15-Minute Vs. 50-Minute Vs. 5-Hour Donuts • Tasty

Hi everyone, I'm Joe Sasso, I'm a chef here in Los Angeles and I love

donuts

. I love how fluffy they are, how fried they are, how absolutely delicious the

donuts

are. I think you should be able to eat donuts at any time of the day. any given circumstance and you should be able to have them at home today I'm going to show you how to make a 15

minute

donut, a 50

minute

donut and a 5

hour

donut, okay let's get started, imagine this. out with some friends you need something sweet you're tired of brownies you're tired of making cookies but you know what you never get tired of that's right, first things first, donuts, let's do our dredge here for our donuts, our some sugar, spices and everything good to add to our donuts after frying them.

I like to start with a little bit of sugar, a little bit of cinnamon, a little bit of salt, yes even salt when you're baking or making something sweet, it really just brings out the rest of those flavors and then my secret little twist to this is the Szechuan peppercorn. I'm going to mix this all up here maybe even use a whisk to make sure it's all combined. I'm going to put this aside. use a little secret donut trick, we're going to use cookie dough here, start with a little bit of flour so we don't have any sticky designs, all of our cookies, this is fun because it's a set of cronuts that are like fried croissants like donuts, these They are fried cookies like donuts, so they are like nuts.

I'm going to make them as holes, so the bonus stays first. I'm going to spread them out about a quarter of an inch here on the donuts. I like to spread them out a little. I have a small hole punch here, a ring cutter because then you have little holes for nuts. They're cute, they're delicious, they're fun. Small meals are always cuter and then you have these. outer rings you can bake them like cookies then you have cookie rings you can put an egg in there you can put an egg in the hole we have our oil here 350 degrees which is like the magic number when you're frying things and these are going to go pretty fast, about three minutes on one side, about a minute or two on the other, drop them all in one by one trying to get as close to the oil as possible so there isn't a big splash, just watch the donuts you want to see. uh little bubbles coming out of the sides and you're looking at golden brown and delicious gbd is what we call it in the restaurant it's been about two minutes here let's go ahead and flip these guys we probably have a minute left on this The last one Next I have my spice mix.

I have a rack here to catch my hot donuts. The hardest part is waiting now, but it's only 15 minutes all together. It is not too bad. They look great. Let's go ahead and get them off the rack. We are going to remove the excess oil before adding them to our sugar spice and everything well mixed now the trick here donuts still hot cinnamon sugar immediately the donuts will absorb all this goodness better while they are hot these guys will Place them back on the rack , then four little tosses, it smells so good and there you have it, hot fluffy donuts. 15 minutes, that's amazing.

What I really love about these is that they are mini donuts, so you can eat a lot and not feel bad. about it make a basket for yourself share it with friends one of my favorite things about them is szechuan because it adds this little warm note they're not spicy just a little hey how are you? Let's say you have a little more time. I have a 50 minute donut recipe you should try. Next up is a non-traditional 50-minute donut. We don't use oil here, nothing is fried, everything is baked in the oven, it's a maple bacon donut.

The first thing we have is our bacon on a baking sheet, I'm going to make six slices here, we're going to put this bacon in the oven at 350 for about 12 to 15 minutes while the bacon cooks, we're going to start with our donut dough, we have three separate components we have our wet we have our dry we have our fats I like to use cake flour for this it is very fine it is a much lighter and more delicate crumb we are going to sift together our dry ingredients here cake flour baking soda baking powder and a little bit of salt, if you don't have a strainer you can use a whisk, combine it all in a bowl, you're really just trying to get all those little lumps out and now we're going to put this aside, our wet ingredients are super easy. vanilla milk together we're going to combine our fats this we're going to do in two parts we're starting with our sugar a little bit of softened butter and a little bit of vegetable oil now the reason we're doing this is we're dispersing all the sugar with the fat , we're aerating it, trapping all these little air pockets in there, so that when we bake the dough, the donuts come out slightly fluffy and delicious, creaming the butter, sugar and oil.

I like to flip them. the bowl is getting this dual effect now what we're looking for here is a lighter color, everything becomes homogeneous and a little bit light and fluffy, almost like fresh snow. I'm going to take a spatula and scrape my bowl a little bit. down making sure everything is incorporated evenly now I'm going to emulsify in my egg again one more time with the mixer, okay now same thing here fluffy pale color smooth smooth we're going to give it one more scrape just to make sure we have all the sugar all combined the last step here we are going to add the dry and the wet alternating starting with the dry the reason we do this is to not overwork the flour to make sure there are no lumps and to make sure everything is nice and homogeneous if we work too much flour mixture the dough the donuts will come out dense they will come out a little dry they will not be airy the crumb may be a little tighter this careful mixing process will do it all In the end it will be worth it, I will add the last of the milk , vanilla, stir, stir, stir in the last of the flour and as soon as this all comes together and is well combined, we'll let it sit for just about 15 minutes to make sure. everything is hydrated, relaxed and ready to bake and in the meantime, I'm going to check on my bacon here, as you can see crispy and golden, we're going to cut this without looking for a perfect dice here or just a rough one. chop the bacon, easy, quick, simple, no one is judging you here, let's transfer this to a bowl, we are ready to start assembling our donuts, we have these super fancy donut pants here, if you don't have them, you can use molds for muffins, cupcake pants, it doesn't really matter, they'll just be a different shape, they'll still taste perfect and delicious, grab some non-stick spray, coat the bottom and then I'll have my dough rested and my bacon chopped, about three quarters. of this will go down into the molds, we will save a quarter to decorate.

