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

Pastry Chef Attempts to Make Gourmet Krispy Kreme Doughnuts | Gourmet Makes | Bon Appétit
do you want to play the game test kitchen apocalypse okay it says if there was an apocalypse and you're in the Test Kitchen like a zombie apocalypse yep what piece of equipment from the kitchen which you grab to defend yourself my helmet but how would that defend yourself against the zombies they could go hook I could see as a weapon okay but if you want to pick another one that's more of a weapon crap hey everyone I'm Claire I'm in the v8s kitchen and today I'm making
pastry chef attempts to make gourmet krispy kreme doughnuts gourmet makes bon app tit

gourmet

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 to two hands I have to say of all of the sweets out there I don't generally gravitate toward Donuts first 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 East oh and 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's so many kinds I'm so excited the Korean looks kind of gross I'm gonna eat that cream this is like Twinkie style they basically inject points all around some cream into the middle so a chocolate filled again it's like I'm a

pastry

cream melted chocolate into a tea of chocolate

pastry

cream is this jelly let's find out oh yeah a lot of jelly this is Oreo oh wow it's like an Oreo cream on the inside 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 like this is such a light doughnut it feels like it's on the verge of being over proofed in which case an over proof
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 like noticeable like oil like you're squeezing a sponge like it it exudes but this doesn't really have that that Jimmy just says it was like something else going on in this doughnut besides the east like maybe some kind of joke conditioners or stabilizers or something like that I know you know they fill the rings I think it's kind of brilliant I love them
so much I love how they like melts in your mouth it's overwhelmingly artificially vanilla II say I do appreciate that they're like sort of fatigue yeah you can eat too and you feel good about it Wow did you guys get these from Penn Station yeah the only the only breaking border because you're creaming off beforehand station for me means I get two donuts before the train for dealing with that I guess you know that so I've been trying to

make

Krispy

Kreme

s for a while really I
haven't like at home yeah like for fun well I'm back in my

pastry

chef

days uh-huh how many times did you try this a lot come on how do they do this oh yeah this is amazing Wow the only good thing to come out of Penn Station possibly ever it's all that it's already about how much of our expectation what's this one oh wow it's Apple that's not what I want to eat and also you got all over your phone help me out here when I heard Chris p3 was the next challenge oh I said
too easy well but then I said you okay Thank You Rona 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 had just so many air pockets I mean it's a very even very white cottony almost like glassy texture of the bread and then it has such a thin golden ring around the outsides and there really isn't even as I point out before there isn't a lot of oil often
you see it like a little inner ring of oil that's absorbed into the doughnut 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 avail 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 doughnut ingredients enriched wheat flour for the C's wheat flour niacin reduced iron thiamine mononitrate riboflavin folic acid close parentheses water palm oil soybean oil sugar contains 2% or less of each of the following East oil lecithin hydrogenated soybean oil salt mono and diglycerides wheat gluten calcium sulfate mono calcium phosphate BHT dried milk powder egg yolk cellulose gum calcium propionate to maintain freshness ammonium sulfate ascorbic
acid dye calcium phosphate sorbitan mono stearate tocopherols tricalcium phosphate diammonium phosphate close parenthesis and of the glazed 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 the long list my guess is that there's a lot of trade secrets here and we're not gonna find a lot pyro

Krispy

Kreme

I would heavily protect all this proprietary
information but we'll see if 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 swatter fall one way to spread bit of glaze and that cooks them it's a moving belt and then that drains away and then they're going they got an even coating all the way around oh look at how they're formed wait hold on that's really important how they're
formed yeah okay it means that the dough is probably so soft it can't be rolled and cut you know what I mean or is that just like an efficiency thing it might be an efficiency thing to like cut down on waste but I think you can tell yeah it's so soft like it has to be extruded which means maybe I'll have to just pipe in the middle ring uh-huh all right this it's also like sticky looking yeah exactly the music is so funny I don't think you can bring in a fryer wow that was
just like a mess right yeah do you want to try one okay they should come try right yeah yeah okay cool let's go they're so light the lightness is yeah they weigh nothing one doughnut means 53 grams it doesn't kind of take a fry out it does but it's surprisingly not 51 they're all really close in size he's got it I think that every one of these I think like it follows the normal pattern of warming

