Absolutely bloody fantastic!! Took me a while to master the drop... first couple looked like fried turds, but finally got there. The yield was more than I expected so shared the love with our neighbours. We have fresh lavender growing so I used that crushed into the castor sugar.
Masterchef Australia back in 2009 was the first edition of masterchef worldwide. It is where it all began. Where as masterchef America looks like your in a prison.
I try it ... but I made mine a little softer and it was so good my kids love it so much but I changed it up a little after finish frying it I added condensed milk and icing sugar and that give it such an amazing taste for the kids .
The perfect doughnut to make for our party...doughnut holes!! Kids loved piping the jam in the middle!, really made our teenage girls all-night b'day party memorable!!!! THX
I tried this recipe and loved it! The final product is so light and I love the cinnamon sugar coating. The best thing for me is that it doesn't take too much time - I mix my dough, and while it's proofing, I am getting everything ready for the fryer. Thanks for sharing Gary! 💕
Just watch a Nigerian video of how to make Puff Puff and you will see the original recipe this chef stole without giving credit to where he learnt it. Even the way he drops the puff puff in the oil is a Nigerian style.
Nearly 5 years on.. I just tried this recipe, first time ever to make donuts. I used approx one quarter of amounts to make just a few donuts. And WOW! Without a deep fryer or a cooking thermometer, they turned out excellent! Soft and light and yummy! Beginners luck? lol
many countries have their version of this dessert known by different names...I don't think it is right to accuse chefs of stealing recipes of other countries and making it their own...accept the fact that food is universal and we share similar tastes in many ways. Bottomline is donuts..however we may call it..is a fantastic dessert!
Same technique as the Arabic version of loukoumades but slightly different batter .. the ones we make are very crispy outside and almost hollow inside and we cover them in date syrup or honey
Ooooo except every panikeke recipe I have seen doesn’t use yeast and the donuts are dense (which I like). But these are so fluffy. Unlike any panikeke I have ever had/bought at a market.
mont000 Yeah slightly different. We don’t use yeast or fill it with jam... if anything, pineapple pieces are added instead. I’m keen to try this version out though.
We call that keke isite in the island of Tonga, a polynesian donut. But I know it came from Germany and England just like our topai which are dumplings.
If you don't have a piping bag and don't want use your hands, a mini ice cream scoop works really well as I just made these and dear lord they were good even without the jam
Yeah we do same here in Ghana...We got lots of names for it depending on your tribe..Apparently the Dutch left us this recipe as a colonisation gift...😁😁😁😉😉😉
@@nztea3777 and you who asked for your comment ? No one right? Good for him/her if he/she deleted the comment. I don't even care🤷🏽 at the end we don't need a permission to comment i hope you get it
It looks fantastic but I had to first convert the recipe. It looks like 440 ml milk = 14.88 ounces, 100g butter = 7 tablespoons, 75g sugar = 1/3 cup, 1/2 pack dry yeast stays the same, 4 eggs stays the same, and 600g flour = 4 1/2 cups flour. I hope I got the conversions right. 170 oil temperature = 338 degree
I decided to make these tonight and with the conversion, I thought they came out really well! I didnt realize just how much this recipe makes. Making the same size as Chef did in the video, I was able to get 10 dozen (120) little donut holes. One thing I will mention; the dough is EXTREMELY sticky! I couldnt roll it in my hands like Chef did because it was just everywhere so I got a piping bag, filled it and then made a hole big enough for it to come through. I then pushed the dough out and used scissors to cut the sticky goop into round balls directly into the hot oil. I didnt have any jam on hand so I didnt actually fill them with anything but I can tell that this is a great donut. Its really light and fluffy.
Would it be best to have the temperature of the milk slightly higher, since when the pot is removed the temperature will no longer increase? Then the added ingredients, butter, egg, etc., will changed the temperature of milk when they are added.
