- [Claire] Do you wanna play the game
Test Kitchen Apocalypse?
- [laughs] Yes, I've been
waiting my entire life
to play the game Test Kitchen Apocalypse.
- Okay, it's if there was an apocalypse
and you were in the Test Kitchen,
like a zombie apocalypse.
- [Man] Yup.
- What piece of equipment from the kitchen
would you grab to defend yourself?
- My helmet.
- But how would that defend
yourself against the zombies?
Like a dough hook I could see as a weapon.
- Well they're going for my brains.
[Claire laughs]
They're going for my brains,
they won't be able to get them.
- Oh, okay.
But do you wanna pick another
one that's more of a weapon?
- Brad.
[laughs]
[upbeat jazzy music]
[groans]
- Hey everyone, I'm Claire.
I'm in the BA Test Kitchen,
and today I am making
Gourmet Krispy Kreme.
[upbeat jazzy music]
There used to be a Krispy
Kreme, I don't know
if it's still there,
in my town growing up.
I think I can probably
count the number of times
I've had Krispy Kreme on one to two hands.
I have to say, of all
of the sweets out there,
I don't generally gravitate
toward donuts first,
but I'm so overwhelmed by
the visuals of these donuts
that I'm actually very excited,
and I do like making donuts
because I like working with
yeast dough, and deep frying.
It's like, I'm pretty excited.
I'm pretty psyched.
From my point of view,
it wouldn't be that hard
to really make a lot
of different varieties
because it's all just one dough.
And it depends on how you cut it
and then fill it and ice it.
There are so many kinds.
I'm so excited.
Oh, the creme looks kind of gross.
I don't know if I wanna eat that creme.
This is like Twinkie style.
They basically inject at points all around
some creme into the middle
so a chocolate filled.
Again, it's like made pastry creme,
melt some chocolate into it,
you have chocolate pastry creme.
Is this jelly?
Let's find out.
Oh yeah.
That's a lot of jelly.
This is Oreo.
Oh wow.
It's like an Oreo creme on the inside.
Mind blown.
I don't need to destroy all of these,
but you get the idea.
I'm gonna feel terrible.
I do not, today's gonna be rough.
It's extremely airy.
Very, very light.
And yet heavy at the same time.
This is such a light donut.
It feels like it's on the
verge of being over-proofed,
in which case, an
over-proofed donut absorbs
a ton of oil, this is a
mistake I've made in the past.
When that happens, if you
were to squeeze the sides,
you have noticeable oil, like
you're squeezing a sponge.
It exudes.
But this doesn't really have that.
That to me just says there's
like something else going on
in this donut besides yeast.
Like maybe some kind of dough
conditioners or stabilizers,
or something like that.
- [Sohla] What is this?
- I know.
You know that they fill the rings?
- Why would you do that?
That's too far.
- I think it's kind of brilliant.
- I love them so much.
I love how they melt in your mouth.
It's overwhelmingly
artificially vanilla-y,
and they're the perfect size.
- I do appreciate that
they're sort of petite.
- Yeah, you can eat two
and you feel good about it.
- Wow. I'm nervous.
- Did you guys get
these from Penn Station?
- Yeah.
The only brick and mortar
Krispy Kreme in all,
at least Manhattan.
- Going to Penn Station for
me means I get two donuts.
[Claire laughs]
For the train.
For dealing with that, I get two donuts.
So I've been trying to make
Krispy Kremes for a while.
- Really?
- I haven't.
- Like at home?
- Yeah.
- Like for fun?
- Well, I don't,
back in my pastry chef days.
- Uh-huh.
How many times did you try this?
A lot.
- A lot.
- How do they do this?
I, yeah this is amazing.
- Wow.
The only good thing to
come out of Penn Station
possibly ever.
[laughing]
- This episode is already about how much
everyone hates Penn Station.
What's this one?
- [Alex] Oh wow, it's apple.
That's not what I wanna eat.
- And also you got it all over your phone.
Oh, that's my phone!
- That's your phone!
- Delaney!
He got it all over it.
- Shouldn't have been standing there!
- Help me out here.
- When I heard Krispy Kreme
was the next challenge.
- Uh-huh.
- I said too easy.
- Well--
- But then I said, you deserve it.
- Okay, thank you Rhoda.
However, I think the
challenge is getting something
this light and airy without
having it just absorb
a ton of oil in the fryer.
I think that's gonna be a challenge.
The interior has just so many air pockets.
It's a very even, very white,
cottony, almost like flossy
texture of the bread.
