Yeast Doughnuts

Total Time:
2 hr 27 min
25 min
1 hr 50 min
12 min

20 to 25 doughnuts

  • 1 1/2 cups milk
  • 2 1/2 ounces vegetable shortening, approximately 1/3 cup
  • 2 packages instant yeast
  • 1/3 cup warm water (95 to 105 degrees F)
  • 2 eggs, beaten
  • 1/4 cup sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground nutmeg
  • 23 ounces all-purpose flour, plus more for dusting surface
  • Peanut or vegetable oil, for frying (1 to 1/2 gallons, depending on fryer)
  • 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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4.4 155
These doughnuts are the bomb.  Made minor adjustments, but gosh they are fingerlicking good!!!! item not reviewed by moderator and published
GREAT RECIPE!! Would like any suggedtions on making them a tad fluffier.  item not reviewed by moderator and published
I thought I goofed it up because my dough didn't pull away from the bowl.  I added more flour, but then I had to use the hook for way longer than listed to work it in.  But they still turned out wonderfully!  Perfect slightly crisp outside and soft bready middle.  Just a touch bland plain, but with the linked glaze they are wonderful!  It adds the needed sweetness.  I was really proud to make doughnuts from scratch and my family went nuts over them.<br /> item not reviewed by moderator and published
c'mon, the only person that weighs their ingredients is Alton brown,,,,,,,..... item not reviewed by moderator and published
scratch raised donuts like a pro. Worked out great. Dough consistency was there. Best recipe ive used that wasn't a premix 50 lb at a bakery. Straight dough with milk powder works well item not reviewed by moderator and published
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: 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 &amp; it turned out fine. The doughnuts are light &amp; 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 &amp; 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
These turned out DIVINE! Followed the recipe, yes dough is sticky, Don't add extra flour. I let dough rise in refrigerator, it was a lot easier to work with (Dough rises slower in fridge, so it was about 3 hours. Then sprinkle work surface with flour as needed. Dipped in sugar, cinnamon sugar or maple glaze and they were delish! Devoured promptly. Thanks Alton!! item not reviewed by moderator and published
Made this yesterday. I LOVED it and had a ball! It was work but not so much as you'd think. The doughnuts turned out lovely and perfect! The recipe made 2 dozen, even with 6 dozen dougnut holes on the side. the holes were wonderfully crunchy! When glazing, I dunked all the doughnuts in the dunk and swirl method, then, to glaze the doughnut holes, I just tossed them into the bowl, stirred them around and they picked up just enough glaze. as it happens, the amount of glaze I made was PERFECT! Each Doughnut had just eh right amount and the last of the glaze was picked up by the last of the little crunchy holes. The Finished Doughnuts might have been even more soft if using cake flour rather than AP. I may try that next time. DON'T expect Krispy Kreme, since they use a much thinner batter and the dough is formed with forced CO2. these are simply raised yeast doughnets and SO wonderful in their own right! item not reviewed by moderator and published
I'm giving this four stars because the recipe required quite a bit more flour than was indicated but the doughnuts turned out incredible. This was my first time making doughnuts and probably the last (kind of a hassle and I don't crave doughnuts often but the work is definitely worthwhile at least once! item not reviewed by moderator and published
I have tried many different recipes, none tasted like real donuts. I have been a fan of Alton for years for the "education" of proper cooking with ingredients. The only change I made from his recipe is the milk, I substituted Butter Milk. I mentally see him either shaking his head no or giving me an explanation why I shouldn't but I did and the donuts were excellent. I have also found in a majority of donut recipes Nutmeg is called for, believe me, if you want a donut to taste like a donut, add the Nutmeg, it truly makes a difference. I love this recipe, I've printed the first copy to do the recipe and of course I spilled on it, but I will now permanently add this to my recipe collection. You will need glaze even though Alton gives you an option, I made my own with 2 C. Powdered Sugar 1/4 C. Milk and 2T of Butter melted and it was perfect on these donuts. Honestly, the best tasting "real" donut taste above all recipes I've seen on the internet. item not reviewed by moderator and published
I LOVE this recipe! My dough was sticky when I took it out of the bowl, but I let it rise and it rolled out without any problems. The only confusion I have is that I used the recipe from the Good Eats 2 book and the ingredient measures differ slightly from this online recipe. Also, the book states the recipe makes 50 doughnuts, so i cut it in half. I only got 15. Otherwise, awesome recipe!! Alton Brown is the master!!! item not reviewed by moderator and published
