Thanks for watching and commenting on my video... sorry to say that I’m no longer making donuts. I have a ranch with horses, goats and chickens... takes all of my free time taking care of them and the property. I really miss working there and maybe after I truly retire I’ll openly own shop. I would let the dough proof about 20/25 minutes. Thanks again for watching my videos!!!
Joe can you do a video on how you made bars? The question I wanted to know is after you rolled and cut do you place the dough onto the tray or do you flatten the dough first before you placed it on the fryer tray.
Sorry, I just noticed your comment... after I cut them and put them on the tray I put the in the proofer for 20-30 minutes... we don’t flatten them or any other donut/pastry. I recently made a reg video of me making them and others for Cinnamon Twists and Rolls. Thanks for watching and commenting on my videos I really appreciate it!!!
How big is your doughnut cutter and how thick is the dough and how long do you proof them for (at what temperature) - my doughnuts up end always flat. How much are you aiming for when you weigh them? Thanks!
Pitu Sim sorry, I’ve just noticed your questions. I’m not doing the donut thing. My mother in law had a stroke and I’ve had to quit making donuts at least until things get back to normal. The donut cutter is normal size. When I cut my donuts I used the edge of my thumb for dough thickness (never weighed them) I proofed them in a plastic covered rack for about 30-45 minutes. Sorry again about not seeing this sooner, thanks for watching and commenting on my video. I hope you have a Blessed day!!!
Good day to you sir! I watched how do you make donuts and i love the way you do it..Sir can i ask if can you share your recipe for 1 kilo. I just want to make it like your dough and sell it around my neighborhood for a living. Im from philippines sir. Thank you so much sir and have a blessed day.
Sorry, I had to leave the shop due to family illness... just couldn’t do the hours anymore. Thanks for watching and commenting on my videos, I truly appreciate it!!!
Joe from the mixing to the dividing the loafs into 4 how do you get the loafs so fluffy and soft. I am trying to do this but I just can’t get the dough as fluffy as yours. Are you putting them into. Provider that we can’t see or are they just laying on counter.
chad chad I typically let the whole dough proof for about 10 minutes before I cut it into 4 loaves. I find it’s easy to manage when I do that. Thanks for watching the video and your comment, I hope this helps.
Martha Duffy sorry, I just noticed your comment. no, I actually have used the same (2) cutters for over 4 years now and haven’t sharpened them at all. Both still cut without a problem. Thanks for watching my videos and I appreciate your comment/question.
Dough Knifes are a 8" Dexter and a 6" Mundial, i think the other cutters (donut, Jelly, Long John and the 5 donut hole cutter) are made by Rochow. but not sure on those, Thanks for watching my videos, I really appreciate it!!!
I make four large doughs every morning... from each of those doughs I get four loaf of dough. From the loaf I save my first two scraps to put in with my third and fourth doughs to increase the amount of donuts I get out of those loaves. The rest of the scraps I remix together to make my “specials” (fritters, bear claws, cinnamon rolls and cinnamon twist) If you have any other questions or don’t understand, please ask and I will try and make it clearer. Thanks for watching and your comment, I really do appreciate it!!!
angel mk123 no, I don’t... I’ll check into them and see if we can add them to our items that we sell!!! Thank you for watching my videos, and for your comment.
I watced many of your videos, and I learn to cut as your but my Donuts always go small and thick.. I have learn to make donuts for months... Thanks for your willing reply in soon
Sorry Simon, I didn’t see your comment till now... thank you for watching my videos, I’m hoping to do some explaining my process (from making the dough to cutting the donuts) the big thing I’ve learned is the roll consistently, I try and keep the dough a certain thickness (I lay my thumb next to as a rule) that way when you cut the donuts they should rise the same. I have also noticed that the temperature in the shop effects the dough(ie... they may rise differently early morning then in the afternoon. I hope this helps you... thanks again for watching. Have a Blessed day!!!
I can't, this is the only surface I've ever parpared dough on, but I think marble, plexiglass, or stainless steel (all are non-porous) would be good because thev would be easy to clean.
for some reason i could just sit here all day watching this guy cut donuts. very intriguing.
After mixing the dough, how long do you let it proof before rolling out and cutting doughnuts?
Love your dough...beautiful.
Thanks for watching and commenting on my video... sorry to say that I’m no longer making donuts. I have a ranch with horses, goats and chickens... takes all of my free time taking care of them and the property. I really miss working there and maybe after I truly retire I’ll openly own shop. I would let the dough proof about 20/25 minutes. Thanks again for watching my videos!!!
Joe can you do a video on how you made bars? The question I wanted to know is after you rolled and cut do you place the dough onto the tray or do you flatten the dough first before you placed it on the fryer tray.