I'm going to pour the batter about three-quarters of the way up, it will rise a little bit in the oven, so don't rise too much here, measuring cup. helps with pouring, I like to say work smarter not harder, this is a great example of that and this batter is really nice and easy to pour. I would say it's like a slightly thin pancake batter and we have the perfect amount of batter. for 12 small mini donuts, I'll take them out to bake right now 325 for about 15 to 20 minutes while they're in the oven. I'm going to start with my frosting.

Powdered sugar a little milk a little maple. syrup, a pinch of salt and let's beat this. It will look a little lumpy at first. What you're looking for here is a nice smooth mixture, not too thin, that runs down the sides of the donuts almost like the consistency of cold heavy cream I think I got it right let's set this aside I'm going to go to check if the donuts are baked I've let them cool here on a rack in the pans I don't I want them to dry out and overcook starting here dipping my donut into the glaze I'm going to dip this by hand the trick is no using hot donuts, you want these guys to cool if you're using a hot donut, the glaze. it's going to melt real quick it's not going to be a good coating give it a little shake, shake, dip, dip, oh baby, baby, I want all that excess frosting in there because it's delicious moving these guys around donut by donut in the frosting before the frosting sets here.

I want to get a little bit of topping action, a little bit of turbinado sugar, it's like coarse sugar, a little bit of molasses for color and it'll add a little bit of crunchy texture, just sprinkle a little bit of that on top, remember that saved bacon, that It's going to go on top, it's great when the bacon falls in the center, then you have like a little pocket of bacon. I'm a big fan of textures, bacon, salty, sweet, all the good things and there you have it, our Maple Bacon Baked Donuts. I'm excited, I don't know if you can tell, I can't wait to dive into this and try this stuff, I'm just going to go, this one right here is calling my name, this is like breakfast, dinner, donuts and everything. wonderful there is in it. world, all in one, so there's no oil, technically they're not fried, it's a healthier donut, I mean that's science, now we have them under our belt, so you have a little more time and want to make something a little more.

I have the best donut recipe for Now we have the five

hour

donut. It's a little more work. It requires a little more time and commitment. But let me tell you, you are having a dinner party. People come and you want to show them that you take life seriously. You're serious about food, this is the donut recipe for you. The first thing is to start with the dough. I have all-purpose flour. I have sugar. I have salt. Instant yeast. Not active yeast. Then I have everything wet. I have eggs. I have buttermilk. I have regular milk I have vanilla I have a lot of things soon I will have donuts melted butter turning this on adding my wet ingredients slowly so everything doesn't fly around in the bowl low speed until this comes together our dough is being kneaded I'm not even going to sweat doing this.

We are going to last between four and six minutes. We're really looking for a nice, soft, pliable dough. Well, it's been about five minutes. Taking a look at the dough. Here, it's nice and bright. it's a little sticky it's a wet dough it's hydrated it's not going to be a dry donut no way i have a bowl sprayed with nonstick i have a spatula sprayed with nonstick and that way as i scrape all the dough out of the bowl it doesn't stick to the spatula either , let's wrap this plastic wrap, let it sit until it doubles in size, we're watching an hour or two now while this does its job, I'm going to get to work on my cream filling this donut is filled with pastry cream because in the end of the day what is a donut without cream filling let's drink milk heat it very gently in a large pot neither too fast nor too strong We don't want it to burn while the milk is heating.

We've got some eggs, a little bit of sugar, a little bit of cornstarch that will help thicken things up and a pinch of salt and we're just going to combine this until we have an egg. sweetened pasta with cornstarch once the milk simmers, we will do a process called tempering. Tempering is just a process of introducing something very hot into something not so hot if you were to just take these eggs and add them properly. I would put scrambled eggs with sweet milk in my milk, which might not be the worst thing in the world, but not for donuts, so we'll have some milk and two hands whisking while we slowly drizzle the milk, so now our eggs are hot we're going to add the eggs back into the milk mixture continue whisking keeping an eye on things making sure nothing sticks to the bottom the cornstarch is going to thicken the egg yolks are going to cook slightly and settle and before you know that you will have custard, take the pot off the heat and soften the butter, that will help slow down the cooking process and keep things nice and creamy.

