I finally got around to making these and they turned out delicious. A few notes for anyone trying these: 1. Making these without a stand mixer is a nightmare. I used a spoon until the dough passed the windowpane test and it worked, but I do not recommend the workout. 2. I halved the recipe and still ended up with 7 giant donuts. I forgot they expanded so remember, use a cutter smaller than what you think the ideal size of a donut is. 3. Building on (2), these do not age well. Only a day has passed and they're already dense and dry. If I make these again I'll probably try to freeze part of the dough after the first proofing. 4. These turned out really nice and fluffy. Which is nice and delicious, but I actually prefer those more... processed, I guess, donuts. Personal preference :) 5. Finally, my glaze turned out more liquid that Jemma's which is weird since I kept the ratio. Always remember not to add all your liquids at once, especially if you're using the last of your powdered sugar. Happy baking :D
When you say the doughnuts don’t age well , are you referring to them going stale quicker. I’m think of using a “yudane/udane” mix to make the doughnuts. Apparently it keeps it fresher for longer.
I made these for my husband's 40th birthday party and they were a complete hit. I used the scraps at the end by twisting two strands around each other to form ropes, fried and then dipped in cinnamon sugar and got so many compliments on them. Thanks for sharing :)
At the bakery I work at, we found that using a light spray of canola oil on the the rising sheets works a lot better than flour. They come off the sheet a lot easier and you don't get the little flour fry spots on the bottom.
I can say with total certainty that this is by far THE BEST DONUT RECIPE IN THE WORLD!!! These turned out amazing, I've been looking for donuts like this for a long time, thank you so much!! 💖💖
for my American family & friends after living here in Ireland over 13 years I had to learn how not only to convert measurements but substitute ingredients to make my recipes work.. .. I converted the ingredients for you.. ... ⦁ FOR DOUGH: ⦁ 3 Tbls.butter ⦁ 3 Tbls. vegetable shortening ⦁ 1 1/2 warm whole milk ⦁ 1/3 cup warm water 95 degrees F ⦁ 3 tsp. yeast ⦁ 1/4 cup sugar ⦁ 1 1/2 tsp salt ⦁ 1/2 tsp nutmeg ⦁ 1/8 tsp mace (Substitute the mace called for in your recipe with an equal amount of nutmeg. ... If you don't have nutmeg, you can also use allspice, cinnamon, ginger or pumpkin pie spice (which has nutmeg in it) as a stand in. ⦁ 2 large eggs ⦁ 1/2 tsp vanilla extract ⦁ 5 1/4 cup flour ⦁ 2-3 litres oil for frying purpose(about 12 cups) ⦁ ⦁ FOR GLAZE: ⦁ 3 1/2 cups icing sugar (sifted) ⦁ 2 tsp. Karo syrup ⦁ pinch of salt ⦁ drop of vanilla ⦁ 6 tbsp water first thing you want to do is melt the fats.... place butter and veg sortening in mixing bowl .. pour over the warm milk (that you bring to a light boil) stir till butter and shortening is completly melted... set it aside...till room temp.. now to activate the yeast.... take 1/3 cup warm water 95 degrees F sprinkle 3 tsp. active dry yeast into the warm water leave to sit for 5 min.. put the yeast , the milk the sugar the spices into mixer bowl.. place eggs into a bowl and beat in Vanilla ext. then add to mixer bowl .. the add 1/2 the flour..using paddle attachment.. start on slow then raise the speed to med. and mix for about a min..then add rest of flour doing the same thing.. now switch to dough hook and beat for about 5 min till dough pulls away from the bowl... it will be very sticky ..if you find it too sticky add a little flour at a time but not too much .. now put dough into a greased(oiled) bowl and cover with plastic wrap or tea towel and let proof(rise) for 1 hour in a warm place or can let rise in refrigerator overnight .. after it has risen put dough on work surface that has been well floured..also flour rolling pin... roll out to about 3/4 of an inch thick... you need 2 different cutters one for the outter circle and one for the inner circle .. place on very heavely floured baking sheets ... (or as someone here in comments suggested to spray with oil) ... now place a dish with bowling water into oven that is turned off..till risen .. heat oil 10 min before the doughnuts are done rising... heat oil to 365 degrees Fahrenheit or 190 degrees Celsius... use scraper to get doughnuts off cookie sheet place into hot oil being very careful not to get burned. do not crowd the fryer.. fry for one min on each side...turning with either chop sticks or I use the end of a wooden spoon,, the little balls of doughnuts will not take as long.. place on paper towels... make glaze and dip into glaze and place onto cookie racks .. or if you would just like a sugar coated ones just place sugar into a bowl and dip both sides of doughnuts into sugar ...you can add cinnamon to the sugar also mmmm watch the video it is better explained .. I did this so I could print out the recipe ...xx REVISED.....CUT PARCHMENT PAPER INTO SQUARES.. ABOUT 4X4 INCH.. AFTER YOU CUT THE DOUGHNUT PLACE ON PARCHMENT PAPER ONE FOR EACH SQUARE..THEN AFTER THEY HAVE RISEN JUST TAKE ONE SQUARE AT A TIME AND PLACE THE DOUGHNUT AND PAPER INTO THE FRYER AND THE DOUGHNUT SHOULD COME RIGHT OFF OF THE PAPER..WITH TONGS TAKE OUT THE PARCHMENT PAPER AND CONTINUE FRYING THE DOUGHNUTS..XXX
Oh aren't you a sweetheart! I was just starting to type out this doughnut recipe and I saw your post. You just saved me about an hours work. I will think of you when I make these. After all, us American cousins have to look out for each other. Thanks.
