Pastry Chef Attempts to Make Gourmet Krispy Kreme Doughnuts | Gourmet Makes | Bon Appétit

Do you want to play Test Kitchen Apocalypse game? Okay, so it says there was an apocalypse and you're in Test Kitchen like a zombie apocalypse. Yes, what kitchen equipment do you take to defend yourself. My helmet, but what would that be like? Defend yourself from the zombies, they could get hooked. I could see it as a weapon, that's fine, but if you want to choose something that is more of a weapon. Hello everyone, I'm Claire, I'm in the v8 kitchen and today I'm making

gourmet

food. Krispy Kreme There used to be a Krispy Kreme. I don't know if it's still there in my town growing up.

I think I could probably count the number of times I've had a Krispy Kreme on one or two hands. I have to say it. all the sweets there are. I generally don't go for Donuts first. I am so overwhelmed by the pictures of these Donuts that I am actually very excited and I like making donuts because I like working with East and frying. it's like I'm really excited, I'm pretty excited from my point of view, it wouldn't be that hard to

make

a lot of different varieties because it's just a dough and it depends on how you cut it and then fill it. and ice there are so many types I'm so excited the Korean one looks a little gross I'm going to eat that cream this is like the Twinkie style they basically inject dots around some cream in the middle so it's filled with chocolate again it's like me' I'm a custard melted chocolate in a chocolate custard tea is this jelly, let's find out oh yeah, a lot of jelly this is Oreo oh wow it's like an Oreo cream inside I don't need to destroy all this, but you I have the idea I'm going to feel terrible I don't know, today is going to be tough it's extremely airy, very very light and yet heavy at the same time, this is such a light donut that it feels like it's about to be overprotected, in which case a donut that's too tough absorbs a ton of oil.

This is a mistake I've made in the past when that happens. If you squeeze the sides, it feels like oil, like you're squeezing a sponge, like it exudes, but not this. It doesn't really have that thing where Jimmy is just saying that something else is going on in this donut besides this one, like maybe some kind of joke conditioners or stabilizers or something. I know you know they fill the rings. I think it's something brilliant. I love them so much I love how they melt in your mouth It's overwhelmingly artificial vanilla. I mean, I appreciate that they're kind of like fatigue.

Yes, you can eat too and you feel good. Wow, did they buy these from Penn Station? yeah, the only one, the only one that breaks the border because you're leaving the station early for me means I get two donuts before the train to deal with it. I guess you know that, so I've been trying to

make

Krispy Kremes for a while, I really have. It's not like at home, yes, I like to have fun, well, I'm back to my

pastry

chef

days. Uh-huh, how many times did you try this? Come on, how do they do it?

Oh yes, this is amazing. Wow, the only good thing is yet to come. outside Penn Station possibly ever is all it's already about how many of our expectations is this oh wow it's Apple that's not what I want to eat and you also have all your phone help me here when I heard Chris p3 was the next challenge oh, I said very easy, but then I said you're okay. Thanks Rona, though, I think the challenge is getting something so light and airy without it just soaking up a ton of oil in the fryer. I think it will be a challenge inside. it had so many air pockets in it, I mean, it's a very white, almost glassy, ​​cottony texture of the bread and then it has such a thin golden ring around the outside and there really isn't even, like I pointed out before, there isn't. a lot of oil you often see it as a little inner ring of oil that is absorbed by the donut, but that hasn't happened here, the glaze is white and it has, but it's so thin that it really gives some sort of benefit I think. can improve on taste easily texture I don't think it will improve this time for my favorite part reading the ingredients we had to do a little research for this one we found them posted online they are not listed on the box wow this one is fantastic, so this is for original glazed donut ingredients, enriched wheat flour for Cs, wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, near parentheses, water, palm oil, oil soybean, sugar, contains 2% or less of each of the following This oil lecithin hydrogenated soybean oil salt mono and diglycerides wheat gluten calcium sulfate calcium monophosphate BHT powdered milk powder egg yolk cellulose gum calcium propionate to maintain freshness ammonium sulfate ascorbic acid color calcium phosphate sorbitan mono stearate tocopherols tricalcium phosphate diammonium phosphate close brackets and sugar icing 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 the long list I guess there are a lot of trade secrets here and we're not going to find much Krispy Kreme pyrotechnic.

