 What is up guys? Joe Holland here. Welcome back to the channel. If you're new to the channel, we offer a hearty and heartfelt good morning. Good morning to you. Thanks for tuning in today. We're in for a super treat. You guys are in for a treat too because what we're doing today is we're making Donnie donuts. That's what I call Donnie and I go on a camping trip every year and he really pulled out all the stops this year and made homemade camp donuts for me. They were incredible. They were on my last series of videos and we got so many questions and comments about the recipe and how he makes them and the history of the recipe that we just decided we're going to shoot a video for you guys and answer all those questions here. So stay tuned. Donnie's going to walk you through how he makes his homemade donuts. Here we are in my house in Jefferson, Maine on our video. I think it was day number three on our trip going down the west branch of the Penobscot. I cooked some donuts. People that have watched that video made a lot of comments and questions and so we're here to recreate the donut cooking process. My old recipe, I think you saw this on the other video, but this is my recipe for donuts and I keep it my wallet heading in there for years as you can see it's pretty well worn. You'd think I could remember it. I've done it so many times but my memories fade in in my old days so I have to keep it. But I laid out and I can't remember what cookbook that I got this out of. It was an old time cookbook but I laid out here on the table some cookbooks. Old times there's one here from 1949. There's one here I can't remember what. I think 1975. This one might have been. 1975. But these cookbooks were made by people and I'm sure in other towns other than Jefferson, small towns. There's like three. This one was made here in Jefferson by the historical society. This one was made in Jefferson by the women's club. This one was made by St. Giles Episcopal Church in Jefferson. One from Belfast. One from Nobleboro. The organizations in small towns would make cookbooks to raise money for different things. In one of these cookbooks I got my recipe. But I wanted to show you this. I came across this one in my mother's house and she had made this recipe book for all her grandchildren. I think she gave it to them maybe at Christmas time or something of all her and the grandchildren called a Mimi. She made up this cookbook of all recipes that she really liked cooking. I mean she was a fabulous cook. And I also found this one which I thought was quite unique. My mother. This is my father. She made this cookbook for my father and wrote down recipes of things that he really liked. Sour cream pie. That's an old time and that's delicious. And so if you ladies out there want to make something special for your man this is what my mother did for her man. So I know that's kind of a sexist remark but I had to put it in you know. So we're gonna on this trip we're going to use lard to fry our donuts in. Lard isn't really good for the hat. It really clogs up the arteries but it really has a unique and a great taste. Normally I use vegetable oil which is a little better but this time I want to use the lard. Lard is rendered pig fat and when you slaughter a pig you get a cost a lot of fat which would be normally waste to a lot of people but when I grew up we used the fat we salted the fat down and made salt pork and we had it in a crock pot we put it in chunks put a layer of salt on put another layer of fat filled up the crock pot and let it sit in the cellar for a year or whatever. Lard is made by rendering that fat and you do it by heating putting small chunks of the fat in a pan on very low heat. Melt it down you run it through a strainer to get any impurities out you know like pieces of meat that might be on the fat and so forth and then you pour it into containers for use later and it solidifies like this and makes and it was used a lot in cooking before you know cooking oils were available but this time we're going to use some lard so I got to get a knife here to cut the fat cut the fat yeah I got two pounds of it hopefully that's going to be enough to float some donuts in we'll let this melt down as you can see I got a thermometer this year it isn't like camping out like we did up north I didn't have a thermometer I just kind of guessed it temperatures and you can guess pretty well by putting a piece of the dough you know donut in the fat if it floats to the top or whatever and but we want to have it between 350 and 375 okay we're here in front of all the ingredients I've pre-measured out some of them I've pre-measured out four cups of flour and I have two eggs which I'm going to beat I have a cup of sugar I have some salt some baking soda and some bake well cream now the recipe normally calls for baking powder but I like bake well cream it's a product made here in Maine I don't know if it's distributed outside of Maine or not but the local big stores have it it makes great biscuits if you want to make a great biscuit you want to use this stuff it does as the recipe is right on the can and when you use it for other things such as donuts or cakes or whatever you have to do some substituting normally you know if you use regular baking powder you know you put that in you wouldn't need the baking soda and so forth and so on but this one if you use it for things other than biscuits you have to do a little interpolation here if you're using a teaspoon of baking powder you have to use two thirds of bake well cream and one third teaspoon of baking soda as a substitute so that's what I have done I've pre-measured out a bunch of this stuff I have a cup of sugar I have a half a teaspoon full of salt baking soda and bake well cream I used king Arthur all-purpose flour on bleach flour I have Crisco which I have melted which will go into it a cup of milk two eggs beaten and then we will proceed to mix all this stuff up so I mix the first up to the eggs it's pretty good on those now I'll put in a cup of milk I kind of keep all the liquids together and then I add the dry ingredients up a milk whole milk always for that one whole milk or you know half and half normally I would put in pure vanilla and I'm still going to put just a dab in but I want to add something this time that I never have added before it might give it a little bit different flavor I'm going to put in homemade maple syrup and I think that'll give it a little a little different flavor you know I have a bunch of maple trees so in the spring I collect sap and have it boil down and get quite a bit actually so that's that's from my woodlock I have the sharpening melted and you could use lard for this rather than vegetable oil I just have the vegetable oil I'm going to add that to the liquid and I'm going to add the sugar to the liquid and stir that in I'm going to add the salt to the flour the baking soda the bakewell cream and I'm going to put in a little bit of make cinnamon you don't measure that you just kind of I just just throw it in you know like you know the old recipes they used to say put a pinch of this in or pinch of that so that's that's a good size pinch I