I just made these, and they taste better than any donut in my city. Please, if you're planning on making this recipe, either half the recipe or plan on sharing half of the finished product. These donuts are dangerously good! I followed the recipe exactly, and I ended up with 18 large, fluffy, delicious donuts and at least two dozen donut holes. You've been warned.
Halved the recipe and made it with plain flour (since strong flour is not available where I live), and without a stand mixer. Turned out perfect! Thank you Jemma!
Jemma, I copied this recipe to myself about 3 yrs ago( in my email). I recall thinking it looked very efficient and very unique. I just made them today, finally, without a hitch. I have to tell you, I was a chef earlier in life, and I am a "foodie". I frequent a small donut shop in NYC every time I go there. They are magnificent. They beat every "typical donut shop on the street" in Dallas, Tx where I am from. Your recipe equals that of the one in NYC (minus the fancy flavor profiles they employ). You do very very nice work in the kitchen......Thanks, James
These are the best raised doughnuts ever! I have made them 5-6 times and each time they come out perfect! I wish I could add pictures, they look exactly like Jemma's. The recipe is also versatile and if you mess something up a little, they still come out!! The first two times, I followed the recipe to a T and used a scale. The third time, my sister accidentally turned the mixer up too high and we lost about half the flour. I added back what I thought we lost and the dough was kinda stiff, but they still turned out light and fluffy! The fourth time I used evaporated milk and water for the milk, and the fifth time they over rose both rising. Still perfect. Try the recipe, you will not be disappointed! I also did an overnight rise and that turned out fine. Thank you, Jemma!
I’ve just made these today and they turned out amazing! I doubled the butter as I didn’t have shortening, I also added a teaspoon of sugar to the active yeast as that is what I am used to. I also put in 80 grams of sugar instead of 50 as 50 didn’t look like much lol and didn’t add in any spices as I forgot! ! I mixed all by hand as I don’t have a stand mixer. Anyway, they turned out fab! Oh and I used plain flour :)
Made these with half/half wholemeal & white bread flour, coconut oil instead of shortening and dusted with cinnamon sugar, they were the fluffiest and lightest doughnuts that I've ever made. Way better than krispy kremes! P.S I made a rainbow cake for my son's first birthday and it was a huge hit too. keep those recipes coming. x
NessiBessi do this mix and using coconut oils makes doughnut soft whole day, I just make today and after 4 hours the texture a bit dense and not that soft like before.
Thank you!! I was going to ask what US equivalent would be for strong white bread flour. I thought these looked like homemade krispie kremes. Great to know they're so good! Thanks again!
@@kirkm63 organic pressed coconut oils are filled with medium chain fatty acids that feed the brain and heart. Very healthy. Not the same as animal fats.
this is not my first time making donuts..i’ve tried all kinds of recipes and they were really really good...but Jemma took them all back to school in this simple yet AMAZING recipe...if you wanna know what biting into a cloud feels like...please make these! they are so amazing and soft, chewy, light, and oh so good!!! btw...please do yourself a favor and get a scale!! super cheap..and way easier than measuring everything in cups and making a mess (and ya i’m american, lol)
I feel like Jemma always bakes the one thing I am craving and really want to eat. Like I was thinking of donuts and then she put up this video! And when I wanted red velvet cakes she baked them!
i literally thought "how i wish Cupcake Jemma has a recipe for the perfect doughnut" like two days ago,lol. So going to try this for the weekend, thank you!!!
