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Good Eats Yeast Donuts


  • 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 shortening in a saucepan with milk, heat just enough to melt
  • Sprinkle yeast over warm water, let sit for 5 minutes
  • Add yeast, milk, shortening (cooled), eggs, sugar, salt, nutmeg, and half the flour to a stand mixer with the beater attachment, stir slow until it comes together, then up to medium until mixed
  • Add flour and mix again thoroughly
  • Add kneading hook, knead on medium until it pulls away from the bowl
  • Remove dough to a well oiled bowl, store for 1 hour in a warm place or until it doubles in size
  • Move dough to well floured surface, top with flour, fold a few times, gently squeezing
  • Roll to 3/8" thickness
  • Cut in to donuts, dust the cutter in flour first
  • Wad up leftover dough in a ball, cover and sit for an hour before re using
  • Cover donuts with tea towel, let rise for 30 minutes at room temp
  • Heat oil to 365F
  • Fry donuts for 1 minute per side