Altonbrownsyeastdoughnuts Recipes

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YEAST DOUGHNUTS



Yeast Doughnuts image

When it comes to warm and fluffy freshly fried doughnuts, you just can't beat a yeast dough. There are plenty of doughnut recipes out there that call for chemical leaveners, and if faithfully followed, they will prepare something that looks like a doughnut, but won't taste or feel like a doughnut. I'd stick with yeast, which creates the texture and flavor that we all crave. This recipe first appeared in Season 8 of Good Eats.Photo by Lynne Calamia

Provided by Level Agency

Categories     Breakfast

Time 2h30m

Number Of Ingredients 10

1 1/2 cups milk
3 tablespoons vegetable shortening
2 packages active dry yeast
1/3 cup warm water, 95 to 105ºF
2 ounces sugar
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground nutmeg
2 large eggs, beaten
26 ounces all-purpose flour, plus more for dusting surface
2 to 4 quarts peanut or vegetable oil, for frying

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.

ALTON BROWN'S YEAST DOUGHNUTS



Alton Brown's Yeast Doughnuts 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.

Provided by Cynna

Categories     Breads

Time 2h20m

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, Fat 5.1, SaturatedFat 1.7, Cholesterol 23.7, Sodium 191.9, Carbohydrate 29.1, Fiber 1.2, Sugar 2.7, Protein 5.2

THE BEST DOUGHNUT RECIPE EVER. YEAST DOUGHNUTS.



The Best Doughnut Recipe Ever. Yeast doughnuts. image

Provided by rick2428

Time 4h

Number Of Ingredients 14

2 rounded tsp quick rise yeast (instant)- 8g or 2 packages
1 cup warm water (NOT HOT)
¼ cup sugar
1 egg beaten
½ tsp cinnamon
⅓ cup melted butter
1 cup milk
4½ cups flour + more for dusting
1 tsp vanilla
6 cups high smoke point oil for frying
1 cup sugar
2 tbsp cinnamon (more if desired)
2 cups icing sugar
2 tbs to 1/4 cup of milk. Depends on the thickness of your desired glaze

Steps:

  • Let's do this! Doughnuts are so fun. First, in the bowl of a stand mixer add yeast, sugar, and water. Let rest in a cozy spot in your kitchen until the yeast bubbles a little bit. Usually around 5-10 mins.
  • Next up, add in the beaten egg, cinnamon, melted butter, milk, flour, and vanilla, and knead using the hook attachment. If you do not have a stand mixer, kneed by hand for 10 minutes.
  • After the dough is kneaded, form into a ball and place into a lightly oiled bowl. Cover with plastic wrap or a tea towel and let the dough rise until it has doubled in size. About 90 minutes.
  • After the dough is done its first rise, punch out the air and knead the dough again. Form into a ball, wrap in plastic wrap and place in the fridge for 2-3 hours.
  • After the second rise in the fridge, remove and roll dough into a 1/2 inch sheet using a rolling pin. Using a doughnut cutter, cut out doughnuts and place them onto a baking sheet. Cover with tea towel and let them rest for 20 minutes.
  • During the dough's final rest, heat the oil in a high walled dutch oven pot. Oil should be heated to around 335 BUT no hotter than 355.
  • Once the oil has reached temperature, gently drop in doughnuts, do not overcrowd the pot as the temperature of the oil will drop too much. Gently fry until each side is golden brown, around 3-4 minutes per side. Remove using a slotted spoon and place them onto a cooling rack or paper towel.
  • In a bowl mix together cinnamon and sugar. If doing the glaze, mix together icing sugar and milk.
  • While the doughnuts are still hot, drop them into the bowl of cinnamon and sugar. Toss until coated. Dip donuts into glaze.
  • EAT THESE NOW!!!!! Warm doughnuts are a rare thing in this world. Cherish it and give one to a friend ASAP. Nothing better than surprising someone with a fresh doughnut.

YEAST DOUGHNUTS



Yeast Doughnuts image

Provided by Alton Brown

Categories     dessert

Time 2h27m

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.

SUPER EASY DOUGHNUTS



Super Easy Doughnuts image

Really quick and easy donuts made from ingredients you probably already have. My 3 year old loves these because he can have them whenever he wants. There's hardly any waiting time. Use any topping you want. Our favorite is powdered sugar!

Provided by STEPHY800

Categories     Bread     Quick Bread Recipes

Time 16m

Yield 18

Number Of Ingredients 11

2 tablespoons white vinegar
⅜ cup milk
2 tablespoons shortening
½ cup white sugar
1 egg
½ teaspoon vanilla extract
2 cups sifted all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 quart oil for deep frying
½ cup confectioners' sugar for dusting

Steps:

  • Stir the vinegar into the milk, and let stand for a few minutes until thick.
  • In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and vanilla until well blended. Sift together the flour, baking soda, and salt; stir into the sugar mixture alternating with the vinegar and milk. Roll dough out on a floured surface to 1/3 inch thickness. Cut into doughnuts using a donut cutter. Let stand for about 10 minutes.
  • Heat the oil in a large deep skillet to 375 degrees F (190 degrees C). Fry doughnuts in the hot oil until golden, turning over once. Drain on paper towels. Dust with confectioners' sugar while they are still warm, and serve immediately.

Nutrition Facts : Calories 148.3 calories, Carbohydrate 19.9 g, Cholesterol 10.7 mg, Fat 6.8 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 73.6 mg, Sugar 9.3 g

OLD-FASHIONED DOUGHNUTS



Old-Fashioned Doughnuts image

These finger-licking good delicacies are so light and luscious, my family has always referred to them as "Angel Food Doughnuts!" They're lovely at Christmas with a dusting of Confectioners' sugar.

Provided by Taste of Home

Time 50m

Yield About 1-1/2 dozen doughnuts plus doughnut holes.

Number Of Ingredients 11

1/2 cup sour cream
1/2 cup buttermilk
1 cup sugar
3 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Oil for deep-fat frying
Confectioners' sugar

Steps:

  • In a large bowl, beat sour cream and buttermilk until smooth. Beat in sugar until smooth. Beat in eggs and vanilla just until combined. Combine the flour, baking powder, baking soda and salt. Gradually add flour mixture to buttermilk mixture just until combined (dough will be sticky). Cover and refrigerate for 2-3 hours., Turn dough onto a well-floured surface; knead for 2-3 minutes or until smooth. Roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 3 minutes or until golden brown on each side. Fry doughnut holes until golden brown. Drain on paper towels. Dust with confectioners' sugar if desired.

Nutrition Facts :

VANILLA-ALMOND GLAZE FOR DOUGHNUTS



Vanilla-Almond Glaze for Doughnuts image

This is deeeeelicious. Try it with Alton Brown's Yeast Doughnuts Recipe #rz.18864 Makes enough to cover 20 mid-size doughnuts.

Provided by Cynna

Categories     Breads

Time 7m

Yield 25 doughnuts

Number Of Ingredients 4

1/4 cup whole milk
1 teaspoon almond extract
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • 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, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving.

Nutrition Facts : Calories 39.8, Fat 0.1, SaturatedFat 0.1, Cholesterol 0.2, Sodium 1.1, Carbohydrate 9.7, Sugar 9.6, Protein 0.1

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