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

Do you want to play Test Kitchen Apocalypse game? Okay, it says if there was an apocalypse and you're in the Test Kitchen like a zombie apocalypse, yeah, what kitchen equipment do you grab to defend yourself? fend off zombies they might snag I might see it as a weapon ok but if you want to pick another one that's more of a weapon shit hey everyone I'm Claire I'm in the v8 kitchen doing

gourmet

today. Krispy Kreme 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 in one or two hands.

I have to say of all the sweets out there I usually don't lean towards the donuts first I'm so overwhelmed by the pictures of these donuts that I'm actually really excited and I like making donuts because I like working with East oh and frying is like I'm pretty excited I'm pretty excited from my point of view Look, it wouldn't be that hard to

make

a lot of different varieties because it's all one dough and it depends on how you cut it and then fill it and hang it with ice. There are so many types. I'm so excited.

The Korean looks kind of disgusting I'll eat that cream this is like the Twinkie style they basically inject dots around a little bit of cream in the middle so the chocolate fills up again it's like it's a custard the melted chocolate in a chocolate tea. the

pastry

cream is this jelly. let's find out oh yeah lots of jelly this is Oreo oh wow it's like an Oreo cream inside. I don't need to destroy all this, but you get the idea. I'm going to feel terrible. it's extremely airy, very very light and yet heavy at the same time, so it's a donut so light it feels like it's about to be over proofed, in which case an over proofed donut soaks up a ton of oil, this is a mistake i've done in the past when that happens if i had to squeeze the sides it has as noticeable as oil like you're squeezing a sponge as if it oozes but this doesn't really have that thing jimmy just says it was like something else was 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 a little shiny I love them so much I love how they melt in your mouth It's overwhelmingly artificial vanilla I say I appreciate that they are kind of like a fatigue yes you can eat too and feel good about it Wow guys did you get this from Penn Station?

I know I've been trying to

make

Krispy Kremes for a while, I really don't like it at home, yeah I like to have fun, well I'm back in my

pastry

chef

days, uh huh how many times have you tried this? on how they do this oh yeah this is amazing Wow the only good thing that has come out of Penn Station possibly everything is already about our expectations. here when i heard chris p3 was the next challenge oh i said too easy ok but then i said ok thanks rona however i think the challenge is to get something so light and airy without it soaking up a ton of oil in the deep fryer I think it's going to be a challenge the inside had so many air pockets I mean it's a very white cottony texture almost like glassy from bread and then it has such a thin gold ring around the outside and it really doesn't even there is as i pointed out before not a lot of oil you often see it as a little inner ring of oil getting absorbed into the donut but that hasn't happened here the glaze is white and it has it but it's so thin it really just gives a kind of benefit i think you can do better in flavor easily texture i dont think its going to get any better this time for my favorite part reading the ingredients we had to do some digging for this one we found them posted online they are not apparent ce in the box wow this is great so this is for original glazed donuts ingredients enriched wheat flour for the wheat flour C niacin reduced iron thiamin mononitrate riboflavin folic acid close parenthesis water palm oil soybean oil sugar contains 2 % or less of each of the following This oil lecithin hydrogenated soybean oil salt mono and diglycerides wheat gluten calcium sulfate mono calcium phosphate BHT dry milk powder egg yolk cellulose gum calcium propionate to maintain freshness sulfate ascorbic acid dye calcium phosphate mono sorbitan stearate tocopherols tricalcium phosphate diammonium phosphate close parenthesis and from glazed sugar water corn starch palm oil calcium sulfate and/or calcium carbonate dextrose agar natural and artificial flavors phosphate salt disodium 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 a lot of pyrotechnics Krispy Kreme would strongly protect all of this proprietary information but we'll see if we can find online okay they have a self explanatory YouTube channel I think but they come out of the fryer they're going to a rack and then when they cool they go under this constant fly swatter a way to spread the glaze a little bit and that cooks them it's a moving band and then it drains and then they're going to have an even layer all around oh look how it gets they shape wait wait that's very important how they shape yeah ok it means the dough is probably so soft it can't be rolled and cut you know what I mean?

