I don’t usually cook or bake. But I discovered your channel legit last night and I think I’ve watched more than 20 videos nonstop. The content is amazing and the quality is A1. Not to mention dat ~aesthetic~ with your close up shots. Love those intimate intros and outros. I hope you get big my guy!! You deserve so much :))
Yo, I have to agree with Olivia! Them croissants are off the fucking chain doood. Joshua Wiessman I have the ingredients and entire process memorized already after five batches
@Joshua Weissman I love your channel. I started watching it only a week ago and the third or fourth day of the week I made your croissants. They came out very nice.
Written Instructions! I’ll put the ingredients here to make sure: Dough: 2.5 teaspoons (10g) instant yeast ½ cup (115g) lukewarm water 2 cups (255g) bread flour 2 cups (255g) all purpose flour 1.5 teaspoons (10g) kosher salt ½ cup (107g) granulated sugar 3 large eggs 2 egg yolks ¼ cup plus 1 tablespoon (90g) unsalted butter at room temp FIlling: Straight up nutella. Other fillings: seedless jams and jellies whipped cream pastry cream etc. Place 2.5 teaspoons (10g) of instant yeast into a ½ cup (115g) of lukewarm water. Give that a little stir. Let it sit for 10 minutes to bloom or until frothy and bubbly. In a stand mixer with a dough hook attachment, add 2 cups (225g) all purpose flour and 2 cups (225g) bread flour, 1.5 teaspoons (10g) kosher salt and ½ cup (107g) granulated sugar. Mix this together either with the stand mixer or your hand, personal preference. Crack all three whole eggs into yeast mixture for easy pouring. With the mixer on medium-low speed, pour in the yeast mixture with eggs, followed by 2 egg yolks. Finally, put in ¼ cup plus 1 tablespoon (90g) of unsalted butter at room temp. Continue mixing on medium low until everything becomes incorporated. When the dough is cohesive, increase the speed to medium and let it go for four minutes or until you get a nice, smooth elastic dough. When finished, turn the mixer off, remove dough and transfer to well-oiled large mixing bowl. Cover entirely with plastic wrap and allow to rise for 2 hours in a warm area or until its 2 ½ times its original size. The warm area can be created with putting it in a cold oven that has its light on. When properly risen, use a floured hand to work the dough onto a well-floured work surface. Gently shape the dough into a rough rectangle. Lightly flour the top of your dough, then using a rolling pin, roll your dough out until its half of an inch thick. Use light dustings of flour as needed to prevent the dough from sticking. Generously flour a baking sheet and place that next to you. Using a 3-inch circular biscuit cutter, punch out as many circles of the dough as you can and place them onto the floured baking sheet. Leave 1” of space between each circular piece of dough as they will spread a little bit. Cover the rimmed baking sheet with another, equally sized rimmed baking sheet. Just to cover it to prevent drying out while they’re proofing in a warm environment for 1½ hours or until they’re 2 ½ the size. (Optionally) you may place the dough in the refrigerator while setting up the fry station to chill and firm up. This will make the dough a little easier to use. Fill a deep, heavy-bottomed pot fitted with a candy thermometer or a fry oil thermometer with 3 ½ inches of high smoke-point oil. Heat the oil up to 350°F. Maintain this temp as consistently as possible while frying. Oil examples, Vegetable oil, Avacado Oil, even Lard works! Put a sheet tray to the side. Place a wire rack on top of this. Place paper towels on top of the sheet tray. This will act as a landing and draining spot for the finished, fried donuts. Grab a frying spider strainer or metal slotted spoon and place it to the side. Additionally, grab a bowl and put enough granulated sugar to toss the donuts in. Using a spatula, gently lift the dough masses off the sheet tray. Lay donuts 2-3 at a time into the frying oil and let them float there, frying 2-3 minutes or until golden-brown on one side. Gently flip, and let fry for another 2-3 minutes or until golden brown. Transfer to the draining zone to dry and cool slightly. While still warm or hot, toss the donuts in granulated sugar. Put these to the side. To fill the donuts, use a chopstick or wooden skewer, poke a hole in the side about halfway into the donut. Jostle the skewer around for extra room for the filling. When done, insert a Nutella-filled piping bag fitted with a nozzle and fill donuts with the desired amount of filling. You’ll know its enough when it starts to push the piping bag out of the donut. Repeat process with all donuts. Finished! Please give this comment a like so this is one of the first comments seen! Also, I want that sweet, sweet internet karma! If I missed anything, go ahead and leave a comment and I’ll make sure to fix it! Now I just wasted the last 24 minutes of my life so lemme go make these god-sends
You are such an amazing young man... I'm old enough to be your mother, so I can say things like that... I also have a mohawk so I can say things like "AWESOME hair DUDE!"
