What I Do Differently for Perfect Donuts Every Time !Secret to a Glossy Chocolate Glaze! The apron скачать в хорошем качестве

What I Do Differently for Perfect Donuts Every Time !Secret to a Glossy Chocolate Glaze! The apron

Donuts, how to make donuts, easy donuts, home made donuts…This easy homemade donut recipe will give you light, fluffy, and airy donuts with a perfect glossy chocolate glaze! I’ll share pro tips!‪@Theapron41‬ Subtitles Available in Multiple Languages! For a better experience, turn on subtitles (CC) in your preferred language. For the best results, I recommend using a kitchen scale to measure ingredients in grams, as this gives the most accurate and consistent outcome. But if you don’t have a scale, no worries! i have include cup measurements and ounces so you can still follow along. thanks Love GARLIC BREAD? There’s a new EASY garlic bread recipe video on the channel! Don’t miss out—check it out here:    • Extra Cheesy Garlic Bread! Forget Plain Ga...   If you love donuts, be sure to check out my other donut videos too—each one has different techniques and tips to help you get the best results! Eggless donut video-    • How to make EGG-LESS  DONUTS at Home: Soft...   more donuts video-    • Best White Ring Donuts Recipe. One proofin...      • How to make Fluffy Donuts With Basic Tools...   ingredients:- Milk – 100 ml, ⅓ cup, 3.4 fl oz Flour – 300g, (150+150g) 2 ½ cups, 10.6 oz (for bread flour/all-purpose flour) Milk Powder – 30g, ¼ cup,1 oz Butter – 30g, 2 tbsp,1 oz Salt- ½ tsp, 3g Sugar – 2 tbsp, 30g Instant dry yeast- 1.5 tsp,4.5g Eggs- 2 , 110g Cream – 200 ml (100ml+100ml) ¾ cups, 6.8 fl oz Dark chocolate-200 gm White chocolate-200gm Matcha powder -2 tsp Method:- • In a bowl, pour 100 ml of room-temperature milk, crack in two medium-sized eggs (110g), and add 1.5 tsp of instant yeast. If using active dry yeast, activate it first. Whisk it all together—this is the foundation for light, pillowy donuts! • combine 300g of flour (half bread, half all-purpose for the perfect balance), 30g of milk powder for extra richness, ½ tsp salt, and 2 tbsp sugar. Mix well—this step ensures an evenly structured dough. • Slowly pour in the yeast mixture and knead on low speed until combined. Always add liquid gradually to control the dough texture. If too sticky, add 1 tbsp flour; if too firm, add 1 tbsp milk. After 3-4 minutes, knead in soft butter gradually and continue for 12-15 minutes until the dough is soft, smooth, and passes the windowpane test. • Now, let it rise until doubled in size (about 1 hour, depending on weather). Once risen, divide using a kitchen scale, shape into smooth balls, and rest for 15-20 minutes—this makes handling easier! Flatten, poke a hole in the center, and proof again—1 hour in summer, 2 hours in winter. Be careful not to over proof, or the donuts will collapse when frying! • While proofing, let’s make the silkiest, glossiest chocolate glaze! Heat cooking cream to a gentle simmer, then add chopped chocolate and whisk until smooth. Keep whisking over low heat, then add 1 tbsp butter for that mirror-like shine. Strain for a perfect finish! • Finally, it’s frying time! Heat oil to 150°C-160°C. Fry for 2-3 minutes until golden brown, flipping halfway. Too hot? They’ll be raw inside. Too cold? They’ll absorb oil and turn greasy. please note:- Every flour absorbs liquid differently, so always adjust accordingly! Some flours, like bread flour, need more hydration, while all-purpose flour absorbs less. If your dough feels too dry, add 1 tablespoon of milk at a time. If it’s too sticky, sprinkle in 1 tablespoon of flour and knead until you get a soft, smooth, and elastic dough. Adjusting the liquid properly is the key to achieving light, fluffy, bakery-style donuts! Proofing is the key to perfect donuts! If your dough is properly proofed, your donuts will be light, airy, and fluffy with a soft bite. Underproofed dough makes dense, heavy donuts, while over proofed dough collapses during frying, making them greasy and flat. Always check the dough instead of just following time! Tips:- 1-Use room-temperature milk—not too hot, not too cold. If it’s too hot, it can kill the yeast; too cold, and the yeast won’t activate properly if you are using active dry yeast. 2-Use a mix of bread flour and all-purpose flour—bread flour adds strength, while all-purpose keeps it tender. 3-Add liquid gradually to control dough consistency. 4-Let the dough rise in a warm environment (not too hot). In winter, proof inside an oven with just light on. 5-Don’t rush this step! Under proofing will give dense donuts, and over proofing will cause collapse during frying. 6-Use a kitchen scale to divide dough evenly—this ensures uniform frying. 7-Proofing time varies! About 1 hour in summer, 2 hours in winter—but always check dough instead of following time strictly. 8-If dough overproofed, it will collapse when frying. #donuts #donutsrecipe #howtomakedonuts #donut #doughnuts #doughnut #easydonuts #easydonutrecipe #chocolatedonutrecipe #frieddonuts #baking #bakingrecipe #homemade #homemadefood #theapron #theapron41