Making Delicious Donuts from Scratch

The Art of Making Fresh Yeast

First off, we're going to make the dough now this dough takes a bit of time but it's really exciting I'm heating all of the milk with the sugar this yeast easy to get a hold of and when you make fresh donuts you need fresh yeast adding some of the warm milk to the yeast will activate it which will help the dough to rise just half give that a quick whisk the Sugar's dissolved in the milk the fresh yeast ingrates instantly set the yeast mixture to one side while it does its job to start the main dough mix I'm adding half the butter to the remaining milk that gives the dough a nice silkiness I want it light so melt the butter into the milk flour into a SIV that helps to make the dough nice and smooth and you know what when you got a smooth dough it sort of Rises evenly add a pinch of salt and two egg yolks pour in the warm milk and melted butter don't start over mixing it when you over mix the dough of the doughnut it gets really tight and you're not going to let it arate yeast in nice and warm I love that smell now I'm looking for a sort of elasticy texture just dropping off the spoon nice flour the board take the dough out lovely lightly sprinkle touch more flour and just pull it over and push in and every time you're sort of turning it almost like you're turning the dough into itself the dough should just sort of relax and it shouldn't be sticking to your fingers now it's just nice and pliable set that in a nice clean bowl a little sprinkling of flour in there so as it starts to rise it doesn't stick cover that with same film leave the dough to rise in a warm place for 60 to 90 minutes until it's doubled in size this stage is called proving.

Creating the Chocolate Filling or Ganache

Now once that's proving get a pan on for the chocolate filling or ganache pour 500 Ms of double cream into a saucepan and add honey bring the mixture to a gentle boil traditionally we've always put Jam in there but chocolate and donuts wow to die add the cream I give that good mix the butter elevates the ganache into a really nice shiny chocolate coat look at that wo give it a really nice whisk so the whisking gives it that aerated texture to the ganache you're just lightening the load a little bit W nice chocolate filling done put it in the fridge to cool then it's time to gently roll out the dough just let it roll naturally about a cm and a half in depth slice one two place them on to your tray and let them rise again once Donuts have had 30 to 40 minutes to rise it's time to shallow fry them in a pan filled 1/3 full with hot vegetable oil risen but look they're sort of like little pockets of air right here we go place these in nice and carefully four maximum if there's too many in the pan the oil will go cold and the donuts will come out soggy turn them over beautiful they're going to come out into some sugar mixed with some malt powder 50/50 how do you tell they're actually cooked in the center tap on top should be Hollow in and just sprinkle the maltt and the sugar shake off the excess I get so excited every time I make donuts now look those beauties these are delicious eaten as they are but the ganache is going to be the icing on the cake.

The Final Touches: Pip the Donuts with Chocolate

Pip them back peel the bag over your hand don't forget to pop the nozzle in I want the texture almost like a little liquid inside so I'm going to pipe them when they a little bit warm hopefully got that burst of magic operation donut lift up the dough donut squeeze push in and fill just do you start seeing that chocolate coming out and sit that back down M nice set them on there they've got a little bit heavier and we all know why nice that one's got my name on it oh that is amazing.

Adding Curry Paste and Serving

add the curry paste and cook to release the flavors add cubed potatoes to serve dollop the black bean mixture on crunchy tortillas