The dough was really sticky and had to add a lot of flour. Also the donuts weren't sweet without the glaze. item not reviewed by moderator and published
These were great. Nice and light, with a tender crust and soft inside. These are as good as my favorite doughnut shop and now I don't have to purchase them any longer. Made them just as the recipe said, except cut them in half -- made 18 doughnuts. Shared with some of my neighbors and they thought they were good also. Thanks Alton for sharing the recipe with us. item not reviewed by moderator and published
these were great!! My family (and neighbors loved them. I did put in a little bit more flour, but overall, no complaints. Alton Brown is amazing! item not reviewed by moderator and published
Seriously, I dont know what the other reviewers did but I followed the recipe almost identically. Instead of shortening I used salted butter. Also converted ounces into lbs because my weight is in lbs, used roughly 1 7/8lbs of flours plus 4 more tablespoons. The dough was still a little sticky but I let it rise. then rolled it out (I saw all the air pockets/bubbles while rolling so I KNEW these doughnuts would be SUPER fluffy and light. They ARE super fluffy &amp; light! 5 stars! I will most definitely do these again!! item not reviewed by moderator and published
If you are searching for a great donut recipe,look no farther,this is it.These are a little crispy outside and light and tender inside.I halved the recipe and came out with 18 donuts and 9 holes using a standard donut cutter.Also by cutting in half I used 3 cups flour.This was so easy using my processor and fun to make.I did them all with chocolate glaze. item not reviewed by moderator and published
Made for 3rd NYD in a row.The best result. Per comments made a few adjustments. Half butter/shortening. 1 tsp salt, 1/3 cup sugar. My son suggested the salt should be at the listed 1 1/2 tsp. Half nutmeg/cinnamon. Whole milk.Two packages of rapid rise. One extra tablespoon of flour--no more. Did make sure I beat the half flour stage for a full five minutes--made it very smooth. A couple of minutes more paddle beating with the rest of flour before going to the hook. Still was a little clingee to the bowl but stopped after about five minutes with the bread hook. Rolled it through the very oil bowl coating the whole lump of dough. Rise exactly an hour. Second rise after cutting about 40 minutes at start. Ended up 50 seconds a side with oil just over 360 most of the time. We made a "glaze" almost the consistency of icing so that we could stick finely chopped nuts to some of them. After the rise the oiled dough did very well on my well floured marble counter top for the rolling out. item not reviewed by moderator and published
This is the second time I do this recipe and is just the best. The doughnuts are super fluffy and delicious. Thank you Alton!! item not reviewed by moderator and published
Amazing amazing amazing! I can't stop making these! Alton, you've done it again! I can always trust Alton for amazing recipes backed by some true kitchen science. I used butter instead of shortening. And I halved the recipe because I was cooking for just my family of 4. I don't have a scale, so I ended up using about 2.5 cups of flour total (so double that for the full recipe. I also don't have any cookie cutters whatsoever, so I used a drinking glass and a piping tip to make the shape. These are a dream, every mouthful. Alton, you've ruined my diet and I can't thank you enough for it. item not reviewed by moderator and published
can i use butter instead of shortening and how much butter should i add according to the recipe?please let me know coz im waiting to try out this recipe.thanks heaps item not reviewed by moderator and published
Loved, loved, loved this recipe! Very comprehensive. Didn't have all the ingredients when I made the donuts so I subbed applesauce for eggs and used coconut palm sugar instead of white. They actually turned out really good and were still nice and moist the next morning, so glad it worked. I think next time I'm going to go more according to the recipe because they weren't as sweet as I'd like. item not reviewed by moderator and published
This recipe is great for Donuts. I do have a scale but still had to add Flour to get it to pull away from the bowl. And O and if you add the yeast to the milk after it cools down it work great. item not reviewed by moderator and published
This recipe was light and delicious no doubt about but my problem is how can I keep the donuts soft for at least 8hr like that of Dunkin Donut which stay soft even for 24hrs. If you would notice freshly fried yeast doughnuts can only stay soft at least an hour and then it turns stale. Can you please share some tips on what ingredients we could add to the basic donut recipe that will keep the donuts stay soft? item not reviewed by moderator and published
Fabulous! Off the chain, etc.... These were light and delicious, not sure why someone said they were tough. I too did not have a scale to measure out the flour. I just kept adding until the dough pulled away from the pan and it worked out fine. item not reviewed by moderator and published
