Am a culinary grad but i always found unexplainable excitement every time i bake cakes breads and muffins especially while watching your videos on your channel ! Im a fan anna ! Please keep safe with michael in this time of pandemic . God bless 😊
Even if I don't cook myself everything that you make, I love watching and listening to you. You have a way of explaining things that is very useful, understandable and soothing. Thank you so much, I just adore you. (From Argentina)
Prior to the pandemic, I enjoyed lots of your videos. Now, I really dig the live streams. It's almost like you're a real life friend who truly wants to help me to become a better cook. You share more details and tips than you do in the shorter videos. Take care... bye
Anna, you are truly lovely sharing all your receipes and wealth of knowledge with us. Your character shines through so much in these live recordings rather than your staged TV shows. Something good has come from Covid! Thank you so very much. Thank you to Michael too whom I'm sure helps set up and clean down. Baking is enjoyable but sooooo messy. Have a wonderful day😊
Great live stream video! Love all your tips and details and explanations Anna, especially about the different types of gelatin and how to prepare and use them!
I’m watching from far South Africa 🇿🇦 and I’m a big fan 😊 thank you for info about the raw eggs. And here our eggs are not refrigerated, too. I also miss the fresh coconuts of SE Asia. Here too coconut are the terrible dry desiccated kinds 😖 OMG I’m making those donuts this weekend. Thank you 🙏
Thank you for this! I did this live with you including the 🍩 (I used muffin tins). My husband and kids were yelling (in fun) during the chocolate moose and wouldn’t be quite, I forgot to put the sugar in! I was so sad but I added the white chocolate to it and it was saved. Praise God because I would hate to kick them all out during quarantine 😂😂😂🥰🥰🥰. Also they bought me your cookbook for Mother’s Day and it arrived today so that also kept them alive! Can’t wait for next week.
Hi Anna! First of all, Thank you so much for all of your amazing classes! I am a huge fan of yours from Chile:) I now look forward to every Thursday! Unfortunately, I made the white chocolate mousse today but after adding the whipped cream it completely separated :( Any ideas why that could have happened? Thanks!
Anna, what if I don’t have buttermilk at home, can I use full cream milk instead? Please teach me as I always follow your teachings to bake. I don’t want to miss that. Thank you so much.
I’ve been baking some of your recipes with gluten free flour mix. Some have turned out great. The pastries, not so much. Most cakes, muffins, etc. have turned out better than I expected. So, I can’t wait to try these donuts! You think they’d turn out okay in a donut maker??? Can you possibly create/adjust baking with a convection toaster oven? Thanks for your creativity and your amazing personality. 🥰 🥰 🥰
Thanks for your informative and engaging videos. Another suggestion for people susceptible to raw eggs is to use aquafaba, which is the liquid that your drain from tinned chi ck peas. Just remove any 'bits' of pea and then treat it just like egg white. It whips well and makes great mousse and meringue and great also for vegans. Cheers
If we use the donut recipe in a muffin tin, would the centre still cook in 8 minutes or should we bake it longer? Because the donut tray has the donut holes in the centre, I imagine there’d be no issues there.
Even though I don’t like baking with white chocolate so much, because it’s so sweet, I’m really intrigued with this recipe and I definitely will make. This recipe is a must have! 🍩 Anna, thank for this amazing baked doughnut recipe, they look so delicious! 🤤 Edited: I wonder how this mousse would be with caramelized white chocolate?! 😵
Thank you for posting the Doughnut recipe so quick. Ideas for next 101....Biscotti. (Craving biscotti and a good latte.) Would also love to learn about fondant. Really unsure of it and therefore avoid it.
Hmmmm, well Anna, I much prefer chocolate mousse over donuts but your video title says that you’re making donuts, not chocolate mousse. I am pleasantly surprised. “Oh yum!” I actually don’t like donuts and clicked the link because I was bored. However baked donuts that are fluffy are a whole nuther story! Suggestion: change the title to chocolate and vanilla mousse and fluffy baked donuts so people don’t skip this great tutorial!
سلااااااااااااااام به شما 🌹🌹 من در کشور ایران و تهران هستم و زبان انگلیسی هم بلد نیستم و میخوام از آموزشهای خوب تون استفاده کنم....برای فروش.... ولی فقط نگاه میکنم و هیچی از حرفهای آنتی عززززززیزم 😍😍😍😍😍😍😍😍😍😍😍😍 رو متوجه نمیشم..... لطفا زیر نویس فارسی هم برامون بزارید ممنونم
The Chocolate donuts recipe starts here: th-cam.com/video/Dvh-M7gL_Xw/w-d-xo.html ENJOY!
Am a culinary grad but i always found unexplainable excitement every time i bake cakes breads and muffins especially while watching your videos on your channel ! Im a fan anna ! Please keep safe with michael in this time of pandemic . God bless 😊
These lessons are so great! Your advice is very informative. I am learning a lot from watching you work and the knowledge you impart. Thank you!!
