Yeast Doughnuts

Total Time:
2 hr 27 min
Prep:
25 min
Inactive:
1 hr 50 min
Cook:
12 min

Yield:
20 to 25 doughnuts
Level:
Intermediate

Ingredients
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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4.4 150
Perfect, I had a heck of a time trying to mix this recipe with others, to come up with one that was just right and fluffy. I tried to prebake the dough after I shaped it so that I could easily drop it into the oil for shaping, but it actually made the doughnuts come out pretty tough. These doughnuts aren't sweet without a glaze, so make sure to really find one you like before making them. item not reviewed by moderator and published
i do not keep milk in my house during the hot weather and toay is one of those days where the weather is on the warmer side. i would like to know if i could use just plain old well water instead of milk? i find that unbleached bread flour for bread dough works great with some of the other reciepts that require all purpose flour. item not reviewed by moderator and published
Not that bad. item not reviewed by moderator and published
My first attempt at raised doughnuts. What a hit. My husband was thrilled with results. I followed recipe and they were light and fluffy. I didn't have " packets" of yeast just a jar so I used four and a half teaspoons of yeast and it was dead on. Yes dough is sticky but I used the weight of flour specified and it was fine. Try these you will be pleased with the results! item not reviewed by moderator and published
This was my first attempt at fried yeast donuts and I followed the recipe as posted (did not add any extra flour) but used just a few pinches of nutmeg. I only used one 48 oz. container of vegetable oil in an iron skillet and the donuts cooked perfectly in about 30 seconds per side- very soft and fluffy . My family enjoyed Alton's powdered sugar glaze on the still warm donuts!! VERY, VERY GOOD!! Read more at: http://www.foodnetwork.com/recipes/alton-brown/yeast-doughnuts-recipe.html#comments?oc=linkback item not reviewed by moderator and published
Did not raise as much as I wanted. Too heavy item not reviewed by moderator and published
These doughnuts are amazing! We had a nasty snow storm blow in and school was cancelled. I decided to make doughnuts to celebrate the vacation. This was my first time making doughnuts, and it won't be my last. I followed the recipe exactly including weighing the flour. I make a lot of bread and was surprised at how stick the dough was after kneading it in my stand mixer. However, after letting the dough rise the stickiness was no longer a problem. Whatever you do don't keep adding flour. Adding more flour will only make the doughnuts dense. You want them light and fluffy. Other reviews are complaining they aren't sweet enough. Remember these are yeast doughnuts, not cake doughnuts they are supposed to be overly sweet. I glazed half of mine and covered the rest in powdered sugar. My boys loved them more than any doughnuts you can buy. These will be a regular fixture in our home. item not reviewed by moderator and published
Great! We tripled the recipe, took about 3- 1/2 hours, turned out AWESOME! I was thrown by the measurement for the flour, it needed almost a cup and a half more flour, (doubled recipe) because the dough was way too sticky. I added it in slowly by hand & it turned out fine. The doughnuts are light & fluffy, heavenly... glad I tripled the batch so we can freeze half for a cold morning. Defrosting is easy, just place in microwave for 30 seconds & then roll in cinnamon sugar or powdered sugar. Make sure to have time to enjoy each bite! item not reviewed by moderator and published
These were the first yeast donuts I've made so I was impressed with myself. Overall they taste good but a little too much nutmeg for my taste. I would make them again, however. item not reviewed by moderator and published
So yummy! I host doughnut days with a bunch of fresh donuts and a number of glazes and toppings to choose from. item not reviewed by moderator and published

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