Crazy Good Sourdough Doughnuts With Dulce de Leche | Recipe

These may just be the ultimate doughnuts! Naturally leavened for great taste and filled with dulce de leche. Soft and fluffy but also hearty. I love a doughnut just as much as the next person. And I have made videos about different doughnuts in the past. One being a brioche doughnut filled with jam and the other a regular doughnut with a delicious lemon crème filling.
But sourdough doughnuts have always been my favourite. I feel like they should not exist like some forbidden fruit. Not sure why. Perhaps I’m just used to using my starter for non-sweet bakes most of the time.
It is the natural leavening that sets them apart and makes them unique. You could fill a doughnut with whatever you like and make it taste like the filling. But a sourdough doughnut has more flavour brought forward from the dough itself.
A word of warning: DO NOT OPEN THE TINS OF DULCE DE LECHE UNTIL THEY HAVE COOLED DOWN COMPLETELY.
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[@ChainBaker]

📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵️ www.flickr.com/groups/chainbaker/

[@osmevents6391]

Thank you ..i love it

[@saxydude1533]

Hey Southern Texan and half Mexican here! Dulce de leche could also be translated as “candy of milk” or “milk candy” but most of the time people just say sweet milk hahaha. Thanks for the great recipe! I think my girlfriend’s grandparents would love it!

[@BigboiiTone]

Nothing wrong with that. We are all humans

[@BargB]

It's a hard translation, candy wont really work, cause u can make dulce of lots of things, like bananas and other fruits, something like a jam, while candy can be like tic tacs and stuff, while dulce cant. But yeah, I was just wondering about that, dont think it have a good translation for english.

[@daniele6171]

i been living in México for 28 years and i think that's what we called "cajeta". I have no clue about the difference, but its tasty tho.

[@judyblaise1639]

The donuts look awesome!

[@claritagallardo8966]

Delicious!!!

[@AnthonyCafarella]

These look divine. Definitely will be making these once my starters are ready

[@terrikellar6835]

I love this recipe and so did my family! Your videos and web page are both well done! Thank you

[@MahsaHanifi]

I want one NOW! 😭😂😍These look amazing!

[@Page001B]

Yeah I really want to try this

[@katieberberich826]

These look so beautiful. I’ve never made sourdough doughnuts but I feel like I need to rectify that! Fab recipe. I shall definitely try it. 🙂

[@Reinolds_Recipes]

Delicious.. will try this soon :) thank you again for sharing! Subscribed to your channel 😁

[@marjamerryflower]

Compliments ! I liked your magic very much too!!

[@clarabartha1737]

It is ridiculous! I also was something between salivating, awestruck and speechless. Also, the fermentation time! This is a day commitment.

[@ddannyable]

Such good content,pleasing to watch and listen. You deserve way more subs! Keep it up.

[@ChainBaker]

🙏

[@sharonparker7697]

OMG I just ate two and they where delicious, far better than the one bought from the local bakery.

[@sharonparker7697]

Hi from Melbourne Australia, I followed your recipe but as it’s winter here, my final proofing took 17 hours to double in size. I have placed into the fridge until it’s time to fry them as I didn’t want to over ferment. I bought a can of caramel for the filling, looking forward to trying them out in a few hours.

[@nonodonttouchmethere674]

The stopmotions of the 12 donuts shaping was ready cool

[@christiandalessandro4009]

Fantastic recipe, as always. This one hits different as an Argentinian, we have a pretty similar delight called "Bolas de fraile" with means "Friar's balls". It was made by Catholic bakers to ironize about priests and sisters. I guess they took the recipe from the German "Berliner" too, but filled them with the addictive dulce de leche. Obviously they are not made with sourdough these days and they're usually pretty dry, I haven't had good one in a while. I'm definitely making this ones, great work.

[@BigboiiTone]

Correct.

[@faustobotto5961]

Absolutely agree! Never been a fan of bolas de fraile but I'd love to try this recipe. I wonder if sourdough tortas negras rellenas de dulce de leche is a good idea as well...

[@alexhurst3986]

I live in Central Texas. We can buy Dulce de Leche already in a can and it's delicious. That saves a step at least and will make these yummy donuts even faster!

