We bought the Krispy Kreme doughnuts in the beginning of the video at Penn Station. Normally, we'd advise you to never ingest anything that has at any point entered or left Penn Station (for your health and safety), but we always make an exception for Krispy Kreme. And this is solely because there is only one Krispy Kreme location in New York City. Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet version of Krispy Kreme doughnuts.
Check out Claire's Instagram: csaffitz
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Pastry Chef Attempts to Make Gourmet Krispy Kreme Doughnuts | Gourmet Makes | Bon Appétit
Krispy Kreme has never been my favorite donut but you can't get the good old fashion yeast donuts that you use to be able to get so they are about as close as you can get. Around 10 to 15 years ago everybody changed something and they just aren't the same. I think automation, freezing, preservatives, and stabilizers are the reasons. I think the only way you will ever get a good old fashion fried yeast donut is to make them yourself. I can't wait to try this recipe. My favorites are glazed, powered jelly-filled and chocolate frosted with nuts.
And don't use baking powder sheesh
She cut/rolled them too thick too
Those are all a fail to me. No white rings.
PETITE? THOSE ARE NOT PETITE LOL
_here I am, 11 o’clock at night, thinking “these don’t look too hard to make”_
That one black person that poked it made me laugh😂 I didn't know they had black people working at BA that made me happy
i tried to grab the donuts.....
Cooking at a higher temperature of oil and keep on flipping it like you did with the second batch
Soo manyyy commercials jesus christ this is bad...a commercial every minute and a half...come on guys...nauseating.
This is one of my fav shows! Claire is amazing!
She is beautiful 8:00
Gregory suggested punching a hole in the middle of the fried cakes, so that the insides of the cakes would cook as evenly as the outsides. Experts believe that this reason makes sense, because of the way that donuts are cooked. ... Some people believe that the holes in donuts allowed them to be sold in a similar way.
Can someone send me the recipe ?
over night baguette est weapon for ZOMBIE
Cries in Tim Hortons🇨🇦
They are acting as if they've never tasted a Krispy Kreme Donut...am I the only one that feels like that...
I don’t know what’s more impressive, the fact that she actually did it, or the fact that she was able to read the ingredients
The high five!!! I wish I had that experience. I feel like I'd laugh so hard my abdomen would hurt
I wanted to make them cause KC are close in cancun, but after this i think im going to wait for them to open😂
I’m a huge fan of custard doughnuts, could there be a better filling, apple, meh, jam, ok, custard, now we’re talking!
I wanna eat this video
Hi Claire, I'm cooking my own donuts for sale in our neighborhood. I tried using coconut oil for frying and I like its result other than vegetable oil. It's not that "oily" in the taste
I spot an Alex Delany
Part I: What is Krispy Kreme. I don’t even think you need to tell us.
It seems like a consistent element of each episode is Claire changing more than one variable at a time between tests. Gotta go with the scientific method!
Oh and for best flavor for your icing, always make your own confectioners sugar. It’s really easy, just blend your sugar in a blender with a little cornstarch until it turns to powder, it should take a few seconds at most
Oh and for shaping, to get a better donut, I would suggest rolling out a little thinner, like 25% thinner, and making the whole bigger. This allows for more even cooking, less big air bubbles, and more room to expand. It also cooks faster so you can control color better
I would definitely suggest a mix of bread and all-purpose flour
Throughout the video I had many thoughts on the dough. I believe one key ingredient in making the dough super soft is minimal kneading. For that dough to be so sticky and light, it must be because of high hydration resting instead of kneading the dough, which could result in a lighter dough because of less protein formation
The roux she made is also known as a thangzong, popular in Japanese breads, where they gelatinize some of the flour with milk and cook it down to a paste. It really helps enhance the soft sponginess of your breads, good thoughts Claire!
Funfact: Doughnuts without hole called "Berliner" in Germany, but not in Berlin. They call it "Pfankuchen" what translate to pancakes.
Whereas in Berlin "Pfannkuchen" are called "Eierkuchen" which translates to egg cakes.
I'm watching this in memorial for the krispy kreme shop that closed down near me
I got so excited when I saw a black hand touching the dough
what's roux and where can i find the recipe?
SPLENDORISTA Generally ive used butter and flour or oil and flour. Theres a ton of ways to make one. Gumbos and chowders are the most commonly uses for rouxs, also gravys and what not. Google it theres a world of knowledge for it
Okay, but what video where they watching? That was so mesmerizing!
Interesting, when I think of a roux I think of equal parts of fat and flour. Not milk and flour
Sorry I'm so late on this video
Watching the video
When your making donuts you never want to twist the cutter because if you don't it causes air pockets which won't give you your fluffy donuts that you love and it won't give you that white Rim. But you did a fantastic job ☺
Beans beans beans beans beans beans beans beans beans beans beans bean soup
I wish people would include the recipe, in writing, under show more.
I'm in love with her
Hy .. how can we reuse leftover glaze after few day??
Where do I get her recipe please ???
Where can we find the recipe?