Love you videos.
Sorry, I just noticed your comment... after I cut them and put them on the tray I put the in the proofer for 20-30 minutes... we don’t flatten them or any other donut/pastry. I recently made a reg video of me making them and others for Cinnamon Twists and Rolls.
Thanks for watching and commenting on my videos I really appreciate it!!!
How big is your doughnut cutter and how thick is the dough and how long do you proof them for (at what temperature) - my doughnuts up end always flat. How much are you aiming for when you weigh them? Thanks!
Pitu Sim sorry, I’ve just noticed your questions. I’m not doing the donut thing. My mother in law had a stroke and I’ve had to quit making donuts at least until things get back to normal. The donut cutter is normal size. When I cut my donuts I used the edge of my thumb for dough thickness (never weighed them) I proofed them in a plastic covered rack for about 30-45 minutes. Sorry again about not seeing this sooner, thanks for watching and commenting on my video. I hope you have a Blessed day!!!
@@TheSchockwave Sorry about your mother, Joe! I hope she is doing better! Your guidance is most helpful.
How come you don’t stretch your raised donuts? And what size is the cutters that you are using?
Good day to you sir!
I watched how do you make donuts and i love the way you do it..Sir can i ask if can you share your recipe for 1 kilo. I just want to make it like your dough and sell it around my neighborhood for a living. Im from philippines sir. Thank you so much sir and have a blessed day.
Sorry, I had to leave the shop due to family illness... just couldn’t do the hours anymore. Thanks for watching and commenting on my videos, I truly appreciate it!!!
Joe from the mixing to the dividing the loafs into 4 how do you get the loafs so fluffy and soft. I am trying to do this but I just can’t get the dough as fluffy as yours. Are you putting them into. Provider that we can’t see or are they just laying on counter.
chad chad I typically let the whole dough proof for about 10 minutes before I cut it into 4 loaves. I find it’s easy to manage when I do that.
Thanks for watching the video and your comment, I hope this helps.
If I had another life to live, I would be baker! A doughnut 🍩 maker!
Do you ever sharpen your donut cutters? If so how do you do it?
Martha Duffy sorry, I just noticed your comment. no, I actually have used the same (2) cutters for over 4 years now and haven’t sharpened them at all. Both still cut without a problem.
Thanks for watching my videos and I appreciate your comment/question.
that looks like a delicious production run
Ben Kirkness thank you... this was when I first started making donuts and pastries. I definitely "nursed" the dough a bit much.
hi, nice video, could you tell me what brand and sizes are ur cutters? thanks
Dough Knifes are a 8" Dexter and a 6" Mundial, i think the other cutters (donut, Jelly, Long John and the 5 donut hole cutter) are made by Rochow. but not sure on those, Thanks for watching my videos, I really appreciate it!!!
These vids are awesome!!
Thank you... I appreciate you watching and taking time to comment.
How about leftover dough?do you reuse it same day or next day?or just dump it? Thanks for reply
I make four large doughs every morning... from each of those doughs I get four loaf of dough. From the loaf I save my first two scraps to put in with my third and fourth doughs to increase the amount of donuts I get out of those loaves. The rest of the scraps I remix together to make my “specials” (fritters, bear claws, cinnamon rolls and cinnamon twist)
If you have any other questions or don’t understand, please ask and I will try and make it clearer.
Thanks for watching and your comment, I really do appreciate it!!!
Do you have any video on how to make butter milk bars?
angel mk123 no, I don’t... I’ll check into them and see if we can add them to our items that we sell!!! Thank you for watching my videos, and for your comment.
I watced many of your videos, and I learn to cut as your but my Donuts always go small and thick.. I have learn to make donuts for months... Thanks for your willing reply in soon
Sorry Simon, I didn’t see your comment till now... thank you for watching my videos, I’m hoping to do some explaining my process (from making the dough to cutting the donuts) the big thing I’ve learned is the roll consistently, I try and keep the dough a certain thickness (I lay my thumb next to as a rule) that way when you cut the donuts they should rise the same. I have also noticed that the temperature in the shop effects the dough(ie... they may rise differently early morning then in the afternoon. I hope this helps you... thanks again for watching. Have a Blessed day!!!
Good job 👍🏻
Nice video! I'm from Brazil and i make some Donut to my Donuts Company. Thanks!!!
Thanks for watching my videos... I hope you enjoy making donuts as much as I do.
What type of table do you use to open the dough?
its a butcher block table with a plexiglass top...
I use marble. Can you tell me what kind of table is the best?
I can't, this is the only surface I've ever parpared dough on, but I think marble, plexiglass, or stainless steel (all are non-porous) would be good because thev would be easy to clean.
Nice