Yeast Doughnuts

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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!

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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!

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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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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!!!

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The dough was really sticky and had to add a lot of flour. Also the donuts weren't sweet without the glaze.

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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.