And then it has such a thin golden ring
around the outsides.
And there really isn't even,
as I pointed out before,
there isn't a lot of oil.
Often you see like a
little inner ring of oil
that's absorbed into the donut,
but that hasn't happened here.
The glaze is white, and it has,
but it's so thin that it really just gives
kind of a veil.
I think I can do better in the flavor.
Easily.
Texture, I don't think
I'm going to improve this.
Time for my favorite part.
Reading the ingredients.
We had to do a little bit
of digging for this one.
We did find them published online.
They're not listed on the box.
Wow.
This one's a doozy.
So this is for original glazed donut.
Ingredients.
Enriched wheat flour, (wheat
flour, niacin reduced to flour,
thiamine, mononitrate,
riboflavin, folic acid),
water, palm oil, soybean oil, sugar.
Contains two percent or less
of each of the following,
yeast, soy lecithin,
hydrogenated soybean oil, salt,
mono-and-diglycerides, wheat
gluten, calcium sulfate
monocalcium phosphate,
BHT, dried milk powder,
egg yolks, cellulose
gum, calcium propionate
to maintain freshness, ammonium
sulfate, ascorbic acid,
dicalcium phosphate, sorbitan monosterate
tocopherols, tricalcium
phosphate, diammonium phosphate.
And now the glaze.
Sugar, water, corn starch,
palm oil, calcium sulfate
and/or calcium carbonate, agar, dextrose,
natural and artificial flavors,
salt, disodium phosphate,
locust bean gum and/or
mono-and-diglycerides.
That's a long list.
My guess is that there's a
lot of trade secrets here,
and we're not gonna find a lot.
If I were Krispy Kreme,
I would really protect
all of this proprietary information,
but we'll see what we can find online.
All right, they have a YouTube channel.
Very self-explanatory, I think.
But they come out of the
fryer, they go into a rack
and then as they cool they
pass under this steady
waterfall, is the only way
to describe it, of glaze,
and that coats them.
It's a moving belt and
then it drains away,
and then they're glazed.
So they get an even
coating all the way around.
[gasping] Look at how they're formed!
Holy [beeping].
[dramatic classical music]
Wait, hold on.
That's really important.
How they're formed.
- Yeah, what are you gonna do about that?
- Because it means that the
dough is probably so soft
it can't be rolled and cut.
You know what I mean?
- Right.
Or is that just like an efficiency thing?
- It might be an efficiency thing
to like cut down on waste, but
I think it would be really--
- Look at it though.
You can tell.
- Yeah, it's so soft.
It has to be extruded.
Which means maybe I'll have
to just pipe them in a ring.
- Uh-huh.
- All right. This is helpful.
- And it's also like sticky looking.
- Yeah, exactly.
["Nutcracker Theme"]
The music is so funny.
- I've always wanted
one of these machines.
[Claire laughs]
- [Claire] I don't think
you can bring in ...
- [Molly] I wonder what
kind of oil they fry in.
- Wow, you guys.
That was a really.
- I wanna eat one.
- Oh my god, there's a whole audience.
- I ate a whole one.
- I'm sorry, that was just
like a mesmerizing video.
- Yeah, very high production value.
- Donut propaganda.
- [Claire] Do you wanna try one?
You guys should come try one.
- Yeah. Yeah.
- Okay cool.
Let's go eat one now.
They're so light.
The lightness is--
- Like imagine how light they
would be without the glaze.
- [Molly] Yeah. They'd weight nothing.
- One donut weighs 53 grams.
- It does kind of taste of fry oil.
- It does.
- But it's surprisingly not 51.
They're all really close in size.
- She's got it.
- I think that there's--
- This is one of the easy ones.
- I think like it follows
the normal pattern
of Gourmet Makes which is there's flavor
and then there's texture.
- Yeah.
- And often you can get
one and not the other,
and I think like flavor, easy to improve.
Texture, no way in hell I'm
gonna get something like this.
All right, here are the
parts of the process.
Mixing the dough, I have
to do some experimenting
with the proofing.
Do I wanna do the traditional two proofs,
single proof, then I go
into forming the dough,
letting them proof, frying
them, and glazing them?
Before I tackle the glaze,
what I really have to focus on
is the dough, and the
proofing, and the frying,
and try and figure out that process.
So I have a recipe that
I developed a while back
for a yeast donut.
I'm gonna use that as
my jumping off point.
That'll be round one.
[upbeat jazzy music]
I've been told that there's one working
standing mixer in this--
[crashing]
What was that?
Holy [beeping] that thing is enormous.
