Wait you totally deserve waaaay more views/subs then you have. Just from the quality and effort in this one video I’ve seen. You can tell that you actually know how to cook.
i love watching your hands work that dough! so satisfying to watch! and pairing it with a lovely background music. calming! thanks for sharing! i love your channel!
hi!! Loveyour video. It is so easy to follow. I have a question for you..your first proofing..was it on the counter, or in the fridge..or both and for how long? Thanks in advance!
Thank you so much for the kind words and for watching my video 🙂🙏 Regarding your question, I always do the proofing in the kitchen counter and leave it for minimum of 1 hour to 1.5 hours. When the weather is colder, the proofing time might take a little longer. You will know when the dough is ready when it doubled it's size. I sometimes do overnight proofing in the fridge - like 8 hours or so 🙂
Helo! New viewer and subscriber here! Just want to ask, how long is the shelfLife of this donut recipe in room temp? And if the donuts will be stored in fridge, will they still be soft after taking out from the fridge and allowing it to be in room temp again?
Hello, thank you! :) Given that there are no added chemical preservatives or additives, it is recommended to consume the doughnuts within 3-4 days - store in the fridge. Since it is a brioche (butter), it will harden a bit when kept in the fridge but you can reheat them in a microwave for about 15-20 seconds before serving and it will be fluffy again :) You can keep them in an airtight container in room temperature but make sure to consume in 24 hours. Enjoy :)
Wow this looks delicious and very appetizing! Hope soon you could make more donut recipes with different flavored glazes/coatings, fillings and toppings! Thank you!!!❤️❤️
Sorry i have a question for the 10pc donuts, how much did you weight them in grams for each donuts? In the video did you do 2 proofing like 1 for the dough and 2nd for the rolled up donuts? Thank you! I can't wait to try this :)
I'm not the uploader but a German baker. If you make them 80-85grams per piece that's a good amount, that's how much a doughnut usually weighs. And yes you're proofing 2 times. The first proof is mainly to ferment the dough for better flavor and structure. If you proof them longer (for example 24-48 hours in the fridge) you'll get much more complex aroma (use less yeast though, the longer the proofing, the less yeast. For two days you only need a pinch) The second proof after shaping is mainly for volume. When you shape the doughnuts, you'll push out most of the air. So you want the yeast to work again and make those nice air bubbles, so it gets light and airy like a cloud 😍
Hello, thank you for dropping by and for the question :) Yes, you have to push all the air out to remove the excess gas and for faster and easier handling. I did only few seconds ''kneading'' to make it even smoother before cutting and rolling them into individual pieces :)
Grabe namangha ako sa pgka perfect at sarap pisilin ang tabachingching mong doughnut/donut. personal fave ko bavarian or avanilla😋👌🏻 . BTW, muntik na ako makatulog sa music😂
Thank you for watching and for the question :) Not necessarily and you can definitely use a mixer - 8-10 minutes under medium speed (#6 if Kitchen Aid) :)
Thank you for watching and for your comment. It's very easy. Using a paring or any small knife, just slit one side of your cooked donuts and twist a little bit to create the cavity for your filling 😊
Hello!😊 You can skip if you don't like but I have to be honest that they are great addition in terms of taste. If you cannot find vanilla sugar, 1 tsp. vanilla extract as substitute will be fine. Happy cooking 😊
@@TheIntrovertKitchen can margarine be a substitute for butter too? I have all the ingredients except that I ran out of butter 😅 I am planning to try it right now. Thank you so much for taking your time to reply. ❤️
Hey! I always end up with more pastry cream and less no. Of donuts. In case anyone knows, what would be the approximate weight in gm or ml for the amount of pastry cream for one donut? This will also help me achieve consistency.
Hello 👋 Thank you for watching 😍 I'm so sorry but I cannot give you any definite answer to your question. Proofing time will vary depending on the temperature in your kitchen. Mine for example, depending on the season, sometimes from 1.5 up to 3 hours. Sometimes, I do overnight proofing also leaving the dough in the fridge. Feel free to ask for any other questions
Hey! I followed this recipe, the donuts were light and fluffy. But I didnt achieve the white line around the donut... Is there a way to make that happen?