I would be very protective of all this proprietary information, but we'll see if we can find it online. They have a self-explanatory YouTube channel, I think, but they come out of the fryer and onto a rack. and then as they cool, they go under this constant fly swatter, they fall in a way to spread a little bit of frosting and that cooks them, it's a moving ribbon and then it runs off and then they're gone, they have an even layer all the way around, oh look how they form, wait, wait, that's very important how they form, yes, okay, it means the dough is probably so soft that it can't be rolled or cut, you know what I mean , or is it just a question of efficiency, it could be a question of efficiency to reduce waste, but I think you can say that yes, it is as smooth as if it had to be extruded, which means that maybe I will have to just place a pipe in the middle ring, aha, okay, this is sticky too.

It looks, yes, exactly, the music is very fun. I don't think you can bring a deep fryer. Wow, that was such a disaster. light, lightness is yes, they don't weigh anything, a donut means 53 grams, you can't fry it, yes, but surprisingly it doesn't weigh 51, they all have a very similar size, he has it, I think each of these, I think. as if following the normal heating pattern, it creates flavor and then texture. You can often get one or not the other and I think the flavor is easy to improve, the texture is no way I'm going to get something like that for me.

Here are the parts of the process of mixing the dough. I have to experiment a little with the test. I want to do the traditional two proof, single proof and then start forming the dough, letting them proof, fry and glaze them before boarding. keys, well, what you really have to focus on is the dough, the fermentation and the frying, and trying to figure out that process, so I have a recipe that I developed a while ago for a young man. I'm going to use that as my starting point. I'll be around one, there's one working I know, but it's just not on a sloped edge so it can bring a little more power to the equation, oh that's cool, look at how the bowl turns out.

Oh, tasty, they thought of everything. Wow, here we go. Wow, butter. Those have nowhere to hide, that's pretty quick, okay, great, thanks, great, get up, okay, feeling better, you know what I'm going to go ahead and take a chance that this yeast hasn't gone bad and I'm not going to try it. Technically you don't need to perfuse him if you know he's alive and I think I can take that risk okay let me start 30 ounces bread flour half an ounce baking powder 1/2 ounce sneak salt Sorry two ounces white sugar. I'm going to let this mix for a while before adding the butter.

It's very satisfying for everyone, everyone give it a push, so I'm covering this bowl, this has to rise now that it's risen, frankly, it needs more time. but I'm going to try it, so if they don't come out I'll blame you first, okay, this Joe has a semi proof and now I want to form the donut, so I'll roll it out with active drying. yeast, there's always a step called Pat where you punch the dough and that basically knocks out all the air, but it also feeds the yeast back, the dough feels good, it feels soft, it's basically like testing the donuts in their individual square of parchment because it does.

It's much easier to take a very light donut that could easily lose its shape when handling it in the fryer. I'm going to cut them and they will expand beyond the dimensions of the cutter, but basically this one is eight and a half. centimeters in diameter I think I'm going to make them a little smaller because they're going to grow to a size that looks like this I think it seems reasonable I think I might want to make them a little bigger I don't know I think they should all be the same size as each other .

They do not necessarily have to be the same size as the original. Plus, they shrink once you hit them. Okay, so what I need. Do you want to play with the remains? eat another donut later, that's better. I would love a piece of one. Oh God, thank you, I don't know how many there are, it was a philosophical question, well, they don't have to have holes. Donuts don't have holes, but I. Suppose a donut has a hole for even cooking so there can be full circulation of heat and oil throughout, but this is what it looks like, not bad.

I'm going to do it on a second sheet of parchment with the rest. cuts, but basically now is the time for these to be tested a second time. I don't think this is going to take that long. Usually the second test goes a little faster. These donuts here we just want them to fit on that first sheet as they rise. Again I should start with my oil because once they're fermented I don't want them to last much longer because in the overheated they tend to absorb a lot of oil so I'm going to start heating up some vegetable oil so We're at 340 so we're almost exactly at the correct temperature.

