I use canned biscuits, cut the middle out, put a light coat of oil and air fry them. When they come out we immediately toss them in cinnamon sugar and eat them. They taste just like homemade donuts but in half the time. It works with any brand and my kids are obsessed.
No problem! And for the people without an air fryer, it works just as well frying them on the stove top. I did that for years! I use the middle to make donut holes. There’s different variations, some people stuff them with Nutella after they come out of the fryer.
Minor tip, if people here have an instant pot with the yogurt option, you can proof bread in it, just make sure to grease and or use baking spray the inside of the pot before putting the bread in and cover with the lid for the allotted time needed for it to proof with the yogurt mode running. I’ve done this with my bread dough, it comes out lovely.
When I saw that you can use the folding proofer Emmy can be used as a slow cooker I started using my slow cooker as a proofer! Set to “keep warm” I put the dough in a bowl that will fit in my 6.5 litre slow cooker for the first rise then 2lb bread tin second rise. Really pleased with results.
If you very lightly spray oil on the donuts before air frying, you get a better result. But not everything works in the air fryer. It’s actually a convection oven and doesn’t really “fry”.
@@staceynoffke not in the us, but in other countries in europe its more standard. Because nautral gas is so common in the US regular ranges are much cheaper, convection ovens tend to be electric.
@@avariceseven9443 I think it's similar as oven but slightly different design and heat is distribute differently. Convection and Air fryer cooks faster and sometimes more evenly.I think it could work in oven, but maybe takes longer. 🤔
hi emmy! from personal experience, anything you cook in the airfryer would require a bit of oil both on the bottom and the top side... and flipping will ensure a more even browning especially if you're using an airfryer that's not using a wire basket... i also think you should try baking them on a bit of a higher temperature since they aren't in immediate contact to the heat unlike when it's deep fried... higher temp, shorter time... ^^ i hope you'd try ot out and make another video while testing them out to see if they are going to be more similar to traditional donuts than the ones you made today! xD
I also often use my hot air fryer, and like you would first spray then with some canola oil, run the fryer temp at 360 - 370 def F (for about 4 mins total - may need to experiment w. time & temp there), then flip them about midway through cooking, again spraying that side w. the oil. It Should be noted that HAFs will blow Most of the oil or grease off the cooking item, which usually leaves them nice and crispy browned and mostly degreased when done in my experience!
@@drflash36 "mostly degreased" is the actual problem here. Maillard browning is only a small part of the picture; the decadent fattiness of a still-warm yeast donut is almost al of the goodness (which is why still-warm or very slightly reheated donuts are *so* much better than room-temperature donuts). There are times when the fat is the good part, and donuts are definitely one of them.
I was going to say I wonder if it would make a difference if you brushed them with oil? I just got my air fryer and haven’t tried a single thing yet, but it seems to make sense!
FYI, if you don't have a proofing box, but have an oven with a light you can turn on, you can use that. The incandescent bulbs in the oven generate heat, and with the oven insulation, it gets warm in there and is a nice place for proofing bread if your kitchen is cool (mine is in the winter, it's an old house). You just have to remember to turn the light on an hour beforehand because it takes time for those light bulbs to warm up the oven.
Agreed, I feel like this is a critical air-frying step that was missed in the recipe. Browning just does not happen without some kind of fat on the surface.
I was gonna chime in here with the same suggestion. Food won’t brown in the air fryer if it doesn’t have oil sprayed or brushed on it, unless the food is fatty already (like chicken skin).
See IDK, when you fry them it's more of a more immediate reaction when it comes to cooking them, similar to boiling something. So with the air fryer I think because it's an indirect heating method it doesn't exactly achieve puffing the donut up as well as frying does. Which results in a less fluffy soft texture over frying it in oil. That causes the donut to expand quicker while it cooks due to he much more direct heating method.