make

s such as there's flavor and then there's texture I often you
can get one or not the other and I think like flavor easy to improve texture no way in hell I'm gonna get for me like this all right here's here are the parts of the process mixing the dough I have to do some experimenting with proofing do I want to 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 de clèves well they really have to focus on is the dough and the proofing and the frying and try
figure out that process so I have a recipe that I developed a while back for a youths tonot I'm gonna use that as my driving off point that'll be around one there's one working I know but it's so it's not on a tilt edge so it's able to bring a little more power to the equation oh that's cool see how the bowl Oh tasty they thought of everything Wow here we go Wow butter those got nowhere to hide that's pretty fast all right cool thanks great go get up 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 going to proof it I technically don't have to perfuse if you know that it's alive and I think I'm okay to take that risk all right let me get started 30 ounces of bread flour half an ounce baking powder 1/2 ounce poacher salt I'm sorry two ounces white sugar I'm gonna let this mix for a good long while before I add the butter it's very satisfying
everyone everyone give it a poke so I'm covering this bowl this has to rise now that this has risen frankly 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 Joe has semi proofed and now I want to form the donut so I'm gonna roll it out with active dry yeast there's always a step called Pat where you punch down the dough and that basically knocks all the air up but it also refeeds the yeast the dough feels nice
pastry chef attempts to make gourmet krispy kreme doughnuts gourmet makes bon app tit
it feels soft basically like to proof the donuts on their individual square of parchment because it

make

s 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 but basically so this one is an eight and a half centimeter diameter I think I'm gonna go a little bit smaller because they're going to grow in size that looks like this I think that
seems reasonable I think so maybe I want to

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 original also they shrink once you kind of punch them okay so what I need right you want to play with the scraps I'm gonna eat another doughnut later that's better I would love a piece of one Oh God thank you I don't know how that many that is there was a philosophical question well
they don't have to have holes filled

doughnuts

don't have holes but I suppose that a doughnut 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 it'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 we just want sit in 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 in the overproof and then they tend to absorb a lot of oil so I'm gonna start heating some vegetable oil all right so we're at 340 so we're almost exactly at the right temp I want to start by throwing some of these guys into the oil I'm gonna start turning these facility 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 they don't look bad these feel very light which is good that's how that's going for a whole bike I in photo they look really good movie no way one we've seen so these were around 50 between 50 and 53 grams each the original

Krispy

Kreme

with the glaze that's fifty point three grams and one of these is fifty three point three grams
pretty close okay so I'm going to pull it apart it's warm but not hot and not that greasy so it's a little over proved but just let me know what you think about know rota we're good do you like meals on the first try oh you're that we've never said that on this show it's good right I mean there's no please let me sleep hey pretty good so the first side is a little drier but the second side we're all those air bubbles are rising to the top when I squeeze it see
that oil that comes out I feel like the

Krispy

Kreme

s 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 it's just like it's so airy and then it kind of collapses so I'm gonna work on that you'll get on the second try going on the second try I think musics my ears rota 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 on to glaze I'm going to start with let's call it 200 grams of powdered sugar pinch of kosher salt called a teaspoon of vanilla extract it might be a little thick but no it seems like on the earlier ones that's thinned out pretty well that might look better okay great so they tasted a little coconut because we didn't ever find coconut oil it's a little bit like that no no just in the glaze actually there's like a
little bit of oil it

make

s it like that I think it

make

s it like thicker see it look darker yes definitely got more color and here all you Paul you take do you take whatever it take any any of those because this is just a um this is your first pass really it seems right that little bit of coconut 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 flavor you really you think so I mean yeah that visual
and that wrap that around nest as opposed to the leg is this about a car trip to boom yeah either this is a little bit lighter yes I thought I dunno so you see how this is like you're getting so much lift that it's going like inner tube height on the side whereas that has like that lifesaver II very round doing great so far you smiling nailing it didn't you think the most success I've ever had at this point and Gloria