1:15 I know this is a late video, but I wanna thank you for saying that. I’ve recently been cleared for anorexia, I love this quote from you! It helps people like me out a lot! ❤️👍
The filling process reminds me of cream puffs, I distinctly remember how satisfying it is to hold the cream puff (or in this case, donut) while you fill it. You can feel the filling plump up the donut until it is full and it is a very fun experience
In Portugal we also have a version of this, it's called "Bola de Berlim". We mainly eat them at the beach during the summertime. *or at home during the winter (it's good either way)
I don't know if you are Italian, but I am. It's obvious that the literal translation is "grandi bombe", but the meaning of "bombolone" Is that. A big sweet edible bomb.
Ive been watching you for months but I didnt realize that I havent subscribed yet. I was really into cooking five years ago and what got me started was rolling my own pasta. Life got in the way and I stopped cooking. Your videos make me want to consider it again.
In Brazil we have this, and we call it "sonho", which literally mean "dream", we fill it with different things, like chocolate, guava jam, vanilla cream or this thing that's kind of a sweet and sour cream. We usually buy it from someone selling them on a car.
@@isabelvianna2362 mas eu me refiro a sonho de nata, não ao de creme (que eu acho que se aproxima mais do custard cream, me corrija se eu estiver errado hehe) pelo menos eu acho meio azedinho e docinho kkkkk
please please make a WHITE NUTELLA spread! you are the pro but I imagine: hazelnut, sugar, cocoa butter, powdered sugar, skimmed powdered milk, vanilla, salt?
Awesome video and I thank you for it. We make bomboloni (krafne) in the pastry kitchen I work in and I was very interested in their origin when I learned how to make them (ours also taste wonderful). So here is the story. Bomboloni or Krapfen (in German) originate from Germany and I believe these were first mentioned in like 15th century in some cookbook, but a very simple version. Now, I read this a while ago and my story may not be 100% accurate, but there is an anecdote about a German baker that wasn't accepted into military service but they let him stay as a field baker. He started making doughnuts and since he had no oven he fried them over the open fire. Other soldiers started calling them Berliners because he was from Berlin. You can now get Berliners in every bakery/pastry shop in Germany and believe me when I say these are very tasty. P.S. traditionally doughnuts are filled with apricot jam, but I get why you would want to use Nutella
Hey josh, I always love to cook and bake I’m 11 years old and I recently found your channel and you are a very good baker. You definitely deserve my sub!
papa i made those donuts with my sister and they were ABSOLUTELY BOMB (pun unintended) we got 28 donuts out of this dough and it lasted for about a week and still stayed soft and chewy like the day it was made! ilysm and keep going
Thanks for being such a strong supporter of mine, I really appreciate it! I will definitely keep uploading! Hoping to start uploading more than once a week at some point soon here. For now I'm gonna be going strong at uploading one video a week FOR SURE. :D
..while in Poland we call it Pączki and we consider them very traditional 😁 Each region has different filling: Lower Silesia (PL: Dolny Śląsk) fills with plum jam, but the whole Poland fills with rose petal jam. We eat them right tomorrow - we will make them in nearly each house:)) during the day called Fat Thursday (PL: Tłusty Czwartek) when we eat plenty plenty plenty of pączki 😁 Only one day in a year!🤩 Cheers and thanks for sharing. Your videos are lovely!👍💪👏👏👏❤️🇵🇱🐌
I think bomboloni are the italian version of krapfen, if not the same thing. I always thought the name was due to the fact that they tend to explode like a bomb once you bite into them, but it can be a combination of various factors. I would exclude the caloric bomb theory since it is not an everyday treat but more of a one a week/month cheat food for a special breakfast. Thank you for this simple recipe, nice work!
In Germany most people call it Berliner but it depends from which part of Germany your from. In Bavaria, most of them are filled with Rosehip Jam and I can tell you that is the best filling!
