I truly wish there was a hurried montage of him running, donut in hand to deliver to Lara at Dough the second after the donuts came out of the fryer. i'm sure she would have loved it
Main problem with this approach: if I make a whole batch myself, I‘ll inevitably end up eating at least 3 at once. And later in the day. And the next morning. When I buy one, I at least have portion control. I do admire your relentless inventor‘s spirit though, always fun to watch!
this is true for all baking I do, cookies cakes squares etc. So I try to only do these things when I have ppl over to help crush them all so everyone can enjoy and I don't get fat.
cohen lippold but when you have people over you need to try out a recipe at least once to prevent a total disaster. So you also end up eating a whole cake on your own. I guess the only way out is to have lots of kids who will help eat all cake you bake.🤔
And it is so much worse when you learn a recipe and it turns out it's soo easy so you make it frequently. Had a real problem with mug brownie, done in 5 mins eaten in 1... When I bake I give away the food as quickly as possible to family and friends. It is nice to see them enjoy it and prevents me from eating the whole batch :D
Make fudge with unprocessed cacao, coconut oil, and cacao butter. Add stevia/monk fruit (sweeteners that are healthy), cinnamon, ginger, cayenne pepper, matcha green tea or other seasonings to taste. That is actually healthy. You could even add walnuts and macadamia nuts if you wanted (both are things I consider quite healthy). Also almonds, any type of nut/seed really, but the specific nut/seed has an impact on the nutritional value somewhat.
The concept is that when you use certain ingredients in common junk foods, they makes the sweet less prominent and less tasty, hence the massive amount of sugar to offload that. The reason why junk food does this is for shelf life. 'Healthy' junk food is simply 'fresh, low shelf life' junk food with a lot less intense overuse of ingredients. For instance in Cola, a ton of citrus and sugar levels is seemingly needed for the carbonated liquid, which might be bitter. Another way to look at it is, every produce and crop actually contains sugar in them, hence the carbs, but what we actually taste are the chemical reactions to specific things in them when we cook them or taste them raw, this makes science vastly important for a low sugar, yet sweet tasting food.
Most of the time its enough to reduce the sugar 50% less than in the instructions, almost no one can taste the difference and if the sugar has no function besides adding sweetness, it works very well.
2 things: I was curious about the “health” trade off of the coconut butter with sugar. Sure it’s less sugar, but the fat is more calorie dense. Second off, with a “healthy” doughnut in mind, doesn’t it seem appropriate to compare calories and macros of your doughnut with a conventional version of similar size? I was anticipating this info and was kinda disappointed
The ketogenic diet has proved quite handily that fat by itself is not bad for you, it's the combination of carbs/sugar and fat that is bad. So no, I would definitely not even call this 'healthier' than a regular doughnut.
@@diegroblers it still does not change the fact that if you eat more calories then you need you will gain weight, it makes almost no difference what do you eat. But of course i would prefer stuff that tastes intense (just no sweets, i dont like sweet things) but still. You cant go on keto eat 5000cals a day and expect to loose weight, i mean if you are a brick layer or exercise for hours than maybe but as a regular office joe.......... you will gain weight.
@@weltvonalex - I was not talking about calories or gaining weight - I was talking about health - so I have no idea why you're lecturing at me about weight gain.
@@weltvonalex healthy things isn't the same as low calorie food. Nuts are very calory dense, also meats and cheese. Also, fats doesn't stimulate insuline secretion as much as sugar, so you will feel full faster, thus not eating as much. Calories, althought important, aren't all what matters inside the body, we aren't furnaces. Hormones like Leptine, Insuline, GH and so on play important roles in the body when we talk about health in general and losing weight.
Just made these but with sweet potato and I baked them: turned out awesome Of course you have to be prepared for a slightly different outside texture but they will satisfy A donut craving
The dough is something we do in chile, called, picarones. We add squash to the dough, fried in circles and we dipped everything in a caramel sauce made with brown sugar or cane sugar w/water; orange vanilla flavor and sirved hot and fluffedup with the sauce
I love that pastry chef “Yeah. No. I can’t tell you how to do the glaze. But I can tell you that you need something to cut the sweetness. ... And there’s this book by this one author that will probably help you with that.” So perfect haha.
