Holly crap.. that's a lot of work! No wonder they cost $19.00 for a dozen here in Hawaii. Looks like Leleha Bakery is going to keep my business after all. They are good though!
in Japan they cost the same as all the other donuts. cause they have a machine. and they aren't 19 a dozen everywhere in hawaii. That would seem to be a haoli price.
Thanks for your comment! We‘ve done a second video with this recipe, the link is in the description box above. If you’re still interested, you can try that. =) Sorry for the late (!) reply!
hi ! i’m a professional baker, i have some tips ! 1. waaaaay too much flour on your board ! you only need a dusting to stop dough from sticking. 2. your oil was too shallow! more oil will prevent dark spots from forming because of the donuts hitting the bottom of the dish 3. do not continually flip the donuts. the average amount of time to cook a donut is one minute on the first side, then flip, then 1 minute of the second side, then out of the heat. flipping promotes oil to stay inside the donut which makes it soggy 4. speaking of oil, always fry donuts in shortening based oil, as opposed to something like peanut oil. shorting is solid at room temperature, while oil remains a liquid, which makes the donut oily and soggy and gross enjoy !!!
You’re very helpful, thank you! =) I don’t deepfry often as it makes the kitchen smell bad. Your tips are highly appreciated! I think you also helped others. =)
Thanks for your comment! We‘ve done a second video with this recipe, the link is in the description box above. If you’re still interested, you can try that. =) Sorry for the late (!) reply!
Thanks for your comment! We‘ve done a second video with this recipe, the link is in the description box above. If you’re still interested, you can try that. =) Sorry for the late (!) reply!
Hello, sorry for the late reply! You might like our second take of the video, this time with an actual list of the ingredients. ;) Link in the description box above =)
I tried it and failed. I think something is wrong with the measurements. I got a batter instead of a dough in my bowl so i added more rice flour. Then when i shaped them and put them in the oil they broke apart when i tried to flip them. But maybe I made them too big so that was my fault.
Thanks for your comment! We‘ve done a second video with this recipe, the link is in the description box above. If you’re still interested, you can try that. =) Sorry for the late (!) reply!
Thanks for your comment! We‘ve done a second video with this recipe, the link is in the description box above. If you’re still interested, you can try that. =) Sorry for the late (!) reply!
Thanks for your comment! This process will make the dough easier to handle in the further process. It‘ll be more sticky and the final product will be more chewy! =)
not to be mean or anything but to the people asking for the list of ingredients, like, it’s on the video can’t y’all just write it down in a piece of paper? like wow, so y’all have been waiting for a YEAR now just for the ingredients? 👀🤦🏼♀️
Sure, they can, but believe me, it's a lot easier when you open your bookmark and they are all there, instead of having to write it down, particularly when you so many.
Thanks for your comment! We‘ve done a second video with this recipe, the link is in the description box above. If you’re still interested, you can try that. =) Sorry for the late (!) reply!
Thanks for helping out! We‘ve done a second video with this recipe, the link is in the description box above. If you’re still interested, you can try that. =) Sorry for the late (!) reply!
Thanks for your comment! We‘ve done a second video with this recipe, the link is in the description box above. If you’re still interested, you can try that. =) Sorry for the late (!) reply!
This is not the recipe...I used the amounts that was said and it was sooo liquidy...I had to add so much flour and the dough was still sticky as heck...frying was not good. I guess I’ll just stick to buying it already made lol
Agreed. I just tried with the said ingredients in the video and it was way too runny. I think I added around 4cups glutinous rice flour in the end at least to get that same consistency in the video..
Your best bet is to add the milk in smaller portions until you get that consistency you're looking for. Adding a small amount of another kind of flour helps too
Thanks for your comment! We‘ve done a second video with this recipe, the link is in the description box above. If you’re still interested, you can try that. =) Sorry for the late (!) reply!
Thanks for your comment! We‘ve done a second video with this recipe, the link is in the description box above. If you’re still interested, you can try that. =) Sorry for the late (!) reply!
![Pondering donut 폰데링 ポンデリング [스윗더미 . Sweet The MI]](/img/n.gif)
Holly crap.. that's a lot of work! No wonder they cost $19.00 for a dozen here in Hawaii. Looks like Leleha Bakery is going to keep my business after all. They are good though!
Marx Wade I’m pretty sure bakeries have machines to shape them tho.....However making it at home takes so much effort!
in Japan they cost the same as all the other donuts. cause they have a machine. and they aren't 19 a dozen everywhere in hawaii. That would seem to be a haoli price.
If possible, the ingredients list would be awesome :) Thank you!
Thanks for your comment! We‘ve done a second video with this recipe, the link is in the description box above. If you’re still interested, you can try that. =) Sorry for the late (!) reply!
Can we skip the honey? Or do we still have to us it/use substitute?
I tried this recipe and failed miserably. There was way too much liquid so I wasted an entire bag of glutinous rice flour.
hi ! i’m a professional baker, i have some tips !
1. waaaaay too much flour on your board ! you only need a dusting to stop dough from sticking.
2. your oil was too shallow! more oil will prevent dark spots from forming because of the donuts hitting the bottom of the dish
3. do not continually flip the donuts. the average amount of time to cook a donut is one minute on the first side, then flip, then 1 minute of the second side, then out of the heat. flipping promotes oil to stay inside the donut which makes it soggy
4. speaking of oil, always fry donuts in shortening based oil, as opposed to something like peanut oil. shorting is solid at room temperature, while oil remains a liquid, which makes the donut oily and soggy and gross
enjoy !!!