People in the comments saying "Uuhh it's actually called *whatever the name is* as in my country they are called like that", of course each country is going to have their own pronounciation as language may differ
So now you know there are different version/variant of it somewhere else & not stucked in your own bubbles. Why do you have to be negative about people sharing stuff?
Bolshoi Booze I think they’re more referring to people telling others they are wrong because that not what they know it as. I don’t think they were trying to be negative about people sharing but rather the negativity others are expressing by saying “oh you’re wrong because it’s actually called this in my country.” I do see where you’re coming from and if they meant it how you interpreted then I agree with you.
I've been watching food network since I was 14. I follow a lot of "foodies" on youtube. You're the only one that consistently makes me want to try making new things. Thanks big guy
No, he was right with the calories thing, but... Your idea is definitely funnier, in fact, when he opened one, i could have seen nutella flying everywhere
Thank you this recipe took me back to my child hood favorites. Now it makes sense to me we call this bombas in Venezuela. And they are stuff with a pastry cream instead of Nutella.
Fun Fact: In Hanukah doughnuts just like those are made called sufganiot(hebrew) and there actually very similar to the Bomboloni, the difference is that the once maide in hanukah flip around whenever they are fried on one side and are stuffed with jam, chocolate and sometimes even cheese(depends on regions) and topped with sugar or a ganache
To be fair, even out of context that phrase makes sense when you know Nutella's an Italian brand to begin with (which makes it weird to me that Joshua seems ashamed to use it here)
I’m 17 and I’ve always like cooking grilling and smoking to be specific. But I’ve been watching your videos for about 4 months now and I’ve made at least 20 of the recipes that you have made videos on. My friends and family thinks I need to go to culinary school.
Why do you not have more subs?! I've been loving your style and presentation. Had to go back and see some of your awesome recipes and this was a good one!
Hey man I found this yesterday and I’m now making some for my family’s New Year’s Day party. It’s rising atm, I usually make fried bread (nz fried bread) but I wanted to try something new plus I love Nutella 😂 so I’ll see how these turn out. Thanks for the tutorial man ! 🙌🏾
I watch a lot of baking/cooking videos, and so it`s easy to compare them in terms of how well they`re presented. Yours is really easy to follow, you stick to the recipe rather than a lot of bells and whistles, and the video work/lighting/editing/distance and all makes for a great job. Thank you. And the donuts look super! With this recipe, what is the shelf life? How do you keep them fresh through the day? I don`t know how your video popped up when I was looking up babka, but I`m sure glad it did. I`m subscribing. I teach home-hobby bakers at home, and I would feel confident in recommending your channel. They are not native speakers of English, so I need someone who speaks clearly and with an accent they can easily understand. Good job!
In Hawaii we make something similar we call it malasada’s. It comes in a variety of flavors like taro or guava & you can get them filled with different flavored custard too😋
Hey man! Just got in to your channel today. I LOVE IT! Your mix of Sorted Food, Andrew Era and Casey Neistat is amazing :) You seem like a really nice guy! I have already pressed "Follow" on your instagram as well! ;) (An instragram account with very very pretty pictures and funny texts) I definitely hope your channel grows enormously in the future, and I will follow it :D
Actually they are 1/3 in, that's why they are only partly brown, then you twist and again only 1/3 in oil. The rule is to get this yellow unfried belt around. Cheers!:)
I watch these vids especially cause I’m on a diet and watching u cooking these deserts makes me view the taste without all the calories (loved the churro vidd to)
I don’t usually cook or bake. But I discovered your channel legit last night and I think I’ve watched more than 20 videos nonstop. The content is amazing and the quality is A1. Not to mention dat ~aesthetic~ with your close up shots. Love those intimate intros and outros. I hope you get big my guy!! You deserve so much :))
Thank you sosos much. These kind of heartfelt comments mean the world to me.
Yo, I have to agree with Olivia! Them croissants are off the fucking chain doood.
Joshua Wiessman I have the ingredients and entire process memorized already after five batches
He is my FAV UA-camr BY FAR!!!!!!!!
@Tasty_xperiences Instagram Oh I'd love that you dumbo
If you want him to get popular then make sure you promote him on all popular food channels. (binging with babish, bon appetit, you get the idea)
"if you close your eyes while you're eating the calories cease to exist" - that is awesome!
Oh these aren't homemade doughnuts, they were made in a factory.
A bomb factory.
They're bombs.