Or is it just a matter of efficiency? Might be an efficiency issue to reduce waste but I think you can say yes it's as smooth as if it had to be extruded which means I might have to attach the middle ring uh-huh ok this too it looks catchy, yes exactly, the music is so much fun. I don't think you can bring a deep fryer, wow that was such a disaster. right, yeah, do you want to try one? Okay, they should come try it, right, yeah, okay, great, come on, they're so light, lightness is yes, they don't weigh anything, a donut means 53 grams.

Surprisingly, it's not 51, they're all very similar in size. It has. I think each of these, I think it follows the normal pattern of heating, like there's flavor and then there's texture. another and i think the taste is easy to improve the texture no way i'm going to get it for me that's ok here are the parts of the process mixing the dough i have to experiment a bit with proofing do i want to do the traditional two proofs single proof then i go to form the dough letting them try frying and glazing it before tackling de cleves, well they really have to focus on the dough and proofing and frying and trying to figure out that process so I have a recipe I developed a while back for a youngster for not me I'm going to use that as my starting point which will be around one there's one working I know but it's not on a sloping edge so it can bring a little more power to the equation oh , that's great. tasty they thought of everything Wow here we go Wow butter those have nowhere to hide that's pretty quick okay great thank you great go get up good feeling better you know what I'm going to go ahead and take a chance this yeast hasn't gone bad and I'm not going to try it.

Technically I don't have to perfuse if you know he's alive and I think I can take that risk, okay let me start. 30 ounces of bread flour. Half an ounce for baking. powdered 1/2 ounce poacher salt sorry two ounces white sugar I'm going to let this mix for a while before I add the butter it's very satisfying everyone everyone gives it a push so I'm covering this bowl this has to go up now that this has gone up frankly it needs more time but I'm going to go for so if they don't turn out I'm going to blame you first okay so this joe has a semi resistant test and now I want form the donut so i will roll it out with active dry yeast there is always a step called Pat where you punch the dough and that basically gets all the air out but also feeds the yeast back the dough feels good feels soft basically like testing donuts on its individual parchment square because it

makes

it so much easier to take a very light donut that could easily lose its shape when handling it in the deep fryer.

I'm going to cut them and they'll expand beyond the dimensions of the cutter, but basically, this one is three and a half centimeters in diameter, I think I'm going to go a little smaller because they're going to grow in size that looks like this I think it seems reasonable i think i might want to make them a bit bigger i don't know i think they should all be the same size to each other they don't necessarily have to be the same size as originals they also shrink once you punch them ok so what i need ok you want to play with the leftovers i'll have another donut later that's better i'd love a piece of one oh god thank you i don't know how many there are it was a philosophical question ok they don't have to have holes filled donuts don't have holes but I guess a donut has a hole so it cooks evenly so there can be full heat and oil circulation all the time.

Upside down, but this is what it looks like, 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 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 I just want to sit fit on that first sheet while they rise again. I should start my oil because once they proof I don't want them to last much longer because in over proof and then they tend to absorb a lot of oil so I'm going to start heating up some vegetable oil okay so we're about 340, so we're almost exactly at the right temperature.

I want to start by throwing some of these guys into the oil. I'm going to start converting these facilities. im getting decent color on the first side and i think i almost got to that point where i have that ring ok these are done i mean no they dont look bad they feel very light which is nice , that's how it is I go for a whole bike. In the photo, they look great. Movie, by no means, one that we've seen, so these were about 50 between 50 and 53 grams each, the original Krispy Kreme with the frosting which is fifty point three grams and one of these is fifty three. point three grams pretty close ok so I'm going to separate it it's warm but not hot a and it's not that greasy so it's a little tastey but just let me know what you think about it being broken we're good we they like meals on the first try oh you're the one we've never said that on this show it's good right?

I mean no please let me sleep hey pretty good so the first side is a little drier but the second side all those air bubbles rise to the top when I squeeze it. I see the oil coming out. I feel like the Krispy. Kremes doesn't really do that, so I have to be more careful with that test, see, it's like this second fried side, it's like it's so airy and then it collapses, so I'm going to work on that. do the second try do the second try i think the music my ears are rotating we didn't even plan i didn't even tell him to say i'm at a point where i have to try to incorporate the frosting so i can see what the overall sweetness level is, so I'm going to move on to the frosting.

