I've been making Polish donuts (pączki) once a year since I learned to as a child from my grandma. With her gone for 20+ years, I miss her baking tutelage and guidance. She was a "by feel" baker, and I was for many years, too, but I am a big lover of the kitchen scale now, and I am looking to improve upon the recipe I have. I can't tell you how much I appreciate the care with which you recorded this, and how much detail you gave in instructions. I am looking forward to upping my pączki game next year! But I think I'll need to get a little practice in--not sure I can wait to try my hand at these. A million thanks for such a thoughtfully and thoroughly put together video! I felt like I was right in the kitchen with you--the very best way to learn.
Looks delicious and very nicely presented - Thank You. I am low carb keto but have experimented around with different low carb flours and sugar substitutes. Think I could give this a go. Long time since I have had a donut and this looks highly enticing.
Quick Question: When inserting the chopstick do you need to wiggle the chopstick alot to make room for the filling or can i just poke a hole and with no wiggle of chopstick just fill the donut with filling. Thank you for the great vid
To fill this donut with Kabocha paste, you will need about 500g for this recipe amount. You can reference this recipe for how to make a paste. www.justonecookbook.com/japanese-sweet-potato/ Hope this helps!
@@justonecookbook actually what i meant was if i want to still use kabocha paste instead of sweet condensed milk, will i still be needing 5g of those kabocha paste as well?
Hello, I have a sample of Komachi flour sitting on my kitchen, but I don’t really know what to do with it. Can I make this recipe with it? Or do you have any suggestions of what to make? 😊
I haven't tried Komachi flour before, but it is bread flour. It should work great with this recipe or shokupan. www.justonecookbook.com/japanese-milk-bread-shokupan/
It’s me again I tried it and my whole family said that i should prepare that sometimes The donut was just melting in my mouth with the super sweet sauce i can’t tell but it was the best donut i had Thank you for giving us such a receipe with the exact ingredients❤❤❤❤ ありがとう(*^^*)❤❤
@@veyyazel5042since I saw you asked this a few times, I am going to go out on a limb and answer that I bet it would be the same amount of 5g, since the precision of measurements is exacting in this recipe, I can only imagine it would be gram for gram the same. I would also gather the volume and liquid content of both the sweetened condensed milk and kabocha puree to be the same per weight, so the finished recipe should be very much the same as the recipe as written.
Thank you for your interest in my cookbook.🙏🏻. This recipe was published after the cookbook was created, so it is not included. Sorry! You may print my recipe right here. I hope this helps! www.justonecookbook.com/nama-donuts/
This looked *way* too complicated for me (I don't have half the equipment you used--stand mixer, piping bag, etc.). It looks very challenging, but I do love the simple, easy recipes--your miso salmon is still one of my favorites.
Thank you! Baking requires a bit more effort and tools than savory dishes. I prefer making savory recipes, so I rarely share dessert recipes unless they are worth making! :) I'm so happy to hear you enjoy my Miso Salmon recipe!
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I made these yesterday for my Japanese wife named Mami she said your recipe was cho oishi domo arigato.
I’m so happy to hear that! Thanks for trying my recipe!
I have a big group coming tomorrow this is perfect
The BEST!!
Thank you!
I made them today and filled with an earl grey diplomat cream, sooo good, great recipe!! Plan on making again asap
Aww! Thank you so much for trying this recipe already! Earl grey!!! My favorite. It sounds delicious!
How was the texture?
love that you say what # speed of the stand mixer you’re using
Thank you! It's easier for those who use the same stand mixer. :)
No way i must try it this looks amazing and i also love japanese food in your chanel ❤❤😊😊
I've been making Polish donuts (pączki) once a year since I learned to as a child from my grandma. With her gone for 20+ years, I miss her baking tutelage and guidance. She was a "by feel" baker, and I was for many years, too, but I am a big lover of the kitchen scale now, and I am looking to improve upon the recipe I have. I can't tell you how much I appreciate the care with which you recorded this, and how much detail you gave in instructions. I am looking forward to upping my pączki game next year! But I think I'll need to get a little practice in--not sure I can wait to try my hand at these. A million thanks for such a thoughtfully and thoroughly put together video! I felt like I was right in the kitchen with you--the very best way to learn.
Aww. I am happy to hear that my video and instructions are helpful. Thank you for your sweet feedback!
@@justonecookbook thank you, and you are most welcome!
One of my favorites 😋😋 Thank you for sharing!
Looks delicious and very nicely presented - Thank You.
I am low carb keto but have experimented around with different low carb flours and sugar substitutes. Think I could give this a go. Long time since I have had a donut and this looks highly enticing.
