The Best Raised Doughnut Recipe EVER! | Cupcake Jemma

hello and welcome back to my channel I hope you all enjoyed behind-the-scenes video last week factory sweet with another recipe but before I get started I just want to say a quick thank you to Squarespace for supporting this video Squarespace offer unique platform to help create website online stores and domains and you can check them out and take advantage of the unique offer code using the link in the description box below right now for the recipe and this is one I've been really excited to share with you because it's one of my all-time favorite things not just the cook but also to eat and it is my recipe for raised Donuts and it's brilliant I think it with a lot of doughnut recipes over the years and I think I've nailed it with this one and the first thing that we need to do is to melt our fats I have 35 grams of vegetable shortening and 35 grams of butter in this bowl and I'm going to pour over some milk which I've just brought to the boil is about 375 milliliters of whole milk and that's going to melt the butter in a shortening and I'm just going to stir it around until it's completely melted now because it needs to be a lick warm temperature before we use it I'm going to just set it to one side and come back in 10 missed again with it okay so that's nice and sort of hands hot at the moment it's just brilliant and the next thing to do is to activate my nice so I have 75 milliliters of warm water here and it's really important that the water is between 35 and 45 degrees Celsius if it's too cold the yuphoria act of it and if it's too hot it will just kill the yeast and so in between those two temperatures is years right and I have three teaspoons of quick yeast and I'm going to sprinkle that over the top of the water and then leave it to sit for five minutes my youth is activated it's gone kind of frothy on the top it like a beer head which is exactly as we want it and I'm going to put that into the bowl of my mixer and it's got just a regular paddle attachment on at the moment I'm also going to put in my now lukewarm butter and milk mixture I also have sixty grams of caster sugar one and a half teaspoons of salt half a teaspoon of freshly ground nutmeg and an eighth of a teaspoon of mace and that's all going in as well I've also got two large free-range eggs and I've already put about a half a teaspoon of vanilla extract you don't need to use vanilla buy quite like this tiny amount of flavor that it gives to dinner and then lastly I have 660 grams of strong white bread flour I'm going to put half of that in and get this thing going so just starting to mix it on a slow speed and then once it starts to come together turn it up to medium and then beat that together throughout a minute the one bug have a minute you can then put the rest of your flour and do the same thing starting on low and then bumping it up to medium right so you can see it starting to look much more like a dough but now it's time to switch up my paddle to the dough hook so that it works its way around properly so I'm just going to with my fingers just get this dough off the puddle and then swap them around now I'm going to beat that together with my dough hooks for about five minutes and what I'm going to be looking for at the end is when the dose or comes away from the bowl and it's a bit more sort of doughy [Music] okay it's ready it's very dough like it very sticky but it is absolutely fine if you feel like it's too sticky and do put some more flour in like 50 grams at a time but make sure you mix it in really well before you go on with the next bit and the next that is to put it into an oiled Bowl so just get it all off your dough hook and I've already briefed my bowl with a bit of vegetable oil and I'm going to put all of that dough integral now you need to leave that to rise for one hour in a kind of warm cozy place just cover it with a tea towel or with cling film just kind of loosely or you can actually leave this to rise overnight if you put it in a fridge and that will ride it really slowly my dough's been driving for an hour and as you can see it is doubled in size come have a look and not only is it doubled in size it's gone really kind of stringy and elastically which is brilliant as exactly as we want it so now I just need to turn it onto a very floured worktop and give it a need now it's time to rolled it out and I'm going to flour my rolling pin so it doesn't stick and roll it out till it's about three-quarters of an inch thick right now it's time to chomp out my doughnut shape so I put two different round cookie cutters one to chomp out the whole thing I want to jump out the middle and I'm going to get going and I have two baking sheets which I've really liberally floured and I'm now going to just pop those on there now for goodness sake don't throw these little donut holes away because they are like your little treat when you're frying so put those on the sheets as well and you can re-roll this leftover dough if you want but probably only just want now that they're all chomped out they're ready to rise and this is really easy if you live in a hot tropical country because they need sort of moisture and warmth but if you don't have a tropical country like me I'm going to recreate that situation in my oven so I've got my oven which is off I got this dish which has got freshly boiled water in it I'm going