Yeast Doughnuts

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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.

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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!

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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 & light! 5 stars! I will most definitely do these again!!

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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.

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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.

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This is the second time I do this recipe and is just the best. The doughnuts are super fluffy and delicious. Thank you Alton!!

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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.

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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

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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.

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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.