Masterchef Australia back in 2009 was the first edition of masterchef worldwide. It is where it all began. Where as masterchef America looks like your in a prison.
Absolutely bloody fantastic!! Took me a while to master the drop... first couple looked like fried turds, but finally got there. The yield was more than I expected so shared the love with our neighbours. We have fresh lavender growing so I used that crushed into the castor sugar.
I try it ... but I made mine a little softer and it was so good my kids love it so much but I changed it up a little after finish frying it I added condensed milk and icing sugar and that give it such an amazing taste for the kids .
The perfect doughnut to make for our party...doughnut holes!! Kids loved piping the jam in the middle!, really made our teenage girls all-night b'day party memorable!!!! THX
many countries have their version of this dessert known by different names...I don't think it is right to accuse chefs of stealing recipes of other countries and making it their own...accept the fact that food is universal and we share similar tastes in many ways. Bottomline is donuts..however we may call it..is a fantastic dessert!
Same technique as the Arabic version of loukoumades but slightly different batter .. the ones we make are very crispy outside and almost hollow inside and we cover them in date syrup or honey
I tried this recipe and loved it! The final product is so light and I love the cinnamon sugar coating. The best thing for me is that it doesn't take too much time - I mix my dough, and while it's proofing, I am getting everything ready for the fryer. Thanks for sharing Gary! 💕
Just watch a Nigerian video of how to make Puff Puff and you will see the original recipe this chef stole without giving credit to where he learnt it. Even the way he drops the puff puff in the oil is a Nigerian style.
Ooooo except every panikeke recipe I have seen doesn’t use yeast and the donuts are dense (which I like). But these are so fluffy. Unlike any panikeke I have ever had/bought at a market.
mont000 Yeah slightly different. We don’t use yeast or fill it with jam... if anything, pineapple pieces are added instead. I’m keen to try this version out though.
Nearly 5 years on.. I just tried this recipe, first time ever to make donuts. I used approx one quarter of amounts to make just a few donuts. And WOW! Without a deep fryer or a cooking thermometer, they turned out excellent! Soft and light and yummy! Beginners luck? lol
If you don't have a piping bag and don't want use your hands, a mini ice cream scoop works really well as I just made these and dear lord they were good even without the jam
We call that keke isite in the island of Tonga, a polynesian donut. But I know it came from Germany and England just like our topai which are dumplings.
if you search up the title and go to the actual masterchef channel then you will be able to see the ingredients and instructions in case you were not able to catch them
Yeah we do same here in Ghana...We got lots of names for it depending on your tribe..Apparently the Dutch left us this recipe as a colonisation gift...😁😁😁😉😉😉
Hello! I made this batter yesterday and used 10g of instant yeast. Am I supposed to let the yeast "feed" for about 5 minutes before adding to the milk/egg mixture? My dough wasn't as thick as yours. Donuts still good though.
Would it be best to have the temperature of the milk slightly higher, since when the pot is removed the temperature will no longer increase? Then the added ingredients, butter, egg, etc., will changed the temperature of milk when they are added.
Just watch a Nigerian video of how to make Puff Puff and you will see the original recipe this chef stole without giving credit to where he learnt it. Even the way he drops the puff puff in the oil is a Nigerian style.
It looks fantastic but I had to first convert the recipe. It looks like 440 ml milk = 14.88 ounces, 100g butter = 7 tablespoons, 75g sugar = 1/3 cup, 1/2 pack dry yeast stays the same, 4 eggs stays the same, and 600g flour = 4 1/2 cups flour. I hope I got the conversions right. 170 oil temperature = 338 degree
I decided to make these tonight and with the conversion, I thought they came out really well! I didnt realize just how much this recipe makes. Making the same size as Chef did in the video, I was able to get 10 dozen (120) little donut holes. One thing I will mention; the dough is EXTREMELY sticky! I couldnt roll it in my hands like Chef did because it was just everywhere so I got a piping bag, filled it and then made a hole big enough for it to come through. I then pushed the dough out and used scissors to cut the sticky goop into round balls directly into the hot oil. I didnt have any jam on hand so I didnt actually fill them with anything but I can tell that this is a great donut. Its really light and fluffy.
@@nztea3777 and you who asked for your comment ? No one right? Good for him/her if he/she deleted the comment. I don't even care🤷🏽 at the end we don't need a permission to comment i hope you get it
This is a traditional "Oliebol" an old Dutch recipe. Be careful not to under-cook it like he does in the video, when he pulls one apart you can clearly see that it is still wet in the middle.