Well placed reference, have a like
Tom Watson Thank you S.W. 🤣
Everyone better know where this is from
@@charliemarion4002 i wanna say brooklyn 99 but i could just be seeing jake in everyone
Parise Wellington lmao spongebob
1:08 a quote to live life by
Pragmatic Idealist Being a philosopher, one donut at a time.
@Joshua Weissman I love your channel. I started watching it only a week ago and the third or fourth day of the week I made your croissants. They came out very nice.
Adeeb Abassi shut up e girl
Mythtik Oxide lol what?
It’s scientifically proven
How dare you use French cleaning technique in sacred Italian recipe.
Bill Sere Oof
🤣🇮🇹
Does this mean war?
Baguette on spaghet
*They're **_pączki_*
In Germany we call them Berliner there usually stuffed with some good old jam and sprinkle powdered sugar on them
Mit Erdbeermarmelade😍
Wie er denkt, Berliner wären was italienisches...
In Sachsen heißen die Pfannkuchen
@@ROFLxD3000 Und in Bayern und Südthüringen heißen sie Krapfen. Ich glaube, Gebäck hat viele verschiedene Namen in Deutschland.
Oof. Also hier in Berlin heißen die Pfannkuchen😂
Written Instructions!
I’ll put the ingredients here to make sure:
Dough:
2.5 teaspoons (10g) instant yeast
½ cup (115g) lukewarm water
2 cups (255g) bread flour
2 cups (255g) all purpose flour
1.5 teaspoons (10g) kosher salt
½ cup (107g) granulated sugar
3 large eggs
2 egg yolks
¼ cup plus 1 tablespoon (90g) unsalted butter at room temp
FIlling:
Straight up nutella.
Other fillings:
seedless jams and jellies
whipped cream
pastry cream
etc.
Place 2.5 teaspoons (10g) of instant yeast into a ½ cup (115g) of lukewarm water. Give that a little stir. Let it sit for 10 minutes to bloom or until frothy and bubbly.
In a stand mixer with a dough hook attachment, add 2 cups (225g) all purpose flour and 2 cups (225g) bread flour, 1.5 teaspoons (10g) kosher salt and ½ cup (107g) granulated sugar. Mix this together either with the stand mixer or your hand, personal preference.
Crack all three whole eggs into yeast mixture for easy pouring. With the mixer on medium-low speed, pour in the yeast mixture with eggs, followed by 2 egg yolks. Finally, put in ¼ cup plus 1 tablespoon (90g) of unsalted butter at room temp.
Continue mixing on medium low until everything becomes incorporated. When the dough is cohesive, increase the speed to medium and let it go for four minutes or until you get a nice, smooth elastic dough.
When finished, turn the mixer off, remove dough and transfer to well-oiled large mixing bowl. Cover entirely with plastic wrap and allow to rise for 2 hours in a warm area or until its 2 ½ times its original size. The warm area can be created with putting it in a cold oven that has its light on.
When properly risen, use a floured hand to work the dough onto a well-floured work surface. Gently shape the dough into a rough rectangle. Lightly flour the top of your dough, then using a rolling pin, roll your dough out until its half of an inch thick. Use light dustings of flour as needed to prevent the dough from sticking.
Generously flour a baking sheet and place that next to you. Using a 3-inch circular biscuit cutter, punch out as many circles of the dough as you can and place them onto the floured baking sheet. Leave 1” of space between each circular piece of dough as they will spread a little bit.
Cover the rimmed baking sheet with another, equally sized rimmed baking sheet. Just to cover it to prevent drying out while they’re proofing in a warm environment for 1½ hours or until they’re 2 ½ the size.
(Optionally) you may place the dough in the refrigerator while setting up the fry station to chill and firm up. This will make the dough a little easier to use.
Fill a deep, heavy-bottomed pot fitted with a candy thermometer or a fry oil thermometer with 3 ½ inches of high smoke-point oil. Heat the oil up to 350°F. Maintain this temp as consistently as possible while frying.
Oil examples, Vegetable oil, Avacado Oil, even Lard works!
Put a sheet tray to the side. Place a wire rack on top of this. Place paper towels on top of the sheet tray. This will act as a landing and draining spot for the finished, fried donuts. Grab a frying spider strainer or metal slotted spoon and place it to the side. Additionally, grab a bowl and put enough granulated sugar to toss the donuts in.
