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

alternate title: pastry chef is finally allowed to make pastries

claire- “everyone give it a poke” *four hands appear out of nowhere and start poking*

the fact that they don't try to make these videos formal and just have everyone casually working and hanging out in the background makes theses videos sooo good

I hate how this series is gone forever 😭 we truly cannot have everything good

april fools this year should be everyone switching what show they do like someone has it's alive, someone has gourmet makes, etc.

WHY IS NO ONE TALKING ABOUT THE FACT THAT CLAIRE HAS AN ENGAGEMENT RING??!?!

I believe the reason Claire was having such a hard time achieving the classic KK doughnut texture is because she neglected to take into consideration the fact that KK proofs their dough in a proofing box which controls the humidity. Humidly plays a huge role in proofing dough which is why I’m surprised she missed that aspect of it. She gave it a valiant effort. Well done, Claire! They looked amazing!

Who else is watching this because they miss the old BA kitchen

Claire, the queen of not testing one variable at a time 😭😭

"Pick one object in the test kitchen as a weapon" "Brad"

Krispie Kreme donuts were first made in Winston Salem, NC. Our stores make them in-house and you can watch the process. When a new batch is ready, they flip on a sign that says, “Hot and Ready.” A fresh hot Krispie Kreme is mind blowing!

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!

finally a gourmet makes that doesn’t sound like it’s going to send claire into an early retirement

“Do you wanna pick another one thats more of a weapon?” “Brad” LOL

We can't get Krispy Kreme in the lower Keys so I made this recipe. My neighbors were blown away and loved these doughnuts. The texture was exquisite and some thought they were better than Krispies. Soooooo good. Thanks for this valuable video.

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

"do you want to pick another one that's more of a weapon?" "brad"

I need to see Chris, Claire, and Brad all switch shows for an episode.

The secret ingredient they use is glutenous rice flour along with all purpose flour. Hope you see this message and do another video to get the Krispy Kreme donuts 🙂

I have worked for KK before, on their machines as maintenance and as janitorial. I loved working for them. Fun environment, learned a ton. My little fact is: They only use natural mineral oil for the cutters and racks. :)

Me, not living in New York: Ah yes. Penn station is the worst

Krispy Kreme : I'm about to be the star of this show Claire's engagement ring: Hold my close-up shots

Mistakes and Bad Critiques are always more helpful than some people realize!

I love Claire, but she was definitely the kid in school that told the teacher they forgot to collect the homework.

Claire: "Everyone give it a poke" *Several hands come out of nowhere*

For those who wants the final recipe 36:21 | ps: it's very nice to watch the entire process of trying and error to get to the final recipe moment. But if like me you want to make yourself later, this timestamp is really useful

Just saw this. Loved it! If you want the glazed sheen like Crispy Creme then, take the hot donuts right out of the fryer, dip them in the glaze and set on a cooling rack until dry. The hot donut will "melt" and dry the glaze on the donut skin. It improves the adhesiveness and thins the glaze out just enough to form that shiny sheen.

no one: BA test kitchen editors: 🥁🥁🥁🥁🥁🥁🥁🥁🥁🥁🥁🥁🥁🥁🥁🥁🥁🥁🥁

Finally a gourmet makes that I could actually reproduce without having to get a chemistry set out and repurposing half of my kitchen tools

I'm SO GLAD you noticed how amazing the texture is! I've always noticed the unreal not overly oily but super soft texture, they have. It's truly amazing and trying to explain that to others makes me seem like a foody snob, when i'm really a foody SUPER NERD/GEEK. It saddens me that Krispy Kream is always struggling when they have such an amazing product. Even if you don't LOVE the flavor the texture is impressive BUT i love them both. They're like the perfect doughnut/cake/cloud mix.

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

Ok people, did anyone else notice Claire's engagement ring? *_Did our Claire get engaged??!_*

Everyone just casually ignoring the fact that she cut her hair and has an engagement ring on...

The extrusion KK uses creates the specific perfectly round exterior shape as it is extruded outward and then sheered off on the inside.

