When i bake anything, i check on your videos first because your videos are the best. There is no hidden ingredients nor skipped procedures. You give your all. You are the best!
🇧🇷Ingredientes: 600 gr. Farinha de trigo sem fermento 10 gr. Fermento instantâneo ou pode usar fermento biológico fresco. 1 colher de chá. Essência de baunilha ou outra essência s preferi 8 gr. Sal 40 gr. Açúcar Fino 100 gr. Manteiga (temperatura ambiente) 2 ovos grande 260 ml Leite Integral ou leite que preferir.
Thank you Michael for the lovely receipe of doughnuts.I love your demos as you teach with lots patience and love step by step method.So easy to follow andthe receipes.come out fabulous. God bless.
Dear teacher, how can I express my admiration and respect for you? I love your hands and their extraordinary work. Last Saturday I baked your orange sponge cake recipe for first time. I was so happy because the cake was beautiful and delicious. I have to thank your effort and time spend with us. God bless you, Michael. I pomise to try this recipe. (Sorry for my English, I am from Mexico 😊)
Apreciado señor Lim. No sé cómo agradecerle sus vídeos. Usted hace que mi amor por la repostería y la cocina crezca cada día más; muchas gracias es usted toda una inspiración.
Truly amazing recipe. The donuts were crispy and had a hard texture just after frying, but within a few hours settled into a pillowy softness. Everyone loved them.
OMG i love this channel but hate it in the same time...what i love is the quality and great work you do and gives inspiration, what i hate is that this channel makes me want to eat cake all the time because it look SO GOOOOOOOOOD😭💙
This recipe has make me your subscriber... I will try to make it later for sure! I have already done the fluffy Japanese cheesecake, the Chinese bread and the milk bread rolls: they are awesome, you are so precise and clean, if followed step by step your recipes are perfect. So much respect! Thank you so much!
Woooow!!! Que grata sorpresa ver que las últimas donas fueron horneadas y se miran deliciosas! No digo que las fritas estén mal, al contrario seguro también son una delicia como todo lo que prepara. Felicidades y gracias por compartir sus conocimientos. Bendiciones
Hallo from Sydney … I just made your donut … so yummy and soft . I’m enjoying the donut with nice cappuccino Lovely comfort food to have during lockdown. Thanks again Michael 👍🙏☺️
They're amazing Michael... simply the best! Thank you. Please create a pourable batter for oven donuts that you don't have to prove the dough... I was watching your previous recipe for sugar donuts yesterday, what have you done differently in this one, because I checked the ingredients and they're the same. Is it the glazing and the left-over dough that goes into the oven?
Thank you for all videos you made manyyyyy thanks I want to ask you a questions if you don't mind The decoration for donuts colored chocolate or color icing sugar?
Hi!! Wooww!! Very nice and creativity donuts!! I like the strawberry ones with colorful sprinkles on the donuts!!! Taste so delicious and yummy!! Yum!! Yum!! Thats awesome recipe!! See U anytime!!
Nice video but are you sure we have to fry them on 160°C? I made the donuts exactly like on your video but they absorbed to much oil... When I was searching my problem on the internet I found that the oil was to cold. 180°c is the minimum requirement...
Yes 160°C is the temperature I used in this video. The end results speak for itself. If you want to increase the temperature, go ahead and do it. Do what works for you. Good luck and success.
Bonjour j’ai fais vos donuts ce week-end et ils étaient très bon la cuisson au four change-t-elle quelque chose au niveau goût ou on voit pas de différence avec ceux qui ont été frit. Merci beaucoup
Wow this recipe looks delicious and appetizing! I hope you could also make Different donut recipes with different glazes, flavors and toppings. 😍 thanks!❤️❤️❤️
Michael, my donuts are not flat after fried, they are crooked. What can be or what can I do to look uniform like yours? The dough even looks like yours, but not so velvety. I need to sell, but I don't get it right. Thanks for the kindness and the recipes.
hi Michael, excellent job. His handling of the preparation is admirable. Could you teach us how to make the glaze of traditional krispy kremer donuts? Thank you very much for sharing your experience with us.