I tried this recipe, and not having a scale I added flour until it started pulling away from my bowl. Worked perfectly! As with the other reviewer I used Active Dry Yeast and the results were perfect. Took these to work and they were a huge hit. Working on a second batch now to bring to work, it's the weekend and the admin isn't here. Maybe I can have a few more for myself this time! item not reviewed by moderator and published
I have made this recipe 3-5 times and the first was the best doughnuts I have ever eaten, the second was better, the third was even better, I am now going to cut the recipe down or invite company so 4 of us don't have to eat all of them while they are still warm. item not reviewed by moderator and published
These are wonderful. I followed the recipe exactly and they came out light. Maybe if they are coming out heavy for some people it's because the oil wasn't hot enough? This is the best donut recipe I've found. item not reviewed by moderator and published
Having read several comments about the doughnuts being too heavy i did a little experiment (well, it's more like an accident but still). I used Active Dry Yeast instead of Instant Yeast the first time i made them and they turned out perfectly, after the first rise, after cutting out the shape i left it to rise for another 30 - 45min before frying them and they were light and airy and perfect. For those who don't know the difference, with ADY, it can raise the dough several times (sometimes 2-3 times) and requires 'activation' by leaving it in warm water for 10-15min for it to become foamy before use in the recipe. While instant yeast can be added directly into the mixture. When I tried to use Instant yeast the next time i made them and for some reason the doughnuts came out heavier and more dense then my previous batch. I’m not sure why, but all in all, i get better results using active yest rather than instant. item not reviewed by moderator and published
Seriously, those who have complained of these donuts being heavy are either doing something really wrong, or are used to eating pure air. These donuts are AMAZING. I had never made donut dough before, and needed to come up with some for my husband to roll and fry at a Rotary donut sale. When our batch of dough was fried up, all of the 'regulars' said they were the best donughts they had ever had. There was such a reaction, we decided to try them at home while my in-laws were over for an early Christmas celebration. They immediately decided it was a new tradition. They are amazingly light, and, the perfect amount of sweetness to combine with the glaze. If the dough itself was more sweet, the donuts would be too sweet with glaze, and they would not be so light. We also made a couple of jelly-filleds in this batch, and they were awesome. Yum yum yum!!!! item not reviewed by moderator and published
its odd the recipe measurements are sometimes by weight and then by cup. there was a lack of sugar and the donuts, while good, don't really have that kickin taste i have come to expect from Alton Brown item not reviewed by moderator and published
Alton Brown is the Man! With a few alterations this recipe made some killer pumpkin doughnuts. I replaced 3/4 c of the milk with 3/4c pumpkin and increased the sugar to 1/3 c. In addition I added 3/4 tsp of homemade pumpkin pie spice to replace the nutmeg. The glaze is ok but a simple dusting of powdered sugar spiked with some more pumpkin pie spice is delectable. item not reviewed by moderator and published
I love Alton, but NOT these donuts. They were too heavy. When I think of a yeast donut, I think of something light and fluffy that melts in your mouth - these are not they. My family enjoyed them, but I am still on the hunt for a better recipe - hopefully one that isn't as messy as this one! item not reviewed by moderator and published
I made this recipe the night before and instead of the first rise, just put it in the fridge over night. First thing in the morning I rolled out and bench proofed. The time in the fridge really helped the dough stiffen up so that it wasn't sticky when I rolled out. They were delicious! After learning how wonderful homemade doughnuts are, I won't be going back to stale store-bought ones again. item not reviewed by moderator and published
These are pretty foolproof if you're weighing the flour. Resist the temptation to add more. It's really sticky, but I just stopped the mixer 3 or 4 times, stirred it around with a spoon to make sure the hook got at the whole mix evenly and turned it back on again. I didn't use a gallon of oil. Just 1.5 inches in a cast iron frying pan. Fantastic results. These are better than any I've ever bought. item not reviewed by moderator and published
For those of you who are wondering, I used 5 1/4 cups of flour. I KNOW this isn't necessarily an accurate conversion, but it worked most excellently. Like I said, these donuts are perfect! I've made them so many times, and it's proved my theory that you can always count on Alton Brown item not reviewed by moderator and published
