Today, We’re Going To Make Donuts Halloween.
- Four Eggs
- Canola Oil
- 2 Tablespoon Salt
- Little Bit Vanilla
- 1 Cup Of Sugar
- 2 Cups Of Milk
- All-Purpose Flour
1We started with our wet first. I’m gonna have to whip some some of the eggs. so, we got four whole eggs here okay there’s a step one. We got canola oil okay not olive oil not grapeseed oil none of that stuff. We got one cup and 2 tablespoons of salt in there. we’re gonna whisk this right now. we started whipping the eggs. we add the canola. we added a little vanilla a little salt. So, I have 1 cup of sugar here we’re going to add this in to my eggs whip that up the frosting so, I just added 1 cup of h2o Toronto’s finest into the all-clad. We got 2 cups of milk err milk and water it’s like all the poor people with their cereal you know you pour milk and then you run out of milk fill it up with water shout out to poor people then.
2We’re going to add the yeast.I got 10 tablespoons of dry active yeast then we took our milk our water our yeast set that over on the flat top just up to like room temperature the big thing with the active.you don’t want to get too hot because that will kill the yeast if, it’s too cold and won’t do anything. what you want to do is pretty much bring it up to like blood temperature so, it’s just like the same temperature as like your skin so, that’s warm enough that doesn’t take long okay that’s going to activate the yeast. We’re going to let that chill out there it’s going to bubble up a little bit the eggs are coming along. we’re getting there a little they’re getting thick. we’re turning into quite the big old sticky honeypot then we made the sauces. I’m going to make some caramel sauce okay this is white sugar added 2 cups of this.
3We’re not going to have to do anything. we don’t add any water. We don’t add anything. we just literally put this on heat also. when you’re making this at home be careful because if, you get any of this on. you it will burn your skin off ok. what I’m wearing right now is the worst possible situation for dealing with hot sugars okay and you don’t want to get it black right if,you get a black it’s burnt if it’s too hot turn the heat down let’s not be dumb dumbs today,let’s save a life we’re getting to that point. I got some caramel here right well right now this is just straight-up sugar right so, I’m gonna have to add some fat to make it into a sauce and we’re putting some butter look at this feel me. you feel me if, you want caramel sauce don’t buy it just make it it only takes a few minutes now.we’re going to make just a traditional kind of like a doughnut glaze it’s very very easy icing sugar like two cups okay no joke.
4We got some homogenized milk. we’re just going to add enough milk in here nice and slowly and bam. we got the caramel sauce. We got the the jizzy we got the Jersey jizz now. We got that cinnamon and sugar this is that classic stuff right this is the old-fashioned doughnuts it’s just cinnamon and sugar. You just stir that together take your hands it’s a beautiful thing. You smell that no you don’t have the technology yet we got the og we got the sugar glaze then. We got just the powder donut. We summon some gun out of the dunge. We got the milk. We got the water. We got the yeast that yeast is now activated. We got the eggs.
5We’re whipping further.we’re whipping further developing the donut.we mixed all of our wet ingredients now okay. So, now I’m done with the whisk we’re going to move on to the what they call like the dough hook the old hook that’s the Knights with the old huh. We got like 10 cups of flour here the AP flour that all-purpose flour now with the hook. we want to add it slowly. We got the hook going. we’re whipping the doughnut. We’re getting goopy here oh left a little little snail trail there little trail how do. I get home. I guess. I’ll know how now okay see this now. We’re getting somewhere when your machine starts moving. we got that dough that dough is coming together okay. we just have some some canola once again. we’re a little bit in here. we don’t want our dough to stick to the bowl there. we go pull this down. we got the dough we let it rest put a saran wrap over top of it it’s going to rise up.
6I’m getting it rid of all this and clean up a little bit daddy likes a clean space then we let it rise and then we form the doughnuts. we got the dough okay so, now these are going to be perfect little Donuts no. we’re just gonna do a little little guys okay just making. you guys donuts this is Halloween this is how. you share when kids come up and they want trick-or-treat you give them the treats kay don’t give them no tricks nobody was here about no tricks tricks are for kids we want the treats cake I want the sugars. I’ll get me a toothbrush or an apple. I like your house this is a good start now. we’re gonna just deep-fry them kay you’re not deep-frying naked. you’re not deep-frying nothing. when I deep-fry my donut. I’m safe cuz. I’m guarded by my leather straps so, we want to flip them because we’re only getting deep-fried on half so, we just give them a little toss a little toss see to see so, then what you want to do is just take like a bowl get some brown paper soak up some of the oil. we’re gonna take the doughnuts out. we’re gonna put them in here and then.
7We’re gonna dress them okay close to the fryer spray out a little bit of the hot oil 350 degrees get on the old tummies. we’ve got the classic glaze here we’ll do a few of these. we got the old powdered sugars here dip the donuts sprinkle the toppings on top.we’ll do a double dipping here. we got this and then. we’ll do little Springs on top. we got the caramel sauce little bananas on there got some Reese’s here got that tie-dyed dream brains. we’ve got some ball bearings here okay don’t put those on put those back just put those back those weren’t a good choice at the candy store this will be the best Halloween treat. you’ve ever had just really go you’ve never enjoyed food while eating it.