BEST DOUGHNUT RECIPE | Vanilla custard cream filled doughnuts | How to make donut | Food with Chetna

[@kajalhinduja6972]

500g flour 10g salt 10g yeast( fay ) 60g sugar 4 eggs 125ml wate 125g butter

[@lilprynce1778]

Thanks made my life easier

[@vaninaicker7213]

Lovely and tasty

[@Afifa-xh1mk]

I tried it and it's turnd out amazing best best but i used milk instead of water and i used 14 gm yeast and please give flour couple of hour rest and after shaping give it donuts 3 or 4 hour rest then fry on 150°c tempreture and it's turned out delicious melt in mouth superb ❤️ ❤️👍🏻

[@LemireCassie]

Hello, what kind of flour? Was the milk room temperature? Thank you

[@zhellahuurin4475]

@@LemireCassie p 😂

[@MsMichaela999]

14g of dry yeast??? 10g is too much, never mind more. They might taste okay fresh, but would taste like eating plain yeast the next day and after.

[@MsMichaela999]

@@LemireCassie bread flour, and yes, when you bake, the milk should be room temperature or slightly warm or the cold milk will impact the yeast and the overall quality of the dough. Yeast is a bacteria and needs warmth to work its magic. Otherwise it'll simply die.

[@emma1381]

@@MsMichaela999 yeast isn't a bacteria, it's a fungus. And it won't die in cold temperatures, it just works more slowly. (it will stop working at all under about 4 degrees celcius)

[@nesianhoney94]

Crafting these is one of my food wishes! My mother's cousins were amazing bakers and cooks and I always enjoyed their food goods, but was too shy to ask them to mentor me; so, thank you for your willingness to share your methods and techniques.

[@annesilvius2771]

I've made these several times, and they always turn out fabulous. A tip to share - instead of putting the shaped donuts on a floured pan, i sprinkle flour on a dish towel - sprinkle lightly - and put them on top of the towel. they don't stick at all, are very easy to pick up and don't hold much flour on their bottoms.

[@FoodwithChetna]

Thanks Anne

[@Ahmeddodo12319]

Whats gram of butter yoy add?

[@andreinafemayor7492]

OMG 8 month pregnant and my mouth is just melting 😋😋😋😋😋🥰🥰🥰🥰 Thanks so much for a gorgeous recipe I will definitely try it

[@FoodwithChetna]

Hope you enjoy

[@reginaholten9837]

Basically you have blown my mind! I nearly believe I should attempt these beauties!!! THANK YOU SO MUCH FOR SHARING! They remind me so much of the Polish donuts, I think pronounced Punch Keys!? They are filled with rosewater and jam sometimes cream too I think and served/sold around Easter time. Thanks again, your videos are inspiring and fun.

[@lingblob1]

OMG I tasted the polish donuts and they are amazing,these remind me of them too and like yourself I believe I should definitely attempt these

[@gloriajagus4242]

I m POLISH I EVER GPOT REALLY GOOD PUNCHI TILLL ABOUT YEAR AGO

[@LaCheshireChat]

I used to make 100 dozen doughnuts as a night baker, your proof-line is perfect. 👌💜

[@simransekhri370]

Hey there! I am learning how to make doughnuts, so at a beginner stage. They are always fluffy and delicious, but the white line around them is mostly not there. It's very rare that I get that beautiful line around them. In your opinion what do you think can be done to get that?

[@MJkatzTheWriter]

​ @Simran Sekhri In my opinion...which you did not ask for, I know...if your donuts are still coming out light, fluffy, and fully cooked then I wouldn't worry about it. :) Watch where the oil comes up to the side of the donut. If the oil is deep and the donut a bit heavier than Chetna's, your donut might be sitting deeper in the oil, keeping a white line from forming. You might want to add a little bit more yeast to the mix...like a quarter to a half teaspoon more...to help it rise a bit higher. But before doing that, just see if letting your donuts rise a little longer...30 to 40 minutes more... before putting them in the oil helps them puff up a bit more. (The higher the donuts sit above the oil, the more white "waistline" they'll have.) Just a guess on my part but that's where I'd start if it was me. :) :) Good luck! :)

[@simransekhri370]

@@MJkatzTheWriter hey! Thank you for sharing this! Making these tomorrow and will try this out!

