📖 Find the written recipe in the link below the video. 🥨 Become a channel member ⤵ ruclips.net/channel/UCzSKbqj9Z042HuJTQI9V8ugjoin 🌾 Support the channel on Ko-Fi ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/
For Doughnuts you want to add a ethanol alcochol (spirit 90%+) or a 10% vinegar. Not much the Doughnuts will suck a litle bit less oil. I think it evaporate during frying.
I made scald donuts last week to try it out, and they were the lightest and fluffiest I had made, and then you made them today, lol. I scald most everything, and I love the texture. I have some old recipes of my mother's that I got it from.
My favourite doughnuts are plain ring doughnuts. Mostly because of the memories they bring back - cold nights at High Edge Raceway, and getting hot doughnuts from the doughnut man, straight out of the fryer into the sugar and into a paper bag. Happy days.
Hello, I just found your website. Im addicted!! Im suppose to be folding and ironing my laundry, its taken me all day to it. Watch out family, friends and neighbors, Sara is going to be baking all weekend long😊😊😊😊❤❤
You are simply my favourite baker. Your bread recipes are my go to. Learned so much from you I use your burger bun recipe so often. And here we are, another great recipe, and as lecturer myself, I compliment you on your teaching skill. Thank you heaps Stefan. Definitely going to try these as I do all your other recipes.
Made the donuts today - my oven, in addition to the convection setting, also has an air fryer setting. As Charlie wanted to mimic “frying” the donuts in the oven by applying oil on the tray and brushing oil on the donut surface, I decided to use the air fryer option (at 345F, as I add +25F when using convection). I placed the baking tray on the middle shelf and moved my baking stone to the bottom shelf to allow the air to circulate around the baking pan. The baked donuts are taller, rounder and more uniform than the fried donuts. Just tried 1/2 of each of the baked and fried filled donuts - yowsa!! I love the tangy lemon curd, offset by the sweet glaze. The baked donuts have a firmer crust with a slight bite to it. The fried donuts are softer - both are very nice - might have to try 1/2 of each unfilled donut to decide which interior I prefer. Many thanks to Charlie for sharing this simple, fun and super fantastic donut recipe!! Photos have been posted #216
I contemplated buying some really expensive doughnuts ($60 for a dozen), then I remembered that I could cook, and I should just do it myself, lol. Perfect timing on this video (and like 4 others, it's crazy. I also wanted to make cinnamon rolls ❤)
I very much appreciate your straight forward direction and cadence with the recipe and visuals. Not having unnecessary fluff in recipes is very refreshing. Thank you kind sir. Subbed and liked.
Dearest Charlie. I am looking forward to making this doughnut recipe up. Your Kaiser Roll recipe is on it's final proof before baking right now. I use that recipe for my Shokupan / Pain du mie. I have not purchased a single piece of bread since I found you on youtube. You are a star ! Thank you and all the best from Adelaide South Australia.
It's not even close to a meal time where I'm at and you're already making me hungry. Good job! These doughnuts look great, and I'm glad you included the baked version alongside the fried one. Do you think whole wheat flour could work for doughnuts?
I absolutely love your videos. What you don't know about breadmaking and dough just isn't worth talking about. Thank you so much for your videos I love baking bread products and your videos and advice is 100% the best. I am having to learn a new way of making bread now as my hubby has to cut down on carbs, i have tried some keto bread recipes but they taste eggy and he hates it. Do have any advice about low carb bread please
Cheers! We still have a lot to learn though 😁 And low carb bread is definitely something I have not learned about yet. But I will definitely get to it...someday!
I love doughnuts but “deep frying” held me back from making them more often. Now with your recipe, I think I can make it more often! 😄 Also, I’m excited to try the scalding technique ❤ Thank you for the recipe, tips and tricks!
When my day sucks.. I tune in.. and your Scalding method IS the method. My baking game is so on point now.. it blew up my breville oven, the menu says 1962 hours. Pretty much all due to your excellent tricks, and tweaks to my baking skills. My neighbors and friends also love the changes. :) I share. I'd get fat otherwise! I like your videos and appreciate your delivery! Sadly the local grocery has not been able to keep corn starch instock for weeks! Your Dulche Deleche donuts were a certain hit!
That is awesome! Baked goods are definitely made for sharing (once in a while anyway 😅)! These bad boys would go down well with dulce de leche inside them too.