Annalee Grace glutinous rice flour dough is different from dough made from flour
This is rice flour, its really sticky that’s why you need a lot flour
Can u help me?..i dont know why my donuts getting shrink after take it out from the oil.
Annalee Grace girl, how would you make really really chewy donuts?
You’re very helpful, thank you! =) I don’t deepfry often as it makes the kitchen smell bad. Your tips are highly appreciated! I think you also helped others. =)
where is the ingredients list
Thanks for your comment! We‘ve done a second video with this recipe, the link is in the description box above. If you’re still interested, you can try that. =) Sorry for the late (!) reply!
Beautiful
Thank you! ^^
I know right, so mesmerising
Why mine shrinking after when it cool
. AWESOME. WAITING FOR THE LIST OF INGREDIENTS
Its in the video..
Thanks for your comment! We‘ve done a second video with this recipe, the link is in the description box above. If you’re still interested, you can try that. =) Sorry for the late (!) reply!
pon de ring are my favorite. will definitely try your recipe. thank u ^0^
Hello, sorry for the late reply! You might like our second take of the video, this time with an actual list of the ingredients. ;) Link in the description box above =)
Butter has lactose I'm sure?
Chiara Chaves butter is pure fat lactose is carbohydrate
Anyone here made this successfully? I made it according to the indicated ingredients but failed miserably.
Natalie WongPT nope
I made it last week,failed.
I dont know why it started to shrink after take out from oil.
I tried it and failed. I think something is wrong with the measurements. I got a batter instead of a dough in my bowl so i added more rice flour. Then when i shaped them and put them in the oil they broke apart when i tried to flip them. But maybe I made them too big so that was my fault.
Thanks for your comment! We‘ve done a second video with this recipe, the link is in the description box above. If you’re still interested, you can try that. =) Sorry for the late (!) reply!
i'm *pon* *de* *ring*
why is it called pon de ring?
It is just what the shape of the donut is called
It's mister donuts mascot!
thank you for the recipe! :D
Kookie Muncher wzz
Thanks for your comment! We‘ve done a second video with this recipe, the link is in the description box above. If you’re still interested, you can try that. =) Sorry for the late (!) reply!
This recipe is totally wrong on the measurement. Don’t bother trying.
I write down recipes on index cards kept near computer easy peasy. Question why is a starter necessary its not yeast???
just guessing...might be the same idea as the tangzhong method used in hokkaido milk bread and other asian bread kinds. of course i could be wrong.
Thanks for your comment! This process will make the dough easier to handle in the further process. It‘ll be more sticky and the final product will be more chewy! =)
not to be mean or anything but to the people asking for the list of ingredients, like, it’s on the video can’t y’all just write it down in a piece of paper? like wow, so y’all have been waiting for a YEAR now just for the ingredients? 👀🤦🏼♀️
iiip
Sure, they can, but believe me, it's a lot easier when you open your bookmark and they are all there, instead of having to write it down, particularly when you so many.
@@melodytsan4120 and if the video ever gets taken down by the owner? Then what will you do? Lol!
update: it's still not here
Thanks for your comment! We‘ve done a second video with this recipe, the link is in the description box above. If you’re still interested, you can try that. =) Sorry for the late (!) reply!
Weird that they didn't add the recipe. Here's a link for mochi donuts but they are not lactose free: ladyandpups.com/2014/06/13/mochi-donuts/
Thanks for helping out! We‘ve done a second video with this recipe, the link is in the description box above. If you’re still interested, you can try that. =) Sorry for the late (!) reply!
Isn’t this easier with tofu?
Not so sure. What do you think?
Good idea! I didn’t try that yet, might give it a shot soon! =) Thanks!
Would have been good if you showed what they looked like on the inside
Thanks for your comment! We‘ve done a second video with this recipe, the link is in the description box above. If you’re still interested, you can try that. =) Sorry for the late (!) reply!
ممكن المقادير بالعربي
This is not the recipe...I used the amounts that was said and it was sooo liquidy...I had to add so much flour and the dough was still sticky as heck...frying was not good. I guess I’ll just stick to buying it already made lol
Agreed. I just tried with the said ingredients in the video and it was way too runny. I think I added around 4cups glutinous rice flour in the end at least to get that same consistency in the video..
Your best bet is to add the milk in smaller portions until you get that consistency you're looking for. Adding a small amount of another kind of flour helps too
Thanks for your comment! We‘ve done a second video with this recipe, the link is in the description box above. If you’re still interested, you can try that. =) Sorry for the late (!) reply!
Whose here because of katakuri
Please we need the ingredients :(
Here's a website for mochi donuts but it is not lactose free: ladyandpups.com/2014/06/13/mochi-donuts/
Thanks for your comment! We‘ve done a second video with this recipe, the link is in the description box above. If you’re still interested, you can try that. =) Sorry for the late (!) reply!
Dancing Sprinkles thank you ! It will help me a lot :)
It said gluten free and the first ingredient was glutinous rice flour
Glutinous rice flour, or sticky rice flour, or sweet rice flour, is gluten free. I hope this helps