00:00Has it ever happened to you that the donuts look done but then they're raw inside?
00:09Today I'll show you how to make traditional donuts and above all the trick so they're
00:14always well cooked on the inside. Stick around because it happens right when we fry them.
00:26Additive eternal raw for you! This video is going to save you simple ingredients that
00:32you always have at home. To start, three eggs and next we'll play with the number nine,
00:38nine tablespoons of sugar. Yes, yes, nine, we're not on a diet today.
00:47Juice and zest of orange and lemon so it smells just like home. If you like these delicious recipes,
00:54give it a like. I use a nice wide bowl where I add the three eggs and the nine tablespoons
01:01of sugar,
01:02counting carefully and without distractions because I'm sure it's happened to you too,
01:08losing count and not knowing how many you've added. Once you have the sugar and the eggs,
01:12you can also add a splash of vanilla which gives it an awesome flavor.
01:18Then whisk until you get a smooth liquid. So whisk it well for a couple of minutes.
01:25First, we beat it well. No rush here. Make sure it's mixed really, really well. See,
01:33you can tell in the end. Now, nine again, this time tablespoons of milk.
01:39And as I was saying, we'll have to repeat this number a few more times. First, with the milk.
01:45First, liquid. Second, liquid. First, oil. Same amount. We're going to use a mild oil. In my case,
01:51sunflower oil. You, whichever you have on hand, like or usually use. And finally, the best quality
01:59oil is juice you can get. The amount, you know, nine tablespoons. I don't even know why I'm repeating it
02:04to you. Plus, we're going to add depth of flavor with the zest of an orange. This adds flavor and
02:11also
02:12aroma. Remember, only the color part. Once you hit the white bit, stop. That stuff is bitter.
02:18And you do it with a zester right over the bowl. Easy as that. Same drill with a lemon,
02:25which also makes them turn out fresher. Once you have everything, you mix it again.
02:32Just giving it a few stirs. This is quick because the liquids mix together in no time.
02:38Pay attention because the last two ingredients are coming. Here they are. All-purpose flour, 600 grams or
02:43five cups. I'll stop here for a second because I have a big tub of baking powder, also called a
02:49chemical
02:49livener or simply a livener. Well, we'll need one tablespoon of that, 16 grams. Or if you buy it in
02:57packets, one packet. Let's go with the flour. We add it little by little. First, one cup. Stir it around.
03:05And once it's well combined, when you see there's hardly any flour left, you add the next one. Do it
03:11like this. Trust me, don't do it all at once. It'll mix much better. If you notice a sudden jump
03:16in the
03:17picture, it's because this just happened to you. To keep it from blinding us, I'm going to have to
03:24stop stirring for just a second and head over to the window. And cover it up a bit. You see,
03:32when you're working, setbacks happen. I bet things like this have happened to you tons of times,
03:37haven't they? Remember to add the tablespoon of baking powder halfway through the process,
03:44or the packet if you're using packets, and keep mixing as usual. Then keep adding flour until you get
03:51the right texture. Mix the flour like this, little by little, for two reasons. First, because you'll
04:00finish faster, because it gets absorbed more easily. And second, because you'll never overdo it. Just
04:06imagine adding more flour than needed. And it turns out too thick. You have to add milk, add a little
04:12oil.
04:13It's better to keep adding the flour, little by little, so you always get the perfect texture.
04:19Here we go. Mind you, just remember that for this kind of recipe, it's essential to wash your hands
04:25well, because the final touch is best done by kneading it the traditional way. That is getting a little dirty.
04:35But when you see that it's getting hard to stir with a spatula or a wooden utensil, go for it.
04:43Let's give it the final touch. Don't worry, you'll have this ready in just a minute or two.
04:47Just knead it a little bit. See how it's taking shape now?
04:53And as you can see, little by little, until the dough doesn't stick anymore. It needs to turn out,
05:00not too hard, not too sticky, soft, but so that you can already shape it into a bowl without it
05:07getting
05:07stuck to your hands. See? Like this. Perfect. Now it's time to let it rest. Sew into the bowl,
05:16we cover it, and we're going to leave it right here undisturbed for an hour.
05:22This step makes sure they don't turn out dense later.
05:32Ever made donuts or other fried foods like croquettes? Did they turn out greasy or soggy?