@@ChainBakeroh yes I froze the dulche de leche and don't feel bad about eating them all to myself. Haha😅 Just made a scald oatmeal and flour together in a pan.. making a white oat buttermilk butter top it smells really good in my kitchen right now😊 This is a new combination of things for me and I hope it comes out but I have confidence. I love your approach and your personality! I find myself shooting from the hip but I need to get a scale. And some parchment. I use a Crisco lining with white corn meal to prevent sticking. I also like to dust the top of my loaves as they rise! Prevents sticking to the Saran wrap and adds nice texture. I am curious if you use precooked yam or sweet potato in any breads as a non wheat additive?
Oh, sorry for being late - I was distracted with "work". These look FANTASTIC!!! I will start on these this weekend. Thanks again for sharing this recipe - 167K - whoo hoo.....200K here we come! 👍👍
Charlie, these doughnuts look so yummy!! AND..... you make it look so easy! Your doughnuts look perfect in shape and coloring as well. I definitely want to try them soon - maybe with raspberry filling, which is probably my favorite. Do you have a suggestion for incorporating cinnamon into the recipe? I love glazed cinnamon twist donuts. I have small deep fat fryer and bought the safflower oil, as you suggested. It would seem I have no reason not to give them a try. Thank you for sharing! Today I am baking hamburger buns using the milk bread recipe with the tangzhong method. We have a large gathering and I made five batches of dough in a huge bowl in one of the refrigerators. I hope to make at least two dozen buns. Wish me luck.....please!!
You could mix some cinnamon into the icing or the filling. You can also add it to the dough but keep in mind that cinnamon can slow down fermentation! Good luck with the rolls ;D
Another Great Video. I love your stuff... You're one of the few people I am subscribed to. Would you ever tackle a Video on "MelonPan" it's a Japanese Soft Sweet Bread that has a thin layer of Sugar Cookie on the Outside. I've attempted it a few times and can't quite get it right, and would love to see and English Language Video that goes through the ins and outs as well as you do.
Uhhh....WOW! Almost everything youve shown on here has been lip smacking delicious looking. So it feels pretty intense when I say THIS IS EPIC! if I could pick one of your baked creations to try...this would be on the short-list😊
i bet you could make some beautiful maritozzi, adding a tangzong in the buns would take it to the top, they’re very easy compared to some of the things i’ve seen you bake
The best fat to fry the doughnuts is clean (raffined?) pigs lard. It gives a superior tender "crust". The kitchen will smell like roast pork during frying, but no worry, the doughnuts will not taste like pork ;-)
Something that I have some issue with when frying doughnuts is that after I flip them with the sticks they are unbalanced and flip over to the starting side by themselves, so I have to keep them in place with the chopsticks, which prevents me from frying many doughnuts at once. Do you have any hint to prevent this from happening? Thanks!
This happens to me also. Not sure why though. It could be when they are under proofed and puff up unevenly creating an air bubble inside that causes the imbalance. Try proofing for longer.
One tip I've seen is to roll the dough balls out into disks with a rolling pin before the final proof. The definite sides help, 1. prevent them from rolling around in the oil and making it easier to flip the dougnut and 2. prevent the center from being undercooked
Bravo 👏🏼 I cannot wait to make that lemon filling. Seems amazing. And I had just one question, can I use this recipe to make something like that cheeseburger in dough ball?
@@ChainBaker Yes!!!!!! Like those beautiful "bolas de fraile". Just a correction: "Dulce de leche" doesn't mean "sweetness of milk" (which would be "dulzura de la leche" 😛). "Dulce" means "sweet", but at least in the Argentinean version of Spanish we also used the word for sweet spreads: "raspberry jam" is "mermelada de frambuesa", but we also call it "dulce de frambuesa". "Marmalade" would be "dulce (o mermelada) de naranja", and so on. I guess that you can say that dulce de leche is kind of a caramel, if you want.
Have you ever made a peanutbutter dark chocolate ganache to frost the tops of the ring donuts with? It's really something, and it's crazy easy to do at home in no time at all with just a microwave, a bowl and a spoon or fork.
Do you prefer the scalding method or to use yudane to make these fried buns last longer? I'm from Brazil, I sell "sonhos" (donuts here are called that, it means "dreams", cute, huh?) I'm trying new recipes to see if they stay fresh for longer, LOVED your channel!! ❤👏🏻
just saw another video from you and I think I've learned that scalding and yudane are the same thing (only one is from europe and the other one from Japan), right? sorry for my ignorance, still learning 😅 you are an amazing teacher! thank u🙌🏻
I like concord grape filling or cream... if you know the brand Welchs that makes grape jelly for a while many years ago they made frozen donuts with their grape jelly for people to bake at home or complete baking .. they were delicious.. one of the best i ever had.. but they stopped making them.
