Savory Donuts Recipe? Yeah, Baby! Let's Make Them.
Hi Bold Bakers!
I love a good donut, but I also love a twiston a traditional recipe.
That’s why recently I’ve been testingrecipes for savory donuts.
I know it sounds crazy but they’re absolutelydelicious and I finally think I’ve come
up with the perfect mixture of flavor andtexture.
So I’m gonna show you how to make a cheddarcheese and jalapeño donut they’re out of
this world.
I also want you to stay tuned until the endof this video because I’ve got loads more
donut recipes to share with you.
So into our jug we’re gonna add in somemilk, and a little bit of butter.
So what we have to do here is heat up themilk and melt the butter, I like to do it
in the microwave for around thirty seconds,you can also do it in the microwave.
So there we go, our butter is melted that’sall we want, and for our milk to be lukewarm.
Now into this we’re gonna crack in our eggand whisk this all together.
So these are our wet ingredients, now we’regonna get going on our dry ingredients.
So this next step I’m gonna do on my mixer,you can actually do this by hand and it’s
really easy.
So into this I’m gonna add in my white flour,sugar, a little bit of salt and yeast.
And now what I’m gonna do is give this aquick mix, just wanna make sure the yeast
and the salt are well combined, and the sugar.
Lovely, so now we’re gonna add in our flavors.
So here we have some cheddar cheese, I lovered cheddar cheese for some reason I think
it’s better than yellow cheddar howeverit doesn’t, it’s just food coloring.
We’re gonna add that in, as you can seeI’m using a lot of cheddar.
Next just add in some chopped jalapeños,you can use as many of these as you like I
use roughly around 3 or so, honestly be generousbecause it does make a difference.
Ok so everything is good to go.
I’m just gonna raise that up, turn on mymachine and then I’m gonna add in my wet
ingredients.
No you know I always say lay back on the wetingredients we might not need them all.
So this is a softer dough you might noticeit doesn’t clean the bowl as much and that’s
totally fine.
If you want to hold back a little bit of theliquid you can.
Now all we want to do is just let this kneadaway for 3-4 minutes or so on low speed and
let the yeast activate and the machine doit’s job.
Ok this is looking perfect, it looks a lotwetter than it actually is it’s not a wet
dough.
And I’m just gonna turn this out onto myfloured surface.
So when yo make this dough you’ll feel thatit’s a really nice dough to work with, it’s
really soft.
What I like to do is give it a quick kneadon the countertop, just to get it nice and
smooth.
Just for like a minute or 2.
And it just helps to tighten that dough alittle bit and form that ball.
Lovely, and then what I’m gonna do is popit into a bowl that’s been rubbed with a
little bit of oil.
So now I’m just gonna lay over a bit ofcling wrap and a tea towel, make sure no air
gets at our dough, and what I want to do isset it aside to proof for roughly an hour
to an hour and a half, we want it to get niceand big.
So I gave my dough the full hour and a halfto proof and it’s looking great.
As you can see it’s doubled in size.
It is a little bit of a heavier dough so it’lltake a little more time to proof.
And also it’s not wet it’s a really nicetexture.
So what I’m gonna do is flour my surfacea bit then turn out my dough.
Now you can pat it or you can roll it, wewant it around 1/2” thick we want nice thick
donuts.
So here I have my cutters, a three inch cutterand a 1 1/2” cutter, this is gonna be our
donut cutter.
And now what we do is cut your donuts, andmake sure you save the donut holes so we can
cook them because they’re delicious.
So this dough will make around 8 donuts, andthen of course you get all the donut holes.
And don’t be afraid to fold over your doughagain to make new donuts that’s totally
fine just keep going until you use all yourdough.
And if you have any leftover that’s finejust make donut holes.
Ok perfect, now these little guys need toproof so I’m going to lay over some cling
wrap.
And then our tea towel.
And I’m just gonna set these to the sidefor roughly 25-30 minutes or so, let them
puff up and get rounded on the edges, thenwe’re ready to cook them off.
So I gave my donuts a full half hour, andI can tell when they’re done when the edges
have kind of softened and they’re nice andround.
They don’t have that fresh cut look thatthey had half an hour ago.
They’re nice and fluffy, they’ve risen,so they’re good to go, these are fantastic.
So let your oil heat up before you add anythingin there, I have mine on a medium, medium-low
heat.
You want to make sure it’s not too hot becauseyour donuts will cook on the outside and be
raw in the middle.
So you want to get a good steady heat going.
So what I do to test it is I take one littledonut hole and I cook one little guy off first,
and it’s just a good indication if it’stoo hot or too cold.
It’s gonna take roughly, for the donut hole,around a minute and a half on each side.
You just don’t want it to go brown on theoutside really fast that means your oil is
too hot.
But this is looking good, so I’m gonna takeout my donut hole and carefully place in my
donuts.
I’m just gonna do 4 at a time.
So what you want to do is cook your donutsaround 2 minutes on each side.
And let them slowly simmer away in the oiland let them get nice and brown.
So when frying with oil I definitely recommendasking for help if you need it, because it
gets very hot and it can kind of spit.
So these are lovely golden brown on each side,and I’m just gonna lay them down on my cooling
rack and just let any excess oil drip offthem.
These are looking awesome, they’re lovelygolden brown in color and they’re not too
dark.
And I know that they’re lovely and fluffyon the inside.
So just do your donuts in 2 batches, justto not overcrowd the pan.
Last but not least cook off your donut holes,these will take a little bit less time than
the donuts.
So there’s not many things better than afreshly cooked, homemade donut.
And I’m gonna try this one right here, ohmy gosh look at that, come in here I want
you to see this, do you see that.
See all the cheese and jalapeños and howbubbly it is?
Absolutely gorgeous.
And it’s perfectly cooked, like I said don’tget your oil too hot and you’ll get a nice
golden outside and a nice soft fluffy inside.
Oh my gosh, you can hear how crispy they are.
I did wonder what they were gonna turn outlike, but it’s fried dough loaded with cheese
and jalapeños, homemade, absolutely divine.
I hope you enjoyed this video but I don’twant you to go anywhere because I have a lot
more donut videos for you to watch.
Savory Donuts are just that: non-sweet donuts with a crispy outside, soft inside, and loads of cheddar and jalapeño flavor! http://bit.ly/SavoryDonuts **Get MORE Donut Recipes: https://www.youtube.com/playlist?list=PL3N53o3RIxHLRRwQm5MMo4XgFRbDOgWGb *BUY My new Bakeware Set: http://bit.ly/BoldBakeware SUBSCRIBE to our Channel: http://bit.ly/GemmasBoldBakers ABOUT GEMMA Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday! FOLLOW ME HERE, BOLD BAKERS! * Website (All written recipes can be found here): http://www.BiggerBolderBaking.com * Facebook: https://www.Facebook.com/BiggerBolderBaking * Instagram: https://instagram.com/gemma_stafford/ & https://instagram.com/biggerbolderbaking * Pinterest: https://www.pinterest.com/BiggerBolderBaking * Ense: https://www.biggerbolderbaking.com/ense/ * Twitter: https://twitter.com/gemstaff16 * Shop Bigger Bolder Baking Bakeware: http://bit.ly/BBBakingShop Recipe: http://bit.ly/SavoryDonuts #donuts #cheddar #jalapenño