Using a spatula, gently lift the dough masses off the sheet tray. Lay donuts 2-3 at a time into the frying oil and let them float there, frying 2-3 minutes or until golden-brown on one side. Gently flip, and let fry for another 2-3 minutes or until golden brown. Transfer to the draining zone to dry and cool slightly. While still warm or hot, toss the donuts in granulated sugar. Put these to the side.
To fill the donuts, use a chopstick or wooden skewer, poke a hole in the side about halfway into the donut. Jostle the skewer around for extra room for the filling. When done, insert a Nutella-filled piping bag fitted with a nozzle and fill donuts with the desired amount of filling. You’ll know its enough when it starts to push the piping bag out of the donut. Repeat process with all donuts.
Finished! Please give this comment a like so this is one of the first comments seen! Also, I want that sweet, sweet internet karma! If I missed anything, go ahead and leave a comment and I’ll make sure to fix it! Now I just wasted the last 24 minutes of my life so lemme go make these god-sends
Thank you for writing the technique out for us🌻
I love you so much rn
You’re a legend thank u so much!🙏
damn this is epic. thx 👌😎👍
That’s super thoughtful
In Poland we call them pączki and they're usually stuffed with rose jam. On top we put powdered sugar or frosting.
I gained 20 pounds just looking at them
And yet id still eat all of them
d i p pブラップスニフ that’s negative, the calories don’t exist if you don’t acknowledge them.
MatF u mean America bro?
MatF no i get ur joke i was saying Americans would stare at it because of the stereotypes of them being fat. So idk how its a wooosh haha
MatF ohh sorry, I interpreted it wrong. Have a good day
German girl here, we call them "Berliner" and they are delicious, especially with nutella filling!😋
The first time i had nutella was in Germany almost 30 years ago
Am besten sind aber die Berliner mit Pflaumenmus ;)
Cooles Profilbild btw. :)
hust* Krapfen hust*
@@isabella3627 shush
Ich würde gern nach Deutschland reisen, um sie zu probieren.
"If you eat with your eyes closed, then the calories ceased to exist".
I must have been eating with my eyes wide open my entire life then.😂😂
You are such an amazing young man... I'm old enough to be your mother, so I can say things like that... I also have a mohawk so I can say things like "AWESOME hair DUDE!"
lilmimi1919 thank you so much! I think I might be due for a mild trim. 😜
It just makes my heart swell at how far he and his team have come. ❤❤❤
Hope this video skyrockets and gets you all the subscribers that have been long over due for your channel! Love your videos, keep it up!! 😊
I cherish this comment. Thank you so much. I am seriously in love with the UA-cam community. You guys are so supportive!!! :)
@@JoshuaWeissman now this 🥺
this is like 3 years late but this dude has like almost 6 mill subs now hes came a long way
Geez this aged well. 9.3m as of mid 2024 hahah
You're pronouncing it right, and yes, they are called "bomboloni" because of calories
I lover you calorie philosophy. I won't acknowledge negativity in my life.
yes hello thicc boi
1:22
Jacob Short 😂😂😂😂👌🏻
Omg, I still can't process how much Josh has changed in 2 years! How can an adult change soo much?? It's like 2 entirely different people!! 😱❤️
Facial hair makes a biiiig difference 👀
Adrenochrome is a hell of a drug
1:15 I know this is a late video, but I wanna thank you for saying that. I’ve recently been cleared for anorexia, I love this quote from you! It helps people like me out a lot! ❤️👍
The filling process reminds me of cream puffs, I distinctly remember how satisfying it is to hold the cream puff (or in this case, donut) while you fill it. You can feel the filling plump up the donut until it is full and it is a very fun experience
I've watched SO MANY cooking videos or tv programs and SO MANY chefs but I swear Josh is my favorite one
Made these today and they were great! Filled with lemon curd, peanut butter mousse, and pastry cream. Delicious!!
When he showed the french method of cleaning the spilled flour🤣🤣🤣🤣🤣just had to sub😂🤣🤣you’re amazing ❤️❤️❤️
In Portugal we also have a version of this, it's called "Bola de Berlim". We mainly eat them at the beach during the summertime.
*or at home during the winter (it's good either way)
Actually "bomboloni" translated means "big bombs" (in italian bomba is bomb)
no
I don't know if you are Italian, but I am. It's obvious that the literal translation is "grandi bombe", but the meaning of "bombolone" Is that. A big sweet edible bomb.
