I want to really make these! They look so good! My mixer is old. My 40 year old daughter was over cooking. She asked me where my mixer was. I said right there on the counter. She looked at me and said, “not the one from your marriage”. Haha I said it’s not. It’s the one from when I was a little girl. It was my mom’s and we made everything with it. It’s a Hamilton Beach with milk glass bowls. “Always reach for your Hamilton Beach”. Why get a new one. But maybe this would be too hard to make the dough by scratch. I don’t have dough paddles. I live your recipes!
I will absolutely be making these. The time invested, like all sourdough breads is so worth it. I’m feeding my starter as we speak♥️ Thanks for another great recipe to try👌🏻
I made these and they were pretty close to the legendary malasadas from Leonard's in Hawaii. I made the custard cream into a passion fruit flavor and made a simple sugar glaze. It was out of this world! These doughnuts are very good on their own, but amazing with the custard cream or any filling. Highly recommend this recipe! Also another little tip is when proofing the dough balls, place them on a square piece of parchment. When ready to fry, just place the dough balls in the oil with the parchment, and then just give a little shake and the paper will separate in a second. This helps to keep the dough shapes better/prettier. Thank you so much for sharing and demonstrating this wonderful recipe! God bless you!
@@AKneadtoBake ive made them a few times already! I've gotten nothing but raving reviews from all who've tried it! It really is a great recipe! Thank you so so much for sharing it and for putting on videos that are easy and simple to follow! They are inspiring and makes people who see it want to put it in action! Bless you and really appreciate your great content!
I’m a huge sourdough fan I have my starter for 3 months now and I’ve been baking pretty much bread so far I’ll be making these tomorrow! I’ll let you know how they turn out. Thanks for the recipe
Great recipe, technique and methodology bro. I would never have thought to apply the stretch and fold technique to doughnuts. Thank you very much for the great vid!
Muchas gracias por la idea, salieron unas donuts fantásticas. Infalibles y muy fáciles de seguir tus recetas. Me gustaría preguntarte si ves posible que estas masas en vez de freírse puedan ser horneadas para hacerlas menos grasosas y en tal caso, a qué temperatura y por cuanto tiempo. Un saludo y feliz año.
When in Sayulita, Mexico last year I had the BEST custard filled donut I’ve ever had, delivered on a huge tray on the beach! I would LOVE a recipe to proximate those since I’m in Spokane, WA and, well... This looks close though.
You can also bake them at 350 degrees until they are golden brown, the texture will be very similar, but if you want to coat them with sugar you are gonna need to brush them with some melted butter so the sugar sticks to the doughnuts
the best recipe that I came across and I tried already some - but nothing comes close to the taste and texture if those 😍 I will follow along for more 👍👍👍
la mejor receta de doughnuts que he visto por aquí en mucho tiempo, bien explicada, y sin tonterías, muchas gracias, tienes un suscriptor mas, sigue así enhorabuena
Hi .i want to know for final proof is it need to be cover with dump cloth or just dry regular.?cause iam try to do i worry top will dry out and not let it rise cirectly.thank you
Thank you so much for sharing! I making it, my dough is very wet and hardly to shape it I wonder if I can cut down the liquid ingredients. Or I wonder is it too much butter or I over blended it with a hardheld mixer
Hello there, great video! Very helpful and entertaining…… I hope you can help… I’m confused over the sourdough starter… I have got a starter and feed each week and smells as it should.. “fermented beer smell” but and the big but is how much to add to recipe? And what consistency ? You mentioned 100% hydration of starter… how do I do this? The consistency of my starter is a thick sticky batter…. And I’ve noticed other cooks are thicker or thinner …. So I’m confused as I know it needs to be right….. hope you can help, all your other parts of recipe are very clear… but I’m just haven’t got the experience of the sourdough consistency yet..please help. And great work!