[@juliustiti]

Great recipe, looks stunning! Some tips for making the caramelised condensed milk: 1. If you have a pressure cooker, it will take ~15 min for the milk to caramelise. The water doesn’t need to cover the cans completely. No harm if it does, just might take a tad longer. BE CAREFUL it is easy to burn the condensed milk this way. If it has burnt slightly, it will be hard to taste the burnt flavour (unlike normal milk). 2. There is a way to tell if the milk is done cooking from the outside of the can. If the can, immediately after taking it out of the water, has puffed up slightly it is done. Usually the lids of the cans are dented inwards. The first point is a fact, however I am not so sure about the second one, but it hasn’t failed me yet.

[@BigboiiTone]

I think he's pretty much got it figured out! ;) but he's humble enough to appreciate any tips. Seems like a cool person.

[@aviationchannel6204]

Considering those were made with a sourdough starter, they do look incredible. I'm getting hungry looking at them.

[@BigboiiTone]

Correct.

[@marciamalan]

In South Africa we have Caramel Treat so no need to cook tins. Thanks for the recipe, making these for the weekend

[@pa9941]

I like Flint, I hope we get to see him more

[@Jeepy2-LoveToBake]

"Crazy" is the correct term to describe these "out-of-this-world" donuts!! Started the preferment right after watching the video this morning, finished making them this evening. Wow wow wow - just ate one donut - super duper caramelly sticky goodness going on here!! 🤤🤤🤤 Thanks so much for sharing this recipe!!! Photos have been posted.

[@ChainBaker]

You're my quickest baking buddy 😁 The donuts look amazing! Really well done :)

[@mateusfccp]

Where do you post the photos? Is there a ChainBaker community?

[@Jeepy2-LoveToBake]

@@mateusfccp Yes, there is - if you click on the "Read More" link in the description section of the donut video, you will see the link to join "Charlie's Baking Buddies".

[@juliennapoli]

Not seen the video yet, but the title has some very interesting keywords !!!

[@kevinu.k.7042]

Well, I am grinning ear to ear at the pleasure of watching your skill and creativity. Thank you. 👍

[@ChainBaker]

😁

[@abrfilho]

You can use a pressure cooker to make the Dulce de Leche, 20 minutes on pressure and you get a good texture.

[@Momofatts1]

I was looking forward to baking this weekend but we ended up with covid. Thank you for the video, at least I can get pressure from this and a new recipe to try when I'm better.

[@philip6502]

Get well quickly. I had Covid pre-vaccine. It was nasty. I hope you have a mild case.

[@ChainBaker]

Get well soon! I had it a couple of months ago and it sucked! 😄

[@TheBereangirl]

No carbs for me for a long while...😩, but I can make these for my boys! Raspberry filled will make them berry happy.😂

[@BigboiiTone]

Hanging out with my mom for the American holiday weekend. We are so excited to watch you create these! That opening tear shot you did was God tier. The way the crumb gently tugs apart, revealing the rich, creamy caramel filling , was frankly provocative to watch. I almost got my stand mixer out! (Sorry, i get anxiety when I get dough all over my counter!) Hope you don't think I'm lame now aha

[@ChainBaker]

Nothing wrong with a mixer! Anything goes as long as they get made ;D

[@BigboiiTone]

@@ChainBaker so 👏 true 👏 Think ill make some next time i see my mother.

[@BigBootyBatman]

The most annoying part of making dulce de leche is always cleaning the pot from the glue residue lol. While you're at it, try making Alfajores. They are argentinian cookie sandwiches with dulce de leche in between and a chocolate coating. Very good, I made some past week.

[@ChainBaker]

Oh yes that damn glue! I used acetone to get it off 🙄 The alfajores look really nice. I will definitely try them some day :)

[@BigBootyBatman]

@@ChainBaker you're the man!

[@vaazig]

Growing up we had a dedicated pot for this sole purpose, for the very reason you're describing! 🤭 They make the same alfajores in Chile, and also "brazo de reina".

[@BigBootyBatman]

@@vaazig I know brazo de reina as Pío nono or brazo gitano

[@vaazig]

@@BigBootyBatman brazo de gitano is the original Spanish name for a Swiss roll, with any filling.

[@joannestretch]

Whoa, and i can make them vegan ( i already make vegan dulce de leche the same way with a can of coconut condensed milk, works exactly the same) and i'll sub the egg with 10 g extra vegan butter (im guessing),and the butter for vegan butter... Oh i cant wait to try these..... You inspire me, ty from Montreal Canada

[@TheSensei88]

Nice recipe! I'm from Argentina and here those are are called "Berlinesas" or "Bolas de fraile" (wich translates to "friar's balls", wich Is weird, but we got a couple weird named pastries here) Dulce de leche needs more atention too

[@mancakerin6211]

Great recipe, delicious donuts, efficient and pleasant narrative. Thnx!😍 Just wondering...it takes whole day to prepare them...if I make them until evening, put them in the fridge overnight, and leave them to rise next day...would it work?

