Waffles Recipes

Making Easy Classic Donuts At Home

Is it donuts or doughnuts? Either way we’re making both homemade yeasted and sour cream old fashioned donuts. Eating these freshly fried and still a little warm is an unbeatable experience. Better than your local donut shop.

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Ingredients you’ll need:
Traditional Yeasted Donuts
1 cup (237) milk
2.5 teaspoons (7g) instant yeast
2 eggs
1/2 cup (113g) butter, melted cooled
3tbsp (40g) granulated sugar
1tbsp (16g) light brown
1.5 teaspoon (6g) fine sea salt
4 cups (560g) all purpose flour
High heat neutral oil for frying (about 2-3 quarts

Chocolate glaze:
1 1/3 cup (175g) pow sug
3 heaping tbsp (26g) cocoa pow
1/2 teaspoon salt
2tbsp water

Old Fashioned Sour cream Donuts:
2.5 cups (350g) cake flour
2 teaspoons (10g) baking powder
2 teaspoons salt (8g)
1/2 cup (105g) sugar
2 tablespoons (28g) room temp butter
3/4 cup (175g) sour cream
2 -3egg yolks

2.5 cups (360g) powdered sugar
1/4 cup (60ml) Milk
1/2 vanilla bean pod

Original of the video here

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Video Transcription

doughnuts anyway that’s my TED talkthank you so much for coming please okayso I did a little poll on my Instagramasking people like what kind ofdoughnuts do you guys like to you likedid a traditional fluffy with thechocolate glaze or do you like theold-fashioned crunchy doughnuts likesour cream doughnuts and theold-fashioned honestly lost by quite alandslide but a lot of people were DMingme you know what these both seem prettyprominent let’s see the sour creamold-fashioned can sometimes be a winnerfor me depending on my mood for the dayJesus breathe Josh breathe and if you’venever had an old-fashioned donut let metell you you will your pants with howgood it is so anyway let’s make thisshall we okay so pants pooping asideyou’re gonna need 1 cup or 237milliliters of lukewarm whole milkaround 90 to a hundred degreesFahrenheit today you’re gonna add twoand a half inch or 7 grams of instantyeast a little whiskey whisk set it tothe side for 10 minutes whatever if yourstand mixer focus is dirty you nasty andto that you’re gonna add 4 cups or 560grams of all-purpose flourget your whisk wait no not that onethere we go perfect very nice todayyou’re gonna have three tablespoons or40 grams of granulated sugar 1/2teaspoons or 6 grams of fine sea saltand 1 tablespoon or 16 grams of lightbrown sugargive it some whiskey business slap itall around make sure it’s nice andevenly incorporated pour half your flourmixture into a separate Bowl artfullyand beautifully crack two eggs into abowl look at that formwhisk them together with your mixerrunning on medium-low speed add youreggs your yeast mixture and half a cupor 113 grams of melted butter that hasbeen cooled down it’s alright if it’s alittle warm but we want this almost roomtemp but still liquid of course blessyou I’ll let that mix until homogenousthen add the rest of your flour mixtureand continue mixing for about 2 to 3minutes or until you get a nice softdough ball meaning to add an extratablespoon of flour if it’s a little toosticky but I wouldn’t go more than atone or two extra tablespoons once youget a nice soft dough dump it out onto acounter and get it for about a minutejust to get an extra smooth forming itinto a taut ball and plop it into alightly greased bowl cover with a damptowel and let it rise at roomtemperature for one hour or untildoubled like thisboy here now dump it out onto a lightlyfloured work surface lightly flour thetop roll it until it’s about 1/2 of aninch thick and then using a 3-inchbiscuit cutter cut out as many pieces asyou can and then in the center of eachof those pieces you’re gonna use aone-inch biscuit cutter to cut out thewell the hole for the doughnut and ofcourse with your excess dough you canbring it back together need it let itrest for like 10 minutes and then repeatthat process until you used all yourdough look now you got pieces of doughwith holes in it doughnut stone holesplace all those on a lightly flouredbaking sheet cover with a damp towel andrise in a warm area for about 45 minutesto an hour we’re till nice and blue l’msorry special appearance from old Bessiein this one now I’ve got some fry oilhere preheated to 350 degrees Fahrenheitor 175 degrees Celsius you’re thensimply gonna fry your dough you’re thensimply gonna add your donuts to that hotoil fry them each side for about 2 to 3minutes or until nice and golden brownas you see here pull them out to drainthem on a wire racks but hold on well Iwant you to see the asbestos hands hereyou see that that’s that’s somethingspecial isn’t it place them on a bakingsheet with a wire rack to cool and dripdry and repeat with the rest of yourdoughnuts now make sure that you cooliesbefore you ice them if they’re too hotit’s a no good to make the chocolateglaze you’re gonna need one on 1/3 cupper 175 