Oh, thank you so much!😍🙏 I suggest to extend the final proofing time for few more minutes (should be well puffed) and make sure also that the temperature of your oil is right plus don't overcrowd the donuts during frying.Thank you once again!😊
You can use vegan mayonnaise or yogurt as an alternative, about 1/4 cup. Thank you for watching and please do subscribe too, it will help this channel grow. ❤️🙏🏼
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Wait you totally deserve waaaay more views/subs then you have. Just from the quality and effort in this one video I’ve seen. You can tell that you actually know how to cook.
Thank you so much for the kind words! :)
Nencay
i love watching your hands work that dough! so satisfying to watch! and pairing it with a lovely background music. calming! thanks for sharing! i love your channel!
Ayeh, thank you so much!🙏😍
hi!! Loveyour video. It is so easy to follow. I have a question for you..your first proofing..was it on the counter, or in the fridge..or both and for how long? Thanks in advance!
Thank you so much for the kind words and for watching my video 🙂🙏 Regarding your question, I always do the proofing in the kitchen counter and leave it for minimum of 1 hour to 1.5 hours. When the weather is colder, the proofing time might take a little longer. You will know when the dough is ready when it doubled it's size. I sometimes do overnight proofing in the fridge - like 8 hours or so 🙂
Helo! New viewer and subscriber here!
Just want to ask, how long is the shelfLife of this donut recipe in room temp?
And if the donuts will be stored in fridge, will they still be soft after taking out from the fridge and allowing it to be in room temp again?
Hello, thank you! :)
Given that there are no added chemical preservatives or additives, it is recommended to consume the doughnuts within 3-4 days - store in the fridge. Since it is a brioche (butter), it will harden a bit when kept in the fridge but you can reheat them in a microwave for about 15-20 seconds before serving and it will be fluffy again :) You can keep them in an airtight container in room temperature but make sure to consume in 24 hours. Enjoy :)
@@TheIntrovertKitchen
Thank you very much po🤗
You are very accommodating po.. lucky i found your Yt 😊 more blessing po!
How many grams per donut?
Wow this looks delicious and very appetizing! Hope soon you could make more donut recipes with different flavored glazes/coatings, fillings and toppings! Thank you!!!❤️❤️
Thank you for watching po!❤️🙏 Sige, gawan ko next time 😄
Na-timing sa akong breakfast. I wanna have these for desserts! 😅
Hehehehe 😍😊
Sorry i have a question for the 10pc donuts, how much did you weight them in grams for each donuts?
In the video did you do 2 proofing like 1 for the dough and 2nd for the rolled up donuts?
Thank you! I can't wait to try this :)
I'm not the uploader but a German baker. If you make them 80-85grams per piece that's a good amount, that's how much a doughnut usually weighs. And yes you're proofing 2 times. The first proof is mainly to ferment the dough for better flavor and structure. If you proof them longer (for example 24-48 hours in the fridge) you'll get much more complex aroma (use less yeast though, the longer the proofing, the less yeast. For two days you only need a pinch)
The second proof after shaping is mainly for volume. When you shape the doughnuts, you'll push out most of the air. So you want the yeast to work again and make those nice air bubbles, so it gets light and airy like a cloud 😍
It’s amazing how gentle you handle the dough....
Hehehe 😁😁😁
@@TheIntrovertKitchen napaka-gentle
Hehehehe. True! Kaya di ako pwde sa paspasang gawa kasi sa sobrang pagka-gentle sa dough hahaha
@@TheIntrovertKitchen continue the great work, idol
Delicious and beautiful donuts! They look so professionally done. Happy Sunday!
Thank you so much 🤗😍
Looking good thank you
Maybe I missed it but how much does each ball of dough weigh? Thanx for your help
Hi, thanks for asking 😊 Most probably it was around 70 grams each. Otherwise, feel free to divide your dough into 12 equal pieces. Happy holidays 🎄😊
Hi Romel, why do you knead the dough again after 1st proofing, doesn’t that just push out all the air?