This is a traditional "Oliebol" an old Dutch recipe. Be careful not to under-cook it like he does in the video, when he pulls one apart you can clearly see that it is still wet in the middle.
600 grams is about 1 1/3 pound about 2 1/2 cups if its to thin just add a little more it should be like a light paste not really runny nor doughy! Lol i made alot of these! N dont use canola to fry em leaves a nasty after taste! Lol
Being American, I'm used to the measuring cup/spoon measurements. I'm going to see about converting the recipe so it's easier for me to follow though. They're so yummy looking, I have to try. :oP
Just watch a Nigerian video of how to make Puff Puff and you will see the original recipe this chef stole without giving credit to where he learnt it. Even the way he drops the puff puff in the oil is a Nigerian style.
Just watch a Nigerian video of how to make Puff Puff and you will see the original recipe this chef stole without giving credit to where he learnt it. Even the way he drops the puff puff in the oil is a Nigerian style.
Hello! I made this batter yesterday and used 10g of instant yeast. Am I supposed to let the yeast "feed" for about 5 minutes before adding to the milk/egg mixture? My dough wasn't as thick as yours. Donuts still good though.
Nice and easy to make, recipe works exactly as demo'd. Unfortunately they're a bit heavy and doughy to eat even when well risen and well cooked. I'll try leaving out some or all of the butter next attempt but I suspect a more flowable lighter batter is needed for the ultimate "UK Fairground doughnuts" which are the ultimate in lightness with a crispy skin. Still looking for the perfect recipe!
OK I'm going to give you my trick......Buy a store box cake !!!! Chocolat , vanilla or strawberry......your choice but they are ALL so good!!! Just put all the ingredients like the instructions but put just enough milk or water to make a thick batter....It tastes like dunking donuts , same ! If you want, Put in glaze butter or powdered sugar.....same has dunking donuts SAME 😊 But they are just good with nothing on it !!!!
Non way they better than loukoumades no way but looks amazing👍 And no when I think of donuts loukoumades don't come in my mind at all they are so different 🤷♂️
If I use the instant yeast packet, do I use the whole packet? and do I have to set it aside in the milk for 1/2 hour before mixing with the other ingredients?
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MISS THE OLD MASTERCHEF THEY WERE THE BEST
Absolutely bloody fantastic!! Took me a while to master the drop... first couple looked like fried turds, but finally got there. The yield was more than I expected so shared the love with our neighbours. We have fresh lavender growing so I used that crushed into the castor sugar.
Such a nice and friendly atmosphere they have.
I like the foking raw vibe more
Masterchef Australia back in 2009 was the first edition of masterchef worldwide. It is where it all began. Where as masterchef America looks like your in a prison.
Too soft in my opinion, it doesn't feel like a competition
440ml of milk (blood temp)
Butter 100g
Eggs 4
Yeast 20 g (fresh yeast)
Flour 600g
Sugar 75 g
Oil at 170 c
Cook for 3-4 mins
THANK you, i don't know Australian, and I was like what the heck did he say.? Now to transfer that into ENGRISH... like ounces and cups.
@@jeffb8685 Hahahaha
I try it ... but I made mine a little softer and it was so good my kids love it so much but I changed it up a little after finish frying it I added condensed milk and icing sugar and that give it such an amazing taste for the kids .
The perfect doughnut to make for our party...doughnut holes!! Kids loved piping the jam in the middle!, really made our teenage girls all-night b'day party memorable!!!! THX
Gary and George watching you guys on you tube made me buy all your cook books in a hurry you guys are Awesome watching you cook is so inspiring
I tried this recipe and loved it! The final product is so light and I love the cinnamon sugar coating. The best thing for me is that it doesn't take too much time - I mix my dough, and while it's proofing, I am getting everything ready for the fryer. Thanks for sharing Gary! 💕
+Poonam Santiago I agree, they were quick and fantastic..
Can I ask u how much did it make??
If I remember correctly I made about 20 medium sized balls.