These sound fantastic. Must try them. Couple of new flavours occurred to me. Carrot cake donuts and rich dark chocolate (zucchini?) donuts. You can tell I'm out of the Brownies era. A squash muffin recipe could be the base. Your glazes are unique! How about honey in the cake donuts? Can they be baked instead of deep fried?
Baked v deep fried...the dif' btwn a donut and a muffin? I make apple cinnamon muffins with at least 1/2 batter and 1/2 diced apple...part of the flour is replaced with coconut flour and ground flax. Stevia as a sweetener....barely need any...or sweeten with a few currants, raisins, fig pieces. Cinnamon and vailla, of course. I do use an egg, but there are 2 ingredient recipes online for 'vegan eggs', if that's a concern.
I am loving this series, just found you. I am self-isolating in France where I live, and having this is making it so much easier. I love the fact you make mistakes. I am baking along with you, every weekend. Thank you for doing this.
And now I going to try to veganise this recipe (I’m thinking 1 flax egg & coconut oil to replace the egg stability and fat, & agar to replace the gelatin to make the glaze shell. Plant milk & vegan butter for those ingredients obviously.)
I was kinda impressed until they were fried, swapping the flour for something wholewheat or even grain-free would change the texture but make it even healthier. Baking them too of course would've helped!!! There are loads of baked donuts out there, but what impressed me the most was the glaze! Ingenious, totally would try that with agar!!
Hey, I have seen your video and would recommend to use agar-agar instead of gelatine, if you want a more "crisp" like texture and stable glaze (it doesn't need to be refrigerated to stay hard) That's what Krispy Kreme uses in their original glaze.
It gives immense joy just to see you cooking all of your veg recipes from beginning till end and getting successful . It tempts to make it after watching your recipe.
Love the concept... I'm a squash fiend and using the winter the squash more than satisfies the sweet tooth if you're trying to keep added sugar low. The vegetable is so versatile you name it I put it in everything (yogurt, hot cereals, salads, etc.) A good acorn squash can mimic the taste of a krispy kreme doughnut if you pair it right!
I'm not a donut aficionado because they are too sweet, but I loved this recipe for both dough and glaze. I used pumpkin (Long Island Cheese) and needed to drain the purée, and pat dry, as much as possible before mixing. I like the jumbo size too. Great tips and clear explanations!
Amazing episode! I feel that if you were to partner with Trade Coffee again, you should do an entire episode on more creative uses of coffee in recipes!
Yeah, I was anticipating some kind of alternative to deep frying as surely that is a huge contributor to the energy content! Unfortunately it's also a large part of the reason doughnuts taste so good...
You could've used half coconut half whole grain flour, skimmed/almond milk, light butter, erythritol as a sweetener and air fry them for lower cal as well
Hey just attempted to make these, overall they came out decent but were much denser and not fluffy like yours were. The two deviations from my batch to yours was I used a regular squash since I couldn't find a Kambocha squash, and also I had to add about an extra cup of flour in order for my dough to have the proper consistency like yours did. I also did a 12 hour long fermentation in the fridge. Any idea what I did wrong?
I love how you just used a normal title, not a clickbait one! I'll probably never gonna bake doughnuts but I like to learn how the cooking steps are. Are you considering to make sweets for your series that include no baking? Like you said in the video, baking is very hard (for me at least) and it's tough to recreate it. But awesome video Mike, as always!
There is a baked tofu doughnut place in Los Angeles that I absolutely LOVE! if you are ever there, check it out! its Ring Baked Tofu Donuts (kinda deep valley so oof)
Nice thank you! We try to cook sugar reduzed at home and after a while you cant go back to the normal stuff, its just too sweet, too much sugar. Thank you for your effort and that you share it with us.
instead of placing them on baking paper( if you run out or something) place them on a lightly floured towel. You can easily flip them onto your hand and fry without damaging the structure> Oh and glaze with gelatin in it will never get super crispy, gelatin and crispy simply do not match
I love LOVE your videos! I love the all of the info you share, the techniques, your kitchen, all of it. Can you please teach us how to make vanilla extract?
Hi, thanks for the ideas! what I do to make the donuts even healthier: bake them in the oven. you can add some good quality butter over them to make them softer, since the baking process will make them, indeed, a little stiff in the comparison with the classic, fried donut.