I want to start by throwing some of these guys into the oil. I'm going to start turning these installs, they're getting a decent color on the first side and I think I've almost gotten to the point where I've got that ring, okay, they're done, I mean, no, they don't look bad, they feel very light which is good, that's how it works for a complete bike. In the photo they look very good, movie. There's no way we've seen one, so these were about 50, between 50 and 53 grams each, the original Krispy Kreme with the frosting weighing fifty point three grams and one of these weighing fifty three point three grams pretty close, so I'm going to throw.

As an aside, it's warm, but not hot and not that greasy, so it's a little tasted, but let me know what you think. Be broken, we are good. Do you like meals on the first try? Oh, you are that which we have never said. which on this show is good, right, I mean, there's no, please let me sleep, hey, pretty good, so the first side is a little bit drier, but the second side we're all those air bubbles that rise to the surface when I squeeze it, look at that oil. comes out I feel like Krispy Kremes don't really do that and that's why I have to be more careful with that test, you see, it's like this second fried side, it's like it's very airy and then it collapses, so I'm going to work on you'll get that on the second try going on the second try I think the music my ears rotate we didn't even plan I didn't even tell him to say it I'm at the point where I should try it to incorporate the frosting so I can see what the level is overall sweetness, so I'll move on to the glaze.

I'm going to start with let's call it 200 grams of powdered sugar, a pinch of kosher salt called a teaspoon of vanilla extract, it might be a little thick, but no, it seems like in the previous ones it was diluted quite well and could look better, okay, great, so they tasted a little like coconut because we never found coconut oil, it's a little like that, no, no, only in the polish there is actually like a little bit of oil it

makes

it like that I think it

makes

it thicker, I see it darker yeah it definitely has more color and here Paul you take whatever it takes any of those because this is just a um this is your first pass it really seems right that little bit of coconut really yeah I don't know why we can just call it flavor, but it looks like it's supposed to be there, you have to make them with a lighter color. do you really believe it I mean yeah that picture and that wrap around the nest instead of the leg it's about a car ride to the boom yeah this is a little lighter yeah I thought I don't know , so you see how he is like you.

You're getting so much lift that goes about the height of the inner tube on the side, while that Lifesaver II is very round and working great so far, smiling, nailing it, don't you think that's the most success I've had right now and Gloria? Just say yes, perfect, this is the plan. I'm going to make another batch of this dough with one crucial change and that is that I'm going to create a roux using a little bit of flour and milk and the idea is that when I add Return It to the dough, it increases the dough's ability to retain moisture and Then, when you cook them, they have an even softer, more tender texture because of that extra moisture.

I'm going to let this go to the side. This store will be exactly the same as the first batch, except that I will useall purpose flour instead of bread and I'll add this real baking mix oh. I'll prepare the dough. I'll let it sit overnight. I hope that tomorrow not only will the flavor be a little better and a little more nuanced, but it will also have an improved texture. I'll work on something that really sticks. The cutting, testing and frying was a big success, everyone said, so Hansie, it was like you were done. Carlo it was like you were done.

Christmas like you're done and I'm still going. Mike reached his fairly high levels mainly because I've had a lot of experience with Donuts, so I have a perhaps broader and deeper knowledge base than I have about, say, Sour Patch. The children go to the refrigerator. I'll come back in the morning and check it out by reading inspiring words to Claire tomorrow. What would you like? my current self to tell my future self honey, I'm frustrated, I'm just going back to the first version, it was really good. In fact, I'm excited for today. I'm excited to see the dough.

I'm excited to make some donuts so you can see what the dough is. Lifted up, which is great, that means I can go straight to rolling and cutting. This is basically the best case scenario because cold dough is easier to work with the first pass, I think it was very close and just needs some final adjustments so I think in the end. Today I'm going to have something I'm proud of. One of the problems yesterday was that I think they overheated a little, but when they went into the oil, all those air bubbles rose to the top of the donut and the heat expanded. and it rose to the top, so there were a lot of air bubbles only on one side of the donut.

I think what I do I have to try to prevent that from happening, it's not just to test them less and whitewash them. in the oil on both sides initially but also to rotate them while they're fermenting so the gas is even more evenly distributed but for now I'm just going to cover them and let them ferment at room temperature and yesterday they did about an hour so I'm going to start let's check them first this one is not good it's when it appears at first it's not protected enough it has that dark ring in a way I hit it I feel like it has too much baking powder maybe but the hole is like closed, I don't want that to happen, maybe blanching it in the oil is a problem.

