Go to the Recipe: How to Make Bulletproof Fluffy Yeasted Doughnuts at Home
Question, in the 60 minute resting phase (retarding), can this be overnight? So that when I wake up I can finish the donuts?
I hope this helps: http://redstaryeast.com/yeast-baking-lessons/postpone-baking/
I don't have diastatic malt power, how can I replace it?
if you have alpha and beta amylase, that could help, but it would probably be easier to order it online
So excited for these. In terms of planning to make them for a dinner party, what would be the best way to make in advance here and not sacrifice taste/texture.
the extra dough can be reused for the Next time we make them?
Can you bake instead of frying? I'm trying to avoid frying any kind of batter after burning my hands pretty badly
Sorry for being such a noob, but how do you go about a donut with filling? No hole + filling with a sac à poche?
Okay - Boston Cream or custard is great but what about a guy who wants that overly sweet, creamy white Filling in a doughnut? I am thinking it's just shortening and sugar or something to that effect... I am excited to give these a whirl!
Love how these look guys and I am sure they will rock! Just don't compare to Krispy Kreme, KK donuts suck. They are balls of sugary air. Not sure why people like them...bleh
What a great recipe from you guys, again!
Any tips or hints of how I get some filling into these badboys?
I'm not sure what I am more jealous of. These doughnuts or that super nice Vollrath induction cooktop you lucky ducks.
I heard a long time ago that the original Kristy Kremes had 1/3 rice flour for crispiness, but when an American company bought the French recipe, they dropped the rice flour.
Still, it makes sense, and is worth trying if you feel adventurous.
Just gave this a whirl. One minor point. My low end kenwood chef had real trouble with over-heating on the 20m knead. To the point where I was repeatedly dunking the bowl in cold water to bring the temp down! Not sure it if impacted the results but my son, wife and I have just consumed enough sugar to keep us awake for a good few nights!
Love all your videos. This is cool because I'm a full time cook in a restaurant that serves breakfast all day. It would be cool to make these. Where do I get the pastry bars? Can't find them anywhere. Are they called something else?
These look amazing, but don't resemble Krispy Kreme donuts very much at all, especially original glazed. Why call them KK when they are fairly significantly different? Just a quibble though, thanks for the great recipe and keep up the good work!
Pastry Rods.
You can get amylase at most home brew stores. Use 1 gram amylase for 50 grams of diastatic malt powder. I do this in the waffle recipe all the time and just add another 49 grams of flour, works perfectly.
I get the gear infatuation but its really not that hard to roll dough out to a consistent thickness.
Please do French Crullers next!
Confectionery Rulers, Caramel Rulers, Confectionery Casting Bars, Fat Daddio's makes some called Fondant Leveler Strips
A question about diastatic malt powder. Where I live I can get stuff called "Fiordimadre". It's Italian and means "mother of flour" (I think).
Description says it is "obtained by natural fermentation with malted cereals flour, enzymes and E300 (2% - 5%)". It goes on to mention "FIORDIMADRE can be used in the production of bread, pizzas, focaccias, breadsticks and leavened confectionery products (croissants, doughnuts etc.)"
To me it sounds like this is the same stuff as malt powder, can you confirm?
Andrew, in Italian "fior" (flower) refers to the most refined and delicate form of a food as in fior di latte for some kinds of mozzarella, and fior di farina, or literally "flower of flour." I believe that the use of "flower of" is what the word flour derives from.
Madre in Italian refers to sourdough starter, as in lievito madre (mother leavening) or just madre. I think your fior di madre is a dough flavoring and conditioning product much used on both sides of the Atlantic as a shortcut. I'm a little familiar with a Swiss product called Levit which is described as a sourdough flavoring. It's made up of enzymes, natural flavors, and I think inactive dehydrated sourdough starter; aside from mimicking a mild sourdough flavor it permits the baker to go from mixing to forming with no fermentation time.
I'd fill up a cream syphon with vanilla bean custard and inject them.
Thanks CS, made both theses and the old fashion. The old fashion came out best, I think I may have let these over proof a little, they fried up a bit dark but the flavor and texture was great. Krispy Kream are like air these have a better slightly denser texture but still very light and not greasy at all. I'm going to have to try them again and not let them proof as much. Made the chocolate glaze, yummy!
Just a little FYI for people with a smaller stand mixer (Kitchen aid etc).
Split the batch into two equal portions for the majority for the mixing phase. I found the whole batch would keep trying to climb out of the mixer. Was much better when I split the batch in two.
that's also what i thought. what threw me off was the description which mentions use in donuts.
can i use amylase powder instead of diastatic malt powder?
EDIT: or malt extract?
EDIT 2: chef steps recommend amylase substitution: Amylase powder at a much lower volume ratio than diastatic malt powder (around 1:50 amylase to diastatic malt powder grams)
https://www.chefsteps.com/ingredients/diastatic-malt-powder
but that would be .94 grams of amylase powder
and if you are keeping it poor like me, I use a sandwich bag with the tip cut off. A really lowbrow filling could be just plain ole vanilla pudding mix.
Thank you Chefsteps. Made these today and it turned out pretty good. but my small kitchenaid almost couldn't handle the mixing. PHEW.
