I forgot to say that I tried this recipe about a year ago and loved it so much. the softness of the donut when you bite into it almost made me cry tears of joy. thank you so much for this amazing recipe
Eggs are a binder, have high fat content and decent protein content along with nutrients, do you want something that does all of this? Try a protein concentrate and I do not suggest adding any vitamins, make a vegetable green shake on the side. As for the binding I have no idea sorry.
Hey, thanks for sharing your recipe. Would like to know what the steps are if i want to dip the upper part on chocolate sauce. Do i apply butter , wait for a few mins and then dip on chocolate sauce??
you don’t need butter for the chocolate glaze to stick. you can also dip the donut in the chocolate right away but that means it won’t set as fast as it would if it was cooled down first. hope this helps
In a reply to someone else's question they said that the dough will be warm due to being kneaded in the mixer, and if they used warm water it would get too hot.
Just try and touch your machine when its kneading, it will get Really warm. Since we are working with yeast, we dont want it to rise too fast. The cold water will slow it down, so it doesnt overproof.
Hi, what model kenwood mixer are you using? Also, what is the reason for using cold milk and cold water? Most recipes require warm water or room temperature liquids. I hope you don’t mind clarifying this. Thank you. I’m gonna try your recipe.
Hello Catherine...I am using kenwood titanium 6.7 lt. The reason we use cold milk and cold water is because the dough will be warm because of the long kneading in the mixture...if we use in this recipe warm liquids, we will burn the dough :)
@@breadbaking1858 this I agree. When using a machine in kneading. It is advised to use cold hydration to minimize warming due to friction while kneading.
Hello! Is it possible to pipe custard into this, or no..? I want to try making my own custard/jelly filled-donuts but I don't want to fry them in oil (personally not a fan of the frying oil smell in the home)
I wish i could try this recipe, but my measuring cups dont show how many grams ingredients are when being measured. They only show in cups or cup portions
@makaylaforbes6719 what are you on about? Everyone I know has kitchen scales. Even the old people in the retirement village have kitchen scales. In baking, you need kitchen scales. They don't cost much at all, and without them, many recipes will fail. Every restaurant bakery, butchery shop, kitchen has scales except you. 🤣 The rest of the world has scales. 🤦♂️
@rustic35 maybe everyone you know has extra storage. I do not. Also using the standard cups and spoons as measures is my preferred method. I don't tell you you have to do the same as me, so please stop telling me I have to do the same as you. Using the measures I prefer has always worked for me and I've not been poisoned due to it. Nobody else I've cooked for has suffered ill effects, either, so I'll stick with what I'm used to in this regard. Thanks for your concern, but after 60 years of using cups instead of grams, I think I'll keep using cups
@makaylaforbes6719 you Americans are hilarious! You know we still use cups and spoon measures? Scales have nothing to do with the metric or imperial system of measurement. All Scales can be set to measure either metric or imperial (ounce and pounds or milligrams and kilograms). No one is telling you how to live. Jesus. 🤣 What the hell does poisoning people have to do with Scales? Are you ok? A set of Scales takes up no more room than a bread plate. The problem with using cup measures is, you'll never measure the same amount twice. One could be less, one could be more which means the recipe will always be slightly different. Scales ensure you're measuring the same amount every time. Even Betty Crocker and Martha Stewart used Scales where correct measures were needed and because they're quicker and easier to measure things and less stuff to wash up. Different flours vary in weight so one cup of a particular flour will weigh more or less than another type. This can and will affect the recipe. You can obviously use the internet so just put in Google, "how many cups is 300 grams of white flour" and you'll have your answer. It's really that simple. I know Americans struggle with simple things but hey, I'm sure you can do it just fine. This took 10 seconds to find on Google. "One cup of all-purpose flour weighs 120 grams or 4.25 ounces" 300 grams of flour is roughly 2 and 1/3 cups of flour. But that depends on what flour you use. It could be less or more and that's why scales are better and easier. Very simple. 🤦♂️
I forgot to say that I tried this recipe about a year ago and loved it so much. the softness of the donut when you bite into it almost made me cry tears of joy. thank you so much for this amazing recipe
Do you know how long these took to double in size both times?
😂@Becoming.potatoes
This is the best recipe for the donuts I have tried in my life ,amazing job even without the kneading machine it was perfect
Just made them....the donut is light like foam...very good recipe
Si good thank you for doing this
Nice one!!❤
What if i want to make it eggless, any substitute of eggs?
Eggs are a binder, have high fat content and decent protein content along with nutrients, do you want something that does all of this? Try a protein concentrate and I do not suggest adding any vitamins, make a vegetable green shake on the side. As for the binding I have no idea sorry.
😂
What is function of vinegar?
Hey, thanks for sharing your recipe. Would like to know what the steps are if i want to dip the upper part on chocolate sauce. Do i apply butter , wait for a few mins and then dip on chocolate sauce??
you don’t need butter for the chocolate glaze to stick. you can also dip the donut in the chocolate right away but that means it won’t set as fast as it would if it was cooled down first. hope this helps
The butter is so the sugar will stick. Chocolate and / or icing is already sticky. 🤷
Cool. Subscribed
Thank you :)
I love homemade more as well!