05:41Well, I have the solution right here. And it comes in two steps, first off. Don't just leave them on
05:47a plate,
05:47as is. Nope. Use a plate, but with paper towels. And if you use a double layer, even better.
05:57It tends to absorb. So the excess oil, it soaks it up. It doesn't stay on the plate,
06:03and it takes it off the fried food or the doughnut. That way, it'll turn out much crispier.
06:08I think that's a great idea. And the second step, when we take them off the heat, use.
06:15What I call a slotted spoon, whatever you call it at home, the one with little holes. So, you lift
06:22it,
06:23let it sit for a few seconds, let the oil drain, and then you move it to the plate. It
06:27sounds silly,
06:28but these details make all the difference. A ton! Well, the hour has passed. I'll take off the cloth I
06:36had covering it here, and I place it next to a tray with a bit of parchment paper or a
06:40silicone mat.
06:41So start placing the doughnuts here. Hasn't it happened to you that making doughnuts, they get stuck to
06:47your hand, and then you don't know what to do. Chill out, because there's a trick for everything.
06:53Before shaping the doughnuts, grab a little oil on your hands. Make them shine, almost, like when you
06:59put on sunscreen. Keep your hands shiny, like this. The dough won't stick to you, and it will be so
07:07much
07:07good. Hands well-oiled, and make the doughnuts. Grab a small ball, and using your palms, roll it around
07:18a bit so it forms a round shape. Then all you have to do is make a little hole in
07:25the center, and move
07:26it around in a circle so that the hole opens up. Don't make the hole too small, because when frying,
07:33they puff up. And don't make them too thick, because we want them to end up cooked perfectly. So don't
07:40make them huge. At most, the size, the thickness of a pinky finger, the thing is, I'll repeat it for
07:47you.
07:48You roll it into a ball, a little hole in the middle, you spin it around in a circle, and
07:53there you have it,
07:54second doughnut. Ready? If you see that the shape changes a bit, since it's dough, you can reshape it,
08:02however you like. And remember, don't make the hole too small, that's part of the magic. Two, place a
08:10frying pan with plenty of oil, in my case, sunflower oil, and heat it up for at least five to
08:16ten minutes,
08:16meaning while you continue shaping the doughnut. Don't turn the heat too high. In my case, the stove top
08:23goes from one to nine, and I set it to a five or five and a half, if it were.
08:28A gas stove, same thing,
08:30medium heat, just a tiny bit more. Number higher temperature, because otherwise they're gonna get
08:36very brown on the outside and stay raw on the inside. And also, don't forget to have the pan hot
08:43first. So turn it on, leave it for at least three minutes, empty, heating up, because then
08:50comes the good part. Today is all about tips. I've got another one up my sleeve to know that the
08:56oil
08:56is ready. You drop in a little bit of dough, and if you see that it quickly sizzles and floats,
09:01it's
09:02just right. Now let's start adding the donuts. Do it four or five at a time. Don't crowd them in
09:07all at
09:07once. It would change too much the temperature of the oil. And besides, it's possible that they're
09:13going to stick together. So don't overdo it. Don't put too many once they're golden brown. On one side,
09:20you flip them over. Some people like them a little softer. Some people like them toastier. That's
09:25always it's all personal taste. I personally love them with this golden brown color. They take a couple
09:31of minutes. Three, four, max on one side, and on the other side, a little less. And as I explained
09:37before, when taking it out, don't forget this detail. Use a slotted spoon to drain off the excess oil,
09:44and you place it, each one of them, on the plate with plenty of paper towels or absorbent paper with
09:50these amounts. I got this super huge platter, which is ideal to give yourself a good belly full,
09:58or to share. Look, they turn out golden. Perfect. On both sides. On both sides. That is important.
10:05These are the traditional good old-fashioned donuts with no weird tricks. And to top it off,
10:12the final touch, a bowl with sugar and coat them. Do this while they are hot. That way it sticks.
10:18The sugar sticks much more easily. Look how spectacular they look. And if you want, you can mix
10:24the sugar with ground, cinnamon, and you'll give it another traditional touch. Although like this,
10:31to me already, they seem unbeatable. By the way, would you like us to make field ones in the next
10:37video,
10:37or bake them instead? Tell me in the comments. Would you like them another way?
10:43And before you go, look at the inside. That's what you get with all these tricks. Totally perfect.
10:54And before you do it, let's do it.
10:57It's great.
10:59I like it.
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