I commented similarly on a previous video, and today I let out a little internal "yesss" when he pulled out the drinking glass as an alternative to the little ring cutters.
These are fantastic. The one lesson I learned was how quickly the cold dough can impact the temperature of the oil in the pot. My first batch took a little longer than 3 minutes to get it to the right color. Before my second batch I made sure the oil came back up to temp. and I was a lot more attentive to the heat to keep the oil between 350-375. Much better results.
I just made these with my daughter, and had the same lesson learned about letting the oil come back up to temp. I also think we could have rolled our dough a little thinner. we ended up with THICK doughnuts, but hey, I'm not complainin' 🤣 Thanks Bri for the awesome recipe!
I’ve been wanting to make old-fashioned cake donuts for a while now so this video was perfect. Literally made these as soon as the vid finished and they were INCREDIBLE!!
You, Chef John, and Joy of Baking are easily the 3 best cooking channels on RUclips (although nobody beats you when it comes to joyously dancing while eating). Why? Because you each have down-to-earth personalities and you explain the rationale behind everything you do! I've already made 3 or 4 of your recipes and they were all spectacular, and I definitely plan on trying these sometime soon. Thank you for all of the great content. It's been very cool to see your channel grow!
I'm happy you mentioned Joy of Baking. I watched her cake doughnut video too. My take away was the chocolate icing. Our second batch of these I cut Brian's glaze in half for six and chocolate icing for the other six. The grandkids especially liked decorating the chocolate ones. :-)
I made these yesterday. Made two batches of dough and got 54 mini donghns out of it. Probably could have squeezed 6-8 more out, but didn't want to re-roll too often. I frosted some in a raspberry glazed, lemon cream glazed, chocolate glazed and maple bacon topped. Let me tell ya....they were TAAAS-TY! Crispy on the outside and crazy moist inside. All from a stupid easy dough. Thanks, Bri!!
I just finished making these, and OMG they are so amazing. They are actually super easy to make, they just take some time (usually to let the oil heat up, and to let everything cool).
Thank you so much for giving ingredient weights and for giving alternatives for people who might not have a well-equipped kitchen! I've always loved cake doughnuts. Unfortunately, not only are cake doughnuts non-existent here in the UK, fresh doughnuts are also extremely hard to come by. I'm definitely whipping out your recipe whenever I have a craving!
@@pbnmy_photodrive8087 Okay, I discovered the seaside doughnuts just last August. So rephrasing myself, there are no cake doughnuts in the UK, and you can only get fresh doughnuts by going to the seaside for batter doughnuts.😂 I love any kind of doughnut, but why should I have to spend so much on petrol/gas just for doughnuts (hence, them being hard to come by)? I'll make them at home instead, methinks.☺️
@@dboothpublic there’s a company called breadahead who sell fantastic doughnuts made fresh everyday. They also do baking courses that sure you how to make their famous and other things.
EXACTLY!! Totally agree with you 100%!! This guy is so cool and efficient and flows right through the demonstration with ease and no stumbling or stammering dead-time talk. :)
Cake style donuts were always my favorite. So much more satisfying in my opinion. Thanks will be making these soon! Woud love to see variations as well. Chocolate, or lemon and blueberry as another commenter suggested.
Best recipe of yours I've tried. These were fantastic. Tip of anyone else - I put the glaze on the stove on melt and kept it at about 90-95 degrees. Kept it from thickening (like Brian's did)...so I didn't need to dilute it at all. When i dipped them, it crystallized really well.
Hi Brian, Just wanna say thank you so much your pizza recipe is a foolproof 💯.. made it like x20 ; you can’t go wrong.. it has become the base for all my pizzas ; making homemade pizza especially in my not so professional oven.. but the end results is so good 😊 considering to double the recipe and freeze the extra dough.. for next use.