Hi! There are many different sourdough starters, concerning hydration which is your question, many recipes use sourdough starters of a 100% hydration, others 50% and many other percentages. I’m this recipe you can use the sourdough starter that you have of a thick sticky batter. Just to clarify A 100% hydration has the same amount in grams of starter, water and flour, I hope this helps
@@AKneadtoBake ok thanks very much just to be crystal clear example if you recipe asks for 90g 100% hydration that would mean 30g of my starter.. 30g of,water and 30g of flour mixed together and added? And nothing else done to it? Sorry if I’m a abit basic
Update: for some reason I had no noticable rise after 9-10 hours of proofing on the next day (only 1.5 times in size or so), but no matter how it looked - I fried one piece for testing and what should I say: the magic happened. So fluffy and soft - I've never had that before. Thank you so much !!!!!
Hello from HK:) I really love your videos! You let me know sour dough can make so many kinds of breads not only the artisan bread.:)) I love donuts!! But why we need to do the stretch and fold for making donuts? Can i just skip this step and leave it for four hours to ferment instead?
I would like to try this recipe, thank you. I'm living in a hot city, if I reduce the amount of the starter how can I adjust hydration of the dough? Can I add little bit of water?
Hi! Because of the length of the recipes I have all my recipes in my website here is the link, thank you for watching! www.akneadtobake.com/post/sourdough-doughnuts
Hi, just subscribed, great channel and blog. I have a quick question - given the long proofing, are you using sourdough starter straight out of the fridge or are you refreshing the starter 8-12 hours before using in this recipe? Thanks!
@@AKneadtoBake thank you for taking your time to reply! I will try your recipe and let you know how I get on. It is by far the best one I have seen online. Have a nice day!
I tried this and made ring doughnuts instead but they came out dense. I’m not sure what happened because they floated in the oil. Do you think they over fermented since I was doing ring doughnuts?
@@AKneadtoBake I did the 4hrs in the oven with the bread proofing setting. Then left them in the fridge overnight till 12pm next day. Then I cut out my rings and left them on the counter for 1 hr then cooked them.
@@AKneadtoBake muchísimas gracias,mi esposo tiene año y medio que no consigue trabajo,y estamos emprendiendo con pan dulce,no sabe cuánto agradezco su amable y apreciable ayuda 🙏 bendiciones
@@AKneadtoBake i just made this, it took shorter since it's so hot here. I baked half and the fried the other half batch. It so tasty, even the baked ones! It's a good alternative for those who have high cholesterol.
Mine is in the fridge for the final proof , cant wait for tomorrow 😳 .. what is the reason to let it proof at room tmp 4 hours then to the refrigerator afterwards?
These bombolinis need a long fermentation process. Since it is a long recipe I put them in the fridge to proof overnight, you can proof them less time it is just crucial to shape this dough when it it very cold otherwise it would be very difficult to shape.
HELP :) How do I get that Strong Rustic Sourdough flavor ? My starter is a month old and triples after feeding a 100g with a 100g/f 100g/w feeding... It's good bread but not strong... I do about 14hrs in fridge before baking, after 14hrs there's a big rise and worried ill get too much rise going longer or for it to go flat... not long enough ??? Or can I do a double ferment, 12 hr rest after 1st mixing then overnight before baking ???
I would try first to do a longer cold fermentation. I’ve left my dough in the fridge for up to 72 hours with no problem. It won’t go flat if your dough has enough tension
@@AKneadtoBake Ok I'll do that... and thanks ;) This will be my 6th loaf. Was wondering about my starter, It's only feed with AP. Hate to waste my 1 bag of BF. Not much info on YT about an Extra Sour Starter... neighbor just gave me a 1/2 bag of WF...
En el vídeo dice dejar fermenté por 4 horas. Cuando menciona dos horas se refiere a la crema pastelera y dice que te asegures de hacer la crema pastelera al menos 2 horas antes de usarla. Puedes activar los subtítulos en español dando click en el botón CC
Such a great recipe! I am making it for the 7th time. Today my toddler helped and we added too much butter, about 40grams more than your recipe says! Wonder what will happen!