+MrJem357 thank you💜
Just watch a Nigerian video of how to make Puff Puff and you will see the original recipe this chef stole without giving credit to where he learnt it. Even the way he drops the puff puff in the oil is a Nigerian style.
3-3/4 cups flour
15 ounces milk, minus one tblsp
1/2 cup of butter
3/4 cup sugar
Why does the USA refuse to adopt the metric system. It's so much easier.
No eggs?
@@alsinabutt1413 4 eggs
@@interdave999 The same reason the world didn't adopt Esperanto as a global one world language. We're on the top.
Thanks hun
Nearly 5 years on.. I just tried this recipe, first time ever to make donuts. I used approx one quarter of amounts to make just a few donuts. And WOW! Without a deep fryer or a cooking thermometer, they turned out excellent! Soft and light and yummy! Beginners luck? lol
Want to try this. Wish me luck.
Me too!!! I will maybe use half
@@bongga8 best of luck
I tried this and it’s beautiful.
440ml warm milk
100g Butter
75g sugar
4 eggs
10g dry yeast
600g flour
Thank you, was just wondering about the yeast part!
Thank you
Thx❤
gordon ramsay one is better
Wong Wavy bless your heart you kind human being! Thanks for that recipe!
We call those (lokmakazi) in our country.Its not really a donut,but its similar.It has a crispy(sometimes) outer layer.
SO GOOD!!!!!
many countries have their version of this dessert known by different names...I don't think it is right to accuse chefs of stealing recipes of other countries and making it their own...accept the fact that food is universal and we share similar tastes in many ways. Bottomline is donuts..however we may call it..is a fantastic dessert!
Its stealing if they claim it as their own creation and dont give credit where its due.
Unless he didn't use someone's recipe and created his own. Even though it may be very similar to a different one without really knowing.
Karmini Parsan
Here here
🍻
It’s called panikeke lapotopoto in Samoa, puff puff in Nigeria... and the list goes on😂
Same technique as the Arabic version of loukoumades but slightly different batter .. the ones we make are very crispy outside and almost hollow inside and we cover them in date syrup or honey
mademoiselle Arabica ITS MY FAV ARABIC DESSERT
mademoiselle Arabica
I just made these with 1/3 Cake flour 1/3 Wheat flour and 1/3 Almond flour and they turned out amazing.
I m a biggest fan of this show and I like Australia
Well that's what we call oliebollen here in holland we just don't put jam in them but currants and/or raisins ^_^
This is what we call in TONGA KEKE ISITE, I will MAKE this ,thanks
Tulaki Faleofa YAS
Thank you for my memorize of my mom's donut . Thank you
Here in Brazil this os called Bolinho de chuva, it's like Rainy Muffins to translate.
This is what you call panikeke in samoa, samoan pancake
Also keke isite in Tonga doko!
Yep, always a favorite in our house!
Puff puff in Nigeria
Ooooo except every panikeke recipe I have seen doesn’t use yeast and the donuts are dense (which I like). But these are so fluffy. Unlike any panikeke I have ever had/bought at a market.
mont000
Yeah slightly different.
We don’t use yeast or fill it with jam... if anything, pineapple pieces are added instead.
I’m keen to try this version out though.
We used to have this back in school, I believed they were the best type of "buns" out there.....I still believe so today!
I piped these into the oil.. They are easy and oh so delicious..
Essentially dressed up puff-puff, a roadside delicacy in Nigeria and many parts of Africa.
Luquiamat in the gulf, qiemati in East Africa, you need to have it with safaron sugar syrup...
We call that keke isite in the island of Tonga, a polynesian donut. But I know it came from Germany and England just like our topai which are dumplings.