I think that's the problem. What's happening is I'm putting the outer layer of dough into the oil and drying it out and then but the center. It continues to expand as it cooks. Basically, I don't have to eliminate that step, so I have to let it go from one side and then the other. This is where we talk about how it is divided. Do you see that it is very hot now? You can see that on that ring, instead of being smooth, there's kind of a chip on it, so the smaller the donut holes that I cut because they're smaller, they get to room temperature the quicker.

I think they are actually tested for frying. I throw them all in there and see how they turn out, this is the problem, it's like a dense, dense, then big air bubble, instead of something like this that is so uniform across all the oils. fresher, I used all-purpose flour instead of bread, added the roux and they tasted less time-consuming, if you can think of it. I think so, why did you make so many changes from the one-third recipe yesterday because I was about to find out that we can? I didn't think about what we were going to change and then I tried to change everything like we should just go back to where you were and just not try it, okay the only thing we didn't like was the bubbles at the bottom, right, but it wasn't there. trying to meet your needs, can I just sit here with my brain and think and the recipe and think about it?

I really thought I was going to finish right now and make the

pastry

cream and some ganache and just spend the rest of the afternoon decorating donuts instead this is what I have. I'm going to make another batch of dough the same as yesterday's first batch but I'm going to use all-purpose flour instead of bread and I think a little less. baking powder consensus with three people in a row we're like you nailed it I know they have why did I change anything? It's not true, they just said he scored. I'm going to make like a Boston cream.

I am like. I'm going to go crazy because that part is fun and easy and I like ah Sh frosting. I have sparks. It's going to be good. I just have to get the dough. The dough looks great. I'm going to cover this Letta test. It will take approximately an hour. Well, that's proof. just to keep the momentum going, at least I'm going to make something that I know will work and taste good, which is custard filling, so I'll make some custard, melt some chocolate and a half and then I'll have my custard fillings. vanilla and chocolate, they are more milk so I am pouring the milk mixture into the egg mixture so I have vanilla and chocolate custard filling half of vanilla and now I am stirring the chocolate so that the heat or the pastry cream melts the chocolate these two will go in the refrigerator until they are completely cold and ready and then I will put them in piping bags and they will be ready for the filling.

I'm making the pink frosting and pressing potala right out. the donut, one with normal chocolate and one with white chocolate, which I'm going to flavor with freeze-dried strawberries and we'll pulverize it, give me the pink one, it's pink, it's okay, I like electric pink, this is a gel food coloring a little pinker than theirs, that's fine. so I'm going to keep them here on a very low heat or they'll be hot and still runny and that's okay, now I have to clean, regroup, check my dough and hopefully move on to fermenting and frying. and hoping for the best, our dough has risen nice, soft and bouncy.

I'm going to turn it over and I want to try not to add too much flour this time to roll because I don't want to test the surface. I'm just trying to get back to what I did before the oil. It's not that it's not intentional. I'm just going to try one at 350 and see what happens. Wow, it's very, very light, so this is the first side and definitely. It looks like that's the first side that goes in the fryer and it turns out the best, so it weighs 49 grams so it's even lighter than Krispy Kreme, but again the thickness and everything is a little different, there are some air pockets bigger, but they don't seem to follow the same. pattern as if they were being some kind of air tunnel on one side.

I think this is good. I think in a couple more minutes of testing I'll add another one and then if it's okay, it'll all go in the refrigerator and I'll just fry it in batches. I look forward to making sure this makes it to the end of the day and then coming home delicious. I'm going to try this guy. Oh, oh no, oh no, I won't. I'm not going to drill that. So that was a failure. I understood. I do not know what happened. I have a huge air pocket. I guess they're like pooping so fast.

