Donuts this good really need to come with a warning label.
WARNING: so unbelievably light and fluffy that you may consume a dangerous amount, an amount that will increase exponentially every time you through your kitchen and spy the irresistible, fried donut-shaped pieces of heaven sitting so innocently on their racks. May cause severe addiction, paranoia (that someone has been eating your donuts), mood swings (depression when you realize the donuts will be gone at some point, coupled with periods of elation as you wallow in the magnificence of donuts), sugar highs, sugar lows, food comas, and in some cases; extreme satisfaction.
If you want what is best for your health, please heed my warning. However, if you are more interested in the spiritual enlightenment that is fresh, homemade donuts, please, please with a donut on top, ignore my warning and make these donuts. And thank you Lori of Butter Me Up. You have changed my life. I can now die happy knowing I have eaten at least twenty fresh homemade donuts in one day. But really, I had no other choice. They were just so seductively calling to me with their fluffiness and sugary glaze and their yeastiness AND these really should be eaten the day they are made. Otherwise they start to go stale, just like many relationships after the first date.
It was love at first rise. Well, technically this is the second, but you get the point.
Not even hot oil can keep us apart.
Our love was as beautiful as a freshly fried donuts. In fact, our love was a freshly fried donut.
Then bacon came into our relationship and nearly stole my heart away. So I just had to come up with a compromise.
Who said love triangle can't work?
It's hard to say no to a donut hole as adorable as this.
I can't help it. These were so marvelous. I almost just liked the screen and fell in love all over again.
And the donuts lived happily ever after in my stomach and I lived happily ever after forever and ever. The end. Now go make some donuts.
Yeast Doughnuts by the magnificent Alton Brown
- 1 1/2 cups milk
- 2 1/2 ounces vegetable shortening, approximately 1/3 cup – I used butter.
- 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) – I used peanut.
- 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.
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar
- 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.
Note: I got lazy and didn’t sift the sugar for either glaze and ended up with some clumps. If you don’t mind clumps, or are extremely impatient – like me, feel free not to sift, otherwise I highly recommend it.
Chocolate Donut Glaze
- 1/2 cup unsalted butter
- 1/4 cup whole milk, warmed
- 1 tablespoon light corn syrup
- 2 teaspoons vanilla extract
- 4 ounces bittersweet chocolate, chopped
- 2 cups confectioners’ sugar, sifted
Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.