What i would love to see someone try is to use regular sugar, (and less of it) and cook it like youre makin caramel or brittle of some kind, so when it dries, it makes a semi-glassy texture
Being someone who always tries out new baking recipes at home and attempting to make them a little bit "healthier-ish"- key word attempting, there has been many fails lol- this was so cool to watch! I would love to try this out, but in a smaller batch. Do you have an idea of approximately how many doughnuts you could make from the base doughnut recipe? I was thinking of scaling the recipe to 1/2 :)
What the lady from the doughnut shop was hinting at was maybe something as simple as adding salt to the glaze to cut some of the sweetness. My mother was a cake decorator for years, and she would use this trick for her icing, which was basically just powdered sugar, shortening, and extract (vanilla or almond) plus the small bit of salt. Your idea of an alternative for the 90% sugar base was probably a better solution, however.
Thanks for your recipe! I've been enjoying your video's ...great experimentation!...I have a suggestion you might try...that is to add molasses to both your dough and to your icing ...molasses is loaded with iron...and adds good flavor ..that I think will go with squash,cinnamon and other spices like; allspice and cloves as well as cardamon. Thanks again
I think it's a Bosch. My mom has one they are awesome. Way better then the ones everyone else has. If I'm not wrong I think its resturant grade. Quite the investment but if you have the money it's worth it.
@@carminedauria-gupta2561 trans and saturated fats are worse than sugar calorie and weight wise. Why not just use cake dough instead? It's the same consistency as doughnouts but it's baked.
Relatable... worked at a cupcake store for a few days & had to quit, because they had me tasting frosting all the time... felt so sick. I hate frosting, never cared for it...
Maaan you did so good, in chile we have these yeast biscuits called sopaipillas, to wich we add squach , very similar to what you just did jajaja it makes te dough so fluffy and soft and adds this natural sweetness, i thougt you were inspired by latin american baking in this one , maybe you should try to do " picarones" , go and reaseach a little about those , great vid!!
I do think restaurants like these for public health reasons should be trying to lower sugar content already and also switching from frying to air frying and or baking.
You could try to complety switch out sugar for Erythritol, its sweet, but not to much, wont give a sugar rush as your body wont absorb any, and it has a nice cooling effect on the tongue addind to the glaze richness.
Well executed and beautifully done although I'm not really sold on the texture of that donut or concept in general but the thought and effort is fantastic and I love your series for it.
Love this series and the effort! Wonder if this would work dairy-free. And if you could make your own coconut butter by just processing coconut flesh. Thanks!! Looking forward to the next vid
That is such a cool concept! 😍 Do you have any experience with agar agar, to make these babies vegetarian? Also, do you think one could replace the starchy squash with potatoes if kabocha was nowhere to be found (ie to make the recipe more accessible)?
I would have loved if you had taken the finished product back to Dough and got the donut pros to try them
I was thinking the same thing!
you read my mind!!
might come over as a bit pretentious. "hey look! I improoved your product!"
@@alexanderschmidt8305 No, I think he took that recommendation for the Donair video. He let the guy who gave him points come over and try his food.
I truly wish there was a hurried montage of him running, donut in hand to deliver to Lara at Dough the second after the donuts came out of the fryer. i'm sure she would have loved it
Main problem with this approach: if I make a whole batch myself, I‘ll inevitably end up eating at least 3 at once. And later in the day. And the next morning. When I buy one, I at least have portion control.
I do admire your relentless inventor‘s spirit though, always fun to watch!
this is true for all baking I do, cookies cakes squares etc. So I try to only do these things when I have ppl over to help crush them all so everyone can enjoy and I don't get fat.
cohen lippold but when you have people over you need to try out a recipe at least once to prevent a total disaster. So you also end up eating a whole cake on your own. I guess the only way out is to have lots of kids who will help eat all cake you bake.🤔
Planine Huzrtel
The struggle is real 😉
And it is so much worse when you learn a recipe and it turns out it's soo easy so you make it frequently. Had a real problem with mug brownie, done in 5 mins eaten in 1... When I bake I give away the food as quickly as possible to family and friends. It is nice to see them enjoy it and prevents me from eating the whole batch :D
Make fudge with unprocessed cacao, coconut oil, and cacao butter. Add stevia/monk fruit (sweeteners that are healthy), cinnamon, ginger, cayenne pepper, matcha green tea or other seasonings to taste. That is actually healthy. You could even add walnuts and macadamia nuts if you wanted (both are things I consider quite healthy). Also almonds, any type of nut/seed really, but the specific nut/seed has an impact on the nutritional value somewhat.