Thank you for all the work you put into these videos. The ONLY modification I made was adding pure vanilla extract to the glaze. I added 25 grams of the extract, then decreased the milk by that much. My husband took some to work to share. I am thankful for that because I ate more than I should have!! I'll add blueberry flavoring to the dough the next time I make these. The texture was so nice, and the glaze set so perfectly! Keep up the great work! Your apple fritters are next on my list!!!
Would love to share donuts and coffee with you Brian. My favorite go to? The plain cake donut!!!! You can have nasty icing, sprinkles and the rest of that nonsense. A great cup of coffee with a crisp outside donut, lovely vanilla/nutmeg flavored interior is the best.
All your recipes are just perfect !! tried most of them and I can say they never fail . On point with everything and the best part of the recipes that they are all house friendly, all the ingredients and gadgets are found in the kitchen cabinet, this youtube channel has become like a cooking course for me learnt a lot and the explanation of every part is just game-changer get to learn the food is more than just food ! all thanks to your amazing skills!
BriGuy- the best. The old fashioned is the king of donuts and no one will tell me otherwise. Head to Cali and every mom and pop donut shop has these- but the edges are even bigger. Would love to see how to make that exact style.
Donuts!!! My ultimate guilty pleasure food! I have never tried making them at home...that’s about to change! You make it look so easy...I think I can do this! Thanks Brian!! ❤️
Sour cream old fashioned doughnuts are delicious. I’ll be honest though for me the plain cake doughnut is where it’s at. Have you done a video making paczki? I think that would be a cool one!
Unfortunately the blueberry's water content is too high and it will just cause the donuts to either fall apart or have 'wet' spots inside where it hasn't cooked fully. So better to serve the donuts with some blueberry's on the side if that is your thing.
I really appreciate that you’re not afraid to use a stand mixer. All the other internet chefs I follow don’t like to use expensive tools, but most people who’ve had a wedding registry have one of these. I’ve had mine for three years and had only ever used it to make sausage. Your mulitpurpose pizza dough recipe got me to use my stand mixer for dough for the first time, and it was by far the best pan pizza dough I’ve ever made. I might have to try these if I have a holiday with extra family in town!
we can't help listening to the end because you've a great voice and you explain things well. The donuts looks great, will try it... oh, and that video with the cuban sandwich,well done...love the dance at the end...👍
Dude, I have never heard of you before. But I just subscribed. The way you explain the W5H of things is great, and I love that you encourage people to experiment. I spent 20 years managing kitchens from McDonald's to the Radisson and every type in between, and I like your style.
I love a good cake donut. A crap donut can be dressed up with custard and sprinkles. But a good donut must stand on it's own.. and a good cake donut will do that.. these look great.
You are awesome,... I'm write from Spain, my respect, your hability, is good inspiration, for explain in the life, for me cook is live, pure live PURA VIDA, Sigue así hermano!!
I forget if i already commented on this video but your channel is so good dude. No silliness. Just quality shit. And the cake style donuts win every single fucking time. Old fashions run the show it ain’t even a question. That was more aggressive than i wanted but i just appreciate your work.
Love, love, love, your video! Taking the time to show alternative methods really helps us home cooks out! I am excited to explore your channel from here! 🥰
another topping would be chocolate with chocolate jimmies, aka sprinkles. Local shop would make them and do it when the donut was warm, they were amazing.
the only thing better than a perf old fashioned is the half that falls into a cup of coffee when you go to dip. These look amazing, excited to give them a run! much respect
Pretty much exclusively make yeast donuts because who doesn’t love making a good yeast dough. Baked some cake donuts in the past and they were fine, but these look super dope! Can’t wait to try!
Can't wait to try these. It's getting hard to find a good donut, even my go to donut shop was a disappointment last time and don't even bother with grocery store donuts. There is a donut shop in St. Louis that makes square donuts with the hole, less waste and no re-roll.
No touch of mace? No vanilla extract? They look good regardless. A square-nut? Love it. Great job with the description - so we can all copy and print it !