Question, chef: why are you doing stretch and folds if you’ve already used your mixer/hook to knead the dough? Have you actually tested whether there’s a difference? I’ve seen tons of bakers just using this stretch/fold process and can’t help but notice that not a single one has tested the difference. Seems to me you’ve spent 4-8 minutes in your stand mixer developing gluten, what are we actually accomplishing with those extra 4 or so folds?
That’s a very good question. For this kind of dough you have to make sure that you develop the gluten in your dough to the max, since you are gonna fry the dough and need the dough to raise properly before the frying stage you need to develop the gluten well, what you are creating in this kind of bread is basically small “balloons” of puffed dough before frying and that is why we stretch and fold. I have not tested before without stretch and folds in this specific recipe
Addam Madd I will try it next time and let you know what happens. It has to be tried on a comparison to really see if it works or not. If you try it before I do please let me know
Just wanted to ENCOURAGE those who feel like these look like they take a long time and need too much babysitting. But believe me, they are waaaay better than just a yeasty doughnut. Actually,there are at these options of time line(schedule) you can follow to make it easy. Just gotta plan a bit ahead. 1) Begin in the process in the morning, go through the steps through out the day (most is non-active), shape them at night, they'll be ready in the morning to fry up. 2)can begin during the day, and for the 4 hour of bulk proofing(in the bowl), you can do it in the fridge overnight, take them out the next day in the morning, shape them, and let them final proof. In a warm environment, I've found it takes about 6-8 hrs. They'll be ready in the late afternoon to fry. 2.5) OR take the bowl out the next evening, shape them to final proof overnight. Keep them in the oven(turned off) , if you don't have a warm area. They'll be ready to fry in the morning. This process makes it 3 days, but much of it is hands off. Just schedule to prep 2 days before you want to make them. I've made these several times and they are NEVER disappointing!
No the percentage refers to hydration. That means that you feed the same amount of starter with the same amount of water and flour. For example 100g of starter + 100 grams of flour + 100 grams of water in ratios it is know as 1:1:1. Thank you for watching
I agree with you, everyone is baking and it is hard to even find flour, but I hope bakeries don't go out of business, there are so many good bakeries out there doing a great job. Thank you for watching!
I want to really make these! They look so good! My mixer is old. My 40 year old daughter was over cooking. She asked me where my mixer was. I said right there on the counter. She looked at me and said, “not the one from your marriage”. Haha I said it’s not. It’s the one from when I was a little girl. It was my mom’s and we made everything with it. It’s a Hamilton Beach with milk glass bowls. “Always reach for your Hamilton Beach”. Why get a new one. But maybe this would be too hard to make the dough by scratch. I don’t have dough paddles. I live your recipes!
I will absolutely be making these. The time invested, like all sourdough breads is so worth it. I’m feeding my starter as we speak♥️ Thanks for another great recipe to try👌🏻
Janet Adams my pleasure! I’m sure you are gonna love them! Thank you for watching!
I made this by hand since i dont have a stand mixer and it worked so great! Thanks!
I’m very glad you liked them! Thank you for sharing!
I made these and they were pretty close to the legendary malasadas from Leonard's in Hawaii. I made the custard cream into a passion fruit flavor and made a simple sugar glaze. It was out of this world! These doughnuts are very good on their own, but amazing with the custard cream or any filling. Highly recommend this recipe!
Also another little tip is when proofing the dough balls, place them on a square piece of parchment. When ready to fry, just place the dough balls in the oil with the parchment, and then just give a little shake and the paper will separate in a second. This helps to keep the dough shapes better/prettier.
Thank you so much for sharing and demonstrating this wonderful recipe! God bless you!
kungfuwife great advice, I will try it next time! I am glad that you liked them! Thank you for watching!
@@AKneadtoBake ive made them a few times already! I've gotten nothing but raving reviews from all who've tried it! It really is a great recipe! Thank you so so much for sharing it and for putting on videos that are easy and simple to follow! They are inspiring and makes people who see it want to put it in action! Bless you and really appreciate your great content!
It's been a great way to bless people around us especially during quarantine! 😊
Also your recipe for the custard recipe is PERFECT!! It's a very very good recipe for custard /pastry cream!!
kungfuwife thank you very much for your feedback! I really appreciate the uplifting words.
