baked goods, breakfast, cinnamon, donut, donuts, doughnut, doughnuts, yeast bread, yeast doughnuts
Yeast DoughnutsWednesday, August 12, 2015
Recipe adopted from Alton Brown. [Recipe yields roughly 24 doughnuts, depending on size].
I've tried out (and posted) several different recipes before, but I can now say with 100% confidence that this will forever be my favorite recipe for yeast doughnuts. Others just *donut* compare (sorry) when it comes to the lightness that these babies have. I meant to make a chocolate glaze too, but didn't have the patience. And honestly I might even prefer them as pictured - with a simple cinnamon sugar dusting.
Now I realize that frying at home isn't the most enjoyable thing to do, especially since the oil you use usually turns into a one-time use, but the results are so worth it once and a while. Plus, as I state with all baked goods, these freeze beautifully. Just throw them in the microwave for a few seconds and they'll come right back to life.
1 1/2 cups milk
2 1/2 ounces (~1/3 cup) vegetable shortening
2 packages (4 1/2 teaspoons) instant yeast
1/3 cup water, warmed
2 eggs, beaten
1/4 cup sugar
1 1/2 teaspoons kosher salt
1 teaspoon ground nutmeg
23 ounces (~5 cups minus 2 tablespoons) all-purpose flour
Oil (peanut, canola, or similar) for frying
Heat the milk in a saucepan until hot enough to melt the shortening. Add the shortening to the pan, remove from the heat, and reserve.
In a small bowl, add the warm water and yeast. Once the yeast foams (roughly 5 minutes), add the mixture to the bowl of a stand mixer. Once the milk mixture has cooled down (110° F or lower), add to the bowl, followed by the eggs, sugar, salt, nutmeg, and half of the flour. Beat the mixture on low using the paddle attachment. Once the flour is mixed in, add the remaining flour and mix until combined. Switch over to the hook attachment and kneed on medium until the bowl starts to pull away from the sides of the bowl, roughly 4 minutes. Transfer the dough to a greased bowl, spray the top of the dough with a non-stick spray, and cover with plastic wrap. Let the dough rise for an hour, or until it doubles in size.
Once the dough is almost ready, begin preheating your oil in a Dutch oven over medium high heat. [Side note: We're aiming for a final oil temperature of 365° F].
Transfer the dough to a well-floured surface and roll to a thickness of 3/8-inch. Use rings of your choosing to cut out the doughnuts and doughnut holes. Transfer the doughnuts to a floured baking sheet. [Side note: Although you have to be gentle, you can use any dough scraps and re-kneed for additional doughnuts]. Let the doughnuts rise for an additional 30 minutes.
Once the 30 minutes are up, double-check that the oil is at 365° F. [Side note: It's important that the oil is at the correct temperature as oil that is too cool will cause your doughnuts to soak in grease, and oil that is too hot will burn the outsides before cooking the dough inside]. Once ready, transfer the doughnuts to the oil, making sure not to overcrowd the pan. Cook for up to 1 minute on each side, or until a nice golden brown color is achieved. Remove from the oil with a spider or metal slotted spoon, and transfer to a cooling rack lined with paper towels. If you are coating them in a cinnamon-sugar mixture, this can be done as soon as they're cool enough to touch. If you are planning on icing them, wait a good 30 minutes before you start.