Doughnut Masterclass with Patrick Ryan

[Music] this recipe is all about Donuts loving warms fries filled with amazing flavors so we're just going to show you how to make them yourself so so simple so for this recipe we're going to use our mixer just to make our life a little bit easier because this is a little bit softer it's a little bit of a wetter dough so for this recipe we're using 500 grams of strong flour a level teaspoon of salt to that then we're going to use 75 grams of caster sugar the egg coated in sugar they're gonna be making a filling they can be a little bit sweeter so that's why we're gonna hit it with a little bit of lemon zest so you get that little bit of citrus just kind of really kind of cuts true in skews a lovely balance to it so you've got the zest of one lemon properly combined a Taylor raden 250 mils of milk which we've just allowed to come to room temperature if you take it directly from the fridge you're gonna find that once your dough is mixed you do is let me write the colder which is an issue at all but you will find it proven time will need to be a little bit longer until that then we're gonna add one egg and then we're simply gonna drop in 15 grams of fresh yeast which you're simply just gonna crumble straight in and if you don't have fresh Easter your access to it don't worry dry G's work perfectly fine because this is relatively quite a small amount of don't over making it's only 500 grams of flour easiest raesha to work off is two to one so we're using 15 grams of fresh you're gonna use about 7 grams of dried what's exactly one sachet went all ingredients into Gary resist that temptation to really crank it open to put on the high speed I know sometimes we get impatient that we just want things to be done we want to be finished but wait your bread take your time so we just got a mixer dough a nice gentle slow speed because as the door was mixed interesting what's called the friction temperature this the temperature is created by the mixer so if you were to really couldn't turn that make up to a high speed you're gonna find in your mix gonna generate a lot of heat within our dough we do not want our getting too hot just take your time never come together nice and gently so her doors gonna mix about for about eight to ten minutes it's nice and slowly if you find you need to scrape down the edges please do always let her do it so I doors come together nicely staring to come away from the bowl so at this point now we're just going to slowly drop in our butter it's about 75 grams I'm just gonna drop it in and then I would need into the dough you might find as you use the mixer to the butter Kai gets pushed up the sides you might find out for a couple minutes you might need to scrape down the sides make sure all that butter gets fully mixed in so this recipe is a little bit lighter in comparison to some of the other ones that we've done before we've got like a really high level of eggs and high quantity of butter it sounds a bit lighter and we want to have a lovely light airy dough we still want that richness we still want that sweetness so we get a lovely balance and that's kind of as I said before has twin the main reason got that little bit of lemon zest in there cuz you know what those doors be heavy and stodgy with me the light fluffy yeah and it's full of joy really so adore has been fully developed now all that and butter has been needed in I don't go in silky-smooth see you sound come way cleanly from the side of the boat I'm just using a little bit of salt flour on my hands just find a really handy when it comes to handling the dough prickly wood is wet her softer those two find everything won't stick to you smooth all those lovely little flakes of lemon spread trudeau riches from the butter from the eggs i simply string table which against a little bit of so pharoah just simply just stops the dough from sticking so just means later on when i come to get it out your dough is just gonna lift straight out I was sticking on all to the ball it's a very light room of oil over top we're just gonna stop your door from drying out so at this stage we're don't we need again we need to delay it to proof so with a lot of enriched doors you'll find at the proving I was a little bit slower compared to say your regular yeasted breads largely due to the large fat content it will endure until Hilary used to tend to slow it down so at this stage we have two options we can pop it straight in the fridge and the dole quite happily sit there on light which is kind of tricky for gonna maybe make some donuts of the weekend with your kids with your family you could easily make this door today before have it done in advance simply next day just take the dough straight from the fridge we roll them let's improve and then we'll fry them off but if you want a kind of baked amount we're gonna leave it sit at room temperature and it's gonna prove for at least two hours so I'm cover that over were popped side and about two hours time we'll come back to it or will not go back at all [Music] so I don't be improving for last two hours I want to do now at this point is we need to knock our dough back because at the moment you'll find the internal temperature is much higher than external temperature so by knocking it back it's exactly what it sounds like we really knock