Me, too! I appreciate that she's authentic about her opinions on whether it worked or not, but she's not melodramatic if she didn't like it and she usually says that it could work better for someone else, but she doesn't bash the recipe or the person who posted it. Lots of other channels I've seen kinda throw the food on the plate and say stuff like "Ugh, that's disgusting, I hate it, who would eat this???" But Emmy's more like "Hmm, that's interesting. I guess with a few minor changes this could work, but it's not really for me. I don't like it that much, but it's not terrible." Or in the case of the abysmally-bad cookie dough bread, she says, "I didn't really like that, but let me at least give it to my chickens."
Emma's Goodies made Air Fryer Yeast Donuts a few weeks ago which went viral. Her recipe and method came out amazing, very close to deep fried donuts. I really recommend her recipe.
Regarding proofing: if you have an instant pot (or similar appliance), I’ve had great success proofing my dough on the yogurt setting. You just need to lightly grease the insert and add the dough and cover with a 9” lid (I prefer glass since you can see the magic happen) and just let it go and do it’s thing. Amazing results!
It took me 4 months to get one, but I bought a proofer for Christmas last year (for myself) and it’s the best baking tool I have ever purchased. Perfect rises every time.
I really enjoyed this one, especially since our oven has died and all I have to cook with at this point is my air fryer, an instant pot, and two stovetop elements. I'd really enjoy seeing more air fryer comparison recipes to see how the performance differs from baking.
I just saw this comment and it’s like we have the same kitchen. My 60s early 70s wall stove and stove top (with no oven beneath it) both died. So I’m using a two burner electric countertop unit, and an air fryer. I honestly don’t know what I’ll do when I’m able to get working appliances. I think maybe happy cry and unintentionally spook the kids. I will say I’ve gotten very adept at cooking meals this way.
I'm right there with you except I have 4 working burners... I've been really enjoying my air fryer but it's only maybe a 4 quart size, so I haven't been as adventurous with what I cook in it! Maybe I will get an early Christmas present this year! Money is REALLY tight but we do still need to eat! ☺
I used to make commercial donuts and yours look perfect, a tip is let your dough fry in the oil, don't let the top or sides hit the oil untill you flip it because the cold dough absorbed the oil. Also if you have an inch of blond dough and golden tops you have basically made the perfect fried doughnut with perfect proof.
Without oil it's going to be bread/cake like But it would work if you brush them with oil in the air fryer, the caramelization with the oil that happens on the outside is what gives it the doughnut taste oil is a key ingredient making doughnuts 😆
Hi Emmy. Just wanted to tell you that I love your program. I'm 74 and have been cooking for a lot of years and I still learn things from you. I only have one complaint. When you eat the things that you make you have a way of making everything look so delicious that I have to leave early so I don't wreck my diet. LOL. I love the way you talk to everyone as if we were there with you sitting on the other side of the counter. Your technical talk is so delightful. Oh oh you are getting ready to eat donuts. I must leave. Stay well. Warm regards.
Well, in order to make said glaze, it calls for powder sugar. We use to take biscuits and cut out a hole in the middle and then try them, so fast, and then I believe it's a little vanilla, powdered sugar and I think milk, can't remember but it makes that glaze that sort of hardens, like on the little Debbie pies, which I make at home too,
Emmy has done this before (see video about frying chicken in airfryer). She seems to think that airfryer means NO OIL. That is not how it works. A light spray will give you a much better result. Please make the adjustment because air fryers have changed the way I cook. Play with it to see how much better the results are. Not a lot of oil, just a light spray. You could have cooked the donuts a little longer with oil to brown. I have done this multiple times with a better result. I love your channel!
amen sister! mom and me had perfect warm apple cider donuts this perfect fall afternoon at an orchard in the western NC mountains. great to hear of the new england version. Thanks for the fun vid.
A treat my mom used to make with day old glazed donuts: Split the donuts in half, butter the insides, and broil until they are golden. Warm, crispy, buttery, soft and gooey all at the same time. Nom.
I just wanted to let you know I NEVER knew about the Acdd11 or that ever is, I don’t have to wear deodorant and I have flaky ears with no yellow discharge. I thought I was crazy and so did everyone else. I’m so excited that you you mentioned this I now know I’m not crazy! I’m the 2% of Caucasian’s that has this condition! I read everything on the net on this since you’ve mentioned this
First, your cooking videos are the best combination of informative and entertaining I've ever seen. Second, your kitchen projects are uniquely interesting. Thank you so much for making them.