I don't know. I'm going to fry them. I think so. I think we're there because if we're not there, I'm not, I'm not doing it again today and I might as well hurry up, what the hell cute, these are little clothes, they're breaking up a circus. Astor Kris, why? They are not good? Don't look at that site, just look at that site, yeah, okay, not all of them look that bad. I like this one, this one, this one and this one and those, these are good, actually like them, they all look good. but there are some problems, mainly, they are having airbags of wildly different sizes and shapes, on the one hand they seem under-tested because of the way they sit in the oil and on the other hand they seem too resistant because the air is expanding. so much and then they collapse and a lot of big air bubbles appear like that, so a big air pocket right there is not going to work, so I'm a little confused about what's happening because it seems like there's over and under testing in the At the same time I think I go back and reconsider a little more about the dough, it's not really working, the only thing I can really do now is think about the frosting, we don't have time for another batch of dough today, so I'm going to take the amount of frosting I prepared earlier.

We look useful. My yield comes from these donuts with the glaze. It seems like it doesn't look too bad in comparison. Well, I'm happy with the frosting. I think we can finish. That note I have to test the dough again. I'm torn between just changing one thing at a time or changing everything today, day three, I forgot to do that thing where I was going to go home and research this topic, so now to think on the fly. about how I'm going to change the dough I've been working on to fix some of those issues, like over-proofing and the size of air bubbles, which I didn't like about the first version.

I'm basically going after the first version, but without baking powder, my idea about baking powder will correct that problem that was happening from the 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 there's like a layer of oil protecting the surface of the dough from drying out too much, so last week I made the fillings and glazes, which should be fine, they help hold for a long time, but I want to check if they are good, delicious. So this is my chocolate ganache and this is my white chocolate and strawberry ganache so you should be fine they just need to be reheated gently so they melt again and then here are my pastry creams aka my fillings and then I can put them in a pipe. bag equipped with a star tip to fill the glaze that I made on Thursday first of all, it doesn't hold up, obviously I used it, they only took away the donuts that I already had, so I have to make them again, look at the dough that has already risen .

It's hitting the top of the plastic so I think we're ready to move on to the next step, the texture is nice, it really pulls apart like bread and yes there are some larger air pockets but it doesn't seem like that. it absorbed a ton of oil which is a plus it tastes good visually this isn't my favorite batch but I think in terms of texture these are the closest ones so far so here's a box of Krispy Kreme that arrives fresh every day, so the chocolate, oh, look, some of these are glazed, so the jelly fillings are glazed, the chocolate glazes are not glazed, so I'll leave some of these unglazed, the glazed donuts or frosting so I have quite a few to frost but I'm I'm going to go ahead and frost what I have so far as much as I can to let them get angry okay so now let me move on to the filling and basically I want to stick the tip in the center of the donut and then begin to squeeze.

So that's why I'm using a star tip because it's a little pointy. I want to fill them before I put the chocolate glaze on these guys and I think chocolate on that one and then a couple of these with strawberry and then I probably need to reheat some of this ganache. I want to melt it and then if it's a little bit broken, I can add a little bit of water to soften it and then it should be ready. I'm going to dip this guy, let the excess drip off and then turn it over and then sprinkle it while it's still wet.

I dip them in record time and they look great, I'm done great. Actually, yeah, you know, they don't look as perfect as Krispy Kreme like that. It's like a mochi, yeah, oh sure, a perfect cartoon donut, but at least you know mine looks homemade, that's good, named Chris, you're going to try one. Can I give you one to try? Yeah, I'll deal with the custard, that would be fun. Yes, do you want vanilla or chocolate custard? Yeah, I was hoping you'd say that. Oh, not the best custard placement. Do you want a little more? Sure, I write it right, so I say like artisan, yes, friend, yes, yes, Claire.

I'm so confident in custard, oh it's just a piece of fruit, it's so good, it's so good though, you just make whole chocolate, you melt it, there's no cocoa, I just need a custard, vanilla and then melted chocolate and just it adds like that little bit of edge in the pastry cream, yeah it's perfect and I love the amount of sweetness in the cream. I think it's good on its own, okay, so the frosting just yeah, not Sweden, oh, you know, it turns out like a little bit prettier than a super enriched egg, super buttery, you know, kind of dough.