U be safe too and stay well… bless ur family and thank you for all the recipes!
Hi Anna greetings from Eldoret Kenya. Enjoying your show
You’re so kind to share your wonderful recipes & your charming way of giving instructions & baking secrets!!! Hugs from Argentina!!
Even if I don't cook myself everything that you make, I love watching and listening to you. You have a way of explaining things that is very useful, understandable and soothing. Thank you so much, I just adore you. (From Argentina)
Prior to the pandemic, I enjoyed lots of your videos. Now, I really dig the live streams. It's almost like you're a real life friend who truly wants to help me to become a better cook. You share more details and tips than you do in the shorter videos. Take care... bye
I LOVE these live videos, all the explanations and the interaction! LOVE IT ❤❤❤ Thank you for sharing the delicious recipes AND your time!
Dear Professor I learned how to bake Bread cookies...you are the great one you are first class
Anna, you are truly lovely sharing all your receipes and wealth of knowledge with us. Your character shines through so much in these live recordings rather than your staged TV shows. Something good has come from Covid! Thank you so very much. Thank you to Michael too whom I'm sure helps set up and clean down. Baking is enjoyable but sooooo messy. Have a wonderful day😊
I really like how she's so spontaneous and humorous.
I love watching baking shows 😻
The doughnuts are to die for!!! They are really pretty Anna.
Thank u Anna for sharing no.1 fan from the Philippines ...God bless
Love love love these donuts. Thank you!
What happens to the donut batter if you whip the egg whites separately?
I am loving these episodes!
Thanks for an awesome baking session with you!
You are so nice and wise!. Thank you so much for your great recipes. Greetings from Chile!
I'm new to this but what I've watched was great and very informative. Thank you, all the way from England
Great live stream video! Love all your tips and details and explanations Anna, especially about the different types of gelatin and how to prepare and use them!
“Wow” loving the detailed information. Thank you.
Hello Anna..I am watching you from Jordan, I love your way to share your delicious recipes, but I wish to see you Live..Thank ❤ you❤
I’m watching from far South Africa 🇿🇦 and I’m a big fan 😊 thank you for info about the raw eggs. And here our eggs are not refrigerated, too. I also miss the fresh coconuts of SE Asia. Here too coconut are the terrible dry desiccated kinds 😖 OMG I’m making those donuts this weekend. Thank you 🙏
Thank you for this! I did this live with you including the 🍩 (I used muffin tins). My husband and kids were yelling (in fun) during the chocolate moose and wouldn’t be quite, I forgot to put the sugar in! I was so sad but I added the white chocolate to it and it was saved. Praise God because I would hate to kick them all out during quarantine 😂😂😂🥰🥰🥰. Also they bought me your cookbook for Mother’s Day and it arrived today so that also kept them alive! Can’t wait for next week.
Hi Anna! First of all, Thank you so much for all of your amazing classes! I am a huge fan of yours from Chile:)
I now look forward to every Thursday!
Unfortunately, I made the white chocolate mousse today but after adding the whipped cream it completely separated :(
Any ideas why that could have happened? Thanks!
Anna, what if I don’t have buttermilk at home, can I use full cream milk instead? Please teach me as I always follow your teachings to bake. I don’t want to miss that. Thank you so much.
I’ve been baking some of your recipes with gluten free flour mix. Some have turned out great. The pastries, not so much. Most cakes, muffins, etc. have turned out better than I expected. So, I can’t wait to try these donuts!
You think they’d turn out okay in a donut maker??? Can you possibly create/adjust baking with a convection toaster oven? Thanks for your creativity and your amazing personality. 🥰 🥰 🥰
I love how animated you get. I get that way whenever chocolate is involved 😊
So nice to see you again Anna. Cannot get you on. Anne thru satelite stations. Bah!
Thanks for your informative and engaging videos. Another suggestion for people susceptible to raw eggs is to use aquafaba, which is the liquid that your drain from tinned chi
ck peas. Just remove any 'bits' of pea and then treat it just like egg white. It whips well and makes great mousse and meringue and great also for vegans. Cheers
If we use the donut recipe in a muffin tin, would the centre still cook in 8 minutes or should we bake it longer? Because the donut tray has the donut holes in the centre, I imagine there’d be no issues there.
Even though I don’t like baking with white chocolate so much, because it’s so sweet, I’m really intrigued with this recipe and I definitely will make. This recipe is a must have! 🍩
Anna, thank for this amazing baked doughnut recipe, they look so delicious! 🤤
Edited: I wonder how this mousse would be with caramelized white chocolate?! 😵
Hello Anna, sorry I couldn't join live for my little one.But thank you for answering my question.Stay safe and blessed.
Thanks, chef! 💜
Wow oh yum😍thank u anna and keep safe and god bless
My lovely chef Anna💓beautiful chef. like watching your videos so much👍👏💓
Anna lovely recipes. If I didn’t want to use coco can i leave it out.
