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Printable recipe below! There's nothing I like better than a good doughnut- but these Amish style donuts are the BEST! Soft, chewy and not too sweet. You have to put this donut recipe on your list to make!
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Printable Recipe: https://kentrollins.com/blogs/dessert/amish-style-homemade-donuts
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0:05
This
0:06
This may be the best thing that you made
0:10
in a really long time.
0:17
>> [music]
0:18
>> I do love a good donut and the best
0:21
donut I ever had was up around Kidron,
0:23
Ohio. Now, we go up there nearly every
0:26
year and do a deal at Lehman's Hardware
0:27
Store
0:28
and we found this little food truck,
0:30
Mary Brooks. They had the biggest donut
0:34
I ever seen. Not too cakey and not too
0:36
light and airy. It was sort of a cross
0:38
in the middle and I told myself,
0:41
"One day, I'm going to recreate this
0:42
donut, but it's got to be easy.
0:44
Something y'all want to make at home and
0:46
something that you know it's going to
0:48
taste great." So, let's get to it and
0:50
have the best donut ever. First off, got
0:53
to proof some yeast. Warm milk, warm
0:55
water. One tenth about 115°.
0:59
Go ahead, add your yeast, add a little
1:01
bit of sugar cuz that's going to help it
1:03
activate. Going to let it set 5 to 10
1:05
minutes till you get to see it really
1:07
frothy and bubbly. So, let's take a look
1:09
and see if anything has No, not you.
1:12
Oh my gosh, look there. The yeast was
1:15
good. Make sure you always check the
1:17
date on yeast cuz I have made biscuits
1:20
that didn't rise, didn't work because
1:22
the yeast was bad. So, let's get this
1:24
mixed up.
1:26
Give it a little whisking.
1:28
Some melted butter that has been cooled
1:30
a bit.
1:32
Some sugar.
1:35
Little pinch of salt.
1:39
And one room temperature egg.
1:43
Fresh from the chicken.
1:48
Mixed up really well, it is.
1:51
Let's go ahead and add it in there.
1:55
So, two kinds of flour are to make me
1:57
the best doughnut.
1:59
Bread flour, and make sure it is good
2:01
quality, good brand. I love King Arthur,
2:03
I do. And cake flour. Now, this has more
2:06
protein in bread flour, which is going
2:08
to make it just a little more dense. The
2:10
cake flour is going to be a little more
2:12
light and airy and fluffy. So, when you
2:14
combine the two, we ought to have the
2:16
perfect match. Now, we're going to start
2:18
a little at a time,
2:21
a cup
2:22
and a cup of each.
2:27
And if you got one of them stand mixers,
2:30
I would tell you right now, I'd break it
2:32
out.
2:33
Just keep folding this in there. Don't
2:35
do all 4 and 1/2 to 5 cups of flour at
2:38
one time.
2:40
Just go ahead and mix this little by
2:41
little. We'll add flour till we get the
2:43
perfect consistency of dough.
2:56
Now, when you're making this, it's like
2:58
I always do biscuits.
3:00
Start with the [music] least amount of
3:01
flour first. We can always add to it if
3:04
it's too wet. [music] If it's too dry,
3:06
your doughnut going to be dry. Nobody
3:08
like a dry doughnut, I promise you.
3:12
>> [music]
3:16
>> Now, if you're doing this in a stand
3:18
mixer,
3:19
when that begins to pull away from the
3:21
edge just like it is in this bowl,
3:23
you'll know you're just right. Cuz
3:25
remember, we have to knead this. There's
3:27
going to be a little flour on the board.
3:28
There's going to be a little flour on
3:29
your hand. So, let's flour a surface,
3:33
which is the chuck box lid. So, we got
3:36
her floured up, and you can see how it
3:38
dumps out there good and easy. We got to
3:40
have some room to work.
3:42
We're going to get down into it, so I'm
3:44
even going to roll my sleeves up and go,
3:46
because you can't cheat on the kneading
3:49
process. We got to go at least 5
3:51
minutes. It's better if you go 8 to 10.
3:53
Exercise them glutens. Flour your hands
3:56
just a little.
3:59
And just go to pulling it over
4:02
till we get it to where we know it's
4:04
going to be right. I want it to have a
4:05
little stick to it, but it's got to have
4:07
a lot of that elasticity.
4:10
And we are there. You get the family
4:12
involved in this cuz this is a time when
4:15
the adults get to walk off and you tell
4:17
the kids it's like Play-Doh, [music]
4:18
just keep rolling the room.
4:35
You'll know [music] as you're kneading
4:36
this along there it begins to get a
4:38
little drier, but you get that
4:39
elasticity. You can see that dough
4:41
pulling as you go. Fold and roll. Fold
4:44
and roll. Fold and roll. I got the
4:47
kneading song.
