Best 4 Alton Browns Yeast Doughnuts Recipes
Indulge in the delightful aroma of freshly-made yeast doughnuts with Alton Brown's delectable recipe. Embark on a culinary journey to create these pillowy-soft, golden-brown treats in the comfort of your own kitchen. With his expert guidance, you'll discover the secrets to achieving the perfect balance of sweetness, texture, and flavor, resulting in irresistible doughnuts that will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
YEAST DOUGHNUTS
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
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
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
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
DOUGHNUT GLAZE
Provided by Alton Brown
Categories dessert
Time 13m
Yield enough glaze for 20 to 25 doughnuts
Number Of Ingredients 3
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.
VANILLA-ALMOND GLAZE FOR DOUGHNUTS
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
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
Tips:
- Use fresh, active yeast. This will ensure that your doughnuts rise properly.
- Make sure your milk is lukewarm, not hot. Hot milk will kill the yeast.
- Knead the dough until it is smooth and elastic. This will help to develop the gluten in the dough, which will give your doughnuts a chewy texture.
- Let the dough rise in a warm place until it has doubled in size. This will give the yeast time to work and produce carbon dioxide gas, which will cause the doughnuts to rise.
- Fry the doughnuts in hot oil until they are golden brown. This will give them a crispy exterior and a fluffy interior.
- Drain the doughnuts on paper towels to remove any excess oil.
- Coat the doughnuts in sugar or glaze while they are still warm.
Conclusion:
Alton Brown's yeast doughnuts are a delicious and classic treat. By following the tips in this article, you can make perfect doughnuts at home. These doughnuts are perfect for breakfast, brunch, or a snack. They are also a great way to use up leftover mashed potatoes. So next time you are looking for a sweet treat, give Alton Brown's yeast doughnuts a try.
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