Professional Bakers Teach You How To Make DONUTS!
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- Опубліковано 9 вер 2024
- DONUTS! Everything you wanted to know about donuts is in this latest episode of Baking Day with Anna Olson!
Baking Day is a video podcast series where Anna Olson invites one of her friends from the culinary world to bake along with her and chat about all things baking!
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Recipe
Makes 15 to 18 doughnuts
Prep Time: 20 minutes, plus rising
Cook Time: 5 minutes per batch
Ingredients
Doughnut Dough:
4 cups (600 g) bread flour (see note)
⅓ cup (70 g) granulated sugar
2¼ tsp (1 pkg) instant dry yeast
½ tsp fine salt
1½ cups (375 mL) 1% or 2% milk, room temperature
1 large egg, room temperature
2 large egg yolks, room temperature
6 Tbsp (90 g) unsalted butter, room temperature
Vegetable oil, for frying
Glaze:
¼ cup (60 g) unsalted butter, melted but still warm
1½ cups (195 g) icing sugar, sifted
1½ tsp vanilla extract
3 to 6 Tbsp (45 to 90 mL) 1% or 2% milk, room temperature
Directions
1. For the doughnut dough, place all of the ingredients (other than the oil for frying) in
the bowl of a stand mixer fitted with the hook attachment. Mix at low speed until
blended, then increase the speed one level and knead until the dough is smooth and
elastic, about 4 minutes. (Alternatively, you can blend the ingredients by hand, then turn
the dough out onto a floured surface to knead until smooth, about 6 minutes.)
2. Place the dough into a large ungreased bowl, cover with plastic wrap and leave to
rise for an hour or until doubled.
3. To cut the doughnuts, turn the risen dough out onto a floured surface and roll to ½
inch (1.2 cm) thick. Using a 3-inch (7.5 cm) round cutter, cut rounds from the dough (1).
Use a 1-inch (2.5 cm) round cutter or a large pastry tip to cut a hole out of the centre of
each one. Re-roll any scraps (the dough from the holes can be reworked into the dough
or fried as doughnut holes). Cover the doughnuts with a tea towel and let rise for 30
minutes.
4. While the doughnuts are rising, prepare the glaze. Whisk the melted butter with the
icing sugar, vanilla and 3 Tbsp (45 mL) milk until smooth, adding more milk if needed to
make a thin glaze (it should be quite fluid). Getting the right consistency for the glaze
can be a bit tricky, so start with a small amount of milk and add more as needed. Once
the doughnut has been dipped, the glaze should drip away easily, leaving a sheer
coating that will set to a satin finish. If the glaze from the first batch seems too thick after
you’ve let it set, warm the glaze in a small saucepan over low heat to loosen it up.
5. Preheat the vegetable oil to 350°F (180°C) in a tabletop fryer or in a deep pot set
over medium-high heat (fill the pot with 2 inches/5 cm of oil). Line two baking trays with
paper towel and set them under two cooling racks.
6. Using a slotted spoon, carefully lower a few doughnuts into the hot oil, leaving
enough space so that they do not touch, and cook for 2 to 2½ minutes. Turn the
doughnuts over and cook for another 2 to 2½ minutes. Lift the doughnuts onto one of
the cooling racks and let cool for 5 minutes. Continue to cook the next batch of
doughnuts.
7. After each batch of doughnuts has cooled just a little (they can still be a touch warm),
dip them into the glaze (3) so that they are fully covered. Shake off any excess glaze
and place them on the second cooling rack to let the glaze set for about 15 minutes.
8. The doughnuts are ideally enjoyed within an hour of cooking but can still be
appreciated the day they are made.
Recipe from Baking Day with Anna Olson, Appetite by Penguin Random House, 2020.
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Anna, I am so proud to say that you live like an hour from me! You’re the best baker and I hope to meet you someday!
She has inspired me for so long. I became a pastry chef because of her. Would love to one day work with you Anna. An early congrats to a million subs!
Ok, I made donuts for the first time! I followed the recipe to the gram,...... I thought. I could not get the dough to come together like it did in the video. I ended up adding almost an extra cup of flour to get the consistency needed to procced. In the end, I rolled out a little over 2 dozen donuts without rolling out the trimmings. I'll probably get close to another 2 dozen from that ball of dough! I was using a 3" donut cutter so that is probably why so many. I finished them a 4:00 in the afternoon today and took them to an" End of season" pot luck part here in the park and all 2+ dozen donuts and holes were gone by 5:00 and there was only 50 or so people there! Got a lot of great compliments from the people there and I'll pass the good words onto Anna for inspiring me to take the leap into making them!