I’m a huge sourdough fan I have my starter for 3 months now and I’ve been baking pretty much bread so far I’ll be making these tomorrow! I’ll let you know how they turn out. Thanks for the recipe
My pleasure! Have fun baking! Enjoy the recipe!
Perfect recipe!! I tried with 200 gm flour absolutely delicious filled it with dulce de leche
Wow! Now I want one with dulce the leche!!! Enjoy!
Love your videos. Instructions are great & easy to follow
Thank you very much! Thank you for watching!
I have tried the recipe of doughnuts today and it turned out delicious!! Thanks for such a great recipe!
My pleasure! Thank you for watching!
You have a lovely energy, and your voice is so easy to listen to. I like how your steps are easy to follow. Thank you 💖 I'll be trying these out!
Thank you Kelsey! I hope they turn out great! Thank you for watching! Please let me know how they turn out if you can!
Great recipe, technique and methodology bro. I would never have thought to apply the stretch and fold technique to doughnuts. Thank you very much for the great vid!
T Alakiu-Marquis my pleasure! Thank you for watching!
They look delicious!
Muchas gracias por la idea, salieron unas donuts fantásticas. Infalibles y muy fáciles de seguir tus recetas. Me gustaría preguntarte si ves posible que estas masas en vez de freírse puedan ser horneadas para hacerlas menos grasosas y en tal caso, a qué temperatura y por cuanto tiempo. Un saludo y feliz año.
Gracias! Claro que si puedes hornearlas a 180C por unos 20 a 25 minutos o hsta que estén doradas. Saludos
Just made them! I still have some details to improve but overall, delicious 🤤 😋 momo and grandma approved 💪🏻👌🏻
So glad you had a great outcome! Thank you for watching!
When in Sayulita, Mexico last year I had the BEST custard filled donut I’ve ever had, delivered on a huge tray on the beach! I would LOVE a recipe to proximate those since I’m in Spokane, WA and, well... This looks close though.
I really hope you can try them! you are gonna love them! THANK YOU FOR WATCHING!
Thank you die this recipe. Have you tried to bake these instead of frying them?
You can also bake them at 350 degrees until they are golden brown, the texture will be very similar, but if you want to coat them with sugar you are gonna need to brush them with some melted butter so the sugar sticks to the doughnuts
Muy buena receta, gracias.
Un placer! Disfruta!
the best recipe that I came across and I tried already some - but nothing comes close to the taste and texture if those 😍 I will follow along for more 👍👍👍
Thank you! Enjoy!
la mejor receta de doughnuts que he visto por aquí en mucho tiempo, bien explicada, y sin tonterías, muchas gracias, tienes un suscriptor mas, sigue así enhorabuena
Gracias por tu comentario JCarlos! Gracias por ver los vídeos!
@@AKneadtoBake gracias a ti por tu saber
Hoy me suscribo gracias por compartir tu receta desde argentina
Disfruta las recetas
Hi do u use the starter discard or you proofing it before hand?
It was proofed before I used it
That donuts looks great can you bake them instead of fried
Me acabó de suscribir,disculpa la hidratación de mm serían 40 de mm 40 de agua y 60 de harina???
100 gr mm, 50 agua y 50 harina
Hi .i want to know for final proof is it need to be cover with dump cloth or just dry regular.?cause iam try to do i worry top will dry out and not let it rise cirectly.thank you
If you have a plastic lid that works better if not use greased plastic wrap or a damp towel
Definitely trying this!
Love your tutorials man, nice and easy to follow.
Keep it up :)
Thank you for your feedback! Thank you for watching! stay tuned!
These look incredible, I will be trying this recipe. Thank you!
My pleasure! Thank you for watching!
Making these right now! On the final proofing step. Thank you!!!
My pleasure! If possible, let me know how they turn out! Thank you for watching!
How would you advise making these ahead of time? Can they be frozen?
Yes you can freeze them when they are fully proofed and taw them well before frying them
I just made this, worth the wait! They are really awesome 👏
Thank you for sharing! I’m glad you liked them!!!