[@ChainBaker]

Certainly! Place them in the fridge after they have been shaped and they may just rise enough while they're in there.

[@EDHBowman]

Can you cold bulk ferment the dough before shaping to cut down on day of rise/frying time? Or portion then ferment cold overnight before the final rise? Thanks, great content!

[@ChainBaker]

Definitely. You can even fry them right from the fridge I reckon.

[@shecidl.canizares8598]

Our family has been using sourdough recently, and I want to make healthy doughnuts! This recipe will be of great help. I wish to become a baker and hope that these come out great! Thank you for this recipe!

[@ChainBaker]

Go for it! I would not call them healthy though 😅

[@shecidl.canizares8598]

@@ChainBaker Well, They would be better than commercial doughnuts or those with yeast!

[@ChainBaker]

For sure 😎

[@frischesvonamala5695]

Thanks ChainBaker! Your videos are clean, concise while filled with information! Everything Ive tried so far, has been a cakewalk! Question here though: is it possible to make the typical 'hole' like the american donut? Someone below says that they got some help from you, so your advice/suggestion would be greatly appreciated! Your donut resembles the Austrian/German Krapfen. Thanks so much! BTW, the biggest reason I follow you is because your Sourdough Starter has the least wastage, and I hate waste! I mean, I still don't waste the discards! They are soo beneficial to the gut health, one would be crazy to throw it out. I save it and now am able to make pancakes, cookies, whatever else that needs wheat flout, it is going in there, and sitting for a long ferment before cooked and consumed.

[@ChainBaker]

Yeah for sure. You can either roll the dough flat and use a doughnut cutting tool. Or you could shape them into balls, rest, then flatten and punch a hole with a round cutter. Cheers ✌️😎

[@juanmartinreborati7928]

Beautiful doughnuts! Here (Uruguay) "dulce de leche" is the national sweet spread. It's used in everything! So much so, we don't produce condensed milk, we go straight to the dulce! We have runny, thick, dark, creamy, salty, etc. and even goat "dulce de leche" haha... Cheers!

[@BigboiiTone]

If this is the case, Im moving to uraguay xD

[@juanmartinreborati7928]

@@BigboiiTone😂 You are most welcome! In the meantime, a delicious tip: "waffles with dulce de leche", a match made in heaven 🙌🏻😍 Cheers!

[@mandiigraham1596]

Oh ymmmm! Making this tomorrow. We can get Dulce Leche in a can already to go at the supermarket. I’m surprised you can’t get it over there (where ever you are). Or was it your preference to DIY. I don’t like caramel so will fill mine with my home made lemon filling. Cant wait.

[@ChainBaker]

I even had trouble finding the condensed milk 😄 But I also wanted to show a way to make it.

[@lenicemeireles2502]

I’m Brazilian we call this Sonho( Dream) we do the Dulce de Leche on a Pressure coocker. First you take it of the paper from cane. Put the can and add water until cover up. Cover the Pan and put timer 25/45 minutes high pressure. 25 more white dulce, 45 more dark dulce. Turn off the pan and left cool down before open. If you want less sweet you can also add heavy wipe cream at your taste. We each Dulce de Leche with white cheese, alone or in the middle of Birthday cake.

[@johnNJ4024]

These look great and the Dulce de Leche filling is easy peasy to make. I'm starting a fresh, brand new sourdough starter from scratch and this looks like an easy first recipe to try! My girlfriend loves Hawaiian style bread. Would it be possible for you to make a video demonstrating how to make Hawaiian style bread? Thank you so much Charlie! Love your videos!

[@ChainBaker]

Hawaiian bread looks interesting. I love pineapple 😁 I will add it to my projects list. Can't say when I will get to it though.

[@johnNJ4024]

@@ChainBaker No worries Charlie! Thank you for adding it to your list!!! You're Awesome!

[@RikkiMama]

I've made Milk bread buns from Kristina Cho's book, "Mooncakes & Milk Bread". Several people who have tried the buns said that the bread reminded them of King's Hawai'ian bread. Cho's milk bread recipe is similar to Charlie's milk bread, but also includes an egg. If you do a search for "Kristina Cho milk bread", you should be able to find sites that have her recipe. She shared her recipe as part of her book promotion. That might be a good option until Charlie has a chance to develop his own recipe.