Thank you for showing the best donut ever!! The sour cream cake donut is just classy classic and and should be elevated to its ultimate loveliness!! Well done my B BOOOYYYYYY!
I just wanted to thank you again for this recipe (also for your super awesome shortbread recipe) I always refrigerate the dough at least overnight and every time I hand these bad boys out, I am a hero (at least until the chewing stops) Also, cinnamon sugar instead of glaze can be your friend.
You could probably roll them out and cut them into smaller rectangles, cutting them lengthwise in the middle and turning them into twisty cruller shapes. Ooh, and maybe create more cragginess by using a fluted pastry cutter.
I made these without a stand mixer (which I don’t has) and they were so dope. Tasted just like the fairground ring donuts of my childhood. (We also put pineapple juice in the icing) Awesome channel, much luv from Australia Bri
Hey Bri, just found your channel. Great info on cooking. I'm going to have to try some of your recipes out. One thing about flipping your donuts, try a pair of chop sticks or something similar. Way back in the day, I helped out at a donut shop before school and when I would go to flip the donuts, we had a pair of sticks to use to flip them over. It seems a bit easier than trying to get that spider in there.
Cake donuts are my favorite, so I always luck out when getting a variety box. Everyone takes the other crap, I get the cake donut. I'm the same with cake - for some reason, everyone likes the corner pieces with (way too much) frosting. I prefer four tall sides of cake, so I take the middle slices. I let everyone fight over the frosting-heavy garbage, and I'm left with the gold. Sorry, but when cake is done properly, frosting is an accent (as it should be), not the feature.
I'm the same way unless it's cream cheese or swiss meringue buttercream. Those are to die for. Unfortunately most of the time people use buttercream, or that cheap sugary icing store bought cakes have. I think it's made with just sugar and shortening.
Where I live (New Orleans Metro) there's a few places that make really good donuts. The yellow cake donut with chocolate icing is always the first one I grab.
The plastic tube of an empty tesa roller is a pretty good donut hole cutter (washed of course) and I'm sure there's something circleshaped in your kitchen for the big donut cut too. Just in case you want to do this right now or you are like me who probably never want to do donuts again because the first tries went horribly wrong (not this recipe though, I don't dare to try it).
Hey thanks for the recipe and tutorial. I have been searching for something that looked like what I ate many eons ago. Your donuts seem like they are just like it, aside from the shape. When I try this I will make them more of a twinkie shape with a jelly filling because then it would be exact. Thanks again!
I can't believe you don't have more subscribers! This video was fantastic. I am very excited to make some cake donuts soon! I am an odd bird. Cake donuts have always been my favorite.
Okay, I've commented on a lot of your videos, but this time I have to tell you. I love the dance at the end when you eat your masterpiece. Keep it up brother.
Made these the other day and they were really good 👍 everyone liked them too, how would you tweak this recipe if you wanted add fresh blueberries or peanutbutter to the dough?
Happy Friday Eve, Bri. I am saving this project for later this year when it ceases being as hot as Hell's anteroom. I am a die-hard yeast donuts person but you made a solid case for your cake donuts. Thanks much!
Nice video. If you read the comments, try this out, im sure its going to take those donuts to the next level: Get some unrefined white cane sugar (its a dull off white, i've seen it pretty often in supermarkets nowadays). Use a food processor to get it to as fine a powder as you can and sift it. Use similar ratios as your glaze but add to it some 7-12 yr aged rum to taste. Treat it just as you would vanilla extract. The resulting glaze is incredible. It has a not-so-faint hit of "cane" flavor that goes really well with baked goods. Its hard to describe the exact taste. Its somewhere between vanilla and french vanilla
Now this is way more interesting than anything else on Netflix ! Thank you for using all these french words ! Makes me proud to be French (for once)! Anyway I could buy those plastic containers with lids you are using on the internet ???
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
the man went out of his way to show us how to do things like normal ppl with no specialized cooking tools, kudos to that!
