If I had seen your in-add before seeing the youtube algorithm add I'd be into it but their add really turned me off. you're a better salesmen than whoever they paid to make that Coffee-hate propaganda.
@@flashrogue4376 $2 a cup is a bit steep for mushroom-decaf coffee. Especially seeing as you can get decaf in most forms, instant to beans. I didn't even know it came with a side of anti-coffee propaganda.
Dude, you and Josh Weissman literally rekindled my love for cooking. There are like next to zero Krispy Kreme’s in ny now and my Dad loved those donuts. He flipped out when I made these for him, like a 70 year old who legit seemed like an excited kid. Thanks so much for the great content you put out on the reg.
I worked at Kirspy Kreme making doughnuts for 2 years, if I remember correctly, the glaze was made by making a syrup out of water and granulated sugar with a flavoring powder added to it (and then that was mixed with powdered sugar), I'm almost 100% certain the flavoring powder had gelatin in it because when the syrup cooled on it's own it had the texture of jell-o, we never used corn syrup in the glaze afaik.
that's interesting. I live in Massachusetts and remember when Krispy Kreme came up here in the early 2000s. It didn't work out most people thought the donuts are too sweet.
@@robertknight4672 omg! I thought I was only person who thought this! I’m in PA, and I think they’re gravely overrated and waaayyy too sweet. So much so, the sweetness over powers the taste of the donut.
@@tinamariejohnson7520 once in awhile I like them because they were different from everything else it was available up here and the free donut while you're waiting in line was nice. There's actually a few mom and pop donut shops near me that I actually prefer over big chains.
For anyone wondering, yes you can do it by hand. Just work a little smarter. Knead every 15min for an hour then let it rest or search for the slap and fold method . I have done it three times by hand, it's exhausting but it works.
Great video! I make scratch donuts every day for our donut business and have a few suggestions. I start with a milk and egg mixture, but only have to heat it to 70° because I use osmotolerant yeast - if you've never tried it it's a game changer! Also, if your dough is springing back too much you can refrigerate it before rolling out. Also, putting some air under the dough when rolling out helps with that. (Roll it out a little bigger than you need, then using your hands separate it from the counter to let it spring back.)
Actually you can do it without standing mixer but you're gonna have to use bread flour instead of ap flour because GLUTEN! and actually the texture of the donut is much fluffier because that extra gluten holds all the air while it's fermenting without deflating it easily while handling or flipping in the oil.
I forgot to mention, you don't need to knead it just combine all the ingredients let it sit for 30 mins and do this 2:00 (the fold over technique) do this twice or thrice again every 30 mins until it's smooth and has developed a lot of gluten then just follow the rest of instruction given in the video lol.
@OverEasy Egg no quite the opposite actually like i said in my comment more protein = more gluten, AP flour has about 11-12% protein and bread flour has 13-14% protein, so bread flour develops more gluten and strength in the dough and that extra gluten is what's gonna make it fluffier because it can hold all the air as it ferments and without deflating it and also allows you to autolyse it making it easier to develop gluten without kneading or working it too much, and I'm talking by experience i tested a batch of donuts made with ap flour and one from bread flour the rest is same measurement, same ingredients. When I'm fermenting the doughs the one made from BF rose faster and when i fried them the one made from BF again immediately poofs up so much bigger than the one made with APF so when i flip it to fry the other side there is a space in the middle that the oil can't reach because it's so fluffy with all the gas it created that light ring in the center which is an indication of a good donut actually but the one made with ap flour didn't have that light ring it is still fluffy though and still good but bread flour really delivers the best results so i hope i answered your question with this lil essay i made lol.😊
I just wanna say that I love that you actually had stuff in your freezer! It seems like all “at home” cooking channels always put things in a completely (or close to) empty freezer! 😂
I noticed that your stand mixer has the same problem as mine - the hinge pin tends to work its way out. Mine always went to the same side as your looks to be going. I added a tiny bit of clear tape to the side it was poking out of and it hasn't moved in the years since.
I keep switching between you and Claire(Dessert Person) watching your videos because I cannot really cook nor bake any more. I have balance problems because of nerve damage and very bad knees and can not stand for very long. I really love watching how much you both love what you create!