grams of powdered sugar threeheaping tablespoons or 26 grams of cocoapowder half teaspoon of salt whisk thattogether until nice and incorporated andabout three to four tablespoons or 45 to60 milliliters of water now you justneed to kind of add a little bit by alittle bit until it comes together to anice consistency you don’t want it toothick or too loose but a lot of peoplemake it way too thick you should be ableto dunk these bad boys in there now takea lightly cool down tonight you shouldbe able to handle it by now and dip thatbad boy into your icing then just dripoff the excess line them around a littlelike this I don’t really know how todescribe that and then place them on awire rack to drip off the excesssprinkles of course are optional if youwant a cleaner looking chocolate glazejust put a fan by them or blow on themso that they dry before they drip sotired of it being dark every dayholy budge they’ve listened to me dieEve I do you guys know I’m talking aboutsensually insert it into your mouth whenyou make it from scratchhey do be making a pretty big differencethough okay so the east of doughnuts aregood but let’s talk about their cousinthe old fashioned sour cream so gonnastart with two and a half cups or 350grams of cake flour yeah I got that cakeyou already know that two teaspoons oreight grams of fine sea salt twoteaspoons or ten grams of baking powderwhisk that up and the bowl of a standmixer add two tablespoons or 28 grams ofroom-temperature butter unsaltedwhisking that vigorously and slowly addhalf a cup or 105 grams of granulatedsugar till I get this sort of like sandylooking texture pop that bad boy ontoyour stand mixer with the paddleattachment begin mixing on medium lowspeed and add three egg yolks one at atimenow what superc sure looks like thisyou’re then going to add 3/4 of a cup of175 grams of sour cream along with yourflour mixture but you’re gonna add themin batches a little bit of sour cream alittle bit of flour a little bit sourcream a little bit of flour and untilit’s all been added this just helps justhelps a lot in the mixing process thenlet that mix for about a minute untilnice and smooth dump it into a bowlcover with plastic wrap and place it inthe fridge for one hourlightly floured work surface dump yourdough out onto it and roll it again intoa half an inch thick you’re gonna cut itthe exact same way as you did beforenothing different here right but thistime you don’t need to let it rise youjust might want to place them on abaking sheet lightly tinted with plasticwrap in the fridge to chill if they sitout and get warm you do want them to bea little cold when they go into the oilfry it in the same exact temperature oilas before sort of similar amount oftiming until it’s nice and golden brown350 degrees Fahrenheit flip them fry doit in batches don’t overcrowd the pottil you’ve got these wispy boys they’llpop open like this that you should getthese little crackles and that’s whatmakes them beautiful now to make ourglaze you just need two and a half cupsor 360 grams of powdered sugar todayyou’re gonna add about a quarter cupplus a tablespoon around 75 millilitersof whole milk we step together untilit’s nice and smoothoptionally you can add the vanilla beansfrom half of a vanilla bean pot ifyou’re into that you definitely want toadd a small pinch of salt oh look atthat that’s that’s very nice very goodonce you get this nice texture you’reliterally going to dunk the whole donutreally submerge in there swirl it arounddrain off the excess and put it on awire rack to dripped right and repeatwith the rest just make sure that you’reletting these dry completelybefore you eat them it’s a big texturalthing ku speedo not under quiz be icingyou heardlisten know what it sounds like when Icrack it oh it doesn’t really make muchnoise butarguably better than an orgasm but doyou want to know what else is betterthan I’m not gonna I’m gonna say it beroll it so we made donuts it’s also acomplete disaster behind me right nowwould you like to take a look let’s takea look that’s nicethere’s my play button I’ve got it hungup it took an unreasonable amount oftime for me to figure out how to do thatI gotta level with you guys if you’restill watching right now hey I justwanna let you know I really appreciateyou taking the time to watch all the waythrough the videos I know some of you donot all of you do for the ones that dofor real oh why I’m trying to besentimental you piece of garbage Ireally appreciate I I’m really honestlyopen to doing just about everything Ireally want to expand and evolve thisstuff and so if you guys want to seeparticular things please do not hesitateto comment I read this stuff I really doyou could very well see your ideapainted in video we thought that’s it ifyou enjoyed this video or you learnedsomething too leave like subscribe and Iwill see you next time[Music]

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