the air from it so the idea is we equalize our temperature we stop that cycle and we start a new one so knock it back to turn it out basically try make your dough to a nice round ball by doing so you'll know deflating it you found it back to where you were it's over two hours ago so all we left to do now is this portion and to shape our dough so if you're not used to portion in dough don't be afraid to use a scales because if you want to have some sort of consistency and it is quite important because big odr it's going to copy time is going to vary so try to look for that little bit of consistency we're impossible so if you're cooking donuts at home but 60 grams is absolutely perfect [Music] so when do we wear dope portions we simply just need to roll them into little rounds we're gonna range them onto our tray so again because in a little bit later we're gonna have to pick those each individual bit of dough up we don't want it to stick so take this take a little bit of little bit of sunflower oil and just rub it all over your tray this will stop the dough from sticking to it later so when it comes to rolling your dough's again we don't too much flour on the table if there was a little bit soft don't be afraid to use a little flour in your hands because we don't want too much on the table because we need to door to actually grip the table so when there's a grip and pull in from underneath so when we're rolling it we kind of start here so rolls from here what could I do into here so big thing is to apply pressure push the dough into table and you make it a big circle keeping your fingertips on the table your hand come up bit like a claw go a little bit faster so if you feel the dough starting to ticking off to stop a little bit of flour you can go again so the dough big circle bit of pressure as you ease off your hand comes up a little bit faster I'm just definitely bother and don't worry after a little bit scraggy initially but if you're not used to portioning dough you're gonna find it they're a little bit all over the place don't be afraid just give them a little roll you can always come back some with a couple minutes and just give it a second it'll roll just to have tighten them up once you get used to it it'd be very quickly doing it with two hands so now as you range them onto a tray just give them plenty of space because yeah I'm gonna prove ya gonna get bigger we just don't want them to touch it's justyou can live with us on the flower on top because we're going to cover them over we're clean for them just to stop them from drying out so to stop it from sticking to the dough because later on when we try to take the team from off if you find a stick store was gonna pull it's gonna deflate them just that little bit oil again on top it'll of stuff so I'm sticking and you can actually squash them down ever so slightly so these are gonna prove again at room temperature for about an hour hour and a half so depending on how you've worked you're doing where you've put it in the fridge and or you've left in a room temperature you're proving things will start to vary example if you're taking it from the fridge you're gonna find out your dough is quite cold you might fight it's going to take a little bit longer for that don't go up to room temperature so you're gonna find out much longer prove the second time around again if it's working at room temperature and also depending on it's probably too warm biggest comment we get about the variation improving times and it's so difficult for a recipe to be exact because of the variations that go on protect you in a room the liquids that we're using the temperature our ingredients so if you kind of find it your house is quite warm and your dough is moving a little bit quicker don't be afraid to crack on if you need to give it a little bit less time that's absolutely fine trust your instincts if you're starting to question your head and you feel like you should um it needs to go go ahead don't worry at all so we'll cover that over pop the one side I'm gonna prove [Music] so we got a little bit of extra dough here so we're just gonna show you very quickly how you make a little ring dollars it's a little bit of flour on the table just roll your dough out so as you worked it out you're gonna find it naturally wants to shrink and it wants to pull back simply it's just a glutton contracting so easiest thing to do what you do you just leave it alone let it relax just give it 30 seconds a minute break lousy gluten to relax and you have to put in half the amount of effort also means then once the dough is nice relaxed before you cut it it's gonna retain the shape that those because you were to cut it immediately now you'd find it immediately do roll its pulls in so you're kind of losing the shape just just give it a couple minutes and when we roll it out we just want to go on probably less just under a centimeter then very simply for our little ring donuts you need two cultures two different sizes so I'm using an 8 centimeter and it's a 3 centimeter just to cut out the center so as I said you want to let the dough relax cause if you kind of cut it again immediately either way neither don't nap your sisters shrink and it's pulling away it so now be much smaller than what we originally started it just by giving your dough a couple of minutes