I just made these doughnuts with my 5 year old granddaughter. We had more fun than we've ever had and they came out delicious! She even helped me make the dough. I fried them and she dipped them in ganache and put sprinkles on them. It makes a lot of dough so I'm hoping I can punch it down and freeze it to use another day. But, I'll use this recipe all the time. My first time making doughnuts and they came out perfect. item not reviewed by moderator and published
These are my daughter's favorite doughnuts, so I make them fairly often. However, the stickiness of the dough made it a chore, until today when I measured my cookie cutters. (I don't own pastry rings.) My smallest cookie cutter measures 1.5" in diameter. To get the proportion right, I was using a 3.75" cutter for the doughnuts. As you can imagine, this made enormous doughnuts that were impossible to maneuver from the countertop to the sheet pan without terribly distorting them. Today I used the cap from a bottle of vanilla extract (just under 1") and my 2.5" cutter. This simple change made the whole process more enjoyable and successful. The doughnuts held their shape and fit easily onto my bench scraper as I moved them to the sheet pan for their final rise. item not reviewed by moderator and published
Super easy to make and super good. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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.) item not reviewed by moderator and published
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 item not reviewed by moderator and published
hands down these are the BEST doughnuts I've ever made. Nice and fluffy. You must RESIST the urge to add more 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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
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? item not reviewed by moderator and published
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"! item not reviewed by moderator and published
I agree Sassy, Null is all over the place with contradictory reviews! If you are going to make a review then make up your mind..I think Null doesn't even make the recipe Null just likes to feel the power of playing recipe critic! Get to know the recipe, try it......if you like it feel comfortable making a solid, informative review or keep your opinion to yourself.... I made these, they were very good. item not reviewed by moderator and published
can't believe she gave two totally difference reviews. Null is all over the net and should be voided. item not reviewed by moderator and published
This is a good recipe for the basic doughnut that you plan to glaze or sugar.. I tossed mine in evaporated cane sugar. I also filled a few with raspberry jam using a ziplock bag with a corner cut off after making a small opening with a paring knife. I found I needed more flour- the dough was just too sticky. I made it by hand rather than in a mixer. Also the yield was tremendous so I set aside half the dough from the first rise and refrigerated it for a second batch. item not reviewed by moderator and published
I am a pastry chef and I make a lot of donuts, this is a good recipe but I would omit the lard and use butter, also instead of all purpose flour, try a mix (50/50) of hard and soft flours. professional donut recipe item not reviewed by moderator and published
I wanted to make this recipe but am stumped by the 23 oz. flour. I'm used to measuring cups so I don't know how much to use. Would this be the same as liquid ounces in a cup or is it a weight? item not reviewed by moderator and published
I thought they turned out wonderful! Unfortunately I was unable to resist the urge to add more flour, but I really don't think it affected the density too much. Next time I really will add only the required amount of flour and see what I come up with. I fried them closer to 350 and pulled them at about 30 seconds per side...1 minute per side left them too dark. Only other my opinion, 1 tsp of nutmeg is WAY too much! I only added 1/4 tsp, and probably will only add an 1/8th next time...for our family, 1tsp probably would have made them inedible, but judge based on your own likes. A simple confectioners sugar glaze made them just delicious! item not reviewed by moderator and published
I have made several different recipes of doughnuts and, by far, These are the best I've ever tried. They are very light and airy and better than any you could buy. They are delicious. One thing I would say, PLEASE RESIST ADDING MORE FLOUR. You do not need it. Yes it will seem ridiculously sticky and you will feel like you need more flour. YOU DON"T. Just trust the recipe and let it raise. After it has had a chance to raise it will be easy enough to work with. Trust me, you'll be glad you made it Alton's way. He knows what he's doing in the kitchen. item not reviewed by moderator and published
