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How to make Justin Gellatly's legendary doughnuts
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- เผยแพร่เมื่อ 4 ก.ย. 2024
- I started making my doughnuts while working at St John Restaurant over ten years ago, and if I say so myself they have become a bit legendary. Once you've had my doughnuts there is no going back.
I normally keep the fillings quite classic -- custard, jam, lemon curd and apple cinnamon. But I have been developing many new flavours for my new book, like my most fought-over one, the caramel custard with salted honeycomb sprinkle.
"The King of Pudding . . . St John's secret weapon, Justin Gellatly, the man behind the bread, the wobbly custard tart and the legendary doughnut" - Observer Food Monthly
With over 150 recipes covering bread, biscuits, buns and cakes, hot, warm and cold puddings, ice cream, those doughnuts, savoury baking and store cupboard essentials, Bread, Cake, Doughnut, Pudding, is full of recipes you'll want to make again and again.
Out Now www.penguin.co....
Follow Justin on Twitter: @Justin_Gellatly
Hi Chef Justin, I made your doughnuts today and I would say it is the best recipe! Super soft and fluffy! Thank you! ♥️🇨🇦
Thank you ! They came out GREAT, pretty simple when u let the machine do the work, i made a simple crème anglaise with real vanilla pods, as the filling.. BEAUTIFUL!
wow.....never had such pillowey soft donuts and with the custard added , these donuts are now in demand
making them today and I expect that they'll be even better this time
gonna try that caramel custard too
my hips are expanding just at the thought of such indulgence but they are just too delicious lolz
great vid
Brilliant video, going to have a go myself.
AMMAAAAAZING!!!!!!!!!!!!!!
Best doughnut recipe you will find on the internet
I can't find the recipe, do you have it?
It truly is the best and I no longer need to look any further.
Really taste fantastic,my doughnuts got very dry next day(without filling),may be I did it wrong.
Can you share how you make your Honeycomb that you sprinkle on the top of the doughnuts when finished baking . Thanking you.
hi i am trying hard to make these, but they just see to spread rather than rise, any advice? I am putting them in a prover
Hello!! The recipe on The site is down, is there some e-book to buy this recipe or something? I used to do this recipe and its The best. Thank you
have tried making these doughnuts 3 times but mine never turn out like Justin's. They are never fluffy i don't know what I am doing wrong :(
fabulous sir i used instent dry east plz reply
how much in spoon
Watching in 2023 and can't believe I am seeing the Nigella Lawson egg shaped bowl.
Oh great, I'll need a conversions table, but I really want to try these.
Great video
These doughnuts are stupidly expensive but I have admit they're the best I've ever tasted, particularly the classic vanilla ones.
They are quite reasonable if you make them on your own. I did them once, the filling came out too runny and would not stay inside. I plan a replay in two weeks or so.
I do make them cause buying them is tough on the wallet, but mine don't taste anywhere near as good as they do at Bread Ahead. I think I've nailed the Creme Patisserie but then that's relatively easy. My doughnuts however aren't as light and fluffy.
+Quickblood1 mine were, but they collapsed when throwing into oil. will use rice flour on tray this time. and the creme was runny, need to fix it.
+tptak did you use Justin's recipe for the filling, cause mine was very thick even after adding the cream at the end.
+Quickblood1 sorry, i accidentally reported instead of replied to your comment, hope the support ignores it.
yes, I did. the custard was thick and it turned runny once I added cream. anyway, I'll be doing research and trial this week, hopefully it goes well now :) good to know it's not the recipe that went wrong, thanks!
These look epic. I'm starting with plain jam filled doughnuts but the video helps a lot - thank you! :-)
Nice doughnuts! What were the songs used in the video?
I made this and was great the first day but the next day was kind of dry. Is it because I didn't put in any filling inside?
Perhaps, but really they should be eaten on the day they're made. They're much better fresh in my experience, even refrigerating them dries them.
Anyone tried making these without a stand mixer? What were the results like?
Yes! Absolutely fine - I knead with my hands because I don't have a mixer and they still turn out right, just make sure you still have the same consistency as he does with the mixer :)
Right! I made them with no mixer and they were perfect!
hrae how many grams of flour was it that he used?
@@SkeletonkeysJan1 500g of strong white bread flour makes 20 doughnuts according to the book. I always make mine by hand and they turn out great.
hurley31 thank you for your reply! Much appreciated. I noticed he used water instead of milk which I have seen in many recipes where lukewarm milk is used. Do you by any chance know why water was used? According to the book was there any mention of this?
can i bake them instead of frying ??
Are you serious??? Go eat a banana
Better. But his recipe sucks. 100% you're going to fail.
Temp ir the oil?
180c
What is the measurement of the flour?
thehappyfoodie.co.uk/recipes/justin-gellatlys-legendary-doughnuts
It has all the measurements for you!! :D
Love this guy
Hate this guy
Recipe???
At what weight do you scale the dough at??
And temp of oil please
50g and 180c
Grams per donut and oil temp please
50g and 180c
Tried this and I fucked up sooooo bad
Whyyyy??
500 grams
And the butter ???
Buuuu