Donuts | Basics with Babish

This week on Basics we're taking a look at donuts. We're whipping up a mess of jelly and cream filled donuts and also taking a look at the lesser-known sour cream donut.

Shopping List
+ For the yeast donuts:
1 cup whole milk
1 tsp granulated sugar (for the yeast)
1 packet active dry yeast
350g all purpose flour
75g white sugar
1 tsp table salt
3 large egg yolks
Additional flour for work surface
Vegetable oil
Additional sugar (optional for coating)

+ For cream filling:
3 large egg yolks
1 whole egg
85g white sugar
30g corn starch
Dab of vanilla paste
2 cups whole milk

+ For the chocolate glaze:
4 ounces chopped chocolate
1/4 cup whole milk
Dash of instant espresso powder
2 Tbsp corn syrup

+ For jelly filling:
Seedless jam of choice (I used raspberry)

+ For the sour cream donuts:
600g cake flour
1.5 Tbsp baking powder
2 tsp table salt
5 egg yolks
250g white sugar
2.5 Tbsp unsalted butter
380g sour cream
Additional flour for work surface
Vegetable oil for frying

+ For classic donut glaze:
400g powdered sugar
2 tsp light corn syup
1/4 cup boiling water

Special Equipment & Tools
Instant read thermometer
Biscuit cutter
Cast iron skillet or other vessel for frying
Paring knife
Piping bag to insert filling
Donut cutter

Music:
"Even or Odd", "90s Kid" Blue Wednesday

My first cookbook, Eat What You Watch, is available now in stores and online!

Theme song: "Stay Tuned" by Wuh Oh

[babishculinaryuniverse]

3:54 Gah sorry I said corn starch, I meant corn syrup!

[youtubefrog]

"A single shaggy mass" was my nickname in high school

[Reliquancy]

Oh that’s just like when you temper steel so you don’t get scrambled iron.

[bignoknow]

I don't imagine having the patience and energy to make these myself but GOOD GAWD would I love to eat them.

[FalloutPlays]

For the record, I think 'Stay Basic' is a great signoff. We have so many people out there saying that being basic is the worst thing ever, but not in Babish Land. Basics are important, and that's why we watch this guy. STAY BASIC, BABY

[fadsmfawopefaw]

I made these today with Babish's recipe and I have one note. I've noticed that the bulk ferment is what makes the "airy-ness" of the donut crumb, and the second proof after being cut is more about getting the final "height" of the donut.

That being said, my 1-hour bulk proofed donuts were pretty dense, but the 3-hour proofed batch was far more airy and fleshy on the inside without retaining oil in the top.

[ultra_axe]

In Norway, the holeless are called "Berliner bun", the ones with holes are the doughnuts

[Estacles]

“I’m Babish and those are the Basics” as a sign off

[deanc]

“Until you have a Single, Shaggy mass”
Babish my dude, I’ve been a single shaggy mass all my life.

[Jay-kwmo]

"give it a little taste just to make sure it's sweet enough just kidding its pure sugar" lmaoo

[mercury]

“Let’s get down to the gym- I mean, basics.”
Andrew’s next series: Biceps With Babish

[thatasianswagga]

3:54 is an error, adding corn syrup not corn starch

[TheJadedJames]

Babish has freed us from our donut oppressors

[ShowYourGenius]

I wonder what song he was listening to at 6:37 that made him sift to the beat😂

[JW-frog]

I work in a bakery and I got to say, these donuts look better than the ones we make. Our donut maker has been making donuts for 15 years, so that's an impressive feat

[Hanakooh]

"Let's get down to the gym- i mean, Basics."

LIFTING WITH BABISH

[lrr]

Pro tip: Dont watch this while you're hungry

[martro_]

Tiny metal whisk and freakishly small wooden spoon collab please

[bingleboy]

Just FYI the recipe on the website says a cup of milk in the ingredients but i'm pretty sure you don't use a whole cup of milk


This meant i totally ruined my first batch, though you should know so i can save others from my fate

[michaelgoldberg]

I want a documentary of the backstory of tiny whisk