Wow, this video is amazing! Your explanation is so clear and easy to follow-definitely one of the best recipes I’ve come across. Perfectly detailed and simple. Thank you for sharing such a great guide!
Thank you so much for your kind words! I’m so glad you found the recipe clear and easy to follow. Your support means a lot, and it motivates me to keep creating more and let me know how it turns out for you!”
Another method to try, thanks. I love that you have shown how to make doughnuts with varying ingredients with great results. I have tried your bread-plain flour and yoghurt combo as well as only plain flour and really love those. I will try this recipe next time. Thanks
Thank you so much for your kind words! I'm thrilled to hear you've tried and enjoyed my recipes with both the plain flour and yogurt combo, as well as plain flour alone. I can't wait for you to try this doughnut recipe-I'm sure you'll love it too! Feel free to share how it turns out or any tweaks you make.
If bread flour is not available in your area, you can use all-purpose flour instead. However, keep in mind that all-purpose flour has a lower protein content, so the dough might be a bit less stretchy. To balance this, you can knead the dough for a little longer to help develop gluten and adjust water . It will still work beautifully for donuts, so go ahead and give it a try!"
Any brand of bread flour is fine for making donuts.most bread flours already have enough protein (around 12-14%), which is essential for developing the gluten structure.The real secret lies in following the correct techniques: kneading the dough properly, proofing at the right temperature and time, and frying with care. Thanks
Very well explained... I too make donuts but couldn't achieve the white ring.. could you please tell me the difference between double proofing and one time proofing.. i proof it twice. First after kneading and then after shaping..
Double Proofing is the traditional method where the dough is proofed twice. While this method is great for bread, it can sometimes make the dough too airy for donuts, which affects the texture and the formation of the white ring. But, One-Time Proofing ,this method avoids over-proofing and creates the right amount of tension in the dough's surface. This tension helps the donuts maintain their shape during frying and ensures the middle doesn’t absorb too much oil, which helps create that clean white ring. pay close attention to proofing and frying conditions. This small adjustment can make a big difference! thanks
@@Theapron41 one more question.. I just saw one more video of yours.. which shows that you have double proofed the dough.. so now m confused which one to try..
@@SonamGarg1685 Both methods work great, but they cater to different needs. if you're aiming for the iconic white ring, single proofing is ideal because it ensures the dough has just the right structure to float beautifully in the oil. On the other hand, the double proofing method is the classic, older approach. It takes more time. if you are making round classic, then double proofing is a good choice.
@@Theapron41thanks.. I just made them with your recipe.. but mine proofed within half n hour.. it's very hot here.. so I fried them.. but they didn't float and I couldn't achieve the white ring..
Yes, you can absolutely knead the dough manually if you don’t have an electric mixer! Kneading by hand takes about 15-20 minutes, depending on your technique and strength. The dough is ready when it’s soft, smooth.
When the oil is not hot enough, the dough absorbs too much oil instead of forming a crispy, golden outer layer. The lack of bubbles is a sign that the temperature is too low. If you don’t have a thermometer, drop a small piece of dough into the oil. If it sinks and doesn’t bubble or takes too long to rise, the oil is too cold. If it browns too quickly, it’s too hot. So, don’t rush the process. Heat the oil on medium heat and maintain the temperature throughout frying.
type of flour specifically designed for baking bread, It has a higher protein content compared to all-purpose flour. If bread flour isn't available, you can substitute it with all-purpose flour.
follow the same quantity of yeast(6 gram) and flour(400 gram) if you are using instant dry yeast , or if you are using active dry yeast then use 4 gram of active dry yeast(need to active first) with same quantity(400 gram) of flour.
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Wow, this video is amazing! Your explanation is so clear and easy to follow-definitely one of the best recipes I’ve come across. Perfectly detailed and simple. Thank you for sharing such a great guide!
Thank you so much for your kind words! I’m so glad you found the recipe clear and easy to follow. Your support means a lot, and it motivates me to keep creating more and let me know how it turns out for you!”
You nailed it! The secret for high white ring was the donut mold! 😍😍 The result turned out beautiful! ❤
I'm so glad you loved the recipe! The donut mold really makes all the difference!
You are the best donuts baker I have ever seen
i order from TIMU. it's stainless steel cake rings set with pusher.
Another method to try, thanks. I love that you have shown how to make doughnuts with varying ingredients with great results. I have tried your bread-plain flour and yoghurt combo as well as only plain flour and really love those. I will try this recipe next time. Thanks
Thank you so much for your kind words! I'm thrilled to hear you've tried and enjoyed my recipes with both the plain flour and yogurt combo, as well as plain flour alone. I can't wait for you to try this doughnut recipe-I'm sure you'll love it too! Feel free to share how it turns out or any tweaks you make.
Precised explanation . Loved your video. One request can you please make video on eggless bombolini and donuts. Looking forward to it. ❤❤
Thank you very very much for your sharing. so great. Is wonderful the way you explain. May God bless you
❤it . Thanks again
I'm so glad you found the video helpful! You're very welcome!
Wow great recipe 👌 thank you for sharing
I'm glad you liked it!
Todas as receitas de vcs da super certo.