[@johnNJ4024]

@@RikkiMama Thank you for the suggestion!

[@enamaKATE]

Hi Charlie, thanks for the recipe as always. This sounds like a one day endeavor but I don't want to eat doughnuts at night :) How would you suggest to do it if I want to make the dough one day and fry them the next day?

[@ChainBaker]

Make these instead kzbin.info/www/bejne/rZ-bY3-got6Kd5Y if you want you can refrigerate the dough after mixing and use it the next day ✌️

[@CorrectorAnna]

It can also be replaced by guava jelly (Goiabada), in Brazilian "Sonho". But I do prefer it with Dulce de Leche (Doce de Leite) myself.

[@Jeepy2-LoveToBake]

Okay, after the brief consult with Charlie, I went ahead and made his Sourdough Donuts with donut "holes" in the following varieties: sugar, coated with vanilla glaze and dipped chocolate glaze with sprinkles (just no filling). Photos have been posted on "Charlie's Baking Buddies". DONUTS FOR DINNER!!! 🍩🍩🍩🍩

[@oglingling]

Im going to try to make it vegan with a vanilla vegan custard !

[@alinapala]

Oh yes, in my country (Argentina) dulce de leche is the traditional filling for "bolas de fraile" (that's how we call ball-shaped duoghnuts). You can buy them in any bakery over here. And I love them! Best thing: we can buy dulce de leche in any groceries shop or supermarket 🙂

[@JustinDybedahl]

I love your videos and plan on making these donuts with your lemon filling from the yeasted donut video. The one thing I have to say though that makes me chuckle a bit is I've noticed in a lot of your video you almost have a catchphrase, "fold the edge, going around in a circle, until you reach the part where you started." I've noticed it in a ton of your videos. Thanks again for what you do!

[@ChainBaker]

It's the longest catchphrase ever 😂 Cheers! ✌️

[@JustinDybedahl]

@@ChainBaker donuts turned out amazing just like everything you post. Learned a lot from your principles of baking playlist too.

[@etherealpetal]

there's a brazilian pastry called "sonho"! it's very similar to this recipe, and it's usually filled with either patisserie cream or doce de leite (dulce de leche, toffee sauce, pick your poison). it can also be topped off with coconut flakes, but it's usually just powdered sugar

[@mateusfccp]

Sonho filled with patisserie cream/custard is by far my favorite, but the one with doce de leite is also awesome.

[@mateusfccp]

I am currently living in Argentina and here everything is made with dulce de leche hahaha

[@AnthonyLeighDunstan]

@@mateusfccp This is also what my Argentinian friends say. I almost ate myself into a sugar-induced coma when they introduced it to me! 😂

[@eonnemisis]

In Australia you can buy the tins pre boiled - nestle top n treat -

[@Jeepy2-LoveToBake]

Holy FREAKIN DONUTS!!! I'm starting the sourdough poolish right now! Everyone, don't forget to share your bakes with family and friends AND share photos on your social media channels (mention ChainBaker's YT channel, of course). "Charlie's Baking Buddies" is a great place to share photos, comment and discuss baking topics with other ChainBaker subscribers - click "READ MORE" in the description section to find the link. 95K Subscribers - YAY!!! Go "Team ChainBaker"!!!! 📣📣📣

[@ChainBaker]

I'm looking forward to seeing them ;) Thank you for the awesome support, Lan! 😍

[@philip6502]

Yep... ALWAYS share with friends! (I'm sorry, I can't help it!) 😁

[@Jeepy2-LoveToBake]

@@philip6502 🤩

[@philip6502]

And PS... When you say, "I'm starting the poolish now", I picture you typing the comment with one hand and pulling out supplies for the bake with the other.👨‍🍳

[@Jeepy2-LoveToBake]

@@philip6502If I were watching the video while in the kitchen, that is EXACTLY what I would have done. 😆

[@AJAA2916]

Question, Charlie. After you divide and shape the donuts, why did you let them ferment for another 20 minutes just to shape them again? Isn't it a bit redundant? After dividing and shaping, I let them to proof until fully proofed then fry

[@ChainBaker]

Pre-shaping ensures that they are all nice and uniform in the end.