If it's just your knees eating up the spoons, have you thought about bringing a chair into the kitchen? I know it's a huge help for me when I haven't got the energy to stand over food!
I learned awhile back the key to donuts that don't taste homemade is using lard not butter, I'd make donuts at home all the time, and they tasted good but not like a donut place or Krispy Kreme, so I was so happy to see lard in the video not butter! That really is the key
Hey Bri! Have you seen the Chain Baker's channel? He does some extraordinary bread baking and has a technique for dealing with sticky doughs that's kind of brilliant. But these doughnuts are so beautiful I can't wait to try them!
I came to the comments to see if anyone else was talking about Chain Baker's venture into hand kneading super enriched dough, glad I wasn't the only one who immediately thought of his content!
I can't wait to try this! I am certain they use potato flour in their recipe... or at least they used to. That set them apart from the other donuts when they began the business.
I'm taking care of a friend's place while they're out of town and just discovered a Krispy in the 'hood. Literally had about 4 of them last week two visits! What timing for this video and there's like no way I'm allowing myself to make these at home hahaha. Amazing video though love your channel!
Bri, use a smaller outside ring and they should cook faster with a lighter golden brown. The texture looks a little too firm, KK's would not stay thick when bitten, they would crush because they are so soft.
If anyone from Europe is thinking what is alternative to Crisco - it's our typical, standard butter. But be aware that not the cheapest one - in Poland good one is 1,5 euro / dollars for 300gr, I once tried to use Kaufland branded for 1 euro and this was a mistake... You can use mix of our standard butter and coconut oil.
@brianlagerstrom thank you so much for your youtube videos, your dough and bread recipes are now our replacement for the grocery store's far inferior products every week. A question about this particular recipe (I'm hoping to make for Valentine's Day, already purchased everything you've outlined): You show in your video how you scald the milk and then put it in the freezer (RIP blueberries) - at what temperature do you consider the scalded milk chilled enough to mix with the remaining ingredients? Can't wait to give this a shot, thank you for everything you do!
Just tried these, amazing! I did the shape-n-refridgerate method, and subbed rendered bacon fat in place of the lard, and 1/4 c maple syup and a spash of milk, in place of the corn syrup. I'd give my version a 7/10... I cannot wait to try Brian's exact recipe... I just didn't want to go to the store. 😅 Thanks Brian
2:18 you just slayed me (when you dropped the dough in the bowl) with the splashing sound. I had to pause the video till I stopped laughing. 😂 I don't get out much. 😊
I have been experimenting with glazed donuts for years trying to recreate the donuts from my childhood favorite, Britt's Donuts at Carolina Beach, NC. I don't think this recipe is quite the same, but THERE ARE SO MANY COOL TRICKS HERE that I'm going to use.
If you go way back in Krispy Kreme history, an important part of the business was using boy scouts to sell them as a fundraiser. I was living in Western Pennsylvania (very far from North Carolina) in the 1960s and every once in a long while someone would go through the neighborhood with boxes of Krispy Kreme donuts for $1 a dozen. They were driven up in a truck, and the kids would spread out through the city.
I've noticed that you proof on your countertop. My quartz counters are always cool. That's lovely in the summer, but wouldn't it inhibit the rise? I've always heard to rise in a 'warm environment. Thank you, Brian, for these videos.
Holy cow, Bri! It’s been years since I’ve had a KK donut since we don’t have a store nearby! I’m definitely going to try the recipe out this weekend! Stay tuned! 🙌😎
These look just like Krispy Kreme’s texture inside! I can’t wait to try this recipe on my 20 somethings! When I was pregnant with each one of my 3 kids, after the morning sickness lifted I would head to the “local” Krispy Kreme (across state lines, 20min) order 2dozen hot off the line ( restraint was not a thing during those months ) And by the time I got home the sugar glaze was dried evidence, True finger prints left on the steering wheel that there WAS a 1st dozen! They were & probably still are a slippery slope for me, Truly a gateway drug that lead to more trips crossing state lines, dozens gone, seeking out other great bakeries & recipes to try. 😉😆👏
Hey Bri! Can you show us some day how to do that cool "throwing a puff of flour on the dough" thing that you do at the 3:03 mark? I've made feeble attempts over the years, but I've never gotten past the splotchy rain of flour, not the light cloud more evenly settling over the dough like you did here.