Surprised Alton chose this recipe laden with shortening. Shortening gives the finished doughnuts a horrible mouth feel/taste. Substitute butter for the Crisco. Use a full stick of butter for this recipe. Make a dough similar to a bread dough to develop the gluten, THEN add the butter at the very end. Add the softened (do not melt) butter in two tablespoon increments so it mixes in well before adding the next two tablespoons and so on. The dough will be sticky. Let the dough rise, then gently punch down. Put in refrigerator, there will be enough latent heat to give a second rise. This dough will roll out much easier if chilled. Watch the liquid in this recipe, with the eggs in the recipe the liquid could be excessive. Reserve the 1/3 cup of water, use only what is necessary. Rice Bran oil is an excellent frying oil, rather hard to find, Whole Foods is a source. Lard is the very best oil for doughnuts. item not reviewed by moderator and published
I was a bit apprehensive at first but I followed his recipe and they came out great, so light and fluffy....simply delicious. The recipe was not your basic sweet dough because it does not have much of a taste to it by itself. It definitely needs a glaze or some cinnamon sugar. It yields ALOT, but otherwise it is a great recipe. item not reviewed by moderator and published
The recipe says 1 to 1/2 gallons of oil. does this mean one to half a gallon of oil or one to one and one half gallon of oil? item not reviewed by moderator and published
I wish there were half stars, as I classify this as a nearly flawless recipe. The one recommendation I would make is the following: people should be aware that there may be a need to put more flour in the recipe during the mix phase. All purpose flours are different from one another (even types...bleached, unbleached, organic, etc.)...and that plus that day's humidity will effect the overall flour needed. If the dough isn't fully pulling away from the bottom of the bowl (sides are not the best judge; there will ALWAYS be some sticking there), you may need to add up to a quarter cup extra, just be sure to add it up a tablespoon at a time. That being said, it IS a sticky dough...not as sticky as biscuit dough, but considerably more sticky than a standard bread dough, so be prepared. Overall, this makes wonderful doughnuts...light, airy, and a perfect pair with the vanilla glaze mentioned on the same show. I might add a little cinnamon to the dry goods, but that's just my taste preference. item not reviewed by moderator and published
Besides melting a plastic colander while doing this, the doughnuts turned out very golden a delicious! Personally I do feel that they need some type of glaze. If this recipe seems to hard though you can always do this: For sure a good recipe to try!! Yum! item not reviewed by moderator and published
I made this recipe 2 times....The first time I did this recipe I put nutmeg in it and i disliked the nutmeg. I didnt enjoy the results because of the nutmeg. So I made the recipe again without any nutmeg and i liked the results. If your a big fan of nutmeg this recipe is for you....but for you who dislike it then you shouldnt put it in.Other then that I liked this recipe. item not reviewed by moderator and published
Made these last night. I added a little more sugar and 1/4 tsp cinnamon instead of the nutmeg, as we are not big on nutmeg. I had the same trouble as many others, as the dough just simply would not come together in a ball in my stand mixer. No matter what. I probably ended up adding an additional cup and a half of flour to try and make the sticky batter come together. Now, here's the deal: I wish I would have just stayed with the measurements in the recipe and poured the batter into a large bowl to rise. Reason is that although the doughnuts were tasty (and the chocolate glaze is excellent) they were much denser than I had hoped... not light and fluffy and airy. So please resist the urge to "correct" Alton's measurements. Just do what the recipe says and you won't be disappointed. Apparently, as the dough (sticky batter) rises, it absorbs the flour and becomes a dough. Just use plenty of flour to roll them out. That is my scientific analysis. LOL item not reviewed by moderator and published
i loved this doughnut it was light and fluffly and it couldnt get any better. i will keep this recipe. this was the first time i made doughnut and it was really easy. the dough was sticky but it came out perfect. item not reviewed by moderator and published
I've never made doughnuts before and this was the first recipe I tried. Was tempted to throw the dough out as it was too sticky to work with, but kept adding flour to get it to what I thought was more manageable. The recipe calls for 23 oz. of flour and I wonder if maybe the amount was transposed and should actually read 32 oz? The doughnuts came out great and my family loved them, but next time I will try 32 oz. of flour to start. item not reviewed by moderator and published
I read quite a few comments/reviews before making these for my wife on Mother's Day. She misses the homemade donuts that she enjoyed growing up. Well, I just don't understand what some found so sticky about the dough. I made the recipe without measuring the flour by weight. I used 5 cups, as someone suggested. Two packs of quick rise yeast, and plenty of flour down on the bakers table I created by covering the kitchen table with aluminum foil. The dough rose, just like it was supposed to, and cut easily. Then I let the donuts rise again, and they cooked up great. I WOULD recommend 50 seconds per side, not a full minute. Too dark on the outside at a full minute. By the way, I have never baked before, nor had I used the stand mixer, which was a recent gift for my wife's birthday. So it is not like I am an old pro. Maybe it was beginner's luck, but this recipe worked great for me. No reason it shouldn't work great for you too. item not reviewed by moderator and published