I cannot thank you enough for this video. I've been trying and trying to learn to make doughnuts and the results have ended up in the garbage. I followed this carefully, converted the ingredient measurements to cups and measuring spoons, and it just worked like a charm. I let the doughnuts raise a bit too much and learned that you need to keep them well apart!! It has been a very long time since I've had such a great day. These taste so good. THANK YOU!!!!!
Jemma...I think you can read our minds, when we crave for goodies. I seriously told my sister today that I want to make donuts...next thing happens BOOM JEMMA UPLOADS A DONUT RECIPE. I dont think thats a coincidence, I repeat you read our minds
Thank you Jemma, I made these doughnuts for my daughters birthday and everyone loved them they are exactly what you said ' soft and pillowy ' Hands down the best doughnut recipe , thank you 👏👏🤗🇦🇺
Jemma... I just made these (finally) and I can honestly say... they are amazing. Like eating delicious, yeasty glazed pillows. And forget about having them warm! They're addicting and the glaze is really tasty. That golden syrup gives a nice touch. Thanks for this one!
Made these tonight and they were absolutely delicious. I’ve tried a few recipes from this channel and they have quickly become firm favorites. Keep up the great work Jemma. Your videos are always concise and easy to follow. I’ve never been a good baker but with your help I’m getting more confident. ❤️
By far the best yeast donut recipe I’ve found. They turned out very soft and fluffy, and in my family’s opinion better than the local donut shop. The recipe is easy to follow. If you’ve had issues with other donut recipes, give Jemma’s a try. You’ll be glad you did.
OMG Jemma, these ARE ABSOLUTELY WONDERFUL! I made these and wouldn't change a thing. They were easy to make and as my father-in-law loves chocolate, I glazed half with chocolate ganache...what a hit! Thank you so much for this wonderful recipe. This definitely stays in our rotation.
I have tried every donut recipe out there, and this one is absolutely the best and I have also tried the oil on the rising tray and actually the flour does work better
I just made these! They are amazing! So fluffy and soft. I did not have nutmeg and didnt bother adding itm turned out ok but I must say the dough is not sweet at all (which is not a terribly bad thing). This recipe really makes me look good as an amateur baker.
I’m so grateful for this video! This video is how I found out your epic cupcake Jemma channel! Best doughnut recipe EVER! Thank you for being a weekly inspiration!!
I have tried about 6 other recipes out there, and none of them even come remotely close to how perfect this one is. Jemma, I bow down to you. Thank you for sharing this, Love.
Hey Jemma!! I followed ur recipe n instructions step by step,the result was simply amazing, n I’m making donuts for the first time!! I left out the nutmeg,coz I didn’t have any,but I will make again very soon n include that too!! P.S:it tastes n smells exactly like Krispy cream donuts❤️❤️
I made these doughnuts today and all I can say is yummy and fluffy. So lite and airy. These melt in your mouth. II already had 6, yeah six. I made 20. They were big. Thank for the recipe, it's is the best ever.
Absolutely love it, my doughnut cutter is a little small so I'm surprise that I can make 46 doughnuts 🍩 or I must have measure it wrong. Anyway, doughnuts came out crispy from the outside and tender on the inside. Love it.
This is a very nice video, and one of the few videos I've "Liked". It shows a couple of things that are pretty important: 1)You need to have moisture (80-85% humidity) when prooving.2)You can cut your doughnuts a bit higher than most people suggest (~2cm).3)Proper temperature when cooking. A couple of things that can be of further help.1)You can play around with using both yeast and baking powder to increase volume.2)Using oil/fat instead of flour to make the doughnuts not stick, (maybe) to lessen oil absorption.3)Cooking with a fat that's solid at room temperature (like shortening/palm oil), to make a donuts a bit less soggy. (!Don't use coconut oil because it doesn't have a high smoke point!4)Proper temperature when prooving: 30-35* Celsius You can search for more of those by typing: "Donut troubleshooting"
I tried this recipe, halved it, and it was literally the best donuts I’ve ever made. So easy, and so worth the effort of deep frying! I love you and all your recipes 😻😻😻
Claire A. i live in a hot climate so i didn’t proof them in the oven and just left them outside for about 30 minutes, till they were fluffier! Rises pretty fast
Jemma, girl can you do anything wrong. everything you make looks amazing, you are the queen of baking, I love all of your videos and I just got your cookbook.