Looks good, but I prefer a technique when you fill the donut before final proof an fry or bake with it. But I am not sure if lemon cart filling would work, I rather use fruit based ones.
Hi I've just stumbled on to your channel and I've noticed you can do a lot of bread recipes. Can you PLEASE master a gluten free 🥯 bagels. They are so expensive where I live but my daughter loves them. I've seen other channels try but they never work out. Thanks 😊
When I was a child doughnuts were never glazed, instead whether home made or from the bakery they were rolled in caster sugar as soon as they came out of the oil. Somehow fifty years later glazed or iced doughnuts are still not quite the "right" thing. 😀
could you help make a video about bread with pre-filled jam? i tried it but it's so hard to fill it and shape it. i wanted to make those bread that bakes into a sheet pan and arranged in a 5X5. but i can't properly close it so the jam will just go everywhere.
The fried donuts might be less dried from the cooking process and so more tender? Perhaps misting the oven baked ones with water as they go into the oven or creating a burst of steam in the oven at the beginning of the bake.
Btw I saw you had browning issues with your loaf pans. Try using a black loaf pan or just paint your pan with some heat safe and food safe paint. It will brown them more. Maybe it could be a Video by itself.
It is always strange how home recipes for doughnuts are solid dough but the ones at the shops are a gloopy mixture that is 💩deposited into the hot oil. I have always wanted to make fresh cinnamon doughnuts at home.
📖 Find the written recipe in the link below the video.
🥨 Become a channel member ⤵
ruclips.net/channel/UCzSKbqj9Z042HuJTQI9V8ugjoin
🌾 Support the channel on Ko-Fi ⤵
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🍞 Share your bread pictures here ⤵
www.flickr.com/groups/chainbaker/
For Doughnuts you want to add a ethanol alcochol (spirit 90%+) or a 10% vinegar. Not much the Doughnuts will suck a litle bit less oil. I think it evaporate during frying.
I made scald donuts last week to try it out, and they were the lightest and fluffiest I had made, and then you made them today, lol. I scald most everything, and I love the texture. I have some old recipes of my mother's that I got it from.
tips from our Polish grandmas - when mixing the dough add 2-3 tbsp of pure alcohol per 1kg to prevent doughnuts from excessive oil intake :)
You are seriously such an expert in bread making science!! And sharing all this information for free 🙏🙏
You know as much as I do 😄
@@ChainBaker I hope you're writing a book while making these videos.
This channel is my book 😁
@@ChainBaker I can't give a youtube link as a $30-$60 Christmas present. Just saying 😉. Print-on-demand self-publishing has never been easier.
I've been thinking about it. But there is still more to learn before I can do it properly :)
My favourite doughnuts are plain ring doughnuts. Mostly because of the memories they bring back - cold nights at High Edge Raceway, and getting hot doughnuts from the doughnut man, straight out of the fryer into the sugar and into a paper bag. Happy days.
Hello, I just found your website. Im addicted!! Im suppose to be folding and ironing my laundry, its taken me all day to it. Watch out family, friends and neighbors, Sara is going to be baking all weekend long😊😊😊😊❤❤
Welcome aboard 😁
You are simply my favourite baker. Your bread recipes are my go to. Learned so much from you I use your burger bun recipe so often. And here we are, another great recipe, and as lecturer myself, I compliment you on your teaching skill. Thank you heaps Stefan. Definitely going to try these as I do all your other recipes.
Thank you so much, Stefan! 😎
Made the donuts today - my oven, in addition to the convection setting, also has an air fryer setting. As Charlie wanted to mimic “frying” the donuts in the oven by applying oil on the tray and brushing oil on the donut surface, I decided to use the air fryer option (at 345F, as I add +25F when using convection).
I placed the baking tray on the middle shelf and moved my baking stone to the bottom shelf to allow the air to circulate around the baking pan. The baked donuts are taller, rounder and more uniform than the fried donuts.