[@LaCheshireChat]

@@simransekhri370 Sorry, I didn't see your question before now! Absolutely do as Muriel suggested, a higher hydration level in the dough and higher humidity while final proofing is what causes that white "proof line". First, I would suggest placing your doughnuts in a warm, ~40°C oven on a upper shelf sitting over a large bowl of boiling water sitting on the base of the oven. Proof until nearly doubled, they'll continue to rise more during the first bit in the oven. Obviously you don't want to over-proof, as they'll be flat. Good luck and keep us posted regarding your results! 🍀

[@simransekhri370]

@@LaCheshireChat I will try that out! I am from New Delhi, India. And it's extremely hot and humid here, so its almost like a steamy sauna in the kitchen here 😂. I also wanted to know what you think of letting the Dough proof overnight in the fridge for a slow rise, which also spaces out the work and makes planning easier for the next day! I have successfully proofed for the first rise overnight in the fridge for Bombolonis, but was wondering if that may affect the white proof line somehow? 🤔

[@avneetchawla6923]

Please do a eggless version of this .. i have looked all over the net but no one was as matriculate and perfectionist like yourself. I feel yours is the only recipe i can rely upon.

[@khoyrulislam]

Just don't add eggs. You're welcome.

[@chalseywilder937]

@@khoyrulislam it won't turn out right unless he or she has a good replacement

[@akelahbruce4626]

Milk instead of water for richness

[@bradystoffer1078]

@@khoyrulislam That's not quit how it works unfortunately lol

[@agyadturk6116]

500 طحين - يعني 3 اكواب ونص م ص ملح م ك خميره فوريه 60ج سكر - نص كوب وشوي 4 بيضات بالعجانه مع 125 م ماء - يعني ثلثين كوب 125 ج زبده بحراره الغرفه واعجنهن بالتدريج . واخمرها بزبديه مدهونه زبده 2 ساعتين

[@BumbleBeena5]

I’ve just baked these and they were incredible. Such a great video with helpful guidance. I didn’t think I had it in me!

[@anubusx]

My new diet!!!

[@ronaldcuieii8639]

Hi Chetna!! Well after a few cancellations I'm finally home with family and will attempt at the cheese cake and now the absolutely delicious looking doughnuts, wish me luck!

[@malcolmlewis5860]

I am planning on doing these with my autistic son who loves doughnuts and I think he might learn some good cooking skills of we make this as a family for friends.

[@kerriwarbanski552]

These look dangerously easy to make! Might try a few with some instant espresso powder blended with the custard cream!

[@lissyperez4299]

Truly!

[@kristypatel8707]

Made these yesterday. They came out amazing (I did half milk and water). Will be making them again soon!

[@SH-zv2bk]

These look amazing!🤤 I love that you mixed creme pat with whipped cream to make for a lighter filling. Definitely gonna try this😊💖

[@merika206]

Yeah, that’s called Diplomat cream.

[@NK-yt8uo]

Your daughter is so lucky 😊❤️

[@FoodwithChetna]

You are so kind

[@crunchycountrycatholic]

I come back to this recipe for every birthday/holiday celebration that I want to make special. They are incredible and you can make any wonderful filling to go in them. Jam and whipped cream goes beautifully

[@rahulvinalnarayan9743]

I would mix some cinnamon powder with that caster sugar..heaven!!

[@pablue321]

Yes I did that and made dark choc custard for the filling! Churro flavoured donuts!!

[@valencianair311]

@muffler19ify my castor sugar melted about an hour after I coated it... any idea why or how can I stop it from melting ???

