Our Yummy Halloween Donuts

Recipe by Alton Brown

1 1/2 c milk
1/3 c vegetable shortening
2 T yeast
1/3 c warm water
2 eggs (beaten)
1/4 c sugar
1 1/2 t salt
1 t nutmeg
23 oz flour (3 1/2 c flour = lb)
oil for frying

Place milk in medium saucepan, heat over medium heat, just until warm enough to melt shortening. Place shortening in bowl, pour milk over, set aside. Sprinkle yeast over warm water, dissolve for five minutes. Pour yeast mixture into mixer, add cooled milk and shortening mixture. Add eggs, sugar, salt, nutmeg, and half of the flour. Mix on low until incorporated, then mix on medium until combined, add remaining flour, mix again on low first and then medium. Continue to beat until dough pulls away from bowl and is smooth (3 min) Put in well oiled bowl, cover and let rise 1 hr. Roll out to 3/8" thick, cut out into donuts. Set on floured baking sheet, cover lightly and let raise 30 minutes. Preheat oil 365 degrees. Fry donuts 1 minute per side. Transfer to cooling rack.

Okay, that is the recipe. Here are our tricks. First of all, it sounds more involved then it actually is. Second, we have learned that if you're not set on the donut shape, it is much faster to roll it out and then use a pizza cutter to cut it into "bar donuts". The flour measurement we use is 5 1/4 cups. And that's about it. Here is the glaze recipe:

Donut Glaze:
1/4 c milk
1 tsp vanilla
2 c powdered sugar

Heat milk and vanilla on stove until warmed. Sift in powdered sugar, stir. Remove from heat. Set over a bowl of warm water and dip donuts.

Tips: Do take it off the heat and don't dip donuts until they have had a while to cool/drain. Otherwise the oil on the donuts will just slick the glaze right off.

We hope you enjoy! Don't be intimidated by this recipe. The first time you make them you may be a little unsure of yourself, but once you've made them once, it's a piece of cake. And, if you're a messy cook like me, be aware that this recipe can make a mess. (At least I always do)