make

s 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 I'm gonna let this gonna set this aside this store will be exactly the same as the first batch except using all-purpose flour instead of
bread and I'll be adding this cook true mixture oh I'll set up the dough I'll let it sit overnight I'm hoping tomorrow not only will the flavour be a little bit better a little more nuance 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 Hansie it was like you're done Carlo was like you're done Christmas like you're done and I'm still going Mike come his levels pretty
high mostly because I've had a lot of experience with Donuts so I have a maybe a broader deeper knowledge base than I have on say sour patch kids go into the fridge I'll come back in the morning and check on it reading inspirational words for Claire tomorrow what would you like my current self to say to my future self honey I frustrated just go back to the first version it was really good I am actually excited about today I'm excited to see the dough 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 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 a lots of air bubbles only on one side of the donut I think to what I do I have to try to prevent that from happening it's not only just to prove 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 sort of even more evenly distributed but for now I'm just going to cover these and let them proof room temperature and yesterday they went about an hour so
I'm gonna start checking them earlier this one is not good it's when it's turning up at first of all it's under proofed he has that dark ring I sort of hit 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 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 don't have to cut out that step basically so I got to let him just go on one side and then the other side here's where it's talking about how its split do you see that now it's really hot you can see in that ring instead of it being smooth there's like a kind of like 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 kind of want to fry
pastry chef attempts to make gourmet krispy kreme doughnuts gourmet makes bon app tit
all of them I just throw them in there and see it see how they turn out 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 oils cooler I used all-purpose flour instead of bread I added the roux and they proved less time if you could think so I think I did why did you

make

so many changes from the one third recipe yesterday because I was about I know we can't think about what we
were change and then I tried to change everything like we should just go back to where you were and just not proof it us okay the only thing we didn't like was the bubbles on the underside right right but I was trying to fit I their needs can I just sit here with my brain and thinking and the recipe and think about it just really thought I was gonna finish right now and I was just gonna

make

the

pastry

cream and some ganache and I was just gonna spend the rest of the afternoon decorating

doughnuts

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 the consensus with three people in a row we're like you nailed it I know they've been why did I even change anything no right they just said it dialed in I'm gonna do like a Boston cream I'm like gonna go wild cuz that part's fun and easy and like
it ah Sh frosting I got sprinkles gonna it's gonna be good I just gotta get the dough the dough looks great I'm gonna cover this Letta proof you gonna go about an hour well 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 custard filling so I'm gonna

make

some

pastry

cream melt some chocolate and a half of it then I'll get I'll have my vanilla and chocolate fillings they're
more milk so I'm streaming the milk mixture into the egg mixture so I've chocolate vanilla custard filling half vanilla and now I'm stirring the chocolate so the heat or 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 I'm making the pink frosting and potala pressing right outside the doughnut one chocolate just regular and one white
chocolate that I'm gonna flavor with freeze-dried strawberries and we pulverize give me the pink it's pink okay all right I like electric pink this is a gel food coloring a little Pinker than theirs that's okay so I'm going to keep these in here under a very very low flame or 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 has risen
nice and soft and bouncy I'm gonna turn it turn it out and I want to try to not add a lot of flour this time for rolling because I don't want to try out the surface I'm just kind of trying to go back to what I did before the oil it's not that's not 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 that's 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 like they're being kind of 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

make

sure horn this into the
end of the day and then ever go home delicious I'm gonna test this guy Oh oh no oh no I'm not I'm not gonna puncture that so that one was kind of a failure I got it I don't know what happened I got a huge air pocket in it I guess they're just like pooping so fast I don't know I'm gonna fry these I think I think we're there cuz if we're not there that I'm not I don't under it again today and I might as well just hurry up what the hell cute these are
little clothes these are splitting apart a circus Astor Kris why aren't they good don't look at that site just look at that site yeah 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 are some issues mostly they're getting air pockets of wildly different sizes and shapes on the one hand they seem under proved because of the way they're sitting in the oil and on the other
hand they seem overproof 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 like a little confused about what's happening cuz it seems like both over proofing and under proofing at the same time I think I do go back and rethink a little bit more about the dough it's not really working the only thing I can really do now is think about the glaze 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 you helpful my yield is from these donuts with the glaze on it it's like it doesn't look so bad in comparison well I'm happy with the glaze I think we can end on that note I have to try the dough again I'm torn between only changing one thing at a time or changing everything today's day three I forgot to do that thing where I was gonna go home and research this
issue so now 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 like over proofing issues and the size of the air bubbles what did I not like about the first version I am basically going after the first version but no baking powder my idea at a 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
grease parchment paper so that there's like a layer of oil protecting the surface of the dough so it doesn't dry out so much so last week I made the fillings and frostings which should be fine they help 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 you should be fine they just need to be gently rewarmed so that they melt again and then here are my

pastry

creams aka my fillings and
then I can get these into a piping bag fitted with star tip for filling the glaze that I made on Thursday first of all doesn't hold that obviously I used it just took away the

doughnuts

I already had so I have to

make

that again take a look at the dough its 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 the texture is nice it's 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 flavors good visually this is not my favorite batch but I think in terms of texture these are the closest so far okay so here's a box of

