I make scratch donuts by hand professionally and my experience says you are spot on. I would only suggest that one be prepared that rolling the scraps will make the resulting donuts tougher. Better to make something else, like a couple of apple fritters, in my opinion. I'd eat them, but they won't fry up the same or have the same texture. I would also caution cooks about overworking the dough. If it starts to become a struggle to roll it out, let it rest for a few minutes. Overworked dough creates tough donuts. Get really good at rolling to the desired thickness in as few motions as possible, being sure to release the dough from the work surface and turn so the gluten springs back instead of staying stretched out. You did forget the most important part of making donuts!!! You have to test the first one to make sure it's cooked through and good!!! Grab that hot donut, rip it in half, and almost burn your mouth. If it's not delicious out of the fryer, just through the entire batch away and try again.... Great video Thomas! Thanks for sharing!
Question: I made earl grey tea donuts yesterday (using a Donna hay recipe) the dough looked perfect but when I left it for 1 hour and 30 mins with a damp cloth over the top it didn’t double in size. I just went along with it and when they came out of the oven the outside was kind of hard. Was the yeast dead?
Recipe since it wasn't in the description box... Half cup of water warm 2 tbsp dry yeast 1 tsp sugar Nutmeg half a tsp Salt 2tsp Quarter cup sugar 2 eggs 2 tbsp unsalted butter
I made this with just 1 tablespoon of yeast and it still worked fine. He’s right about the temp - it has to be HOT - but I don’t have a 🌡 so I dropped in a test doughnut and waited till it started bubbling, turned the stove down to medium for the rest. It was delicious!! Big hit with the kids and neighbors. Thank you!
Just a suggestion, I am not sure if all your viewers would appreciate this, but I like to see a behind the scenes sort of episode that explains how you developed this recipe, what roadblocks you faced and what you did to perfect it. It makes it much more interesting to me. I love the added insight into the process and it makes me appreciate the recipe more. I understand that this isn't the case with everyone, but maybe you could experiment with a couple of episodes and see if your audience likes it? I know that Bon Appetit viewers do enjoy seeing the frustration, dedication and hard work that goes into perfecting a basic recipe like donuts. I love your videos Thomas and have learned so much from you. Thank you.
This is awesome. Will try to make these during the holidays, i also like that the sizes featured are not excessive, like you can enjoy the whole thing without the guilt of finishing a whole big size of it.
Thank you very much for the donut recipe. These are the best donuts I have ever made. Because of heart issues I can't have butter. I used vegetable oil. P.s. I did share. They loved them too. Have an awesome day
If you want your pastry to puff up and expand, don't twist the cutter. 7:20 Just press straight down. Twisting compresses the edge. Pressing straight down is an old biscuit hack. Sending lots of love 💝from sunny ☀Arizona 🌵
Why do you say so? They have a nice ring round the side that you get with a good yeast raised doughnuts. I don't mean to be snarky, if I do sound like that. It's a genuine questions.
@@pineappleink , try it next time you make anything you roll out and cut with a cutter. Twist half and the other half of the batch, just press the cutter straight down, then straight up. You'll see a difference 💝☀🌵
I have actually been making the plain white bread from his Everyday Food video and I'm hooked...I know I would love to make these little mouthfuls of deliciousness.
I love when you said you dont need one of those machines to knead your dough. So many recipes they use machines I can not afford. And Im always afraid it wont turn out if I dont have one of those machines. Thank you for addressing it. Much appreciated. Cant wait to make my own donuts.
SPIRIT CAF'E The world of baking didn't start with the creation of a Kitchen Aid....it is made a bit easier no doubt...but I prefer good old fashioned kneading...I agree with you.
Well conceived and executed video! Thank you. I agree with one of the commentators below that the oil did not seem hot enough as the donuts seemed to just bathe in the pot, rather than truly bubble and sizzle. But then, that's what a thermometer is for. Such a handsome chef, too! :)
Hi Thomas Joseph! I've learned so much from you over the years. You're one of my favorite baking teachers. I appreciate how you explain everything so succinctly and give reasons why we should or should not do things. One conundrum I have is with regards to yeast. What is the difference between fresh, active dry and rapid rise? When is it appropriate to use which one and how will the result vary with the use of each?
Thank you so much for reposting this video! I just love, love, love donuts (good ones, which are hard to find), but I always thought they would be difficult to make. Enter Thomas Joseph to show us that homemade donuts are totally doable. I can't wait to make these, thanks again Thomas!
