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
Funny how different people seek different things. I was just lamenting the lack of research and serious scientific experimentation that went into this. Ha.
@@TravisTerrell oh I appreciate the science. But every once in a while, I wish I could reproduce these recipes without permanent damage to my kitchen tools 😂
@@anichka101 I know what you mean. This is more accessible, for sure--it's just not a Krispy Kreme clone! I wish she had looked into the various additives and the reasons for them before opting for an (honestly, generic) recipe. And she acknowledged that the extrusion process was probably significant, but then simply rolled out her version. These things are obviously important to the unique style of doughnut Krispy Kreme produces--that's why they use them! Lol. (And her end results unfortunately beared that out.)
@@TravisTerrell yeah, I was wondering why she didn't use any gums in her recipe. I wonder if she chooses her ingredients based on what she thinks her viewers would have access to.
Some Punk nah, her recipe for gourmet Takis included 'brads kimchi powder' and 'brads miso powder' which probably isn’t in the average person’s kitchen 😂
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.
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!
Ya know, I'd like to think that I watch these (BINGE watch them!) in order to learn about cooking/baking - but - I've finally come to the understanding that they simply make me laugh my butt off! ( I'm a disabled woman, 64 yrs old with 3 severe chronic pain diseases. I'm exceptionally lucky enough to have a husband who cooks for us. Laughter, I've discovered, is one of the most effective "pain reduction methods" at my disposal and I've maintained a good sense of humor through this all. The Bon Appetit channel is right up there with the Try Guys and Who's Line is it Anyway? as my most reliable pain reduction channels to turn to on bad days. THANK YOU! ) I totally LOVE Claire.
Ayyyyyyy a woman after my own heart. The Try Guys are my other favorite youtubers. Also, Emmy Made in Japan is very nice, & Mikey Chen (Strictly Dumpling). ❤
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.
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
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!
Well he has multiple skillsets so why not? (Welder, Bison Herder, Fermentation specialist, ceramicist, maker of things, avid hunter and a golden retriever) hehe
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.
DJ Metcalf I'm Vietnamese and my grandparents actually do have war flashbacks... I know you meant well just please be more mindful. I know there's not a lot of Vietnamese people around but it does deeply affect most of us. Please don't joke about it. Thank you =^-^=
Are you related to Greg Salazar over at the Science Studio TH-cam channel? Just curious because you guys have the same last name and it's not a very common last name.
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. :)
@@bhartleby5033 and that is just a small team, i'm guessing (this jobs have different names in different languages and some languages dont have a popular denominations for those jobs and it can change between regions) camera operator, sound operator, camera assistant, and somebody of the production team or a pastry chef that is around there
I literally love how Rhoda is supportive, smiling and raise the confidence with just a look. She has to be a great person. Good job for this video. As a pastry Chef I loved it very much!
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.
@@fxm5715 Yep... In order of dangerous people in BA kitchen. Chris, Gaby, Carla, Rick, Claire, Molly, Brad, Delany, Adam, people always mistake size for ability or level of danger... lol Nope, it's the level of determination, protectiveness, will, and skill. Never underestimate a man or woman with a protective streak...lol We be mean when it's needed.
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.
@@Ethan-sd9ly Because they weren't scared of being fired for saying one thing that could be interpreted in the worst possible way by the woke idiots in the company.
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!
Every workplace needs that one person who keeps telling people things are gonna be fine. Doesn't matter what their actual job is, you need that person.
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.
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 worked just hard enough to feel like I earned it but not so hard that I wanted to throw myself off a cliff" Claire's existential crisis whenever she gets an easy gourmet makes
I love how no matter how many times she gets these challenges she's so close then decides to try something completely different that she eventually has to scrap.
@@justalittleblackraincloud well she did ruffles which is just a potato chip. nothing wrong with going simple once in awhile besides she would need to mess around with flavors, the thin & crispy texture, and the ability to freeze and toast it (consistent with pop tarts and hot pockets)
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.