If I use the instant yeast packet, do I use the whole packet? and do I have to set it aside in the milk for 1/2 hour before mixing with the other ingredients?
600 grams is about 1 1/3 pound about 2 1/2 cups if its to thin just add a little more it should be like a light paste not really runny nor doughy! Lol i made alot of these! N dont use canola to fry em leaves a nasty after taste! Lol
Being American, I'm used to the measuring cup/spoon measurements. I'm going to see about converting the recipe so it's easier for me to follow though. They're so yummy looking, I have to try. :oP
Just watch a Nigerian video of how to make Puff Puff and you will see the original recipe this chef stole without giving credit to where he learnt it. Even the way he drops the puff puff in the oil is a Nigerian style.
MISS THE OLD MASTERCHEF THEY WERE THE BEST
Such a nice and friendly atmosphere they have.
I like the foking raw vibe more
Masterchef Australia back in 2009 was the first edition of masterchef worldwide. It is where it all began. Where as masterchef America looks like your in a prison.
Too soft in my opinion, it doesn't feel like a competition
440ml of milk (blood temp)
Butter 100g
Eggs 4
Yeast 20 g (fresh yeast)
Flour 600g
Sugar 75 g
Oil at 170 c
Cook for 3-4 mins
THANK you, i don't know Australian, and I was like what the heck did he say.? Now to transfer that into ENGRISH... like ounces and cups.
@@jeffb8685 Hahahaha
Absolutely bloody fantastic!! Took me a while to master the drop... first couple looked like fried turds, but finally got there. The yield was more than I expected so shared the love with our neighbours. We have fresh lavender growing so I used that crushed into the castor sugar.
Gary and George watching you guys on you tube made me buy all your cook books in a hurry you guys are Awesome watching you cook is so inspiring
I try it ... but I made mine a little softer and it was so good my kids love it so much but I changed it up a little after finish frying it I added condensed milk and icing sugar and that give it such an amazing taste for the kids .
The perfect doughnut to make for our party...doughnut holes!! Kids loved piping the jam in the middle!, really made our teenage girls all-night b'day party memorable!!!! THX
We call those (lokmakazi) in our country.Its not really a donut,but its similar.It has a crispy(sometimes) outer layer.
SO GOOD!!!!!
440ml warm milk
100g Butter
75g sugar
4 eggs
10g dry yeast
600g flour
Thank you, was just wondering about the yeast part!
Thank you
Thx❤
gordon ramsay one is better
Wong Wavy bless your heart you kind human being! Thanks for that recipe!
Thank you for my memorize of my mom's donut . Thank you
many countries have their version of this dessert known by different names...I don't think it is right to accuse chefs of stealing recipes of other countries and making it their own...accept the fact that food is universal and we share similar tastes in many ways. Bottomline is donuts..however we may call it..is a fantastic dessert!
Its stealing if they claim it as their own creation and dont give credit where its due.
Unless he didn't use someone's recipe and created his own. Even though it may be very similar to a different one without really knowing.
Karmini Parsan
Here here
🍻
It’s called panikeke lapotopoto in Samoa, puff puff in Nigeria... and the list goes on😂
3-3/4 cups flour
15 ounces milk, minus one tblsp
1/2 cup of butter
3/4 cup sugar
Why does the USA refuse to adopt the metric system. It's so much easier.
No eggs?
@@alsinabutt1413 4 eggs
@@interdave999 The same reason the world didn't adopt Esperanto as a global one world language. We're on the top.
Thanks hun
Same technique as the Arabic version of loukoumades but slightly different batter .. the ones we make are very crispy outside and almost hollow inside and we cover them in date syrup or honey
mademoiselle Arabica ITS MY FAV ARABIC DESSERT
mademoiselle Arabica
Essentially dressed up puff-puff, a roadside delicacy in Nigeria and many parts of Africa.
정말 좋은 영상이네요 잘보고 갑니다 ^^
We used to have this back in school, I believed they were the best type of "buns" out there.....I still believe so today!
I just made these with 1/3 Cake flour 1/3 Wheat flour and 1/3 Almond flour and they turned out amazing.
I fried it in a low flame and it was awesome. thanks
Great recipe! So fluffy.