A donut-filled life is much better than living years without your favorite food. Living forever is so overrated. And no matter how healthy you are, we ALL die. I am not afraid of dying but I have had a taste of a flavorless life and death would be less miserable and welcome. It was one of the most rewarding moments of my life to create homemade, nearly perfect raised donuts. I don't make them often enough because I really don't like deep frying. (Perfect homemade donuts would be filled with the cream Krispy Kreme uses, not the custard.)
Great video I'm really glad to see the full video finally the first attempt didn't work out well and I was disappointed it was worth the wait and thanks again for correcting the problem
Wow that looks very delicious and appetizing! How I wish you could make more fried donuts glazed or coated with different flavors and toppings. Or some bavarian/brioche/bomboloni donuts with different custard fillings😍❤️ thanks!
My grandmother is cooking this for more than 40 years,it’s actually 82 now and does not have the patience anymore to do it but all i can say is Wow,it’s identical !
I've made donuts from scratch only twice in my life. The first time when I was 12 using a Betty Crocker cookbook, and again about a year ago. The donuts I made when I was 12 were great, and the ones I made recently were pretty bad. I wish I could still bake as good as 12-year-old me!
I grew up in southern CA and now I live in the south. I have yet to find a doughnut here that matches the same taste and texture I grew up with. It's those Cambodian doughnut shops that I miss!
The Bavarian Bakery in Toronto made raised donuts on Saturdays filled with naturally sweet Prune Puree and powdered with superfine granulated sugar. Bakeries in in Germany call this treat 'Berliner Handgranades'. Yum!
This makes it so much easier for my forgetfulness, the explanation is brilliant. I wonder if you’d like to come to the UK and make Sunday lunch for me ? 😂🤣....... Please 🙏🏼
I found a doughnut recipe from the 1950s, from Fanny Craddock. I followed it very carefully, and I'm pleased to say that my doughnuts looked just like Fanny's.
Good Video... The texture of the finished product looks like your gluten did not develop and your dough was dry, especially after adding extra flour through the kneading process.. Suggest you do a gluten window test to check the strength... I'm not sure what the % of butter to flour weight is in your recipe, but its better for the butter to be cold and added near the end of the kneading process. Fat slows down the gluten development. Also letting the dough rest overnight in the refrigerator to let the flours hydrate and for the dough to be firm to roll out and cut easy without using too much flour on the surface...
i had to pause to see that this cup is about 300ml, so are we to use 300ml cups? i did not see size of the cup anywhere. since it is so well explained, i ventured....used a tiny less salt, lemon juice instead of a nutmeg, proofed in the sun (always works), and i think it was a success, mostly..so thank you. next time i will make bigger ones, less temp.
Thanks for this. Just finished frying and eating some. They're nice but I think I will stick to store bought.... I'm happy you said JAM instead of Jelly... Or maybe all Americans say that if there's a certain differenciation ? Also your voice is not annoying at all and even though you're lecturing, it isn't droning and always very interesting!! Thanks!
I make scratch donuts by hand professionally and my experience says you are spot on. I would only suggest that one be prepared that rolling the scraps will make the resulting donuts tougher. Better to make something else, like a couple of apple fritters, in my opinion. I'd eat them, but they won't fry up the same or have the same texture.
I would also caution cooks about overworking the dough. If it starts to become a struggle to roll it out, let it rest for a few minutes. Overworked dough creates tough donuts. Get really good at rolling to the desired thickness in as few motions as possible, being sure to release the dough from the work surface and turn so the gluten springs back instead of staying stretched out.
You did forget the most important part of making donuts!!! You have to test the first one to make sure it's cooked through and good!!! Grab that hot donut, rip it in half, and almost burn your mouth. If it's not delicious out of the fryer, just through the entire batch away and try again....
Great video Thomas! Thanks for sharing!
John Fox hi😍
;n ref.
John Fox Thank you so much for your pro tips. Your customers are very lucky because I can clearly tell you make truly great donuts. 🍩😎
would you suggest cake flour or all purpose flour?
Question: I made earl grey tea donuts yesterday (using a Donna hay recipe) the dough looked perfect but when I left it for 1 hour and 30 mins with a damp cloth over the top it didn’t double in size. I just went along with it and when they came out of the oven the outside was kind of hard. Was the yeast dead?
why do i watch these videos at 2am, it just makes me hungry lol
I think we ALL feel the same way 🙄😜
Recipe since it wasn't in the description box...