- It's a monster.
- [Claire] Look at the size of this.
- I know, but so it's not on a tilt head.
So it's able to bring a little more power
to the equation.
- [Claire] Oh, that's cool.
- See how the bowl?
- Wow.
Oh!
- Tasty.
They thought of everything.
- Wow.
- Here you go.
- Wow.
- Like butter.
Goes about nowhere to high, Claire.
- That's pretty fast.
- All right.
- Okay.
- Cool.
- Thanks, Chris!
- All right, great.
Go get 'em.
- Yes!
Okay.
Feeling better already.
You know what?
I'm gonna go ahead and take the risk
that this yeast has not gone bad
and I'm not gonna proof it.
But generally you don't
have to proof yeast
if you know that it's alive.
And I think I'm okay to take that risk.
All right.
I'm gonna get started.
[upbeat jazzy music]
30 ounces of bread flour,
half an ounce baking powder.
Half ounce kosher salt.
All right, two ounces white sugar.
I'm gonna let this mix
for a good long while
before I add the butter.
Jeez.
Really elastic, which is great.
It's very satisfying.
Here, everyone give it a poke.
[chuckles]
[all chuckling]
So, I'm covering this bowl.
This has to rise.
[upbeat jazzy music]
Now that this has risen.
Frankly, it needs more time.
But I'm just gonna go for it.
So if they don't turn out,
I'm gonna blame you first.
Okay, so this dough has semi-proofed.
And now I wanna form the donuts.
I'm gonna roll it out.
With active dry yeast,
there's always a step
where you punch down the
dough, and that basically
knocks all the air out, but
it also re-feeds the yeast.
The dough feels nice.
It feels soft.
Basically like to proof the donuts under
individual square of
parchment, because it makes it
a lot easier to take a very light donut
that could easily lose
its shape through handling
into the fryer.
I'm going to cut them.
And they're gonna expand
beyond the dimensions of the cutter,
so basically, so this one has
an 8 1/2 centimeter diameter.
I think I'm gonna go a little bit smaller,
because they're gonna grow in size.
That looks like this.
I think that seems reasonable.
I think so.
Maybe I wanna make them
a little bit bigger.
I don't know.
I think they should all be
the same size as each other,
they don't necessarily
have to be the same size
as the original.
Also they shrink once
you kind of punch them.
- [Sohla] Oh god.
This is what I need right now.
- [Claire] Do you wanna
play with the scraps?
Just like as a stress relieving exercise?
- [Sohla] I'm gonna eat
another donut later.
- [Claire] Oh there you go. That's better.
That's probably better.
- I would love a piece of one.
Oh god.
Thank you.
- I don't know how many that is.
- [Producer] Why do donuts have holes?
- What is that, like some
philosophical question?
[laughs]
- It's not a joke.
- Well, they don't have to have holes.
Filled donuts don't have holes.
But I suppose that a donut has a hole
for even cooking
so that there can be full
heat and oil circulation
all the way around.
But this is what it looks like.
I think that's not bad.
I'm going to do that on a
second sheet of parchment
with my remaining cutouts, but basically
now it's time for these
to proof a second time.
I don't think this is
gonna take that long.
Usually the second proof
goes a little bit faster.
These donuts here were
just ones that didn't fit
on that first sheet.
While those are rising
again, I should start my oil
because once those are proofed,
I don't want them to go
too much longer, because
then they'll over-proof,
and then they tend to absorb a lot of oil,
so I'm gonna start heating
some vegetable oil.
[upbeat jazzy music]
All right, so we're at 340,
so we're almost exactly at the right temp.
I wanna start by throwing some
of these guys into the oil.
I'm gonna start turning
these, because they look
like they're getting decent
color on the first side.
And I think I've almost hit that point
where I have that ring.
All right, these are done.
I mean, they don't look bad.
These feel very light.
Which is good.
That's what I was going for.
Hold on, can I get a photo?
They look really good.
Want me to weigh one, and see?
So these were around 50,
between 50 and 53 grams each,
the original Krispy Kreme with the glaze.
So that's 50.3 grams.
And one of these is 53.3 grams.
Pretty close.
Okay, so I'm gonna pull it apart.
It's warm but not hot.
It's not that greasy.
So it's a little over-proofed.
But just let me know
what you think of that.
- You need to throw something
else into this challenge.
- No, Rhoda.
We're good.
- But you like nailed it on the first try.
- You hear that?
We've never said that on this show.
[chuckles]
It's good, right?
I mean, there's no glaze obviously.
