shape into loaves or rolls or put into pans, rise again and then bake at 350. Yum yum yum.

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I've made this recipe several times, and it's always outstanding. You can fry them in less than an inch of oil in a cast iron pan (10" or a dutch oven - no need for a gallon of oil. Just go three at a time and keep the thermometer where it should be. Don't over-roll, don't re-ball and roll more than 3 or 4 times at most, and just punch out the extra dough as more holes. They're perfect, and they'll be nice and airy if you don't roll all the air out! Heck, I even mix mine with a wooden spoon since I don't have a stand mixer. It's a workout, but it's just as good. And yes, the dough is really more like batter - DON'T add more flour!

Speaking of flour: For all the users who keep suggesting that 23 ounces of flour is however many cups they convert it to, please IGNORE THEM! Get yourself a kitchen scale! Alton always says "ounces by weight" for a reason, and that reason is that flour measured by volume is wildly variable. Is the flour loose? Packed? Sifted? Any air pockets in your cup measure? Go ahead, measure 5 cups of flour into a bowl, then measure 5 cups out of that bowl. I'll bet you either come up short or have some left over in the bowl (I've tested this myself, it was quite different. But 23 ounces by weight is the same whether it's packed into a ball or dusted over a football field. Put a bowl on the scale, zero/tare it, and measure the flour by weight. And if you really need a conversion: 23 ounces equals one pound, 7 ounces. The only thing better is measuring in grams! (652 grams, in fact.

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These donuts are fantastic, but this is not the main point of my review.

For people who don't know, 23 ounces of flour is 5 11/50 cups. Google is an amazing resource for this kind of conversion. I'm not sure if I can provide links to other websites, so I will say this:
If you type in 23 ounces flour in cups
the first link you get is a very handy weight calculator for all kinds of ingredients

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hands down these are the BEST doughnuts I've ever made. Nice and fluffy. You must RESIST the urge to add more flour...it will look more like a batter than a dough but just flour your surface properly when rolling it out and you will be in for a treat! I will most definitely make these again. For all those who asked, 23oz of flour = 5.2 cups

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I knew this would take some time to correctly make the doughnuts, so I waited until a Sunday morning. Doing all the steps takes time, measuring out the ingredients ahead is helpful, but not necessary unless you are short on kitchen space. Sifting the flour is crucial, and measuring it by weight is important too. This is not a recipe that you should try if you want something quickly done. Take the time to do it right, and you won't be disappointed at all. The only thing I changed is that I used half nutmeg, half cinnamon in the recipe. Other than that, everything else worked great. Mixing with the dough hook is important, even if it means the mixer wobbles all over your countertop for a few minutes. The results are worth the effort!

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How does one get the 23 oz of flour without weighinig it? I can't afford a kitchen scale. Can we use measuring cups instead?

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Rarely is there an Alton Brown Good Eats recipe that I don't try, so I had to give these a whirl. They really are quite good, and since we are an hour's drive from the nearest doughnut shop, I love being able to make these at home. We thinned the glaze a little and sprinkled with cinnamon-sugar on a few and chopped toasted pecans on a few. Outstanding! I was really pleased to see him mention the world's largest doughnut from Richardson, TX on the show, since I lived there as a teenager and remember when it made headlines. Thanks AB! Looking forward to many more "Good Eats"!