Yeast Doughnuts

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I agree Sassy, Null is all over the place with contradictory reviews! If you are going to make a review then make up your mind..I think Null doesn't even make the recipe Null just likes to feel the power of playing recipe critic!
Get to know the recipe, try it......if you like it feel comfortable making a solid, informative review or keep your opinion to yourself....
I made these, they were very good.

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can't believe she gave two totally difference reviews. Null is all over the net and should be voided.

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This is a good recipe for the basic doughnut that you plan to glaze or sugar.. I tossed mine in evaporated cane sugar. I also filled a few with raspberry jam using a ziplock bag with a corner cut off after making a small opening with a paring knife.

I found I needed more flour- the dough was just too sticky. I made it by hand rather than in a mixer. Also the yield was tremendous so I set aside half the dough from the first rise and refrigerated it for a second batch.

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I am a pastry chef and I make a lot of donuts, this is a good recipe but I would omit the lard and use butter, also instead of all purpose flour, try a mix (50/50 of hard and soft flours. <A HREF=" ricksdonutrecipe.blogspot.com">professional donut recipe</A>

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I wanted to make this recipe but am stumped by the 23 oz. flour. I'm used to measuring cups so I don't know how much to use. Would this be the same as liquid ounces in a cup or is it a weight?

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I thought they turned out wonderful! Unfortunately I was unable to resist the urge to add more flour, but I really don't think it affected the density too much. Next time I really will add only the required amount of flour and see what I come up with. I fried them closer to 350 and pulled them at about 30 seconds per side...1 minute per side left them too dark. Only other thing...in my opinion, 1 tsp of nutmeg is WAY too much! I only added 1/4 tsp, and probably will only add an 1/8th next time...for our family, 1tsp probably would have made them inedible, but judge based on your own likes. A simple confectioners sugar glaze made them just delicious!

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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.

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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.

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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.

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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?