I was so excited when I saw that the challenge for the month was donuts(Sorry, out here that is how we spell it:))! The only donuts I have ever made consisted of the premade biscuit dough and all it required of me was to cut a hole in the middle and set it in the hot oil. Consequently, I was happy to be faced with the challenge of making donuts from scratch!
The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious. I chose Alton Brown’s recipe which received rave reviews. I mixed the dough up last night and then left it in the fridge for the “first rise” since we were leaving to go to the movies. (We saw “Waiting for Superman” which I highly recommend!) It was nice to wake up in the morning and see the bowl full of dough all puffed up and ready to roll out. 
Here’s my donuts waiting for the oil to heat up. This recipe made an ample amount:) I have been baking a lot this week and haven’t really had the time for a full clean up of the kitchen. I almost took a photo to show you the disaster;) After I post this, cleaning up my baking mess will be my first order of business.
I was so happy with the results of this recipe! I decided to go for the easy route by rolling all of the donuts in sugar. I knew I couldn’t go wrong with sugar, and plus I didn’t want to add to my kitchen mess by making icing. The hint of grated nutmeg in the donuts was not overshadowed by the sugar-YUM!
The positive reviews for Alton’s recipe were spot on! I love raised donuts! Cake donuts? Not so much.
Some of my delicious donut stash!
Recipe courtesy Alton Brown, 2004
- 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. Allow to cool for 15 to 20 minutes prior to glazing, if desired.
Thank you Lori for the fun, fantastic challenge! It’s a perfect fall treat!