🤙🏻🤙🏻🤙🏻
Fr fr that makes a big difference thanks
@@kheath580 so the man showed us how to mix the dough by hand
Yes!!!
@@kheath580 but that is why he usually also shows how to mix without the stand mixer too!
I LOVE the fact that you always give alternatives with regards to equipment. You truly know your craft my friend, inspiring stuff!
I commented similarly on a previous video, and today I let out a little internal "yesss" when he pulled out the drinking glass as an alternative to the little ring cutters.
@@MichaelAlthauser I know, right! 😊 It just goes to show that its more about technique than anything else. Have you tried making these yet?
The square donuts came out of nowhere and I love it.
Haha I checked and there is no rule against it.
@@BrianLagerstrom didn't show them finished :( wonder how they look with the glasse hmmm
These are fantastic. The one lesson I learned was how quickly the cold dough can impact the temperature of the oil in the pot. My first batch took a little longer than 3 minutes to get it to the right color. Before my second batch I made sure the oil came back up to temp. and I was a lot more attentive to the heat to keep the oil between 350-375. Much better results.
Thanks for sharing that experience and thanks for trying
I just made these with my daughter, and had the same lesson learned about letting the oil come back up to temp. I also think we could have rolled our dough a little thinner. we ended up with THICK doughnuts, but hey, I'm not complainin' 🤣
Thanks Bri for the awesome recipe!
Same
Literally my favorite kind of donut. I'll take these over any other kind.... didn't need to know how to make these.
I’ve been wanting to make old-fashioned cake donuts for a while now so this video was perfect. Literally made these as soon as the vid finished and they were INCREDIBLE!!
Oh wow thanks for sharing! So glad they worked out for you!
You, Chef John, and Joy of Baking are easily the 3 best cooking channels on RUclips (although nobody beats you when it comes to joyously dancing while eating). Why? Because you each have down-to-earth personalities and you explain the rationale behind everything you do! I've already made 3 or 4 of your recipes and they were all spectacular, and I definitely plan on trying these sometime soon.
Thank you for all of the great content. It's been very cool to see your channel grow!
That’s great company. Thanks for watching!
I'm happy you mentioned Joy of Baking. I watched her cake doughnut video too. My take away was the chocolate icing. Our second batch of these I cut Brian's glaze in half for six and chocolate icing for the other six. The grandkids especially liked decorating the chocolate ones. :-)
Cake donuts have always been my favorite. But I think I just liked the fact that they were always milder in sweetness
Totally
I like them unglazed
@@recoveringsoul755 you and me both
I made these yesterday. Made two batches of dough and got 54 mini donghns out of it. Probably could have squeezed 6-8 more out, but didn't want to re-roll too often. I frosted some in a raspberry glazed, lemon cream glazed, chocolate glazed and maple bacon topped. Let me tell ya....they were TAAAS-TY! Crispy on the outside and crazy moist inside. All from a stupid easy dough. Thanks, Bri!!
I just finished making these, and OMG they are so amazing. They are actually super easy to make, they just take some time (usually to let the oil heat up, and to let everything cool).
Thank you so much for giving ingredient weights and for giving alternatives for people who might not have a well-equipped kitchen! I've always loved cake doughnuts. Unfortunately, not only are cake doughnuts non-existent here in the UK, fresh doughnuts are also extremely hard to come by. I'm definitely whipping out your recipe whenever I have a craving!
No donuts in the UK!?! What a world. Glad you found this one
@@BrianLagerstrom No fresh doughnuts 😅 Even Krispy Kreme aren't fresh
Every seaside in the uk has fresh doughnuts.
@@pbnmy_photodrive8087 Okay, I discovered the seaside doughnuts just last August. So rephrasing myself, there are no cake doughnuts in the UK, and you can only get fresh doughnuts by going to the seaside for batter doughnuts.😂 I love any kind of doughnut, but why should I have to spend so much on petrol/gas just for doughnuts (hence, them being hard to come by)? I'll make them at home instead, methinks.☺️
@@dboothpublic there’s a company called breadahead who sell fantastic doughnuts made fresh everyday. They also do baking courses that sure you how to make their famous and other things.