[@NeroBorgata26]

This was fantastic, and yes I prefer jam over traditional jelly , even if I make a peanut butter sandwich I use jam over traditional grape jelly... it makes a huge difference

[@monsecookies-u7x]

I prefer jam over jelly too! My favorite is raspberry preserves and afterwards its apricot, peach and chokecherry!

[@NeroBorgata26]

@@monsecookies-u7x jam with peanut butter is just more superior and you can still have grape jam too...

[@monsecookies-u7x]

@@NeroBorgata26 well I am agreeing with you. I don’t like grape or strawberry tho.

[@nadzee]

500gr bread flour 10gr salt 10gr dried yeast 60gr castor sugar mix 4 large eggs mix then slowly add 125ml of water mix for 8mins add 125gr butter slowly while mixing for 5mins

[@flavarz]

My boyfriend helped me make these Chetna. We stuffed some things up hahha but got there in the end. Next time will be even better! thanks for being so thorough with your recipe. Delicious is an understatement😍😘

[@annasiddle6119]

Chetna, I love your recipes and the way you present them. Lovely and unpretentious. You really inspire my everyday family cooking, which is great for my children too. Thank you!

[@BradPow]

Donuts are a huge part of Canadian culture i find. Here i think the Canadian Maple is the go to donut for many.

[@nessagerritsen1689]

Chetna made these today and they are delicious. I plan on adding lemon zest next time just to change it up a bit 😋

[@FoodwithChetna]

yeah

[@abakerscravings]

These look so divine especially with the custard cream oozing out 😋😋😋

[@dinky..]

We've not long made these and they are incredible! I'll definitely buy your book. Great recipe!! Thank you xxx

[@FoodwithChetna]

Woohoo

[@pamelaremme38]

Would be nice to let us know in cups and tsps and tablespoons vs ML and grams. Have no clue. Foreign to me. Sorry. But they look fabulous!

[@NinaAnthonijsz]

My god... I am drooling!!! Question: In case we don't eat all of them in one day, can these be frozen? Without filling perhaps?

[@firuzimistry8984]

Hi, I loved watching your video, but I would really have loved a written recipe that would have been really helpful. Thankyou Chetna I loved your recipe though

[@FoodwithChetna]

Yes the written recipe is in my book 'The cardamom Trail'

[@febamenachery123]

Ma'am can u pls tell me 1) d shelf life of stuffed donuts? And also 2)how to keep it in bakery ? ( Hot chamber or cold chamber) 3) wat can be replaced instead of egg as here in india lot of vegetarian ppls Last question is r u using fresh cream to mix custard? Looking forward for your valuable reply ☺️

[@valencianair311]

Have you figured out how to keep the doughnuts? Hot or cold chamber???

[@EvaToad]

This was lovely. I may try to remember this for Chanukah later this year (a time we traditionally eat fried treats, including filled doughnuts!). Would love to see some more complex or advanced bakes (like this one). I’m thinking of things like Battenburg cake, éclairs, entremets... I’d especially love to see you revisit one or two of your signature or showstopper BakeOff bakes!

[@hilaria7265]

Thank you for sharing. I would like to know if this cream won't melt out of the fridge?

[@Shokupan982]

So beautifully golden! I can only imagine how divine they are with homemade custard!

[@heenabattiwala848]

G

[@ljc3484]

I love you Chetna, ever since “ the show “.

[@ginamalkeschmiedeberg]

Thank you!! Heavenly! If you fill them with raspberry jam, they are the perfect Berliner Pfannkuchen.

[@nycnyc212212]

Hi Chetna! Love your channel. Could you do a video on your "all time" fav cookbooks? I know you have "Cook the Book" series but more like focusing on the book recommendations instead of cooking a recipe.

[@Apocalypz]

I realise I can do add alternative flavours to the custard filling, but wonder if I could also add ground spices to the fried doughnut itself? Would the doughnut spices burn? Would they add flavour? Would they simply be chunky *bleh*? Would they be inconsequential? Never tried, so looking for honest opinions, you wonderful KZbin chefs!

