Brioche Donuts + How to Tell When Your Dough Is Fully Proofed
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- Опубліковано 21 кві 2023
- Brioche Donuts (yield: 12 - 18 donuts)
1/2 c (113g) whole milk
1/4 c (57g) water
2.25 tsp (7g) instant yeast
3.5 c (490g) bread flour
1/3 c (67g) sugar
4 eggs
2 tsp (12g) fine salt
8 oz (113g) butter, softened
1. Add the milk, water, and yeast to a mixing bowl. Let the yeast dissolve for a couple minutes before adding all the remaining ingredients except for the butter.
2. Mix the dough on low speed until it comes together.
3. Turn the speed up to medium-low and mix until the dough has medium gluten development (about 6 minutes).
4. Add chunks of butter a tablespoon or two at a time to the dough while mixing. Wait until the butter is incorporated before adding the next piece.
5. Once all the butter has been added, remove the dough from the bowl and add to a lightly greased sheet pan.
6. Let the dough rise for 30 minutes before giving the dough a fold (bring the bottom of the dough to the middle, top to middle, left to middle, right to middle, and then flip over).
7. Let the dough rise 30 more minutes before wrapping in plastic and placing it in the fridge overnight.
8. The next day, remove the dough from the fridge and roll into a rectangle roughly 1/4in (6mm) thick.
9. Cut the donuts with a 2in (5cm) ring cutter and place onto a sheet pan lined with lightly greased parchment paper.
10. Let the dough rise roughly 1 hour or until fully proofed.
11. Fry the donuts in 350F (177C) oil for roughly 60-75 seconds per side or until golden brown.
12. Remove from the oil and let drain on paper towels before filling.
Vanilla Pastry Cream
12 oz (341g) milk
2 tbsp (25g) sugar
1/2 tsp (3g) fine salt
4 egg yolks
3 tbsp (21g) cornstarch
1/4 c (50g) sugar
1 oz (28g) butter
1 tsp vanilla
1. Heat the milk, first sugar, and salt on medium heat until it comes to just below a boil.
2. Mix together the egg yolks, cornstarch, and second sugar in a separate bowl.
3. Temper the hot milk into the egg yolk mixture by slowly adding some of the hot liquid to the yolks while whisking constantly.
4. Return everything to the pot and cook on medium heat until thickened.
5. Off the heat, strain through a sieve and add butter and vanilla, whisking until homogenous. 6. Press plastic wrap directly on the pastry cream and refrigerate until cool.
7. Stir with spatula to loosen when ready to use.
Crunchy Shell
1c (200g) sugar
1/4 c water
1. Mix the sugar and water in a medium size pot and set over medium heat.
2. Let the sugar cook untouched until it reaches a light amber color. Remove from the heat.
I love that your properly proofed doughnuts include a fry line! They’re always overlooked/not even included in so many doughnut tutorials.
Whats a fry line
@@DeathnoteBB that pale ring in the middle of the donut is the “fry line”. basically the donut is so airy that it floats in the oil and that middle section never touches the oil except when flipping
What's so special about a fry line?
@@jahjoekaI’d imagine it’s just a sign of a properly cooked donut. If you’re doing it right, you’ll probably get a fry line
@@dcasey714has nothing to do with how it’s cooked, it’s just about the density and airiness
I don’t even bake, but this guy’s content is banging
I bake, and this guys content is absolutely game changing. im super happy there's someone to help me perfect the little things in baking, that ultimately matter so much
Strong Facts
it’s baking actually
Neither but this makes me want to. It’s what I need to be seeing in the recipes I look at to never make.
you could say his content is fool proofed
Wow that crack from the caramel was really satisfying
I NEED THAT CREME BRULEE DONUT RECIPE RIGHT NOW
I just updated the description with the recipes for the vanilla pastry cream and caramel coating
@@benjaminthebaker tysm lol
I need that creme in my mouth
@@benjaminthebakerThanks for the recipe! Quick question though; is there a way to save the dough if we accidentally over proofed it?
@@Original_Tenshi_Chan where can i find the donut recipe
I like how instead of just saying "oh it's inedible because of this small mistake," you offer how it changes the texture and shape so that people who actually like said texture and shape know how to make it like that.
Exactly! they are all still delicious donuts and everyone has their own preferences
Y'know, this is why I love baking. I mean, even if it's not perfect, it's still a creme brulee, y'know?
The school of UA-cam is actually incredible if you follow the right channels. I’ve actually been taking down notes from this guy. ✍🏾
Beautifully done, and will be useful to me in future baking.
Also, for those who are asking; proofed is the final rise of a yeast bread before cooking.
My jaw dropped from that cream filled donut cracking open.
Same lol
😍😍😍😍😍 that crispy crunch
That creme brulee doughnut is beautiful!
My God that crunch
«really to be filled and topped” I laughed
I never opened the comments section so fast lol.
Holy shit that ending... I have no words, amazing
those vanilla creme filled with the crackled exterior.... chill benjamin my lord
I absolutely LOVE that you put the recipe in the description!
I'm always happy to share recipes
@benjaminthebaker what do u mean by proofed?
Where is the recipe
@@mahdymostafa1842 in the description. click the 3 dots in the short :)
Hi Benjamin the baker. I just want to say thank you so much for always putting your recipes in your description. I really appreciate it and for also showing different outcomes based on how long/short you proof/rest/bake the dessert. Because of it I’ve been able to bake multiple of your recipes and they’ve all came out delicious. Every single one I’ve made i have added to my arsenal of recipes that are hits. I also learn so much from your videos im sure many others do too. You’re a great pastry chef and a teacher!