- Mm.
This is good.
- It's pretty good.
So the first side is a little dryer,
but the second side where
all those air bubbles
are rising to the top when I squeeze it,
see that oil that comes out?
I feel like the Krispy
Kremes don't really do that,
and so I have to be more
careful about that proof.
You see, it's just like
this second fry side
is just like, it's so airy,
and then it kind of collapses.
So--
- [Rhoda] I do see that.
- I mean, I'll work on that.
- All right, maybe you'll
get it on the second try.
- Maybe on the second try.
- [Rhoda] Now I've tried
yours, it was really hard
to go back to this.
- Aw.
That's like music to my ears, Rhoda.
- No pressure.
- We didn't even plan that.
I didn't even tell her to say it.
I'm at a point where I should
try to incorporate the glaze
so I can see what the
overall sweetness level is,
so I'm gonna move onto glaze.
[upbeat jazzy music]
So I'm gonna start with,
let's call it 200 grams
of powdered sugar.
Pinch of kosher salt.
Call it a teaspoon of vanilla extract.
It might be a little
thick, but no it seems like
on the earlier ones it's
thinned out pretty well.
Don't you think mine look better?
- [Carla] They do.
- Okay great, so they
taste a little coconutty,
because we didn't have
refined coconut oil.
There's a little bit fat.
- They're fried in coconut oil?
- No, no.
Just in the glaze actually.
There's like a little bit of oil.
- So that makes it like set up?
- I think it makes it like thicker.
- [Carla] They look darker.
- [Claire] Yes, definitely got more color.
Here, I'll let you take whatever.
Take any of those.
- Okay.
- Because this is just
our first past, really.
- Mm!
It seems right, that
little bit of coconut.
- [Claire] Really?
- Yeah.
I don't know why.
- We can just call it a flavor.
- But it seems like it's
supposed to be there.
You have to make them lighter.
- Color is flavor.
Really, you think so?
- I mean, just for that--
- Go for a lower oil temp maybe?
- Yeah.
That visual and that--
- That's true.
- The roundness, as opposed to the like--
- Is this amount of color acceptable?
- Yes.
- Because these are a little bit lighter,
but I feel like that's close.
- I think also, see how this is like
you're getting so much
left that it's going
like inner tube height on the side,
whereas that has like that
lifesaver-y very round.
You're doing great so far.
- Thanks Carla.
- She's nailing it.
- Nailing it.
Do you think this is the
most success I've ever had
at this point in Gourmet Makes?
Just say yes.
Perfect.
Here's the plan.
I'm going to make another
batch of this dough
with one crucial change, and
that is I'm going to create
a roux using some of the flour and milk,
and the idea there is that
when I add it back to the dough
it increases the ability of
the dough to retain moisture
and then when you cook them,
they have an even softer
more tender texture because
of that extra moisture.
So I'm gonna let this,
gonna set this aside.
This dough will be exactly
the same as the first batch,
except I'm using all purpose
flour instead of bread
and I'll be adding this
cooked roux mixture.
[upbeat jazzy music]
How's that sound?
[laughing]
[upbeat jazzy music]
Oh.
I'll set up the dough,
I'll let it sit overnight,
and hopefully tomorrow
not only will the flavor
be a little bit better,
a little more nuanced,
but I'll have improved texture,
I'll work on kind of really
dialing in the cutting
and proofing and frying.
Huge success.
Everyone said so.
Huntsy was like, you're done.
Carla was like, you're done.
Chris was like, you're done.
And I'm still going.
My confidence level is pretty high.
Mostly because I've had a lot
of experience with donuts,
so I have maybe a broader,
deeper knowledge base
than I have on say Sour Patch Kids.
So into the fridge.
We'll come back in the
morning and check on it.
- [Producer] Parting inspirational
words for Claire tomorrow
if you're having a bad moment.
What would you want yourself right now?
- Oh, like my current self
to say to my future self
when I get frustrated?
Just go back to the first version.
Because it was really good.
[upbeat jazzy music]
I am actually excited about today.
I'm excited to see the dough.
I'm excited to make some donuts.
So you can see that the dough has risen
which is great, so that
means I can go straight
into rolling and cutting.
This is basically best case
scenario because cold dough
is easier to work with.
The first pass was, I think,
so close and just needs
some final tweaking, so I
think by the end of today
I'm gonna have something
that I'm proud of.
[upbeat jazzy music]
One of the problems yesterday was
I think they over-proofed a little bit,
but when they went into the
oil, all of those air bubbles
rose to the top of the donut.