This concept would be an interesting thing to explore.
The unhealthy foods turned healthier.
This is my passion/dream!
unfortunately, this is still terrible for you.
The concept is that when you use certain ingredients in common junk foods, they makes the sweet less prominent and less tasty, hence the massive amount of sugar to offload that.
The reason why junk food does this is for shelf life. 'Healthy' junk food is simply 'fresh, low shelf life' junk food with a lot less intense overuse of ingredients.
For instance in Cola, a ton of citrus and sugar levels is seemingly needed for the carbonated liquid, which might be bitter.
Another way to look at it is, every produce and crop actually contains sugar in them, hence the carbs, but what we actually taste are the chemical reactions to specific things in them when we cook them or taste them raw, this makes science vastly important for a low sugar, yet sweet tasting food.
Most of the time its enough to reduce the sugar 50% less than in the instructions, almost no one can taste the difference and if the sugar has no function besides adding sweetness, it works very well.
Still can’t taste good as unhealthy
2 things: I was curious about the “health” trade off of the coconut butter with sugar. Sure it’s less sugar, but the fat is more calorie dense. Second off, with a “healthy” doughnut in mind, doesn’t it seem appropriate to compare calories and macros of your doughnut with a conventional version of similar size? I was anticipating this info and was kinda disappointed
Good points. I’d say def more calories, but probably better for you. Everything in moderation of course. I’d like to do a calorie breakdown.
The ketogenic diet has proved quite handily that fat by itself is not bad for you, it's the combination of carbs/sugar and fat that is bad. So no, I would definitely not even call this 'healthier' than a regular doughnut.
@@diegroblers it still does not change the fact that if you eat more calories then you need you will gain weight, it makes almost no difference what do you eat. But of course i would prefer stuff that tastes intense (just no sweets, i dont like sweet things) but still. You cant go on keto eat 5000cals a day and expect to loose weight, i mean if you are a brick layer or exercise for hours than maybe but as a regular office joe.......... you will gain weight.
@@weltvonalex - I was not talking about calories or gaining weight - I was talking about health - so I have no idea why you're lecturing at me about weight gain.
@@weltvonalex healthy things isn't the same as low calorie food.
Nuts are very calory dense, also meats and cheese.
Also, fats doesn't stimulate insuline secretion as much as sugar, so you will feel full faster, thus not eating as much.
Calories, althought important, aren't all what matters inside the body, we aren't furnaces. Hormones like Leptine, Insuline, GH and so on play important roles in the body when we talk about health in general and losing weight.
Frying donuts was one of my first jobs as a teenager. Your donut looked a little tough to tear. One rule in frying donuts... You only flip it once!
Thank you... I thought it was just me who saw that
I believe that's because of the longer fermentation. Gluten gets a little chewy, just like pizza dough our sourdough bread.
Just made these but with sweet potato and I baked them: turned out awesome Of course you have to be prepared for a slightly different outside texture but they will satisfy A donut craving
The dough is something we do in chile, called, picarones. We add squash to the dough, fried in circles and we dipped everything in a caramel sauce made with brown sugar or cane sugar w/water; orange vanilla flavor and sirved hot and fluffedup with the sauce
changes had to be made in order to still satisfy my "Sweet Tooth". Which of your favorite desserts would you like to create a healthy version of next?
Brothers Green Eats coffee cake
deep fried butter
strudel
reducing sugar and adding a bunch of other unhealthy crap to a food does not make it "healthier" 😂
Cheesecake? Or brownies? Zucchini's and beetroots are apparently nice in brownies, even though it sounds weird. :) Great video, by the way!
Please do a French dessert épisode ! Macaron, cannelé, kouign-amann, éclairs, financier, palmier...
Love your series, keep going man !
I love that pastry chef
“Yeah. No. I can’t tell you how to do the glaze. But I can tell you that you need something to cut the sweetness. ... And there’s this book by this one author that will probably help you with that.”
So perfect haha.
Both of those ladies in the bakery were very New York haha
These sound fantastic. Must try them. Couple of new flavours occurred to me. Carrot cake donuts and rich dark chocolate (zucchini?) donuts. You can tell I'm out of the Brownies era. A squash muffin recipe could be the base. Your glazes are unique! How about honey in the cake donuts? Can they be baked instead of deep fried?