Very nice 👌 👍
Good teacher👍
Excellent dough nut’s recipe !But not sure would the results be the same if kneading the dough by hands as I don’t have electric mixture as shown.
Perfect, thank you for sharing 😊
I hope you enjoy making them!
Thank you❤ well explained 🎉I will try them.
I hope they turn out amazing! Let me know how it goes.
Awesome sir, one request is to substitute bread flour as we dont get it here. Could you please suggest
If bread flour is not available in your area, you can use all-purpose flour instead. However, keep in mind that all-purpose flour has a lower protein content, so the dough might be a bit less stretchy. To balance this, you can knead the dough for a little longer to help develop gluten and adjust water . It will still work beautifully for donuts, so go ahead and give it a try!"
i definitely will try this,perfect
Glad you like it!
Wooh iwant donas maker like you using tell please where can get
Great teaching 👍 👏 true recipe
I'm glad you found the recipe helpful!
I have
Hii perfect receipe❤ thankyou for this.. please tell me which brand bread flour is best
Any brand of bread flour is fine for making donuts.most bread flours already have enough protein (around 12-14%), which is essential for developing the gluten structure.The real secret lies in following the correct techniques: kneading the dough properly, proofing at the right temperature and time, and frying with care. Thanks
Wow useful
For developing gluten can v use gluten improver
A good quality bread flour will already have a sufficient amount of gluten. If you are using all purpose flour ,minimum amount can use…
Thank you
Very well explained... I too make donuts but couldn't achieve the white ring.. could you please tell me the difference between double proofing and one time proofing.. i proof it twice. First after kneading and then after shaping..
Double Proofing is the traditional method where the dough is proofed twice. While this method is great for bread, it can sometimes make the dough too airy for donuts, which affects the texture and the formation of the white ring. But, One-Time Proofing ,this method avoids over-proofing and creates the right amount of tension in the dough's surface. This tension helps the donuts maintain their shape during frying and ensures the middle doesn’t absorb too much oil, which helps create that clean white ring. pay close attention to proofing and frying conditions. This small adjustment can make a big difference! thanks
@Theapron41 thank you so much 😊 will definitely try and let you know..
@@Theapron41 one more question.. I just saw one more video of yours.. which shows that you have double proofed the dough.. so now m confused which one to try..
@@SonamGarg1685 Both methods work great, but they cater to different needs. if you're aiming for the iconic white ring, single proofing is ideal because it ensures the dough has just the right structure to float beautifully in the oil. On the other hand, the double proofing method is the classic, older approach. It takes more time. if you are making round classic, then double proofing is a good choice.
@@Theapron41thanks.. I just made them with your recipe.. but mine proofed within half n hour.. it's very hot here.. so I fried them.. but they didn't float and I couldn't achieve the white ring..
What if i don't have electric mixer, can i knead it manually, how long? Thank you, appreciate it much.
Yes, you can absolutely knead the dough manually if you don’t have an electric mixer! Kneading by hand takes about 15-20 minutes, depending on your technique and strength. The dough is ready when it’s soft, smooth.
Thanks and God bless
Thank you sar so match
Can we use oil in doughnut dough instead of butter or margarine ?? Pls reply me
Can you add the butter and the mixture altogether instead of adding it later?
You can, but adding butter later helps the dough develop gluten first, which gives donuts their structure and elasticity.
If I fry as you told like there are no bubbles in oil they became too oily
When the oil is not hot enough, the dough absorbs too much oil instead of forming a crispy, golden outer layer. The lack of bubbles is a sign that the temperature is too low.
If you don’t have a thermometer, drop a small piece of dough into the oil. If it sinks and doesn’t bubble or takes too long to rise, the oil is too cold. If it browns too quickly, it’s too hot.
So, don’t rush the process. Heat the oil on medium heat and maintain the temperature throughout frying.
What is bread flour? Can we use all purpose flour instead of bread flour?
type of flour specifically designed for baking bread, It has a higher protein content compared to all-purpose flour. If bread flour isn't available, you can substitute it with all-purpose flour.
If i have instant yeast then quantity in grams of yeast and flour?
follow the same quantity of yeast(6 gram) and flour(400 gram) if you are using instant dry yeast , or if you are using active dry yeast then use 4 gram of active dry yeast(need to active first) with same quantity(400 gram) of flour.
Trebate uvecati slova koja prikazuju vas recept👍Krofne su super👌🙋🇷🇸🌹
We don't get bread flour easily where i live. Can i use plain flour. Or if you know how to make bread flour at home , do share that recipe too
You can use plain flour also…all good
Wow
❤❤❤❤
Can you do eggless recipe pleaseeeeeeeeeee
Egg less donuts- ruclips.net/video/hp_WS3A7zhc/видео.htmlsi=mmiuLKc_7U93OeBc
How many donuts does this make
It’s depends on the size you shape them.
@ well you made them 30 g so how many would that make ?
Around 20
Can u tell replacement of egg pls?
Egg less donuts recipe- ruclips.net/video/hp_WS3A7zhc/видео.htmlsi=Wpy5y-epHYJ0ReRM
I will Tyr this recipe
Let me know how it turns out!
It was successful, made the way you guided, but there was no white ring instead there was a brown ring 😮
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