The heat expanded it,
and it rose to the top.
So there was like lots of air bubbles
only on one side of the donut.
I think one idea I have
to try and prevent that
from happening is not only
just to proof them less,
and to blanch them in the
oil on both sides initially,
but also to rotate them
as they're proofing
so that the gas is sort of
more evenly distributed,
but for now I'm just gonna cover theses
and let them proof at room temperature,
and yesterday they went about an hour
so I'm gonna start checking them earlier.
[upbeat jazzy music]
This one is not good.
This one is turning out bad.
First of all, it's under-proofed.
It has that dark ring.
I sort of feel like there's
too much baking powder
in it maybe, but the
hole is like closing up.
I don't want that to happen.
Maybe the blanching it
in the oil is a problem.
I think that's the problem.
I think what's happening
is I'm setting the outside
layer of dough in the
oil and drying it out,
and then but the center is
continuing to expand as it cooks.
I think I have to cut
out that step, basically.
So I gotta let them just go on one side,
and then the other side.
Here's where I was talking
about how it split.
Do you see that?
Ow, damn.
It's really hot.
You can see in that ring,
instead of it being smooth,
there's like a kind of splintering.
So the smaller the donut holes that I cut
because they're smaller, they come up
to room temperature faster.
I think these are actually proofed.
I kind of want to fry all of them
and just throw them in there
and see how they turn out.
[upbeat jazzy music]
See, this is the problem.
It's like kind of dense, kind of dense,
and then big air bubble,
rather than something like
this, which is so uniform
all the way through.
The oil's cooler.
I used all purpose flour instead of bread.
I added the roux,
and they proofed less time.
- [Rhoda] Maybe you overcomplicated it.
- You think, Rhoda?
[laughing] Yeah, I think so.
I think I did.
- Why did you make so many changes
from the recipe yesterday?
- Because I, we nitpicked about--
- It was so close.
- I know.
We nitpicked about what we would change,
and then I tried to change everything.
[chuckling]
- I feel like we should just
go back to where you were
and just not proof it as long.
The only thing you didn't
like was the bubbles
on the underside?
- Right.
Right.
That's what I was trying to fix.
I think there needs, can I just sit here
with my brain and the
recipe and think about it?
[emotional piano music]
I just really thought I
was gonna finish right now.
And I was just gonna
make some pastry creme
and some ganache, and
I was just gonna spend
the rest of the afternoon
decorating donuts.
Instead, this is what I have.
I'm gonna make another batch of dough
that's the same as the
first batch from yesterday,
but I'm gonna use all purpose
flour instead of bread,
and I think a little less baking powder.
[upbeat jazzy music]
- How close were you yesterday?
Like what was the deal?
- The consensus was three people
were like, you nailed it.
And I was like, then why
did I even change anything?
- Did you pay them to say that?
- No.
[laughing]
Right?
They just said it.
Dialed in.
- And you're filling them?
- I'm gonna do like a Boston creme,
I'm like gonna go wild.
Because that part's fun and easy.
- Oh, fun fun fun.
- And like ganache, frosting.
- Fun.
- I got sprinkles.
- Oh my god, fun.
- It's gonna be good.
I just gotta get the dough.
The dough looks great.
I don't need to do that.
I don't need to do it that way.
[upbeat jazzy music]
Now I'm gonna cover this.
Let it proof.
I think it'll go about an hour.
While that's proofing, just
to keep the momentum moving,
I'm going to at least do
something that I know will work
and that will taste good,
which is a custard filling.
So I'm gonna make some pastry creme,
melt some chocolate into half of it,
then I'll have my vanilla
and chocolate fillings.
[upbeat jazzy music]
Is there more milk?
So I'm streaming the milk
mixture into the egg mixture.
So I have chocolate
vanilla custard filling.
Half vanilla.
And now I'm stirring the chocolate.
So the heat of the custard
is melted, the chocolate.
These two are gonna go in the fridge
until they're fully chilled and set.
And then I'm gonna put into pastry bags
and that will be ready for filling.
[upbeat jazzy music]
I'm making the pink frosting
and chocolate frosting
for outside the donut.
One chocolate, just regular.
And one white chocolate
that I'm gonna flavor
with freeze dried strawberries
that we pulverize.
Ooh.
Give me the pinkest pink.
- [Producer] I'm giving you the box.
- All right, I like electric pink.
This is a gel food coloring.
A little pinker than theirs.
But that's okay.
So I'm gonna keep these in here
under a very, very low
flame where they'll be warm
and still liquid.