Thank you so much for sharing! I making it, my dough is very wet and hardly to shape it I wonder if I can cut down the liquid ingredients. Or I wonder is it too much butter or I over blended it with a hardheld mixer
If it is too wet you need to keep kneading it, it is very hard to over knead it. It takes at least 30 min to knead.
Pregunta.. seran parecidas en sabor a las de dunking donuts
Si, disfruta
I made it. I’m so happy for the result even though I have did some mistakes, but it turns amazing, Thank u sooo much.
norah hadi my pleasure! Thank you for watching!
Hello there, great video! Very helpful and entertaining…… I hope you can help… I’m confused over the sourdough starter… I have got a starter and feed each week and smells as it should.. “fermented beer smell” but and the big but is how much to add to recipe? And what consistency ? You mentioned 100% hydration of starter… how do I do this? The consistency of my starter is a thick sticky batter…. And I’ve noticed other cooks are thicker or thinner …. So I’m confused as I know it needs to be right….. hope you can help, all your other parts of recipe are very clear… but I’m just haven’t got the experience of the sourdough consistency yet..please help. And great work!
Hi! There are many different sourdough starters, concerning hydration which is your question, many recipes use sourdough starters of a 100% hydration, others 50% and many other percentages. I’m this recipe you can use the sourdough starter that you have of a thick sticky batter. Just to clarify A 100% hydration has the same amount in grams of starter, water and flour, I hope this helps
@@AKneadtoBake ok thanks very much just to be crystal clear example if you recipe asks for 90g 100% hydration that would mean 30g of my starter.. 30g of,water and 30g of flour mixed together and added? And nothing else done to it? Sorry if I’m a abit basic
Looks great, I'll give it a try. Starting right now ....
Awesome! Thank you for watching!
Update: for some reason I had no noticable rise after 9-10 hours of proofing on the next day (only 1.5 times in size or so), but no matter how it looked - I fried one piece for testing and what should I say: the magic happened. So fluffy and soft - I've never had that before. Thank you so much !!!!!
Hello from HK:)
I really love your videos!
You let me know sour dough can make so many kinds of breads not only the artisan bread.:))
I love donuts!! But why we need to do the stretch and fold for making donuts? Can i just skip this step and leave it for four hours to ferment instead?
Yes you can just leave them for hours to ferment! Enjoy the recipes!
@@AKneadtoBake Thanks a lot
What 'is different between texture of Sourdough Donut and Yeast Donut ?
I would like to try this recipe, thank you. I'm living in a hot city, if I reduce the amount of the starter how can I adjust hydration of the dough? Can I add little bit of water?
Yes to compensate for the lost hydration
hello what is the best flour for donuts, thanks
PROPAGANDASSONLINE for this kind of donuts use bread flour. Thank you for watching!
Hola! A que temperatura debe estar el aceite?
350 grados Fahrenheit ó 180 centígrados
Gracias!
Un placer!
It would be awesome if you included the recipe in the description. 😁
Hi! Because of the length of the recipes I have all my recipes in my website here is the link, thank you for watching! www.akneadtobake.com/post/sourdough-doughnuts
Chef , what does it mean sourdough starter 40%?
40% hydration, add only 40% of the total of the flour
Hi love your recipe can I just let the pastry rest in the fridge overnight instead of letting it rest 4 hrs on counter ?
Yes you can do that. Thank you for watching!
Would this recipe work in an Air Fryer, if so what temperature.
350 degrees Fahrenheit, although you have to be very careful as you transfer them to the air fryer so they don’t deflate
@@AKneadtoBake Thank you for your fast reply. Really enjoyed your video.. You are very thorough.
Hi! I had a question, can you put the dough into the freezer if you aren’t able to form the doughs after being in the refrigerator overnight?
No you are gonna kill the sourdough bacteria
For Dough, Can I put in Chiller for 10-24 hours? If can, will donuts tangy ? Tq 🙏
Yes you can! The longer you put them on there the tangier they will get.