I really couldn't believe the way this recipe turned out. This is the third time I've attempted this recipe for donuts and the dough always turns into a sticky and unmanageable mess. The first time I added more flour to no avail (and I did have a scale so the measurements weren't a problem for me). This last time I thought that perhaps the amount of mixing required heated up the mixture and prevented it from forming the appropriate dough ball. So I placed a bowl of ice beneath the mixing bowl to encourage the formation. Didn't work. I'm sorry, but something must be getting lost in translation from what Alton is doing on the show to what is being prescribed to viewers on the website. This isn't the first time this has happened with one of Alton's recipes (case in point: mustard), and it has forced me to the point where I feel attempting these recipes isn't worth my time nor the wasted ingredients. I WOULD NOT RECOMMEND THIS RECIPE TO ANYONE UNTIL IT GETS STRAIGHTENED OUT! item not reviewed by moderator and published
My DH really really wanted to try these after he saw the show the other day, even insisted on making some last night, but forgot to use two packs of yeast instead of one, so with only one yeast pack, the donuts were heavy, like cake donuts, and not sweet at all. Needless to say, that batch didn't go over so well... So this afternoon/evening I made another batch with the two packs of yeast, and had to increase the sugar from 1/4 to a 1/2 cup, and it seemed to make the donuts overall sweeter, but also probably used over 5 cups of flour! I was surprised at the amount of flour that this recipe called for. I was surprised there is not a conversion from the weight to cups (for the flour), not everyone has a cooking scale at home. Sure it might be accurate and all that, but really. These donuts reminded me of KK, I used canola oil for frying, which imparts a fish fry kind of smell in the house, not sure if I like frying with canola oil, but I really really do not like peanut oil, it's way too heavy. Will try veggie oil next time. I didn't make the glaze, made sugar and cinnamon mixture and everyone loved them! I have some leftover tho, and have even more dough to fry up tomorrow, it was a very large recipe and have really no one to share them with. Does anyone know how well the dough holds up the next day to fry again? The recipe is fairly easy, just time consuming. I didn't try the glaze. Try it, you'll like it!!! =) item not reviewed by moderator and published
OK. so i was running out of time so i let it rose for 30 minutes in a bowl and then another 30 minutes after they were cut. Sure there was less but they turned out GREAT!!!!!!!! Also, the glaze wasnt too good so we put normal sugar on them and cinamon sugar on them.. DELICIOUS! item not reviewed by moderator and published
I got waaaay more yield than the recipe called for. I may have used a smaller cutter, I don't know. I got a little less than 50! YES! 50 donuts! I also kept the holes and tried to fry those. They are hit and miss sometimes, but fun to make. The glaze I wasn't impressed with. It set up hard but it was very...stale tasting. Just powdered sugar, not much flavor. I threw some orange zest in it. My bf made his own glaze which was better. Would make again item not reviewed by moderator and published
Made these and substituted lard for the vegetable shortening. They turned out great. item not reviewed by moderator and published
Outstanding. I was inspired when I caught the episode on TV and couldn't wait to try them out. I decided to give them a try New Year's Day, and was eating fresh donuts that give Krispy Kreme a real run for their money by 11:00. Follow the directions, weigh out ingredients whenever possible and you can't go wrong. I may cut back or eliminate the nutmeg, (not a real nutmeg fan), or add some cinnamon. I also had to resist the urge to fry them the full 1minute on each side. I suggest you make a couple, let them cool, and break one open to see if they are done. The glaze was also fantastic, and easy. Can't wait to try the chocolate versions. Needless to say, the single batch (I was able to get 28), are all but gone a day later. Everyone who tried them when nuts. Wasn't able to see if they lost anything after a day, and I don't think they will ever be around long enough to find out. Thanks again, and Happy New Year! item not reviewed by moderator and published
