I made these! Two observations: The freshly grated nutmeg is ESSENTIAL. The flavor is so worth it. I also added cinnamon as well. Amazing additions. TEMPERATURE! If you (fellow viewers) are a casual viewer of delicious recipes, you should know your experience may differ if you don't pay attention to temperature. (I assume the host's kitchen may be somewhat warmer than my own.) I made the mistake of using cold water from the tap with the yeast and I'm in Oregon, so it was too cold, so I really didn't get a fast reaction at all. That was really a fumble. I'm not an inexperienced baker, I just didn't think while I was watching the video and following along. Also, the winter temperature of my kitchen is about 19-20ºC/66-68F which also didn't help. As a consequence, my proof rise was weak. How I compensated after I realized my mistakes: After I shaped my flowers, I set my oven on warm setting and popped in a large pan of just boiled water with lots of steam rising. Then dropped the temperature setting to "Bread Proof" temperature and put the uncovered flowers on the racks. I put them uncovered because I didn't want anything sticking to my donuts with the additional heat applied, and that is why I had steaming water in there, so they wouldn't dry out. (I realize lots of ovens do not have these warm/bread proof settings; I guess if you need an extra kick, experiment with what you use.) That kicked in a nice reaction in the flowers and I fried them like that after I got sufficient rise. The crumb on the just fried donuts was wonderful.

Donuts with every trick in the book!

As a bread maker and scientist I can’t tell you how much I love your content!

very informative with interesting food science, 100/10 video.

I learned how to make donuts when I was murid SD kelas 5. I have to say my home industri praktikum teacher was no where near as detailed and scientific as you. Thanks for this video. I find your videos easy to follow and easy to remember because you always went through the background and science of recipes. Sort of remind me of Alton Brown's show. BTW, the donat I made that day at school were so tough, they could be as self-defense weapon!

pintar banget kamu sis, nggak sengaja ketemu channel ini. Subscribed :)

yum

It’s so relaxing to work dough

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C'est normal qu'en 2023 l'on subisse une torture gustative et du harcèlement visuel si on regarde une recette de beignets ? 😅😅 Mon weekend commence dans la bonne humeur 🤩 Merci à vous pour cette video très gourmande 🙏

Aaand we're done

Hi , greetings from México i'll love to see a genoise with tang zhon (if it's even posible)

Excellent video Seraphine! Is tangzhong better than yudane for donuts? What are the differences in the end result? Please and thank you 🙏

hi watched a lot of your videos and learned so much about tangzhong/yudane. i'm curious though how you calculated the 66.5% hydration for this recipe sorry im just kinda confused lol. you used 30% in the tangzhong and 25.5% "milk water replacement," so where does the other 11% come from? are there typos or am i missing something? thank you!

Can I use regular all-purpose flour?

Hi, this tangzhong technique is different than how you prepared it for your other tangzhong donuts where you cooked the water roux. Can you explain why the difference or can you point me to one of your other videos if you've already explained this kind of difference?

Hi... Can we use a stand mixer to knead the dough?

Saya harus mengulangi lagi, tidak cukup dengan sekali nonton untuk belajar resep ini. Saya belum mengerti thangzong, berapa liter atau berapa gram air lagi yang harus saya tambahkan pada adonan yang ada pada resep? Misalnya saat membuat donat 500 gram biasanya saya memakai 300 liter atau 300 gram air dan telur. Jika menggunakan thangzong, maka berapa total air yang harus saya tuangkan kedalam adonan?

With all love😂, why not to use mixer?