Can't thank you enough. The best doughnut I've ever tasted with your instructions and ingredients. Everyone loved it !👍
like a perfectly proof donut I am springing to the touch and ready to be filled and topped
Omg the crunch & cream at the end 🤯
We NEED a recipe for those crème brûlée donuts!
I just updated the description with the recipe for the creme brulee donuts
@@benjaminthebaker Amazing, thank you for that! I will definitely be making these
@@benjaminthebaker there is nothing in the description
I love these because a lot of the time when I’m googling something they don’t tell me when it’s done just except me to know! So the fact that he gives you a video showing you how to tell is awesome!!
Ready to be filled and topped you say?
You know I think it should be the other way around
Me too, donut 💀
we need more donut content pleaseee
Omg, finally! Someone actually explained what it’s supposed to do/look like instead of just how long!
Dude i fucking love your content it’s always 10/10 please please try making some long form stuff I think it’d be amazing
Oh. My. God. How is it possible that I've been able to live 30+ years of my life relatively happy without this doughnut in my life?? I will not rest before I try these out! Thank you so much for the recipe 😊
the crunch actually startled me lol
That end result looks so good I want it.
I had a dopamine hit when you broke that donut at end❤
Omg i dont know what i love more, you or what you just made
I found the donut recipe in the description, but I can't find the caramel crunch he mentioned, or the pastry filling he uses. Looks like other commenters are confused, too! So grateful for the fully proofed instructions.
Just updated the description with the vanilla pastry cream and caramel crunch recipes
This is such an educational channel, I really appreciate your content!! So much information in such a short time. AND recipes! I'm so glad UA-cam recommended your channel
I am do grateful for your tips
underproofed donut lookin kinda 🔥
WE FEEING THE POPO GOOD WITH THIS ONE🗣🗣🗣🔥🔥🔥
My dumb ass can't even tell the difference 💀
You blind? 😭
@@tinyky2598 yeah man... How'd y'know?
I love this UA-camr so much🥺💗🌺
Idek abt yall but im in love with custard filling, always 😍
Yes, Lawd!!! Looks so yummy. I still can't bake, but I'm watching these videos and hoping to learn 🙌🏽
Wow the crunch! Thanks for the awesome tips!
One of my favorite desserts is doughnuts.. and i cant seem to make them right. This already helps so much!
Now that's what I would call "Knowledge"
that smiling face on the oil made me feel happy
The great British bake show music is a nice touch 👌
i almost died when you whipped out that caramel donut, omfg dude ur killing me!!!!!!!!!!!
Those look good 😋
Oh that donut at the end looks so delicious
THAT CRUNCH ❤
THE SNAP WITH THE PROOFED DONUT WAS SO SATISFYING ADBDIDBOSNDSOSKOSJWO
Perfect
Thank you! Apparently I overproofed my dough❤
THAT CRUNCH AT THE END WAS EVERYTHNG
😳 that last donut! Oh so beautiful!
Ayo💀
I wait for ur vids. I really love them. Thank you
You know so much about bread, who even are you. How has there not been ani information about a bread genius in the news.
I want that SO badly
Thanks!
THAT SNAP WAS CRRRAAAAZZZYYYY
That snap was nice
"ready to be filled and topped-,, just like me
thank you ill be here all night
uooooooh😭 proofed donut cracc 😭
I low-key prefer how the over-proofed one looks like 🤤
Mmmmmm yum
Thank you
dayummm so perfect
There it is :D thanks ben
Personally I like a dense donut. Like the old fashioned from Dunkin’ Donuts texture, dipped in chocolate.
Masyallah that looks good
God that snap is something else
My favorite donut supplier has not had lemon or raspberry stuffed jelly donuts in weeks. About to try something like this
Day 1 of asking for a cornbread video
Let's just say I was chubby as a kid cuz my family has a bakery 😅I love this where have this been my life
I don't think I've ever wanted to be a donut more than right now
Oh My God, that donut at the end made me feel some way about food I've never felt (get your head out of the gutter) I can't explain the feeling but I'll try, it was like a rush of I guess satisfying, and idk, something else, it was great though
I'm a donut too, i like to be flipped and topped❤❤
I stood here in my kitchen for five minutes replaying and poking dough... At least i know theyre ready
YUUUUU-M!!! 😫
Funfact: in north-germany we call these typ of donuts "berliner". They are usually filled with strawberry-yelly.
But in Berlin, germans mayor city, they call it a "pancake".
Germans have different names for it, depending of where they life.
Ok wow I need that caramel donut.
Donuts are the best
❤❤❤
YUM
Ready to be filled and topped? 🤨
Holy fk that last one looks SOOO good
Bro, that end bit….
Ur making me….
😅🎉
Looks like a smiley face in the bottom of the pan
could you do a video on final proofing donuts that have had an overnight cold proof please? :)
what and how do you proof a donut??
Proofed means the final rise before cooked
Can you do a pizza tips cideo next?
please
Holy shit the doughnut at the end looks to die for.
That crack caught me off guard in the best way possible
That caramel crack just sent my soul~ 👼
I’m a princess. They just appear next to my coffee.
Can you please tell how to keep the homemade donuts fresh, soft and fluffy for longer time ( as for many days)
"Ready to be filled and topped" just like me fr fr
the donut got pretty excited at the end💀
Can you give us the recipe for the caramel topping?? 🙏❤️💯🤗
Is the caramel painted or poured on top, or are the donuts dipped? Thank you and thanks for the recipe.😊
Great tips. But I do have to point out when you said gently poked, I'm glad you weren't poking me in the arm that way! That was a hard poke!
Baking god