Yeast Donuts (Daring Bakers)

donuts



kitchen_w150x125.jpg The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

Just under the wire, I’m sharing the donuts I made for this month’s Daring Bakers challenge. (I would have been earlier if it hadn’t been for that inconvenient 6 hour, wind induced power outage!). I’ve made donuts before but I’m always up to make more! I chose Alton Brown’s yeast donut recipe for this challenge, since Alton has never let me down.

I had already read that the dough was really wet, so I just went with it and resisted the urge to add more flour when mixing. By the time it had finished it’s first rise, it was perfectly rollable on a well-floured surface. That said though, the dough is very soft and while easy to cut, it was difficult to move off the counter and into the fryer without it becoming a wonky shape. I may try refrigerating the dough on a baking sheet before frying next time.

Despite all that, these were fabulous donuts! They were incredibly light and not greasy at all. In fact, after frying my dozen donuts, it seemed like I ended with the same amount of oil I started with.

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I halved the recipe below and ended up with an even dozen donuts. Donuts really don’t keep well, so unless you’re feeding a crowd or freezing them, you may wish to make a smaller batch. (I did halve the yeast as well. Not sure if I was supposed to do that but 2 packages of yeast seemed like a lot for 2 cups of flour.)

I made several different kinds of donuts, including the raspberry jelly filled and donut holes (or Timbits :) pictured above, some sugar and cinnamon ones and my personal favourite, chocolate buttercream iced (a basic cocoa/butter/icing sugar/splash of milk frosting).

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Thanks for the great challenge, Lori. It was yummy!


Adapted from Alton Brown’s recipe

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18 Comments

  1. these doughnuts look amazing! i want that chocolate doughnut right now… they all looks delicious!

  2. Those are some seriously gorgeous shots of some seriously gorgeous doughnuts!
    Way to go!

  3. Your doughnuts look wonderful–love the thick chocolate on the one, and who could turn down a Timbit or 12?

  4. Thanks Erin! I was inspired by a bakery we used to visit when I was a kid. They always frosted their donuts with chocolate buttercream and this was a great memory I got to re-live with this challenge.

  5. As usual – a fabulous job on the challenge! Your doughnuts look delicious and your chocolate buttercream frosting made me drool! :)

  6. Thanks Audax. I’ll definitely try refrigerating the dough. I was very impressed with the lack of oil transfer to the donuts. Made me feel less guilty eating them ;)

  7. Yes I had the same experience as you with the oil that is the doughnuts didn’t seem to absorb any at all. And yes if you refrigerate the cut-out dough on the baking tray it will firm up so transference will be easier. Cheers from Audax in Sydney Australia.

  8. Thanks Cathy. I’ll definitely use Alton’s recipe again!
    Thanks May. I was glad to see the power back. The winds were fierce here. Wasn’t really surprised to see it go :)

  9. Great donuts!! Your photos are lovely. I’m in Ontario too thankfully our lights were just flickering and didn’t actually go out! 6 hours is a long time to be without power – glad you’ve got it back on!

  10. I loved your pics so much, I had to see if we used the same recipe. Very delicious looking post!

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