00:00Easy, delicious, and goes a long way. That's the recipe we're bringing you today.
00:05There you have them. Traditional doughnuts. Super fluffy, golden on the outside, super fluffy on the inside, and not dense
00:13at all.
00:14I can assure you of that. This is the result we're looking for.
00:19And through the hole, we'll check out the inside. It's mind-blowing. Here we go.
00:26You'll see, look.
00:29And now, the fluffiness. There you have it, see? After these doughnuts have shown what they can do, you simply
00:38can't refuse to make them.
00:39Stick around until the end. There are some pro tips.
00:43Good morning, I'm Viti, and this is La Cocina de la Abuela, and today we're going to make some homemade
00:49doughnuts.
00:50But not just any homemade doughnuts. Homemade doughnuts with grandma's recipes so they turn out fluffy.
00:58Has that ever happened to you at home? You make doughnuts, you fry them, they turn out golden brown. Fantastic.
01:03But then the inside is a total brick.
01:06Well, with the tips I'm about to give you, that is over.
01:11To make these doughnuts, we need very simple ingredients.
01:14Two eggs, 120 grams of sugar, 80 milliliters of sunflower oil, although olive oil works too.
01:24Also, 100 milliliters of milk, 420 grams of flour, a packet of baking powder, which is 16 grams, and orange
01:34zest.
01:35Nothing more than this. Super easy.
01:38In fact, this recipe was born precisely because all of this was always in the pantry.
01:44That's why these doughnuts have been made for generations. We have to keep it going.
01:49We start by whisking the eggs with the sugar.
01:53No need to whisk too much, just until the sugar is well blended.
01:58About 20 seconds.
01:59Now we add the oil.
02:01This ingredient is key, because it helps make the doughnuts much more tender.
02:07Next, we add the milk.
02:09There we go.
02:11Mix it in.
02:12And finally, the orange zest.
02:15That classic aroma that makes the kitchen start smelling like doughnuts, before we even start frying.
02:21Pure bliss.
02:24And now we mix the baking powder with the flour.
02:27There we go.
02:28If I had chosen a bigger bowl, this would be easier.
02:31As soon as you have it, gradually add it to the batter.
02:35And mix.
02:37First, we mix with a spoon.
02:39And once the dough starts to thicken, and we've added all the flour, we can start working it with our
02:45hands.
02:46It's best not to add all the flour at once, because each flour absorbs a different amount of liquid, and
02:54it could end up too thick or too runny.
02:57So it's best to check the texture as you go, and add it little by little.
03:01It's 420 grams of flour.
03:05If you need a bit more, you can go up to 450.
03:07And if you need to use less, never go below 400.
03:11There we go.
03:13Here comes another important trick.
03:15The dough shouldn't end up stiff.
03:17It needs to be soft, a little elastic.
03:20As my grandmother used to say, if the dough looks too pretty, the doughnuts won't turn out well.
03:27So don't let it get too dense, or else the doughnuts will end up heavy and doughy.
03:31And we definitely want that.
03:33We want them nice and fluffy.
03:35Take note.
03:37A tiny pinch of flour on a flat surface, in my case, the countertop, and we give this dough one
03:44last knead.
03:45And right away, we'll have it ready.
03:48See?
03:49It's a stubborn dough.
03:51It's sticky.
03:52That's how it should be.
03:53Like my grandmother used to say, an ugly dough.
03:56Come on.
03:57It will take you between 20 minutes and 30 seconds to have it as pretty or as ugly as mine.
04:03That's it.
04:03Done.
04:06So, let's get to it.
04:08We're going to prepare the actual doughnuts.
04:10We simply take small portions of dough, make a little ball, and then with our finger, poke a hole in
04:16the center.
04:17It doesn't matter if they don't turn out perfect, because doughnuts always have different shapes.
04:24And that's precisely what makes them special.
04:26So, here I go.
04:27Another little ball.
04:31We make the hole.
04:34The Italian twist.
04:36The little turn.
04:38And the hole gets bigger and bigger, little by little, until you have a doughnut with its little hole like
04:44this one.
04:45Oh, it's all sticking to me.
04:47Here we go.
04:48Just like that, one after another, until you have all your doughnuts.
04:52Ready?
04:53You see?
04:54You can also make the hole with a small shot glass.
04:57It's no big deal.
04:58Or if not, the other way around, finger up.
05:01Like one of those amazing pizza makers.
05:03See?
05:04Come on.
05:05Another one.
05:06And just like that, all our little doughnuts.
05:08Be careful.
05:09They are sticky.
05:10Once you finish shaping them all, you'll have a bunch of doughnuts like these, waiting to be fried in oil.
05:17How wonderful.
05:20Let's move on to the gossip of the day.
05:23I'm curious, what do you call these pastries at your house?
05:27Doughnuts?
05:28Roscos.
05:29Or do they have another name?
05:30You know, tell me in the comments, because I read them all.
05:33I like knowing.
05:35At my house, we've always called them rosquillas, even if they're this big.
05:39Rosquillas.
05:41And I have a friend who calls them doughnuts.
05:44But it's just that they live New Year's Eve.
05:49We pour some sunflower oil into a pan and turn on the heat.
05:55We heat up the oil.
05:56The oil shouldn't be too hot.
05:58If it's too hot, the doughnuts will brown on the outside, but they won't cook well on the inside.
06:04So, medium heat, more or less medium high, but no higher than that.
06:09Don't overdo it.
06:10We fry the doughnuts little by little in batches so the oil temperature doesn't drop.
06:17And as soon as they start to brown, we flip them over.
06:20We want them browned on both sides.
06:23And once you have them, start taking them out and place them on paper towels so they lose some of
06:30the frying oil
06:31and end up fluffier and much better.
06:35Right now, we can already see that the texture is going to be super fluffy.
06:39Wow, they look wonderful.
06:41Look how good they look.
06:47We put sugar on a small plate.
06:50And while our doughnuts are still warm, we coat them in the sugar.
06:54Since they're warm, the sugar sticks perfectly and they get that classic finish of an old-fashioned traditional doughnut.
07:02But the truth is, this dessert doesn't need anything else.
07:05Look how amazing they are.
07:07Once you have them well coated, start setting them on a plate.
07:11And don't worry if it looks like you made too many doughnuts.
07:14There are never enough.
07:17Besides, in a plastic bag or one of those freezer bags or in a container or in an airtight container
07:23or a metal tin.
07:25The kind used to store sewing threads, whatever you want.
07:29They'll last you at least a week without losing quality.
07:33They're just as good.
07:35Look at that.
07:36Breakfast for the whole week.
07:38Spectacular.
07:38Well, there's not much more to say.
07:42Let's eat.
07:42There you have it.
07:44Look at that great plate of doughnuts.
07:47Super fluffy traditional doughnuts.
07:49You have to make them.
07:51Honestly, they turn out spectacular.
07:53They take very little work.
07:55And yield a ton.
07:57Check it out.
07:58Breakfast.
07:59Afternoon snack.
08:01And if you have a sweet tooth, they even work for dinner.
08:04Traditional doughnuts.
08:06Bunches of them.
08:07Who can beat that?
08:09I'm going to break one so you can see it.
08:11Look at the inside of that.
08:14Absolutely gorgeous.
08:15You have to make them.
08:17You're going to love them.
08:36And treat myself as the spite.