For the doughnuts: 30 ounces all purpose flour 1/2 ounce kosher salt 2 ounces honey 1 packet active dry yeast 4 ounces unsalted butter, cubed Combine together in a stand mixer and make a well. 4 ounces egg 2 ounces honey 1 ounce vegetable oil 1 Tablespoon vanilla extract 16 ounces whole milk Whisk together before adding into well in dry mixture and begin mixing on low until a shaggy dough forms. Once a shaggy dough has formed, increase the speed and mix until smooth and supple. Let sit for about an hour, or until nearly doubled in size, before immediately placing in a refrigerator and chilling until cold. Scrape the dough onto a floured surface and roll out until 1/2 inch thick. Punch out doughnuts and arrange each onto a separate piece of parchment. Proof until puffed, could be as soon as 10 minutes. Fry at 325 degrees Fahrenheit until golden brown. Let cool on a wire rack. For the glaze: 600 grams powdered sugar Pinch of kosher salt 2 teaspoons of vanilla extract 30 grams refined coconut oil 150 grams whole milk Whisk together until smooth Glaze doughnuts
@@SusieNation never said that just thought it was funny how I didn't EVER notice of she had a ring or not lol but I'll be noticing that she didn't pipe the doughnuts
“Everyone give it a poke”
Lots of happy giggles in the background as well as approximately 5 different hands appearing
it was like 5 little kids peeking at what mother is cooking in the kitchen
@Tim Evans i-
@Tim Evans You have effectively shut down this comment section...
@Tim Evans please elaborate
frozenwintershitty Amoba I’d rather he didn’t 😂
“Do you wanna pick another one thats more of a weapon?” “Brad” LOL
CelticShadow I read this while she said it lol
I was looking for this comment 😂😂😂
I mean this is really the correct answer.
Lol
He’d use hella garlic as a two part epoxy
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
mimi it also doesn’t matter if your hands are not that clean that just kind of helps the dough
Wholesome? Everyone's bullying the dough! What would you think if everyone was stading around you poking you in the ribs???
mimi this moment is facebook when it first came out
"Ha haha" "Huhu hu" "Haha" "Haha" "Huhu" "Hehe"
SCARLET★STAR dough lives matter
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'm new; is that a restaurant kitchen or are the people working in the background also filming?
@@akemus9788practicing recipes
@@akemus9788 It's basically a test kitchen where all the cooks can create new recipes for the bon appetit magazine and website
@@akemus9788BA food writers, test kitchen in world trade center
I miss this group honestly they had a chemistry that was hard to beat
The sad music when Claire is lamenting the project never gets old.
I BADLY want to know the name of this song so I can download it
It’s the best
@@BinkyLoo42 don't forget to report back if your research proves insightful
Finally a gourmet makes that I could actually reproduce without having to get a chemistry set out and repurposing half of my kitchen tools
Funny how different people seek different things. I was just lamenting the lack of research and serious scientific experimentation that went into this. Ha.
@@TravisTerrell oh I appreciate the science. But every once in a while, I wish I could reproduce these recipes without permanent damage to my kitchen tools 😂
@@anichka101 I know what you mean. This is more accessible, for sure--it's just not a Krispy Kreme clone!
I wish she had looked into the various additives and the reasons for them before opting for an (honestly, generic) recipe. And she acknowledged that the extrusion process was probably significant, but then simply rolled out her version. These things are obviously important to the unique style of doughnut Krispy Kreme produces--that's why they use them! Lol. (And her end results unfortunately beared that out.)
@@TravisTerrell yeah, I was wondering why she didn't use any gums in her recipe. I wonder if she chooses her ingredients based on what she thinks her viewers would have access to.
Some Punk nah, her recipe for gourmet Takis included 'brads kimchi powder' and 'brads miso powder' which probably isn’t in the average person’s kitchen 😂
claire- “everyone give it a poke”
*four hands appear out of nowhere and start poking*
I wanted to poke it so badly, I wanted to join in on the fun
i cackled so loudly at their giggling. like children at a zoo except it's chefs with a ball of dough
i loved the little chuckling lmao
time stamp?