4:49
And then put it in a greased bowl, cover
4:51
it with some of that plastic [music]
4:52
wrap, put it in a warm spot for 1 hour
4:55
to let it rise or until it's doubled in
4:57
size, and then it's going to be time to
4:59
cut some doughnuts out. It has risen. It
5:02
has It looks oh so pretty.
5:04
>> It's alive.
5:05
>> Yes, it is and it smells so good. It
5:08
does. So, let's get us a floured surface
5:11
right here. You got a cutting board, you
5:13
got a chalk box lid, you got the floor,
5:15
whatever you got, get it floured well.
5:20
And then we just going to give it a
5:21
little punch and dump it out.
5:24
There it is right there. A beautiful
5:26
sight. There's no kneading here. No, no,
5:29
no.
5:31
Turn it over one time. Get some of that
5:33
flour back over there.
5:34
Give it a little roll.
5:37
Be gingerly with it like you love it.
5:39
I would say we want to be
5:41
9/16 of an inch thick.
5:43
>> I don't know what that is.
5:44
>> It's right above a half inch.
5:45
>> Okay.
5:46
>> And that's about where we're at right
5:48
there.
5:49
So,
5:50
they make professionally great donut
5:52
cutters and a little deal to cut the
5:53
donut hole out. They do.
5:55
>> we don't have one of those.
5:57
>> No, we don't, but we make do with what
5:58
we got. And that is
6:01
the top off the slap chopper
6:04
and a little bitty tiny measuring cup.
6:07
So,
6:08
>> You see these here?
6:09
>> Flour that one.
6:10
Look here.
6:11
I mean, it's the perfect thing.
6:13
Start over here on one side that is a
6:15
rounded corner.
6:17
Do not twist it. Why do we not twist it?
6:20
Who knows, Shan?
6:22
>> Well, I know.
6:23
>> Because if you twist it, you seal the
6:26
edges of the dough and you're not going
6:28
to get the rise you want.
6:31
So,
6:32
we'll see if we can get that thing out
6:34
of there.
6:35
It ain't a donut till you cut the hole
6:37
in it, right?
6:38
Now, why did that ever come about?
6:40
Because really, after donuts were
6:43
I think over in the United States in the
6:44
early 1700s,
6:46
>> Now, wait. That's how old a donut is?
6:48
>> Yes, but they called them a little
6:50
something different. They were called
6:51
them like oil cakes and it was more like
6:53
the Dutch that brought it over there.
6:55
And then later somebody decided, you
6:57
know, they would cook a whole lot more
6:58
even in that hot grease if somebody
7:00
would take something and cut a hole in
7:03
the middle so you'd have a better cook
7:04
time. So,
7:06
get her in there.
7:08
See if you can get this out. It's better
7:10
if it's got a hole in it.
7:12
And look what you have, a donut.
7:26
>> [music]
7:32
>> Don't forget the donut holes. You can
7:34
even roll them into any shape you want,
7:35
leave them like they are when you cut
7:37
them out, but
7:38
some of the Schnauzer's favorite part
7:40
[music] is the donut hole itself. So,
7:43
I think we're pretty good.
7:45
We're going to cover them lightly. Let
7:48
them rise for 45 minutes.
7:50
Then we'll get the grease hot. We'll get
7:52
the icing and the frosting made. It's
7:54
nearly donut time.
7:58
Them donuts just like a little bit
8:00
rising they do and I'm going to make two
8:01
kinds of little frosting to go on there.
8:04
A chocolate donut has always been a
8:06
favorite of mine. But just the regular
8:08
old glazed donut, you just can't beat
8:11
it. So, this is very simple. Little
8:13
cocoa powder.
8:15
Powdered sugar.
8:17
We're going to give that a good mixing.
8:20
Some melted butter.
8:23
Some popping hot to water.
8:26
And it don't take much. So, we just
8:28
going to add a little to start out with.
8:29
We might have to add some more here in a
8:31
minute.
8:32
Cuz we want this to be able to where you
8:34
can It's a little thick, but you dip
8:36
that donut down in there, it's going to
8:38
stick to it. Ain't going to go nowhere.
8:42
The magic touch to getting that shine
8:44
like it is a fresh washed horse at a
8:46
horse show, what is it? A little bit of
8:49
Karo syrup.
8:51
Add a little sweetness.
8:53
And a little shine.
9:00
Powdered sugar again.
9:02
A little splash of cream.
9:10
A little more cream.
9:12
If you ain't got that, you can just use
9:14
hot water again.