[@mofeezii4414]

Maaaaaaaaaaan now i gotta workout more🥲

[@ChainBaker]

😄

[@LesserDragonYT]

how do you know how much starter to use for your recipe? i havent made my starter yet but im trying to get all the info i can

[@ChainBaker]

I usually pre-ferment around 20% of the total flour. You can find more info in the Sourdough Bread playlist.

[@gabrho]

decadent!

[@marianopereyra1372]

Vamoooo dulce de leche carajooo!!!! Amargo y retruco

[@BigboiiTone]

I apologise for commenting twice but I have a question. Would you consider doing steamed raisin bread for a video? I've seen it also called "Boston Brown Bread" You can bake it in a non-BPA lined tin can!

[@ChainBaker]

Boston brown bread has been on my list for ages. I can't say when I will get to it though 😅

[@BigboiiTone]

@@ChainBaker you must have such a list. It's a delightful, i daresay, playful lil loaf. Rotund, dark and slightly sticky, steamed brown bread is a great treat simply with butter, or as part of a fig based charcuterie board!

[@bigredlittlewhitedog]

If you wanted these for breakfast, would you advise making them completely the night.before? or would you wait and fill them in the morning?

[@ChainBaker]

I would refrigerate them after final shaping and then fry them right from the fridge on the next day.

[@bigredlittlewhitedog]

@@ChainBaker ooh. i will do that next time!

[@ionlegarda]

Pro tip: if you like salted caramel, add 1/2 Tbsp of Miso to a can of Dulce de Leche. It will add an amazing umami saltiness that always goes fantastic with sweet.

[@ChainBaker]

Oh yes a bit of saltiness would be perfect here! 😍

[@katieberberich826]

I planned on making these today but I think I may run out of time. Could I put them in the fridge after shaping them and bake tomorrow? Or would it be best to put in the fridge after bulk fermentation and before shaping? Thanks in advance! 😊

[@ChainBaker]

I'd say best to refrigerate them after final shaping. Then you could fry them right from the fridge. They may take a bit longer because they are cold. Perhaps take them out an hour before frying just in case. But I think it should work either way :)

[@katieberberich826]

@@ChainBaker thank you so, so much. I will give it a try. 🙂

[@katieberberich826]

So, I ended up refrigerating the poolish after the 4 hours fermentation. Today I made the dough up and finally baked them. It worked perfectly. They were delicious. I didn’t fill them but next time I will. I already ate 4! 😁

[@DonnyJ101]

Could do the final rise in the fridge over night? then fry next day or morning?

[@ChainBaker]

Definitely. Let them sit at room temperature for 30 minutes and then refrigerate them. You can fry them right from the fridge. But they may be a bit lighter if you let them warm up a bit.

[@DonnyJ101]

@@ChainBaker Thank you

[@khurram88]

In the USA, Dulce De Leche is readily available in Walmart, Target and other popular grocery stores. No need to boil cans which have plastic lining inside them.

[@ChainBaker]

Yeah if you can buy then definitely it's the way to go. I could not find any. It was even difficult to find the condensed milk!

[@rizikiedward7686]

Can I used sponge prefement on making donut dough

[@ChainBaker]

Yes! :)

[@NassimaNassimaNassima]

What can I replace the starter with? If I can replace it ...thank you

[@ChainBaker]

Make these instead - kzbin.info/www/bejne/aoqpf52ggd91pdE :)

[@georgevillasboas1633]

⚠️🚨⚠️The hot tin has boiling content inside. That builds up internal pressure. DON’T TRY TO OPEN THE TIN until it has TOTALLY chilled off, otherwise you risk getting a jet of burning liquid on your face. I don’t think this was stressed enough in the video. Just be safe and enjoy this recipe. It looks delicious.

[@ChainBaker]

I have warned people in the written recipe and in the video description. Thanks :)

[@maiadamoaz8779]

I dont have bread flour, should i mix 2 spoon of whole wheat flour with all purpose???

[@ChainBaker]

That could work. Or simply reduce the amount of water in the main dough to 30g.

[@ChefRex]

Heres a question could I use a whole wheat starter? I have a whole wheat starter at full maturity.....

[@ChainBaker]

Definitely! :)

[@Jeepy2-LoveToBake]

Had to make this one more time, this time as DIY Sourdough Donut kits!! Complete with four “lightly fried” donuts, pre-filled piping bags with two versions of dulce de Leche filling and a small bag of cinnamon sugar. Take home, reheat in air fryer or lightly deep fry, roll in cinnamon sugar, let cool and then fill with your choice of filling!! Thanks again for this recipe - it is simple to make, fun to eat - what's not to love about this? Photo of the DIY kit has been posted.