This is the first time I have ever attempted a doughnut recipe and I am astounded at how easy it was to follow. Don't give up if your dough does not come together in a ball when you are using the dough hook. I kept it up for 5 minutes and added a few tablespoons of flour and it still didn't come together. I decided to toss the loose dough nto a BIG bowl and put it in a warm oven ( 250 preheated, turned off and then kept open for a few minutes before putting the dough in) to rise anyway. I was really happy I used my really big bowl 'cause it really rose high! Use a lot of flour to keep it from sticking when initally kneading it out and your dough will be just fine! I also dusted mine with a heavy cinnamon/light powdered sugar mixture after I dunked them in the vanilla glaze (my husband requested it!) They were awesome! item not reviewed by moderator and published
Carol (and others)-- Although the related recipes are no longer listed at the bottom, you can still access them all pretty easily. At the top, under the title, you will find the following links: The Show (links to Good Eats) and Episode (links to all the recipes). Hope that helps! item not reviewed by moderator and published
This recipe worked a treat. I had always wanted to try making raised yeast doughnuts. It was all much easier than I expected and faster too!. I liked the sugar content, it was for me just right, sweet but not overly so. My only problem was my cutters, did not have a small enough one for the inner hole. So I am still looking for a good general purpose round cutter set. But I made some without holes, made some larger, all turned out wonderful. With the last of the dough scraps I tried to make a couple of doughnut twists, I now have much respect for those that can do it and make them look so perfect. item not reviewed by moderator and published
I am making these as we speak! For those who said the dough didn't come together you need to remember that Alton does his measurements by weight so when it says 23 ounces of flour that doesn't mean divide by 8 and that's how many cups you need. That would work for fluid ounces not volume. Thanks for the suggestions of adding more sugar! I'll see how they completely turn out! item not reviewed by moderator and published
These doughnuts are pretty good, but they're not as light and fluffy as I wanted them to be. I took the other reviewer's advice and added some additional sugar to the mixture (about 3 tablespoons). I wonder if adding vanilla to the recipe will enhance the flavor of the doughnuts themselves? I also fried the doughnuts at a temperature around 380-390 degrees -- I found I got a crispier outside that was wonderful, but you have to watch them closely so they don't over cook. The vanilla glaze from Alton Brown is perfect for these doughnuts. The glaze is great with a 1/2 teaspoon of orange extract! I would definitely make these again. item not reviewed by moderator and published
i halved the recipe because I did not need 20 doughnuts. This was my first time making doughnuts. The recipe was easy to follow and they came out perfect. But... next time i will add more sugar. item not reviewed by moderator and published
I fallow the instructions to the last letter and use the thermometer for everything. My family was amazed. Instead of glazed we ate them with white sugar and a glass of milk. item not reviewed by moderator and published
I am unpleasantly surprised that I can no longer pull a recipe off the website &amp; have the rest of the recipes from that show at my fingertips. I want to put the glaze recipes on the same page as the doughnuts, but now I have to go back to the previous page or pages to get those recipes. PLEASE put a link on each recipe to connect to the recipes from the same segment. They so often got together &amp; I want to keep them together in my online recipe file at home. Thanks, I can't wait to try this recipe. I'll rate the recipe better after I've had a chance to try it. Mothergoose901 item not reviewed by moderator and published
This is an excellent recipe. The doughnuts are delicious. Not as good the next day, but most doughnuts aren't. It would have been nice to have the flour measurement in cups. It works out to about 5 cups. They are even better with the chocolate glaze on them. I shared them with friends and everyone loved them. item not reviewed by moderator and published
I followed the directions exactly but my dough was a liquid mess. It didn't form a dough ball so I added more and more flour, probably 4 cups more to actually get it to somehwhat of a dough ball. Even then it was still extremely sticky and hardly manageable. After the second rise I went through all the trouble and ingredients so I fried them and they were edible more like a fritter. item not reviewed by moderator and published
Delicious, my kids gobbled them up!fluffy and light!!! item not reviewed by moderator and published
Hi. First of all I am from Scotland and I was looking for a yeast doughnut recipe for entering in to a show because I am a member of W R I (womens rural institute). I chose this recipe after some research eg converting your cups to our grammes and ounces. But the thing that helped me most was looking at everybody elses reviews and learning from their mistakes. Fantastic recipe and if you follow the weights as opposed to the cups you get perfect dough and yes I would agree increase sugar and your all set, you don,t even need to beat it like you suggested so long as your yeast is accurate, I used rapid yeast, slightly more to compensate. For me it was the best recipe ever created and I thankyou. item not reviewed by moderator and published