Keep me posted and I hope you enjoy with the low carb flour (I didn't know such thing exists!). :)
I must try this it looks amazing
Thank you!
It look so good 😊. My favourite filling is cream brûlée .
🤤🤤🤤 Yum! Thank you for your kind words!
Stunning
Thank you!!
Cant wait to make this soon for me i never had japanese nama donuts before perfect for my after office snacks
Thank you! Hope you enjoy!
@@justonecookbook japanese donuts are difficult to find in Singapore but I can find vegan japanese restaurants and bakery in Singapore
Very nice homemade donuts 🍩
Thanks so much!!
@@justonecookbook have a good week 👍🏻
Quick Question: When inserting the chopstick do you need to wiggle the chopstick alot to make room for the filling or can i just poke a hole and with no wiggle of chopstick just fill the donut with filling. Thank you for the great vid
I wiggle the chopstick inside the donut to make room for the custard.🙂
@@justonecookbook Okay will do thanks 😊
Looks oishii.
Arigato! :)
美味しそう😍
どうもありがとう〜！🥰🫶🏼
Hi, what if I still want to use kabocha paste? how do i do it and what's the measurement for it?
To fill this donut with Kabocha paste, you will need about 500g for this recipe amount. You can reference this recipe for how to make a paste. www.justonecookbook.com/japanese-sweet-potato/
Hope this helps!
@@justonecookbook actually what i meant was if i want to still use kabocha paste instead of sweet condensed milk, will i still be needing 5g of those kabocha paste as well?
My favourite filling is matcha cream
I can't resist anything matcha too!
Whay should we change to make matcha cream?
Hello, I have a sample of Komachi flour sitting on my kitchen, but I don’t really know what to do with it. Can I make this recipe with it? Or do you have any suggestions of what to make? 😊
I haven't tried Komachi flour before, but it is bread flour. It should work great with this recipe or shokupan.
www.justonecookbook.com/japanese-milk-bread-shokupan/
It’s me again
I tried it and my whole family said that i should prepare that sometimes
The donut was just melting in my mouth with the super sweet sauce i can’t tell but it was the best donut i had
Thank you for giving us such a receipe with the exact ingredients❤❤❤❤ ありがとう(*^^*)❤❤
Hello, does it have the same texture with I'm Donut?
Yes. I hope you like the texture! 😊
@@justonecookbook glad to hear that. Thank you for your reply!
I do really wanna try I'm Donuts? But I'll try this recipe first ❤ thank you! 😊
@@justonecookbookand how many kabocha paste do we need to make this recipe instead of condensed milk?
@@veyyazel5042since I saw you asked this a few times, I am going to go out on a limb and answer that I bet it would be the same amount of 5g, since the precision of measurements is exacting in this recipe, I can only imagine it would be gram for gram the same. I would also gather the volume and liquid content of both the sweetened condensed milk and kabocha puree to be the same per weight, so the finished recipe should be very much the same as the recipe as written.
If we like chocolate do u hv recipe for the filling?
Sorry! I currently do not have the recipe.
@@justonecookbookhow many grams of kabocha paste for adding into the dough instead of condensed milk? Thank you.
Which cookbook has this recipe? I know there's a few and mine doesn't have this
Thank you for your interest in my cookbook.🙏🏻. This recipe was published after the cookbook was created, so it is not included. Sorry! You may print my recipe right here. I hope this helps! www.justonecookbook.com/nama-donuts/
if my dough is still sticky even on the 4th mix, why is that :( and what should i do? btw this happened when i tripled the recipe
You may add additional flour, but I recommend making it in smaller batches.
Could I make them using a hand mixer instead of a stand mixer?
You have to hand knead the dough.
@@justonecookbook how long should I knead it?
Raspberry jelly please
That's a great choice! YUM!
This looked *way* too complicated for me (I don't have half the equipment you used--stand mixer, piping bag, etc.). It looks very challenging, but I do love the simple, easy recipes--your miso salmon is still one of my favorites.
Thank you! Baking requires a bit more effort and tools than savory dishes. I prefer making savory recipes, so I rarely share dessert recipes unless they are worth making! :) I'm so happy to hear you enjoy my Miso Salmon recipe!
Por favor ingredientes en español
Google Translate might be useful.
ルーマニアからよろしく❤️
こんにちは！サポートありがとう！
Hello! Can you put the ingredients/measurements in description?
Here you go: you can print it out. :)
🍩👍
Thank you!!
Chocolate donuts
Not japanese, but italian bomboloni
Thank you for watching my video and trying the recipe!
I think this is the first time that I've been unfamiliar with a dessert you made; but it looks *amazing* 🩷
Thank you for the kind words! I hope you enjoy the recipe! :)