Baked v deep fried...the dif' btwn a donut and a muffin? I make apple cinnamon muffins with at least 1/2 batter and 1/2 diced apple...part of the flour is replaced with coconut flour and ground flax. Stevia as a sweetener....barely need any...or sweeten with a few currants, raisins, fig pieces. Cinnamon and vailla, of course. I do use an egg, but there are 2 ingredient recipes online for 'vegan eggs', if that's a concern.
I am loving this series, just found you. I am self-isolating in France where I live, and having this is making it so much easier. I love the fact you make mistakes. I am baking along with you, every weekend. Thank you for doing this.
And now I going to try to veganise this recipe (I’m thinking 1 flax egg & coconut oil to replace the egg stability and fat, & agar to replace the gelatin to make the glaze shell. Plant milk & vegan butter for those ingredients obviously.)
check out Mary's Test Kitchen for ALL things vegan doughnut related. Fo' reals. She knows whats up
@@teenylupini i love her recipes!
I was kinda impressed until they were fried, swapping the flour for something wholewheat or even grain-free would change the texture but make it even healthier. Baking them too of course would've helped!!! There are loads of baked donuts out there, but what impressed me the most was the glaze! Ingenious, totally would try that with agar!!
Agar agar is a much better idea, indeed!
Hey, I have seen your video and would recommend to use agar-agar instead of gelatine, if you want a more "crisp" like texture and stable glaze (it doesn't need to be refrigerated to stay hard) That's what Krispy Kreme uses in their original glaze.
I was wondering about replacing the gelatin with agar-agar to make a vegetarian "healthy" glaze. Thanks for the info ;)
Wait krispy kreme use agar agar in their glaze?
@@mayamaya-ry3eg Yes! It is - or was listed in their nutritional information/ingredient list for the glaze that I found a few years ago.
I think it so amazing how you created this! I love how you added so many different ingredients in the dough and glaze. Pretty awesome.
It gives immense joy just to see you cooking all of your veg recipes from beginning till end and getting successful . It tempts to make it after watching your recipe.
Love the concept... I'm a squash fiend and using the winter the squash more than satisfies the sweet tooth if you're trying to keep added sugar low. The vegetable is so versatile you name it I put it in everything (yogurt, hot cereals, salads, etc.) A good acorn squash can mimic the taste of a krispy kreme doughnut if you pair it right!
Unbelievable creativity. You're killing it, Mike!
I'm not a donut aficionado because they are too sweet, but I loved this recipe for both dough and glaze. I used pumpkin (Long Island Cheese) and needed to drain the purée, and pat dry, as much as possible before mixing. I like the jumbo size too. Great tips and clear explanations!
It's still deep fried so I wouldn't say it's healthy. Looks yum tho!
It's not healthy its healthier
Frying in right oil is healthy
@@sssood26 nope
@@sssood26 not how that works
You should see how much you can sweeten them with dates and over ripe bananas
Amazing episode! I feel that if you were to partner with Trade Coffee again, you should do an entire episode on more creative uses of coffee in recipes!
Can you bake the donuts instead of frying?
Yeah, I was anticipating some kind of alternative to deep frying as surely that is a huge contributor to the energy content! Unfortunately it's also a large part of the reason doughnuts taste so good...
Ed Bordin Hahahah 😂😂 but they might taste good as well baked or not hahha 😂😂
Yeah u could but the definition of a doughnut is a fried piece of dough. So if he didn’t fry it it wouldn’t have really been a doughnut
Nahshon Devose oh ok then 😄😄
@@EdBordin Deep-frying doesn't really make things worse for you. Deep fry it in ghee.
You could've used half coconut half whole grain flour, skimmed/almond milk, light butter, erythritol as a sweetener and air fry them for lower cal as well
Hey just attempted to make these, overall they came out decent but were much denser and not fluffy like yours were. The two deviations from my batch to yours was I used a regular squash since I couldn't find a Kambocha squash, and also I had to add about an extra cup of flour in order for my dough to have the proper consistency like yours did. I also did a 12 hour long fermentation in the fridge. Any idea what I did wrong?
I made mine with sprouted whole grain dough and sweetened it with monk fruit, it’s delicious and actually good for me
I appreciate that you included your ideas behind the different trials! I like how you brainstorm and keep the concept of culinary science
My mom used to make potato doughnuts, which is similar to what you did only without glaze. I really liked eating that with cream cheese though
Donuts taste really good without any crap on them. No sugar coating at all.
