Yeast Doughnuts

Recipe courtesy Alton Brown, 2004

Show: Good EatsEpisode: Circle of Life

Rated: 4 stars out of 5Rate itRead users' reviews (101)

RECIPE
COMMENTS & REVIEWS(101)

Cook Time:
12 min
Level:
Intermediate
Yield:
20 to 25 doughnuts

Times:

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

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

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)

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Fried Chicken and Wild Rice Waffles with Pink Peppercorn Butter and Maple-Horseradish Syrup

Similar Recipes

Recipes Like This

All About…

Comments & Reviews

recipe Yeast Doughnuts
Julie Eagle Mountain, UT 02-09-2010
Flag

Resist the Urge to Add More Flour! The Stickiness is What Makes them Light and Airy
Rated: 5 stars out of 5

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.Read more
recipe Yeast Doughnuts
null null, null 01-26-2010
Flag

BETTER RAISED DOUGHNUT RECIPES OUT THERE
Rated: 2 stars out of 5

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.Read more
recipe Yeast Doughnuts
null null, null 01-08-2010
Flag

AMAZING!!!!
Rated: 5 stars out of 5

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.Read more
recipe Yeast Doughnuts
John Honolulu, HI 11-23-2009
Flag

confused
Rated: 1 stars out of 5

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? Read more
recipe Yeast Doughnuts
Erik Decatur, IL 10-25-2009
Flag

4.5 stars, really...
Rated: 4 stars out of 5

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. Read more
recipe Yeast Doughnuts
Sunny Owosso, MI 10-02-2009
Flag

Yumm
Rated: 5 stars out of 5

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: http://www.youtube.com/watch?v=mbs64GvGgPU For sure a good recipe to try!! Yum!Read more