I'm going to start with let's call it 200 grams of powdered sugar pinch of k osher salt called a teaspoon of vanilla extract it might be a little thick but no it seems like in the previous ones it thinned out pretty nice it could look better ok , great they tasted a little bit of coconut because we never found coconut oil it's kind of like that no no just in the frosting there's actually like a little bit of oil does it like that i think it

makes

it thicker i see it looks darker yeah i definitely have more color and here everything Paul you take you take whatever any of those take 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 call it a flavor but looks like it's supposed to be there you have to make them a lighter color do you really think i mean yeah that visual and they wrap around that nest instead of the leg it's about a car ride to blow up yeah , this is a little clearer, yes, I thought.

I don't know so you see how this is you're getting so much lift that it's going like the height of the inner tube on the side while that has like that lifeguard II very round and it's doing very well so far and Gloria just says yes, perfect, here's the plan: I'm going to make another batch of this dough with one crucial change and that's that I'm going to create a roux using a little bit of flour and milk, and the idea is that when I add it back into 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. exactly the same as the first batch, except I used all-purpose flour instead of bread and I'll add this real baking mix, oh I'll make the dough.

I'll let it sit overnight. Hopefully tomorrow not only will the flavor be a little better, a little more nuanced, but I'll have an improved texture. everyone said the cut, proof and fry was a huge hit so Hansie, it was like you're done Carlo, like you're done Christmas, like you're done and I'm still going Mike, his levels are quitehigh mainly because I've had a lot of experience with Donuts, so I have a maybe broader knowledge base than I do on let's say sour zone kids go to the fridge. I'll be back in the morning and check it out by reading inspirational words for Claire tomorrow.

What would you like? the current me to tell the future me honey i got frustrated i just went back to the first version it was really good i'm really excited for today i'm excited to see the dough excited to make some donuts so they can seeing the dough has risen which is great that means i can go straight to rolling and g cutting this is basically the best case scenario because cold dough is easier to work with first pass i think i was that close and it just needs some final tweaking so I think by the end of today I'll have something I'm proud of. one of the problems yesterday was I think they did a little more testing but when they went into the oil all those air bubbles went up to the top of the donut the heat expanded it and it went up to the top so what 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 is not only just taste them less and blanch them in the oil on both sides initially but also rotate them as i'm testing to get the gas to spread even more evenly but for now i'm just going to cover these and let them test for room temp and yesterday they lasted about an hour so i'll start checking them sooner this one isn't good it's when it's appearing at the beginning of everything is under test it has that dark ring i hit i feel like it has too much baking powder maybe but the hole is closing i dont want that to happen maybe blanch it in the oil it's a problem i think that's the problem what's going on is I'm putting the outer layer of dough in the oil and drying it and then but the center continues to expand as it cooks.

Basically I don't have to remove that step so I have to just leave it on one side and then the other side here is where it's talking about how it splits. Do you see that now it is very hot? You can see in that ring that instead of being smooth there's kind of chipping so the smaller the donut holes I cut because they're smaller they get to room temperature faster I think they're actually tested I want fry them all i just throw them in there and see how it turns out this is the problem it's like a little dense. dense then big air bubble instead of something like this which is so uniform throughout the oil cooler.

I used all purpose flour instead of bread. I added the roux and they tasted less time if you can think so I think I did. Why did you make so many changes to the third recipe? yesterday because I was about to I know we can't think of what we were to change and then I tried to change everything like we should just go back to where you were and not test it ok the only thing we didn't like was the bubbles at the bottom a right right but i was 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 i was just going to do the cream batter and some ganache and i was just going to spend the rest of the afternoon decorating donuts instead this is what i got i'm going to make another batch of dough that's the same as the first batch yesterday but i'm going to use all purpose flour instead of bread and i think a little less bread ing dust the consensus with three people in a row we are like you nailed it i know they have been why did i even change anything? im going to freak out because that part is fun and easy and i like it ah Sh frosting i got sprinkles its going to be good i just gotta get the batter the batter looks great just to keep the momentum going at least im gonna make something i know i it will work and that it will taste good, which is the custard filling, so I'll have some custard melt some chocolate and half and then I'll do it.