Hey Bri, why do you flour the top of the dough and the board, if your turning the top of the dough onto the flour on the board? Do you need a lot of flour at that stage?
It's so the dough doesn't stick to the surface or the rolling pin. You'll have an annoying experience otherwise. Try not to use too much if you're folding the dough (which might be required depending on the recipe), since it makes the dough difficult to wrap around something (meat, vegetables, etc.) and seal it without issues.
Do we proof them before they go into the fridge? Or proof them when we pull them out of the fridge the next morning? Your wording has me a bit confused! I proofed mine before the fridge and will throw them into the fryer in the morning! :)
Turn those scraps into apple fritters by cutting up some apples into small pieces and using a bench scraper chop the apples, a lot of cinnamon and the scraps together until they are a shaggy pile. Then loosely roll the pile up into a log and use the bench scraper to chop into big pieces. proof and fry. then glaze with Brian's glaze. Total crack.
Not sure if you’re going to see this. But when this have dried let’s say 15-30 mins, does the glaze stick to your hands? Or are they like krispy kreme that does not and cracks when you bite?
Made this dough but cut the donuts like in Brian's jelly donut recipe, since dad mentioned a preference for raised donuts. These things are DANGEROUS! :D The cooked raspberry jam never did set well, so we will be using these square donuts as dippers into either a glaze or the raspberry goo. Thanks for the recipe, they are amazing!
Krispy Kreme glazed doughnuts are my kryptonite, my crack. I am completely unable to resist just one, and therein lies the problem. But, with that said, I can't come up with a reason why we can't make them for a larger group of family and friends on say a holiday morning. Thanks for sharing the tips on making them true to the original.
Back in the before-time, in the days when a stand-mixer was yet to grace us with its presence, my technique was turning-the-bowl, turning-the-spoon. Grip the bowl at 10 o'clock, plunge the spoon into the dough at 2 o'clock, and pull both round towards you, twisting and scooping with the spoon as you go. And repeat... It does recreate the orbital motion of a dough hook pretty well, I find. But if you do it often enough, I imagine you'll end up with one enormous forearm. To avoid looking like a fiddler crab, I bought a stand mixer.
Hello, Brian. Instead of scalding the milk, could you get the same effect by buying UHT? I'd have thought the high pasteurization temp would also denature the proteins. Since this makes a lot of doughnuts, at the least I'd want to halve a batch. Also, is it better to freeze the un-fried dough, or the fried doughnut? There was a place in Brooklyn named "Dough" whose doughnuts were much better than Krispy Kreme's. Actually, I think they're still there, but they were sold off some years ago, and from all I've heard the new owners didn't keep up the quality.
I’m not a Krispy kreme fan, Even though I love doughnuts. If you want to make doughnut dough by hand, you need to use the brioche method with the lard added last like butter. My grandmother (Pennsylvania German) made great doughnuts but we never did icing, just cinnamon sugar.
First time commenter here! Huge fan of your channel. My all-time favorite donut is a blueberry cake donut. I’m not talking a cake donut with blueberry icing, I’m talking a blueberry cake donut with blueberry icing. But I’ve never found a recipe that comes remotely close to the good blueberry cake donuts I’ve had at old school donut shops. Any tips on how I’d go about making that?
Now I need the magic formula for saving till day 2 and maintaining its integrity. The closest I’ve come is throwing it in my countertop oven - toast option for a short time. It doesn’t melt off the glaze and ends up pretty good.
As far as I'm aware there isn't really another animal fat that subs with lard nicely. Chicken and beef fat have too strong of a flavor to be a good substitute. Your best bet would probably be to do what Krispy Kreme themselves do and use vegetable shortening.