I think that makes it really hold up particularly well to the filling, which looks good. I mean, this looks very attractive. My problem with store-bought Boston creams. it's that there's not enough cream, well, there you go, watch that video, yo, this is so good, it's delicious once I like Swiss ganache. Oh, melt it and then I wet Krissi. I was just told that Alex begs. He's writing a newsletter about you. your skincare routine, she described your complexion and how you look like a glazed donut and I just want to say that you have beautiful, dewy skin and it's no different from Krispy Kreme frosting.

I never thought anything about me would compare to a dome but to a me these are a segment of the whole no no these bears mine is not that bright Andy is known for his beautiful ladies nice do you want to try the donut yeah what's your type of favorite donut I mean, I like the simple good good that when you point out You, that's the one I want you to eat, it was a good bite, right? Yes, making it compared to Krispy Kreme frosting is essentially like Lizzy herselfbesides the shine mmhmm yes, consistency, sugar content, no, but great, there is a little more flavor here. okay i hope so, the texture of the inside is a little different, yes, but i mean there is no way you will get that, yes, 0% chance.

I totally agree, oh that was a good one. I'm really bad at high-fiving them. my right hand Harrison looks for practice sometimes wait because I'm left handed and you're a lot taller too. I was worried. A little bit at the beginning of Krispy Kreme, people had the expectation that it would be easy because it's Joe and nice and stuff that I'm familiar with, but that I was really going to struggle with it and then I was going to feel bad. , but I think the amount of work to pay off was really satisfying in this case, as I worked hard enough to feel like I earned it, but not so hard that I wanted to jump off a cliff, I don't think.

I held myself to a higher standard than normal in this particular. I think I stuck to the normal standard I have for a baking recipe or a pastry recipe, which is to say it should be good. I wasn't forced to try. This beyond the first day I wanted to try to be on the first day and I also think we've finally dispelled any remaining suspicions of a day three curse, day one curse, well this one was a lot of fun, I really like making Krispy Kreme donuts, The next one is I'm going to be miserable, I'm sure I'm just talking karmically, I'm really curious to see what that is.

Here's how to make

gourmet

Krispy Kreme donuts for dough in the bowl of a large stand mixer fitted with a dough hook, combined with 30 ounces of all-purpose flour. 1/2 ounce kosher salt 2 ounces honey one package active dry yeast and 4 ounces unsalted butter cut into small pieces and make a well in the center in a separate bowl with four ounces egg 2 ounces honey 1 ounce of vegetable oil 1 tablespoon vanilla extract and 16 ounces warm whole milk, pour the 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 , flexible and no longer sticky.

Gather the dough into a ball, flour it all over, and lay it out. place it in a clean covered bowl, let it sit at room temperature until almost doubled in size and transfer it to the refrigerator and chill until cold, preferably overnight, scrape the dough onto a floured surface and roll it out to a thickness of 1 /2 inch working quickly and flowering as needed. To prevent sticking, use 2 circular cutters to punch out three and a quarter inch diameter donuts with a 1 and a quarter inch cut, fitting them as close together as possible to maximize yield, place each donut on its own square of parchment and let it sit. stand at room temperature to top, which could take as little as 10 minutes, fill a large pot 1/3 of the way up the sides with neutral oil and heat to 325 Fahrenheit, working in batches, fry the donuts, turning them once. once until golden brown all over. except for a pale ring around the sides, let cool for 3 to 4 minutes and a rack for the glaze combine 600 grams of powdered sugar a pinch of kosher salt 2 teaspoons of vanilla extract 30 grams or fine coconut oil and 150 grams of whole milk in a bowl and whisk until smooth, slowly pour over the cooled donuts and stir thoroughly, let the glaive sit at room temperature.

How long have you been waiting to show us the pumpkin? You're giving me a gift by giving me this donut, which you are, but I think. I'm giving you an even bigger gift I don't even know what to do with all the content is squish what do you think you're obsessed with pumpkin? This is like the tenth time Gaby's tried to save this and I liked pulling it out again oh, it's here again by the way, you know it's like butter or not, sorry, you got it. I look up and see a pumpkin and five people with their cameras surrounding it, taking photos of you.

You can not? Are you avoiding it? Have you already decided? You're going to edit all of this. Okay, for the record. I just spent like five minutes making it like a chive thong oh my god everything that was made for the internet is probably this