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 ☺

"Everyone give it a poke" *Hands start coming out of nowhere*

*chris ignoring the loud mixer he recommended* chris: “y’all hear something??”

Watched a Korean donut shop video. They par bake them first, doesn't add colour but probably forms a skin to hold shape. They par baked after shaping and rising.

I miss this series

“Everyone give it a poke” Lots of happy giggles in the background as well as approximately 5 different hands appearing

There is a German word for what Claire is doing: "verschlimmbessern" - making it worse while trying to make it better.

These video's kept me sane during the corona/quarantaine time

After rising, i usually knead the dough again, then roll it and shape It and let it rise again, i use plain wheat flour and instead of butter a bit of oil n the dough and a small splash of milk. But this eye for perfection of her baking is really amazing ❤️

Claire in every episode: "I forgot to think last night."

The hands coming out of nowhere to poke the dough gave me life

rhoda is so pure she makes me smile every time she’s on the show

I used to make doughnuts for a bakery and we used to use a tool to put little holes in the dough before we cut it out and before it proofed to make sure it would rise evenly.

I miss this BA era so much 🥲

Claire: "How many times did you try this!?" Sohla: "Yes."

I see a ring on Claire's engagement finger and I can hear the hearts breaking.

I feel like I've been playing test kitchen apocalypse at my house for the last three months.

My favourite part was when everybody poked the dough 😂

Rhoda: “Too easy” Claire: *Vietnam flashbacks of Brad and Clair make donuts*

I need someone that believes in me like Chris believes in that stand mixer.

I just love it when they play the sad music and poor Claire is going on about how she thought she was gonna be done 😂😂

My mom was a great baker; her advice always make it according to the recipe the first time, then change ONE thing at a time until you are happy with the results. I have one basic cookie recipe that I can adapt into a variety of different flavors. 400 degree F. 7-9 minutes, could also be 350 and longer bake, shorter bake (depending on how you like the texture of your cookies) 1 cup Butter, 3/4 cup sugar, 2 cups flour, 1/2 tsp baking powder and 1 tsp extract (almond, maple, hazelnut are ones I have tried). I have replaced a 1/2 of the butter with peanut butter, also used Nutella and cut back on the sugar. I have also replaced 1/2 the butter with a mashed up banana. maybe try pumpkin? The possibilities are endless.

They should start a series where the Bon Appetit filming crew tries to cook something

The sad music when Claire is lamenting the project never gets old.

So sad this show isn't made anymore 😢

this was absolute peak cast of the test kitchen

Claire would pick the dehydrator as her weapon in the apocalypse

Rhoda: faithfully serving as Claire's therapist since the start of Gourmet Makes Edit: Oh wow. Didn't realise how many people agreed on Rhoda's essential duties. Go Rhoda!

This was one of the best recipe vids I've seen. Not only did I learn how to make a "GOOD" doughnut, I learned how to laugh while doing it. Well done, now some one wanna help clean my kitchen! :)

When I was about 7, me and my mom stopped in to a KK in Mobile, Al. It was late and empty, and the lady working took me back into the kitchen to see them made. When they came thru the glaze, she handed me one and said “ that’s the freshest one You’ll ever have”. Best moment for me the kid...can’t eat them now at 65. Too much goodness ha ha.

“Everyone, give it a poke.” *72 fingers appear*

Claire: I'm a failure. The rest of humanity: Wow, these are actually pretty good.

If I'm not mistaken the shape of a donut with a hole is geometrically the perfect shape for cooking with the most even surface area.

A thinner dough with less baking powder and use one a Norpro donut maker. Plus I think the yeast is there for flavor and air during proofing and the baking powder provides micro bubbles during frying due to a thinner more elastic dough.

Claire: Everyone can get a poke in Fifty body-less hands appear

Everyone: "her ring, she's engaged" "omg she's engaged" Me: she said she was gunna pipe the doughnuts"

"You can eat two and feel good about it." What?! It's so sweet!

