Alton Brown S Yeast Doughnuts Recipe

Ingredients for Alton Brown S Yeast Doughnuts

• 1 cup (240ml) whole milk
• Vegetable Shortening
• Instant Yeast
• 1/2 cup (120ml) warm water (105-115°F)
• 2 large eggs
• 1/2 cup (100g) granulated sugar
• 1 teaspoon (6g) salt
• 1/4 teaspoon (1g) ground nutmeg
• All Purpose Flour
• Peanut Oil

How to Make Alton Brown S Yeast Doughnuts

1. Heat milk in a saucepan over medium heat until warm (around 105-115°F).
2. In a large bowl, combine the warmed milk and shortening; set aside to cool slightly.
3. In a small bowl, dissolve yeast in warm water. Let stand for 5 minutes until foamy.
4. Add the yeast mixture, eggs, sugar, salt, and nutmeg to the milk mixture. Whisk until combined.
5. Gradually add 2 cups of flour using a stand mixer with paddle attachment, mixing on low speed until just incorporated.
6. Increase speed to medium and beat for 2 minutes until well combined.
7. Add the remaining 2 cups of flour, mixing on low speed, then increase speed to medium and beat until dough is smooth and pulls away from the sides of the bowl (about 3-4 minutes).
8. Switch to the dough hook, and knead for 2-3 minutes until smooth and elastic.
9. Transfer the dough to a lightly oiled bowl, turn to coat, cover, and let rise in a warm place for 1 hour, or until doubled in size.
10. Punch down the dough and turn it out onto a lightly floured surface.
11. Roll out the dough to 3/8-inch thickness.
12. Cut out doughnuts using a 2 1/2-inch cutter and a 7/8-inch cutter for the center hole.
13. Place doughnuts on a lightly floured baking sheet, cover loosely with plastic wrap, and let rise for 30 minutes.
14. While the doughnuts are rising, heat about 3 inches of oil in a deep fryer or Dutch oven to 365°F (185°C).
15. Carefully fry 3-4 doughnuts at a time for about 1 minute per side, or until golden brown.
16. Remove doughnuts with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil.
17. Let cool for 15-20 minutes before glazing (optional).