Yeast Doughnuts

Recipe courtesy Alton Brown, 2004

Show: Good EatsEpisode: Circle of Life

Rated: 4 stars out of 5Rate itRead users' reviews (97)

RECIPE
COMMENTS & REVIEWS(97)

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

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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.

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Comments & Reviews

recipe Yeast Doughnuts
Erik Decatur, IL 10-25-2009
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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
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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
recipe Yeast Doughnuts
Miriam Tustin, CA 09-15-2009
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No Nutmeg!
Rated: 4 stars out of 5

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.Read more
recipe Yeast Doughnuts
Barbara Bonita Springs, FL 08-29-2009
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Please don't add more flour
Rated: 4 stars out of 5

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. LOLRead more
recipe Yeast Doughnuts
charly Miami, FL 07-29-2009
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the best doughnut ever
Rated: 5 stars out of 5

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. Read more
recipe Yeast Doughnuts
Kathleen Holbrook, NY 06-19-2009
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Sticky dough?
Rated: 4 stars out of 5

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.Read more