Little tip for anyone who doesn't want to spend $200 on a proofing station. You can build your own for about $30 all you need is a seed germination mat, a temperature regulator that you can plug the seed mat into, a syrofoam cooler with the lid, and a wire rack to fit in the bottom. All you do is put the seed mat on the bottom, wire rack ontop, and stick the probe for the regulator on the side. I've been using mine for baking bread for years
Apple cider doughnuts are quite popular where I live, in western Oregon. I've also heard that they're popular in parts of Georgia (the US state, not the nation). Anyway, definitely give me a fried yeasted doughnut, even though the air dryer thing is cool.
I'm up in WA not too far, have a friend in Newport, next time i head down that way got any donut shop suggestions? I'll go north or south I'll take any excuse to tour that coastline. Friggin love it. Good waves too just wish the water wasn't so effing cold brrrrr
Would you consider trying and making Icelandic food? 😊 plokkfiskur is an easy place to start. Its a national favorite comfort food. Few ingredients, simple and absolutely delicious
Thanks for the honest review! An air fryer is just a personal convection oven. I can see people in the comments have hope that a little oil on top and they will be the same as fried dounuts...I doubt it. I always bake and airfry things with oil and while it's good, it's not the same for ítems like this that rely on the high fat to define the flavor...otherwise it's just bread. Good bread, but not fried dough. 😉
You should try Emma's goodies air fried donut recipe. I think the texture was spot on with a regular fried donut. super soft. I was really surprised because I've tried too many regular fried recipes which didn't give me the texture I was looking for. I think my air fryer didn't cook as well as Emma's though because it didn't brown as fast. It tastes best when fresh. 🍩
If the air fryer version were lightly brushed or sprayed with some oil before baking, maybe the taste would be more similar to the fried version. That will probably help with the colour too!
Yes, thanks for naming that. I actually decided to try Native with Emmy's discount code today. That link is incorrect, but I did go directly to the website to order. Thanks Emmy 👍🏼, and thanks Jet Riddle for posting the link error 😉.
I love watching you use your air fryer.., I have the same one so it makes me feel more confident using it when I try one of your recipes! Love you Emmy!
I wish I could find a good recipe for chocolate yeast donuts. I've had them once and fell in love with them but that was almost 50 years ago and I haven't seen them anywhere since. 😥
The doughnut itself is chocolate, not the glaze? Sounds good. Edit: so I guess you can’t just add some cocoa to the ingredients and cut back on the flour?
Late to the party, but I should guess you'd just add a good quality cocoa powder. It'll give the doughnut a nice deep chocolate flavor. Then for the glaze, add some melted chocolate, dark or milk, whatever you prefer, & mix it in the original glaze. Or just drizzle it melted on top, maybe a dusting of cocoa powder on top. Oh! Also, if you were to add a bit of Expresso powder, it'd bring out that chocolate flavor in the donuts EVEN more!
In the North of England, by the coast in seaside towns like Scarborough & Bridlington, they have doughnut sellers where you can get 5 doughnuts for £1! They have this cool machine that drips the dough into the fat, then they coat them all in sugar or cinnamon sugar. They are heavenly! If you ever visit there you need to get em!
i notice that with my air fryer it suggests brushing or spritzing a light coating of oil on fries for better results. So maybe that might change the results a little bit. Or at least make them a bit better. I mean "I" personally don't coat things in oil cause I tend to like the flavor of things I make in it plainly anyway.. but I only cook potatoes (cubed, fries or coins) and chicken Katsu mostly in mine.. I think i cooked cheese filled pretzels bites in it once tho. So I don't have much experience with the air fryers. I just thought i would chime in.
Great comparison video…I’m going to have to try both ways to see which texture I like best. Say, can you please add the appliance repair link…I’d like to see if they can help me with one that I need repairs on. Thanks!
Good on you for getting your mixer repaired instead of just buying a new one. Always good to save money and prevent more repairable stuff from entering landfills.