The “Hey what’s up” at the start will never get old. Love the videos and keep up the great work!
Thanks so much for watching
Love that you’re so down to earth and fun - makes watching and learning a real joy 👍
Hey, love the videos. My favorite part is how direct and to-the-point everything is. No BS, just solid info and demonstration. I'm a new subscriber.
Thanks for the sub!! Appreciate the feedback
EXACTLY!! Totally agree with you 100%!! This guy is so cool and efficient and flows right through the demonstration with ease and no stumbling or stammering dead-time talk. :)
Those are some of the most beautiful homemade cake donuts I've seen on the internet and period💕💕💕💕💕💕💕
Congrats on 80k! I love your humor and shameless passion for the things you put in your mouth.
I really love how you show the mixture process by mixer n by hand. For persons who don't hv a mixer. Good job.
Always a happy Thursday when you drop your video. This is another must try.
Thanks Tiara!!
I really love how you show the mixture process by mixer n by hand. For persons who don't hv a mixer. Good job. Thanks
Cake style donuts were always my favorite. So much more satisfying in my opinion. Thanks will be making these soon! Woud love to see variations as well. Chocolate, or lemon and blueberry as another commenter suggested.
Best recipe of yours I've tried. These were fantastic.
Tip of anyone else - I put the glaze on the stove on melt and kept it at about 90-95 degrees. Kept it from thickening (like Brian's did)...so I didn't need to dilute it at all. When i dipped them, it crystallized really well.
You’re a very good presenter. Thanks for demonstrating two methods for preparation, very much appreciated.
Hi Brian, Just wanna say thank you so much your pizza recipe is a foolproof 💯.. made it like x20 ; you can’t go wrong.. it has become the base for all my pizzas ; making homemade pizza especially in my not so professional oven.. but the end results is so good 😊 considering to double the recipe and freeze the extra dough.. for next use.
Thank you for all the work you put into these videos. The ONLY modification I made was adding pure vanilla extract to the glaze. I added 25 grams of the extract, then decreased the milk by that much. My husband took some to work to share. I am thankful for that because I ate more than I should have!! I'll add blueberry flavoring to the dough the next time I make these. The texture was so nice, and the glaze set so perfectly! Keep up the great work! Your apple fritters are next on my list!!!
Would love to share donuts and coffee with you Brian. My favorite go to? The plain cake donut!!!! You can have nasty icing, sprinkles and the rest of that nonsense. A great cup of coffee with a crisp outside donut, lovely vanilla/nutmeg flavored interior is the best.
All your recipes are just perfect !! tried most of them and I can say they never fail . On point with everything and the best part of the recipes that they are all house friendly, all the ingredients and gadgets are found in the kitchen cabinet, this youtube channel has become like a cooking course for me learnt a lot and the explanation of every part is just game-changer get to learn the food is more than just food ! all thanks to your amazing skills!
This is my weekend! Thank you for all of the work you do to allow me to pull these off! Donuts are gonna be dope!
I hope they deliver for you. I had fun with this one
@@BrianLagerstrom I pulled them off and they are perfect! You are my Yoda
BriGuy- the best. The old fashioned is the king of donuts and no one will tell me otherwise.
Head to Cali and every mom and pop donut shop has these- but the edges are even bigger. Would love to see how to make that exact style.
Donuts!!! My ultimate guilty pleasure food! I have never tried making them at home...that’s about to change! You make it look so easy...I think I can do this! Thanks Brian!! ❤️
They are super easy. Good luck!
Donuts and a good fresh cup of coffee - dunking is optional.
Sour cream old fashioned doughnuts are delicious. I’ll be honest though for me the plain cake doughnut is where it’s at. Have you done a video making paczki? I think that would be a cool one!