And okay now I have to clean up, regroup,
check on my dough, and I'm hoping to move
into rolling, proofing and frying.
And hoping for the best.
Our dough, she is risen.
Nice and soft and bouncy.
I'm gonna turn it out.
And I wanna try to not add
a lot of flour this time
for rolling, because I don't
want to dry out the surface.
[upbeat jazzy music]
I'm just kind of trying to
go back to what I did before.
The oil, it's not necessarily
intentional, I'm just gonna
try one at 350 and see what happens.
Wow.
It's very, very lightweight.
So this is the first side,
and it definitely seems
like the first side that goes in the fryer
turns out the nicest.
So 49 grams.
So this is even lighter than Krispy Kreme,
but again, thickness and
everything, a little bit different.
There's some larger air
pockets, but they don't seem
to follow that same pattern of there being
kind of like a tunnel of air on one side.
I think this is good.
I think that another
couple minutes of proofing,
I'll toss another one in,
and then if that's good,
everything will go in the fridge
and I'll just fry in batches.
I'm hoping I can like shoehorn this
into the end of the day, and
then everyone can go home.
Delicious.
I'm gonna test this guy.
[gasps] Oh no!
Oh no!
I'm not gonna puncture that.
So that one was kind of a failure.
- [Producer] Why did that happen?
- I gotta, I don't know why it happened.
I got a huge air pocket in it.
I guess they're just
like proofing so fast,
I don't know.
I'm gonna fry these.
I think we're there.
Because if we're not there,
then I don't have time
to do it again today, and I
might a well just hurry up.
[upbeat jazzy music]
Look at how cute these are.
Little globes.
These are splitting apart.
Ay-ay-ay.
These are a disaster.
Chris, why aren't they good?
Don't look at that side.
Just look at that side.
- [Chris] Yeah!
Just flip 'em.
[laughing]
- Okay.
They don't all look that bad.
I like this one, this one,
this one and this one.
And those are, these are okay.
Actually they like all look okay.
But there's some issues.
Mostly they're getting air pockets
of wildly different sizes and shapes.
On the one hand they seem under-proofed
because of the way that
they're sitting in the oil,
and on the other hand,
they seem over-proofed
because the air is expanding so much
and then they're collapsing.
Getting lots of big air bubbles like that.
Like, that's not gonna work.
Big air pocket right there.
So, I'm just a little confused
about what's happening
because it seems like both
over-proofing and under-proofing
at the same time.
I think I have to go back and rethink
a little bit more about the dough.
It's not really working.
The only think I can really do now
is think about the glaze,
because we don't have time
for another batch of dough today.
So I'm gonna take the amount of glaze
that I put together before,
see what my yield is
from these donuts.
With the glaze on it, it's like ...
That doesn't look so bad.
In comparison.
[sighs] Well, I'm happy with the glaze.
I think we can end on that note.
[emotional piano music]
I have to try the dough again.
I'm torn between only
changing one thing at a time
or changing everything.
[upbeat jazzy music]
Today is day three.
I forgot to do that thing
where I was gonna go home
and research this issue.
So now I have to think on
the fly about how am I going
to change the dough that
I've been working on to fix
some of those over-proofing issues,
and the size of the air bubbles.
What did I not like
about the first version?
[sighs]
I am basically going back
to the first version,
but no baking powder.
The idea on the baking powder
will correct for that issue
that was happening from
the very beginning.
Instead of using flour
to roll out the dough,
I think I basically want to roll it out
between sheets of greased parchment paper,
so that there is like a layer of oil
protecting the surface of the dough
so it doesn't dry out so much
[upbeat jazzy music]
So last week, I made the
fillings and the frostings,
which should be fine.
They hold up for a long time,
but I want to check on them.
Okay.
Delicious.
So, this is my chocolate ganache,
and this is my white
chocolate strawberry ganache.
So these should be fine.
They just need to be gently rewarmed
so that they melt again.
And then here are my pastry cremes,
AKA my fillings, and then I can get these
into piping bags fitted
with star tip for filling.
The glaze that I made on Thursday
first of all doesn't hold,
but obviously I used it
just to glaze the donuts I already had,
so I have to make that again.
[upbeat jazzy music]
Take a look at the dough.
It's risen, now it's hitting the top
of the plastic, so I
think we're good to go
and move on to the next step.
[upbeat jazzy music]
Side by side, that's not too bad.
The texture's nice.
It's really pull-apart kind of bready.