Here in Morocco calls other thing... الشفنج
And it’s not expensive
Too yummy 😋
6:43 He knew he wasnt going to get a donut
Lol
Lmao xD
If you don't have a piping bag and don't want use your hands, a mini ice cream scoop works really well as I just made these and dear lord they were good even without the jam
정말 좋은 영상이네요 잘보고 갑니다 ^^
I fried it in a low flame and it was awesome. thanks
I bled out trying to make this recipe whilst trying to reach a good comparison of what blood temp was. F in chat for me please
Hey, this is "oliebollen" !!! An Old Dutch recipe. We always eat it at new years eve!
Yeah we do same here in Ghana...We got lots of names for it depending on your tribe..Apparently the Dutch left us this recipe as a colonisation gift...😁😁😁😉😉😉
Love love love this donuts😋😋😋
This is puff puff in Nigeria
flowers2127 yess
Arjun Sundaram nobody asked for your comment 🤷♀️
@@nztea3777 nobody asked for your comment too and you commented🤷🏽🤦🏽
Fast News and nobody asked for your comment too🙄, hey look, he deleted his comment🤗
@@nztea3777 and you who asked for your comment ? No one right? Good for him/her if he/she deleted the comment. I don't even care🤷🏽 at the end we don't need a permission to comment i hope you get it
It looks fantastic but I had to first convert the recipe. It looks like 440 ml milk = 14.88 ounces, 100g butter = 7 tablespoons, 75g sugar = 1/3 cup, 1/2 pack dry yeast stays the same, 4 eggs stays the same, and 600g flour = 4 1/2 cups flour. I hope I got the conversions right. 170 oil temperature = 338 degree
I decided to make these tonight and with the conversion, I thought they came out really well! I didnt realize just how much this recipe makes. Making the same size as Chef did in the video, I was able to get 10 dozen (120) little donut holes. One thing I will mention; the dough is EXTREMELY sticky! I couldnt roll it in my hands like Chef did because it was just everywhere so I got a piping bag, filled it and then made a hole big enough for it to come through. I then pushed the dough out and used scissors to cut the sticky goop into round balls directly into the hot oil. I didnt have any jam on hand so I didnt actually fill them with anything but I can tell that this is a great donut. Its really light and fluffy.
How many table spoon of dry yeast ? Because I bought a big pack of it.
thank you
I'me Eygpt شكرا انك كتبت المكونات
Nice sweet
@@jinamessii3 He said half as much dry. so 20g fresh brewers yeast or 10g dry active yeast.
Only recipe i have seen to make donuts this way
looks so yummy. lavender sugar! wow, what a great idea!!!
Would it be best to have the temperature of the milk slightly higher, since when the pot is removed the temperature will no longer increase? Then the added ingredients, butter, egg, etc., will changed the temperature of milk when they are added.
They look great and my yia yia wouldnt be worried at all if she ate one of these!!!!
Amazing video .this guy is soo great
thanks chef,lovely recipe,lovely tutorial,great.
I’m in love with the fact you’re using grams and celsius measurements, god bless you
Mind blowing and Amazing 😇😇👩🏻🍳👍👍👌
Gary u r a awesome chef.....👑👑👑👑👑
Great recipe! So fluffy.
@5:13, George spots a worker's fair wages and takes some for himself.
Edit this with "my salary" on the donuts and "government" on george
This is a traditional "Oliebol" an old Dutch recipe. Be careful not to under-cook it like he does in the video, when he pulls one apart you can clearly see that it is still wet in the middle.
might try this out soon
600 grams is about 1 1/3 pound about 2 1/2 cups if its to thin just add a little more it should be like a light paste not really runny nor doughy! Lol i made alot of these! N dont use canola to fry em leaves a nasty after taste! Lol
These look like a known Arabic dessert called Lgemat
Goerge portion is the cutest ...
Called Panikeke in Samoan
Going to make these tonight
Guys, the recipe is here.
tvnz.co.nz/masterchef-australia/ep-17-old-english-donuts-and-berry-popsicles-3691092
thanks for e link! ^.^
Thank you so much!!
