ANABOLIC DOUGHNUTS -Can I make protein Dunkin Donuts??! 🍩 Low Calorie High Protein High Volume Donut

you're probably thinking why should i be listening to you what did you go to cooking school or something [Music] hello everyone my name is amina welcome to my channel if you are new and welcome to this video if you want to skip the next part feel free to but i strongly urge you to stay and learn something about baking we need to talk about donuts so i've been seeing all these anabolic donut recipes on youtube and i just wanted to talk about donuts a little bit and how donuts actually work to do that we have an older version of mina who had his thoughts all put together without further ado on to you mina thanks mina before you skip the spot just hear me out i made this channel not only to show your recipes but to show you basic cooking skills and techniques that you could then use later on and apply to any recipe that you want you're probably thinking why should i be listening to you what did you go to cooking school or something yes yes i did go to cooking school so i kind of know what i'm talking about i talked about this in my brownie video which i will link up here if you want to go watch that later basically baking is a chemical reaction that takes place between all these ingredients that we mix together that chemical reaction results in a specific taste texture and consistency once we change these ingredients once we change the amount of the ingredient once we change how we cook the ingredients those three things are very important the ingredients the amount of the ingredients how we cook the ingredients so let's talk about the traditional donut doughnut it's called a doughnut because it's made out of dough and when i say dough i mean a high ratio of dry to wet ingredients it also has yeast which helps it rise it's then rolled out shaped into a donut shape and most importantly they're fried donuts are deep fried a donut is basically a deep-fried dough let's look at all the donut recipes that i've been seeing on youtube it's more of a batter that we then bake in a pan so it's a baked batter as opposed to a deep fried dough we have these two completely different things baked batter deep fried dough we can't possibly expect to end up with the same product at the end surely it has to be something completely different my goal was to come as close to the donut as i could obviously we're not able to deep fry it that would just defeat the whole purpose anytime you de-fry anything you add so many calories in there it just doesn't make it worth to eat the next option to look at was to how to make the dough more like a real donut dough the first thing you'll notice in this recipe that's not in all the other recipes is the yeast the yeast has three jobs in this scenario the first job of the yeast is very obvious which is to help the dough rise the second job of the yeast which is the most important in this case is that yeast makes the gluten structures stronger what that means is once you bake it the dough won't collapse on itself that yeast is going to help keep those gluten bonds in the dough strong and the third job of the yeast which isn't that important is that it gives a bit of a flavor in there most people won't even notice that with all that out of the way let's get back to the recipe and if you stayed this long i commend you for wanting to learn back to you mina let's get back to the recipe so we're going to start with the dry ingredients as you usually want to do so we're going to put the flour first protein i talked about this before you want to use a casein and whey blend i'm not sponsored by this company by any means i have tried a lot of brands this one works the best when you want to bake ideally you would want to use some kind of vanilla or something i would like to try the cake pop one they have but it's usually sold out so that's what i'm gonna get next i'm using the peanut butter cookie i don't really mind the peanut flavor in the donut vita fiber source of sweetener and fiber of course shout out to greg dussette for this obviously not sure if you guys tried this before as a sweetener but i actually like the taste of this versus splenda or stevia or all that other stuff besides this sweetener we're actually going to use real sugar yes actual real sugar the main purpose of this yeah the flavor is good too but it's there mainly for the yeast will act as a food for the yeast so it can produce more gases for us let's talk about yeast real quick right here i'm using the instant yeast there are two kinds of yeast there's the active dry yeast and the instant yeast the active dry yeast does need to be put in warm water before you use it so keep that in mind instant yeast you can just add to the dry ingredients this is an optional ingredient but it's one of those small things that i talk about all the time that just brings a lot of flavor and a lot of depth into the dish in this case it's freshly ground nutmeg that's all you need we have all the dry ingredients here together i'm just going to go ahead and mix them up the water that you use in here does have to be warm but not hot yeast is a living organism remember that you don't want to kill it with hot water if you put hot water you will kill the yeast so how hot should the water be how should you know you should be able to stick your finger in there and leave it for about 20 seconds if you can't do that the yeast cannot either and they will die so keep that in mind we need to separate our egg have another bowl here for the white then later on we're going to combine all these whites together this is my favorite way to separate your egg you might have another way as long as you separate it doesn't matter how you do it yolk's going to go in here and then with the water and we're going to mix it all up to make the dough when you put your wet onto dry ingredients you want to make a little bit of a well in here in the middle just use your hands whatever all right we're going to put the yolk water small out and that's what we end up with it's not so much a dough not so much a batter either it's a very thick batter a very thin dough so scrape down all the sides we're just going to cover this now and it can go into the fridge now that it's covered you can put it in the fridge or you can leave it outside for a shorter amount of time so you do have to