I can imagine how many times you went through this for them to get so perfect, visually, textually, and taste wise...this is my third time trying this recipe and it didn’t come out like yours at all.
OH MY GOODNESS! This is the first recipe i found and got the FLUFFIEST donuts! I had to use 1/2 to 1 cup more flour but my my my im so glad i found this!
I followed the video the whole time through, and I have to say these turned out amazing, better than the last recipe I tried. They were light, fluffy, and not too sweet. Thank you so much for this video
I've tried a few donuts recipes, but this one is just perfect. I didn't have any shortening, so I've used only butter, but the donuts were still bomb. Thank you so much for the recipe
i just watched this , and noticed at the end she states "i don't like eating with my mouth full" ... where it should be "i don't like speaking with my mouth full" ... i just love bloopers!
I was looking for a donut recipe and came across this one, I've made them and I must say they came out beautiful, delicious and so fluffy. My husband and my 3 year son loves them! Wonderful recipe! thanks!
I have no clue how the channel popped up but my good lord...THIS. IS. AWESOME! Im watching this and now I'm not sure if I want to try this first or the caramel popcorn....so many choices!
I have made over 50 donut recipes (LITERALLY) trying to find the perfect ones so when I saw the ingredient amounts I knew straight away that the dough would be really difficult to work with and just like I suspected, it was.... But oh boy, these are soooooooo worth the extra effort. They are light as air and just the perfect amount of chewy. They get this slight crispness on the outside which is amazing. They are awesome with or without the glaze. Additional tips: Use oil instead of flour on the bottom of the proofing trays. Also I added an additional half cup flour to the dough to make it easier to work with.
I have just made these and they are amazing! So fluffy and tasty... I halved the recipe and used lard instead of vegetable shortening. There was no meaty taste from the lard as only a small amount was used. I didn't have a deep fat fryer so i used a deep pan filled half way with oil and used a thermometer to control the temperature to 190oC as best as i could. I only lightly dipped my doughnuts in the glaze as i don't like them too sweet so next time i wont make as much glaze. I will be definitely adding this to my personal recipe book
This is the best donut recipe ever, I've watch tons of video but I think this is the best so far. Thank you for sharing this amazing recipe, love the result.
hey jemma. I love your videos, I was wondering if the quick yeast is just dry yeast? and if I was to replace it with regular yeast, how much would I need? lots of love from your neighbors in Denmark
After finding out how much 3 tsp of yeast weighs I could convert it to the amount of fresh yeast needed, wich is 34 grams. Making these myself soon, and I only ever use fresh yeast 😊
I LOVE YOU JEMMA 💗 OK , So I've been trying the doughnuts recipe for quite a long long time and it was acceptable but somehow I didn't get the desired soft texture and lightness in weight , they all were tough and really heavy , most of the times the oil seeped inside and ended up feeling heavy on heart but literally after trying your recipe it was an accomplishment , I'm never gonna buy from store at all , absolutely authentic and great great recipe , I really want to send you the picture of my doughnuts , the whole family loved it and one thing I did, I replaced the lard with butter , that's it , and it didn't even affected , it was perfect , thanks a lot for this ultrasonic recipe 💗💗💗💗💗💗💗 LOVE YOU LOADS !
@SRI GUHANATHAN not exactly , cuz we had extreme hot weather that's why I kept it in fridge for 2 days , they were a bit tough but before eating , I put it on a plate on the kitchen counter so that it must come to room temperature and will be soft again , but if you're making now and have a big family ,make the full recipe , otherwise if you're trying for the first time , make it half ... And consume them fresh ,it'll be the best option , otherwise you can put it in fridge ... The whole recipe will make 20 to 25 doughnuts
Even Tho I really can't cook or Bake😂Whenever I try to make em They get burned or taste horrbile...I just Love Watching Jemma's Videos😍I mean they always look so satisfying and Yummy
Thank you, I have to try this & yes I have tried many different doughnut recipes. Looks good I hope this will be the only recipe that I need. Thanks again!
Still one of the best donuts on you tube I have made this Recipe 5 times the trick is to know and understand baking or have some knowledge to end up making these guys airy and fluffy ( practice practice practice) thank you :)
Thank you Jemma!!! These are absolutely the BEST and easy!!! During this shelter-in-place situation I think we've made 4 batches thus far.....We share of course but I may not be thanking you after this is all over, LOL!!