Half cup of water warm
2 tbsp dry yeast
1 tsp sugar
Nutmeg half a tsp
Salt 2tsp
Quarter cup sugar
2 eggs
2 tbsp unsalted butter
FORGOT THE FLOUR, DUH.
what is this recipe?
@@ljrockstar69 doughnut recipe
@@airmanma lol
I made this with just 1 tablespoon of yeast and it still worked fine. He’s right about the temp - it has to be HOT - but I don’t have a 🌡 so I dropped in a test doughnut and waited till it started bubbling, turned the stove down to medium for the rest. It was delicious!! Big hit with the kids and neighbors. Thank you!
Just a suggestion, I am not sure if all your viewers would appreciate this, but I like to see a behind the scenes sort of episode that explains how you developed this recipe, what roadblocks you faced and what you did to perfect it. It makes it much more interesting to me. I love the added insight into the process and it makes me appreciate the recipe more.
I understand that this isn't the case with everyone, but maybe you could experiment with a couple of episodes and see if your audience likes it?
I know that Bon Appetit viewers do enjoy seeing the frustration, dedication and hard work that goes into perfecting a basic recipe like donuts.
I love your videos Thomas and have learned so much from you. Thank you.
Just fallow the recipe he clearly shows you and explains how to make them. 🤦♂️
@@mikeguthrey7867 That's why she said it's a suggestion, not a demand. 🤦
Thank you so much for sharing the whole tips&tricks!Shining glazed doughnuts filled with jam are irresistible, especially made in Kitchen Conundrum!!!
Made these and they were soooo yuuummy! I think it's one of the first recipes I got right by following a video! 😍🍩
JetSnack mine turned sour when i followed the video. It was soft tho and still delicious
Handsome, soft spoken and makes yummy donuts! Love at first sight! 🥰🥰🥰🍩🍩🍩❤️❤️❤️
This is awesome. Will try to make these during the holidays, i also like that the sizes featured are not excessive, like you can enjoy the whole thing without the guilt of finishing a whole big size of it.
This is it! So glad you reposted this!
Thank you very much for the donut recipe. These are the best donuts I have ever made. Because of heart issues I can't have butter. I used vegetable oil. P.s. I did share. They loved them too. Have an awesome day
Wouldn’t be using any vegetable oils if you have heart issues.
You do a great job explaining every step in this recipe. Thank you
Fabulous looking doughnuts, my mouth is watering! ❤️
If you want your pastry to puff up and expand, don't twist the cutter. 7:20 Just press straight down. Twisting compresses the edge. Pressing straight down is an old biscuit hack. Sending lots of love 💝from sunny ☀Arizona 🌵
Why do you say so? They have a nice ring round the side that you get with a good yeast raised doughnuts.
I don't mean to be snarky, if I do sound like that. It's a genuine questions.
@@pineappleink , try it next time you make anything you roll out and cut with a cutter. Twist half and the other half of the batch, just press the cutter straight down, then straight up. You'll see a difference 💝☀🌵
I have actually been making the plain white bread from his Everyday Food video and I'm hooked...I know I would love to make these little mouthfuls of deliciousness.
I love when you said you dont need one of those machines to knead your dough. So many recipes they use machines I can not afford. And Im always afraid it wont turn out if I dont have one of those machines. Thank you for addressing it. Much appreciated. Cant wait to make my own donuts.
Yes I have a dough mixer but stuff all mony put dough mixer on lay buy. But I rather mix by hand first mix with spachular first
SPIRIT CAF'E The world of baking didn't start with the creation of a Kitchen Aid....it is made a bit easier no doubt...but I prefer good old fashioned kneading...I agree with you.
Well conceived and executed video! Thank you. I agree with one of the commentators below that the oil did not seem hot enough as the donuts seemed to just bathe in the pot, rather than truly bubble and sizzle. But then, that's what a thermometer is for. Such a handsome chef, too! :)
They came out perfect, so apparently it was the right temperature.
I’m just watching this. Hmm mouth watering. Gotta make this for the holidays!
This video is excellent! I have always wanted to make doughnuts. Great detail & tips.
This guy is adorable!! Love this little donut and his explanations were perfect!
I feel like since I took the time to watch the 14 min video, I deserve one to taste. 😆
@Jesus Hong damn, chill boomer
Gm me to,
Loool same
Me too....lol
Hi Thomas Joseph! I've learned so much from you over the years. You're one of my favorite baking teachers. I appreciate how you explain everything so succinctly and give reasons why we should or should not do things. One conundrum I have is with regards to yeast. What is the difference between fresh, active dry and rapid rise? When is it appropriate to use which one and how will the result vary with the use of each?