just to relax you'll find that you don't get half the amount of shrinkage you can seem easy who cut the last ones the very first one it was immediately pulling back in at each time as you could just dip your cutter into the flare just stop it sticking you can cut much cleaner and then literally cut out the very center this is the one that we couldn't straight away after rolling the dough out it's pulling it's not retaining its shape as much an exact same cutter much better shape better size so you can see the difference pop them onto your tray we let them improve again and in your little trim use leftover you can always bring it back together into warmed up a piece and Porcia it again 60 grams and really use up perfectly for a little fill no that's what you're going to finish later on so I don't want already to go they be improving probably the last 90 minutes or so it's quite warm in here so if you kind of find it your kitchens a little bit colder and you door hasn't quite reached this size yet don't be afraid to give it a little bit longer if you need an extra 15 20 minutes feel absolutely that's absolutely fine if you're kind of question your head and you feel like I should have a bit longer yeah you're probably should trust your instincts you will get there and the idea is do each time you're doing it you're learning so if you kind of see the ideas you should be a touch to do because we need to physically pick these up you should have a nice little bounce to it there's no fear kind of touching them and the whole thing is gonna sinks and collapse so if you kind of find that you're touching it and it's losing its shape its deflating you probably over proved you dose you want to just reduce that proving time let's catch it a little bit sooner we want to cook it with the presentation side facing up if you kind of pop the do it and you flip it over before the dough that tends to lose its shape it has to spread out so we've preheated our oil to about 180 degrees and we're gonna pop these donut in its gonna fry for about two minutes on either side and as you drop them into the oil just kind of drop them away from you so new centers any little splashes of oil it's gonna splash away from you if you ever find that you get these little kind of air pockets of form you can just pop them and then halfway true it's gonna flip them over so then just so for the excess oil it's gonna be unless you come out a little bit of kitchen paper so we transfer it on just absorb that excess oil so we just on an even color on both sides and that is it it's two minutes lighter side a beautiful light the fluffy little pillows so we're gonna let them cool slightly happy to when to turn them over just to get any excess oil off and we'll coat them a little bit of sugar and then later on when they're fully cooled we're gonna sell them so we got our lovely little ring donuts your knife is a bound system you don't over prove them because again we need to physically be able to pick them up and when you drop it into the oil we want to keep that presentation side facing up just nice and gently drape it into your oil gonna fry for about a minute a half lighter side and then just so you can see these are gonna pop this one it presentation side facing down and you'll just actually see the difference in the way which a fries don't spit just finished and you can just see there's our one little donut that we fried presentation side down as opposed to presentation side face it up and you can see the way it's in spread out the sides cut in comparison to the others so our gents have just been out to cool ever so slightly so we still want to get the miner a little bit warm it just helps to sugar to a stick some so when it comes to dressing and filling your Donuts that's where you can really start to express yourself really go mad with your flavors this is all about indulgence there's so so nice really really no weight in whatsoever and then we're gonna cool completely so I don't have cooled they're coated in sugar we've been fighting the temptation not to talk in so now the last thing has to do is to fill them so I find the easiest thing to use when it comes to filling my donuts actually just use a scissors so straight in the center and open the scissors it's going to create that little pocket but you're going to pipe into now a second simply straight in so he's got a couple of different fillings here so we got a white chocolate and caramelized hazelnut he's straight in the center then you actually feel them bulge don't be shy with the fitting then we've got a little bit strawberries and cream like we do donuts every weekend at the bakery you know for years after you fly finally then the caramel [Music] a little garnish to finish him off strawberries a cream finish your little flake was like a 99 caramelize her these are still crystallized there yep doughnuts perfectly filled little pillars of joy sugar-coated different feelings I dare you to find someone who does not love a dog [Music]

Channel: ilovecookingireland

Views: 585,048

Keywords: Patrick Ryan, Doughnuts, Donuts, Bread, Yeast, ilovecookingireland videos, chef recipe series, chef masterclass, how to make donuts, i love cooking doughnuts, ultimate donut recipe, Firehouse Bakery

Id: 9F-a_8hCwaA

Length: 15min 51sec (951 seconds)

Published: Sun Apr 12 2020