How to Make Homemade Doughnuts - Kitchen Conundrums with Thomas Joseph
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- เผยแพร่เมื่อ 25 ก.ค. 2024
- Thomas Joseph shares tips and techniques for making jelly-filled doughnuts that might just be better than your neighborhood doughnut shop.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
/ everydayfoodvideos - แนวปฏิบัติและการใช้ชีวิต
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?
Thank you so much for sharing the whole tips&tricks!Shining glazed doughnuts filled with jam are irresistible, especially made in Kitchen Conundrum!!!
why do i watch these videos at 2am, it just makes me hungry lol
I think we ALL feel the same way 🙄😜
You do a great job explaining every step in this recipe. Thank you
This is it! So glad you reposted this!
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!
Thank you for another detailed and well done video full of lots of useful tips. Much appreciated!
Fabulous looking doughnuts, my mouth is watering! ❤️
Thank you. Wonderful display!
Thank you for those tips I was always looking for!
So well spoken! Fabulous tutorial.
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.
I think your wonderful right pace and clear instructions. thank you
What a wonderful teacher
This video is excellent! I have always wanted to make doughnuts. Great detail & tips.
Very well done....Great video!!!!
Very informative.
I'm making donuts this weekend.....Thanks!
Thank you Thomas, that was fun, i will try .
Thank you so much for sharing this recipe. Gonna try this very soon. God bless you..
This guy is adorable!! Love this little donut and his explanations were perfect!
Thanks Thomas these look great!!! Im gonna make them😊
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
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! 🥰🥰🥰🍩🍩🍩❤️❤️❤️
I’m just watching this. Hmm mouth watering. Gotta make this for the holidays!
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.
Yummy looking donuts! Thank you for sharing the recipe!
OMG I am starving! Looks wonderful!
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!
You are My Favourite one😊 thanks alot for Sharing Such kind of Informative And delicious recipes😍
Those are beautiful...I wish I could taste one...Thanks for the great video!! Stay safe
Thanks so much for teaching me I'm so excited to make this recipe
Wow.....easiest recipe so far. So I made it yesterday, and I've been salivating to make another one today. Thanks for this
They look delicious I love the raspberry filling
Thank you for sharing chef Beautiful 👍❤️❤️
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?
Thomas Joseph is my favorite!! More videos please!
Thank you for restoring the vídeo !!!!
This guy is incredible, I watch his pop over video once a month lol. Amazing video, I'll be making these donuts soon.
You are so good at this
Amazing dough with amazing donuts
You make this look so easy 👍👍👍👍🙏
Like your video and directions. Thanks.
Thank you for re-uploading
I adore this man
looks yummy. can't wait to try this.
Doughnuts are super popular right now! I will need to try to this recipe ! Thanks for sharing
delicious I'm definitely going to try this
1st time watching you great way to explain I cannot wait to make donuts
Hi those donuts look really good I'm ready to eat some now I'm going to make me some thank you for sharing.
so delicious yummy recipe thanks mr chef 👍👍👍
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
I love the video. It was so good that I just subscribed
I love how descriptive you are in explaining every step. Very helpful. Thank You
Wow! Lovely!...and thanks!
Love this I will make them thank you God Bless 🙏
Perfect for the holidays
Much better! I should probably start over.
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.
Donuts like this are amazing! Thanks for the re-upload with the ending! ❤️
Make a donut with rainbow on it I love your channels
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. 🤦
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.
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!
Wow it makes me hungry
Very instructive.
A used tin ca , cleaned & dry well with top & bottomremoved makes a great cutter for doughnuts, biscuits, cookies, etc.
They look awesome 😎 & amazing
Amazing tutorial..
I made them few days back,and im gonna make em again today
THANK YOU FOR SHARING YUR VIDEO.
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
YUM, those look delicious.
Oooh Martha Stewart donuts, I feel fancy. I have to try these later.
Yum! Yum! My favorite donuts🥰🥰💃🏻🥰
Thanks for the fix
Yas! So glad you came back to give me my happy ending. Who doesn't love a good 🍩??
Good for start trying make 🙏🙏🙏
Excellent video!
Also , u can tell the yeast is good when its warm to the touch after u mix in with flour
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 🙏🏼
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.
Mouthwatering! I wish Thomas would give information re. how to store them and how long they stay fresh. Hard to eat 24 doughnuts!
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.
I like it!,,looks yummy!!!!
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 !
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
love this
I don´t like donuts but you are a master in explaining how to make it, thank you very much.
Enjoyed watching...
Great video. Thank you, Brother.
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
Awesome!!👍
Thanks your great!
Bagus caranya step by step👍saya sangat suka utk belajar bikin nanti🙏🙏🙏
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!
Thanks for reposting. What if you added potatoes to the mix, would they be more tender? Keep up the great work!
Pita bread? I am.loving this recipe.
Yes! I fry my doughnuts in shortening it also doesn't leave an oil after taste on it
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.
Thanks that really looks yummy 😋🇴🇲
My mouth is watering..