Recently started wTching yr videos...thy r soooooo amazing nd full detailed recpies so easy to understand ....so glad found yr site ....plz do teach us choco caramel cake flan....nd different sort of buns .....I tried frm other ppls recpies didn’t came out good....yr recipients comes out perfect ....☺️☺️☺️👍
Hello Michael lim, I'm Brazilian, enrolled in your channel a few days, spend hours watching your videos. I want to know if the essence of vanilla (dark) altera the coherence of the mass? What is the ideal speed to beat the dough? I do not speak English, I use google translate to read your recipes.
estou fazendo a massa nesse instante. deu certo, ponto de véu. agora está descansando por 2 horas, aqui está frio. enquanto descansa, estou fazendo os recheios e coberturas! :) I'm making the dough right now. it worked out, vantage point. now it's resting for 2 hours, it's cold here. while resting, I'm making the fillings and toppings! :)
Hi, Chef! I would just like to ask. I have a 5.5 Qt, stand mixer. for the 600g flour, how would that translate to dough weight? I am just scared to overwork my stand mixer because I got it only as 2nd hand . Also, what brand / capacity mixer are you using? Thank you.
I loved that you baked it What is the difference in taste between them or which is better taste??? I didn't make donuts because I hate frying 😣 Thank you chef Michael Lim
Hello sir , I tried your receipe. N it was so good . Texture was good inside n out after baking those. But next day it became some what hard , also I didn’t do any glazing on them . How can we keep it soft for the next day at least ?
hi there Michael Lim 先生.You must really be very happy witb that dough. it is perfection. I like your technique of folding the left over dough into itself. And the end product is really awesome-looking. another great vid, many thanks and very well done as always. sensei, do you have a cruffin recipe and a milk or Choco-based insert I can use to be layered with a sweet dough? be well😊
hi I’m new to this here I have a question after you cut the donuts how long does it need to rise the second time? and can you tell me the ingredients in cops and tbs please so I can get the correct amount for everything? You didn’t say.
Hi Michael Lim, Could you tell me if I made these Ingredients correct from the version you have listed. 4 4/5 Cups of Flour 3 Tsp. Active Dry Yeast 1 Tsp. Vanilla Extract 2 Eggs 1 Tsp. Salt 7-Tablespoon Butter 1.2 Cups Milk Thank You for your delicious recipes!
Yolanda Iaracuente I was hoping to make some this weekend but I’m afraid my Ingredients may be off some. Once I know the correct US measurements I will defiantly let you know how they turn out. I’m not good with gr. measurements..lol I’ll need to do some research online and see what comes up :)
I wish u could use cup for measure and about the things u using like milk or butter is has to be room temputer or not or large egg or not , thats why when i made it i had to add more flouer
When i bake anything, i check on your videos first because your videos are the best. There is no hidden ingredients nor skipped procedures. You give your all. You are the best!
True best one
🇧🇷Ingredientes: 600 gr. Farinha de trigo sem fermento
10 gr. Fermento instantâneo ou pode usar fermento biológico fresco.
1 colher de chá. Essência de baunilha ou outra essência s preferi
8 gr. Sal
40 gr. Açúcar Fino
100 gr. Manteiga (temperatura ambiente)
2 ovos grande
260 ml Leite Integral ou leite que preferir.
São 11g de fermento
Muito obrigada 💕💕💕
This is one of the Best donut recipes I have tried !!! Excellent dough ! Excellent flavor!!
The first time i saw someone showing what to do with left over donut dough. Awesome. 😍😍😍😍😍😍👏👏👏👏👏.
Thank you Michael for the lovely receipe of doughnuts.I love your demos as you teach with lots patience and love step by step method.So easy to follow andthe receipes.come out fabulous. God bless.
Dear teacher, how can I express my admiration and respect for you? I love your hands and their extraordinary work. Last Saturday I baked your orange sponge cake recipe for first time. I was so happy because the cake was beautiful and delicious. I have to thank your effort and time spend with us. God bless you, Michael. I pomise to try this recipe. (Sorry for my English, I am from Mexico 😊)
Thank you for your kind words. Your English is fine, even better then mine. 😊
@@michaellim ❤
Apreciado señor Lim.
No sé cómo agradecerle sus vídeos. Usted hace que mi amor por la repostería y la cocina crezca cada día más; muchas gracias es usted toda una inspiración.
