The Associated Press





So maybe you're not quite ready to make — or even try — pomegranate thyme doughnuts. Don't worry. This recipe for fried doughnuts from Food Network host Alton Brown will give you back-to-basics good flavor without too much trouble.



The doughnuts are delicious as is, or sprinkled with powdered sugar or a blend of powdered sugar and either cocoa powder or cinnamon. You also could glaze them with a mix of powdered sugar, vanilla extract and a splash of water or milk, then coat them with candy sprinkles.



To make a chocolate ganache to dip the doughnuts in, slowly melt together equal parts cream and chopped dark chocolate (about 4 ounces of each should be enough). Let cool a bit before using.



Because the doughnuts are fried, the oil will cause them to absorb powdered coatings. Be sure to coat the doughnuts just before serving.



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BASIC FRIED DOUGHNUTS



Start to finish: 2 hours



Makes 20 to 25 doughnuts



1 1/2 cups milk



1/3 cup vegetable shortening



1 tablespoon plus 2 teaspoons (2 packages) instant yeast



1/3 cup warm water (95 F to 105 F)



2 eggs, beaten



1/4 cup sugar



1 1/2 teaspoons salt



1 teaspoon nutmeg



5 1/2 cups all-purpose flour, plus more for dusting



Vegetable oil, for frying (1/2 to 1 gallon, depending on fryer)



In a medium saucepan over medium, heat the milk just until warm enough to melt the shortening. Place the shortening in a bowl and pour the warmed milk over it. Set aside.



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



Add the eggs, sugar, salt, nutmeg and half of the flour. Using the paddle attachment, combine the ingredients on low speed until the flour is incorporated. Increase the speed to medium and beat until well combined.



Add the remaining flour, combining on low speed at first, 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. Transfer to a well-oiled bowl, cover and let rise for 1 hour, or until doubled in size.



On a well-floured surface, roll out the dough to 3/8-inch thick. Cut out the dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center hole. Set the cut doughnuts on a floured baking sheet, cover lightly with a towel, and let rise for 30 minutes.



Heat the oil in a deep fryer or Dutch oven to 365 F.



Three or four at a time, gently place the doughnuts into the oil. Cook for 1 minute per side, then transfer the doughnuts to a cooling rack placed in baking pan (to catch drips). Allow to cool for 15 to 20 minutes prior to glazing, if desired.



(Recipe from Alton Brown on Foodnetwork.com)