È ovvio che sia un derivazione dialettale. Il significato rimane quello
bro non so di dove sei ma di certo non ho mai sentito una persona dire bombolona per dire grande bomba, massimo un bombolone è quello del gas
I like big bombs and I cannot lie
Ive been watching you for months but I didnt realize that I havent subscribed yet. I was really into cooking five years ago and what got me started was rolling my own pasta. Life got in the way and I stopped cooking. Your videos make me want to consider it again.
"if you close your eyes the calories won't matter"
man just cured obesity
You can never go wrong with donuts. They are perfect.
Your videos are so entertaining and informative as well! I love your descriptions and hope to see more of your good work :)
Thank you so much! I put out a video every week so keep an eye out. :P
Joshua Weissman Haha I can't wait to see them!
I love all your videos and I just keep watching them repeatedly, I can't keep count of the video's I've watched
I made these. I filled them with a homemade dark chocolate custard, though. Thank you very much for the video! They were lovely.
Patrick Woolery I mean they have many names but still true
OK SHOWOFF
In Brazil we have this, and we call it "sonho", which literally mean "dream", we fill it with different things, like chocolate, guava jam, vanilla cream or this thing that's kind of a sweet and sour cream. We usually buy it from someone selling them on a car.
Sweet e sour é custard cream moço
Ou na padoca 😂😂
@@isabelvianna2362 mas eu me refiro a sonho de nata, não ao de creme (que eu acho que se aproxima mais do custard cream, me corrija se eu estiver errado hehe) pelo menos eu acho meio azedinho e docinho kkkkk
Nunca comi de nata, é melhor?
@@Junior-kb1nz creme de sonho daquele amarelado é o mesmo que custard cream mesmo
Bomboloni is called "Sonho" (Dream) in Brazil. :D
Most appropriate name for it!
Bola de Berlim em Portugal
Freking amazing, who would have thought something so amazing could exist
please please make a WHITE NUTELLA spread!
you are the pro but I imagine: hazelnut, sugar, cocoa butter, powdered sugar, skimmed powdered milk, vanilla, salt?
Its missing palm spoil.
And whale tears
and the screams of orphans--I mean dolphins
@@wooby4104 both of those are slightly worrying 😂
...white chocolate? Or is that too contentious?
Before I forget. Thank you for basically making my life better
Marry me
Ather Hasan man.. even girls don't ask.. that
@@jow14281 Ather is a girl's name.
Shame on you Ather.
Don't be silly.
stop doing that to your self.
this is wrong.
Just rethink about your comment
Hope the best for you.
@@youjediseam9792 lol What? Because she's a woman?
@@GeorgiaAndrea no because marriage isn't something we used for joke or kidding. that;s all. I may acted over.
Awesome video and I thank you for it. We make bomboloni (krafne) in the pastry kitchen I work in and I was very interested in their origin when I learned how to make them (ours also taste wonderful). So here is the story. Bomboloni or Krapfen (in German) originate from Germany and I believe these were first mentioned in like 15th century in some cookbook, but a very simple version. Now, I read this a while ago and my story may not be 100% accurate, but there is an anecdote about a German baker that wasn't accepted into military service but they let him stay as a field baker. He started making doughnuts and since he had no oven he fried them over the open fire. Other soldiers started calling them Berliners because he was from Berlin. You can now get Berliners in every bakery/pastry shop in Germany and believe me when I say these are very tasty.
P.S. traditionally doughnuts are filled with apricot jam, but I get why you would want to use Nutella
Omg you’re amazing. You’re actually my idol
Hey josh, I always love to cook and bake I’m 11 years old and I recently found your channel and you are a very good baker. You definitely deserve my sub!