[@ChainBaker]

You could do it, but what would it achieve? I can't think of any benefits to that method.

[@Jeepy2-LoveToBake]

@@ChainBaker I made them for my family to pick up - they really enjoy the donuts "hot and fresh", this way they can reheat them and then have the option to roll in sugar and/or fill with caramel. I do agree that the donuts are best when freshly fried, cooled and filled as per your video. 😋

[@ChainBaker]

Oh snap I think the wrong comment ended up here! 😱 This was meant for someone asking me about using a starter together with a yeast poolish 😅

[@ChainBaker]

Your method is great and I love it btw 🤩

[@Jeepy2-LoveToBake]

@@ChainBaker 😋Thank you! I almost thought I "offended" you - whew!

[@Jeepy2-LoveToBake]

Charlie, can I flatten the dough ball, cut out the center so they have the hole in the middle - will they rise and fry up the same? 🍩🍩

[@ChainBaker]

That should work. Or you could roll the dough and cut the donuts and the holes that way. But then you would have trimmings to deal with though. I guess that is why you are asking ;D

[@Jeepy2-LoveToBake]

@@ChainBaker Cool - I will try to shape the scraps into something - just made the dough this morning - going through first 2-hr bulk fermentation. I am going to try making a glaze to pour over the freshly fried donuts... mmmmm DONUTS!!!

[@ChainBaker]

Nice! I've never made glazed donuts. Looking forward to seeing them. Good luck! 🤞

[@Jeepy2-LoveToBake]

@@ChainBaker Thanks - yes, I'm excited to try - have a wonderful weekend 🤩

[@vaazig]

That looks awesome and brings back childhood memories. For an even more complex flavour one can make Mexican "cajeta" with goat milk, baking soda, a tiny bit of vanilla and a lot of stirring. Takes about 40 minutes in an open pot, so no risk of a tin popping. Goat milk doesn't burn like cow's milk, so it's much easier to use. Uses: pancakes, heated on ice cream sundae, in milkshakes with pieces of banana etc.

[@vaazig]

Oh, and Chilean style Swiss roll. They call it brazo de reina, "Queen's arm". Very, very endulgent.

[@saxydude1533]

This restaurant I love where I live serves a sweet cornbread desert with cajeta and ice cream and it is seriously unreal 😩😩

[@vaazig]

@@saxydude1533 OMG, is there a name for that thing? I have cajeta in the fridge and corn flour in the cupboard!

[@vaazig]

Is it pastel/pan de elote? I've never had it, but it looks tasty.

[@saxydude1533]

@@vaazig honestly I don’t know if there’s a name but if you make pan de elote and top it with hot cajeta it should be pretty damn delicious

[@GlazeonthewickeR]

Duuuuude.

[@maiadamoaz8779]

I am doing the recipe right now , I did pre fermentation but not ready yet , my starter is strong but it's made from whole wheat and I make the pre fermentation AP flour, so it will work or no?

[@ChainBaker]

It should work just fine. You could have even made preferment with whole wheat for a unique taste and texture.

[@maiadamoaz8779]

I will try it next time to not waste my ingredients, I am so hopeful for good result inshallah 😄

[@ChainBaker]

@maiadamoaz8779 if for any reason the dough is being sluggish, just place it in a warm area so that it can rise well. Good luck 😉

[@maiadamoaz8779]

@@ChainBaker thank u , will it u know the results 😄👍

[@UnleadedOrphan]

Love the video. Looks like your website is down! :(

[@ChainBaker]

Should be back up now ✌️

[@camelbro]

Would you be able to bake these instead of frying them? And if so, would you need to change anything about the recipe to have them bake well?

[@ChainBaker]

20 - 25 minutes at 160C fan on. They will be totally different and not as soft.

[@camelbro]

@@ChainBaker thank you! I've been trying to find a good baked donut recipe but I fear they will always wind up being too different.

[@LibertarianCoconut]

I followed the recipe but my dough was really sticky, making it hard to handle, and it did not rise much if at all. Not sure what I did wrong. Any recommendations for my next try?

[@ChainBaker]

Did you use bread flour? Was your preferment not over fermented? A weaker flour would make this more sticky and messy. A over fermented preferment will also make it sticky and it may make it rise more slowly.

