I could watch hours of Mandy cooking in that awesome rustic kitchen. The clock I spotted on the counter and thought it's going to go full on Beauty and the beast pop out lil' hands and legs and start singing. The copper tea kettle the ode to my mom curtains in front of the washer and dryer. THIS is a kind of fulfillment and richness that comes from adaptation and creativity that is not celebrated enough these days. THIS was mom and me in the cough*long-ago having fun working in the kitchen after spending the morning on PBS with current early days Julia. I Live! Thank you for sharing the vid and the recipe below. ☺
Absolutely agree with investing in real honey! It is so different to what you get at the supermarket! I live in New Zealand and we are known for our amazing honey! Super floral honey!
I made this recipe 2 days ago. Just the donuts. Not the glaze and the spice. I swapped it with salted caramel glaze. Hands down, one of the best donut texture I've ever made. I made double recipes, entirely by hands. I swapped 2 whole eggs+2 egg yolks with 3 whole eggs, other than that, I follow the recipe. Since I don't have spiral attachment for my mixer. The roux part is annoying, but it's sticky rice flour, what do you expect. I found it's easier to mix the roux (once it's cooled) and the eggs first, with the help of rubber spatula and fork. Then gradually mix the dry ingredients. At first it seems the liquid isn't enough, but trust me, it's enough. The dough is a bit sticky, but not that annoying. The recipe is a bit bland for me, I love my donuts to be a bit more sweet. But since this donuts is quite plain -in terms of flavour-, it's easier to use this recipe for more savory topping or filling. Really love this recipe. I'll make this tomorrow for my friends and neighbours. Definitely brag-worthy.
dude ALL recipes say they have better donuts that the storebought and I have tried soo many but I am always disappointed. They good, but never have the chewy airy texture of the store bought ones, which I love. So sometime ago I thought why not developping my own recipe with bread flour AND glutinous rice flour to see if I can get that effect (also thought abput adding the tangzhon method, or however it is spelled) and now I find this and it looks so noce and chewy omg. I'm making the donuts this weekend so fingers crossed. So happy to see that someone else of this.
I just made the salted honey glaze, and used it as a glaze on top of vanilla cupcakes, and it was just divine!!! I'm now wondering how do we store it though?? Will keeping it in the fridge work? Is there a possibility that reheating might cook the honey further?
@@suziedepingu depends on your experience of course, I would say most of them are definitely not for beginners, as her blog in general. But remember that cookbooks are not useful only for following exactly recipes
2:25 “So, now, I’m going to add all the dry ingredients ok, so flour, east, sugar and salt”...you are so cute with your “east”. 😍 Omg, hear that crunch 17:16. 🍩 Nice one Mandy!
Loved this recipe and video! Wondering if there is a way to make this without dairy? Or possibly vegan? Or would the plant based fats not rise in the same way?
I would suggest the smith and deli vegan doughnut recipe as a guide for ingredient replacement / recipe base! it works fabulous (made them last night!) but the "no egg" replacement might be country specific
Agreed. As a person living with D-II I so miss donuts and will give in if one looks too tempting. I've looked over most of the Keto friendly ones but they are more cake, not light and airy! This looks so good. I'd probably cut back on the salt as I'm sensitive to sodium but cardamom? Cinnamon? YES PLEASE!
I am trying to find a dough recipe I can use to bake vegan cinnamon buns and this the exactly the texture I want! Soft, airy and chewy. Can I substitute the egg for another plant-based option? I assume the egg gives moisture, rise and richness of flavour to the dough. Any suggestions would be appreciated.
Hi, I’m not vegan but bake allergy friendly. A good substitute for I’ve found it to mix a ‘fake egg’ 10g tapioca starch 25g water and 30g oil, any neutral oil should work but I usually just use olive oil. I find this works best if you whisk the fake egg together right before adding it to the recipe, it won’t really emulsify but it helps with getting all three parts evenly distributed
@XYZ glutinous rice is very elastic so I believe the recipe would still work with some adaptation which is why I am asking the recipe developer not randos online with opinions.
@@elmoolover123 Honey in small quantities , im talking less than a tsp is actually beneficial to dogs unless they are diabetic or have a compromised immune system, it soothes kennel cough, helps with certain allergies unless if course the dog is allergic to bees, soothes gastrointestinal problems etc.. I think most doggy owners will definitely give their pets the odd cookie or human treat but if you don't thats fine , why keep him up on the seat next to the oh so tempting treat! He or she looked absolutely lovely, I always notice the pet's on videos since I have 10 rescue dogs.. They all love cake though they only get a slice about once a month..