I'm going to have my vanilla and chocolate fillings, they're more milk so I'm pouring the milk mixture into the egg mixture so I have a vanilla and chocolate custard filling with half the vanilla and now I'm stirring the chocolate so that the heat or the custard is melted the chocolate these two are going to go in the fridge until they're completely cold and done and then I'm going to put it in piping bags and it's ready to fill. I'm making the pink frosting and potala by pressing just outside the donut, a regular chocolate and a white chocolate that I'm going to flavor with frozen. dry strawberries and powder them give me the pink it's pink ok I like electric pink this is a gel food coloring a little pinker than theirs ok so I'm going to keep them here under a flame very very low or they will be warm and still runny and ok now I have to clean regroup check my dough and hopefully move on to rolling proof and fry and hope for the best our dough has risen nice and soft and bouncy .

I'm going to turn it, turn it and I want to try not to add a lot of flour this time for rolling because I don't want to test the surface I'm just trying to get back to what I did before the oil is no that's not intentional I'll just test one a 350 and I'll see what happens Wow it's very very light so this is the first side and it definitely looks like that's the first side that goes into the fryer turns out to be the best so it's 49 grams so it's even lighter than Krispy Kreme, but again the thickness and everything a little different there are some bigger air pockets, but they don't seem to follow the same pattern, like they're being some kind of air tunnel on one side.

I think this is good. that's good, it'll all go in the fridge and I'll just fry it in batches. I hope I can make sure I finish this until the end of the day and then go home delicious. I'm gonna try this guy Oh oh no oh no I'm not going to poke that so one was a dud. I have it. I do not know what happened. I have a big air bag. I guess they're like poop so fast they don't. I don't know, I'm going to fry them. I think I think we're there because if we're not there, I'm not. today and i might as well hurry up what the hell are they cute these are little clothes they're dividing up in a circus astor kris why aren't they good? don't look at that site just look at that site yeah ok they don't all look so bad i like this this this this and this and those are ok actually like they all look good but there are some issues mainly they are having airbags from very different sizes and shapes on the one hand they seem demonstrated by the way they are sitting in the oil and on the other hand they seem too resistant because the air expands a lot and then they collapse and many large air bubbles are formed. right there so i'm a little bit confused about what's going on because it seems like both over and under testing at the same time i think i go back and reconsider a little bit more about the mass.

What I can actually do right now is think of a About the glaze we don't have time for another batch of dough today so I'm going to take the amount of glaze that I made before I see you handy my yield is these donuts with the glaze it's like if it doesn't look too bad in comparison well I'm happy with the frosting I think we can end on that note I have to try the batter again I'm torn between changing just one thing at a time or changing the whole day three today what i forgot to do that thing I was going to go home and research this problem so now to think on the go about how I'm going to change the mass that I've been working on to fix some of those issues like testing issues and sizing from air. bubbles, what didn't I like about the first version?

Basically, I'm looking for the first version, but without the baking powder. My idea about the baking powder will correct the 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 gr loosen the parchment paper so there is a layer of oil protecting the surface from 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 them out ok yummy this is my chocolate ganache and this is my white chocolate strawberry ganache so it should be fine they just need to be heated gently to melt again and then here are my custards aka my fillings and then i can put them in a piping bag fitted with a star tip to fill in the frosting i made thursday first of all it doesn't hold up obviously i used it just removed the donuts i already had so i have to make again, take a look. in the dough has 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 really does separate a bit like bread and yeah there are a few more air pockets big but it doesn't seem like it has soaked up a ton of oil which is a plus it has a good visual taste this is not my favorite batch but I think in terms of texture these are the closest so far ok , so here's a box of fresh

krispy

kreme

every day ok so chocolate oh i see some of these are nicely frosted so the gelatin fillings are frosted the chocolate frostings are not frosted so I'm going to leave some of these unglazed, the donuts with frosting or frosting, so I've got quite a few to glaze, but I'm going to keep going. and i glaze what i have so far as much as i can to let them bother ok now let me move on to the filling and i basically want to tuck the tip into the center of the donut and then start squeezing so that this is why i'm using a star tip because it's a little pointy I want to fill them in before I put the chocolate frosting on these guys and I think chocolate on that one and then a couple of these with strawberry and then I've done that I probably need to reheat some of this ganache I want to melt it and then if it's a bit broken I can whisk in some water to smooth it out and then it should be done.