And yeah, there's some bigger air pockets,
but it doesn't look like
it's absorbed a ton of oil,
which is a plus.
Mm, flavor's good.
Visually, this is not my favorite batch,
but I think in terms of texture,
these the the closest so far.
Okay, so here's a box of Krispy Kreme
flown in fresh every day.
All right, so the chocolate,
oh I see, some of these are glazed.
Okay, so the jelly-filled are glazed,
the chocolate frosted are not glazed.
So I'm gonna leave some
of these non-glazed.
The donut-donuts with frosting are glazed.
So I have quite a few to glaze,
but I'm gonna go ahead and
glaze what I have so far.
As much as I can, so I can let them set.
[upbeat jazzy music]
Okay, so now let me
move on to the filling,
and I wanna basically poke
the tip into the center
of the donut, and then start to squeeze.
So, this is why I'm using the star tip
because it's kind of pointy.
I wanna fill them before
I put the frosting on.
Chocolate on these guys,
and I think chocolate on that one,
and then a couple of these with strawberry
and then I'm done.
Probably need to rewarm
some of this ganache.
I wanna melt it, and then
if it's a little broken
I can whisk in a little
water to smooth it out,
and then I should be good to go.
I'm gonna dip this guy
and let the excess drip,
and then turn over, and then sprinkles
while it's still wet.
I dipped these in record time,
and they look great.
All right, I'm done.
- [Chris] Great. That sounds awesome
- [Claire] I'm actually
really excited about them.
- Yeah?
- They don't look as perfect
as a Krispy Kreme.
Like this is like emoji level perfect.
- Oh for sure.
- Cartoon donut.
But at least mine look homemade.
That's okay.
Then Chris you're gonna try one.
Can I give you one to try?
- Yeah.
Is there one with custard
that would be more fun?
- Oh.
Yeah, do you want vanilla
custard or chocolate custard?
- Chocolate custard.
- Yes. I was hoping you
were gonna say that.
- Ooh!
- Oh, not the best custard placement.
Do you want a little more though?
- Sure.
Pipe it right in.
[laughing]
That's what I'm saying, like artisanal.
- Yeah. Yeah, yeah.
- Nobody is doing that, Claire.
- I'm very confident about the custard.
- Ah.
- [Claire] It's just hollow pastry,
so good though.
- It is so good.
Did you just do whole
chocolate melted into it?
No cocoa.
- Just, I made one pastry creme, vanilla,
and then melted chocolate into half.
No cocoa.
- It just adds like
that little bit of edge
to the pastry creme.
- Yes.
- It's like perfect.
- And like I love the amount
of sweetness in the creme.
- Ooh.
- It's like it's good on its own.
Are you tasting the glaze?
- The glaze.
- Just ganache.
- Yeah, not too sweet at all.
You know, it comes off as being
a little bit breadier
than just an enriched
super-buttery, super-eggy kind of dough,
I think that makes it really stand up
particularly well against the filling.
- That looks good.
- I mean, this looks highly appealing.
My problem with store-bought Boston cremes
is that there's never enough creme.
- Well there you go.
Take a look at that.
- Very yummy.
This is so good.
This is delicious.
What's up with the chocolate?
How do you do this?
- Just ganache.
- Oh, just ganache.
- And then melted, and then dipped.
Christina just told me that Alex Becks
is writing a newsletter about
you and your skincare routine.
She described your
complexion as glazed donut.
And I just wanna say, that
you have beautiful dewy skin.
- May I?
- And it is not unlike
the Krispy Kreme glaze.
[laughing]
Right?
- I just never thought anything about me
would be compared to a donut.
- But Andy, these are so--
- [Gaby] It's a good thing.
- This is a compliment
of the highest order.
- This is yours?
- It's a good thing.
- No, no. This is theirs.
- Okay.
- Mine isn't as shiny.
Andy is known for his beautiful skin.
- [Gaby] Dewy is nice.
- [Claire] You wanna try a donut?
- [Alex] Yeah.
- What's your favorite kind of donut?
- I mean, I like the plain.
- Okay, good.
That one you pointed to, that's
the one I want you to have.
- You just gave me the ugliest one.
- [laughing] Yeah.
Ooh, that was a good bite.
- That's a good donut.
- [Claire] Right?
- Yeah.
- Do you wanna compare
it to the Krispy Kreme?
- The glaze is essentially like--
- [Claire] The same.
- Exactly the same.
Besides the shine, yeah.
Consistency, sugar content.
Nailed it.
- Great.
- There's a little bit
more flavor in your dough,
I feel like.
Definitely.