plan a little bit ahead of time to make this recipe i'm also going to put the rest of the egg whites here with the egg whites that we separated that way they'll be ready for us later on for the chocolate glaze it was only four ingredients so i went with the highest quality ingredients that i was able to find the cocoa powder i used some kind of a premium dutch cocoa powder it's a higher quality than the usual walmart stuff vanilla extract this is real vanilla extract not the imitation stuff the chocolate chips these are the ones that i always use the nicely brand in my opinion they just have the best taste overall you can always add sweetener or sugar to this i chose not to i was okay with the taste of the chocolate chips and the cocoa powder in there but absolutely feel free to add any kind of sugar or sweetener that you like in here so we're just gonna weigh the chocolate chips here and we're going to microwave them until they melt and this is the only time that you'll ever catch me using a microwave also don't forget to ruin your calories for the day and eat a handful of chocolates so after a minute and a half in the microwave take them out stir the chocolate chips add the rest of the ingredients and the frosting is done all right so this is what the mixture looks like after about an hour and a half you can see all the bubbles in there and it actually got larger than before and it's more of a dough now it's kind of a loose though but there's a structure in there now you can see there's gas there's gas that's being trapped in the dough because we used yeast so we're going to preheat the oven with the pan in there the reason we're going to do that is because we want that texture on the bottom you'll see what i'm talking about later give it a spray now we're just going to whip the egg whites with the beater and add some vanilla extract in there that's it probably going to mute this part because it's going to be loud so enjoy the music [Music] all right so this is what it should look like afterwards and the reason we're doing this is this is going to introduce a fluffiness to the dough so to put this into here we're going to use a technique known as folding folding is mainly a baking technique where you fold one thing into the other so we don't want to mix this in here because otherwise we're going to deflate all the bubbles that we have here so we want to gently fold this on top of it and i will show you how to do that right now you want to begin with a small amount of it this is going to be like the sacrificial amount that you sacrifice in the beginning to get the whole thing going so this is what i do fold it over like this and then you spin the bowl as you do it [Music] take it to the second batch of it do the same thing again with it and you can go in with the rest of it now remember you don't want to mix this we're always doing this motion where you grab it here pick it up drop it and twist the bowl once you practice a little bit more you can do it quickly but just like anything else you want to focus more on the form rather than speed with this so just focus on folding everything right always scrape the sides of the bowl too and don't work the dough too much so you don't deflate the egg whites and that is the end product to get this batter into the pan you have a couple different options you can either use a pastry bag or you can just use a spoon spoon is kind of hard you can probably pull it off but i would recommend using a pastry bag most people don't have a pastry bag neither do i to be honest with you mainly because i don't really need them i don't use them that often and i don't decorate any cakes i just use a ziploc bag and i put the batter in here cut off the tip of this and just use this as a pastry bag it's good enough pro tip have one of these little scrapers it really helps you to scrape the batter into the corner of the bag later on here's another tip there's a lot of tips in this video when you fill a bag fold over the edges so you don't get that dirty it's gonna keep the back clean also put it inside of a bowl so it's a lot easier for you to fill it up this is especially helpful if you're working by yourself which i usually am now the edges are all clean oven's ready perfect timing so you can see here how that scraper is really helpful to get all the dough in one side of the bag so this is why we preheated the pan to get a nice brown crust on the bottom it in a way mimics the deep frying method so we're getting as close to the real product as we can then all we have to do is dip it in the glaze and add the sprinkles so after hours of work the donuts are finally ready and to be fair we have a donut from a local franchise that we will compare it to the most important part is the inside of it see still has that cakey consistency and it didn't collapse on itself because we used the east let's see what this one looks like there's obviously more of a spongy texture and that is because it's deep fried like we talked about earlier and here's a side by side [Music] that frosting is really good [Music] let's try theirs [Music] that's really sweet so much sugar in here and overall i think we got the 75 roll down that's a winner and just like in the chicken one i will have the macros of these two on the screen so you could really see which one you would rather eat out of these two and if you like this video if you learned anything from this video hit the like button more videos will be coming really soon if you are new here hit the subscribe button go check out the discussion section if you make any of my recipes tag me on instagram i will make sure to repost everyone and i will see you in the next video peace

Channel: Mina Ayoub

Views: 24,387

Rating: 4.9554005 out of 5

Keywords: anabolic kitchen, anabolic recipes, anabolic meals, anabolic brownies, anabolic cooking, anabolic donuts, anabolic french toast, anabolic lasagna, anabolic nachos, body building meals, bodybuilding desserts, bodybuilding meals, greg doucette, high protein, high volume desserts, high volume food, lose weight, low calorie, mina ayoub, mina.ayo, mina_ayo, weightloss meals, healthy dunkin donuts, protein dunkin donuts, low calorie dunkin donuts

Id: 0JpptAF5aro

Length: 13min 42sec (822 seconds)

Published: Wed Sep 09 2020

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[u/Mina_ayo]

Thanks /u/Bombarddaa !!