I have a little bit of vanilla and then our last ingredient, a little bit of lemon juice. It's not going to taste lemony by any means, but a little acid goes a long way. We're going to transfer our mixture through the strainer and that's just to make sure we don't cook any of the eggs, all the cornstarch is the same. dispersed, we don't have any lumps, press that down and now as it cools, what you'll want to do is take a piece of plastic, the plastic will sit on top of the custard to prevent it from forming a skin and getting weird. texture and all the nasties let's let this cool to room temperature we'll add my favorite ingredient rainbow sprinkles they're fun they're nostalgic they just make me happy I feel like you can never have enough rainbow sprinkles so let's just fold these little flakes of joy in the pastry cream.

My custard is ready for the donuts. I'm going to check my dough and see how much it has risen. A couple of hours have passed. It has doubled in size and we are ready. roll it up and cut it into donuts starting with a little bit of flour here and then I'm going to take out my donut dough, it's done, this is the point where you can get out some anger that's going to hit Take out some of that gas and let it go up for the second time. A little flour on top, a little on my rolling pin and let's goroll this out to about half an inch thick.

We look good. I have another ring. a little bit bigger cutter this time and we're going to cut this into donut rounds, give it a little twist, so from this recipe we're going to get about six to eight donuts, I'm going to get six nice clean donuts here and then I can group them together. My dough is back together, roll it out again, really? I only want to do that once, if you do it too many times your donuts are going to be a little dense, let's take a damp kitchen towel, put them on the bed and let them sit until they double in size again, about another two hours and I have one more thing to work on the final component my frosting a couple of simple ingredients here we have mascarpone cheese let's go to a mixer with the whisk attachment then I have a little heavy whipping cream a little sugar a little vanilla a pinch of salt and the secret ingredient of this pattaya pattaya is pink dried dragon fruit powder it's a super food some say it can turn you into a dragon if you eat it, but there are tons of vitamins in here, I love it. as an alternative to dyes and food coloring and just beat it until you get soft peaks, nice soft peak, okay, so my frosting is ready.

Time to go check out those donuts. Our donuts here have doubled in size. One last thing left to do. Let's fry them, our oil here is heated to the magic number of 350 degrees. I'm not going to make crabs in my frying pan. I'll start with one or two donuts here, gently dipping them into the oil so they don't splatter and burn me. or any of my friends around me and you can see the donuts immediately rise to the top, they start to bubble, they smell delicious, I can't wait to get into these, I think I could fit one more donut in here, I don't get it. too close, you could burn your mustache.

I'm going to let them act for two or three minutes. I can see the bottom starting to get nice and golden, time to give them a spin, like they are little buoys that you push down on one side and they will just float on top. I'm going to let them sit for just another two or three minutes. Okay, looks like they're ready. I'm going to take them out and transfer them to the rack here so they can cool and brown all over. nice and puffy essence these three are ready here I'm going to fry the rest and then it's time to assemble the time has come I'm excited I put my pastry cream in a pastry bag fitted with a sharp metal tip which is If you're going to help fill these donuts, you will be able to stick them right in the center and you will be able to feel the donut filling up more, it's good and it will come out a little at the end and that's how you know it's full, don't worry, things get a little messy, we'll cover it with sprinkles of rainbow The donuts are all filled, we're going to set this aside and now we're going to dip it in our glaze.

I like to do everything in a swirl. there and then if there's one thing I always live for, you can never have enough rainbow sprinkles, don't be shy, get in there, get a really good cape and go to our landing zone, next rainbow sprinkles, just make me happy, how? Could you not be? And there you have it, it's a five hour donut spectacular with rainbow sprinkles and now all that's left to do, all I wanted to do is give these guys a real moment to try, oh, there we are. all the sprinkles all the frosting I'm going to go in there and sacrifice the mustache it's a mouthful of joy that's the best way to say it you get a little bit of yeast from the donut that pastry cream filling loaded with sprinkles the frosting gets a little bit of that dragon fruit flavor, gives it a nice kind of balance and then all the rainbow sprinkles.

I mean, there's nothing more I want than another bite of this. This is like the last bite of your childhood, yeah. It's a little more hands-on than the other two recipes, but it's worth all the work and is the ultimate vehicle for eating donuts and rainbow sprinkles, and there you have it, a donut for every occasion, the 15-minute donut for when you're if you're craving something sweet in a pinch, the 50 minute donut for when you don't feel like getting out that big pot of oil to fry and then the five hours to impress your friends, leaves everyone speechless, the best donut with rainbow sprinkle, let me know.

What you think in the comments section below, but most importantly I want you to try all three at home. I'm Joe Sasto and there's always time for donuts, oh yeah.