- Well I should hope so.
- Texture of the inside
is a little bit different.
- Yeah.
- But I mean there's no way
you were gonna get that.
- Yeah.
- Zero percent change.
- I totally agree.
Ooh, that was a good one.
- That was a good one.
- I'm really bad at high
fiving with my right hand.
- Yeah.
- I just need to practice sometimes.
- Wait, oh.
- Because I'm a lefty.
- Yeah wait, this is gonna be bad.
[laughing]
Still not good.
- Wait, what's going on here?
- [Claire] You're also a lot taller.
All right, try one more.
- Yeah, so this is a height thing?
[laughing]
- Why are we so bad at it?
I was worried a little
bit at the beginning
of Krispy Kreme that
people had the expectation
that it would be easy
because it's dough and yeast
and that's stuff that I'm familiar with,
but that I was gonna
really struggle with it
and then I was gonna feel bad,
but I think that the amount
the ratio of work to pay
off was really satisfying
in this one, like I
worked just hard enough
to feel like I earned it, but not so hard
that I wanted to throw myself off a cliff.
I don't think I held myself to
a higher than normal standard
on this particular one.
I think I held myself
to the normal standard
that I have for like a baking recipe
or a pastry recipe, which is to say
it should be good.
I was not forced to try and
attempt this beyond day one.
I wanted to attempt it beyond day one.
And also I believe that
we have finally dispelled
any remaining suspicion
of a day three curse.
Day one curse.
All right, this one was really fun.
I really like making Krispy Kreme donuts.
The next one is going to
be miserable, I'm sure.
Just karmically speaking.
So, curious to see what that one is.
[upbeat jazzy music]
Here's how you make gourmet
Krispy Kreme donuts.
For the dough, in the bowl
of a large standing mixer
fitted with a dough
hook, combine 30 ounces
all purpose flour, a
half-ounce kosher salt,
two ounces honey, one
pocket active dry yeast,
and four ounces unsalted
butter cut into small pieces
and make a well in the center.
In a separate bowl, whisk four ounces egg,
two ounces honey, one ounce vegetable oil,
one tablespoon of vanilla extract,
and 16 ounces tepid whole milk.
Pour liquid into the well, and mix on low
until a shaggy dough forms,
then increase the speed
and continue mixing until
the dough is very smooth
and supple and no longer sticky.
Gather the dough into a
ball, flour it all over,
and place it in a clean bowl, covered.
Let it sit at room temperature
until nearly doubled in size,
then transfer to the refrigerator,
and chill until cold,
preferably overnight.
Scrape the dough onto a floured surface,
and roll out to a half-inch thickness,
working quickly and flouring
as needed to prevent sticking.
Use two circle cutters to punch out
3 1/4 inch diameter donuts
with a 1 1/4 inch cutout,
fitting them as closely
together as possible
to maximize yield.
Arrange each donut on its
own square of parchment,
and allow it to proof at room
temperature until puffed,
which could be as few as ten minutes.
Fill a large dutch oven a
third of the way up the sides
with neutral oil, and
heat to 326 Fahrenheit.
Working in batches, fry
the donuts, turning once
until the donuts are golden brown all over
except for a pale ring around the sides,
three to four minutes.
Let cool on a wire rack.
For the glaze, combine
600 grams powdered sugar,
a pinch of kosher salt, two
teaspoons vanilla extract,
30 grams of refined coconut
oil, and 150 grams whole milk
in a bowl, and whisk it till smooth.
Pour slowly over the cold
donuts, enrobing them completely.
Let the glaze set at room temperature.
How long have you been waiting
to show us this squash?
- You know, you think
you're giving me a gift
by giving me this donut, which you are.
But I think I'm giving
you an even greater gift.
I don't even know what to
do with all of the content
I have captured of this squash.
- Would you say that you
are obsessed with squash?
- This is like the tenth
time Gaby has tried
to put this away, and I've
like pulled it back out.
Oh, it's over here again, by the way.
It's just the butt-ernut.
Sorry, did you get that.
- Oh my.
I look over, I see a butternut squash
and five people with their cameras
all surrounding it taking photos.
- You are gonna, have you decided already
that you're gonna edit all this out?
Okay, well for the record, I
just spent like five minutes
making it like a chive G-string.
[laughing]
Anyway.
- [Claire] Where is that?
- [Christina] I'll show it to you later.
This is not for the internet.
- [Claire] Oh my god.
- [Producer] Who is she?
[laughing]
- If there is anything that
was made for the internet,
it's probably this.