6:43 He knew he wasnt going to get a donut
Lol
Lmao xD
I tried this recipe and loved it! The final product is so light and I love the cinnamon sugar coating. The best thing for me is that it doesn't take too much time - I mix my dough, and while it's proofing, I am getting everything ready for the fryer. Thanks for sharing Gary! 💕
+Poonam Santiago I agree, they were quick and fantastic..
Can I ask u how much did it make??
If I remember correctly I made about 20 medium sized balls.
+MrJem357 thank you💜
Just watch a Nigerian video of how to make Puff Puff and you will see the original recipe this chef stole without giving credit to where he learnt it. Even the way he drops the puff puff in the oil is a Nigerian style.
Well that's what we call oliebollen here in holland we just don't put jam in them but currants and/or raisins ^_^
Here in Brazil this os called Bolinho de chuva, it's like Rainy Muffins to translate.
This is what you call panikeke in samoa, samoan pancake
Also keke isite in Tonga doko!
Yep, always a favorite in our house!
Puff puff in Nigeria
Ooooo except every panikeke recipe I have seen doesn’t use yeast and the donuts are dense (which I like). But these are so fluffy. Unlike any panikeke I have ever had/bought at a market.
mont000
Yeah slightly different.
We don’t use yeast or fill it with jam... if anything, pineapple pieces are added instead.
I’m keen to try this version out though.
looks so yummy. lavender sugar! wow, what a great idea!!!
They look great and my yia yia wouldnt be worried at all if she ate one of these!!!!
I piped these into the oil.. They are easy and oh so delicious..
thanks chef,lovely recipe,lovely tutorial,great.
Nearly 5 years on.. I just tried this recipe, first time ever to make donuts. I used approx one quarter of amounts to make just a few donuts. And WOW! Without a deep fryer or a cooking thermometer, they turned out excellent! Soft and light and yummy! Beginners luck? lol
Want to try this. Wish me luck.
Me too!!! I will maybe use half
@@bongga8 best of luck
I tried this and it’s beautiful.
Luquiamat in the gulf, qiemati in East Africa, you need to have it with safaron sugar syrup...
If you don't have a piping bag and don't want use your hands, a mini ice cream scoop works really well as I just made these and dear lord they were good even without the jam
might try this out soon
Good job you rock!!!
We call that keke isite in the island of Tonga, a polynesian donut. But I know it came from Germany and England just like our topai which are dumplings.
Amazing video .this guy is soo great
absolutely divine
I’m greek and the second I hear loucoumathes I cried😭😭❤️
if you search up the title and go to the actual masterchef channel then you will be able to see the ingredients and instructions in case you were not able to catch them
This is how we do this in the island of Samoa
This is what we call in TONGA KEKE ISITE, I will MAKE this ,thanks
Tulaki Faleofa YAS
I made these they are awesome!
Did you fry them on low heat, high or medium?
Mind blowing and Amazing 😇😇👩🏻🍳👍👍👌
Going to make these tonight
Here in Morocco calls other thing... الشفنج
And it’s not expensive
Too yummy 😋
These look like a known Arabic dessert called Lgemat
Hey, this is "oliebollen" !!! An Old Dutch recipe. We always eat it at new years eve!
Yeah we do same here in Ghana...We got lots of names for it depending on your tribe..Apparently the Dutch left us this recipe as a colonisation gift...😁😁😁😉😉😉
Hello! I made this batter yesterday and used 10g of instant yeast. Am I supposed to let the yeast "feed" for about 5 minutes before adding to the milk/egg mixture? My dough wasn't as thick as yours. Donuts still good though.
perfect . thank you so much.
I m a biggest fan of this show and I like Australia
Would it be best to have the temperature of the milk slightly higher, since when the pot is removed the temperature will no longer increase? Then the added ingredients, butter, egg, etc., will changed the temperature of milk when they are added.
Love love love this donuts😋😋😋
I used a 7 Gram packet, so really whatever packet you have there.
And no as soon as you mix you can put them right in!
I bled out trying to make this recipe whilst trying to reach a good comparison of what blood temp was. F in chat for me please
Only recipe i have seen to make donuts this way
I’m in love with the fact you’re using grams and celsius measurements, god bless you
looks great will make tomorrow
Just watch a Nigerian video of how to make Puff Puff and you will see the original recipe this chef stole without giving credit to where he learnt it. Even the way he drops the puff puff in the oil is a Nigerian style.
I love donuts
Thanks chef yummy recipe ke liye
This is like a free class for cooking
They were sooooooo nice
@5:13, George spots a worker's fair wages and takes some for himself.