[@EvaToad]

You definitely can add spices to the dough, and it would be great! Some ground spice in the dough shouldn’t burn (unless you add A LOT, which I don’t recommend). Choose something that would complement your intended filling(s)-cinnamon and chile with a chocolate filling would be tasty, for example.

[@salabeebop]

You have a gift for making this seem easy and achievable. Thank you

[@FoodwithChetna]

You are very welcome

[@raeesahm9117]

Hi! These look amazing. I’m in the process in making them and just realised that the custard looks less in this video than in your other video. So how much of the custard would I use?

[@guesswho2390]

Hey curious how yours turned out? Any tips? I’m going to try them this weekend and I had the same thought about the custard.

[@raeesahm9117]

@@guesswho2390 they turned out delicious. Everyone loved them :) Ironically I did have quite a bit of custard left over but that got eaten so it’s fine. I would chill the custard a bit more next time so it holds better

[@mikeypetrozziello4704]

@chetna how do you store them? Can you make them the day before serving ?

[@judefrazier4727]

I loved watching you on The Great British Baking Company. Congratulations 🙋🏻‍♀️from Cape Cod USA. These look great. Yum. Keep up the great baking🥰

[@lissyperez4299]

I thought so! She looked so familiar!

[@James-yy8lu]

What mixer do you have? I might try to make these for my wife who loves doughnuts ❤

[@FoodwithChetna]

I use sage

[@colletteseders2874]

I plan to try these, but would like to know your cardamom cream recipe. Do you have a video with that?

[@emilymccarty8213]

I plan on making these for Easter because we are doing brunch. I made a test batch, and mine came out under done. I think it's because of the size that I made them. How many grams/ounces do you recommend for each ball?

[@michaelormanli5778]

It would be nice for you to post the recipe in your description on how to make the donuts

[@lindadwyer1492]

“Makes 20 500g (1lb 2oz) strong white bread flour, plus extra for dusting 7g (⅕oz) sachet fact-action dried yeast 10g (⅓oz) salt 60g (2¼oz) caster sugar 4 large eggs about 150ml (¼ pint) water 125g (4½oz) unsalted butter, softened vegetable oil, for greasing and deep-frying” Excerpt From: Chetna Makan. “The Cardamom Trail.” Apple Books.

[@EatMeatStayHealthy]

@@lindadwyer1492 wish I would have seen this yesterday at the grocery store instead of having to skip through the video. Thank you!

[@HolgerDanske]

These were absolutely perfect. I tried them and they were superb. Thank you for this recipe. Its recipes like this that made me subscribe and keep watching. Thank you.

[@clarivel5413]

Did the dough rise like hers?

[@HolgerDanske]

@@clarivel5413 Not exactly, but they were still great.

[@clarivel5413]

@@HolgerDanske awesome, thanks for the information. I’m going to try a different technique to see if it’ll rise

[@jambearts988]

hi! I made these and they were a big hit, i just want to ask you if i can use this same recipie to make the donuts w holes?? I await your reply

[@khushi321]

These look amazing! I remember searching for a donut recipe after 1st lockdown and came across this I still couldn't brave making it but I really want to try. Can I ask is it possible to halve the recipe? Will it change the consistency and outcome? I don't know what what I'd do with 24 donuts all on my own (I'll ge as big as my house!) 12 is a more manageable portion for our family. Thanks

[@carrieweese3765]

I made these and they were delicious!!! Thanks for sharing!

[@karenking1930]

Do you have this recipe in U.S. measurements? They look sodelicious and would like to try making them.

[@FoodwithChetna]

I do hope you try them

[@maryjokoscielski8458]

@@FoodwithChetna Need U. S. Measurements. Translater needed. Thsnks.