Krispy

Kreme

flown in fresh every day alright 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 glaze the doughnut donuts with frosting or glaze 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 upset okay so now let me move on to the filling and I want to basically poke the tip into the center of the doughnut and then start to squeeze so this is why I'm using a star tip because it's kind of pointy I want to 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've done probably need to
rewarm some of this ganache I want to 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 let the excess drip and then turn over and then sprinkles while it's still wet I dip these in record time and they look great all right I'm done great I'm actually yeah uh you know they don't look as perfect as

Krispy

Kreme

like this is this is like a mochi yeah oh for sure perfect cartoon
doughnut but at least you know mine look homemade that's okay named Chris you're gonna try one can I give you one to try yeah I'm gonna deal with custard that would be fun yeah do you want vanilla custard or chocolate custard yes I was hoping you were gonna say that oh not the best custard placement do you want a little more though sure I type it right in so I'm saying like artisanal yeah buddy's yeah yeah Claire I'm very confident about the custard oh it's just all a
piece of fruit it's so good though it is so good you just do whole chocolate melt it into it no cocoa just I need one

pastry

cream vanilla and then melted chocolate and it just adds like that little bit of edge to the

pastry

cream yeah like perfect and like I love the amount of sweetness in the cream I think it's good on its own okay so the glaze just gonna yeah not to Sweden oh you know it comes off as being like a little bit prettier than like just like an enriched like super buttery
super eggie you know kind of dough I think that

make

s it really stand up particularly well against the filling that looks good I mean this looks highly appealing my problem with like store-bought Boston creams is that there's no enough cream well there you go take a look at that video me this is so good this is delicious once I like Swiss ganache Oh melt it and then dipped Krissi they just told me that alex begs it's writing a newsletter about you and your skincare routine she described
your complexion and to look glazed donut and I just want to say that it that you have beautiful dewy skin and it is not unlike the

Krispy

Kreme

glaze I just never thought anything about me would be compared to a dome but a me these are segment of the whole no no these bears mine isn't as shiny Andy is known for his beautiful ladies nice you want to try donut yeah what's your favorite kind of donut I mean I like the plain okay good that when you point at you that's the one I want you
to have that was a good bite right yeah doing the compared to the

Krispy

Kreme

glaze is essentially like the same exact Lizzy besides the shine mmhmm yeah consistency sugar content no but great there's a little bit more flavor in here doing well I sure hope so texture the inside is a little bit different yeah but I mean there's no way you're gonna get that yeah 0% chance I totally agree oh that was a good one I'm really bad at high-fiving with my right hand Harrison seek practice
sometimes wait cuz I'm a lefty you're also a lot taller 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 Joe and nice and that 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 of like the like 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 to attempt this beyond day one I wanted to attempted to be on day one and also I believe that we have finally dispelled any remaining suspicion of a day three curse day one curse alright 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 here's how you

make

gourmet

Krispy

Kreme

Doughnuts

for the dough in the bowl of a large stand mixer fitted with a dough hook combined 30 ounces all-purpose flour 1/2 ounce kosher salt 2 ounces honey one packet 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 vegetable oil 1 tablespoon 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 a 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 and transfer to the refrigerator and chill until cold preferably overnight
scrape the dough onto a floured surface and roll out to 1/2 inch thickness working quickly and flowering as needed to prevent sticking use 2 circle cutters to punch out three and a quarter inch diameter donuts with a 1 and a quarter inch cut out fitting them as closely together as possible to maximize yield arrange each donut on its own square of parchment and allowed to proof at room temperature until tops which could be as few as 10 minutes fill a large Dutch oven 1/3 of the way up the sides
of neutral oil and heat to 325 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 3 to 4 minutes let cool and a wire rack for the glaze combine 600 grams powdered sugar a pinch of kosher salt 2 teaspoons vanilla extract 30 grams or fine coconut oil and 150 grams whole milk in a bowl and whisk until smooth pour slowly over the cooled donuts and robing them completely let the glaive set at room temperature
how long have you been waiting to show us the squash you 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 is quash what do you think that you are obsessed with squash this is like the 10th 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 you know it's just like the butter or not sorry did you get that I
look over I see a butternut-squash and five people with their cameras all surrounding it taking photos you don't can it are you avoiding it have you decided it 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 oh my god anything that was made for the internet it's probably this