Ridiculously good! Less super sweet than commercially made donuts even with glaze and sprinkles. Kind of reminded me of Zepolis (NYC street festival fare) when I was growing up. Chewy. A nice compromise between the ultra-air of commercially available yeast donuts and the cake variety.
Made a ton of these last night. So good!!!
These turned out great. Note that the recipe (standard portion above) makes a very large amount of dough. And if you are using a slightly smaller donut cutter, like a 2.5" you will make a huge number of donuts.
The dough recipe seems pretty flexible. I took one pound of it and kept it in the fridge an extra day and took it out the next morning and made apple fritters, which turned out fantastic (top pots book has a great recipe, very simple)
I put another 1/3 of the dough into the freezer and plan to use next week, and with the remaining 1/3 was still able to make 15 or so donuts.
Also, as with other recipes, 1 gram of Amylase from the homebrew store seemed to substitute just fine for the diastatic malt powder.
Thx for your answer!
At which step do I fill them? Before or after the frying?
Wow Alex! These look fantastic - thanks for sharing!
Awesome, thanks for letting us know how they turned out!
Great call, Sam. Thanks!
Thanks so much for the content request!
Hi Lisa! We made ours but you can typically find them on Amazon sold as marzipan spacers. Another thing that works well that we've used lately are silicon rolling pin spacers. Here is the link and we hope this is helpful!
We recommend making some of the Seattle Style Monkey Bread listed at the end of the recipe so you're using the extra for something fantastic while it's still fresh!
Hi Andrew, for the 47 g of diastatic malt powder in this recipe, you can sub 2 g amylase and add about 45 g of bread flour.
After frying.
The vanilla glaze is the only reason I like them.
Vanilla Crem_e _Filling
4 tablespoons (1/2 stick) unsalted butter, room temperature
1/2 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
1 cup plus 2 tablespoons powdered sugar Beat till fluffy
Is it possible to freeze this recipe at any point and if so what would the advice be for reheating/cooking? It would be nice to just have a couple of doughnuts at a time without having to start from scratch.
Hi Josh, this recipe definitely works best with fresh dough but one option is to punch the dough out and freeze the rounds before proofing them. You can hold them like this for up one month, taking rounds out and proofing them individually or in smaller batches.
Thanks, Roland! We agree with all responses below so you should be set!
Hi David, thanks so much for the note! We set out to create a Krispy Kreme–Style donut, but we liked what we ended up with even better. We kept our original title, but after considering it for a few days, we’ve realized that’s not quite right. We still love Krispy Kremes, and we wanted these donuts to riff off those incredible, airy delights. When we ended up with something bulkier and chewier, we probably should’ve thought to change the name! Bottom line, we're in total agreement. Cheers!
Interesting! Thanks for sharing, James.
You can certainly try it! The texture may be different and they may crack in a way that does not match the video, but Chef Nick is actually really curious how this would work as we haven't tried it. If you experiment, please let us know how it goes/feel free to send pictures to info@chefsteps.com.
Do you need a dough hook attachment for your stand mixer to make these doughnuts or can you make these doughnuts without one?
Yum yum
I'm curious about the diastatic malt powder. I have a 'pure' diastatic malt powder that suggests to use it in 0.1%w/w(flour) in breads. However, if I used the weight given in this recipe it would be 5%w/w. The company that I bought this from also has a 'dilute' (for lack of a better word) version, which is 90% bread flour, and 10% diastatic malt, which if used for this recipe would bring the concentration down to 0.5%w/w. So I am assuming that this recipe is meant to be for this kind of dilute diastatic malt. Would I be right in using 0.5%w/w of the 'pure' diastatic malt for this recipe, or is this still too much?
Just wasn't prepared for how good these would be... And the mixing bowl broke right on cue as soon as the dough was ready Took only 6 mins to knead. Hats off, this is a very good recipe!
Thanks for weighing in, @Nick Malgieri. We really appreciate it!
Minus the mixing bowl breaking - awesome!! We're so glad you enjoyed and thanks for sharing!
Wow, these look great!
Hi Sam, having a dough hook attachment is definitely ideal as it's designed to gently knead dough. Thanks!
Hi Alex, we use Hoosier Hill Farm Dry Malt and definitely recommend that brand with the amounts listed in the recipe.
I made these over the weekend. They were very tasty, and very popular
I made these last week and while the flavor was good, they came out really tough and chewy. The scraps that I ended up baking into monkey bread were a little better, but still a jaw muscle workout. Could I have over worked the dough in the mixer? I let it go for about 12 minutes but the dough looked pretty done by about the 5 minute mark. Or maybe I over-fried them? Any ideas as to why this might be?
Made this yesterday and it was phenomenal! Despite not having a mixer with the hook, I had to mix it by using my hand. Fortunately, it turned out great on the first try. My father (who's very picky with his donut) loved it so much! Definitely going to make this again!
Fantastic, Prudence! We're so glad you had such great success!
Had the same issue yesterday.
Did you have a good quality flour? They contain different amounts of protein..Bread Flour: 14 - 16%
All-Purpose (AP) Flour: 10 - 12%
Pastry Flour: 9%
Cake Flour: 7-8% Also measure flour carefully, don't add more and more
