Theses are an absolute MUST try! Homemade Glazed and Old Fashion Doughnuts

As a professional baker of 26+ years and have worked for the largest donut manufacturer in North America for the last 8 years. Must say you did fabulous! Next time use your scraps to make Apple Fritters or Fruit Fritters i.e cherry or blueberry. Use canned Apple pie filling or make your own, cinnamon. Use your bench scraper and chop all together, form a fritter add some flour. Let proof and yummy Fritters! Also, dipped donut should be cooled before icing, preventing the icing from melting. Glazed and sugar always hot like you did! Hope you find these tips useful! Your channel is awesome ❤

I love that part where Josh said "I'm just glad you're making doughnuts. Don't want to ruin a good thing" 😂 Way to go Becky! They were beautiful!

Watching while I bake/prep for Easter lunch. My 3yo walks by and asks what I'm watching. Before I can answer she heard your voice and said "Oh! I like that girl!" 😂 She was even more excited when I told her you were teaching me how to make donuts at home! I think it's safe to say that you have fans of literally all ages Becky! ❤

Becky — instead of tossing the extra dough, save it to test your fry oil temperature and then to test the set on your glaze. My baker-grandad used to call those testers all the way around and he said they tasted just the same 😊

Husband had asked me if my cooking girl(what we call you) ever made doughnuts. So guess i will be doing this now. Haha.

Thank you for explaining the difference between instant and active dry yeast - I never knew

You also took me back to my childhood. Mom made bread every week. Seven of us kids! She had a rectangular Dormeyer fryer and always reserved some of the bread dough for donuts. Also would put sugar or sugar and cinnamon in a paper lunch bag and then donut gently shaken inside. The hot oil fryer was a big help. Kept temps more consistent. She used it a lot. Fried veggies with batter coating. Mushrooms, cauliflower etc. bread making day in summer kept us kids close to home! lol. She also raised a huge garden. Dad was a railroader always gone. Raw milk and butter from neighbors. Not much money but we sure did eat well!

You are taking me back to my childhood when mom would make the glazed yeast donuts. She let her rise overnight. Once glazed and cooled each donut went into a plastic sandwich bag and the they were placed in a freezer bag and frozen. Dad took one in his lunch box everyday to work. Added to that was a sandwich made on one of her overnight buns and fruit. Wish mom and I could do still make them. Thanks for reminding me of this

Becky, I pulled out my Great Grandma Jones Best ever doughnut recipe. It is a cake flour also. The ingredients are so similar. I love this type of doughnut best. We were a family of 10, 4 boys and 4 girls . It took several batches to get our fill plus some for lunches. I should make some for my grandchildren and tell the story behind making them. 😊 Thank you for sharing and the memories😊❤

Becky you give me courage! The courage to try something new. And the courage push forward even if I might fail. I am 64. It feels good to be inspired. Thank you!

My grandfather loved to cook and bake and after my Dad retired he started making more and more treats as well as meals too. When it comes to doughnuts I remember one that was requested often for breakfast. It was a glazed with a cinnamon crumble on top. It was like having the best coffee cake topping and a doughnut all in one. Yummy!

I love a plain cake donut, but I’m not big on sugar but I do like an eclair or cream puff! Josh you are so respectful to your wife, makes my heart happy how much you two appreciate one another!❤

Becky, here’s a suggestion for something to make with the leftover raised donut dough. Chop up the donut dough using your bench scrapper—then add in a can of your favorite pie filling (traditional is apple) portion them out in 3 oz mounds and let raise to double then fry as you did the raised donuts until they are a deep brown. Glaze while hot. These fruit fritters always sold out fast at the donut shops we worked in.

Becky! ❤ You will not go wrong with Preppy Kitchen’s recipes. I love John.

Hi everyone! Here’s something I’ve learned about active yeast from watching countless hours of baking channels… if you know your yeast is good, you really do not need to proof/bloom it. My mind was blown so I tried it. It worked! 😃 I just threw my yeast in together with all of my ingredients and my buns rose and baked up perfectly. Now, if you aren’t sure if your yeast is good, THEN you’d want to “proof” (proving that it’s alive) it in a slightly warm sweetened liquid. I still tend to proof my yeast out of habit, but good to know it’s not 100% necessary. I’ve always wanted to try donuts, so thank you for sharing your experience with us Becky. It looks fun! 🍩😊

I love how much consideration you have put into adapting recipes based on equipment. Not so long ago I would have been completely discouraged from making a recipe because of the lack of equipment available. I feel very seen

I agree, I can't wait for the next video to come out. I have learned a lot. I also find a lot of inspiration from You Becky. I'm almost 60, handicapped and now because of your inspiration, I'm doing a lot more things myself and making Big plan for the future... Thank you Becky, your smile and cherry attituded makes and fills my days with happiness and positivity.

Those turned out amazing, Becky! There’s no way I can make them. I’d eat them all!

So glad to have this recipe, Becky, now we just need the best Molasses cookie recipe. 🙏🏻

You can make chocolate glaze just by adding cocoa powder to the regular glaze mixture