Some of the greatest food secrets are not available unless a trained eye watches many TH-cam videos of restaurant kitchen workers in action: A simple twist of the hand or novel application of an old utensil and presto! Restaurant grade food forever!
Sensei, that looks sick! My gosh I can't resist this although I literally have no alternative since I don't own a stand mixer...Thank you for this there will be a tine when I earn a stan mixer. Until then, I will live off of your description of trying tge food.
Losing access to Krispy Kreme donuts was one of the major losses of moving to the West Coast. For a long time, the nearest KK donuts were in Las Vegas, which was awful for so many reasons.
I’m doing this on a rise compact stand mixer… I’m cutting the dough and letting them rise in a donut pan 😮 and then I’ll fry them in a cast iron pan. I want to add vanilla in the dough or the glaze. Any suggestions?
Used square cutter. No waste goes right to my waist. Think the glaze could have been halved. Quite a bit extra even with the donut holes. Recipe mentioned water. Was that suppose to be milk?
The only time I have EVER been swayed by an ad in a video. That mud water sounds dope. Lions mane and cordyceps in a coffee? So I can be slightly caffeinated while because able to massively increase my VO2 max? I’m sold. Definitely going to get it if the price is right. Would love to pair that drink with a healthier option than donuts tho. 😂
Oh... My... God... I lived down the street from an original KK Factory Location a few years ago. It's now a retail/factory spot... and I don't live there anymore. Gotta buy a stand mixer... lol. My grandpa had a bakery in Depew NY, Colonial Bakery, and I remember as a kid finding the glaze vat in the back... which I was never allowed to touch. 4 Foot diameter vat of sugary goodness. Yum.
i make the dough like bread super smooth and stretchy gluten strutcture before rolling it ....will give it a doughnut texture not cake one like you have...and oil shouldn't burn the doughnuts ^^
Try Mud/Wtr and get 15% off your starter kit by going to cen.yt/mudwtrbrianl and using code BRIANL at checkout.
If I had seen your in-add before seeing the youtube algorithm add I'd be into it but their add really turned me off.
you're a better salesmen than whoever they paid to make that Coffee-hate propaganda.
@@flashrogue4376 $2 a cup is a bit steep for mushroom-decaf coffee. Especially seeing as you can get decaf in most forms, instant to beans. I didn't even know it came with a side of anti-coffee propaganda.
At first I was like, better skip the ad, and then I was like dang that Mud/Wtr sounds cool!
Dude, you and Josh Weissman literally rekindled my love for cooking. There are like next to zero Krispy Kreme’s in ny now and my Dad loved those donuts. He flipped out when I made these for him, like a 70 year old who legit seemed like an excited kid. Thanks so much for the great content you put out on the reg.
aww that’s so cute and a nice story 🥹🥹🥹
Aww such a nice story
Joshes channel is super annoying. This guy is A+
@@visioncorp5228 no cap 🧢
@@visioncorp5228 Yeah that guy is annoying and to me he sounds conceited .
I worked at Kirspy Kreme making doughnuts for 2 years, if I remember correctly, the glaze was made by making a syrup out of water and granulated sugar with a flavoring powder added to it (and then that was mixed with powdered sugar), I'm almost 100% certain the flavoring powder had gelatin in it because when the syrup cooled on it's own it had the texture of jell-o, we never used corn syrup in the glaze afaik.
that's interesting. I live in Massachusetts and remember when Krispy Kreme came up here in the early 2000s. It didn't work out most people thought the donuts are too sweet.
@@robertknight4672 omg! I thought I was only person who thought this! I’m in PA, and I think they’re gravely overrated and waaayyy too sweet. So much so, the sweetness over powers the taste of the donut.
@@tinamariejohnson7520 once in awhile I like them because they were different from everything else it was available up here and the free donut while you're waiting in line was nice. There's actually a few mom and pop donut shops near me that I actually prefer over big chains.
@@robertknight4672 which doughnuts do you prefer??
@@clairressagoad2789 I like Country Kitchen Donuts in Walpole Massachusetts. My favorite flavor is Bavarian cream
Just as flavorful, and just as drugs! Sold, Brian.