A used tin ca , cleaned & dry well with top & bottomremoved makes a great cutter for doughnuts, biscuits, cookies, etc.
What a wonderful teacher
Wow.....easiest recipe so far. So I made it yesterday, and I've been salivating to make another one today. Thanks for this
I love how descriptive you are in explaining every step. Very helpful. Thank You
Thank you for another detailed and well done video full of lots of useful tips. Much appreciated!
Thank you so much for reposting this video! I just love, love, love donuts (good ones, which are hard to find), but I always thought they would be difficult to make. Enter Thomas Joseph to show us that homemade donuts are totally doable. I can't wait to make these, thanks again Thomas!
Who else is watching this during quarantine wishing you could eat those donuts? 😂
watching and will try this tomorrow :D
Karla Torrez Me. Sigh!
I'm waiting for mine to rise.
Karla Torrez 🤪
Watching on 7 - 04 - 2020. Wembley London
This guy is incredible, I watch his pop over video once a month lol. Amazing video, I'll be making these donuts soon.
I'm just watching cuz I was curious how these type of donuts were made. I love that they explain the science. It makes this way more interesting.
Thank you so much for sharing this recipe. Gonna try this very soon. God bless you..
My all time favorite snack I went to eat it for breakfast lunch and dinner for rest of my life
Ya won't have much life left then. 😉
@@loridennis2989 LOL that was too good.
A donut-filled life is much better than living years without your favorite food.
Living forever is so overrated. And no matter how healthy you are, we ALL die.
I am not afraid of dying but I have had a taste of a flavorless life and death would be less miserable and welcome.
It was one of the most rewarding moments of my life to create homemade, nearly perfect raised donuts. I don't make them often enough because I really don't like deep frying. (Perfect homemade donuts would be filled with the cream Krispy Kreme uses, not the custard.)
Asma Lol 🌸 I actually do and I’m still UK size 6
As long as u R happy and not stressed out, your body will not take in too much of the fat
chesh kat facts
I made them few days back,and im gonna make em again today
Great video I'm really glad to see the full video finally the first attempt didn't work out well and I was disappointed it was worth the wait and thanks again for correcting the problem
Donuts like this are amazing! Thanks for the re-upload with the ending! ❤️
Make a donut with rainbow on it I love your channels
so glad to see this re-posted today! Thanks.
what was wrong with the original video? didn't watch it
Wasn’t complete Lior A. It was cutoff half way through
Yas! So glad you came back to give me my happy ending. Who doesn't love a good 🍩??
Thank you for re-uploading
So well spoken! Fabulous tutorial.
Thanks Thomas these look great!!! Im gonna make them😊
Wow that looks very delicious and appetizing! How I wish you could make more fried donuts glazed or coated with different flavors and toppings. Or some bavarian/brioche/bomboloni donuts with different custard fillings😍❤️ thanks!
You are My Favourite one😊 thanks alot for Sharing Such kind of Informative And delicious recipes😍
Very well done....Great video!!!!
Very informative.
I'm making donuts this weekend.....Thanks!
Yes! I fry my doughnuts in shortening it also doesn't leave an oil after taste on it
Doughnuts are super popular right now! I will need to try to this recipe ! Thanks for sharing
I think your wonderful right pace and clear instructions. thank you
My grandmother is cooking this for more than 40 years,it’s actually 82 now and does not have the patience anymore to do it but all i can say is Wow,it’s identical !
try mace spice instead of nutmeg ; it is the reddish seed covering of the nutmeg seed and more delicate in flavour .
Mouthwatering! I wish Thomas would give information re. how to store them and how long they stay fresh. Hard to eat 24 doughnuts!
You are so good at this
I've made donuts from scratch only twice in my life. The first time when I was 12 using a Betty Crocker cookbook, and again about a year ago. The donuts I made when I was 12 were great, and the ones I made recently were pretty bad. I wish I could still bake as good as 12-year-old me!
@@foobarmaximus3506 That's the stupidest thing I've heard today.
Finally a doughnut recipe that actually tastes like a doughnut. Thank you so much!
Thanks for reposting. What if you added potatoes to the mix, would they be more tender? Keep up the great work!
Oooh Martha Stewart donuts, I feel fancy. I have to try these later.
I adore this man
You make this look so easy 👍👍👍👍🙏
Thank you. Wonderful display!