I'm going to dip this guy in, let the excess drip off and then flip it over and then spray while it's still wet. I dip these in record time and they look great ok I'm done great actually yeah you know they don't look as perfect as Krispy Kreme that's right this is like a mochi yeah oh sure a donut perfect cartoon, but at least you know mine looks homemade. it's nicely named Chris, you're going to try one, can I give you one to try? best custard location would you like some more though i sure spell it right so i'm saying it's artisan yeah folks yeah yeah claire i'm very confident in custard oh it's just a piece of fruit though it's so good so good you just do whole chocolate melt it no cocoa just need a custard I'm vanilla then melted chocolate and it just adds a little flavor to the custard yeah it's perfect and I love the amount of sweetness in the cream.

I think it's good on its own. Sweden oh you know it seems to be a little bit prettier than like a super enriched egg like super buttery you know kind of dough I think it makes it really hold up particularly well against the filling that looks good I mean this looks very appealing my problem with store bought boston creamers is not enough cream well there you go check out that video yo this is so good its delicious once i like swiss ganache. beg me alex you are writing a newsletter about you and your skincare routine she described your complexion and that you look like a glazed donut and i just want to say that you have beautiful dewy skin and you are not unlike

krispy

kreme

g lazing around I never thought anything about me would compare to a dome but me these are a segment of the whole no no these bears mine ain't that bright andy is known for his pretty ladies type of donut I mean I like the plain one okay well when you point to yourself that's the one I want you to have it was a nice bite yeah comparing it to Krispy Kreme frosting it's essentially like Lizzy herself besides the shine. mmhmm yes consistency sugar content no but great there's a little more flavor here which goes well I hope the texture inside is a little different yes but I mean there's no way you're going to get it yes 0 % chance I totally agree oh that was good I'm really bad at high fives with my right hand Harrison get some practice sometimes wait because I'm left handed you're a lot taller too I was worried A little bit at the beginning of Krispy Kreme that people had an expectation that it would be easy because he's Joe and nice and stuff that I'm familiar with, but that I was really going to struggle with it and then feel bad, but I think the amount of the ratio Similar work-for-pay was really fulfilling in this case, I worked hard enough to feel like I earned it, but not hard enough to want to jump off a cliff, I don't think so.

I held myself to a higher than normal standard on this particular one. I think I stuck to the normal standard that I have for a baking recipe or a pastry recipe, which is to say, it should be good. I was not forced to try. this beyond the first day, I wanted to try to be on the first dayand i also think we have finally allayed any lingering suspicion of a day three curse day one curse this one was so much fun i really like making krispy kreme donuts the next one is going to be miserable i'm sure jus Karmically speaking, It is very curious to see what that is.

This is how to make Krispy Kreme

gourmet

donuts for 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 dry yeast active and 4 ounces unsalted butter cut into small pieces and make a well in the center in a separate bowl with 4 ounces of egg 2 ounces of honey 1 ounce of vegetable oil 1 tablespoon of vanilla extract and 16 ounces of warm whole milk pour liquid into mix well and mix on low heat until a shaggy dough forms, then increase speed and continue mixing until dough is very soft and pliable and no longer sticky, gather dough into a ball, flour for all over and place in a clean covered bowl let sit at room temperature until almost doubled in size and transfer to fridge and chill until cold, preferably overnight scrape dough onto a flat surface floured surface and roll out to 1/2 inch thick working quickly and flourishing as necessary to prevent sticking use 2 circular cutters to pierce 3 1/4 inch diameter donuts with a 1 1/4 inch cut placing them as close to each other as possible. as close as possible to maximize yield place each donut on its own parchment square and let proof at room temperature to the top, which could take as little as 10 minutes, fill a large dutch oven 1/3 of the sides with neutral oil and heat to 325 Fahrenheit, working in batches, fry donuts flipping once until golden brown. all except for a pale ring around the sides 3 to 4 minutes let cool and a rack for frosting combine 600 grams powdered sugar a pinch kosher salt 2 teaspoons vanilla extract 30 grams or fine coconut oil and 150 grams of whole milk in a bowl and beat 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 are giving me a treat by giving me this donut que h 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 override what do you think you're obsessed with squash this is like the 10th time gaby tried to save this and i've reverted it to take out oh it's here again by the way you know it's like butter or not sorry you got that I look up I see a pumpkin and five people with their cameras everything around it takes nding photos you can't you're avoiding it you've already decided you're going to edit all of this ok ok for the record i just spent like five minutes doing it like a chive thong oh my gosh all i know made for the Internet is probably this.