Made these on the weekend. So good. Ended up folding in some Blueberries on the last 4 donuts after cutting the first batch. Turned out amazing.
We’re they fresh boobs? I tried dried and they weren’t right. Thanks for making these. Cheers
@@BrianLagerstrom Yes sir, fresh boobs are the best. They were big too.
Add some blueberries to the doughnut and hit it with a lemon glaze.
You bad. Me likey
Liam: NOICE !!
You. You get it.
Unfortunately the blueberry's water content is too high and it will just cause the donuts to either fall apart or have 'wet' spots inside where it hasn't cooked fully.
So better to serve the donuts with some blueberry's on the side if that is your thing.
@@blacknapalm2131 dehydrated blueberries. Or whatever they use in frozen waffles/box mix muffins.
I really appreciate that you’re not afraid to use a stand mixer. All the other internet chefs I follow don’t like to use expensive tools, but most people who’ve had a wedding registry have one of these. I’ve had mine for three years and had only ever used it to make sausage. Your mulitpurpose pizza dough recipe got me to use my stand mixer for dough for the first time, and it was by far the best pan pizza dough I’ve ever made. I might have to try these if I have a holiday with extra family in town!
we can't help listening to the end because you've a great voice and you explain things well. The donuts looks great, will try it... oh, and that video with the cuban sandwich,well done...love the dance at the end...👍
Dude, I have never heard of you before.
But I just subscribed.
The way you explain the W5H of things is great, and I love that you encourage people to experiment.
I spent 20 years managing kitchens from McDonald's to the Radisson and every type in between, and I like your style.
as someone who lives in a country with lots of sour cream and a dad who has an allergy to yeast, this is perfect. thank you.
Good luck!
Just a MUST KNOW recipe....your recipe!!!! bravo and thank you. spot on bro.
Thanks for watching Ron!
I am well impressed with several techniques you got and glad you also shared alternative.ways too.
I love a good cake donut. A crap donut can be dressed up with custard and sprinkles. But a good donut must stand on it's own.. and a good cake donut will do that.. these look great.
One time I had an amazing cake doughnut and I’ve been on the hunt for that same doughnut ever since.
The “eating” montages are everything.
Haha that’s the hardest part for me to leave in. Glad people are into it haha
@@BrianLagerstrom the funky music puts it on another level
@@BrianLagerstrom I’m sure it will grow on me...😂
@@BrianLagerstrom “let’s eat this thing” is my happy place
@@BrianLagerstrom it's what we live for in these times
We made these this morning and they were absolute perfection. Thanks!
That’s awesome! Share a photo on insta if you have one!
Do they stay moist for a while? I want to make them so bad but I live on my own and I'm afraid that if I store them they will get dryish.
Never liked cake donuts but for some reason now they have become my favorite....came by looking for a recipe and found this great recipe. Thank you.
They look wonderful. Now for chocolate cake and chocolate frosting. Yumm!
I love your scripts. The just flow so well. Great video!
You are awesome,... I'm write from Spain, my respect, your hability, is good inspiration, for explain in the life, for me cook is live, pure live
PURA VIDA, Sigue así hermano!!
I forget if i already commented on this video but your channel is so good dude. No silliness. Just quality shit. And the cake style donuts win every single fucking time. Old fashions run the show it ain’t even a question. That was more aggressive than i wanted but i just appreciate your work.
Love, love, love, your video! Taking the time to show alternative methods really helps us home cooks out! I am excited to explore your channel from here! 🥰
another topping would be chocolate with chocolate jimmies, aka sprinkles. Local shop would make them and do it when the donut was warm, they were amazing.
the only thing better than a perf old fashioned is the half that falls into a cup of coffee when you go to dip. These look amazing, excited to give them a run! much respect
AK9 in the house, always stoked to see your comments bro
You got this Bri, we’re getting you to 100k soon. Congrats on 80. Favorite recipe channel on Yt
Thanks Michael! Hopefully 100k happens! Appreciate the support
The genuine-ness of "or if you wanna be a freak about it, cut the donuts into squares" ensured my thumbs up
Thanks haha
Pretty much exclusively make yeast donuts because who doesn’t love making a good yeast dough. Baked some cake donuts in the past and they were fine, but these look super dope! Can’t wait to try!