@@juliabennett7843 9:47
I hate how this series is gone forever 😭 we truly cannot have everything good
she has her own youtube channel now that carries at least some of the energy at least.
she just started the series again!
It's back now lol
She just made DIY cosmic brownies on her channel today
Her own channel is so much better
"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.
i love how hard andy blushes when they start complimenting his skin
finally a gourmet makes that doesn’t sound like it’s going to send claire into an early retirement
anna oop why is this so true!
twinz
AJAJSJSHAJAHAHSHAHA
It's better when it's harder for her though
Sourdoughnuts were meant to be easy too.
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.
Perfect instructions! Thank you
Muito boa a instrução ❤❤, vou fazer
❤
cool thanks we can watch the video too
I feel like Rhoda is Claire's guardian angel... She's the best at cheering her up!
I think she's claire's comfort animal tbh
Rhoda is the glue that holds the WHOLE test kitchen together, she's ride or die
I want girl like Rhoda to be my wife :( i would always be hyped af
Her and Gabi!
alternate title: pastry chef is finally allowed to make pastries
Lol. Claire finally got one in her wheelhouse. :)
xylene nice head
Also see: poptarts
@@nash3655 Thanks :)
John Van Riper which is closer to a pastry: a doughnut or Pop Rocks?? U tell me
The hands coming out of nowhere to poke the dough gave me life
It was so wholesome with there little giggles
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!
Ya know, I'd like to think that I watch these (BINGE watch them!) in order to learn about cooking/baking - but - I've finally come to the understanding that they simply make me laugh my butt off! ( I'm a disabled woman, 64 yrs old with 3 severe chronic pain diseases. I'm exceptionally lucky enough to have a husband who cooks for us. Laughter, I've discovered, is one of the most effective "pain reduction methods" at my disposal and I've maintained a good sense of humor through this all. The Bon Appetit channel is right up there with the Try Guys and Who's Line is it Anyway? as my most reliable pain reduction channels to turn to on bad days. THANK YOU! ) I totally LOVE Claire.
Have a nice day maam :)
Your comment warmed my heart. I hope your days are full of joy and love. ❤️
Keep the laughter abundant, Ma'am! Best wishes to you and your husband.
If you need another thing to laugh at, the British panel show Would I Lie to You? is very good.
Ayyyyyyy a woman after my own heart. The Try Guys are my other favorite youtubers. Also, Emmy Made in Japan is very nice, & Mikey Chen (Strictly Dumpling). ❤
Claire: "How many times did you try this!?"
Sohla: "Yes."
Hahaha this is exactly what I had in mind. Made me chuckle aloud
This is what makes the lack of a Sohla tasting and review verrrrrrry suspicious. I needs Sohla's reaction to this product for closure.
I need to see Chris, Claire, and Brad all switch shows for an episode.
Brad doing gourmet makes... 😂
Robin Cafolla Clair doing reverse engineering
Why doesn’t this have more likes?!
YES!
I don't know if Chris could do It's Alive and I don't think Brad could do Reverse Engineering. Claire can do whatever she wants.
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.
Krispy Kreme : I'm about to be the star of this show
Claire's engagement ring: Hold my close-up shots
Yessss
Claire's new haircut on day 3: hold my grey streak
Hearts are breaking everywhere including mine
Isn’t it a wedding band?? If that’s an engagement one that’s pretty sad lol
c4theNERD sis take a seat and be quiet
Chris' giggle of delight as she piped MORE CUSTARD on his doughnut is totally how I would react.
*chris ignoring the loud mixer he recommended*
chris: “y’all hear something??”
LMAO
@@ohok2879 hxyysyq5
if Brad would have recommended that mixer...there would have been yelling.