9:18
Now, if you want to make this like a
9:20
maple glaze to put on there, be a good
9:23
time to be adding some maple syrup to
9:24
it.
9:25
But me, I'm just going to keep it as
9:27
these two traditionals that I've always
9:29
loved at a donut shop.
9:34
Another shine.
9:38
A little bit of vanilla.
9:47
Time to check on them donuts and heat up
9:49
some fry oil.
9:54
>> [music]
9:58
>> Now, I am using me some peanut oil cuz
10:00
it has a high smoke point, [music]
10:02
but some of y'all might be allergic to
10:04
peanut oil, so get you something that
10:05
you can really fry in. Get that
10:08
temperature to 350. Have you a good
10:10
thermometer that you can check that
10:12
with. Gingerly pick one of these up
10:15
and slide them right down here.
10:19
I do like to splash me some oil up there
10:21
on top because I think it helps it give
10:23
it a little more puffiness. You're just
10:25
going to fry them till they're golden
10:26
brown.
10:28
It don't take long. Probably, I'd say
10:30
about a minute a side and you'll be
10:32
pretty close to there. Get you a wire
10:34
rack ready so when you bring them out,
10:36
they'll have something to drain on.
10:40
But now you know why the donut was cut
10:43
the hole in the middle.
10:45
Give you a more even fry.
11:19
>> Mhm.
11:22
This
11:23
This may be the best thing that you made
11:26
in a really long time.
11:28
Look, hold on.
11:30
Can you all see
11:32
that? Like
11:33
>> iron in there.
11:36
>> Can you all see? Look at that.
11:41
>> Mhm.
11:42
>> These look like real donut shop donuts.
11:46
>> Mhm.
11:47
That is so good.
11:48
>> Number one.
11:50
>> Mhm.
11:51
>> I'm not a big Krispy Kreme donut fan
11:53
because they just like melt. They're
11:55
good but they're too sweet and they just
11:57
melt. There's like no substance to them.
12:00
This has substance but it's still like
12:03
light.
12:03
>> cakey cakey.
12:05
I think you get that from combining the
12:08
two flowers.
12:09
>> Absolutely.
12:10
>> What do you think?
12:11
>> Winner winner, make this at home.
12:13
It's really easy.
12:14
>> Yeah, you know we made these on ranches
12:16
before and I didn't have near this much
12:17
equipment. I'd use a a little pill
12:20
bottle that I had to cut out the middle
12:21
ones in them. You can use like a biscuit
12:23
like a big biscuit cutter and then a
12:25
pill bottle. So, get creative. Get the
12:27
family in there. You can make these.
12:29
It's easiest thing in the world. Is it
12:31
worth the time? You bet your bottom
12:33
dollar.
12:33
>> It is a lot easier than I thought.
12:35
>> Yes, it is.
12:35
>> Good job, honey.
12:36
>> All right, well I'll open up a drive-up
12:37
donut shop, you know what I mean?
12:38
Just here on holidays.
12:41
>> [laughter]
12:42
>> Well,
12:43
>> Are we doing it together?
12:44
>> Okay. Uh we are so glad that y'all
12:46
joined us today and I want to thank them
12:48
Mary Brook people up there cuz they
12:49
>> For the inspiration. This is um I guess
12:51
this is considered a
12:53
Amish style donut. So,
12:54
>> I hope they watch it. If you're up there
12:56
in that country and you see one of their
12:58
little food trucks, stop and get you a
12:59
donut cuz it is good. But remember
13:02
you're not fans to me and Shan, you are
13:04
family and we love each and every one of
13:06
you do. But it is with great pride,
13:08
honor and privilege that I tip my hat to
13:10
all our service men and women and all
13:12
the veterans who have kept that old flag
13:13
of flying over camp. I commend you all.
13:15
I do. And before I forget it, don't
13:17
forget to join us on our podcast
13:19
>> [music]
13:19
>> every week. Come out on Sunday. We'd
13:21
love to have you there. Regular videos
13:23
cooking every Wednesday. God
13:26
>> Check Oh, let me just say also check if
13:28
you're subscribed and if you could like
13:30
this video, it really helps
13:31
>> Yeah.
13:31
>> our channel a bunch.
13:33
>> God bless you each and every one and
13:35
I'll see you down out on May the best
13:37
donut ever trail.
13:38
>> Big hug.
13:39
>> Yes, [music] ma'am. God bless y'all.
13:47
>> [music]
13:50
>> Let's have some donuts, Lou.
13:52
Donut time.
13:53
>> [music]
13:54
>> Snout's
13:55
He's a woo dad, thanks. Dooker?
13:58
Lolo?
13:59
>> She's under the box.
14:00
>> Are you going to have a donut today?
14:05
Okay, everybody's had one.
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