Hi, just subscribed, great channel and blog. I have a quick question - given the long proofing, are you using sourdough starter straight out of the fridge or are you refreshing the starter 8-12 hours before using in this recipe? Thanks!
I used starter that I refreshed about 8 hours before. Thank you for watching!
@@AKneadtoBake thank you for taking your time to reply! I will try your recipe and let you know how I get on. It is by far the best one I have seen online. Have a nice day!
Thank you Luiz! Happy baking!
I tried this and made ring doughnuts instead but they came out dense. I’m not sure what happened because they floated in the oil. Do you think they over fermented since I was doing ring doughnuts?
It is hard to over proof them, at what temperature did you proof them? And how long??? To me it sounds like they were under proofed
@@AKneadtoBake I did the 4hrs in the oven with the bread proofing setting. Then left them in the fridge overnight till 12pm next day. Then I cut out my rings and left them on the counter for 1 hr then cooked them.
@@AKneadtoBake I read somewhere that doughnut rings don’t need to proof as much as filled doughnuts since they’re smaller
Chef,si solo quiero hacer media receta hago 50 de agua,50 de harina y 50 de masa madre????
Si todo a la mitad
@@AKneadtoBake muchísimas gracias,mi esposo tiene año y medio que no consigue trabajo,y estamos emprendiendo con pan dulce,no sabe cuánto agradezco su amable y apreciable ayuda 🙏 bendiciones
Me da mucho gusto que puedan emprender esta nueva tarea. Mis oraciones para que sea un emprendimiento exitoso
Can I bake these instead of frying????
Yes at 350F/180C until golden brown
@@AKneadtoBake i just made this, it took shorter since it's so hot here. I baked half and the fried the other half batch. It so tasty, even the baked ones! It's a good alternative for those who have high cholesterol.
excuse me please, can I make them like the regular doughnuts without filling?
Yes you can! Thank you for watching!
Mine is in the fridge for the final proof , cant wait for tomorrow 😳 .. what is the reason to let it proof at room tmp 4 hours then to the refrigerator afterwards?
These bombolinis need a long fermentation process. Since it is a long recipe I put them in the fridge to proof overnight, you can proof them less time it is just crucial to shape this dough when it it very cold otherwise it would be very difficult to shape.
Ah i see , thanks for the quick reply 🙏🏼
HELP :) How do I get that Strong Rustic Sourdough flavor ? My starter is a month old and triples after feeding a 100g with a 100g/f 100g/w feeding... It's good bread but not strong... I do about 14hrs in fridge before baking, after 14hrs there's a big rise and worried ill get too much rise going longer or for it to go flat... not long enough ??? Or can I do a double ferment, 12 hr rest after 1st mixing then overnight before baking ???
I would try first to do a longer cold fermentation. I’ve left my dough in the fridge for up to 72 hours with no problem. It won’t go flat if your dough has enough tension
@@AKneadtoBake Ok I'll do that... and thanks ;) This will be my 6th loaf. Was wondering about my starter, It's only feed with AP. Hate to waste my 1 bag of BF. Not much info on YT about an Extra Sour Starter... neighbor just gave me a 1/2 bag of WF...
I can’t find the recipe on your website
Here it is www.akneadtobake.com/post/sourdough-doughnuts
Se pueden hornear?
Claro que si a 350F hasta que estén con un color dorado
Can I use milk instead of water
Dj Art of course 👌🏽 thank you for watching!
Buenas noches, tengo una duda: en el vídeo dice fermentar x 4 horas y luego dice, después de 2 horas meter a refrigerador; cuál es el tiempo correcto?
En el vídeo dice dejar fermenté por 4 horas. Cuando menciona dos horas se refiere a la crema pastelera y dice que te asegures de hacer la crema pastelera al menos 2 horas antes de usarla. Puedes activar los subtítulos en español dando click en el botón CC
Can I bake it in oven?
Danya sibai yes of course! Thank you for watching!
Such a great recipe! I am making it for the 7th time. Today my toddler helped and we added too much butter, about 40grams more than your recipe says! Wonder what will happen!