I read the title and my jaw dropped and I started drooling lol
Literally, my same reaction! 😂
gross
Haha 6:36 gosh love me some Mandy Lee! She knows her thing and explains it to you going straight to the point.
I could watch hours of Mandy cooking in that awesome rustic kitchen. The clock I spotted on the counter and thought it's going to go full on Beauty and the beast pop out lil' hands and legs and start singing. The copper tea kettle the ode to my mom curtains in front of the washer and dryer. THIS is a kind of fulfillment and richness that comes from adaptation and creativity that is not celebrated enough these days. THIS was mom and me in the cough*long-ago having fun working in the kitchen after spending the morning on PBS with current early days Julia. I Live! Thank you for sharing the vid and the recipe below. ☺
@@SandraNLN That's nice dear...
Orange Blossom honey is amazing. Very floral. Growing up in South Florida that honey that was most plentiful in stores.
I really enjoy her personality, her recipes and her videos! Good job food52 for bringing her on board !
Absolutely agree with investing in real honey! It is so different to what you get at the supermarket! I live in New Zealand and we are known for our amazing honey! Super floral honey!
All honey turns into "syrup" when heated above 40 degrees Celsius, no matter how good it was.
But I still love all your recipes
I made this recipe 2 days ago. Just the donuts. Not the glaze and the spice. I swapped it with salted caramel glaze. Hands down, one of the best donut texture I've ever made.
I made double recipes, entirely by hands. I swapped 2 whole eggs+2 egg yolks with 3 whole eggs, other than that, I follow the recipe. Since I don't have spiral attachment for my mixer. The roux part is annoying, but it's sticky rice flour, what do you expect.
I found it's easier to mix the roux (once it's cooled) and the eggs first, with the help of rubber spatula and fork. Then gradually mix the dry ingredients. At first it seems the liquid isn't enough, but trust me, it's enough. The dough is a bit sticky, but not that annoying. The recipe is a bit bland for me, I love my donuts to be a bit more sweet. But since this donuts is quite plain -in terms of flavour-, it's easier to use this recipe for more savory topping or filling.
Really love this recipe. I'll make this tomorrow for my friends and neighbours. Definitely brag-worthy.
Yudane! I’m so glad you used the correct Japanese word for this technique! I will definitely try this technique!
dude ALL recipes say they have better donuts that the storebought and I have tried soo many but I am always disappointed. They good, but never have the chewy airy texture of the store bought ones, which I love. So sometime ago I thought why not developping my own recipe with bread flour AND glutinous rice flour to see if I can get that effect (also thought abput adding the tangzhon method, or however it is spelled) and now I find this and it looks so noce and chewy omg. I'm making the donuts this weekend so fingers crossed. So happy to see that someone else of this.
I am Filipino and anything mochi is heavenly
I could watch Mandy for hours
I just made the salted honey glaze, and used it as a glaze on top of vanilla cupcakes, and it was just divine!!! I'm now wondering how do we store it though?? Will keeping it in the fridge work? Is there a possibility that reheating might cook the honey further?
Lol the chaotic energy of moving the stand mixer bowl around while the mixer is running
Went looking for this comment
Can't wait to check the book out! I've always made roux on the stove in a pot...I never knew I could just do simply just like this!
Oh boy- love this- I was hooked at salted honey- beautiful
Mandy your cookbook inspire me every day
Are the recipes complicated to make?
@@suziedepingu depends on your experience of course, I would say most of them are definitely not for beginners, as her blog in general. But remember that cookbooks are not useful only for following exactly recipes
2:25 “So, now, I’m going to add all the dry ingredients ok, so flour, east, sugar and salt”...you are so cute with your “east”. 😍
Omg, hear that crunch 17:16. 🍩
Nice one Mandy!
Mrs. Mandy, always providing!
Yey she’s back! We love you Mandy 😁
Siked !!! I'm definitely going to make this ASAP ... Thank you for sharing your recipe 😊👌
Good on you for having a second one!
I loved this video! Brb checking out her cookbook now
Your baking look professional and nice making dough and fried.
Look the same as a donut and the sauces look sweet and yummy I Food Leveling
I am craving these hardcore right now. Looks delicious.
Doughnuts really salted honey are they tasty??
This recipe is a must try one
I love the pon de ring donuts so hopefully I don’t flop on my attempt to make these 😅
My jaw dropped when I heard 18 degrees Celsius is really cold!
That's just summer here in Ireland
Cold for the dough I suppose
That's winter for where I live , that too is actually too cold for us hahah😂😅
It doesn’t even hit 25 degrees where I live. I can only imagine an 18 degree summer 😭
Love your recipes!!!