I can feel my eyeballs putting on weight just reading this yummy recipe...nice one! Great vid
🤣🤣🤣🤣
Amazing dough with amazing donuts
Also , u can tell the yeast is good when its warm to the touch after u mix in with flour
Those are beautiful...I wish I could taste one...Thanks for the great video!! Stay safe
Yummy looking donuts! Thank you for sharing the recipe!
I grew up in southern CA and now I live in the south. I have yet to find a doughnut here that matches the same taste and texture I grew up with. It's those Cambodian doughnut shops that I miss!
The Bavarian Bakery in Toronto made raised donuts on Saturdays filled with naturally sweet Prune Puree and powdered with superfine granulated sugar. Bakeries in in Germany call this treat 'Berliner Handgranades'. Yum!
This makes it so much easier for my forgetfulness, the explanation is brilliant. I wonder if you’d like to come to the UK and make Sunday lunch for me ? 😂🤣....... Please 🙏🏼
Pita bread? I am.loving this recipe.
You're talking science in baking.. I have to watch the rest of your vids once i get the chance to have my own oven
Yes, baking is science; cooking is art.
A recepie that I actually have all the ingredients for
Thank you Thomas, that was fun, i will try .
This is a re upload yes? I don’t care cause I love donuts so much 😍😍😍👌🏼
Cuz the first one cut off after 3 minutes.
Lori Dennis I thought it was incomplete. Thank you
Thank you for those tips I was always looking for!
Great video, I do not understand why are too many "experts" with bitter comments.
The last donut video was cut in half. This is a reupload
You should definitely do a recipe for old-fashion cake doughnuts!
@Vanita Kamble Thick like a cake.
Thanks so much for teaching me I'm so excited to make this recipe
Hi those donuts look really good I'm ready to eat some now I'm going to make me some thank you for sharing.
Thank you for sharing chef Beautiful 👍❤️❤️
Would be great if you could to videos for like just 4-6 donuts for a weekend and not like 20 haha. Awesome video, can’t wait to try it out
Thomas Joseph is my favorite!! More videos please!
It's sound so good when he says his name
Your oil fried doughnuts are far better; opposed to shortening. as shortening doughnuts become hard as a brick after a day or two. Wonderful.
A jelly filled 🍩 doughnut!?! One of God's most perfect foods .💗👍 Thank you!😀💘👏
Full video is much better. Lol. You are as sweet as those donuts. 💜💜💜
I found a doughnut recipe from the 1950s, from Fanny Craddock.
I followed it very carefully, and I'm pleased to say that my doughnuts looked just like Fanny's.
Wow it makes me hungry
Bagus caranya step by step👍saya sangat suka utk belajar bikin nanti🙏🙏🙏
I love the video. It was so good that I just subscribed
looks yummy. can't wait to try this.
Thnks very yummy recipe sir i want to use fresh yeast so what quantity will be the same recipe? Pls reply
Good for start trying make 🙏🙏🙏
They look awesome 😎 & amazing
I don´t like donuts but you are a master in explaining how to make it, thank you very much.
Can you do the same recipe with gluten free flour? Bob red mill, Pamela's?
I'm drooling
Thanks so much for dieting LOL
OMG I am starving! Looks wonderful!
THANK YOU FOR SHARING YUR VIDEO.
Good Video... The texture of the finished product looks like your gluten did not develop and your dough was dry, especially after adding extra flour through the kneading process.. Suggest you do a gluten window test to check the strength... I'm not sure what the % of butter to flour weight is in your recipe, but its better for the butter to be cold and added near the end of the kneading process. Fat slows down the gluten development. Also letting the dough rest overnight in the refrigerator to let the flours hydrate and for the dough to be firm to roll out and cut easy without using too much flour on the surface...
I do the same with cold butter; but I grate the butter to evenly spread in the dough.
i had to pause to see that this cup is about 300ml, so are we to use 300ml cups? i did not see size of the cup anywhere. since it is so well explained, i ventured....used a tiny less salt, lemon juice instead of a nutmeg, proofed in the sun (always works), and i think it was a success, mostly..so thank you. next time i will make bigger ones, less temp.
Like your video and directions. Thanks.
Thanks for this. Just finished frying and eating some. They're nice but I think I will stick to store bought....
I'm happy you said JAM instead of Jelly... Or maybe all Americans say that if there's a certain differenciation ?
Also your voice is not annoying at all and even though you're lecturing, it isn't droning and always very interesting!! Thanks!