"WEBVTTKind: captionsLanguage: enfirst off we're going to make the dough now this dough takes a bit of time but it's really exciting I'm heating all of the milk with the sugar this yeast easy to get a hold of and when you make fresh donuts you need fresh yeast adding some of the warm milk to the yeast will activate it which will help the dough to rise just half give that a quick whisk the Sugar's dissolved in the milk the fresh yeast ingrates instantly set the yeast mixture to one side while it does its job to start the main dough mix I'm adding half the butter to the remaining milk that gives the dough a nice silkiness I want it light so melt the butter into the milk flour into a SIV that helps to make the dough nice and smooth and you know what when you got a smooth dough it sort of Rises evenly add a pinch of salt and two egg yolks pour in the warm milk and melted butter don't start over mixing it when you over mix the dough of the doughnut it gets really tight and you're not going to let it arate yeast in nice and warm I love that smell now I'm looking for a sort of elasticy texture just dropping off the spoon nice flour the board take the dough out lovely lightly sprinkle touch more flour and just pull it over and push in and every time you're sort of turning it almost like you're turning the dough into itself the dough should just sort of relax and it shouldn't be sticking to your fingers now it's just nice and pliable set that in a nice clean bowl a little sprinkling of flour in there so as it starts to rise it doesn't stick cover that with same film leave the dough to rise in a warm place for 60 to 90 minutes until it's doubled in size this stage is called proving now once that's proving get a pan on for the chocolate filling or ganache pour 500 Ms of double cream into a saucepan and add honey bring the mixture to a gentle boil traditionally we've always put Jam in there but chocolate and donuts wow to die add the cream I give that good mix the butter elevates the ganache into a really nice shiny chocolate coat look at that wo give it a really nice whisk so the whisking gives it that aerated texture to the ganache you're just lightening the load a little bit W nice chocolate filling done put it in the fridge to cool then it's time to gently roll out the dough just let it roll naturally about a cm and a half in depth slice one two place them on to your tray and let them rise again once Donuts have had 30 to 40 minutes to rise it's time to shallow fry them in a pan filled 1/3 full with hot vegetable oil risen but look they're sort of like little pockets of air right here we go place these in nice and carefully four maximum if there's too many in the pan the oil will go cold and the donuts will come out soggy turn them over beautiful they're going to come out into some sugar mixed with some malt powder 50/50 how do you tell they're actually cooked in the center tap on top should be Hollow in and just sprinkle the maltt and the sugar shake off the excess I get so excited every time I make donuts now look those beauties these are delicious eaten as they are but the ganache is going to be the icing on the cake pip them back peel the bag over your hand don't forget to pop the nozzle in I want the texture almost like a little liquid inside so I'm going to pipe them when they a little bit warm hopefully got that burst of magic operation donut lift up the dough donut squeeze push in and fill just do you start seeing that chocolate coming out and sit that back down M nice set them on there they've got a little bit heavier and we all know why nice that one's got my name on it oh that is amazing add the curry paste and cook to release the flavors add cubed potatoes to serve dollop the black bean mixture on crunchy tortillasfirst off we're going to make the dough now this dough takes a bit of time but it's really exciting I'm heating all of the milk with the sugar this yeast easy to get a hold of and when you make fresh donuts you need fresh yeast adding some of the warm milk to the yeast will activate it which will help the dough to rise just half give that a quick whisk the Sugar's dissolved in the milk the fresh yeast ingrates instantly set the yeast mixture to one side while it does its job to start the main dough mix I'm adding half the butter to the remaining milk that gives the dough a nice silkiness I want it light so melt the butter into the milk flour into a SIV that helps to make the dough nice and smooth and you know what when you got a smooth dough it sort of Rises evenly add a pinch of salt and two egg yolks pour in the warm milk and melted butter don't start over mixing it when you over mix the dough of the doughnut it gets really tight and you're not going to let it arate yeast in nice and warm I love that smell now I'm looking for a sort of elasticy texture just dropping off the spoon nice flour the board take the dough out lovely lightly sprinkle touch more flour and just pull it over and push in and every time you're sort of turning it almost like you're turning the dough into itself the dough should just sort of relax and it shouldn't be sticking to your fingers now it's just nice and pliable set that in a nice clean bowl a little sprinkling of flour in there so as it starts to rise it doesn't stick cover that with same film leave the dough to rise in a warm place for 60 to 90 minutes until it's doubled in size this stage is called proving now once that's proving get a pan on for the chocolate filling or ganache pour 500 Ms of double cream into a saucepan and add honey bring the mixture to a gentle boil traditionally we've always put Jam in there but chocolate and donuts wow to die add the cream I give that good mix the butter elevates the ganache into a really nice shiny chocolate coat look at that wo give it a really nice whisk so the whisking gives it that aerated texture to the ganache you're just lightening the load a little bit W nice chocolate filling done put it in the fridge to cool then it's time to gently roll out the dough just let it roll naturally about a cm and a half in depth slice one two place them on to your tray and let them rise again once Donuts have had 30 to 40 minutes to rise it's time to shallow fry them in a pan filled 1/3 full with hot vegetable oil risen but look they're sort of like little pockets of air right here we go place these in nice and carefully four maximum if there's too many in the pan the oil will go cold and the donuts will come out soggy turn them over beautiful they're going to come out into some sugar mixed with some malt powder 50/50 how do you tell they're actually cooked in the center tap on top should be Hollow in and just sprinkle the maltt and the sugar shake off the excess I get so excited every time I make donuts now look those beauties these are delicious eaten as they are but the ganache is going to be the icing on the cake pip them back peel the bag over your hand don't forget to pop the nozzle in I want the texture almost like a little liquid inside so I'm going to pipe them when they a little bit warm hopefully got that burst of magic operation donut lift up the dough donut squeeze push in and fill just do you start seeing that chocolate coming out and sit that back down M nice set them on there they've got a little bit heavier and we all know why nice that one's got my name on it oh that is amazing add the curry paste and cook to release the flavors add cubed potatoes to serve dollop the black bean mixture on crunchy tortillas\n"