I was that Aunt. Technically I was that babysitter too. I started teaching my niece how to bake when she was 6 she would request what she wanted to make and we kept a folder with the recipe and its results and notes. So she learned how to make yeast and things and pie crust at a young age. When she went to high school they had homec still and she ended up becoming the teacher's assistant and helping the other students and knew how to do some stuff better than the teacher even knew how to do. I was so stinkin proud of her. I'm still very proud of her. I used to love teaching people how to bake and cook especially kids. Now unfortunately I deal with nerve and muscle damage which severely limits me
I'm so glad your work is so near to reach a million subscribers ❤️but I'm even more happier because I'm sure you have won trillions and trillions of hearts by now❤️
Congratulations on a million subscribers, Anna. Great guest. I haven't had much luck with doughnuts, but I'll be trying these. Hope you and Michael enjoy the doughnuts.
Congratulations! happy to be part of your first million subs...💜
Thank you chefs for another baking day. I'll definitely try it with bread flour. 💜
I would love to make these! My mom use to make potato dough doughnuts. It’s an old farmers recipe. Comfort food at it’s best! Also, the sour cream doughnuts are the best too! Here in California, doughnut shops are everywhere and institutions! Every one has a different favourite place and so very protective about it!
Yes! Waiting for my beautiful chef Anna baking again Love u
Hola Anna te veo desde Venezuela en un canal de cable me encantan todas tus recetas ahora te veré por este medio gracias por enseñarnos tantas recetas Saludos 🌷
Thank you Anna. I will be making these with my 6 year old son in Australia these school holidays. I've just got your newest book along with Baking Day 🥰
Made these today! so so good. added some nutmeg to give a hint of background. the glaze is killer with my homemade vanilla. Thanks Ladies!
CONGRATS ON YOUR 1 MILLION SUBS :)
i guess it is kinda randomly asking but does anybody know of a good place to stream newly released movies online ?
@Brooks Tyler I would suggest flixzone. Just google for it :)
@Jefferson Dane yea, been using flixzone for months myself =)
@Jefferson Dane thank you, I signed up and it seems like a nice service :D Appreciate it !
@Brooks Tyler Glad I could help :D
Anna is the best bake chef ever
Congratulations Anna for 1M subs. Your baking show is awesome and always inspired me to make baked good as good as you did.
Thank you all so much
God bless
I wonder what Anna will make in celebration of 1M subs.
Maybe q&a, or mash up lmao
Looks so good I will try it in the morning
I'm from India and im so glad that i found your channel. All your receipes looks amazing. Def gonna try as many as I can.😄😄
Made these amazing doughnuts yesterday and i love how light and fluffy it turned out !!! PS: cravings satisfied ❤
Are they close to krispy kream?
Why am I watching this at 2am? So hungry
Thank you! Sadly I tried 2 diff recipes and failed twice too. Been looking for your recipe and now I found it. Looks perfect!
I haven't tried as for the oven part goes
What would you do if that hunk of dough blew up in your stove ooh what a mess
Hi Anna good afternoon dear
I all ways Follow new recipes I recorded your all recipes and save it too
So many years I follow your recipes it is so yummy and I share with my daughter-in-law and daughters family and friends they love your recipe thanks a lot bless you dear
One million subscribers here we gooooo!!!!!!!!!!!
Love you Anna.Excited for professional baker’s donut 🍩
I made them n they were superb.
So light n lovely chew
Oh my goodness donuts are my nemeses 😍😍 I loved this so much, thank you Anna
This recipe is amazing. I have made it twice the past week for pot-lucks at Church that have gone down a real treat. Thank you :)
Enjoyed your conversation as much as your baking 🥰
Always INCREDIBLE!! TY!!
Yay!!!! You made it to 1 million well deserved subscribers.
Thank you anna for perfect recipe
Yum donuts 🍩! Amazing recipe
This Donut recipe looks so delicious Anna and Julie.
I have often wondered about active and instant, now I know up to 12months ago I used only fresh yeast and now it's really had to find..
Rmtp). ?(
v6. H bc. Vï77k7 aiv
CONGRATULATIONS 😘😘😘ANNA on your 1M subscribers...I love all your shows...I've learnt a lot..Thank you 💓 🙏
In some areas you can't get dry yeast at all you can only get fresh cake yeast
She is the Best Baker !!!!!!!!!!!
I have really enjoyed watching this first time watching this series Awesome Anna.I have watched nearly 5 hrs of you cooking its now5.10am inoffensive tobed now...
Thank you! I have never made donuts but I think I may have to try. 🙏🏻❤️ so fun to watch
I make the donut recipe i follow everything except breadflour oh yum its so fluffy its so soft i can always make this its super easy i dont have a mixer, i use by hands and it turns out to be awesome thank you ana thank you so.much
Thank you for mentioning this point. So, we don't get bread flour here. How to use all purpose flour instead? Any specific measurement? Please help.
I love seeing you making your desserts so much. Please do not forget to take a little tour of Latin America. Greetings from Peru.
Wonderful two-method tutorial. Thank you Chefs. Going to give this recipe a whirl this weekend.
@Daniele Tasso Pastry Chef evaporated milk is not sweet, it's milk in liquid form that has gone through the process of evaporating. 😊
PLEASE do a video making beignets!
Love it!! Thank you soo much.. First time and got it as you instructed.
