[1 - 1] hey what's up most of the time jelly
[1 - 4] donuts are way more about the jelly than
[4 - 6] they are the donut this is a mistake
[6 - 8] there's way too much jelly in those
[8 - 11] things and that jelly is way too sweet
[11 - 12] so today I'm gonna show you how to make
[12 - 15] a light flavorful donut and then how to
[15 - 17] stuff it with the proper amount of a
[17 - 19] pleasantly sweet but balanced homemade
[19 - 21] jam to get started I'll grab my stand
[21 - 23] mixer and into the bowl of that combine
[23 - 26] 340 grams of scalded whole milk and when
[26 - 27] I say scalded I mean heat it to just
[27 - 29] about 180 F and then cooled down to
[29 - 31] about 90 F this heating step denatures
[31 - 33] proteins inside of the milk that would
[33 - 35] otherwise inhibit gluten formation next
[35 - 37] thing is 10 grams of instant yeast 2
[37 - 40] large eggs 100 grams of sugar 100 grams
[40 - 43] of melted but not hot butter then 685
[43 - 45] grams of strong all-purpose flour and 8
[45 - 47] grams of salt next the dough hook goes
[47 - 49] on and I'll mix this dough for nine
[49 - 50] minutes in total the first three of
[50 - 52] which will be at low speed and after
[52 - 55] three minutes or so this mess should
[55 - 56] have Consolidated into something that
[56 - 58] can be called dough and from here this
[58 - 59] mixer is going to go up to high speed
[59 - 61] and and I'll mix it for at least six
[61 - 63] more minutes this dough has a lot of
[63 - 65] added fat and sugar also known as
[66 - 67] enrichment and that makes developing
[67 - 69] gluten much harder to do so we need to
[69 - 71] give this dough quite a bit more mixing
[71 - 73] than we would if it was just flour water
[73 - 75] salt and yeast and if you're wondering
[75 - 78] hey Bry can I do this mix by hand no
[78 - 81] this dough is way too sticky and just
[81 - 83] won't come together without a good long
[83 - 85] mix from a mechanical stand mixer sorry
[85 - 87] guys and after six minutes of high speed
[87 - 89] mixing this dough has moved from a
[89 - 91] sticky Mass into a clean ball that's
[91 - 93] clearing the bowl of course to check if
[93 - 94] it's mixed all the way I'll give it a
[94 - 96] firm tug to see if it tears or shears
[96 - 99] and it does not so it's good to go next
[99 - 101] I'll flip this into a
[101 - 103] bowl and then I'll come back and round
[103 - 105] this dough into a nice tidy ball I'm
[105 - 107] stretching and tucking this as I round
[107 - 109] it to create some additional tension
[109 - 110] that's going to help add even more
[110 - 112] structure to the gluten Network and
[112 - 114] there we go nice and tight from here
[114 - 115] I'll pop on a lid and ferment this dough
[115 - 118] at room temp for 60 minutes in the
[118 - 120] meantime let's make some jelly for that
[120 - 121] I'll grab a heavy bottom pot and into it
[121 - 124] combine 500 grams of raspberries blue
[124 - 126] black or strawberries would also work
[126 - 128] well with this recipe by the way then
[128 - 129] 700 grams of sugar 20 grams of lemon
[129 - 131] juice and 20 grams of white distilled
[131 - 133] vinegar next I'll move this pot over the
[133 - 135] stove and drop it on a medium-high heat
[135 - 137] I'm going to get the sugar heated up
[137 - 138] until it's fully dissolved and then I'll
[138 - 141] bring everything up to a spirited simmer
[141 - 143] and cook it for about 10 minutes I want
[143 - 144] to cook The Raspberries to the point
[144 - 146] that they've lost their liquid and
[146 - 148] they're almost fully softened and after
[148 - 149] 10 minutes of cooking and stirring
[149 - 151] pretty often I'll check back to see how
[151 - 153] the fruit is looking as you can see it
[153 - 155] smooshes pretty easily on the side of
[155 - 157] the pot so we're ready to move on from
[157 - 159] here I'm going to strain out some of the
[159 - 161] excessive raspberry seeds to do the that
[161 - 163] I got a little fine mesh strainer here
[163 - 165] and I'm going to scoop out about half of
[165 - 167] the cooked fruit to pass through it some
[167 - 169] seeds are good but the amount that
[169 - 172] nature decided raspberry needed is way
[172 - 174] too much for human pleasure in the
[174 - 176] context of a jelly donut I don't want to
[176 - 177] Crunch on too many seeds when I'm
[177 - 180] enjoying my tender fluffy Dome once I
[180 - 181] got about half in the strainer I'll come
[181 - 183] back and push the cooked fruit through
[183 - 185] until there are only seeds Left Behind
[185 - 188] also make sure to diligently scrape up