Dear Micheal. This donut recipe is a game changer. I love it. I also love your channel a lot. Keep up the good work
Truly amazing recipe. The donuts were crispy and had a hard texture just after frying, but within a few hours settled into a pillowy softness. Everyone loved them.
OMG i love this channel but hate it in the same time...what i love is the quality and great work you do and gives inspiration, what i hate is that this channel makes me want to eat cake all the time because it look SO GOOOOOOOOOD😭💙
You are one of the best chef in the world... thank you michael...
For how long do we let the dough rise for the second time??
Your videos makes me feel like you are adding love into your recipes 😍 💕
Thank you, Michael Lim
This recipe has make me your subscriber... I will try to make it later for sure! I have already done the fluffy Japanese cheesecake, the Chinese bread and the milk bread rolls: they are awesome, you are so precise and clean, if followed step by step your recipes are perfect. So much respect! Thank you so much!
Woooow!!! Que grata sorpresa ver que las últimas donas fueron horneadas y se miran deliciosas! No digo que las fritas estén mal, al contrario seguro también son una delicia como todo lo que prepara. Felicidades y gracias por compartir sus conocimientos. Bendiciones
Very nice video, well interpreted sir.
Could you tell me how long is it for the doughnut to rise the second time before it goes to the fryer?
thank you so much that looks very yummy ,, but how many piece(doughnut) this recipe Will make
I love the way you handle your dough.....like handling a baby 😍😍
Hi Michael, I am a fresh beginner. I followed your receipe and made my perfect donuts. They are just wonderful and taste so nice. Thank you so much!
Yummmmmmmy***god bless you Mr. MICHAEL
Hallo from Sydney … I just made your donut … so yummy and soft . I’m enjoying the donut with nice cappuccino Lovely comfort food to have during lockdown. Thanks again Michael 👍🙏☺️
Hi chef how long your doughnut cutter diameter is?
Muy bueno, Michel. Tu canal es uno de mis favoritos. ¡Gracias!
Looks so tender! ~ Can't stop watching your video's! So GOOD!
Would mind sharing your recipe on how to get that perfect glaze you used. Thanks
They're amazing Michael... simply the best! Thank you. Please create a pourable batter for oven donuts that you don't have to prove the dough...
I was watching your previous recipe for sugar donuts yesterday, what have you done differently in this one, because I checked the ingredients and they're the same. Is it the glazing and the left-over dough that goes into the oven?
Complimenti Michael,sei bravissimo grazie a te ho imparato a fare tanti dolci e migliorarmi su ciò che già sapevo fare ....sei un gran maestro 😘
Thank you for all videos you made manyyyyy thanks
I want to ask you a questions if you don't mind
The decoration for donuts colored chocolate or color icing sugar?
Hi!! Wooww!! Very nice and creativity donuts!! I like the strawberry ones with colorful sprinkles on the donuts!!! Taste so delicious and yummy!! Yum!! Yum!! Thats awesome recipe!! See U anytime!!
Wonderful Michael
Thank you Mr.Lim for the baked donut recipe.
Gorgious!
Thx Micheal for top-notch baking.
Hi I’m sorry I just wanted to ask fine sugar is caster sugar or icing sugar? Thank you so much for uploading these receipts I’m a huge fan ❤️❤️
Hi love your recipe for the bread and may I ask, can I use Hong Kong flour to make donuts?
Hey Michael could you please make a video with that lovely donut glaze. Much love from Trinidad
Wow amazing work!!! Thank you Michael Lim and God bless you!!!!
Thank you. God bless you too.
Finally found a delicious baked donut recipe 🤩
Nice video but are you sure we have to fry them on 160°C? I made the donuts exactly like on your video but they absorbed to much oil... When I was searching my problem on the internet I found that the oil was to cold. 180°c is the minimum requirement...
Yes 160°C is the temperature I used in this video. The end results speak for itself. If you want to increase the temperature, go ahead and do it. Do what works for you. Good luck and success.
I've cooked them at 160 and higher... 160 is the best option. They brown too quickly at 180 or so and the middle is barely cooked.