[@pastabastard6696]

Do these work in the oven as well? I'm usually avoiding deep-fried foods.

[@ChainBaker]

They should do. I have not tried baking donut though.

[@vaazig]

@@ChainBaker I wonder if they can get steamed, like a sweet char sui bun

[@kevinu.k.7042]

@@vaazig Brilliant - Thanks for that tip.

[@vaazig]

@@kevinu.k.7042 Not so much a tip as I've never tried it myself. It works for char sui and bao though. 😅

[@kevinu.k.7042]

@@vaazig No, I think its a great idea. I avoid deep fried food... I never thought of steaming. Cheers! 😁

[@AnthonyLeighDunstan]

Hey mate, it's been a looooong time! I've had to curb my baking enthusiasm of late. So nice to take a break from expat admin and language classes and look back on some of your vids! Been going from bad to worse when it's come ovens but the end is in sight. And although your two doughnut recipes deepfry, I'm actually looking for baked goods that are made especially for low temp ovens (max 180-190ºC). Your spelt rolls for instance are perfect at a baking temp of 160ºC. Do you have an oven-baked doughnut recipe? Other vids I've seen annoy me a bit, falling into myth traps and inefficient techniques. Let me know - I'm keen to try a proper well-informed quality tested recipe for this. And since we're all bakers here, I'm sure an oven version of your killer doughnut mix would go down real well!

[@ChainBaker]

Hey Anthony! ✌️ Most breads can be baked at 180 - 190. They may take slightly longer, but that's not a huge issue. I'd say you could easily bake my donuts at 160C with the fan on. Perhaps brush them with some oil to replicate the frying process a little bit. I will definitely make a baked donut recipe someday. Cheers 😎

[@AnthonyLeighDunstan]

@@ChainBaker awesome! Both mixes would work? [Edit] 😳🙄🤪. I don’t know what I was thinking. Of course! Okay thanks, I’ll soldier on. Any tips using 1956 gas oven with no distinctive temperature settings?! Ha ha Ha

[@manuraj4749]

How do we convert this recipe to the non sourdough variant?

[@ChainBaker]

Here is one kzbin.info/www/bejne/aoqpf52ggd91pdE

[@manuraj4749]

Thanks for thr reply Charlie❣️

[@michaljanocha3350]

Hey maybe somebody out here could help me. So like 2 Weeks ago I've started feeding my first sourdough starter from scratch. So just water and flour. At day 4 i could see some progress and at day 5 or 6 it was nice and active. Just like in your instructional videos. But then i failed at maintaining it nice and active. I have never changed the flour or the water when feeding and kept an 1:10:10 ratio when feeding once active. After those initial 7 days it's always just very runny and not bubbly at all. So my first thought was it is over fermented So I checked on it earlier and tried to slow down fermentation. I tried different temperatures, feeding schedules and feeding amounts but it never got bubbly again and doubled or tripled in size anymore like it did on day 6. Any ideas?

[@ChainBaker]

Try and make it at 1:1:1 while you are at home. It should rise in a few hours. If it's nice and active, then switch back to 1:10:10.

[@michaljanocha3350]

@@ChainBaker Thanks I'm going to try it.

[@yafayak6785]

Is the total starter needed 70grams or what ever doubled after you fed it equal parts flour and water ?

[@ChainBaker]

You need 70g starter mixed with 70g water and 70g flour for a total of 210g of leaven.

[@yafayak6785]

Thank you so much for replying! Making these today can’t wait to see how they turn out! Fed my starter this morning

[@ChainBaker]

Good luck! 😎

[@idan111]

How well does this recipe work with say, poolish?

[@ChainBaker]

It would work just as well. But quicker :)

[@matrix5559]

I would love to make them, but i'am to lezy to make sourdough starter 😞

[@ChainBaker]

Make these instead - kzbin.info/www/bejne/aoqpf52ggd91pdE ;)

[@Jeepy2-LoveToBake]

Okay, who else has made four batches of these donuts?? I must stop - granted, I have been sharing with family and neighbors. And I couldn't help myself - I made a Banoffee Sourdough Donut. Photo has been posted. 🍌🍌🍩🍩

[@ChainBaker]

You're on the donut train haha ;D Awesome!

[@michaelempedrado8233]

i have a faster way of making dulce de leche... using a pressure cooker. Make sure to cover the cans with excess water that is at least 1 inch from the top of the cans. Cook for 30mins... start the time as soon as the pressure valve starts "hissing" . After 30mins, turn off the heat but DO NOT release the steam. Let it "de-pressurize" naturally as the cooker cools, usually takes about at least an hour. Remove the cans from the water and set aside to cool at room temperature. Enjoy!!

