Donut Daddy Serves Up Sweet Sensations on Sunrise with New Cookbook
Donut Daddy's Sweet Treats and Cookbook on Sunrise

Donut Daddy Brings Viral Baking Magic to Sunrise with Delectable Treats

TikTok sensation The Donut Daddy has taken his irresistible charm to the Sunrise morning show, delighting audiences with sweet creations and playful banter. Anthony Randello-Jahn, the pastry chef and bakery owner behind the online persona, has built a massive following of over three million fans who eagerly consume his sultry and entertaining baking videos.

Now, he is expanding his culinary influence with the launch of The Donut Daddy Cookbook, a collection that boasts 69 decadent dessert recipes designed to indulge the senses with a hint of spice. On Sunrise, he captivated viewers by demonstrating how to prepare his famous Jam and Cream Splits, featuring golden, fluffy donuts filled with whipped cream and adorned with raspberry jam and cherries.

Irresistible Jam and Cream Splits Recipe Unveiled

These treats are as delicious as they sound, combining textures and flavors that create a memorable dessert experience. Below is the detailed recipe for making these crowd-pleasing donuts at home.

Jam and Cream Splits Recipe

MAKES 15 DONUT SPLITS

Ingredients

  • FOR THE DONUTS: 4 cups (560g) bread flour, 1/4 cup (30g) granulated sugar, 3/4 teaspoon kosher salt, 2 teaspoons active dry yeast, 1 teaspoon dough improver, 12/3 cups (395ml) filtered water at room temperature, 1/4 cup (55g) unsalted butter or vegetable shortening (cubed), vegetable oil for frying (about 5 quarts [4.8L], depending on pot size)
  • FOR THE CREAM: 12/3 cups (395ml) heavy cream, 1/4 cup (50g) superfine or caster sugar, 2 teaspoons vanilla bean paste, raspberry jam for garnish, maraschino cherries for garnish

Method

MAKE THE DONUTS

  1. In a stand mixer bowl, combine bread flour, granulated sugar, salt, yeast, and dough improver. Mix gently until evenly blended.
  2. Using the dough hook on low speed, slowly add water and mix for 2-3 minutes until absorbed.
  3. Add cubed butter and mix until the dough becomes smooth and elastic, about 10-15 minutes on medium speed. Ensure the dough temperature stays below 79°F (26°C).
  4. Transfer the dough to a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.
  5. Divide the dough into fifteen 75g portions, shape into balls, and place on a floured baking sheet. Cover with a damp towel and rest for 30-60 minutes.
  6. Heat oil to 350°F (175°C) in a large pot. Fry donuts in batches for 1-2 minutes per side until golden brown, then cool on a wire rack.

MAKE THE CREAM

  1. In a stand mixer, whisk cream, superfine sugar, and vanilla bean paste until semifirm peaks form.
  2. Transfer the whipped cream to a piping bag fitted with a star tip.

ASSEMBLE THE JAM AND CREAM SPLITS

  1. Carefully split each donut horizontally without cutting all the way through to create a pocket.
  2. Pipe the cream into each donut, add a dollop of raspberry jam, and top with a maraschino cherry.
  3. Serve hot and fresh on the same day for optimal flavor and texture.

This recipe highlights The Donut Daddy's expertise in creating desserts that are both visually appealing and incredibly tasty. His cookbook promises to bring similar joy to home bakers with a variety of indulgent recipes.