Thank you so much for adding the Metric dimensions and Celsius annotations! Much appreciated from your EU viewers, you're the best!
For anyone wondering, yes you can do it by hand. Just work a little smarter. Knead every 15min for an hour then let it rest or search for the slap and fold method . I have done it three times by hand, it's exhausting but it works.
Great video! I make scratch donuts every day for our donut business and have a few suggestions. I start with a milk and egg mixture, but only have to heat it to 70° because I use osmotolerant yeast - if you've never tried it it's a game changer! Also, if your dough is springing back too much you can refrigerate it before rolling out. Also, putting some air under the dough when rolling out helps with that. (Roll it out a little bigger than you need, then using your hands separate it from the counter to let it spring back.)
what does this yeast do?
@@teletek1776 it's made for enriched dough, made with butter and ones that are high in sugar.
@@blueflame3022 does it cause the dough to rise faster i assume?
@@teletek1776 yes, faster than regular instant.
Actually you can do it without standing mixer but you're gonna have to use bread flour instead of ap flour because GLUTEN! and actually the texture of the donut is much fluffier because that extra gluten holds all the air while it's fermenting without deflating it easily while handling or flipping in the oil.
I forgot to mention, you don't need to knead it just combine all the ingredients let it sit for 30 mins and do this 2:00 (the fold over technique) do this twice or thrice again every 30 mins until it's smooth and has developed a lot of gluten then just follow the rest of instruction given in the video lol.
F**k Gluten
@@dutchmaster1999 lol why are you gluten free?
@@angeltabot3932 yes, my body can’t tolerate it
@OverEasy Egg no quite the opposite actually like i said in my comment more protein = more gluten, AP flour has about 11-12% protein and bread flour has 13-14% protein, so bread flour develops more gluten and strength in the dough and that extra gluten is what's gonna make it fluffier because it can hold all the air as it ferments and without deflating it and also allows you to autolyse it making it easier to develop gluten without kneading or working it too much, and I'm talking by experience i tested a batch of donuts made with ap flour and one from bread flour the rest is same measurement, same ingredients. When I'm fermenting the doughs the one made from BF rose faster and when i fried them the one made from BF again immediately poofs up so much bigger than the one made with APF so when i flip it to fry the other side there is a space in the middle that the oil can't reach because it's so fluffy with all the gas it created that light ring in the center which is an indication of a good donut actually but the one made with ap flour didn't have that light ring it is still fluffy though and still good but bread flour really delivers the best results so i hope i answered your question with this lil essay i made lol.😊
I just wanna say that I love that you actually had stuff in your freezer! It seems like all “at home” cooking channels always put things in a completely (or close to) empty freezer! 😂
My grandma always fries her donuts (pączki) in pork lard and they are dope. That's what we do in Poland, we love our lard.
Pure pork lard, loved in Scotland, too.
I noticed that your stand mixer has the same problem as mine - the hinge pin tends to work its way out. Mine always went to the same side as your looks to be going. I added a tiny bit of clear tape to the side it was poking out of and it hasn't moved in the years since.
Hi Bri! Try and add a bit of orange blossom water in the dough next time. I do it and I think it's a nice touch.
I love just mixing lemon juice with powdered sugar for my glaze. I think it tastes nicer and you can eat more of it.
I needed a trick to be able to eat more sugar
I'd mix up a tiny bit of that just to eat plain... Like concentrated lemonade
I keep switching between you and Claire(Dessert Person) watching your videos because I cannot really cook nor bake any more. I have balance problems because of nerve damage and very bad knees and can not stand for very long. I really love watching how much you both love what you create!
If it's just your knees eating up the spoons, have you thought about bringing a chair into the kitchen? I know it's a huge help for me when I haven't got the energy to stand over food!
I learned awhile back the key to donuts that don't taste homemade is using lard not butter, I'd make donuts at home all the time, and they tasted good but not like a donut place or Krispy Kreme, so I was so happy to see lard in the video not butter! That really is the key
Hey Bri! Have you seen the Chain Baker's channel? He does some extraordinary bread baking and has a technique for dealing with sticky doughs that's kind of brilliant.
