Monday, December 10, 2007

Yeast Donuts

This recipe is for the fluffier type of donut. They require a little more work, but I think it is worth it! The recipe is from Alton Brown. My only criticism is that the glaze never really set up, so the donuts were a bit sticky. Perhaps more sugar to milk next time? Also, be warned: the dough will seem way too wet, but don't be afraid to really flour it when you are rolling it out, and it will come out fine.

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
About 2 C all-purpose flour, plus more for dusting surface
Canola or vegetable oil, for frying (1 to 1/2 gallons, depending on fryer)
For the glaze: 1/4 cup whole milk, 1 teaspoon vanilla extract, 2 cups confectioners' sugar

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.

Once the donuts have cooled, make the glaze. 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.