O man now I want to eat some donuts.....lol! This is my to do recipe! Thank you
Let's take a moment and celebrate both dogs for their self-control.
The weighing honey tip just blew my mind. It IS too messy otherwise! Mandy is a genius.
Loved this recipe and video!
Wondering if there is a way to make this without dairy? Or possibly vegan? Or would the plant based fats not rise in the same way?
Ooh I’m wondering about this too!
I would suggest the smith and deli vegan doughnut recipe as a guide for ingredient replacement / recipe base! it works fabulous (made them last night!) but the "no egg" replacement might be country specific
Amazing recipe!
I just tried this recipe, oh boy!!
MANDY !! MORE MANDY!!!!!!!!
WE STAN MANDY
Think I will have to try this....Thanks
these look amazing! cant wait to try them
5 min in and i had to stop the vid to go order your cookbook 😝
Mandy: it’s super super warm in my kitchen right now, I’m talking 28-30 degrees
Me, who’s living in the Philippines: ......
Totally agree about honey. If you don't taste the flowers you bought the wrong honey.
I have your cookbook but haven't made it to this yet. These surely are not diabetes friendly....but that might not stop me from trying. 😬
Agreed. As a person living with D-II I so miss donuts and will give in if one looks too tempting. I've looked over most of the Keto friendly ones but they are more cake, not light and airy! This looks so good. I'd probably cut back on the salt as I'm sensitive to sodium but cardamom? Cinnamon? YES PLEASE!
Sometimes the risk is worth it 😂😂
She's convinced me - it is SO worth the money just to buy them from the bakery - hahaha
Oh gosh WOW!
I am trying to find a dough recipe I can use to bake vegan cinnamon buns and this the exactly the texture I want! Soft, airy and chewy. Can I substitute the egg for another plant-based option? I assume the egg gives moisture, rise and richness of flavour to the dough. Any suggestions would be appreciated.
Hi, I’m not vegan but bake allergy friendly. A good substitute for I’ve found it to mix a ‘fake egg’ 10g tapioca starch 25g water and 30g oil, any neutral oil should work but I usually just use olive oil. I find this works best if you whisk the fake egg together right before adding it to the recipe, it won’t really emulsify but it helps with getting all three parts evenly distributed
@@katelynpatterns9611 Thank you! I will try this for my next baking project. :)
Is there a way to make these gluten free? They look SO good!
beautiful!
Yum!
YUMM
Mandy has a really interesting accent - is that typical of Hong Kong English?
Could we use GF all purpose flour and make em gluten-free??
I would love to know this as well! I was super excited until I saw the addition of regular flour, which I can't tolerate 😞
I don’t think it would work, as it’s a really elastic dough. The gluten is what gives it that elasticity.
@@s_rofbear mochi flour has a lot of elasticity too so it may work.
Can we oven bake it instead?
The picture on thumbnail looks so yummy. Nice way to reel me in. 😐
Do you have a recommendation for a gluten free flour to replace the wheat flour in this recipe?
@XYZ glutinous rice is very elastic so I believe the recipe would still work with some adaptation which is why I am asking the recipe developer not randos online with opinions.
Can this be made into a filled doughnut too?
She just squished those two donut holes into oblivion. How could you?
Probably rerolling into more donuts
Mine has been "proofing" for half a day and hasnt risen at all but i followed all the steps and quantities...
As soon as I saw the title…. Clicked into it….
17:54 : we are all that dog right now 🤤
Do you grind your own rice flour?
It’s readily available pre-packaged in Asian supermarkets. Look for glutinous rice flour.
Every. Single. Video. That comes up by you the title just sucks you in. How do you do it???
❤❤❣👍💞
If your not going to give the dog some why keep him up on the seat😕 poor guy.. Hope you gave him some off camera
Uhm, dogs aren't suppose to eat food like this. Honey is bad for dogs, yeast too and there's sugar in the bread, so nope.
@@elmoolover123 Honey in small quantities , im talking less than a tsp is actually beneficial to dogs unless they are diabetic or have a compromised immune system, it soothes kennel cough, helps with certain allergies unless if course the dog is allergic to bees, soothes gastrointestinal problems etc..
I think most doggy owners will definitely give their pets the odd cookie or human treat but if you don't thats fine , why keep him up on the seat next to the oh so tempting treat! He or she looked absolutely lovely, I always notice the pet's on videos since I have 10 rescue dogs.. They all love cake though they only get a slice about once a month..
Can u fax me one pls. Or txt one pls. Yum. 😁
🕳👄🕳 what is this magic...?
Ugh. Opening with negative diet self talk. I shut that ish down in real life. Backed right out of this video. Didn’t watch beyond that.
lol your loss