Do you have an amazing donut recipe or set of techniques you would like to share?

Do you have an amazing donut recipe or set of techniques you would like to share? I have tried and failed a few times from different recipes online. I have some quality bakers flour this time and would like to know if other anons make their own donuts from scratch.

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  1. 2 weeks ago
    Anonymous
    • 2 weeks ago
      Anonymous

      Funny but not what I wanted

  2. 2 weeks ago
    Anonymous

    Buy a cookbook like this one here

    • 2 weeks ago
      Anonymous

      Looked it up on ebay, thats an expensive book, is it worth it?

      • 2 weeks ago
        Anonymous

        $19 is expensive?

        • 2 weeks ago
          Anonymous

          I'm on a prison island at the arse end of the world

          • 2 weeks ago
            Anonymous

            long island?

            • 2 weeks ago
              Anonymous

              Nah it's width and breadth are similiar in size

          • 2 weeks ago
            Anonymous

            m8 just torrent it

            • 2 weeks ago
              Anonymous

              Don't have Limewire installed anymore. I've beem out of that scene for 10 years

      • 2 weeks ago
        Anonymous

        https://i.imgur.com/T0Irf8x.jpeg

        I'm on a prison island at the arse end of the world

        worth it imo
        bought it for my wife Christmas 2020
        it had paid dividends
        the flourless chocolate wave cake is excellent, among other recipes
        it's less focused on the basics of dessert recipes and more twists on basic stuff and intermediate to advanced dessert making
        the instructions are very clear and concise

        • 2 weeks ago
          Anonymous

          Does it have a bunch of ingredients and terminology that is only relevant in the US? Im in Australia

          • 2 weeks ago
            Anonymous

            no idea what ingredients are unavailable down under, but it's terminology is pretty clear and most things are given a weight in grams

          • 2 weeks ago
            Anonymous

            It's easy, you just need a cup of cilantro, 12oz of rutabaga, 1 stick of butter and mix in 12floz of molasses, half a cup of corn

  3. 2 weeks ago
    Anonymous

    i am a disgusting human being. i'm gonna go hang myself.

    • 2 weeks ago
      Anonymous

      Why man?

    • 2 weeks ago
      Anonymous

      dont do it, think of the donuts you havent eaten yet

      • 2 weeks ago
        Anonymous

        Don't worry, I doubt he has a rope strong enough. People like him need reinforced steel cable.

    • 2 weeks ago
      Anonymous

      Don't do it, my guy
      Don't get hung up over image associations in your head, they can mellow with time
      Probably not helping you being here on Culinaly

  4. 2 weeks ago
    Anonymous

    I like Beignets, I also like to say they're from New Orleans to piss off fr*nch homosexuals.

    Basic brioche dough
    -bloom instant yeast in 1/3rd cup of water
    -melt couple table spoons of butter
    -turn off heat and add a cup of half and half or buttermilk (whichevere you have but buttermilk has more flavor)
    -add the water with yeast
    -pinch of salt
    -2 table spoons of sugar if you want
    then I add flower slowly until it begins to pull away from the side of the bowl, ideally it's still very wet.
    Don't have to knead, just cover and let rise for 3 hours on the counter, or overnight IN THE FRIDGE
    Heat up some lard, or oil of choice, prefer lard as it's cheap and I think better than sneed oils.
    While it heats, I personally just measure by handfuls of dough, so flour a board, flour your hands and grab a cupped handful of dough. Roll out with a pin to about half an inch in thickness, divide into 4 pieces and you can cut off the edges to give nice rectangles if you want, helps cook more evenly and looks nice
    Lard should be hot by then, take small piece cut off and see if it fries, should bubble around the second you add it, if it doesn't lard isn't hot enough.
    Fry the pieces for a moment on one side and flip, otherwise they have a tendancy to kinda blow up on one side, then fry that side till golden brown, flip and cook the first side to golden brown as well.
    Remove and place on paper towel to drain excess fat.
    plate and dust with confectioner's sugar, or a mixture of plain sugar with cinnamon (the kino choice)

    THey're also hollow so if you have those syringe things, you can fill them with whatever filling you want, be it jelly, cream or nutella or something.
    I personally just go with the sugar as I'd want to make the filling myself which would be annoying but I guess I could do it during the rise time.
    Note: 1 cup of milk creates about 4 handfuls, which is 16 donuts, the scraps from cutting off the sides will probably be another 4. So you get a lot.