it's also called a suphgania(סופגניה) it's a traditional Jewish dessert which is made in hanooka
papa i made those donuts with my sister and they were ABSOLUTELY BOMB (pun unintended) we got 28 donuts out of this dough and it lasted for about a week and still stayed soft and chewy like the day it was made! ilysm and keep going
Please upload more I am in love with your channel since cookies recipe video
Thanks for being such a strong supporter of mine, I really appreciate it! I will definitely keep uploading! Hoping to start uploading more than once a week at some point soon here. For now I'm gonna be going strong at uploading one video a week FOR SURE. :D
Lol that's what got me here too
..while in Poland we call it Pączki and we consider them very traditional 😁 Each region has different filling: Lower Silesia (PL: Dolny Śląsk) fills with plum jam, but the whole Poland fills with rose petal jam. We eat them right tomorrow - we will make them in nearly each house:)) during the day called Fat Thursday (PL: Tłusty Czwartek) when we eat plenty plenty plenty of pączki 😁 Only one day in a year!🤩 Cheers and thanks for sharing. Your videos are lovely!👍💪👏👏👏❤️🇵🇱🐌
I think bomboloni are the italian version of krapfen, if not the same thing. I always thought the name was due to the fact that they tend to explode like a bomb once you bite into them, but it can be a combination of various factors. I would exclude the caloric bomb theory since it is not an everyday treat but more of a one a week/month cheat food for a special breakfast. Thank you for this simple recipe, nice work!
in portuguese, they translate to bomb as well :)
In Germany most people call it Berliner but it depends from which part of Germany your from.
In Bavaria, most of them are filled with Rosehip Jam and I can tell you that is the best filling!
In Portugal we call it bola de Berlim (Berlim ball)
If u take out the nutella and put egg filling, it is what we portuguese call a "Bola de Berlim" which translates more or less to Berlin's Ball
In the Czech Republic we call it „kobliha“ and they're usually filled with jam and sprinkled with powdered sugar.
People in the comments saying "Uuhh it's actually called *whatever the name is* as in my country they are called like that", of course each country is going to have their own pronounciation as language may differ
Yes, and that's what the social media are for: to exchange experiences and share our names to show that we are equally great and interesting.
So now you know there are different version/variant of it somewhere else & not stucked in your own bubbles. Why do you have to be negative about people sharing stuff?
Bolshoi Booze I think they’re more referring to people telling others they are wrong because that not what they know it as. I don’t think they were trying to be negative about people sharing but rather the negativity others are expressing by saying “oh you’re wrong because it’s actually called this in my country.” I do see where you’re coming from and if they meant it how you interpreted then I agree with you.
starshipeleven that’s the entire internet!
@@katieelizabeth1415 that was exactly my point
I've been watching food network since I was 14. I follow a lot of "foodies" on youtube. You're the only one that consistently makes me want to try making new things. Thanks big guy
Y’all: bomboloni
Me, an intellectual: *p ą c z k i*
bruh THANK YOU
Yes
Me, also intellectual:
B E R L I N E R
Me: d i n n e r
Food
Tried this recipe and it was the best recipe I've tried in years! Fantastic!
Pretty sure they're called "bomboloni" cause they are so stuffed they could explode
No, he was right with the calories thing, but... Your idea is definitely funnier, in fact, when he opened one, i could have seen nutella flying everywhere
Thank you this recipe took me back to my child hood favorites. Now it makes sense to me we call this bombas in Venezuela. And they are stuff with a pastry cream instead of Nutella.
I have to say, I'm surprised you didn't make your own Nutella.
what I love about your videos is that you make it so easy to make.
סופגניה עם סוכר ונוטלה
Sufgania with Sugar and Nutella
just saw these old videos, when Joshua is much younger! 😱😱
YUM! In Brazil we call it Sonho (dream) hahaha ❤️ thanks for the recipe!
You have the best music in your videos
You know in polish it s called "pączki" but it can be stuffed with many sweer things :)
dżem
Fun Fact:
In Hanukah doughnuts just like those are made called sufganiot(hebrew) and there actually very similar to the Bomboloni, the difference is that the once maide in hanukah flip around whenever they are fried on one side and are stuffed with jam, chocolate and sometimes even cheese(depends on regions) and topped with sugar or a ganache
0:31 “italian stuffed donuts”
I know hes saying they’re from italy, but you can take it out of context
To be fair, even out of context that phrase makes sense when you know Nutella's an Italian brand to begin with (which makes it weird to me that Joshua seems ashamed to use it here)
I’m 17 and I’ve always like cooking grilling and smoking to be specific. But I’ve been watching your videos for about 4 months now and I’ve made at least 20 of the recipes that you have made videos on. My friends and family thinks I need to go to culinary school.
The brazilian version os fluffier and larger and they're called sonhos =)
Here we called Berlinesas or Fray's balls, and we stuff them with dulce de leche as we do with everything. That's one of my favorite recipes to make!
These Bombologni are marvelous great job Joshua!