just put in there I want to mix that in really well so I got this pretty well mixed up and I'm going to add the liquid to it whether that gets mixed in really well Joe you want to check the temperature on that lard 325 exactly okay what do you want it at well we'll start out at 350 but it might take 375 to do it okay now I'm going to put a little flour sift a little flour on here put the dough on it what do you know what you think that'll make donny boy I can't remember how many how many we had up I think we had like 16 or so maybe was it that much depending on the size I guess yeah I really can't remember they disappeared pretty quick yeah they were disappearing faster and we could count all right well I'm just kind of kneading in the a little bit of the flour I'll roll it out here don't want it quite as sticky as I had it now flour the rolling pin which will help it from sticking and I usually roll this out to about a half inch thick it will try that oh I got this was a donut cutter I used when I was up camping I found this one handles broke off it but I think it'll work just fine a little bigger a little bigger and we'll see how it works out just to kind of take the donut hole and I try it in the fat and just see how that's coming along I think it's not quite hot enough joey okay we got to get up yeah we're yeah we like it 325 I'm going to turn the heat up just to whisk it if the fat isn't hot enough it soaks up a lot of grease okay and that's what you really don't want if it gets too hot then the outside of the donut cooks too fast then the inside is still not cooked so it's kind of kind of critical that you get the temperature just about right now we're just under 350 put one of these in and we're up to about 350 on the temperature we'll see how that does team right up to the top yeah so we'll keep them on this side for like a minute a minute and a half then flip it and see what looks like like shape yeah looks like the donut hole is getting smaller and smaller as it's growing yeah well let's let's flip it and see what the hell looks like wow doesn't look too bad looks pretty amazing I hope it's good I think you ought to keep practice on this every week yeah till I get it right yeah keep going I think probably we'll try that I'm gonna put them on here first wow those came out nice Nick I hate for you to be the guinea pig but you know it's hot you might want to wait on it let me get you a napkin hold on one second there you go we just want to make sure they're cooked inside and that they're edible it smells wicked good too hot yeah I think it's too hot I don't want it might be too hot donnie try it out this is the first one wow they're cooked sorry that's a good donut donnie is that edible yep well oh look at people are coming in to try these donuts come on in donnie they're beating the path down to your door I changed my knife that's the worst donut I keep trying right come on in come on in yeah that was no good you guys don't want to eat what the hell are the donuts I want my dish to put them in oh my god did you bring any quarters the donuts I exchange change the donuts are 50 cents each I got chains a cup of coffee is a quarter come on sit in sit out are you ready yet yeah we've had so much company here we haven't we didn't get started on time how are you how are you doing it wasn't good I heard joey was up this year he was up the kids were all up young joey and what's his father ladies first you know my goodness can I have a little more cinnamon on mine thank you thank you Jesus you want a cup of coffee of course no thank you delicious you want a glass of milk or a cup of tea uh not right now thank you it's good though is that edible done delicious done these two are real hot oh nice those two are really hot just be careful do maintenance oh nice that's working on all of them did you try one though they're delicious are you done getting the coffee huh you done getting the coffee those two closest to you are real hot be careful on those yeah those just came up what can I get you I just want to see the process oh how'd you get the shape oh right over here oh yeah this is a donut cutter oh yeah and there's a different donut cutter too but that's the one I know I got the way that whatever the system is and what's this you don't want to read this are you my weight watches yeah I'm cooking them in pure lad clogs the arteries like crazy you can have one this is my fifth one already how many would you eat if your wife wasn't here I'm not a platter probably yeah they're that good huh I think I think this finish in touching the sugar and the cinnamon the nut bag really adds to it yeah where's the maple syrup in the dough I yeah I put it I've never done it before with the maple syrup yeah and and probably the cinnamon not make overpower it so you don't really taste it that much I don't know it's a wonderful flavor yeah oh you do taste it or you don't see it yeah wow this this one batch made a whole pile of them yes pretty good yeah huh yeah there's another crawler coming for Greg look at that that's quite a plate of donuts I'm hoping the crawler is cooked through it's a little bit thicker did you guys get homemade donuts growing up other ma'am over no I think you made it with lard too really oh yeah the old time was all we used lard that's what makes it so good they're really good on a camping trip even without the lard they were still good on a camping trip but if he heats it up to the 350 it doesn't suck in the grease oh yeah yeah if you get it if you cook it over 350 it's considered a health food yeah under 350 under it's under you had a problem see I can't cut another one there so I gotta bring this all together and just keep doing it till it's gone huh till it's gone yeah and then what's left you eat raw or you make a donut stick right right you can make a crawler I guess two pounds lard for the frying worked out really well okay about a 10 inch 12 inch band yeah that's gotta be a 12 inch maybe who's this guy uh and Darren you're not very good you might have a home that's what I've heard it tastes like it but good right sorry come on in grab a chair grab a donut you want a cup of coffee no how about you timmy another day they're not very good guys sorry I haven't had one yet drive a couple of them and you see if they're any good these ones are the health food ones is it hot no okay what do you guys think is that the best donut you've ever had oh I'll never eat them again if I like don't you have how many of you have he only it took he only tried one I said my wife wasn't there to flatter her it wouldn't be any for you probably made over 20 right try to fill some with jelly next thing try to fill them with jelly next thing the donuts don't they want to fill the jelly next time oh my god you want to raise donuts the next time okay all right you don't want to sit down I'll give you a chair over here we finalized on cooking all the donuts we've got a hell of a mess here to clean up the flour goes everywhere but who cares the donuts they they're raving about the donuts I don't know if they're lying to me or what but uh we'll we'll see you know you never never bitch about the cooking