The well made cake donut with a light glaze is my favorite. Goes great with a good cup of java.
Yeah nothing better dood
i subscribed because you showed two ways to do it, one is with money and the other without. thank you
old fashioned cake doughnuts are my favorite - the ones at bakeries with the really crispy/craggy edges.
Crag city is 👌
Can't wait to try these. It's getting hard to find a good donut, even my go to donut shop was a disappointment last time and don't even bother with grocery store donuts. There is a donut shop in St. Louis that makes square donuts with the hole, less waste and no re-roll.
I think it’s Vincent Van donuts right? I used to work with him.
Your video editing chops are awesome. It’s like a master class in RUclips production.
No touch of mace? No vanilla extract? They look good regardless. A square-nut? Love it. Great job with the description - so we can all copy and print it !
I need chocolate glazed cake donuts. Thanks for sharing.🥰
Some chopped up black cherry in the dough, and vanilla + almond extract in the glaze. Bloody hell I'm excited to try that tomorrow.
Thank you for showing the best donut ever!! The sour cream cake donut is just classy classic and and should be elevated to its ultimate loveliness!!
Well done my B BOOOYYYYYY!
Thanks Lee!
Gonna try this with lemon...maybe a blueberry..So many ideas now.
I just subscribed a couple of weeks ago and have been bingeing on your videos. I live for old fashioned donuts. Thank you for this, Brian.
The cake donut and the blueberry cake donut are absolutely my favorite kind of donut.
I will grab them first every time.
I just wanted to thank you again for this recipe (also for your super awesome shortbread recipe) I always refrigerate the dough at least overnight and every time I hand these bad boys out, I am a hero (at least until the chewing stops) Also, cinnamon sugar instead of glaze can be your friend.
You could probably roll them out and cut them into smaller rectangles, cutting them lengthwise in the middle and turning them into twisty cruller shapes. Ooh, and maybe create more cragginess by using a fluted pastry cutter.
Just made them and they are so good!! Not a typical overly sweet donut flavor which was great! Loved it!!
So glad you have them a try and they worked as planned.
I made these without a stand mixer (which I don’t has) and they were so dope. Tasted just like the fairground ring donuts of my childhood. (We also put pineapple juice in the icing) Awesome channel, much luv from Australia Bri
Old fashioned cake style or sour cream cake donuts are the GOAT
Agree to agree. Besides a fritter of course. Maybe cakes are the SGOAT
Just made these doughnuts today and everyone at home enjoyed them.. thank you✨🙏
I love a good, moist cake donut. The chocolate old-fashioned and the blueberry glazed cake donut are just the best.
Made this tonight. So good! Not too sweet and perfect amount of crunch.
That’s awesome! You might be the first to test it. So glad it worked well for you
Just made these. Delicious.Thanks 😊
So glad thanks for trying.
Hey Bri, just found your channel. Great info on cooking. I'm going to have to try some of your recipes out. One thing about flipping your donuts, try a pair of chop sticks or something similar. Way back in the day, I helped out at a donut shop before school and when I would go to flip the donuts, we had a pair of sticks to use to flip them over. It seems a bit easier than trying to get that spider in there.
Cake donuts are my favorite, so I always luck out when getting a variety box. Everyone takes the other crap, I get the cake donut.
I'm the same with cake - for some reason, everyone likes the corner pieces with (way too much) frosting. I prefer four tall sides of cake, so I take the middle slices. I let everyone fight over the frosting-heavy garbage, and I'm left with the gold. Sorry, but when cake is done properly, frosting is an accent (as it should be), not the feature.
