How to Make Yeasted Doughnuts with Raspberry Glaze | Let's Make Dessert
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- Опубликовано: 24 июл 2024
- Watch and learn, cook along, or gather inspiration for your next baking project - Let’s Make Dessert is the soothing, POV experience of an intermediate home baker using her favorite sweet ATK recipes. In this episode, Magda makes Yeasted Doughnuts with Raspberry Glaze.
Get the recipe for Yeasted Doughnuts with Raspberry Glaze: cooks.io/3kcGpf8
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This is honestly some of the best instructional cooking content I’ve seen, it’s actually so refreshing. Thank you, I hope the series continues.
I made this over the weekend and.while it does take time, it was actually pretty easy (if you have prior experience making bread). I made 12 doughnuts and used the leftover dough for small dinner rolls the following day (9 rolls around 42g each before baking at 350F for 15 mins). The doughnuts were light and fluffy and definitely better than store bought. The dinner rolls were very good, as you would expect from a brioche dough.
I really like Magda's voice and tempo. It was an excellent video! Can't wait to see her next one! And yes I'm going to try my hand at these. I've been wanting a donut recipe so this was perfect timing.
The quality of this production is really good! Love this newish series!
This voice over is pretty relaxing... Great video, thanks!
Best one yet! Great job Magda!
Thank you. They look delicious.
As usual, ATK delivers! These donuts look amazing and once I've lost more of my COVID weight, I'll attempt these. Thx.
I live in New England and can remember when Dunkin Donuts made the donuts fresh. Your video brought me back there.
They were a true treat. Now they are the same as I can buy in a gas station.
This recipe had me until they had to proof for an hour in the morning.
I will stick to making my fried dough. Start to finished eating in an hour. No prep time.
Could you share the recipe?
@@lee9604
2 cups AP flour
2 tsp. Baking powder
1/2 tsp salt
2 tbsp cold butter in cubes
1 cup luke warm sparkling water
(Can use regular water too)
Melted Butter for slathering on top
Powdered sugar
1. Start heating oil, about 1/2" deep minimum, up to 375°F
2. Mix dry ingredients
3. Work in cold butter with fingers
4. Stir in warm water and make a soft dough.
5. Cover and let rest for 15 minutes.
6. Divide dough into 6 equal portions.
7. Roll dough to be about 5" round and 3/8" thick
8. Let each dough cook for about 70 seconds until it fluffs up on the top and turns a light golden brown on the bottom.
9. Flip and cook for an additional 60 seconds.
10. Melt butter in microwave for about 30 seconds and paint onto top of fried dough. Sprinkle a generous amount of powdered sugar or cinnamon sugar on top.
I usually only make 2 at a time, the extra dough I leave in fridge and take out the night before I want to use it. I've never tried straight from fridge to oil, but I bet that would be fine too, just take the dough out of fridge while the oil heats up.
@@garrett6064 Thank you for sharing. I'm going to make these this weekend!
@@garrett6064 This is considered a cake donut, not a yeasted donut, right?
@@lee9604 I don't think they are similar to a cake donut. It doesn't produce a similar type of crumb. It is a closer structure to a donut, but longer gluten strands and not as soft. They are not as thick as a donut. The other name I've heard them called is "elephant ears" that is closer description of their shape. ...but I think this must taste better. 😀
(I have some ideas on things to try to make softer.
• increase baking powder to 1 tbsp.
• increase water slightly
• replace some of the flour with corn starch. I would start at 25% (1/2 cup)
• adding 1 or 2 egg yolks
• reduce mixing/kneeding.
• minimal mixing and allow to rest 10 minutes for water to slowly absorb into flour.
I will be experimenting with these different tricks to see what combinations works the best. But its still very good the way it is now, which is why I've been slow to experiment)
Great video, and those doughnuts are absolutely perfect!
“Theoretically I just woke up”, haha
Isn't Magda just awesome!? Love her commentary
@@alexanderivory-brown118 yup! Definitely want to give this recipe a try, it looks good!
Great Job! They look yummy 😋
My kid is allergic to eggs, so I used an egg substitute called Just Egg (1/4c per egg) and they still came out incredibly. Weird things happened like my dough was on the sticky side before the cold fermentation and it don’t rise a ton… probably b/c I’m a terrible bread baker. I plowed through and they were the tastiest donuts we’ve had in our lives. My kid is in bliss too. I’ll be revisiting this recipe many more times. 🎉
I just love this and though I do not like sprinkles, these are rainbow sprinkles so I love them! Thanks Magda!
