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Yes you can .

@Theapron41 Thank you for responding, and for this recipe!

That’s amazing! I’m so excited for you to try the recipe. I’m sure you’ll do great! Wishing you the best of luck, and I can’t wait to hear how it turns out. Feel free to share your results or ask if you have any questions along the way! If you’re still unsure or looking for more tips, I have several other donut videos with different techniques and detailed explanations. Feel free to check them out-I’m confident you’ll find more ideas and inspiration to help you perfect your donuts!🍩

Thank you for trying out the recipe and sharing your experience! It sounds like you’re really close to perfecting it, so don’t worry-this can be fixed! The issue you described is often related to the oil temperature during frying. If the oil is too hot, the donuts can cook too quickly on the outside while remaining undercooked or dense on the inside, which can make them feel harder as they cool. For best results, I recommend keeping the oil temperature between 150°C and 160°C (300°F to 320°F). Use a thermometer if possible to monitor the heat consistently. Another tip is to ensure the dough is proofed properly before frying. Underproofed dough can lead to dense donuts, while overproofed dough can make them collapse after frying. You’re looking for the dough to spring back gently when pressed with a finger.

If each loaf is divided into 15 slices, each slice will have approximately 18 g of carbs.

To make bread with wheat flour, increase the liquid slightly, as wheat flour absorbs more moisture, and let the dough rest after mixing to hydrate properly. Add a tenderizer like oil, butter, to soften the texture and enhance flavor. Knead the dough longer (10-15 minutes by hand) to develop gluten for better structure. For a softer bread, you can mix wheat flour with all-purpose flour in a 50:50 ratio. Be patient, as wheat flour dough takes longer to rise, and ensure it doubles in size before baking. Thanks

Thank you so so much for your answer

Alternatively, you can substitute yogurt with ingredients like unsweetened applesauce or smooth mashed potatoes, which will help provide the moisture and structure needed for perfect donuts. Or, you can skip yogurt in the recipe, but you’ll need to make slight adjustments to maintain the right texture. Simply increase the liquid (milk or water) slightly and add a bit more fat, like oil or butter, to keep the dough soft and moist.

Thank you for trying the recipe! Dense brioche could be due to a few reasons: 1-Use the mixer on low to medium speed. Over-mixing on high speed can cause the dough to overheat and compromise its structure. 2-Always Add the softened butter gradually during kneading to ensure it’s fully absorbed. 3-Even though you’re weighing your flour, it’s important not to add extra flour during mixing or kneading. The dough should be soft, slightly sticky, and elastic. 4-Brioche dough needs to rise fully to achieve that airy texture. If the room is too cold, the dough may not proof well. The most likely reason for dense brioche is insufficient gluten development during kneading or underproofing. Even if the recipe is followed closely, brioche dough requires proper kneading until it passes the windowpane test and sufficient time to proof (double in size) in a warm environment.(not cold and not hot environment) Let me know if these tips help!

@ wow! I appreciate the detailed response for trouble shooting. I will take note and try again. I am new to baking. Thank you!

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@@HasandagiMutfagi please write in english whatever you have written..

No worries , stay connected.

@@Theapron41 yes sir I watch your video daily and try 2 recipe it was amazing 😍😍 my give you regurd bcz she knows I love cooking pls make me like you..

@ Thank you so much for your kind words and for being such a dedicated viewer! 😊 you've tried two recipes and enjoyed them-you're doing amazing! 🙌 Please thank your give (is that a loved one or a family member?) for supporting your love of cooking, and keep pursuing your passion. You’ve got this! ❤ And remember, practice and love for cooking will make you a great chef. Stay tuned for more recipes !! 🍳👨‍🍳

Thank you so much! I'm so happy you're enjoying my recipes! 😊

vegetable oil, 150-160c , 2-3 minutes each side until golden brown.

@Theapron41 thank you

No problem, you can use all-purpose flour instead.

yes you can, add 3 tbsp of gluten powder with flour and mix thoroughly.

40-45 grams

@@Theapron41 Thank you

Sure 👍

The donuts browning quickly could mean the oil is too hot. Keep it between 150-160°C (300-320°F). Fry one piece first, then break it open to check if it’s fully cooked inside. Adjust as needed! Thanks

The key difference between bread flour and all-purpose flour lies in their protein content and purpose. Bread flour, with its higher protein, is ideal for recipes requiring a strong gluten structure. while all-purpose flour is versatile and works well for softer, less structured baked goods. Choosing the right flour ensures the desired texture and quality .

Yes, you can make donuts with a starter! It adds a unique flavor and texture. Replace some of the flour and liquid in the recipe with your starter . Keep in mind, the proofing time will be longer due to the slower activity of the starter compared to yeast. 😊

@Theapron41 Thank you!

Yes, definitely