Me too :)
Nice, really good recipes
Thank you ❤️
I’m curious as to why you used cold water instead of lukewarm water?
Same question l have
In a reply to someone else's question they said that the dough will be warm due to being kneaded in the mixer, and if they used warm water it would get too hot.
Just try and touch your machine when its kneading, it will get Really warm. Since we are working with yeast, we dont want it to rise too fast. The cold water will slow it down, so it doesnt overproof.
@@EdolasMystogan thanks for the reply
Hi, what model kenwood mixer are you using? Also, what is the reason for using cold milk and cold water? Most recipes require warm water or room temperature liquids. I hope you don’t mind clarifying this. Thank you. I’m gonna try your recipe.
Hello Catherine...I am using kenwood titanium 6.7 lt. The reason we use cold milk and cold water is because the dough will be warm because of the long kneading in the mixture...if we use in this recipe warm liquids, we will burn the dough :)
@@breadbaking1858 this I agree. When using a machine in kneading. It is advised to use cold hydration to minimize warming due to friction while kneading.
@@breadbaking1858
Please can you tell me how much protein is in the flour?
I am making these doughnuts and I am doing 6 like yours and 6 custard filled. Wish me luck!
@@kaymorris5326did the custard work out?
hi can someone help me, the oven temperature is that a celsius or fahrenheit?
Why others use warm milk and melted butter Sir?
Can you fill them?
Can I use all purpose flour!
Hello!
Is it possible to pipe custard into this, or no..?
I want to try making my own custard/jelly filled-donuts but I don't want to fry them in oil (personally not a fan of the frying oil smell in the home)
Of course you can. 🤦♂️
Anyone know how long the proving is?
Can i use this recipe to make bread loaf? Are there any modifications necessarily?
Amazing ❤ love your video. 😄😋😋
Thank you ❤️
Could these be made smaller? I’m thinking to make more for an event, maybe 36?
Once u ave cinnamon and surgar mixture u cant go wrong
I wish i could try this recipe, but my measuring cups dont show how many grams ingredients are when being measured. They only show in cups or cup portions
Haha. Seriously? No cups show grams or ounces. 😂 You need a thing called "scales". They measure weight, not volume. 😂
@rustic35 no thank you. Just because you want scales doesn't mean the rest of the world has to.
@makaylaforbes6719 what are you on about? Everyone I know has kitchen scales. Even the old people in the retirement village have kitchen scales. In baking, you need kitchen scales. They don't cost much at all, and without them, many recipes will fail. Every restaurant bakery, butchery shop, kitchen has scales except you. 🤣 The rest of the world has scales. 🤦♂️
@rustic35 maybe everyone you know has extra storage. I do not. Also using the standard cups and spoons as measures is my preferred method. I don't tell you you have to do the same as me, so please stop telling me I have to do the same as you. Using the measures I prefer has always worked for me and I've not been poisoned due to it. Nobody else I've cooked for has suffered ill effects, either, so I'll stick with what I'm used to in this regard. Thanks for your concern, but after 60 years of using cups instead of grams, I think I'll keep using cups
@makaylaforbes6719 you Americans are hilarious! You know we still use cups and spoon measures? Scales have nothing to do with the metric or imperial system of measurement. All Scales can be set to measure either metric or imperial (ounce and pounds or milligrams and kilograms). No one is telling you how to live. Jesus. 🤣
What the hell does poisoning people have to do with Scales? Are you ok?
A set of Scales takes up no more room than a bread plate.
The problem with using cup measures is, you'll never measure the same amount twice. One could be less, one could be more which means the recipe will always be slightly different. Scales ensure you're measuring the same amount every time.
Even Betty Crocker and Martha Stewart used Scales where correct measures were needed and because they're quicker and easier to measure things and less stuff to wash up.
Different flours vary in weight so one cup of a particular flour will weigh more or less than another type. This can and will affect the recipe.
You can obviously use the internet so just put in Google, "how many cups is 300 grams of white flour" and you'll have your answer. It's really that simple. I know Americans struggle with simple things but hey, I'm sure you can do it just fine.
This took 10 seconds to find on Google.
"One cup of all-purpose flour weighs 120 grams or 4.25 ounces"
300 grams of flour is roughly 2 and 1/3 cups of flour. But that depends on what flour you use. It could be less or more and that's why scales are better and easier.
Very simple. 🤦♂️
It kinda just looks like a dinner roll dipped around in sugar...lol idk
alana it's jada i found you!!!!!!! i was litterly about to make this lol i guess not anymore
0:05
I tried this recipe…no doubt its really good…super soft and tasty but its not donut 🍩…its dinner rolls.
Made it. Just sweet bread. Doesnt have that Donut taste. Not bad just not what i was looking for
bread flour? interesting
Hello sir. Umm.. can you mention your Instagram handle? Thanks :)