Love the video! Looking for new doughnut recipes, this looks yummy!
What’s next???
Chopsticks for turning donuts. 👍👍
Shes great we need more from her :)
Outstanding👍🏻
We need more of this lady! She's so fun!
doughnut hole aka Tim Bits. Yum!
So pretty! Next you should do home made pretzels.
Any chance you could add a lesson on jelly filled? Paired with latkes, they're the traditional dessert for the holidays.
Thank you.
as far as the donuts are concerned just don't cut out the center hole. Fry as normal. Use a pastry bag for squeezing the jelly of your choice.
Thanks,@@robertknight4672! It's the filling where I always get into trouble. I never seem able to gauge - they're always sad or about to burst! Any pointers?
They actually addressed this in the issue of the magazine this recipe is from. They recommend cutting a pocket into the side with a paring knife, then stacking them hole side up into a baking pan. Then fill them with a piping bag until a small amount of filling comes out.
Thank you,@@AyeNeNAy !
I don't know about you, but when I wake up in the morning that's exactly what I want to do!
I like chef step method of melting the dry ingredients in low heat to mix them together then add the dry ingredients slowly into the mixture. Since yeasted doughnut is essentially an enriched dough fried, might as well make sure they are well mixed together.
Two 👍s Up! At last ATK gives us something new and fresh and not a retread form their PBS show! And two more 👍s WAY UP for for linking the recipe without having to subscribe and pay to get it! Maybe they are listening to the YT comments!
If you make these in the morning, will they be good in the evening?
Looks great! Love the voice over. What is the make and mode of the “hot plate”? Looks like a really nice one.
It's an induction cooktop so you'd need a pan that is magnetic (such as cast iron) for it to work (or at least the bottom of the pan). It looks like maybe a Duxtop or similar brand.
@@sandrah7512 Duxtop looked cheap - I think they were trying to copy the button layout of a good machine.
I made them yesterday and they were delicious, but I had to use peanut oil (not the best choice) and they ended up a little bit oily when I held them in my hands. Any suggestions?
yummmmmmmmmmm!
Can you guys do something on Juicers?
I need if we could add cinnamon and apple bits, maybe raisins to make apple fritters out of the left over?
That's a delicious idea
do you have a recipe for chocolate glaze?
How would the recipe change with regular yeast? Not the fast kind.
Active dry yeast can usually be substituted measure for measure but it should be bloomed in part of the liquid from the recipe. The liquid should be warm, about 105°F and contain something for the yeast to eat (milk or sugar).
Use old aluminum ice cube tray insert to keep holes in so can flip inside insert with chop stick 🙋♀️👍🏻☮️😎
I'm surprised you didn't punch out as many doughnut holes as you could before putting the dough back in the refrigerator.
I can see from the video that she’s using weight as measures for most of these ingredients but only giving us volume measurements it would be nice to get both
If you follow the link to the written recipe in the description it gives both volume and weight measurements plus additional interesting information not given in the video.
It's perfect glazed strawberry
This looks amazing but I don't understand how that can be Raspberry flavor when it isn't blue..
😂😂😂
Funny…..
blueberries are the blue kind, not raspberries
@@atrinka1 He was being sarcastic because of all the sweet treats and drinks that are called “blue raspberry”! (ATK’s Proof actually did a podcast about that.)
Very concise and easy to follow. I do miss the repartee and interaction of personalities.
Loved the Homer Simpson reference!
Do you have to make round doughnuts? Couldn't you just cut them in squares and have more doughnut goodness?
Probably but I assume without research that the hole helps to cook the donut evenly. More surface area to be fried, too haha.
Sure, some beignets are made from yeast doughs and they're cut in squares.
Square doughnuts sound awesome
Yes beignets from what I believe are somewhat smaller size donuts. Although jelly donuts don't have a hole cut in them either. Sounds like square donuts would be cool. You could make some pretty big ring donuts though... Not sure how big I would want to make a square one.
I've made these twice and been disappointed with the flavor which is fairly bland. The texture at least was great when they were fresh from the oil and rapidly went downhill as they cooled. After 30 minutes nobody even wanted to eat them.
This is a lot of work for diminishing returns, particularly where you can get the exact quantity you want in minutes at a store and the quality only goes up as well.
