Alton Browns Yeast Doughnuts Recipes

ALTON BROWN'S YEAST DOUGHNUTS

Steps:

• 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.

YEAST DOUGHNUTS

Steps:

• Place the milk and vegetable shortening in a medium saucepan over medium heat and cook just until the shortening has melted. Move to the refrigerator to cool to 110ºF, about 10 minutes.
• In the bowl of a stand mixer, sprinkle the yeast over the warm water and let stand for 5 minutes.
• After 5 minutes, combine the cooled milk mixture with the yeast mixture. Add the sugar, salt, nutmeg, eggs, and half of the flour, and combine with the paddle attachment on low. Increase the speed to medium and beat until well combined.
• Replace the paddle attachment with the dough hook, add the remaining flour, and beat until dough pulls away from the bowl and becomes smooth, 3 to 4 minutes. Remove the dough and shape into a smooth round. Transfer to a well-oiled bowl, cover, and rise until doubled in size, about 1 hour.
• On a well-floured surface, fold the dough over itself twice and roll out to 3/8-inch thick. Cut out using 2 1/2 inch doughnut cutter or pastry ring, using a 7/8-inch ring for the center hole. Scrap dough can be re-rolled twice. Set on a lightly floured half sheet pan and rise, uncovered, for 30 minutes.
• Heat the oil in a deep fryer (or cast-iron Dutch oven fitted with a candy/fry thermometer) to 365ºF. Drop the doughnuts into the oil 4 at a time and cook 1 minute per side. Transfer to a wire rack placed in a paper towel-lined half sheet pan. The doughnut "hole" dough can be saved and fried after the doughnuts. Fry 10 to 12 holes at a time for 1 to 2 minutes, stirring gently with a spider. Drain and remove to a wire rack set over a paper towel-lined half sheet pan. While still warm, toss in vanilla sugar or glaze.

BAKED YEAST DOUGHNUTS

Steps:

• Place 1/3 cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and sugar and set aside for five minutes or so to let it proof. Stir the butter into the remaining cup of warm milk and add it to the yeast mixture. With a fork, stir in the eggs, flour, nutmeg, and salt - just until the flour is incorporated. With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. Adjust the dough texture by adding flour a few tablepsoons at a time or more milk. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.
• Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place, and let rise for an hour or until the dough has roughly doubled in size.
• Punch down the dough and roll it out 1/2-inch thick on your floured countertop. With a 2-3 inch cookie cutter, stamp out circles in the dough . Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If you cut the inner holes out any earlier, they become distorted when you attempt to move them. Cover with a clean cloth and let rise for another 45 minutes.
• Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes - start checking around 8. While the doughnuts are baking, place the butter in a medium bowl. Place the sugar and cinnamon in a separate bowl.
• Remove the doughnuts from the oven and let cool for just a minute or two. Dip each one in the melted butter and a quick toss in the sugar bowl. Eat immediately if not sooner.
• Makes 1 1/2 - 2 dozen medium doughnuts.