[@rosannaoconnell8181]

YES!!! Finally a great doughnut recipe to try! Been looking for one for ages! Thank you Chetna! Can’t wait to give it a try 😊 Xxx

[@chenxie3185]

Amazing donut dough recipe! Made donuts today. So fluffy, light and so so so tasty! I didn’t follow the custard recipe tho, I had my own special one~

[@aracelyzacarias8262]

May i have your recipe plz

[@youngnorthafrican4379]

Where do I find the complete recipe? 😘

[@ivannadipietro4918]

Hi! I loved your recipe, these doughnuts still taste as good when they are at room temperature??

[@sedaesen5886]

We’ve tried your recipe’ from Turkey 🇹🇷 these were so delicious thank you ❤️

[@samialmeharbi3099]

Which type of flour u used? Also did u use instants yeast? Best thanks :)

[@sedaesen5886]

@@samialmeharbi3099 ı used wheat flour and yes, ı used instant yeast :)

[@samialmeharbi3099]

@@sedaesen5886 awesome time 😅 im now start working.. great i will do like u :) thanks alot ☺️

[@sedaesen5886]

@@samialmeharbi3099 bon apetite’ 😋 you’re welcome🙏🏼.

[@ladyinblack230]

Ben de yorumlarda deneyen birilerini arıyordum 😁 denemek istiyorum ama hamur kısmı bizim pişiler gibi olmuyor değil mi? Çünkü bir kaç tarif denedim ve pişi gibi oldu , güzel değildi 🥲

[@ChilliChef]

I'm glad you switched to vanilla custard. I may bypass the doughnuts & just make I big bowl of that 🤣. Nice video as usual 👍

[@lindaloftus8780]

Have to make some. Love donuts and not on my diet as I'm diabetic but going to make anyway. Thank you

[@FoodwithChetna]

Hope you will enjoy them

[@shaheemalewis138]

I'm so glad that I've stumbled upon your page!!! I will definitely be making this...Just a quick question should the water be lukewarm?... thanks in advance

[@FoodwithChetna]

Just slightly though it dosent matter much

[@shaheemalewis138]

@@FoodwithChetna thank you so much...have a great day

[@PHILDIPALMA]

Okay, you've done mine. When are you planning to cook yours?

[@punisherseries1167]

Thanks for explaining other ways to do steps

[@FoodwithChetna]

Happy to help

[@elleskitchen9858]

Hi Chetna where can I get your cookbook? And what kind of oil did you use for frying Thanks in advance

[@gidanmed]

Here in BR we have a similar recipe that we call 'Sonhos de Padaria' (Bakery's Dreams), or just 'Sonhos' (Dreams), and it is a very popular and delicious recipe! I will try your recipe here!

[@marianarodarte3429]

Thank you for the recipe, first try was not good, but second much better. Can I make this dough the night before?

[@FoodwithChetna]

I have not tried that

[@mariamurray7675]

These look so good! Your videos and recipes are fantastic. I recently made your chicken curry and it is a staple in our house already. So flavourful and easy. I have never made doughnuts but I love pastry cream and doughnuts so will have to try these now :).

[@andrewnorth4857]

Great video. I am encouraged by how much you seemed to be enjoying the tasting at the the end :D My dough is just proving now. Hope I get the same results as you!

[@pattfam5663]

No milk? Just water and four eggs. Interesting! They look better then Krispy Kreme. How long did you proof after making the individual donuts?

[@maryamtariq1334]

Plez tell you take bread flour or plain white flour?

[@hirunacoralage9415]

Loved seeing those well used Pyrex bowls, mine’s are the same!!

[@ksweezy2517]

Chetna, where did you get your amazing overalls? I love your outfit!

[@carlie8897]

They look like I think their called Lucy and Yak. Their very cool!

[@joebritland1988]

Hey, how would you go about storing these donuts, would you fridge them because they have cream inside? Or keep in an air right container?

[@FoodwithChetna]

Depends on where you live and how hot it is. You can keep it out for a day if winters but in summers they need to be eaten straight away. You can make the doughnuts before hand and then just fill them when ready to eat.

[@sunakshi0]

Suggest a good stand mixer please

[@priyadarshini7066]

Hi chetna... can I follow the same recipe without eggs..? Or wat could I substitute eggs with..? Will I be able to achieve the texture..?

