Yeast Doughnuts
When it comes to warm and fluffy freshly fried doughnuts, you just can't beat a yeast dough. There are plenty of doughnut recipes out there that call for chemical leaveners, and if faithfully followed, they will prepare something that looks like a doughnut, but won't taste or feel like a doughnut. I'd stick with yeast, which creates the texture and flavor that we all crave. This recipe first appeared in Season 8 of Good Eats.Photo by Lynne Calamia
- Time: 150 min
- Servings: 50
Source: Alton Brown
Ingredients
- milk
- tablespoons vegetable shortening
- packages active dry yeast
- warm water, 95 to 105ºF
- ounces sugar
- teaspoons kosher salt
- teaspoon freshly ground nutmeg
- large eggs, beaten
- ounces all-purpose flour, plus more for dusting surface
- to 4 quarts peanut or vegetable oil, for frying