I think you proved quite resoundingly that the extrusion of the krispy creme dough was significant to the end donut. There was no way you could replicate that extrusion which I think resulted in the evenness of air through the batter whilst it was cooking. I think your donuts looked amazing...props to you for not giving in it was interesting to watch I did think that perhaps a quick time in an air dryer before the frying might help to create the skin of the donut and create more of a seal trapping the air within the dough and hopefully producing a more even distribution of air pockets?
Alex “king of looking so in love with everyone he’s talking to” Delany
Who really wants to make dough just to play with after watching Claire do it
How can I get this recipe?
Petition to see the chive G-string
With everything that has transpired with minority representation, that ending clip w Chaey aged WELLLL lmaoo'
Someone should post the point in the video where she starts actually making the donuts. Not all conversation is interesting to listen to, as is evident by this video.
Girl- you watched the video and knew when the time is yet you decided to complain about the time not being posted instead pf posting the time yourself?
The butt er nut is wat got my thumbs up xD
"you nailed it on the first try" *25 minutes of video left* uuummmm........................
👁️👃👁️ 👄
I’m here for the Chive G-string, where is it??
Oil was too hot. Should be 150 degrees. They look overcooked.
Is it normal to dip donuts in milk? I'm concerned...
This would’ve been so much easier if she just watched the incredible, comprehensive and detailed recipe video HowToBasic made. 🤦♂️
What genre of music would you say they use in these videos?
I transcribed the Recipe if anyone wants it. Transcript Starts @36:22 Here's how you make gourmet Krispy Kreme donuts For the dough in the bowl of a large standing mixer fitted with a dough hook - combine 30 ounces all purpose flour - a half-ounce kosher salt - two ounces honey - one packet active dry yeast - four ounces unsalted butter cut into small pieces Make a well in the center. In a separate bowl, whisk - four ounces egg - two ounces honey - one ounce vegetable oil - one tablespoon of vanilla extract - 16 ounces tepid whole milk Pour liquid into the well, and mix on low until a shaggy dough forms, then increase the speed and continue mixing until the dough is very smooth and supple and no longer sticky. Gather the dough into a ball, flour it all over, and place it in a clean bowl, covered. Let it sit at room temperature until nearly doubled in size, then transfer to the refrigerator, and chill until cold, preferably overnight. Scrape the dough onto a floured surface, and roll out to a half-inch thickness, working quickly and flouring as needed to prevent sticking. Use two circle cutters to punch out 3 1/4 inch diameter donuts with a 1 1/4 inch cutout, fitting them as closely together as possible to maximize yield. Arrange each donut on its own square of parchment, and allow it to proof at room temperature until puffed, which could be as few as ten minutes. Fill a large dutch oven a third of the way up the sides with neutral oil, and heat to 326 Fahrenheit. Working in batches, fry the donuts, turning once until the donuts are golden brown all over except for a pale ring around the sides, three to four minutes. Let cool on a wire rack. For the glaze, combine - 600 grams powdered sugar - a pinch of kosher salt - two teaspoons vanilla extract - 30 grams of refined coconut oil - and 150 grams whole milk in a bowl, and whisk it till smooth. Pour slowly over the cold donuts, enrobing them completely. Let the glaze set at room temperature.
@bonappetit you should try duck donuts
DROP 👏 THE 👏SQUASH 👏PIC👏TURES
I feel like I've been playing test kitchen apocalypse at my house for the last three months.
OMG ANDY YEEEES 😍😍
Krispy Kreme is the best donuts
NOBODY can even come close to krispy kreme glazed doughnuts...they are perfection.
Me cooking: 10:18
One clip Sohla gets a bit of doughnut, and in the next clip she's running away. That is a mood. 11:24
Did I miss the link to recipe?
WTF that sounds like ingredients of a chemical cleaner.
I also think Brad is the best answer for test kitchen apocalypse
Please make Tic Tacs
Okay idk if it's just me but the way you display the ingredients on the screen stresses me out so mucchh!
I don't know how to take anyone in this kitchen seriously anymore if they actually enjoy Krispy Kreme. So gross. Worst donut of all time.
glaze:butter, powdered sugar , vanilla extract and milk i found someone that did their glaze like this and it looked similar to krispy kreme
What brand of stand mixer did they use?
For anyone that does not use ounces Recipe starts approximately at 36:23 Stand mixer Bowl Flour 850 grams Kosher salt 14 grams Honey 57 grams Butter 113 grams Yeast one packet Separate bowl Egg 113 grams (about 2 large eggs) Honey 57 grams Vegetable oil 28 grams Whole milk 454 grams Heat oil to 325*F or 162*C Conversion Factor and/or Formula 1 ounce=28.35 grams To convert multiply the mass value of the object by 28.35 (For an approximate result) Eg. 2•28.35=56.7 or 57 32*F=0*C To convert Fahrenheit to Celsius you -32 and •5/9 Eg. (100*F-32)•5/9=37.778*C
On the back of the Claire Saffitz baseball card it should say "Batters: Left, Hi-Fives: Right"
wait is bon appitit in new york cause i live there
Yes they are