I'm the same way unless it's cream cheese or swiss meringue buttercream. Those are to die for.
Unfortunately most of the time people use buttercream, or that cheap sugary icing store bought cakes have. I think it's made with just sugar and shortening.
Am I the only fruit pie person here?
@Salted Llama
Are you me?
Agree completely! Hopefully we don’t end up at the same party lol 😉
Oh no other cake doughnut people! 😂
Made these, so delicious and they came out like a pro. Thank you 😊😊
Brian, these donuts look amazing!! Thank you for sharing your delicious recipe.
Where I live (New Orleans Metro) there's a few places that make really good donuts. The yellow cake donut with chocolate icing is always the first one I grab.
Good first pick
Cake doughnuts are the best! Underrated for sure.
Agreee. Thanks for watching
My Grandma used to make some cake donuts kinda like yours. She's been gone almost 30 years now, and I miss those donuts almost as much as I miss her.
Hopefully you can give these a try and have a little nostalgia
Yes!! the simple classic that I always want!
Totally simple. Start to finish in 1:30, not bad
The plastic tube of an empty tesa roller is a pretty good donut hole cutter (washed of course) and I'm sure there's something circleshaped in your kitchen for the big donut cut too. Just in case you want to do this right now or you are like me who probably never want to do donuts again because the first tries went horribly wrong (not this recipe though, I don't dare to try it).
Hey thanks for the recipe and tutorial. I have been searching for something that looked like what I ate many eons ago. Your donuts seem like they are just like it, aside from the shape. When I try this I will make them more of a twinkie shape with a jelly filling because then it would be exact. Thanks again!
LOVE old fashions!! Thanks for the vid, Mate🙌🙌🙌
Thanks. They’re a classic!
Best baking channel
I can't believe you don't have more subscribers! This video was fantastic. I am very excited to make some cake donuts soon! I am an odd bird. Cake donuts have always been my favorite.
Oooohhhh myyyy!
Cake donuts are my favorite!
This was an awesome video!
Thanks man!
Okay, I've commented on a lot of your videos, but this time I have to tell you. I love the dance at the end when you eat your masterpiece. Keep it up brother.
Where I live cake donut is been around for over half century, it is THE ultimate donut for us!!🥰
Old school Donnie right there
Made these the other day and they were really good 👍 everyone liked them too, how would you tweak this recipe if you wanted add fresh blueberries or peanutbutter to the dough?
Custard all day but I'm willing to give these a try. They look delish!
I hope you do the are pretty 🔥🔥🔥
Happy Friday Eve, Bri. I am saving this project for later this year when it ceases being as hot as Hell's anteroom. I am a die-hard yeast donuts person but you made a solid case for your cake donuts. Thanks much!
I will have to do a yeasted vid as well I think
Fantastic. Could you follow this up with a salad recipe to balance out all of the carbs I'm about to consume?
Nice video. If you read the comments, try this out, im sure its going to take those donuts to the next level:
Get some unrefined white cane sugar (its a dull off white, i've seen it pretty often in supermarkets nowadays). Use a food processor to get it to as fine a powder as you can and sift it.
Use similar ratios as your glaze but add to it some 7-12 yr aged rum to taste. Treat it just as you would vanilla extract.
The resulting glaze is incredible. It has a not-so-faint hit of "cane" flavor that goes really well with baked goods. Its hard to describe the exact taste. Its somewhere between vanilla and french vanilla
Thanks for sharing
Now this is way more interesting than anything else on Netflix ! Thank you for using all these french words ! Makes me proud to be French (for once)!
Anyway I could buy those plastic containers with lids you are using on the internet ???
Found them! :)
Awsm, gonna give these a go for sure! Great videos, lots of info, but not too much. Quick and to the point.
Thanks very much!
I made these 2 days ago, my husband loved them
Glad they worked for you! Cheers!
the dance moves are hilarious lol love it
Cake doughnuts is probably my favorite kind of doughnuts out there .
🐺this guys gets it