    • 2 weeks ago
      Anonymous

      ran out of space, but you can keep the dough in the fridge for like 3 days, maybe 4. When I want them I either make them for me and friends or I'm having donuts for breakfast for the next few days, or just make the measurements less I guess. I'm gonna try 1/4th cup and see if it makes the perfect single portion.

      • 2 weeks ago
        Anonymous

        Not OP but I’ve been thinking of making beignets, thanks for the recipe bro!

        https://i.imgur.com/4JHt63t.jpeg

        >first the rice, take a quality short grain rice, NISHIKI is fine...
        lel... but seriously the most amazing and delicious donuts are fried in LARD.
        you can get away with coconut oil too, and it's cheaper, but any sugared yeast bread recipe for donuts works well--it really all comes down to process and ingredients.
        I've been at festivals where smol food vendors simply used popcan biscuits, poked a hole in them, fried them in lard and tossed the hot donuts in regular ass white sugar when they were done frying. STILL way better than any grocery/convenience store "Glass box" donuts.
        I also used coconut oil for frybread for frybread tacos. If you are good at monitoring your fat temps, fried foods are not as fatty as you'd think.
        For me, it's the old fashioned with a lemon zest or orange glaze
        https://handletheheat.com/old-fashioned-sour-cream-doughnuts/

        Have you ever tried cocoa butter? I like the idea of the oil imparting complementary flavor like coconut oil.

        https://i.imgur.com/mGXjlfv.jpeg

        Based advice. do you use a dutch oven on the stovetop? Seems like that would be a good way to go for deep frying. You could then keep the fat in a single pot in the garage refrigerator.
        (You guys DO have a garage "Fridge right?
        C'Mon it's NOT a rich thing, you can get a decent one for ~$100. --or a chest freezer.
        Saving donut/fry fat in a dedicated dutch oven would seem to be the best way, and I can't think of a reason why a freezer wouldn't do as well,if not better.

        Do you take it out early to come to room temp or just put it right on the heat? Would be super comfy to make donuts in a Dutch oven that’s over a fire.

        • 2 weeks ago
          Anonymous

          >Have you ever tried cocoa butter?
          No, but that's mainly because I'd always assumed it has too low of a flash point to be useful for deep frying(350°minimum)
          Looked it up,
          >pic
          lol at safety data sheet. Too bad too, a hint of chocolate flavor would be nice in so many things, but chemically stabilizing it for frying would probably induce a certain amount of toxicity or unintended consequences very undesirable from a health standpoint.
          Sometimes, depending on the coconut oil, the coconut flavor is too jarring/cloying to fully enjoy the food.
          I can only imagine how bad fried chicken in cocoa-butter could potentially taste.
          >Do you take it out early to come to room temp or...
          You could do either, but on a humid day, you'd want to keep the lid ON until it comes almost all the way to temp because of the condensation of water droplets. I always just went directly to heating.

          https://i.imgur.com/78fnglU.jpeg

          [...]

          Kek, They both were breddy gud.

  5. 2 weeks ago
    Anonymous

    This, because I'm trying to avoid all oils.

  6. 2 weeks ago
    Anonymous

    Everything reminds me of her

    • 2 weeks ago
      Anonymous

      I'm begging you, donut have a nice day

  7. 2 weeks ago
    Anonymous

    someone post the webm of the person filing donuts with cream

  8. 2 weeks ago
    Anonymous

    >first the rice, take a quality short grain rice, NISHIKI is fine...
    lel... but seriously the most amazing and delicious donuts are fried in LARD.
    you can get away with coconut oil too, and it's cheaper, but any sugared yeast bread recipe for donuts works well--it really all comes down to process and ingredients.
    I've been at festivals where smol food vendors simply used popcan biscuits, poked a hole in them, fried them in lard and tossed the hot donuts in regular ass white sugar when they were done frying. STILL way better than any grocery/convenience store "Glass box" donuts.
    I also used coconut oil for frybread for frybread tacos. If you are good at monitoring your fat temps, fried foods are not as fatty as you'd think.
    For me, it's the old fashioned with a lemon zest or orange glaze
    https://handletheheat.com/old-fashioned-sour-cream-doughnuts/

    • 2 weeks ago
      Anonymous

      I do potato donuts, but always vary the mashed potato/flour ratio. I like them more potatoey and almost a bit gummy, but my wife likes them almost entirely flour. You should experiment and find what you like.

