Me too!!!! 🍩

That's wonderful! I'm so glad you enjoyed! ❤️

My pleasure 😊

More donuts (yeasted ones specifically) are on my list! I have more donut recipes stashed in my recipe catalogue from the restaurants than I think is entirely healthy! I can't wait to share!

@@ChefLindseyFarr OMG! That's sound very exciting and mouth watering chef!!!! Can't wait to watch and try those at home!!!! ❤️❤️❤️

My pleasure 😊

Haha! Thank you so much!

Hi! You're so welcome! Yes, the fry oil will slightly stain the vanilla donuts if you do the chocolate first. You can avoid this by going vanilla and then chocolate, as you already pointed out! While it might minorly impact the coloring it won't really have much of an impact on the flavor--so if you're glazing them it might not matter at all! Happy frying!

You bet!

Awesome! :))

Hi Jenni! I respect that, I can't wait for you to try them! I bet your grandkids would love this glaze with these donuts: cheflindseyfarr.com/chocolate-fudge-glaze/

You can try crème fraîche or full fat Greek yogurt. People on my blog have had success substituting Greek yogurt. I have made them with crème fraîche in a pinch at the restaurant.

Absolutely! I wouldn't suggest making them more than a day in advanced or they won't be as fresh and delightful. If you seal the container too tightly, they will also lose that crispy outside and tend to taste more like oil.

Hi, the ingredients and measurements are all listed in the recipe linked in the description.

Oh the NYC Soundscape is always so vibrant! haha!

Yes!

Hi! The ingredient amounts can be found via the recipe link in the description. Happy frying!

@@ChefLindseyFarr thanx ❤️

You got it!@@dinamahairi7706

Yes i did thankss🙂

Absolutely!

In the description :-)

Recipes are available via the link in the description. Happy frying!

I have never tried it with gluten free flour but I believe it will work. The tricky part about converting to GF flour is the hydration. The required hydration depends on the brand you choose. The particular brand will also dictate the final texture. Bob’s red mill, for example, has a higher % of rice flour which makes for a grainier texture. I recommend mixing as written but then adding a little sour cream as needed. If I had to guess, you won’t need any more.

@@ChefLindseyFarr unfortunately I don't have many choices of gf flour because I live in yemen but I will definitely read the ingredients and try to make it work ,thank you so much ❤

This can be easily accessed via the link in the description. Enjoy!

When I have the money for it.

Hi there! They're in recipe, linked in the video description!

Aww sadness. I'll need more information in order to help you troubleshoot where you went wrong

Mine fell apart as well. Like trying to form chocolate icing into donuts even with all the chilling. I used pastry flour like you suggested maybe I'll try all purpose for more gluten

@@gigalulmansur did you try making it again?

Gotta work the dough more to keep them from falling apart. If you’re too gentle then there’s not enough gluten development and the donuts become crumbs when they hit the oil.

I don't always have time to do the math. Feel free to google it