Yes, I know… I am still on my carb-kick, and it looks like it has not slowed down yet. But yeasted doughnuts… hmm.. I have been craving them this entire pregnancy! I made Red drive me 30 min to get a doughnut from a local bakery at 6:15AM since I had to have my doughnut one Saturday morning. When I got there, I bought my donut, a cream-filled long john, and Red suggested that I picked up some extra for the next day. I said, no, I just want one. So there you go. I devoured the donut on the way home.
I finally decided that I would try on making them at home myself, so I could enjoy them. I went with Alton Brown’s recipe, since he has yet failed me with his recipes and this one definitely came through again! I don’t have a biscuit cutter in the size that he was calling for on this recipe (2.5-inch) so I used a slightly smaller one (a 2-inch one). I also didn’t save the holes, thus, ended up with almost four dozen of doughnuts at the end. But they were small, I was eating… ehm, way too many of them! We had to unload some with our friends, but we still ended up with a ton. Let me just say that this has satisfied my doughnut craving for a very long time!
The dough was very sticky & elastic as a lot of reviewers have claimed, which made it rather challenging to have perfectly shaped round doughnuts. But I resisted the temptation of adding more flour unless I really had to to keep the texture light. Next time though, I may be a little bit more generous so that I have more perfectly and consistently shaped doughnuts. I also think that I rolled the dough a little bit too thin, which made them cook a lot quicker than what it was calling for on the recipe (mine browned in 30 sec).
Finally, one thing that I would change with this recipe is to either half or omit the nutmeg together. When the dough was still wet, the nutmeg smell was very strong, and I could barely smell it in the finished products. But next time, I think it would do fine without it. Happy Eating!
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)
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.
Yield: approximately 4 dozens of 2-inch round doughnuts