[188 - 190] any of the raspberry pulp that's left on
[190 - 191] the outside of the strainer that's the
[191 - 193] most flavorful bit by far and it would
[193 - 195] be a shame to leave it behind and once
[195 - 197] I've got about 50 percent less seeds in
[197 - 199] this mixture I'm going to move this pot
[199 - 200] over to the stove one more time this
[201 - 202] stuff's hot so it's going to simmer
[202 - 204] again right away and once it's bubbling
[204 - 206] like this I'll add in 60 grams of
[206 - 208] regular fruit pectin then I'll whisk
[208 - 209] that right away to get it fully
[210 - 211] dissolved with the fruit pectin needs a
[211 - 214] combination of temperature acidity and
[214 - 216] sugar concentration to reach its full
[216 - 218] thickening potential so once this is
[218 - 219] dissolved we need to cook it down until
[219 - 222] it reaches 220 degree Fahrenheit that
[222 - 224] only take about two minutes or so if you
[224 - 226] don't hit this temp your jam will be
[226 - 228] runny and once we're at 220f it's time
[228 - 230] to move this Jam over to a heat tolerant
[230 - 232] vessel so that we can cool it down on
[232 - 233] second thought I'm actually going to
[233 - 235] spread this jam out between two bolts so
[235 - 237] that it can set faster I'll move these
[237 - 239] bowls over to the fridge to chill for
[239 - 241] about 90 minutes and then check back on
[241 - 243] my donut dough it's been about 60
[243 - 245] Minutes at this point and you can see
[245 - 247] the dough has risen by about 30 to 40
[247 - 249] percent so now it's time to shape but
[249 - 251] first let me quickly thank magic spoon
[251 - 253] for sponsoring this video magic spoon
[253 - 255] makes cereals that taste just as good as
[255 - 257] the junky stuff that we all grew up
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[261 - 263] this out zero grams of sugar how is that
[263 - 266] even possible magic spoon also has 13 to
[266 - 268] 14 grams of protein and only four to
[268 - 270] five net carbs per serving I've actually
[270 - 272] been very impatiently waiting to film
[272 - 274] this ad so that I could open and eat all
[274 - 276] of the boxes that I got in my most
[276 - 277] recent order my bundle this month
[277 - 280] included Honey Nut Maple waffle fruity
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[310 - 312] order to shape these Donuts I'll flour
[312 - 314] my cutting board I'll flip out my dough
[314 - 316] I'll flour the back side and then using
[316 - 318] a flat hand or a rolling pin I'll Degas
[318 - 320] the dough this keeps the small bubbles
[320 - 322] inside the dough but pushes out all the
[322 - 325] big ones those lead to Bubble Gum size
[325 - 326] bubbles later on that can ruin the
[326 - 328] donuts once they're in the fryer and
[328 - 330] once I've got this flattened out I'll
[330 - 332] start to roll it out because of the
[332 - 333] weird way that I'm going to be cutting
[333 - 334] these Donuts in just a second I'm
[334 - 336] looking to get this rolled into a
[336 - 338] roughly Square in shape in my opinion
[338 - 340] the best way to do that is to give the
[340 - 342] corners a little tug as you roll it out
[342 - 344] to get the dough stretched in that
[344 - 346] direction but also give the dough some
[346 - 348] extra rolls from corner to corner to get
[348 - 350] some more diagonal pressure pushing it
[350 - 352] out into a square and once I've got this
[352 - 353] rolled into a rough Square that's in the
[353 - 356] ballpark of 11 inches across like this
[356 - 358] I'll take my dough scraper and cut the
[358 - 360] edges off to create an evenly flat
[360 - 362] Square that's just about nine inches on
[362 - 364] each side from there I'll cut the larger
[364 - 366] square into nine three by three inch
[366 - 368] pieces I know what you're thinking
[368 - 371] Square Donuts bro yes these are easier
[371 - 373] to cut than round ones and create a lot
[373 - 376] less scrap of course if you're stuck on
[376 - 377] the traditional round shape you could
[377 - 379] just use a ring mold or a floured glass
[379 - 381] to pop them out but it's likely that
[381 - 383] you'll only get eight Donuts out of the
[383 - 385] dough that way and you'll get double the
[385 - 386] scrap next I'll move these donuts over
[387 - 389] to a parchment lined sheet tray to proof
[389 - 391] for about 60 to 70 minutes I'll set a
[391 - 393] timer and I'll check back then one hour
[393 - 395] later these Donuts have just about
[395 - 397] doubled in size and are proofed
[397 - 399] perfectly see how that indent pops back