Just tried 1/2 of each of the baked and fried filled donuts - yowsa!! I love the tangy lemon curd, offset by the sweet glaze. The baked donuts have a firmer crust with a slight bite to it. The fried donuts are softer - both are very nice - might have to try 1/2 of each unfilled donut to decide which interior I prefer.
Many thanks to Charlie for sharing this simple, fun and super fantastic donut recipe!! Photos have been posted #216
I contemplated buying some really expensive doughnuts ($60 for a dozen), then I remembered that I could cook, and I should just do it myself, lol. Perfect timing on this video (and like 4 others, it's crazy. I also wanted to make cinnamon rolls ❤)
No need to buy baked goods no more 😅
I very much appreciate your straight forward direction and cadence with the recipe and visuals.
Not having unnecessary fluff in recipes is very refreshing. Thank you kind sir. Subbed and liked.
I love the lemon curd for sure.... or even Bavarian cream... but will occasionally go with a cherry 🍒 or even hazelnut cream
Reading this is torture!
Ooooh hazelnut! I like that idea 😋
Thank you very much Charlie for that RUclips video scalding doughnut dough, answered all my questions. Thank you
Dearest Charlie. I am looking forward to making this doughnut recipe up. Your Kaiser Roll recipe is on it's final proof before baking right now. I use that recipe for my Shokupan / Pain du mie. I have not purchased a single piece of bread since I found you on youtube. You are a star ! Thank you and all the best from Adelaide South Australia.
That is great to hear! On to many more homemade bakes ;)
It's not even close to a meal time where I'm at and you're already making me hungry. Good job!
These doughnuts look great, and I'm glad you included the baked version alongside the fried one. Do you think whole wheat flour could work for doughnuts?
It could do. Perhaps skip the sugar and fill them with a cream cheese/salmon mix :)
hey mr chain baker thank you for all the videos!!!
I absolutely love your videos. What you don't know about breadmaking and dough just isn't worth talking about. Thank you so much for your videos
I love baking bread products and your videos and advice is 100% the best.
I am having to learn a new way of making bread now as my hubby has to cut down on carbs, i have tried some keto bread recipes but they taste eggy and he hates it.
Do have any advice about low carb bread please
Cheers! We still have a lot to learn though 😁
And low carb bread is definitely something I have not learned about yet. But I will definitely get to it...someday!
I love doughnuts but “deep frying” held me back from making them more often. Now with your recipe, I think I can make it more often! 😄 Also, I’m excited to try the scalding technique ❤ Thank you for the recipe, tips and tricks!
Mmmmmmm doughnuts! I have been so hungry for them, and these look so good.
When my day sucks.. I tune in.. and your Scalding method IS the method. My baking game is so on point now.. it blew up my breville oven, the menu says 1962 hours. Pretty much all due to your excellent tricks, and tweaks to my baking skills. My neighbors and friends also love the changes. :) I share. I'd get fat otherwise!
I like your videos and appreciate your delivery! Sadly the local grocery has not been able to keep corn starch instock for weeks! Your Dulche Deleche donuts were a certain hit!
That is awesome! Baked goods are definitely made for sharing (once in a while anyway 😅)!
These bad boys would go down well with dulce de leche inside them too.
@@ChainBakeroh yes I froze the dulche de leche and don't feel bad about eating them all to myself.
Haha😅
Just made a scald oatmeal and flour together in a pan.. making a white oat buttermilk butter top it smells really good in my kitchen right now😊
This is a new combination of things for me and I hope it comes out but I have confidence.
I love your approach and your personality!
I find myself shooting from the hip but I need to get a scale. And some parchment. I use a Crisco lining with white corn meal to prevent sticking. I also like to dust the top of my loaves as they rise! Prevents sticking to the Saran wrap and adds nice texture.
I am curious if you use precooked yam or sweet potato in any breads as a non wheat additive?
Oh, sorry for being late - I was distracted with "work". These look FANTASTIC!!! I will start on these this weekend.
Thanks again for sharing this recipe - 167K - whoo hoo.....200K here we come! 👍👍
I hope the event went well and you had a great time ;) Can't wait to see your fried or baked or both doughnuts 😄
@@ChainBaker thank you, it’s been a busy week - I plan to try both methods, but I think I will enjoy the “fried” donuts better. 😉
Hi Charlie! Hoping things going well by you. I’m busy with things but really looking forward to making this. God Bless!
Hey Bonnie! All good over here. I hope you're doing well too ;) Let me know how it goes!
Fried donuts
100% yummmmm
Came here from your Vietnamese baguette video! Officially a subscriber. Thank you!