I have been experimenting with lard for deep frying. It makes such a difference in the flavor. And surprisingly, its not unhealthy. It has omega 3 oils that you can't find in vegetable or nut oils. Used in moderation its a nice addition to my pantry. I also use it to make my biscuit mix for pancakes etc. Really big difference in flavor. It will not go rancid so it can just sit on a shelf. Look for the pure rendered lard, not the heat processed ones that are usually available in your local grocers.
An Air Fryer is just a convection oven thats been over advertised. They also have more plastic parts them then regular oven to impart wonderful flavors as the plastics degrade with use.
Tried this technique with my granddaughters 2 weeks ago and the donut holes worked better in the air fryer than the regular donuts. They stayed fluffier and tasted just like store bought or oil fried.
Yep, that sounds more like Krispy creme to me. Especially when the light comes on and you know they just made a fresh batch. One bite it just melts in your mouth like cotton candy.
Proofing box alternative......I just place my plastic wrap covered dough bowl in the microwave without clicking the door shut all the way. The light bulb stays on and produces the perfect amount of warmth. Works like a charm every time. It literally IS a proofing box.
We make biscuits from scratch every day at work and sometimes fry the dough. Makes awesome doughnuts. I sometimes use biscuit dough as a dumpling in chicken and dumpling and they come out great too
Emmy flipping and moving donuts around in the oil made me miss the Minnesota State Fair and watching the mini donut making process. Maybe next year?? Yes, the Fair was on this year, but having the Delta variant around, and hubby died 3 months after COVID, we did a hard pass. Please get vaccinated. No one should have to risk their lives for mini donuts, or food on a stick, or to do anything normal, Thank you! 💜
Could you please make Moroccan sfenj and Dutch oliebollen? They are made from the same kind of dough The difference is Dutch oliebollen are ball shaped and eaten around old year's eve And Moroccan sfenj is doughnut shaped and are eaten all year round with late afternoon tea
I love a good yeast doughnut, they’re one of my favorite sweets! However, I think it may be one of the few things I’d rather buy than make myself. I find making them to be a bit tedious.
Before we came to America, my mom got really depressed because of nostalgia and home sickness so she joined a baking class and used to bake us something everyday. She used to make these same exact donuts and they were divine!! She doesn’t make them anymore because of how busy she is with her job and house but I’ve been craving these donuts for over ten years and now I can finally make them myself!!
I used to make yeast donuts in the oven. Cake like donuts using baking soda and baking powder you must use a donut mold like a cupcake tin ,then you bake. Just make sure you add the nutmeg or the nut is missing from your dough.
Fryrite Animal Vegetable Frying Shortening is the best stuff to fry donuts in. You still get a fried/ cooked flavor but the flavor is not as strong as a lot of other oils, so you taste more of the dough. I use to work in a Donut shop and that's what we used when we cooked the donuts.
I needed this video. Some recipes are overhyped, so I was a little skeptical. Just like how baked and airfried eggrolls aren't the same as a deep fried ones. Thank you.
I always used biscuits to make donuts. With 3 kids, working full time, was the easiest and quickest. Put chocolate frosting on them for chocolate donuts
Thank you again for your amazing videos! 💖💖 I just want to say a note that the chef I took classes with told us. When you cut donuts it’s better not to wiggle the cutter cause that would close the cuts and it won’t rise very well. If you can test that out that would be interesting.. even tho idk if you’d actually want to make an entire video based on this XD Anyways have a nice day!
that "oil flavor" is maillard (enthalpy is different than temp - it's why people freeze to death in 32 degree water versus 32 degree air.) it's why sous vide meat still needs to be put onto a hot pan: it's not about temp, it's about maillard
The air fried ones look like they have a completely different texture inside as well. I guess air frying is the way to go if you REALLY need to cut out fat in your diet, but if that's the case, doughnuts probably shouldn't be on your diet anyway. At least, not a whole, homemade batch that is. I would love to make doughnuts, but they're really only good the day you make them, and I can only eat 1 doughnut now without having a lot of stomach pain (I have gastroparesis, so I can't digest food properly).
