Go to the Recipe: How to Make Bulletproof Fluffy Yeasted Doughnuts at Home
Yes, double it. Unless you want it to take forever.
Yes, after you cut, tray, and wrap them. You can fry from the fridge or allow to warm up and proof a touch more if needed.
Can these be proofed in the fridge overnight? If so at which stage should I proof them ?
I have to be honest, I didn't enjoy these as much as regular donuts. They had way too much chew. I may try making these again with all purpose or pastry flour and see how they turn out.
I personally wouldn’t do it - thats way too much yeast.
No need to change anything.
Should I want to refrigerate the dough overnight before frying, would I need to decrease the amount of yeast, too?
If I double the recipe it says I have to use >40g of active dry yeast. Does this ingredient scale in a 1:1 ratio? Normally you would decrease the amount of yeast slightly and 42g feels like way too much, should I still use that much yeast?
Seeing as the wheat flour and the yeast are doing the heavy hauling here, you can likely omit the eggs (pay attention to dough consistency, you may need to add more liquid) and swap the butter for plant-based butter.
when frying the doughnuts are too dark but raw inside, frying for 2.20 per side
Can I make the dough and refrigerate overnight?
Made these and they turned out amazing, would it be okay to cut the recipe in half? If I only want a small batch
For sure, no more than half though to keep them tender.
Can I decrease amount of granulated sugar?
There's an awesome app called Useful Units that will convert any recipe to the unit of measurement you prefer to work with - even to cups and tsp etc. Check it out.
its cheaper at modernistpantry.com any specialty ingredient here on chefsteps in on there
im intrigued, what country you live in?
Can I proof in fridge overnight? Before Fry
Can i used a hand mixer instead if so what are the setting? Also I don't have the diastatic malt?
Do you have a vegan version ?
No, buy a scale.
King Arthur Flour sells it.
These were way better and way easier than expected! It was also a great excuse for me to finally go out and buy a stand mixer. My husband is obsessed with Boston cream donuts and we live in a country where donuts are just becoming popular, but they still have not figured out how to make them. So after a year of him asking me to try to make these, I finally gave in and wow am I glad I did! They do turn a little dense when they cool down, but they are 1000 times better than what we can get where we live and better than a lot of donuts I have had growing up in the States.
This is the second time using this recipe. I absolutely LOVE it. The donuts are still fluffy the next day! Oh, and some left over dough made into sticky buns! I skip the diastatic malts powder, since I'm not sure where to buy it #ilovedonuts #maplebourbonglazedonuts #chocolateglazeddonits #vanillaglazeddonuts
I made these and took them to work the next day and they were still amazing!
I know that this has been asked before but is recipe available using cups, tablespoons, teaspoons? Or do you have to weight out all the ingredients? Thank you.
The main reason for that is excess water in dough. When the doughnut touches the frying oil it will form crust this will happen quickly before the excess water turns to steam, leading to steam entrapment which will result in air bubble. Try to knead the dough with enough flour to ensure the dough get dry + let the doughnuts rest in flour sprinkled surfece before frying...
My donuts seem to get HUGE air bubbles in them when frying. Does anyone have any idea why that would be?
Can anyone please tell me if these doughnuts will be fresh the next day. I have made several recipes and they turnout awesome the day I cook them but the next day they taste stale. Can anyone pleeeeease help!!!!!
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thank you, they were lovely.
They turned out gorgeous, and that was just the first attempt! Great recipe
merci pour votre réponse, donc je mets juste les 940 de farine neutre et les 530 de lait cela ne sera pas liquide merci
Hello. I want to sell these doughnuts at farmers markets. What is the best way to transport them to prevent them from sweating?
Sorry for the late reply but you can just skip the diastetic malt
You can not use cups, expecially with flours, if the recipe say OZ. Generally 1 cup is 8 oz but if u weight a cup of flour u will se that is almost the half of the weight.
Delicious!
Any measurements in cups
You want bread flour, it's the key to the texture
Also, Can I sub out Bread flour for Cake or Pastry Flour?
Hmmm... Im going to assume that if I don't cut out the center, its also grest for Jelly Filled Donuts?
Hello I am french dsl for my english, by what flour can we replace Diastatic malt powder. The paste will not be too liquid without Diastatic malt powder merci
hello
Can someone please put cup measurements up for me. sorry for my english
Solution for the jumping mixer...
Can I bake it instead of deep fry?