Cheers! ✌️😎
Charlie, these doughnuts look so yummy!! AND..... you make it look so easy! Your doughnuts look perfect in shape and coloring as well. I definitely want to try them soon - maybe with raspberry filling, which is probably my favorite. Do you have a suggestion for incorporating cinnamon into the recipe? I love glazed cinnamon twist donuts. I have small deep fat fryer and bought the safflower oil, as you suggested. It would seem I have no reason not to give them a try. Thank you for sharing!
Today I am baking hamburger buns using the milk bread recipe with the tangzhong method. We have a large gathering and I made five batches of dough in a huge bowl in one of the refrigerators. I hope to make at least two dozen buns. Wish me luck.....please!!
You could mix some cinnamon into the icing or the filling. You can also add it to the dough but keep in mind that cinnamon can slow down fermentation!
Good luck with the rolls ;D
Another Great Video. I love your stuff... You're one of the few people I am subscribed to. Would you ever tackle a Video on "MelonPan" it's a Japanese Soft Sweet Bread that has a thin layer of Sugar Cookie on the Outside. I've attempted it a few times and can't quite get it right, and would love to see and English Language Video that goes through the ins and outs as well as you do.
Cheers! :) Here's something quite similar - ruclips.net/video/XOgP82Jc1p8/видео.html I may give the Japanese version a go sometime!
I always appreciate it when someone calls a doughnut a doughnut
Language evolves, nothing wrong with donut
@@adamhiggins2160 i am not talking about the word i am talking about the ring
Joke: fail. Fist fight at message board tonight!
Uhhh....WOW! Almost everything youve shown on here has been lip smacking delicious looking. So it feels pretty intense when I say THIS IS EPIC! if I could pick one of your baked creations to try...this would be on the short-list😊
❤❤❤❤❤love this...❤❤❤❤❤❤
My hero!
i bet you could make some beautiful maritozzi, adding a tangzong in the buns would take it to the top, they’re very easy compared to some of the things i’ve seen you bake
Looks amazing man great work!
Wow thanks these look great
The best fat to fry the doughnuts is clean (raffined?) pigs lard. It gives a superior tender "crust". The kitchen will smell like roast pork during frying, but no worry, the doughnuts will not taste like pork ;-)
Something that I have some issue with when frying doughnuts is that after I flip them with the sticks they are unbalanced and flip over to the starting side by themselves, so I have to keep them in place with the chopsticks, which prevents me from frying many doughnuts at once.
Do you have any hint to prevent this from happening? Thanks!
This happens to me also. Not sure why though. It could be when they are under proofed and puff up unevenly creating an air bubble inside that causes the imbalance. Try proofing for longer.
One tip I've seen is to roll the dough balls out into disks with a rolling pin before the final proof.
The definite sides help, 1. prevent them from rolling around in the oil and making it easier to flip the dougnut and 2. prevent the center from being undercooked
@@Godofwar1112Maybe that's why regular doughnuts have a hole in the middle 🤔
Bravo 👏🏼 I cannot wait to make that lemon filling. Seems amazing. And I had just one question, can I use this recipe to make something like that cheeseburger in dough ball?
This should answer your question - ruclips.net/video/9oByExaiyJ4/видео.html 😁
Mmmhhhhh, plenty of dulce de leche inside, and then they'll be just perfect!!! 😛
Thank you for the recipe!
Like these ones ruclips.net/video/mAbhiBnr804/видео.html 😉
@@ChainBaker Yes!!!!!! Like those beautiful "bolas de fraile".
Just a correction: "Dulce de leche" doesn't mean "sweetness of milk" (which would be "dulzura de la leche" 😛). "Dulce" means "sweet", but at least in the Argentinean version of Spanish we also used the word for sweet spreads: "raspberry jam" is "mermelada de frambuesa", but we also call it "dulce de frambuesa". "Marmalade" would be "dulce (o mermelada) de naranja", and so on. I guess that you can say that dulce de leche is kind of a caramel, if you want.
Have you ever made a peanutbutter dark chocolate ganache to frost the tops of the ring donuts with? It's really something, and it's crazy easy to do at home in no time at all with just a microwave, a bowl and a spoon or fork.
No, but it sounds pretty good! 🤤
@@ChainBaker I promise it is! But maybe not as good as subbing the PB for ground up freezedried strawberries.
