Alton Browns Yeast Doughnuts Recipes

YEAST DOUGHNUTS

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

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.

DOUGHNUT GLAZE

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.

OVERNIGHT CINNAMON ROLLS

Steps:

• For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
• Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
• Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
• Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
• Preheat the oven to 350 degrees F.
• When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
• While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

YEAST DOUGHNUTS

Steps:

• Dissolve yeast in warm water.
• Add milk, sugar, salt, egg, shortening and 2 cup four, mix well.
• add enough remaining flour to make dough workable.
• turn dough onto lightly floured and cloth covered surface.
• knead until smooth and elastic.
• place in lightly oiled bowl and turn dough to coat.
• cover with a damp cloth and let rise in warm place till doubled. approx 1 1/2 hours.
• punch down dough and let rise again till doubled, approx 30 minute.
• roll dough out 3/8 inch thick and cut out rings with doughnut cutter.
• let rise on on board uncovered until doubled and very light, 30 - 40 minute.
• heat oil in a fryer or pot to 375 F (3-4 inch deep).
• carefully drop doughnuts into hot oil. Turn when they rise to the surface. 2 - 3 minutes or until golden brown on both sides.
• carefully remove from oil, do not prick the surface, and drain.
• while warm, roll in sugar, frost or glaze.