[399 - 401] ever so gently when I poke okay that's
[402 - 403] how I know how next I'll drop a pot on
[403 - 405] the stove and load it with 40 ounces or
[405 - 408] about 1200 grams of canola oil and once
[408 - 411] that oil is at 340 degrees Fahrenheit
[411 - 414] it's time to fry I prefer to cook these
[414 - 415] Donuts three at a time in three
[415 - 418] different batches this gives them all
[418 - 419] the room that they need to grow in the
[419 - 420] pot so they don't get stuck together
[420 - 423] halfway through or after 90 seconds I'll
[423 - 425] come back and check on the oil side to
[425 - 427] see how the Browning is progressing and
[427 - 429] these are looking golden but not dark so
[429 - 430] I'll flip them over and fry them on the
[430 - 433] back side for 90 more seconds also I
[433 - 434] don't know why these develop that little
[434 - 436] white spot on the side that was touching
[436 - 438] the sheet tray during proofing but it
[438 - 440] makes no impact on the eating experience
[440 - 442] later on and after another 90 seconds of
[442 - 444] fry time on the back side I'll come back
[444 - 446] and confirm that these Donuts are golden
[446 - 449] all over and they're looking good so
[449 - 451] I'll move them over to a wire rack to
[451 - 452] drain them off and then I'll drop the
[452 - 454] next three and once I've got all nine of
[454 - 457] these beautiful fluffy golden Square
[457 - 459] Donuts on the wire rack I'm going to
[459 - 460] pour a liberal amount of granulated
[460 - 462] sugar onto a plate so that I can give
[462 - 465] them that signature sparkly crunch on
[465 - 467] the outside in my opinion by far the
[467 - 468] best time to do this is when the donuts
[468 - 471] are still warm that residual heat very
[471 - 473] gently melts the sugar making it much
[473 - 475] stickier and once I've got side one dust
[475 - 477] it up I'll carefully flip this and then
[477 - 479] press side two into the sugar until I've
[479 - 482] got an even but not excessive coating on
[482 - 485] both sides next Let's Jam these efforts
[485 - 487] up with some Jam that raspberry jam that
[487 - 489] we made earlier has had about 90 minutes
[489 - 491] in the fridge to set and as you can see
[491 - 493] it's got a nice grippy texture to it now
[493 - 495] if this stuff is too thick it'll be
[495 - 497] sticky in your mouth and will take away
[497 - 499] from the soft fluffy donut and if it's
[499 - 502] too thin well you've got a soggy sloppy
[502 - 503] donut now the best way that I found to
[503 - 505] fill these things is with a standard
[505 - 507] issue pastry Piping Bag link to these
[507 - 508] ones in the description if you're
[508 - 510] interested but I'll also show you an
[510 - 512] alternative to these in just a second
[512 - 514] the first step to filling these is to
[514 - 516] make an indent with a narrow blunt
[516 - 518] object in the side I'm using the back
[518 - 520] end of a wooden spoon here and I'll push
[520 - 522] it all the way to the far side of the
[522 - 524] donut and then wiggle it back and forth
[524 - 526] to help open up a cavity so the jelly
[526 - 527] can spread out a little bit more evenly
[528 - 530] from there I'll take my Piping Bag and
[530 - 532] squirt a bunch of jam in there about
[532 - 534] three tablespoons is what I prefer any
[534 - 535] more than that and there won't be enough
[535 - 538] Rich fried donut in each bite to cut
[538 - 540] through the Jam's acidity and there we
[540 - 542] go I'll clean up the ooziness here and
[542 - 543] then I'll fill the other eight and I'll
[543 - 545] mention that if you don't have a Piping
[545 - 547] Bag a turkey baster can work it's just
[547 - 549] that you'll need to refill the baster
[549 - 551] for each donut and that's not only
[551 - 554] meticulous but can be very messy anyways
[554 - 556] that's how you make a slamming Square
[556 - 559] jelly donut at home the donut itself is
[559 - 562] exactly what you want it's very light a
[562 - 564] touch chewy it's Rich from all the
[564 - 566] butter inside and it's got a nice yeast
[566 - 568] deep flavor the jam inside is subtly
[568 - 571] sweet it's tart it's bursting with dark
[571 - 573] berry flavor and it's way better than
[573 - 576] the sugar bomb fruit gel that most donut
[576 - 578] shops use this donut is a great way to
[579 - 580] treat someone you love and I really
[580 - 584] really hope you try it soon let's eat
[589 - 589] if you guys love donut content that I'm
[589 - 591] sure that you're also going to love this
[591 - 593] video about cream cheese danishes check