My grandma use to make it with raisins-walnuts-honey pasted filling ^^
wow! this is an old video format! but it has its charm, consider doing an aniversary video like that...!
Amazing!
Why do you not have more subs?! I've been loving your style and presentation. Had to go back and see some of your awesome recipes and this was a good one!
1:20 thicc boi, best boi
as an italian speaker i can confirm to you that the way you pronounced bomboloni was fine 👍
1:21 Give us a tutorial on how to bake that cake please
Hey man I found this yesterday and I’m now making some for my family’s New Year’s Day party. It’s rising atm, I usually make fried bread (nz fried bread) but I wanted to try something new plus I love Nutella 😂 so I’ll see how these turn out. Thanks for the tutorial man ! 🙌🏾
Love me some bomba con nutella! Ciao frome Rome!
I finally tried this recipe. Thank you, it came out amazing. Was worth every step.
Man I love watching your videos. Can i use ap flour instead of bread flour though
Yes, you can totally use AP. The dough might be a little more loose though. :)
I watch a lot of baking/cooking videos, and so it`s easy to compare them in terms of how well they`re presented. Yours is really easy to follow, you stick to the recipe rather than a lot of bells and whistles, and the video work/lighting/editing/distance and all makes for a great job. Thank you. And the donuts look super! With this recipe, what is the shelf life? How do you keep them fresh through the day? I don`t know how your video popped up when I was looking up babka, but I`m sure glad it did. I`m subscribing. I teach home-hobby bakers at home, and I would feel confident in recommending your channel. They are not native speakers of English, so I need someone who speaks clearly and with an accent they can easily understand. Good job!
Bruh i just looked at the thumbnail and my stomach went
“ i will now demonstrate a whales mating call “
In Hawaii we make something similar we call it malasada’s. It comes in a variety of flavors like taro or guava & you can get them filled with different flavored custard too😋
you look like that screwed up hot guy from the fosters and i love it
Radhia Melki I take that as a compliment. Thank you! 🙏
Wyatt!! Yes!! I love you lol you made me giggle🤘
I’m calling it now, you’re at 17k subs right now but you’re going to blow up and get 1 million subs‼️ 🙌
Bohm·boh·loh·nee- means donuts more slang. Ciambelle is proper noun for doughnuts depending on context. Bomb is actually bomba. 😘
In my country, it's called Krofna, and it's the best with any homemade jam filling
wait do u move the stand mixer every time u use it because they are sooooooooo heavy
Ive been watching you forever and you have to be the best channel out out youtube!!!!
Omg I think I’m In love ❤️
they look so good-
Everytime I make these I use this recipe
How many donuts can you get from this recipe?
Hi from South Africa! I just wanted to say that this recipe was incredible, I've made it twice! Huge fan of your channel and your recipes 😊
Ashlina Ramdutt hi there
a year later but do u remember how many it made?
Hey man! Just got in to your channel today. I LOVE IT! Your mix of Sorted Food, Andrew Era and Casey Neistat is amazing :) You seem like a really nice guy! I have already pressed "Follow" on your instagram as well! ;) (An instragram account with very very pretty pictures and funny texts)
I definitely hope your channel grows enormously in the future, and I will follow it :D
Martin Jönsson Thank you so much!! These type of comments totally make my day. 😃
there is something like that in Portugal too, it's called bola de berlim. Traditionally it's filled with an egg filling called doce de ovos
Do we really need so much oil if they are floating on the surface ? I guess 2 cm should be enough
I mean people accross Europe have done it with a lot of oil for years, bu sure, try it out yourself and let us know how it went
More oil in frying is always less fatty. . . when the oil loses temp more fat is absorbed by the product.
Actually they are 1/3 in, that's why they are only partly brown, then you twist and again only 1/3 in oil. The rule is to get this yellow unfried belt around. Cheers!:)
I watch these vids especially cause I’m on a diet and watching u cooking these deserts makes me view the taste without all the calories (loved the churro vidd to)
Everytime I watch one of your videos I gain 500 pounds 😤♥️
Its ok I didnt gain a baby by him so Im just as disappointed😭😂😂😂
The pronunciation is SPOT ON.
Why does papa not have facial hair 😭
Now he has
i made these sunday and although it took me a long time it was so worth it! they turned out good thanks josh
Damn 1 year ago.
I made some they're good.
OMG the Happy Days theme! Taking me to my childhood ❤️