I like how it shows all the tests and not only the finsihed product

Claire: "Everyone give it a poke" Fully grown men: hehehehe

"When I heard Krispy Kreme is the next challenge, I thought 'too easy' but then I thought 'you deserve it'" We all need a Rhoda in our lives.

Always felt like it was overkill for KK to both glaze and frost. Sweetness overload.

36:20 How to Make Gourmet Krispy Kreme Doughnuts Base dough: 30 oz. all purpose flour 0.5 oz kosher salt 2 oz honey 1 packet active dry yeast 4 oz unsalted butter cut into small pieces Liquid mixture: 4 oz. egg (2 large eggs) 2 oz. honey 1 oz vegetable oil 1 tbsp vanilla extract 16 oz. tepid whole milk In the bowl of a large stand mixer w/ a dough hook, combine all base dough ingredients. Make a well in the center of the bowl. Whisk liquid mixture ingredients together in a separate bowl. Pour the mixture into the well and mix on low until a shaggy dough forms. Increase speed and continue mixing until dough is smooth, supple, and no longer sticky. Gather the dough into a ball, flour all over, and place into a clean bowl, covered. Let it sit at room temperature until nearly doubled in size, then transfer bowl to refrigerator and chill until cold (preferably overnight). Scrape the dough onto a floured surface. Working quickly and flouring as needed to prevent sticking, roll out to 1/2" thickness. Use two circle cutters to punch out 3 1/4" donuts, with 1 1/4" cutout, fitting them as closely as possible to maximize yield. Arrange donut on its own square of parchment paper and allowed to proof at room temperature until puffed (could be as soon as 10 minutes). Fill a dutch oven 1/3 of the way up with neutral oil (e.g. vegetable oil) and heat to 325°F. Working in batches, fry the donuts, turning once, until they're golden brown all over except for a pale ring around the sides (3-4 minutes). Let cool on a wire rack. Glaze: 600 grams powdered sugar Pinch of kosher salt 2 tsps. vanilla extract 30 grams refined coconut oil 150 grams whole milk Whisk until smooth. Pour slowly over cold donuts, covering completely. Let glaze set at room temperature.

Christina: "I've just spent five minutes making it a chive g-string" I CANNOT.

I feel like Rhoda is Claire's guardian angel... She's the best at cheering her up!

I was thinking about using this method of dough to make cinnamon rolls. We will see how it turns out. Love Claire and her resilience

I’ve seen so many of this girls videos. She is a superstar for sure and laughing over the honey squeezing sounds. How can you not love her? ❤

claire: hehe everyone give it poke crew: comes in poking and giggling lol the moment at 9:50 is so wholesome i love the environment of their workplace

Claire: Our dough, she is risen Me, mumbling instinctually: she is risen indeed, hallelujah

So glad she moved on to doing her own thing. Love her creations and experiments.

Alex “king of looking so in love with everyone he’s talking to” Delany

I like how they always leave a little window for claires face when she's reading the ingredients

Claire's engagement ring is sooo pretty. Congrats to her.

She has as much beauty as I have no-questions indiscriminate love for sour cream doughnuts and bread pudding. The sight of her eyes and hair relax my digestion. I am smitten.

I love an Andy Baraghani sighting. He's so cute!

The comments: Claire is engaged! Me: Claire got her hair cut!!

The worst feeling ever has to be when Claire says “I think I’m almost done!” and there’s still like 20 minutes left

No one gets to see the butternut squash unless they watch til the end!! 🧡

the secret ingredient is always the love and care put into the food by the cook

They really should include Claire being revealed what she's supposed to recreate in the episodes

"why do donuts have holes?" Andy's brain: ERROR 404

The squash… Kim Karsquashian 😂😂😂😂

My favorite part of the video: 9:49 where everyone is so gleefully poking at the dough

I feel like Rhoda is employed just as Claire’s therapist at this point😂 we love a supportive coworker💞

I would love to see a “Claire makes gourmet Eggo waffles.”

Golden era. What a shame.

Watching this video is an example of my perfect day. Some people want to climb a mountain- I want to bake/experiment all day And have someone else do the dishes 😃👍🏼