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Yeast Doughnuts

Source of Recipe


Alton Brown, from "Good Eats" (2004)






List of 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 (95º to 105º F)
  
• 2 eggs, beaten
  
• 1/4 cup sugar
  
• 1-1/2 tsp salt
  
• 1 tsp freshly grated nutmeg
  
• 23 ounces all-purpose flour, plus more for dusting surface
  
• Peanut or vegetable oil, for frying (1 to 1-1/2 gallons, depending on fryer)
  






Instructions



1. 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.
   
   
2. 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 that 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.
   
   
3. 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.
   
   
4. 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 hole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
   
   
5. Preheat the oil in a deep fryer or Dutch oven to 365º 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 a baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.
   
   Yield: 20 to 25 doughnuts.
   
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   DOUGHNUT GLAZE
   
   • 1/4 cup whole milk
   • 1 tsp vanilla extract
   • 2 cups confectioners' sugar
   
   Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, one at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving. (Makes enough glaze for 20 to 25 doughnuts.)
   
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   CHOCOLATE DOUGHNUT GLAZE
   
   • 1/2 cup unsalted butter
   • 1/4 cup whole milk, warmed
   • 1 Tbsp light corn syrup
   • 2 tsp vanilla extract
   • 4 ounces bittersweet chocolate, chopped
   • 2 cups confectioners' sugar, sifted
   
   Combine butter, milk, corn syrup and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving. (Makes enough for 20 to 25 doughnuts.)