Doughnuts for October's DB Challenge

October has past so fast that I haven't even realized it yet. This morning I remembered we haven't made the Daring Bakers' challenge and it was already the posting date, so we've got down to work. Lori of Butter Me Up was the host of October's DB challenge and she chose for us some doughnuts recipes. We had some fresh yeast in the fridge so we decided to try Alton Brown's yeast doughnuts. And here they are – sizzling hot. The bigger, those with the hole and the classic doughnut look we filled with a savoury mix of cream cheese, pesto and olive paste – what can I say – there's nothing better than a savoury doughnut. And the small rounds are full with home made apricot jam.

And honestly, I'm never gonna make these again!

Ok, at least not very soon.

I just can't stop myself of eating them.

Hey, how this came to my hand?

And, oops, again.

Ok, this is the last one!

Not kidding, the last one!

Or maybe just after this one...

Yeast Doughnuts Recipe:
Adapted from Alton Brown

• 180 ml milk;
• 35 gm butter;
• 7 gm active dry yeast (or 15 gr fresh yeast);
• 40 ml lukewarm water;
• 1 egg (beaten);
• 28 gr white granulated sugar;
• 5 gr table salt;
• 1 big pinch of freshly grated nutmeg;
• zest of one lemon;
• 350 gr all purpose flour + extra for dusting surface;
• Flavourless oil for frying.

Heat the milk just until warm enough to melt the butter.

Place the butter in a bowl and pour warmed milk over. Set aside.

In a small bowl, sprinkle the yeast over the lukewarm water and let dissolve for 5 minutes then pour into the large bowl of a stand mixer and add the milk and butter mixture, first making sure the milk and shortening mixture has cooled to lukewarm.

Add the eggs, sugar, salt, nutmeg, lemon zest and half of the flour. Using the paddle attachment of your mixer (if you have one), 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. If you do not have a dough hook/stand mixer – knead until the dough is smooth and not sticky. (We used a hand mixer and then kneaded by hand).

Transfer to a well-oiled bowl, cover, and let rise until doubled in size (1 to 2 hours).

On a well-floured surface, roll out dough to 9 mm thick. (Make sure the surface is well-floured otherwise your doughnuts will stick to the counter).

Cut out dough using a doughnut cutter or pastry ring, or drinking glass and using a smaller ring for the center hole. Set on floured baking sheet, cover lightly with a towel, and let rise for 30 minutes.

Preheat the oil in a deep fryer or Dutch oven to 185°C.

Gently place the doughnuts into the oil, 3 to 4 at a time. Cook until golden brown from both sides.