Made the donuts following the recipe, but the donuts came out very flavorless. The next morning, the favor did intensify, but only the extra-sugary glaze I made could salvage them. In addition, some donuts did not perk up, and ended up like little misshapen pancakes. Sigh. item not reviewed by moderator and published
I made this with my friend several weeks after I saw the episode, and they were DELICIOUS! The only problem, is that they don't keep AT ALL like most commercial doughnuts. Usually, Krispy Cremes, and Dunken Doughnuts etc can keep for a day or two, but these were practically inedible. Okay, not inedible, they just weren't as good. But fresh, they were heavenly. item not reviewed by moderator and published
These donuts were almost perfect - I would have liked them to be a little sweeter. With the chocolate glaze they taste great, but without that they would be pretty flavorless. They cooked up just perfectly and Alton's directions are perfect. Like other reviewers suggested, plan about 3 hours to make these and eat them within 24 hours. I will definitely make these again! item not reviewed by moderator and published
I hate to say it, but I was not impressed with this recipe. The glaze was good, but the doughnut was very bland. I had to through away the left over doughnuts, nobody wanted them. I will not make them again. Love the show good eats tho! item not reviewed by moderator and published
I loved these doughnuts. If you follow the recipe correctly, you will have excellent, light, fluffy delicious doughnuts. To the person that complained they werent sweet enough, plain doughnuts arent supposed to be sweet. Make the glaze or wait for them to cool completely and dust with powdered sugar. They are out of this world! item not reviewed by moderator and published
Made these for my family recently, and they absolutely loved them! Although they do take a little time due to rising times, they are definitely worth the wait! These are better than any I've had from any donut shop, but you do have to glaze them to get the best flavor. We'll make these again and again! item not reviewed by moderator and published
Very good recipe! My friends, husband and myself couldn't get enough of them! It makes a LOT of doughnuts and I would like some recomendations for freezing for later use,,, HELP! item not reviewed by moderator and published
We made this recipe and it is the shazz! The only thing I need to suggest is that you measure the flour by weight and not volume. Other than that, along with the glaze, these doughnuts are the shazz! On a fun note, when the icing is hot, roll the doughnuts in coconut or your favorite dressing, it spices them up quite a bit...and guess what, all those that said better than Krispy Kreme.....they were right! item not reviewed by moderator and published
Like other reviewers, I would recommend adding more flour. Okay, I changed the recipe a little bit, but the flour measurement is off. Changed shortening to butter, used rapid-rise yeast, and used half the sugar and enough splenda to make up for it. Rose beautifully and fried up fine. I used about 1/2 inch oil in a saucepan --- just watch it close. 1 minute per side is perfect if you keep the oil at the right temp. Bigger doughnuts will not get done before burning. I sliced slightly-cooled doughnuts with a serrated knife and filled with one heaping tablespoon of sweetened whipped cream (splend and vanilla) and a teaspoon of apricot preserves. I couldn't believe how good they were. Entire process was less than 1 hour with rapid rise yeast. With the rapid rise, you heat the liquids (without eggs) to 120-140 and then add it to all of the dry ingredients already mixed together. Beat a bit and then add the egg. I didn't add enough flour to get a ball, but it didn't matter. The extra moisture provides more steam to puff up. A batch I made the previous day using a different recipe were like tasteless bricks in comparison. item not reviewed by moderator and published
and every pastry chef on the planet. Enjoy the dry baked goods though.  item not reviewed by moderator and published
Get a kitchen scale. Recipes by weight are much more accurate.<div><br /></div> item not reviewed by moderator and published
for consistency, it's best to weigh ingredients... item not reviewed by moderator and published
Donuts never ARE sweet without a glaze, and of course the dough is sticky without adding flour. Why on earth would you post a negative review? That's like posting a negative review for marinara sauce being too "tomato" tasting.<br /> item not reviewed by moderator and published
The reason the flour and shortening is by weight is they are easily compacted, and if the recipe is by the cup some people will end up with too much flour and shortening and other with not enough. Measuring ingredients like these by weight is the only way to be precise, and baking is all about precision. Hope this helps. item not reviewed by moderator and published