Edit this with "my salary" on the donuts and "government" on george
Can you save the batter to use next day? I made the recipe and it turns out that it is a lot!!
Look's so good..!! ;)
i want to make one!
Called Panikeke in Samoan
Waooo just amazing and quick
Master chef these donuts are eaten with coffee or tea and how long you can store them?
Gary u r a awesome chef.....👑👑👑👑👑
Goerge portion is the cutest ...
nice and i will try this
This called puff-puff in Africa! yummy
you could just go to their website and search for masterclass recipes
It looks fantastic but I had to first convert the recipe. It looks like 440 ml milk = 14.88 ounces, 100g butter = 7 tablespoons, 75g sugar = 1/3 cup, 1/2 pack dry yeast stays the same, 4 eggs stays the same, and 600g flour = 4 1/2 cups flour. I hope I got the conversions right. 170 oil temperature = 338 degree
I decided to make these tonight and with the conversion, I thought they came out really well! I didnt realize just how much this recipe makes. Making the same size as Chef did in the video, I was able to get 10 dozen (120) little donut holes. One thing I will mention; the dough is EXTREMELY sticky! I couldnt roll it in my hands like Chef did because it was just everywhere so I got a piping bag, filled it and then made a hole big enough for it to come through. I then pushed the dough out and used scissors to cut the sticky goop into round balls directly into the hot oil. I didnt have any jam on hand so I didnt actually fill them with anything but I can tell that this is a great donut. Its really light and fluffy.
How many table spoon of dry yeast ? Because I bought a big pack of it.
thank you
I'me Eygpt شكرا انك كتبت المكونات
Nice sweet
@@jinamessii3 He said half as much dry. so 20g fresh brewers yeast or 10g dry active yeast.
What flavor of jam works well with Lavender? Lemon custard. How much Lavender to sugar ratio?
how to measure the oil temperature if I don't have cook thermometer so it won't raw in the middle..?
its an african donut.. africans call it beignet/mikate/ puff puff
Yeah
do they last a few days or are they better eaten on the day they're made? 😉
Looks delicious
This is puff puff in Nigeria
flowers2127 yess
Arjun Sundaram nobody asked for your comment 🤷♀️
@@nztea3777 nobody asked for your comment too and you commented🤷🏽🤦🏽
Fast News and nobody asked for your comment too🙄, hey look, he deleted his comment🤗
@@nztea3777 and you who asked for your comment ? No one right? Good for him/her if he/she deleted the comment. I don't even care🤷🏽 at the end we don't need a permission to comment i hope you get it
uummmm good donut, thank you chef;0
very nice chef thnx for sharing.
I AM GOING TO MAKE THESE.
amazing program
Nothing is better than "yaya's loukoumades" .... :( rip yaya
I miss these judges.
This is a traditional "Oliebol" an old Dutch recipe. Be careful not to under-cook it like he does in the video, when he pulls one apart you can clearly see that it is still wet in the middle.
Wow looks yummy sir
If I use the instant yeast packet, do I use the whole packet? and do I have to set it aside in the milk for 1/2 hour before mixing with the other ingredients?
Depends on the weight, and yes you have to set it aside for an extra half an hour
I LOVE !!!!!!!!!!!!!!!!!!!!!!!!!!!!!
In Ghana we call it boafloat
We in india call it as Mysore bonda , use it as a tiffin all the time... Very cheap and tasty with a chutney
This is not Mysore bonda.
600 grams is about 1 1/3 pound about 2 1/2 cups if its to thin just add a little more it should be like a light paste not really runny nor doughy! Lol i made alot of these! N dont use canola to fry em leaves a nasty after taste! Lol
. The only thing I am waiting for your video
Island style Pani Keke with a twist :)
Being American, I'm used to the measuring cup/spoon measurements. I'm going to see about converting the recipe so it's easier for me to follow though. They're so yummy looking, I have to try. :oP
Just watch a Nigerian video of how to make Puff Puff and you will see the original recipe this chef stole without giving credit to where he learnt it. Even the way he drops the puff puff in the oil is a Nigerian style.
AJ McCane do you have eyes
it was nice watching this videoooooo
Can you share in cup n spoon measurements
We call it in Saudi Arabia, and most Arabic countries,
Judge bites in Arabic we say “ Loqmat ilqadhy”
And that's what we call magwenya ~ vetkoek in South Africa
These are like lokoumades! With lokoumades you would dip them in syrup!
Lovely