!!আ
Guess the Kitchenaid sponsorhip is over? I remember a while ago, in almost every frame one could see a few Kitchenaid stand mixers
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
Pin comment
Claire: "Everyone give it a poke"
*Several hands come out of nowhere*
i loved that the last finger was black, amazing timing and angle
Shani Bernstein honest to god, I thought it was a shadow
It’s like that Sandra Bullock mannequin skit she did with Fallon some years ago.😂
When?
YEAH! WE LOVE IT
"Pick one object in the test kitchen as a weapon"
"Brad"
@Vanargand was this comment necessary? None of them are "pansies" and that was definitely not the point of Amiel's answer.
@Vanargand I can't make you stop but I really want you to realize that you sound ridiculous lmao
Vanargand edge lord
Vanargand necessary*
Unfair. That's like saying "pick your weapon"
"A weapon bag"
Claire, the queen of not testing one variable at a time 😭😭
The scientific method is a joke to her
Well, cooking is perhaps more art than science
That would take like 3 weeks per episode with the number of variables there are.
ThePianoTester Cooking, yes. Baking, no. Lol Baking is a pretty exact science.
@@sirnate9065 - My thoughts exactly. 😂
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!
I feel like Rhoda is employed just as Claire’s therapist at this point😂 we love a supportive coworker💞
😂😂ikr
Rhoda is the sweetest boss
“Do you wanna grab more of a weapon?”
“...Brad”
😂😂 Same.
Well he has multiple skillsets so why not? (Welder, Bison Herder, Fermentation specialist, ceramicist, maker of things, avid hunter and a golden retriever) hehe
The only appropriate answer.
I like how they always leave a little window for claires face when she's reading the ingredients
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.
What kind of frying oil do they use?
Rhoda: “Too easy”
Claire: *Vietnam flashbacks of Brad and Clair make donuts*
DJ Metcalf I'm Vietnamese and my grandparents actually do have war flashbacks... I know you meant well just please be more mindful. I know there's not a lot of Vietnamese people around but it does deeply affect most of us. Please don't joke about it. Thank you =^-^=
Ok boomer
Ok boomer
@@starrynight4041 nah not gonna censor what I say just because your triggered by it. Your just being to sensitive.
Starry Night they are talking abt flashback of making donuts lol.... what is that to do with a war flashback? What? That’s so random
Claire would pick the dehydrator as her weapon in the apocalypse
Tiffany Thompson and Rhoda lol
Nah man, she'd pick the dremel tool
Come on now, she would totally pick Brad as her weapon.
Kieran M then what would Brad pick 😂
@@pennyfarting But she can never remember what it's called.
Christina: "I've just spent five minutes making it a chive g-string"
I CANNOT.
Christina 100% could have a show where she dresses up squashes
@@DuyNguyen-yx2vd squashes with chive g-string lmao
Are you related to Greg Salazar over at the Science Studio TH-cam channel? Just curious because you guys have the same last name and it's not a very common last name.
@@irukhan07 Cross over to Mexico for five minutes. You'll meet about 20 people with that last name.
tell me why when she showed it I thought of a minion lol
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. :)
"Everyone give it a poke"
*Hands start coming out of nowhere*
YES !
*adds my poke*
It made me realize for the first time how many people are in front of Claire filming her :D
@@bhartleby5033 and that is just a small team, i'm guessing (this jobs have different names in different languages and some languages dont have a popular denominations for those jobs and it can change between regions) camera operator, sound operator, camera assistant, and somebody of the production team or a pastry chef that is around there
Claire: "Everyone give it a poke"
Fully grown men: hehehehe
This is what I came to the comments for
There were so many arms reaching and I did not expect that
It got dirty after that last guy touched it
🤦🏿♂️
I literally love how Rhoda is supportive, smiling and raise the confidence with just a look. She has to be a great person. Good job for this video. As a pastry Chef I loved it very much!
Mistakes and Bad Critiques are always more helpful than some people realize!
Chris’s compliments are the best, he’s so wholesome
Claire: Our dough, she is risen
Me, mumbling instinctually: she is risen indeed, hallelujah
🤣 Amen 🙏
🤣😂
If that’s not an ELCA comment I don’t know what is 🤣
SAME
PREACH!