But these doughnuts are so beautiful I can't wait to try them!
I came to the comments to see if anyone else was talking about Chain Baker's venture into hand kneading super enriched dough, glad I wasn't the only one who immediately thought of his content!
I can't wait to try this! I am certain they use potato flour in their recipe... or at least they used to. That set them apart from the other donuts when they began the business.
I'm taking care of a friend's place while they're out of town and just discovered a Krispy in the 'hood. Literally had about 4 of them last week two visits! What timing for this video and there's like no way I'm allowing myself to make these at home hahaha. Amazing video though love your channel!
there's no way to eat just one. it's physically impossible.
@@BrianLagerstrom Facts. The sugar levels on some of the varieties is unreal!
Bri, use a smaller outside ring and they should cook faster with a lighter golden brown. The texture looks a little too firm, KK's would not stay thick when bitten, they would crush because they are so soft.
If anyone from Europe is thinking what is alternative to Crisco - it's our typical, standard butter. But be aware that not the cheapest one - in Poland good one is 1,5 euro / dollars for 300gr, I once tried to use Kaufland branded for 1 euro and this was a mistake... You can use mix of our standard butter and coconut oil.
I always try to mix enriched doughs by hand but they never come out as good as my stand mixer but at least I get a good forearm workout.
@brianlagerstrom thank you so much for your youtube videos, your dough and bread recipes are now our replacement for the grocery store's far inferior products every week. A question about this particular recipe (I'm hoping to make for Valentine's Day, already purchased everything you've outlined): You show in your video how you scald the milk and then put it in the freezer (RIP blueberries) - at what temperature do you consider the scalded milk chilled enough to mix with the remaining ingredients? Can't wait to give this a shot, thank you for everything you do!
Just tried these, amazing! I did the shape-n-refridgerate method, and subbed rendered bacon fat in place of the lard, and 1/4 c maple syup and a spash of milk, in place of the corn syrup. I'd give my version a 7/10... I cannot wait to try Brian's exact recipe... I just didn't want to go to the store. 😅 Thanks Brian
Wow nice mods
I love Bri’s happy dance! Can’t wait to try these.
2:18 you just slayed me (when you dropped the dough in the bowl) with the splashing sound. I had to pause the video till I stopped laughing. 😂 I don't get out much. 😊
I have been experimenting with glazed donuts for years trying to recreate the donuts from my childhood favorite, Britt's Donuts at Carolina Beach, NC. I don't think this recipe is quite the same, but THERE ARE SO MANY COOL TRICKS HERE that I'm going to use.
going to carolina beach next week to try those!!
Britts is amazing...
@@mathies187 Jealous! I'll hopefully be down around the Fourth and it's going to be my first breakfast stop.
Looks incredible! Only thing I’ll do differently is use osmotolerant yeast ! For richer doughs . Try it , thank me later ⚡️
2nd person to mention this...
So,
Where do you buy it?
What's the difference?
Yes thanks
Looks delicious 😋 Greetings from Scotland 😊 Have a great day everyone 🌻 Stay blessed 🌻
If you go way back in Krispy Kreme history, an important part of the business was using boy scouts to sell them as a fundraiser. I was living in Western Pennsylvania (very far from North Carolina) in the 1960s and every once in a long while someone would go through the neighborhood with boxes of Krispy Kreme donuts for $1 a dozen. They were driven up in a truck, and the kids would spread out through the city.
Wow, I’m making these because no one should have to live without a “hot one now”! Thx Bri!
I've noticed that you proof on your countertop. My quartz counters are always cool. That's lovely in the summer, but wouldn't it inhibit the rise? I've always heard to rise in a 'warm environment. Thank you, Brian, for these videos.
Holy cow, Bri! It’s been years since I’ve had a KK donut since we don’t have a store nearby! I’m definitely going to try the recipe out this weekend! Stay tuned! 🙌😎
Some gas stations sell them look it up maybe you will find them.
@@Music963 Good to know! But nothing beats fresh out of the oven though!
So how did they turn out?