Thank you from the bottom of my heart
Bonjour j’ai fais vos donuts ce week-end et ils étaient très bon la cuisson au four change-t-elle quelque chose au niveau goût ou on voit pas de différence avec ceux qui ont été frit. Merci beaucoup
Hi, can this dough be made a day ahead n let to proof overnight in the fridge?
My Oven is a stove oven, it needs to be lit by using matches and I had never ever turn the top heat before... is it ok if I use the bellow heat only?
Wow this recipe looks delicious and appetizing! I hope you could also make Different donut recipes with different glazes, flavors and toppings. 😍 thanks!❤️❤️❤️
Seems lovely. Don't you use baking powder ? ?
Thank you
thank you very much
Good bless
please can you tell me how you coat the donuts💕
Gorgeous really.. Thanks a lot
But I wonder which one is better in flavor the fried one or the baked?
Mohammed Alshaheen fried
Michael, my donuts are not flat after fried, they are crooked. What can be or what can I do to look uniform like yours? The dough even looks like yours, but not so velvety. I need to sell, but I don't get it right. Thanks for the kindness and the recipes.
Health to your hand. Can we squeeze the cream in it?
Thank you so much for this. Is there a recipe for the glaze please ? Looks sooo good and want to try it out
Hi Michel nice video like it but I Waana ask is that cream u put after u done or
hi Michael, excellent job. His handling of the preparation is admirable. Could you teach us how to make the glaze of traditional krispy kremer donuts?
Thank you very much for sharing your experience with us.
Are these not to your satisfaction?
This is original stuff here. ✌️
@michael lim, please can you tell me why you prove the dough twice? Is this necessary?
Hi Michael hope you and family are well. I am asking for the recipe of the icing for the doughnuts pretty please
60g of icing sugar and 10g of water.
Can you please show us how to freeze the donut dough and process afterwards, thanks
Recently started wTching yr videos...thy r soooooo amazing nd full detailed recpies so easy to understand ....so glad found yr site ....plz do teach us choco caramel cake flan....nd different sort of buns .....I tried frm other ppls recpies didn’t came out good....yr recipients comes out perfect ....☺️☺️☺️👍
Hello Michael lim, I'm Brazilian, enrolled in your channel a few days, spend hours watching your videos. I want to know if the essence of vanilla (dark) altera the coherence of the mass?
What is the ideal speed to beat the dough?
I do not speak English, I use google translate to read your recipes.
Did you watch the video? I think I already mention the speed in the video.
Could you ask me why the same donut line has many differrent recipes?
Michael love your doughnuts. Please can I get recipe for the glaze
estou fazendo a massa nesse instante. deu certo, ponto de véu. agora está descansando por 2 horas, aqui está frio. enquanto descansa, estou fazendo os recheios e coberturas! :)
I'm making the dough right now. it worked out, vantage point. now it's resting for 2 hours, it's cold here. while resting, I'm making the fillings and toppings! :)
Deu certo Valéria?
@@erivanalvesdasilva1881 Super certo, deliciosos!
@@valeriamfreitas obrigado pelo feedback! Tentarei em breve!
Gracias Michael.....Muy facil y rico
Greetings! Wish cooking oil you guys recommend for deep fry the donuts? Please help. Thank you.
Incredible Michael!! Baked doughnuts....WOW!! This is amazing! Going to try your recipe today. Thanks so much for sharing. God Bless.
Thanks for ur effort and plz can u tell me how can I make prefect glaze?
Yummmmy 😍
Thanks MICHAEL LIM so much so much so much ............
Hi, Chef! I would just like to ask. I have a 5.5 Qt, stand mixer. for the 600g flour, how would that translate to dough weight? I am just scared to overwork my stand mixer because I got it only as 2nd hand .
Also, what brand / capacity mixer are you using?
Thank you.
Hola Michael, los ingredientes del frosting,? gracias
I loved that you baked it
What is the difference in taste between them or which is better taste??? I didn't make donuts because I hate frying 😣
Thank you chef Michael Lim
@Michael Lim I have been waiting for ‘baked donut’ recipe. Much appreciated of your work, Michael. Thank you so much for sharing
Olá, boa tarde, o leite em temperatura ambiente ou morno?