Waiting for 1 million
Now it’s time!!!!
Congrats on 1 million!🥳
Thank you Anna you are amazing
Thank you so much for sharing your knowledge with everybody. Can you share potato donuts?
Can’t wait to go make donuts now. 🤤🤤🤤
Anna please make cakes , brownies.... etc without oven it'll be soooooo great
Oh anna I know my holiday cooking was not that bad, no need to get the well ........you know ......the guys who eat doughnuts involved I'll try harder for Christmas I promise happy thanksgiving from sunny Arizona
I still waiting for FRENCH MINI CAKES,
Ann please add recipes😉😉 ASAP.
Your recipes are perfect
They look amazing and I bet they taste amazing as well. Your thought on adding some nutmeg to the doughnut dough? Thanks! 😊😋
Congratulations for 1M Subscriber🥂🥂🍾🍾
Oh my God. I loooooove your top.
Congrats on 1M I’m subscribed
Dear Anna. I've been asked to bake doughnuts for a going away party today. I always watch your recipes, you are by far my favourite baker. I always watch the 5/6 min recipes. When I stumbled upon this one, I was just so so grateful. Thank you so much! I hope we can meet one day. If I'm ever in Canada and you're doing a course in baking, I will be there!! I've never done any kind of cooking/baking course but oh I just love it! It just makes sense. Anyway thanks again and I hope you have a lovely day 🤗
Congratulations for 1M subscriber🥂🥂🍾🍾🍾
Hye Anna.. Im a big fans from Malaysia..
What is a Chemical or Stabilizer they add into pastries to make it softer?
One thing I never liked about Gravy Rings, is that for me they were too greasy. Even GF ones I get the same thing. Maybe I could try baking them in the oven to see if they are still greasy. Loved how both turned out though, one round and the other square.
This looks amazing
How do you do to make sure your active dry yeast blooms....how to make sure you do t kill it and how go you keep it fresh until you used it.
How many Kitchen Aid stand mixers do you have? They are so beautiful. Mine is Imperial Black, and I love it.
Hi Anna... I really love ur rcps. Ur choco chip drop cookies are mine and my kids favorite. I have made them several times.
But its a request from me and my kids. Please can u share a baked donut rcp. We love the baked ones. I would really appreciate if you could share one with us. Thank you.
Lovely and looking delicious would it be possible to make these gluten free at all?
Hi anna can u please make the french buttercream thanks
Love your recipes and that outfit would love to know where you purchased the outfit please
Amazing💖
Why when frying donuts do not flip them to the other side?
I have no idea how these women's kitchens are so neat after making those
Congratulations
Anna Love your videos. I have an old recipe for shortbread cookies that call for fruit sugar that I haven't made in years. I can't find fruit sugar now. Do you have any suggestions?
You look so beautiful in floral. You have inspired me to bake better and I thank you for that.
This recipe is amazing! My donuts turn out so perfect and fluffy. But I have one problem while I’m rework/re-roll the dough scraps, the dough spring back a lot after I re-roll it, therefore it is getting harder to cut into a shape. There is no problem while I rolling out the first time and all of them are keep in shapes, but after the dough roll for second time, it just keep spring it back, so I can no longer cut into a round shape, therefore I ended up just roll them all into balls and fry it. What’s the problem while I’m re-roll my dough? How can I solve it? Thanks! 🙏🏻
Hi I don’t know if you’ve gotten the answer but if your dough keeps springing back, it just needs to be rested. Cover and rest the dough for 10-15 minutes before rolling it out again :)
Happy 1 M subs
This was an amazing haf hour so ymmmmmmm
Thank you for this recipe! Followed your recipe except I added 1/2 tsp of ground nutmeg, yum! My dough was a bit wet though so I had to add 5 tsps total of bread flour. Will hold back on the milk next time. Good health and peace from Anna 🇵🇭 Philippines! 060521
Im making this tonight😂😂😋😋🥯🥯🥯 yummy
Great 👌
loved the donut recipe but can I exclude egg in this recipe
Hi Anna ,what oven setting is ideal for baking conventional bake or regular?
Why can the yeast not directly contact the salt?
Hi people👋 .... I didn't get the milk quantity for this recipe ...wanted to know if it was just me...please if you did pls do let me know. Thanks
Hi
Why no nutmeg?
What rack is recommended top or bottom for baking or roasting or does it matter
See I'm no cook but I got me another stove (electric)one that I would know a little more about
How much milk
If I have fresh (wet) yeast then how much quantity should I take
cool
Yesssssssssssss 👍
I never deep fry because I don't know what to do with the oil if I'm not planning on deep frying for 6 months. How should I store it? What can I use it for?
You love her or. The doughnuts
Hi how are u hope you are safe and well pls can you tell me if we can hand knee it
Kindof hate you girls ahahahaha its 1:15 am and I should go to sleep. Instead I can only think of donuts!!! Have you tried Randy’s?
I make it today and im eating it how i wish i can show it to you delicious thanks
😃😍