Claire in every episode: "I forgot to think last night."
I aslo read this in Claire voice😂
Stupid.
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.
Yeah the glazing technique she did was all wrong, but I wondered how she could recreate the glaze "waterfall" like Krispy Kreme uses. I got nothing.
The biggest mistake was using milk instead of water. Kk uses water in the glaze
Me, not living in New York: Ah yes. Penn station is the worst
every episode of gm = me, not living in the us: ah yes. [junk food i’ve never heard of], the childhood memories. 😂
Lol I went once and it’s not worth it.
Juice What is it? Why do they hate it so much?
@@tilda4699 limao so me
Micheala W penn station sells subs. It’s literally my favorite sub place 😂😂
They should start a series where the Bon Appetit filming crew tries to cook something
Norah Maurice then who’s gonna film it...
i would love to see the role reversal, have the kitchen staff try to film lmao
to clarify by kitchen staff i meant the highly qualified professional chefs idk why i phrases it that way
Back to back with Carla and Gourmet Makes with Claire with the Crew
They should and someone else can film it or switch to a different camera and set it down
"You wanna grab another one that's more of a weapon?"
"BRAD."
He's like the Swiss army knife comfy puppy dog
Brad as most fun in a Zombie Apocalypse, definitely. Most deadly against the un-dead? I think I'd have to pick Chris.
@@fxm5715 now I have the image of Chris running around trying to kill zombies with a dremmel
@@fxm5715 Yep... In order of dangerous people in BA kitchen. Chris, Gaby, Carla, Rick, Claire, Molly, Brad, Delany, Adam, people always mistake size for ability or level of danger... lol Nope, it's the level of determination, protectiveness, will, and skill. Never underestimate a man or woman with a protective streak...lol We be mean when it's needed.
rhoda is so pure she makes me smile every time she’s on the show
"Why do donuts have holes?"
*Cuts to Andy being shook*
I would die for this man.
I was hoping so badly for a "i DONUT know"
@Kala Thomas 11:30
"do you want to pick another one that's more of a weapon?"
"brad"
Same tbh
Wise choice.
Brad indeed.
She tested him for creativity. he failed the self-sufficiency test, passed the willing to acknowledge my weaknesses test.
Brad will ferment the zombies to make them delicious.
Claire: "No wait that's my phone!"
Extremely Brad Voice: "Delany!"
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.
no one:
BA test kitchen editors: 🥁🥁🥁🥁🥁🥁🥁🥁🥁🥁🥁🥁🥁🥁🥁🥁🥁🥁🥁
You have to admit, the drums are an absolute bop though.
I would love them to pan to side of frame and there is a person randomly hitting a drum kit
Omg thank you, they were obnoxious this episode!
Why did this make me laugh out loud 😂
I can’t un hear this
At the beginning: “it will be impossible to get the same lightness as KK”
Claire: manages to makes it LIGHTER
jamie lo who in the world is named “at the beginning”
Claire's engagement ring is sooo pretty. Congrats to her.
She's engage?
Who else is watching this because they miss the old BA kitchen
I was literally just about to comment how the vibe was so much better, kinder, warmer, more natural back then.
@@Ethan-sd9ly Because they weren't scared of being fired for saying one thing that could be interpreted in the worst possible way by the woke idiots in the company.
I'm watching because I moved and I miss Krispy Kreme.
WHY IS NO ONE TALKING ABOUT THE FACT THAT CLAIRE HAS AN ENGAGEMENT RING??!?!
AND SHE GOT A HAIRCUT
OMW! I didn't even notice the ring! Nice call! Congratulations Claire :)
Bruhhhh!!!
I WAS LOOKING FOR THIS COMMENT!!!
Monica Yue sammmmmme!!! Omg!
I love when Rhoda comes in. She's like both the devil and the angel on Claire's shoulder, simultaneously.
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!
nita_sunlight every time!