Bernard Finucane u need some sugar otherwise it’s bland
That's because the dough itself already contains a ton of sugar.
Doughnut is a shape of 0. Therefore, I believe that doughnuts are 0 calories.
You are a smart human
I love all the techniques you utilized to bring this recipe together. Well done!
While the substitution of sugar for coconut manna is a great idea.....coconut manna is 40% saturated fat. I
I have never thought to use brioche-style dough to make doughnuts. Good idea! I prefer less sweet, so it sounds like a great starting point.
I really like that the glaze cracks, but it also holds onto the dough. Doesnt make a mess and doesnt have that "this is all sugar" look
So what's the nutritional information on these doughnuts compared to a regular one?
probably not much differense, a little bit less sugar basicly.
In Perú, we have our version of this 'healthy' donuts made with sweet potato and pumpkin, and it turns out just as great as a regular donut
That sounds amazing!! 🤩 Could you share a recipe or link for that?! 🙏
I'm living in Japan now! I'm so happy there's a recipe to use up all these Kabocha poppin up in the next few weeks :)
I love how you just used a normal title, not a clickbait one! I'll probably never gonna bake doughnuts but I like to learn how the cooking steps are.
Are you considering to make sweets for your series that include no baking? Like you said in the video, baking is very hard (for me at least) and it's tough to recreate it.
But awesome video Mike, as always!
Would've been awesome to go back to Dough and get the chef to try them out. The outcome was beautiful!
I wonder how with coconut flour, almond flour and air fryer would this entire recipe turn into.. really healthy 😍
Kudos for featuring the hibiscus doughnut. Magical.
using sugar alcohol would have made the process just that much easier. Maybe 50/50 so that the yeast still gets activated
Can you tell me what make & model your stand mixer is? It’s so interesting compared to others!
You should try to make zhongzi, a Chinese sticky rice dish
i once made donuts from sweet potatoes.worked out pretty well and tasted good!
There is a baked tofu doughnut place in Los Angeles that I absolutely LOVE! if you are ever there, check it out! its Ring Baked Tofu Donuts (kinda deep valley so oof)
Nice thank you! We try to cook sugar reduzed at home and after a while you cant go back to the normal stuff, its just too sweet, too much sugar. Thank you for your effort and that you share it with us.
instead of placing them on baking paper( if you run out or something) place them on a lightly floured towel. You can easily flip them onto your hand and fry without damaging the structure> Oh and glaze with gelatin in it will never get super crispy, gelatin and crispy simply do not match
I love the coconut manna idea for glaze ;) i think imma have to steal that idea!
The hibiscus donut is INCREDIBLY GOOD. I am excited for when I can have a cheat day at dough very soon.
I love LOVE your videos! I love the all of the info you share, the techniques, your kitchen, all of it. Can you please teach us how to make vanilla extract?
Just wow. The longer fermentation one look gorgeous!
Hi, thanks for the ideas! what I do to make the donuts even healthier: bake them in the oven. you can add some good quality butter over them to make them softer, since the baking process will make them, indeed, a little stiff in the comparison with the classic, fried donut.
purely amazing, as a nutritionist major, I applaud you.
OMG! I just found your channel!!! Thank you for sharing this recipe!!!! We love donuts but the sugar!!!!
I always say everything in moderation too! But those dough nuts look so so good!
Chinese bakeries got the sweet challenge sorted with their hot dog buns & pork buns, they knew 😂
Do you recommend the longer fermented donuts in terms of taste and/or consistency?
What i would love to see someone try is to use regular sugar, (and less of it) and cook it like youre makin caramel or brittle of some kind, so when it dries, it makes a semi-glassy texture
Being someone who always tries out new baking recipes at home and attempting to make them a little bit "healthier-ish"- key word attempting, there has been many fails lol- this was so cool to watch! I would love to try this out, but in a smaller batch. Do you have an idea of approximately how many doughnuts you could make from the base doughnut recipe? I was thinking of scaling the recipe to 1/2 :)
What the lady from the doughnut shop was hinting at was maybe something as simple as adding salt to the glaze to cut some of the sweetness. My mother was a cake decorator for years, and she would use this trick for her icing, which was basically just powdered sugar, shortening, and extract (vanilla or almond) plus the small bit of salt. Your idea of an alternative for the 90% sugar base was probably a better solution, however.