Thanks
Hello from Mexico! I got one of your books and let me tell you I've become a better baker. Thanks Anna for the recipes.
Go to srilankan store you ll find fresh coconuts. Me and my son love your recipes. After story time we always watch one video or 2. Every night. ❤
UGHH MY HEART WHEN ANNA GAVE MICHAEL DONUT
Thank you for posting the Doughnut recipe so quick. Ideas for next 101....Biscotti. (Craving biscotti and a good latte.) Would also love to learn about fondant. Really unsure of it and therefore avoid it.
hi from Philipppines // i love watching
Thanks for the valuable information. Could let me know whether we can use non diary cream? Can we heat it ?
can I use milk kefir instead of buttermilk ? I enjoy you videos ...my husband enjoys the results .
Yummy thanks for the recipe tonight bakery for familia
Sydney Australia 15/5/2020 love your channel Anna xoxoxo
,merci Chef de votre magnifique gâteau
Hi there can we make cream cheese just like Philadelphia cream cheese at home, could you kindly tell the process
Best regards
You could try Gemma’s recipe from Bigger Bolder Baking.... it works every time.
@@ashmitharatnayake4759 ahan sure I will, thanks for the suggestion
Hi Anna Olson great all professional baker teaches where are you now
How long should I bake the donuts if they are baked on silicone sheets?
Hello.. Can i replace the buttermilk with yogourt ? Thanks
Good morning beast Anna Olson 🇨🇦
Lovely dark chocolate mousse though huge serving!!!!
Looks great.....but could you make all doughnuts like this
If you make the donuts in muffin tins, can you fill the inside with the white chocolate moose?
My kids love this recipe so much that I had to buy another mini donut pan to make double batches easier to refill
Hello. Watching from the Philippines.
Does the doughnut is fluffy and soft?
Anna is the best
Hello Paulette from Guyana, I miss my live chat, however better late than never.
Hi Anna greetings from Eldoret Kenya
In the Philippines eggs are unrefrigerated as well. I don't know about anywhere else in Asia
would you need to make any adjustments to ingredients if you wanted to plain donuts
Hey Anna, I'm just wondering when you're going you're next Livestream is.
My 1 1/4 cups of flour weigh around 140 gms, not 185 gms. Should I weigh the flour or use measuring cups?
Ana plz make sugarfree cakes n desserts for Diabetic ppl ...❤ , love u ..😊
Thank you I'm watching your videos I love
Thanks Anna!!!!
Love chocolate and coffee wonder if could you show us how too make a opera cake or devels food cake
Hey Anna... Can i skip the cocoa powder in the donuts rcp?
DO A Q/A LIVE VIDEO WE CAN ASK A LOT QUESTIONS AND CAN CLEAR OUR
DOUBTS ABOUT BAKING
Anna can you please show how to make a coconut cream pie and banana cream pie.
love all your goodies xx
Doonut delicious chef
Ay!!! como me gustaría que tuviera sub títulos en español 😭😭😭 para poder saber los tipos y secretos de la gran chef Anna Olson
Oh I keep missing your live videos 😩😩😩
Saludos desde Chile. 😘👏👏
In my country we only use fresh egg so i guess i will have to use that
What can i substitute buttermilk?
you Inspired me!!!!!!!!!!!!!!!
My favorite donut is still your German Cruller... The egginess I guess
Hy from Mozambique
Azizah
Hi Anna would you make a key lime souffle?
How do people eat uncooked egg whites in mousse
@Thalia-maria El hoyek thank you
Yummy!
that is yummy
Such a lovely woman. ❤️
Donut delicious chef
Hmmmm, well Anna, I much prefer chocolate mousse over donuts but your video title says that you’re making donuts, not chocolate mousse. I am pleasantly surprised. “Oh yum!”
I actually don’t like donuts and clicked the link because I was bored. However baked donuts that are fluffy are a whole nuther story!
Suggestion: change the title to chocolate and vanilla mousse and fluffy baked donuts so people don’t skip this great tutorial!
love love love it
Yoghurt with vinegar?
Yes thank you. Hi
Hi ANNA FROM TASMANIA AUSTRALIA
How to make gluten free fluffy bread for slicing. Can't get any here in Cyprus to make a decent sandwich.
yummy
Can you substitute sour cream for b.ttermilk ? I don't like buttermilk at all !!
,Love you Anna
Hi from india
سلااااااااااااااام به شما 🌹🌹 من در کشور ایران و تهران هستم و زبان انگلیسی هم بلد نیستم و میخوام از آموزشهای خوب تون استفاده کنم....برای فروش.... ولی فقط نگاه میکنم و هیچی از حرفهای آنتی عززززززیزم 😍😍😍😍😍😍😍😍😍😍😍😍 رو متوجه نمیشم..... لطفا زیر نویس فارسی هم برامون بزارید ممنونم