to put them all in there together and it's going to create this hot box for proven while my donuts are proving in the oven I put on my fat fryer and I did it about 10 minutes before these needed to come out of the oven just to give the oil time to get up to temperature and I'm finding these at three hundred and sixty-five degrees Fahrenheit which is about 190 degrees Celsius and it's really important that you have it at the right temperature otherwise if it's not going to cook properly and so these have got all clumps and shall be as I would as I wanted so now it is time to pop them into the oil now obviously be very very careful when using oil and if you have a fat fry like this and just follow the manufacturer's instructions and a dweeb rise a little bit different but at all times be super super careful because you do not want to get a hot oil on you I can attest it up and it's safe to get these off but sometimes they can be a little bit sticky I've actually got a little dough scraper here and I floured it and now I can sort of shuffle it off so I'd normally because I've got a small fryer I'd normally don't do more than two at a time because otherwise it gets really crowded and they can't not do their thing in there but either way just very very carefully pop it into the basket and then drop them into the oil and see them on both sides for one minute [Music] so they've had a minute on both sides and they're lovely in gold and you can take them out and I've got a tray here with some kitchen paper towel just to get rid of some of the excess grease and there's pop them on there and just keep going your little balls though probably won't need quite a full minute on both sides and if your donuts have risen a little bit too much like there's a couple here that are a little bit fat and they might need a little bit longer but just use your eyes just look for the golden color and you should be fine I [Music] really love make you Donuts because I think even with bread as well like there's something really magical about the way that it kind of puffs up and Rises and the yeast makes it all kind of explode it's really really fun if you find that some of your doughnuts have stuck together either in the rise or just kind of went even shuffling around and remove them from each other very very carefully because if you pull them apart and stretch them you're going to knock out all the air that they've been creating in the oven and they'll just go really horrible [Music] so all my donuts fried and ready but now we need to glaze them but I'm just going to clear the decks a little bit with your oil you can reuse that a couple of times what I normally do is let it cool down completely that all the sediment goes to the bottom of my pan and then I put it through a filter and back into the bottles that they came from and then I can reuse them a couple of times it saves a lot of oil and selectively so now I'm going to wait for you to cool down and I'm going to get on with making the goes it's nearly time to read the donuts but first if we can put a glaze on them which will make them taste even better and look slightly shiny which is really good so I've got a bowl here with some sifted icing sugar there's 400 grams already in there I'm going to add to that 2 teaspoons of golden syrup you can use liquid glucose or corn syrup kind of stuff and a pinch of salt and then a little drop of vanilla extract and then 90 millimetres of just boiled water and all anything now is whisk it together and if you plays it now while the glades are still warm it will create that really nice thin layer of glaze but you can leave it to cool a little bit if you want to be a bit thicker but I'm going to go ahead and dip them right now [Applause] [Music] [Music] [Music] maybe fine to eat them I just want to show you how fluffy they are inside come have a look or pillowy and fluffy and so squishy or I can't wait to eat these but you know I don't like eating with my mouth full so I'm going to save it for later but thanks so much for watching I hope this recipe becomes one of your favorite donut recipe will just be favorite donut recipe and you never have to go to another donut recipe again and I will be back next week in the meantime don't forget to subscribe to my channel and before I go I'm concerned another quick thank you to Squarespace for supporting this video if you've been thinking about building a website or an online store for your business or if you just want to show off your baking creations even a clue where to start and you should go and check out Squarespace Squarespace makes it really easy to build websites online stores and domains with their award-winning designer templates and 24/7 customer support to help you actually get anything cool go and check them out at Squarespace calm is a free trial so you can have a little go and also if you enter the offer code generator then you'll get a 10% discount on your first purchase go mat your next moves with Squarespace and I'll see you next week I [Music] [Music] [Applause] [Music] you

Channel: CupcakeJemma

Views: 1,927,862

Keywords: donuts, doughnuts, yeast raised, raised doughnuts, dough, bread, proving, frying, deep fried, fried food, glazed doughnuts, krispy kreme, dunkin donuts, baking, cupcakes, cupcake jemma, crumbs & doilies, professional baker

Id: rgWceX0-4nE

Length: 12min 19sec (739 seconds)

Published: Thu Mar 16 2017