I definitely like her more than other BA people like Molly
Every workplace needs that one person who keeps telling people things are gonna be fine. Doesn't matter what their actual job is, you need that person.
@Nita_sunlight in English please?
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’m developing a major crush on Chris Morocco and these episodes where he’s so affirming of his coworkers are not helping my situation.
same
Welcome to the club. We have meeting on tuesdays
@@Reggie_la SEE YOU THEN
I have a crush on everyone in the test kitchen 😂😂😂
@@keylagalindo9208 bisexual mood
Claire: I'm a failure.
The rest of humanity:
Wow, these are actually pretty good.
Brad: "It's not Krispy Kreme."
Angry Santa obviously not
SHE CUT HER HAIR ON DAY 3 AND IT LOOKS SO GOOD
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 🙂
That makes sense. Get that perfect chewy
So do you know how much of rice flour would you use compared to the all purpose flour
Give us the ratio pls
Omg please lol they don’t have KK in my area and it has been years I am obsessing rn
The worst feeling ever has to be when Claire says “I think I’m almost done!” and there’s still like 20 minutes left
Or whenever someone says this one is easy and you see 40 mins
Most underrated comment. THIS. EVERY. TIME.
Claire: "do you want to try one?"
Andy: *looks disgusted*
Andy: *tries one*
“okay but you you want to pick another one that’s more of a weapon?”
“......brad”
So glad she moved on to doing her own thing. Love her creations and experiments.
I want someone that looks at me the way Chris looks at Claire when he's tasting the chocolate custard
Or when Molly hears the words "Boston Creme" 😁
The way Andy blushed made my heart melt I love that man
Michael Alcivar Mora What time?
@@sarahelias1586 around 33:43
who would’ve thought “you look like a glazed doughnut” could be such a compliment
Claire talking about "that ring" like Donut Gollum, however, I'm more distracted by that ring on her finger.
These video's kept me sane during the corona/quarantaine time
claire: _finishes talking_
transition music drums: *"HEY YOU WANNA HEAR HOW LOUD I CAN PLAY?????"*
That happened just as i got to your comment.
Never change that, I love the drumming
I was literally napping when I decided to watch this and I thought I was dreaming
Dude, seriously.
Where even do they get the drum sounds?
seeing that Claire is now engaged makes me so happy for her. you go hun
“You wanna pick one that’s more of a weapon?”
“Brad.”
He's not wrong 😂😅
I'd trust him in a zombie apocalypse
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? ❤
"I worked just hard enough to feel like I earned it but not so hard that I wanted to throw myself off a cliff"
Claire's existential crisis whenever she gets an easy gourmet makes
The comments: Claire is engaged!
Me: Claire got her hair cut!!
I was wondering who else was thinking this!
Is it cut? I thought it was just tied back.
@@RedVelvetRabbit yeah she has it in a long braid💀dont see what she cut
@@lupeflores8653 Day 3, she has her hair down and is shorter.
@@alouettek oh yeah wasnt up to that part yet
Ring shaped food, Claire with ring, Definitely not a coincidence.
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 love how no matter how many times she gets these challenges she's so close then decides to try something completely different that she eventually has to scrap.
Why do you love that? Claire's pretty much self-sabotaging, every time
Is the virgo energy, self sabotaging is a trait for us
That’s the script...it’s not real..
James L ?
James L Why would there be a script for a cooking video lmao
I love Claire, but she was definitely the kid in school that told the teacher they forgot to collect the homework.
MegaBetch I can’t hahahahah
MegaBetch what 😭
hilarious... and probably accurate, lol.
LMFAO
😂
EVERYTIME
Claire: “I just really thought..”
*sad music starts playing*
Lol stay optimistic queen!!!!
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 😂😂
I would love to see a “Claire makes gourmet Eggo waffles.”
Literally just a waffle, mate
@@justalittleblackraincloud well she did ruffles which is just a potato chip. nothing wrong with going simple once in awhile
besides she would need to mess around with flavors, the thin & crispy texture, and the ability to freeze and toast it (consistent with pop tarts and hot pockets)
Yeah she should make it where you'd have to be able to freeze and toast it
CLAIRE GETS A GOURMET VACATION
Or the cinnamon toast eggo waffles... yum.