These look delicious! Great video, I think it would have been cool to see the Pastry Chef's reaction to the doughnuts.
So what was the difference between the longer proofing and the 12hr proofing?
You could even add some cacao to the coffee glaze. Not too much to make it bitter, but to expand the flavor profile.
Thanks for your recipe! I've been enjoying your video's ...great experimentation!...I have a suggestion you might try...that is to add molasses to both your dough and to your icing ...molasses is loaded with iron...and adds good flavor ..that I think will go with squash,cinnamon and other spices like; allspice and cloves as well as cardamon. Thanks again
I have used chocolate PB2 as a glaze using more water
Which did you like better, the slow fermentation or "classic" proof?
Was there a noticeable difference between the long ferment, and normal ferment?
i wish regular donut places would offer unglazed donuts, i just really like the fluffy dough and fun shape. thanks for the recipe!
So was the long or short fermentation better?
YES DOUGH!!! I love that you guys moved here and I get to see my fave spots in your videos
These look amazing. Can anyone recommend something other than coconut for the glaze? My son is allergic to coconut.
I want that mixer! What brand is it?
Bosch :)
Any ideas for alternatives to the coconut butter? I’m allergic to coconut!!
Can these be baked instead? And if yes, what temp and for how long?
Your food processor looks really interesting. What brand is it?
I think it's a Bosch. My mom has one they are awesome. Way better then the ones everyone else has. If I'm not wrong I think its resturant grade. Quite the investment but if you have the money it's worth it.
Practice makes perfection!
Was the smaller or the larger donut dice better?
A baked version would be interesting to try.
Laura doing Gods work tasting all the donuts so that we the people can eat our pastries without diabetes.
Use a stevia/erythritol or stevia/monk fruit powdered “sugar” blend plus a little heavy cream. Works beautifully in keto baking!
This is awesome!! Such a great concept to make healthier bakes. Thanks for all the hard work!
What a neat adventure! These look like they turned out amazingly delicious!!!
these new video series are getting so good
Tries to make healthy donuts:😍
Also: fries them😅
STILL EATING THEM THOUGH!
Mariam Yassa sure they are fatty, but there’s less carbs and sugar, and those are the worst ingredients
@@carminedauria-gupta2561 trans and saturated fats are worse than sugar calorie and weight wise.
Why not just use cake dough instead? It's the same consistency as doughnouts but it's baked.
What type of flour do you use?
Relatable... worked at a cupcake store for a few days & had to quit, because they had me tasting frosting all the time... felt so sick. I hate frosting, never cared for it...
Been using trade for a while now, it's dope and I love that they sponsored you
Maaan you did so good, in chile we have these yeast biscuits called sopaipillas, to wich we add squach , very similar to what you just did jajaja it makes te dough so fluffy and soft and adds this natural sweetness, i thougt you were inspired by latin american baking in this one , maybe you should try to do " picarones" , go and reaseach a little about those , great vid!!
I do think restaurants like these for public health reasons should be trying to lower sugar content already and also switching from frying to air frying and or baking.
Spiking ones sugar is insanely bad for longevity. It's way worse than people think or know.
So what's the macros and micro nutrients to this vs a traditional donut?
You could try to complety switch out sugar for Erythritol, its sweet, but not to much, wont give a sugar rush as your body wont absorb any, and it has a nice cooling effect on the tongue addind to the glaze richness.
Well executed and beautifully done although I'm not really sold on the texture of that donut or concept in general but the thought and effort is fantastic and I love your series for it.
You can also make donut with tofu, it has a bouncier texture, like a traditional donut mixed with mochi
This is astonishing, kudos on this one.
Love this series and the effort! Wonder if this would work dairy-free. And if you could make your own coconut butter by just processing coconut flesh. Thanks!! Looking forward to the next vid
Do you have to bring the cold fermented dough to room temp before frying or can it be friend straight from the fridge?
Jonathan usually with pizza dough you want to temper it to around room temp, so I wonder about this too. Anyone know with deep frying?
These videos look TOUGH to create...I’m super appreciative of the effort 💪🏽💪🏽 this series is the bomb.
That is such a cool concept! 😍 Do you have any experience with agar agar, to make these babies vegetarian? Also, do you think one could replace the starchy squash with potatoes if kabocha was nowhere to be found (ie to make the recipe more accessible)?