Hello sir , I tried your receipe. N it was so good . Texture was good inside n out after baking those. But next day it became some what hard , also I didn’t do any glazing on them . How can we keep it soft for the next day at least ?
We have to put it in air tight container.
hi there Michael Lim 先生.You must really be very happy witb that dough. it is perfection. I like your technique of folding the left over dough into itself. And the end product is really awesome-looking. another great vid, many thanks and very well done as always. sensei, do you have a cruffin recipe and a milk or Choco-based insert I can use to be layered with a sweet dough? be well😊
Thanks for the kind words, much appreciated. About your suggested recipes I will put it on my video list.
Michael Lim
thank you, sir.
hi I’m new to this here
I have a question after you cut the donuts how long does it need to rise the second time?
and can you tell me the ingredients in cops and tbs please so I can get the correct amount for everything?
You didn’t say.
Love your channel it’s so enjoyable to watch and those doughnuts look delicious 😍
Hi Michael Lim! I’m from Việt Nam. I love your donuts recipe. Tks so much! ❤️
Hi Michael Lim, Could you tell me if I made these Ingredients correct from the version you have listed.
4 4/5 Cups of Flour
3 Tsp. Active Dry Yeast
1 Tsp. Vanilla Extract
2 Eggs
1 Tsp. Salt
7-Tablespoon Butter
1.2 Cups Milk
Thank You for your delicious recipes!
Trina Flynn I'm trying to make the recipe but it was hard for me. Good luck to you and tell me if you did yours?
Yolanda Iaracuente I was hoping to make some this weekend but I’m afraid my Ingredients may be off some. Once I know the correct US measurements I will defiantly let you know how they turn out. I’m not good with gr. measurements..lol I’ll need to do some research online and see what comes up :)
Thank you chef 😍 ..how to make icing?
I want to try the recipe but will it be successful if I mix and knead all the ingredients with my hand instead of mixer since I dont have one at home?
Off of course you can knead with your hands. It just take a little longer and strength to knead.
Michael Lim thank you, cant wait to try this perfect donut recipe..
Me encanta lo que haces, muchas gracias por compartir
hello chef please tell me about the topping of donuts,is it a glaze or something else?
Tienes algún tutorial donde expliques como hacer el glaseado que llevan las donas
Hello Michael Lim .in your recipe use all purpose flour . Can I use high protein flour/strong flour ? Thank you
Yes sure, you can use bread flour. Then the texture will be more like bread.
hola sr Lim me gustaría saber los ingredientes y preparación del glaseado para las donuts
Hi , is that possible that I do the dough and leave it rest over night??
Great Michael, yours recipes r so yummy
hi can I use bread flour instead of all purpose flour?
You are so gentle..
Hi! Does the egg size play impt role in making donut? I try to make but my dough is so wet n sticky even aft i add in more flour :(
thank you for sharing ur donut reciepe but i want to learn about babariam cream filling.
I wish u could use cup for measure and about the things u using like milk or butter is has to be room temputer or not or large egg or not , thats why when i made it i had to add more flouer
There is onljne converter gram to cup. Dont expect someone to spoon feed u.
@@zulkarnainmahmud7200 can you be anymore ruder.
Can donuts be made with oil instead of butter ?
I have try many dounts recipe but they all are hard .. can you tell me the best way to make them soft
Would you mind telling us the ingredients and method for the glaze
Yes why that's missing
can you freeze donuts and reheat?
(w/o frosting or fillings yet)
Hi there
Is it ok if you make this dough into circles without holes and fill them with custard or jam or is a different dough recipe needed
I don’t see why not.
Thank you 😊
Excuisite! ♥
Thx Micheal for this & all your gorgious recipes. And thx a billion for the peace & tranquility in your videos. Genuinely appreciated! ♥
Hi ✌ Michael at first i would like to thank u for the recipe 😊😊
Is 11 grams of yeast equivalent to a coffee spoon?
I made your recipe it was better Than at the donuts shop you are a master Greetings from the Netherlands
Love your recipes! Would be great if you were to include weights and measures for us in America! Thanks so much!!!!😀
Thank you for the video. I have bread flour. Will this be bad to substitute using your recipe? Thank you.
It's got more protein which will alter the taste and texture by developing more gluten.
Go to the shop and purchase all purpose flour.