Jaylee6625
thank you
Can you share in cup n spoon measurements
Being American, I'm used to the measuring cup/spoon measurements. I'm going to see about converting the recipe so it's easier for me to follow though. They're so yummy looking, I have to try. :oP
Just watch a Nigerian video of how to make Puff Puff and you will see the original recipe this chef stole without giving credit to where he learnt it. Even the way he drops the puff puff in the oil is a Nigerian style.
AJ McCane do you have eyes
. The only thing I am waiting for your video
absolutely divine
Waooo just amazing and quick
Good job you rock!!!
looks great will make tomorrow
Just watch a Nigerian video of how to make Puff Puff and you will see the original recipe this chef stole without giving credit to where he learnt it. Even the way he drops the puff puff in the oil is a Nigerian style.
I made these they are awesome!
Did you fry them on low heat, high or medium?
We in india call it as Mysore bonda , use it as a tiffin all the time... Very cheap and tasty with a chutney
This is not Mysore bonda.
Metric is so much easier than lbs and ounces (imperial). Basically a decimal system.
Hello! I made this batter yesterday and used 10g of instant yeast. Am I supposed to let the yeast "feed" for about 5 minutes before adding to the milk/egg mixture? My dough wasn't as thick as yours. Donuts still good though.
very nice chef thnx for sharing.
I love donuts
Thanks chef yummy recipe ke liye
its an african donut.. africans call it beignet/mikate/ puff puff
Yeah
They were sooooooo nice
This is like a free class for cooking
I’m greek and the second I hear loucoumathes I cried😭😭❤️
This is how we do this in the island of Samoa
We call it puff puff in Ghana and Nigeria
I miss these judges.
it was nice watching this videoooooo
Nice and easy to make, recipe works exactly as demo'd. Unfortunately they're a bit heavy and doughy to eat even when well risen and well cooked. I'll try leaving out some or all of the butter next attempt but I suspect a more flowable lighter batter is needed for the ultimate "UK Fairground doughnuts" which are the ultimate in lightness with a crispy skin. Still looking for the perfect recipe!
Aaaahhh... In Indonesia, we called it Donut Arab or Loukomades
I used a 7 Gram packet, so really whatever packet you have there.
And no as soon as you mix you can put them right in!
Food is for the World
What flavor of jam works well with Lavender? Lemon custard. How much Lavender to sugar ratio?
Look's so good..!! ;)
I AM GOING TO MAKE THESE.
OK I'm going to give you my trick......Buy a store box cake !!!! Chocolat , vanilla or strawberry......your choice but they are ALL so good!!! Just put all the ingredients like the instructions but put just enough milk or water to make a thick batter....It tastes like dunking donuts , same ! If you want, Put in glaze butter or powdered sugar.....same has dunking donuts SAME 😊 But they are just good with nothing on it !!!!
nice and i will try this
Recipe please in metrics measurements please. Tia
perfect . thank you so much.
Wow looks yummy sir
these are called sonhos and its portuguese recipe we roll in in cinnamon and sugar, no jam inside
Looks more like Oliebol. Which i think of it, is basically doughnuts.
We call it in Saudi Arabia, and most Arabic countries,
Judge bites in Arabic we say “ Loqmat ilqadhy”
Master chef these donuts are eaten with coffee or tea and how long you can store them?
These are like lokoumades! With lokoumades you would dip them in syrup!
i want to make one!
I have never met with such an interpretation of donutsI before.
I personally prefer the traditional donuts that can be eat in Poland .
you could just go to their website and search for masterclass recipes
Non way they better than loukoumades no way but looks amazing👍
And no when I think of donuts loukoumades don't come in my mind at all they are so different 🤷♂️
Looks delicious
In India it's called sweet bonda
If I use the instant yeast packet, do I use the whole packet? and do I have to set it aside in the milk for 1/2 hour before mixing with the other ingredients?
Depends on the weight, and yes you have to set it aside for an extra half an hour