Hello, thank you for dropping by and for the question :) Yes, you have to push all the air out to remove the excess gas and for faster and easier handling. I did only few seconds ''kneading'' to make it even smoother before cutting and rolling them into individual pieces :)
@@TheIntrovertKitchen i see. thanks! how long did you let it rise for the 2nd proofing before frying it?
Can these be deep fried?
Definitely 😊 Just be mindful of your oil temperature
I like your's technique to make this dough
Thank you and thank you for watching!😍
Hi! How long to poof the second time around?
Thank you for watching!🙂 Depending how warm is your kitchen, it can be between 30-45 minutes
Thanks! I made them and they turned out beautiful, fluffy, and soft.
@@qtie88, glad you liked it and thank you so much for making 🥰
Oh wow! I'd like to try this recipe. Looks delicious!
Please do 🙏😍
would you have a cup and spoons version of the recipe?
don't have a weighing scale at home...
Is the white sugar, powdered or just regular sugar?
Thank you for watching! I use both
Hi! Is this possible to bake instead of fry? thank you.
Yes, definitely although I haven't tried personally 😊
Grabe namangha ako sa pgka perfect at sarap pisilin ang tabachingching mong doughnut/donut. personal fave ko bavarian or avanilla😋👌🏻
.
BTW, muntik na ako makatulog sa music😂
Hehehe. Libre pisil at kurot pero dapat kainin mo din!😂😂😂 😍😍
Pampatulog video talaga ito!😂😂😂
Hi dear... how many grams per portion of the dough for this recipe plesse?
Hello, thank you for watching. Approximatled 50-60 grams each
Do we have to knead it by hand or can we put it in the mixer?
Thank you for watching and for the question :) Not necessarily and you can definitely use a mixer - 8-10 minutes under medium speed (#6 if Kitchen Aid) :)
@@TheIntrovertKitchen thank you for responding! Will definitely try this recipe😍
Hello! :) for the oil Temperature, is it in Celsius?
Hello 👋 Thank you for watching, Celsius po 😊
@@TheIntrovertKitchen also, if I proof the dough overnight in the fridge do I take it out 30 min before working on it?
Basta gawa ni Chef Romel, it must be good.. Galing mo talaga Chef 👍
Thank you for this!! My next bavarian donuts will be a lot softer now 😍
You’re welcome 😊 Promise, ang soft n’ya even after 24 hours 😍
New Subbie! Trying this recipe this weekend. So excited!
Thank you so much!😍 Hope you enjoy and let me know how it went!😍😍😍
I was hoping for a showing of how you make the inside ready for filling.
Thank you for watching and for your comment. It's very easy. Using a paring or any small knife, just slit one side of your cooked donuts and twist a little bit to create the cavity for your filling 😊
Is the lemon rind and vanilla sugar optional? Thank you for sharing your recipe 🙏🏼
Hello!😊 You can skip if you don't like but I have to be honest that they are great addition in terms of taste. If you cannot find vanilla sugar, 1 tsp. vanilla extract as substitute will be fine. Happy cooking 😊
@@TheIntrovertKitchen can margarine be a substitute for butter too? I have all the ingredients except that I ran out of butter 😅 I am planning to try it right now.
Thank you so much for taking your time to reply. ❤️
@@hannahplata8230, yes it will be fine. No problem at all and thank you for trying my recipe 🙏🏼
@@TheIntrovertKitchen thank you for replying! You are so kind Sir. You deserve more subs 😊
@@hannahplata8230, that means a lot! Thank you so much! 🙏🏼😊
nagutom ako..thank you for sharing and I will try the recipe po.
Thank you for watching 🙏🏼 Masarap, promise and will stay soft even after 48 hours 😊
Can i skip the lemon zest?
Yes, it's fine. Thank you for watching! :)
Hey! I always end up with more pastry cream and less no. Of donuts. In case anyone knows, what would be the approximate weight in gm or ml for the amount of pastry cream for one donut? This will also help me achieve consistency.