[@kimuleeious]

I can't wait to try this! How am I just hearing about you?? I am now a subscriber. I feel like I've missed so much. LOL! Your daughter is beautiful! I would have taken the whole tray of doughnuts as well. :)

[@jemimamcdonald1991]

I did not catch such oil to use reminded a few times . Which oil please . Thankyou will be my first time doing them

[@jemimamcdonald1991]

Meant rewinded

[@FoodwithChetna]

If you are looking for the oil I fried in then I use sunflower oil for deep frying

[@sumithrashenoy982]

this is awesome. can we make this without eggs?

[@baggins4857]

If I use regular dry yeast, should I add more water to the batter after activating it?

[@Brancarussell]

They look delicious. I will definitely give it a try! Thanks for sharing your recipe xx

[@sofiaghauri61]

Chetna, if I want to simply just make a batch of 12 doughnuts, is it as easy as just halving the recipe?

[@BS-vk9ls]

Can i use donuts cutter and make them chocolate donuts??

[@FoodwithChetna]

yes

[@BS-vk9ls]

@@FoodwithChetna wow wow i made them and they were amazing mashallah thank you so much very soft

[@raenandlal5893]

QUESTION! Oil Temp is 160 Celcius. I am assuming it's celsius since everything else is metric.

[@ILOVEMFEO]

lovely video; homely and heart-warming. i can imagine the scents from the kitchen. cold and rainy today in brussels. these would be great with a hot coffee or tea and some reading heheh :)

[@quantum8945]

Your videos are so good and really well made, thanks Chetna

[@brunoalepalmeira1]

Mouth watering looking delicious 🤤 my favourite filling is caramel or strawberry or famous chocolate

[@tiffanywilliams7960]

💞💞💞😘 good morning God bless you I hope you have a great day the recipe for the homemade donuts are delicious I hope to be making it soon thank you

[@Esteramisu57]

Please put parchment paper under your baking sheets so the donuts won’t stick also you won’t need to add any flour to removed them

[@melissanelsonhandmade]

When you say bread flour is it just any bread flour? Or is it brioche bread flour?

[@lisbypenelope]

Wow! These look like the most fluffy doughnuts ever! Can’t wait to try this recipe!

[@brentloader9359]

Hi from new Zealand tried these today very nice and easy to make

[@FoodwithChetna]

Glad you like them!

[@guesswho2390]

Do they stay crispy if they’ve been in a box? And how many days can they be crispy/fresh?

[@valencianair311]

Have you tried keeping them in a box??? I know they last fresh for about 2 days and then on the 4th day they start going off... My problem is: the castor sugar melts after an hour when I coat is... any suggestions to this

[@simonalyneenderz3247]

How have I missed your channel? And Book? Cute kitchen!!

[@oliviaraines9482]

How much custard cream goes into whipped cream for your lovely donuts.

[@FoodwithChetna]

I have said in the video

[@susanleezer182]

OMG!!! You are an awesome chef. It looks absolutely delicious. I love custard. They look sooo good my mouth is watering

[@endysspace2628]

Wow I love this recipe...I noticed you didn’t add milk. Is there a reason?

[@FoodwithChetna]

Thats the recipe

[@rowwdycolt654]

Wow...your daughter has gotten so big and what gorgeous hair she has.

[@deejay1093]

Hi, may i know if this stays soft for a day or two or when put in the fridge? Thanks

[@trixiejustiniani5789]

What will happened if i use all purpose flour or cake flour? Thank you!

[@CookingwithA72]

Tried this and it was good tysmm

[@FoodwithChetna]

yeah

[@marlenebrethauer3991]

This looks wonderful, thank you, I have been looking for a good recipe.

[@FoodwithChetna]

My pleasure 😊

[@uzmarehman32]

I have tried to get the ring around the donuts, i think possibly I can leave it in the oil for 1.5 mins

[@ellagelai1435]

Is it better all purpose flour or bread flour?