Hopefully it will still be ok
Where can I find the written recipe? Thanks in advance!
You can find all my recipes on my website
www.akneadtobake.com/post/sourdough-doughnuts
Hi, can I roll and cut like usual donut instead of forming balls? I wanna make circular donut, not bomboloni
Yes absolutely!
@@AKneadtoBake thanks! Will be making this soon!
I made it and it was so good! Thanks for the recipe!!
When I fry mine, the white ring around the centre is uneven. Why is this happening and how do I fix it?
Can it be made with whole wheat or AP flour instead of the bread flour?
Yes you can use AP flour I wouldn’t use WW though. Thank you for watching!
Can I skip eggs for the buns only??
Yes you can but add some more liquid to the dough
@@AKneadtoBake Thanks.😁👍
Question, chef: why are you doing stretch and folds if you’ve already used your mixer/hook to knead the dough? Have you actually tested whether there’s a difference?
I’ve seen tons of bakers just using this stretch/fold process and can’t help but notice that not a single one has tested the difference. Seems to me you’ve spent 4-8 minutes in your stand mixer developing gluten, what are we actually accomplishing with those extra 4 or so folds?
That’s a very good question. For this kind of dough you have to make sure that you develop the gluten in your dough to the max, since you are gonna fry the dough and need the dough to raise properly before the frying stage you need to develop the gluten well, what you are creating in this kind of bread is basically small “balloons” of puffed dough before frying and that is why we stretch and fold. I have not tested before without stretch and folds in this specific recipe
A Knead to Bake I’m willing to bet you $5 you test it and find zero difference on a blind taste test.
Addam Madd I will try it next time and let you know what happens. It has to be tried on a comparison to really see if it works or not. If you try it before I do please let me know
Just wanted to ENCOURAGE those who feel like these look like they take a long time and need too much babysitting. But believe me, they are waaaay better than just a yeasty doughnut.
Actually,there are at these options of time line(schedule) you can follow to make it easy. Just gotta plan a bit ahead.
1) Begin in the process in the morning, go through the steps through out the day (most is non-active), shape them at night, they'll be ready in the morning to fry up.
2)can begin during the day, and for the 4 hour of bulk proofing(in the bowl), you can do it in the fridge overnight, take them out the next day in the morning, shape them, and let them final proof. In a warm environment, I've found it takes about 6-8 hrs. They'll be ready in the late afternoon to fry.
2.5) OR take the bowl out the next evening, shape them to final proof overnight. Keep them in the oven(turned off) , if you don't have a warm area. They'll be ready to fry in the morning. This process makes it 3 days, but much of it is hands off. Just schedule to prep 2 days before you want to make them.
I've made these several times and they are NEVER disappointing!
thank you for all your great advice!
Mine sink for about 5 seconds then float is this normal? Great recipe
Yes it is!
When you talk about the starter being at 100% hydration, you mean it has been fed and has puffed up to its max?
No the percentage refers to hydration. That means that you feed the same amount of starter with the same amount of water and flour. For example 100g of starter + 100 grams of flour + 100 grams of water in ratios it is know as 1:1:1. Thank you for watching
@@AKneadtoBake Oh! Ha, figures. Thanks! Great video.
@@JurassicCat thank you for watching
@@AKneadtoBake thank you for this recipe. After feeding should I start directly making the doughnut or I have to wait.
What??? LORD MARTIN BRAITHWAITHE ITS HERE
Thabk you for watching!
Spend 3 days to make them... No thank you, Can't wait that long. Off to the shops to buy some now
Enjoy! Thank you for watching!
What happened at 1:14 ahhaha
Christian Blandford I forgot to record that part in the original voiceover 🙈🙈🙈
Bruh I don't have a stand mixer
You can mix by hand too, the stand mixer just makes the work easier
Dude bakeries are not going to have business after the lockdown, everyone is baking it seems.
I agree with you, everyone is baking and it is hard to even find flour, but I hope bakeries don't go out of business, there are so many good bakeries out there doing a great job. Thank you for watching!