Do you prefer the scalding method or to use yudane to make these fried buns last longer? I'm from Brazil, I sell "sonhos" (donuts here are called that, it means "dreams", cute, huh?) I'm trying new recipes to see if they stay fresh for longer, LOVED your channel!! ❤👏🏻
just saw another video from you and I think I've learned that scalding and yudane are the same thing (only one is from europe and the other one from Japan), right? sorry for my ignorance, still learning 😅 you are an amazing teacher! thank u🙌🏻
Tagnzhong bread can be made with a higher hydration. But I prefer yudane because it's easier 😄
beautiful
thanks
Is there a chain baker bakery around? I would definitely fly over to visit!
Perhaps someday. Right now I'm only baking in my kitchen at home 😄
Raspberry jam hands down!
I like concord grape filling or cream... if you know the brand Welchs that makes grape jelly for a while many years ago they made frozen donuts with their grape jelly for people to bake at home or complete baking .. they were delicious.. one of the best i ever had.. but they stopped making them.
Das ist phantastik!
Looks good, but I prefer a technique when you fill the donut before final proof an fry or bake with it. But I am not sure if lemon cart filling would work, I rather use fruit based ones.
I've never tried that, but it sounds interesting. Although I do think it's more convenient to fill them after frying.
I would fill theses donuts with cheese and piece of bacon mmmmmm 😍🍩🥓🧀
So tempting!!!!!##
could you please make a video on Szarlotka i would be so very grateful if you did 🥰
There will be something similar coming soon 😁
Do you think scalding would work with pizza dough? I think I'm gonna try it tonight.
It works with any dough. As long as you desire the result it achieves ✌️😎
Hi Charlie is it possible to make the donuts and prove them overnight
Yes. Use my cold proofing guide from the Principles playlist.
How would you make a chocolate filling for these?
You can use the chocolate creme recipe from this video ruclips.net/video/q5LBVc29W7s/видео.htmlsi=iLT5PXvgqVgHl-7D
Drool!🤤
Gonna make half with lemon curd and the other half with wild rosehip marmalade 😎
Hi I've just stumbled on to your channel and I've noticed you can do a lot of bread recipes. Can you PLEASE master a gluten free 🥯 bagels. They are so expensive where I live but my daughter loves them. I've seen other channels try but they never work out. Thanks 😊
I have no gluten free baking experience as of yet 😅 but perhaps someday.
When I was a child doughnuts were never glazed, instead whether home made or from the bakery they were rolled in caster sugar as soon as they came out of the oil. Somehow fifty years later glazed or iced doughnuts are still not quite the "right" thing. 😀
I think I prefer the sugar coated ones too 😎
Will they work if I close jam inside dough before frying? Also it's still not Chimney Cake recipe I'm waiting for ;)
I've never tried it. And I think it would still work better when filling them after frying. Btw this dough would make great chimney cake 😂
could you help make a video about bread with pre-filled jam? i tried it but it's so hard to fill it and shape it. i wanted to make those bread that bakes into a sheet pan and arranged in a 5X5. but i can't properly close it so the jam will just go everywhere.
You'll find a good filling method in this video - ruclips.net/video/TtjQws1Ar5c/видео.html
Yeah, I would definitely buy like 3 cook books...
The fried donuts might be less dried from the cooking process and so more tender? Perhaps misting the oven baked ones with water as they go into the oven or creating a burst of steam in the oven at the beginning of the bake.
That would help a bit but they would still not be even close to as soft as the fried ones 😁
Btw I saw you had browning issues with your loaf pans. Try using a black loaf pan or just paint your pan with some heat safe and food safe paint. It will brown them more. Maybe it could be a Video by itself.
" - Mmm... doughnuts... " - from the classical philosopher Homer ... (Simpson)
😁
I see we're done with the health-conscious whole grain phase and are entering the buttery indulgence phase.
It'll be back 😁
I thought you were going to show us the recipe for the lemon curd...?? did I miss it?
That's the firs thing I made in the video
looks like a berliner
Finde ich auch. 😊❤👍
It is always strange how home recipes for doughnuts are solid dough but the ones at the shops are a gloopy mixture that is 💩deposited into the hot oil. I have always wanted to make fresh cinnamon doughnuts at home.
🫶🏼 🍩
Someone has been going to Taco Bell lately.
No idea what that means. But I've never been there 😂
Joke: fail. Try again: "Someone has been going to Donuts Bell lately."