On Saturday night C and I made the dough for these doughnuts. We both agreed we wanted to make them BIG, just like the Amish doughnuts I remembered from my childhood. We also agreed that even if the recipe was a flop, that they would be still better than the stale doughnuts from our local Dunkin' Donuts and for that reason we knew we had nothing to lose. In the morning we let them rise, cut them out, fried, and glazed them. A very memorable breakfast to say the least. Fluffy, sweet, buttery goodness, if I had an Amish ancestor he or she would be proud. Best eaten the day they are made along with a glass of milk. Enjoy!
Yeast Doughnut Recipe
By: Alton Brown
- 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)
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 towel, and let rise for 30 minutes.
Preheat the oil in a deep fryer oor 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.
By: Alton Brown
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.