This is really a novelty recipe to do on a weekend, perhaps something to do with the kids. It's not a recipe you use to make yeast rings on a weekday or to make in advance to eat throughout the week.
These have a max 60 minute shelf life (depending on temperature and humidity) before they really cease to taste very good.
My mom used to fry the extra dough for us kids, we thought they looked like little animals.
I understand not re-rolling the dough or trying to cut more full size donuts, but I found it frustrating that she did not choose to cut some more donut holes out of the remainder before giving up and wrapping the leftovers.
Yes, I guess she never thought about it.
I would eat all of them in one day
Why is the addition of salt delayed? Would be nice to understand the theory. Thanks
🍩
Mouth water 💧 💦
Love the Homer Simpson reference!
Who is Homer Simpsons? What did she say?
I think I will gladly pay 12 bucks for my dozen fresh out of my local bakery oven
Binging with Magda?
I guess that you like raspberry.
moving the hot oily donuts over the phone like a mad women
😘🧑🍳🧑🍳😎
Why do they need to cool for twenty minutes? Why are people ok with cold donuts? I would say 5 minutes is enough.
Agreed. 10 minutes cooling, maximum. Who wants room temperature yeasted donuts when they could have warm ones that melt in your mouth?
With all that build up, please show us your enjoyment as you bite into it-since we cannot. Editing tip for next time.
I don’t know who thought the percussion background “music” was a good idea, but they were wrong. Massively annoying.
Sorry for being so critical, but, 3 days for donuts ? I guess that's why the donuts shops start at 2am every morning to make their donuts 🍩!
Great video! Good job
Will never ever make them. Krispy Kreme 8 min away.
Great video, but it’s so much easier to buy fresh donuts.
I was thinking of getting freshly fried glazed Dunkin donuts and submerge them on that raspberry glaze!
I was watching a bunch of SNL skits and clicked on this by mistake
Hate the annoying disco beat background 'music' why do you feel you need that
I guess I can't make these, since I don't have a stand mixer or a smart phone.
I get this is "America's Test Kitchen" but does anyone actually bake in imperial units, and why do you hate yourself if you do
I grew up using the "Imperial" measuring system because it was the standard used in the USA. It makes perfect sense to me, but the metric system doesn't make any sense to me, at all. If a recipe uses it, I have to "translate" it to be able to understand it. Trust me.... it's not fun to have to do all that.
@@Prepping-for-Heaven that's literally how the rest of the world feels with the imperial system
It’s called “America’s Test Kitchen,” so they do target an American audience. Not using US customary units would hurt their marketing. On the other hand, including metric units at least in the print recipe would really open up their reach without very much effort on their part. Look at Joy of Baking, based in Canada. She’s able to rattle off measurements in both systems and that’s great news for all!
Waaay too much work. No thanks, Krispy Kreme is fine. 2 days to make 12 donuts 🍩 😥😥🥱🥱🤣🤣
fire your sound guy.
What are you using ounces for? Try ingredients always weight in grams even King Arthur, a brand you're fond of took away the ounce option on their website recipes. I don't know who's giving you false information
@@sandrah7512 They're assuming that the majority of Americans that prefer to use weight use ounces. And when I told King Arthur that's some TV chef still weigh dry ingredients announces they were pretty insistent that grams is the current standard now and that no one uses ounces. Lost Americans with the RUclips cooking shows that measure ingredients by weight typically do it in grams.
I agree that weight measurements in grams is more practical. Digital scales nearly always come with a toggle to switch between ounces and grams so if a person has a scale they can just as easily weigh in grams as in ounces. However, the math when doubling or halving a recipe is significantly easier in grams.
Can you PLEASE start using real measurements? Why are americans stuck in the 18th century?
If you want to capture an American audience, you need to provide American units. It just isn’t something ATK has the power to change. It would be super though if their print recipes included metric units or the ability to switch back and forth between US customary and metric. It would attract a much larger audience I think.
Annoying website
OH GOD THE RAPID CUTS. Gives me a headache. You are not making a music video here.
The frosting is too sweet! If the frosting was not so sugary, the donuts would taste better!!
Please, more diversity in your chefs. Do you actually read our comments?
ATK
Hellofresh donuts
Not for me.. Diabetic😱
Enjoy watching 🤗
Salutations 💌
ATK needs to diversify, this is old, monocultural, boring, unhealthy food.