[@Glacier_Nester]

Does this need a proper pressure cooker or will the instant pot have enough pressure to get it to work?

[@michaelempedrado8233]

@@Glacier_Nester im using the standard/proper, old-school pressure cooker. Typically these types reach a pressure of 1atm or 15psi. Im not familiar with the "pressure cooking" specs of the InstaPot. Maybe you can read about it in its user manual.

[@sashineb.2114]

I use my stovetop pressure cooker for this, too. Some recipes say it takes only 15 minutes, and that works for me. I used a tin this week in a cheesecake filling. I put my can of the condensed milk on a rack in the pressure cooker.

[@michaelempedrado8233]

@@sashineb.2114 at 30mins, the dulce de leche i make has the same consistency like the one in the video. How about yours? or maybe your cooker reaches a higher pressure. I have read that stovetop pressure cookers could reach as high as 2atm or 30psi.

[@sashineb.2114]

@@michaelempedrado8233 Mine was not quite as thick as shown in the video, but very close. The colour was about the same. It was not difficult to spread or remove from the tin. I was using it in a cheesecake recipe so I was glad it wasn't too thick. It all mixed beautifully in my KitchenAid mixer. I don't think my pressure cooker is more than 15 psi. I've had it for years and I use it often. BTW, if you ever make a steamed pudding (such as an English "Christmas" pudding), it takes only one hour to steam in the pressure cooker, compared to six hours in a regular pot. Perfect results.

[@racif]

You know you have a delicious KZbin donut recipe when all the ads are of diet scams.

[@ChainBaker]

😆

[@darekpiwko2053]

Hi. How are u? I have a question? Do you work at a bakery? I'm looking for a job in a bakery or a free practice?

[@ChainBaker]

I'm a chef. I have never worked in a bakery unfortunately :)

[@darekpiwko2053]

@@ChainBaker Just like me. I'm chef but I need more practice in baking. 👊

[@raidcrhonos]

gasm 🤤

[@philip6502]

Dude... wipe your mouth. 😎

[@alexandersalamon7242]

Add table 1 or 2 spoon of 95% alcohol to prevent them absorbing oil. If you make more you need to add more alcohol

[@federicasgorbissa5092]

You call those doughnuts, but here in in mitteleurope we call them krapfens :)

[@federicasgorbissa5092]

They are so delicious, I've just eaten one

[@ChainBaker]

😊

[@loay5639]

Hi i made a sourdough starter yesterday and today the starter is puffed and wiggly what is happening with my starter?

[@ChainBaker]

That is a good thing. It's nice and active.

[@loay5639]

@@ChainBaker i think you misunderstood me this the first time i make a starter it puffed massively in the first day then i fed it again and in the second day it collapsed and separated to a liquid on top of the starter

[@ChainBaker]

Then change the ratio. It is probably over fermenting.

[@loay5639]

@@ChainBaker doesn't a starter should take about 7-10 days to make why i'm seeing activity in the first day?

[@ChainBaker]

There are two options. You could be very lucky or your starter was contaminated with some commercial yeast. Keep feeding it and see how it reacts :)

[@munjee2]

Videos like this (easier to make) are really hard to watch when on a diet

[@ChainBaker]

One for the cheat day 😄

[@munjee2]

@@ChainBaker that's the thing, mine was yesterday...

[@munjee2]

@@ChainBaker the time has come ...

[@raidcrhonos]

It means "sweet of milk", and yeah it doesn't make sense but it's how it's called for some reason haha

[@nicorobertson8488]

OMG, No.....this cant be leagal!

[@ChowderTheCat]

Tried this recipe and the sour taste was almost overpowering. Yours was probably less so because of the caramel, or you just like that way

[@ChainBaker]

Yeah I guess the caramel balances out the flavour 😊

[@dianem7677]

...I love your baking videos, but this is a big "no, no" for me....Making bread is important but wasting so much time just for donuts(??)....wasting time and energy for "3 hours of warming up cans of milk", then running cold water to cool it off....All that take hours and hours of work and wasting time, water, power....Just for that over sweet donuts....

[@ChainBaker]

It's not wasted if you're enjoying the process. But of course we all have different opinions :) the filling can be bought in a shop to save time and energy 👍