Ingredients
- 1 1/2 cups milk
- 2 1/2 ounces vegetable shortening, roughly 1/3 cup
- 2 packages instant yeast
- 1/3 cup tepid to warm water (95 to 105 levels F)
- 2 eggs, beaten
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground nutmeg
- 23 ounces all-purpose flour, plus much more for dusting surface
- Peanut or vegetable oil, for frying (1-to-1Or2 gallons, based on fryer)
Directions
Put the milk inside a medium saucepan as well as heat over medium heat just until sufficiently warm to melt the shortening. Put the shortening inside a bowl and pour warmed milk over. Put aside.
In a tiny bowl, sprinkle the yeast within the tepid to warm water and let dissolve for five minutes. After a few minutes, pour the yeast mixture in to the large bowl of the stand mixer and add some milk and shortening mixture, first ensuring the milk and shortening mixture has cooled to lukewarm. Add some eggs, sugar, salt, nutmeg, and 1 / 2 of the flour. While using paddle attachment, combine the components on low speed until flour is incorporated after which turn the rate as much as medium and beat until well combined. Add some remaining flour, mixing on low speed initially, after which boost the speed to medium and beat well. Switch to the dough hook attachment from the mixer and beat on medium speed before the dough pulls from the bowl and becomes smooth, roughly three or four minutes. Transfer to some well-oiled bowl, cover, and let rise for one hour or until bending in dimensions.
On the well-floured surface, unveil dough to threeOr8-inch thick. Eliminate dough utilizing a 2 1/2-inch doughnut cutter or pastry ring and taking advantage of a 7/8-inch ring for that center whole. Focused on floured baking sheet, cover gently having a tea towel, and let rise for half an hour.
Preheat the oil inside a deep fryer or Nederlander oven to 365 levels F. Lightly put the doughnuts in to the oil, three or four at any given time. Prepare for one minute per side. Transfer to some cooling rack put into baking pan. Let it awesome for 15-20 minutes just before glazing, if preferred.
Recipe thanks to Alton Brown, 2004