ALTON BROWN DONUT RECIPES

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ALTON BROWN'S YEAST DOUGHNUTS RECIPE - FOOD.COM



Alton Brown's Yeast Doughnuts Recipe - Food.com image

Good old A.B. sure does know his way around the kitchen! Here's a great recipe from Good Eats I thought I'd post. We're making these right now and I cannot wait to eat some! You will need a kitchen scale for this, as you have to weigh the flour. Cooking time includes time to rise.

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield 20-25 serving(s)

Number Of Ingredients 10

1 1/2 cups milk
2 1/2 ounces vegetable shortening (approximately 1/3 cup)
2 1/2 tablespoons instant yeast
1/3 cup warm water (95 to 105 degrees F)
2 eggs, beaten
1/4 cup sugar
1 1/2 teaspoons salt
1 teaspoon nutmeg
23 ounces all-purpose flour, plus more for dusting surface (this is by weight, not volume)
peanut oil or vegetable oil, for frying

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.

Nutrition Facts : Calories 184.7, FatContent 5.1, SaturatedFatContent 1.7, CholesterolContent 23.7, SodiumContent 191.9, CarbohydrateContent 29.1, FiberContent 1.2, SugarContent 2.7, ProteinContent 5.2

YEAST DOUGHNUTS : RECIPES : COOKING CHANNEL RECIPE | ALTON ...



Yeast Doughnuts : Recipes : Cooking Channel Recipe | Alton ... image

Cooking Channel serves up this Yeast Doughnuts recipe from Alton Brown plus many other recipes at CookingChannelTV.com

Provided by Alton Brown : Cooking Channel

Categories     dessert

Total Time 2 hours 27 minutes

Prep Time 25 minutes

Cook Time 12 minutes

Yield 20 to 25 doughnuts

Number Of Ingredients 10

1 1/2 cups milk
2 1/2 ounces vegetable shortening, approximately 1/3 cup
2 packages instant yeast
1/3 cup warm water (95 to 105 degrees F)
2 eggs, beaten
1/4 cup sugar
1 1/2 teaspoons salt
1 teaspoon freshly ground nutmeg
23 ounces all-purpose flour, plus more for dusting surface
Peanut or vegetable oil, for frying (1 to 1/2 gallons, depending on fryer)

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.

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