Hi. May I know how long is the proofing time for this? Thank you 😍
Hello 👋 Thank you for watching 😍 I'm so sorry but I cannot give you any definite answer to your question. Proofing time will vary depending on the temperature in your kitchen. Mine for example, depending on the season, sometimes from 1.5 up to 3 hours. Sometimes, I do overnight proofing also leaving the dough in the fridge. Feel free to ask for any other questions
Parang master na master mo ang pagmasa ng dough, Mel. Ang sarap pa ng brioche donuts na ito. Baka pwde makaabot dito hehe 😋
Hehehehe. After so many months of kneading at practice. Hehehe. Hagisan kita ng mga tatlo hehehe
for each doughnut, how many grams should it be when dividing the dough?
You can freely decide the weight of your doughnuts but when I made this, it was 70-75 grams each :)
Simply the best😍
Thank you!😄😍
aye ang sarap tingnan sir rommel ganun pala yung dough lumalaki tas pag pinidut sa gitna lumiit ulit? anyways ang sarap tingnan ng donut :)
Sarap talaga din sya in real, Dar hehehe. Oo, umaalsa talaga pero nagde-deplate din pag ginalaw mo. Hehehe
They look so perfect, I did this yesterday to cook this morning and………I must let them rise from the refrigerator,
Hope you enjoyed it too 🙏 I do overnight proofing too and loving it. Thank you for watching my video 😍❤️
hello.. nice.. ilang grams per donut po ba un boss?
Thank you for watching! :) Feel free to divide the dough as per your desired weight. Happy cooking :)
YOU ARE AMAZING!!!!!!!!!!!!!
Thank you!😊
Hey! I followed this recipe, the donuts were light and fluffy. But I didnt achieve the white line around the donut... Is there a way to make that happen?
Oh, thank you so much!😍🙏 I suggest to extend the final proofing time for few more minutes (should be well puffed) and make sure also that the temperature of your oil is right plus don't overcrowd the donuts during frying.Thank you once again!😊
Hi there!
How much each of the dough weigh? :)
Thank you for watching 😍 Approximately 50-55 grams each. Feel free to divide the dough as you desire as well 😍
Oil has gone too cold with 4 put in at once. They look though, gonna try this tomorrow.
looks sooo good!
It was! Thank you po :)
Parang ang sarap niyan kaibigan..shout out sa lahat ng nandito.
Is the lemon rind for flavour or is it used to help the texture of the donut? (Like what does it do in the dough)
For flavour contrast plus it added tiny little specks into your dough:) You can skip if you don't like
@@TheIntrovertKitchen ohhhh yep, cool coollll! Thanks! 🙂
wow masubukan nga to sana makuha ko
No doubt! 😀 Watched your pandesal video and for sure, kayang-kaya mo to 💪🏼😊
How can we replace the eggs? :(
You can use vegan mayonnaise or yogurt as an alternative, about 1/4 cup. Thank you for watching and please do subscribe too, it will help this channel grow. ❤️🙏🏼
You didn't mentioned the ingridients
They are mention, go through the Description Box. Thank you :)
@@TheIntrovertKitchen yes I read it Thanks . I love the recipe 😍
aguy kalami! my fave!
Thank you! Lami jud! Hehehe
I found my page ❤️❤️❤️ Im an introvert by heart that wants to start my own channel too... thanks for this ❤️❤️❤️
Ohhhh thank you and my pleasure!🙏🏼❤️ Do it and showcase something you love doing 🙌🏼😊
شكرآ من القلب🙆🙏❤😍
Thank you!🙏
I think these donuts are great and delicious :)
So good!🙏🏼❤️😍
Nakaka gutom. 😋
Hehehe. Thank you for watching po ❤️
Eggless receipe ?!
You can just take out the eggs and replace it with vegan mayonnaise instead or even yogurt :)
Where is the recipe
Hi, thank you for watching 😊 You can find the details on the description box. Have a nica day 😊
No sub & no recipes🤔🤔???
Hi, check in the description box :) Thank you
New friend here...support kita..dalawin mo rin minsa maliit na kusina ko..salamat
Thank you for checking my channel :)