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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By karonadams
Chattanooga TN
on March 17, 2013
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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!
By richxj928
Minneapolis, MN
on February 21, 2013
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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!
By RandiGrogan1964
Seattle, WA
on January 23, 2013
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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.
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