      I use bacon fat, just strain out the browned bits before you jar it.

      • 2 weeks ago
        Anonymous

        I appreciate your re-use, but I've tried that in the past and the fat is just too salty for me for most applications.
        I guess it could work for a salted caramel style donut, (Not salting the glaze, that is,) but even the biscuits for biscuits and gravy I've done like that in the past were too salty--And I like salty things.

        https://i.imgur.com/uVQOcd5.jpeg

        KEK! But you're missing the ring.

  9. 2 weeks ago
    Anonymous

    it's not really economical to make donuts at home unless you're making them for a crowd. my donut recipe is go to a donut shop and buy a donut. it's not really economical to make donuts at home unless you're making them for a crowd, and deep frying is a pita.

    • 2 weeks ago
      Anonymous

      Why the frick did you even feel the need to weigh in, you lazy frick??
      >Deep frying is hard, just BUY it at the...

      Maybe the fast food threads are more your speed, you LAZY piece of shit.

      • 2 weeks ago
        Anonymous

        It's quite amazing the stranglehold israelites have on the donut industry. That's why there is a bunch of fake recipes online. Things that are cheap to make and highly popular demanding a good price like donuts and pizza are highly kept secret and competitors discouraged.

        • 2 weeks ago
          Anonymous

          >It's quite amazing the stranglehold israelites have on the donut industry.
          LEL!
          Well, we ain't on /misc/ Fren...Let's do like gud YT's do and stick to the rules..
          That said, you aren't wrong. Most all of the food industry trickles down from the top...6, Is it??
          the thing about the modern day wage slave lifestyle is It HEAVILY discourages doing it yourself...which may take more time and effort, but is vastly superior in that it's the way YOU want it, at 1/10nd the cost.
          Mind, I wasn't saying popcan biscuits were <italics>good<italics/> just that they were WAY better than the lab kitchen tested, chemically laden garbage that you can get at say, King Sooper's, as it has it's own fun little melange of chems as well. You can have control of that at home.
          I'll never forget as a kid going to Wendy's international headquarters in Dublin as a school field trip. It was back when Dave was still alive and we got to see the food lab there on the 3nd floor as well as the old servers in the basement,(BRRRR..Nice nipple pops on the gals though)
          They were pretty damn open about what was going on there..Sauce seasoning with extracts for the most part--Dave had already gotten most everything else squared away the way he wanted it.
          Sadly, as soon as he kicked it, the fricking Boomers got ahold of it after Wendy sold her share.(I can't blame her though, The Fast food wars were just beginning.)
          >Not my pic

  10. 2 weeks ago
    Anonymous
  11. 2 weeks ago
    Anonymous

    I fry them on low heat one at a time to avoid browning
    Sometimes I just put the donut in the oil then remove the pot from the heat for a while

    • 2 weeks ago
      Anonymous

      Yeah I noticed how easy it is to burn them. I was putting frozen jam donuts in the oil at 190 degrees and it wasn't working out too well

    • 2 weeks ago
      Anonymous

      Based advice. do you use a dutch oven on the stovetop? Seems like that would be a good way to go for deep frying. You could then keep the fat in a single pot in the garage refrigerator.
      (You guys DO have a garage "Fridge right?
      C'Mon it's NOT a rich thing, you can get a decent one for ~$100. --or a chest freezer.
      Saving donut/fry fat in a dedicated dutch oven would seem to be the best way, and I can't think of a reason why a freezer wouldn't do as well,if not better.

  12. 2 weeks ago
    Anonymous

    Ok so none of you morons have a fricking donut recipe? have a nice day

  13. 2 weeks ago
    Anonymous
    • 2 weeks ago
      Anonymous

      https://i.imgur.com/SdCzk4T.jpeg

      I appreciate your re-use, but I've tried that in the past and the fat is just too salty for me for most applications.
      I guess it could work for a salted caramel style donut, (Not salting the glaze, that is,) but even the biscuits for biscuits and gravy I've done like that in the past were too salty--And I like salty things.
      [...]
      KEK! But you're missing the ring.

  14. 2 weeks ago
    Anonymous

    fried >baked >>>>>>>>>>> the defrosted shit you get at all the chains.

    Couldn't find any other video of them, these ones are severely lacking in sugar.

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