Donuts | Basics with Babish

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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


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