Alton Brown'S Yeast Doughnuts

1. 1

   Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening.

2. 2

   Place the shortening in a bowl and pour warmed milk over. Set aside.

3. 3

   In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes.

4. 4

   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.

5. 5

   Add the eggs, sugar, salt, nutmeg, and half of the flour.

6. 6

   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.

7. 7

   Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.

8. 8

   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.

9. 9

   Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.

10. 10

    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.

11. 11

    Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.

12. 12

    Preheat the oil in a deep fryer or Dutch oven to 365 degrees F.

13. 13

    Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side.

14. 14

    Transfer to a cooling rack placed in baking pan.

15. 15

    Allow to cool for 15 to 20 minutes prior to glazing, if desired.

* Per serving · 4 servings · Values may vary.