“Everyone, give it a poke.”
*72 fingers appear*
Megan Thurman Ewing 71 white fingers and a single black finger
Peppermink hahaha yeah
Andy’s skin being compared to a glazed donut is my skin goals
33:16 That cream oozing out of the side of the donut is definitely an endorsement that Claire's donut is awesome!
"why do donuts have holes?"
Andy's brain: ERROR 404
why 404? people tend to mention this error code, but it does not suit all cases
@@acryliq It's the most common
Just saying but it has holes to make the inside cook faster or cook easier idk maybe tho
Maybe 502
@@proam100 Maybe 500
Claire: How many times did you try this?
Sohla: *nods head*
I love Sohla
@@myerklamb8529 honestly 😩
Mark Fream I’m so sad they weren’t able to get her reaction to Claire’s doughnuts 😢
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.
For the doughnuts:
30 ounces all purpose flour
1/2 ounce kosher salt
2 ounces honey
1 packet active dry yeast
4 ounces unsalted butter, cubed
Combine together in a stand mixer and make a well.
4 ounces egg
2 ounces honey
1 ounce vegetable oil
1 Tablespoon vanilla extract
16 ounces whole milk
Whisk together before adding into well in dry mixture and begin mixing on low until a shaggy dough forms.
Once a shaggy dough has formed, increase the speed and mix until smooth and supple.
Let sit for about an hour, or until nearly doubled in size, before immediately placing in a refrigerator and chilling until cold.
Scrape the dough onto a floured surface and roll out until 1/2 inch thick.
Punch out doughnuts and arrange each onto a separate piece of parchment.
Proof until puffed, could be as soon as 10 minutes.
Fry at 325 degrees Fahrenheit until golden brown.
Let cool on a wire rack.
For the glaze:
600 grams powdered sugar
Pinch of kosher salt
2 teaspoons of vanilla extract
30 grams refined coconut oil
150 grams whole milk
Whisk together until smooth
Glaze doughnuts
Thanks you so much. 😩😃
god bless u
Thanks a lot
any way you can put that into measurements that isn't in grams?
How the result ? Any body try this recipe ///// thank :)
They really should include Claire being revealed what she's supposed to recreate in the episodes
Isak I would LOVE that!!!
Isak +
When they poked the dough... all I’m wondering is “Did they wash their hands?” 😂😂😂
Pre cooked who cares
SAME😂
@@johnathanlilley4930 People who haven't worked in food service lol, they don't know what goes on behind the scenes
ME
Omg ME TOO!!
The extrusion KK uses creates the specific perfectly round exterior shape as it is extruded outward and then sheered off on the inside.
Claire: everyone can get a poke in
Hands of crew: *appearing out of nowhere*
Came to the comments for this lol. I thought that was so funny xD
"back at it again at the Bon Appétit Test Kitchen"
*does a back flip* *hits sign*
Loveless, Drunk Baby LMAO
Underrated vine reference
I was thinking about that vine the whole time!!
One of my favorite vines of all time
I love the sad music when she has set-backs. It's like she's going to be voted off the island or put to death for not pleasing the Queen of Hearts.
They're getting their money's worth out of the sad piano song.
Same!! I was just thinking that 😂😂
I like how it shows all the tests and not only the finsihed product
Everyone: "her ring, she's engaged" "omg she's engaged"
Me: she said she was gunna pipe the doughnuts"
Kore Xx We can’t be happy for our girl?
@@SusieNation never said that just thought it was funny how I didn't EVER notice of she had a ring or not lol but I'll be noticing that she didn't pipe the doughnuts
@@korexx8205 okay this actually bugged me too! I didn't notice the ring either cuz in was promised piped not cut!
@@korexx8205 lol I didn't notice the ri g at all😂
😂😂😂 I definitely didn’t notice the ring lol