These look just like Krispy Kreme’s texture inside! I can’t wait to try this recipe on my 20 somethings! When I was pregnant with each one of my 3 kids, after the morning sickness lifted I would head to the “local” Krispy Kreme (across state lines, 20min) order 2dozen hot off the line ( restraint was not a thing during those months ) And by the time I got home the sugar glaze was dried evidence, True finger prints left on the steering wheel that there WAS a 1st dozen! They were & probably still are a slippery slope for me, Truly a gateway drug that lead to more trips crossing state lines, dozens gone, seeking out other great bakeries & recipes to try. 😉😆👏
Jim Gaffigan: First try is always free
@@eveakane6563 Exactly! 🤣
I suggest committing a felony so you can't cross state lines anymore. Simple fix right? :)
Hey Bri! Can you show us some day how to do that cool "throwing a puff of flour on the dough" thing that you do at the 3:03 mark? I've made feeble attempts over the years, but I've never gotten past the splotchy rain of flour, not the light cloud more evenly settling over the dough like you did here.
why are the krispy kreme donuts so light in color yet fully baked (not pot joke)?
it is possible to do it by hand by the way it just takes a while and a lot of slapping, along with the help of a bit of autolysis maybe
Hey Bri, why do you flour the top of the dough and the board, if your turning the top of the dough onto the flour on the board? Do you need a lot of flour at that stage?
It's so the dough doesn't stick to the surface or the rolling pin. You'll have an annoying experience otherwise.
Try not to use too much if you're folding the dough (which might be required depending on the recipe), since it makes the dough difficult to wrap around something (meat, vegetables, etc.) and seal it without issues.
Do we proof them before they go into the fridge? Or proof them when we pull them out of the fridge the next morning? Your wording has me a bit confused! I proofed mine before the fridge and will throw them into the fryer in the morning! :)
Turn those scraps into apple fritters by cutting up some apples into small pieces and using a bench scraper chop the apples, a lot of cinnamon and the scraps together until they are a shaggy pile. Then loosely roll the pile up into a log and use the bench scraper to chop into big pieces. proof and fry. then glaze with Brian's glaze. Total crack.
Not sure if you’re going to see this. But when this have dried let’s say 15-30 mins, does the glaze stick to your hands? Or are they like krispy kreme that does not and cracks when you bite?
Just found the channel and this man is def the Lawful to Joshua Weissman's Chaotic. Love the recipes!
A strangely satisfying video to watch.
Made this dough but cut the donuts like in Brian's jelly donut recipe, since dad mentioned a preference for raised donuts. These things are DANGEROUS! :D The cooked raspberry jam never did set well, so we will be using these square donuts as dippers into either a glaze or the raspberry goo. Thanks for the recipe, they are amazing!
Crispy cream doughnuts are goated
haha I was going to comment "I miss seeing the hand mix versions of recipes", but "Hey Bri, can I mix this one by hand?" works 😅
Krispy Kreme glazed doughnuts are my kryptonite, my crack. I am completely unable to resist just one, and therein lies the problem. But, with that said, I can't come up with a reason why we can't make them for a larger group of family and friends on say a holiday morning.
Thanks for sharing the tips on making them true to the original.
Back in the before-time, in the days when a stand-mixer was yet to grace us with its presence, my technique was turning-the-bowl, turning-the-spoon. Grip the bowl at 10 o'clock, plunge the spoon into the dough at 2 o'clock, and pull both round towards you, twisting and scooping with the spoon as you go. And repeat...
It does recreate the orbital motion of a dough hook pretty well, I find. But if you do it often enough, I imagine you'll end up with one enormous forearm. To avoid looking like a fiddler crab, I bought a stand mixer.
Hello, Brian.
Instead of scalding the milk, could you get the same effect by buying UHT? I'd have thought the high pasteurization temp would also denature the proteins.
Since this makes a lot of doughnuts, at the least I'd want to halve a batch. Also, is it better to freeze the un-fried dough, or the fried doughnut?
There was a place in Brooklyn named "Dough" whose doughnuts were much better than Krispy Kreme's. Actually, I think they're still there, but they were sold off some years ago, and from all I've heard the new owners didn't keep up the quality.
I’m not a Krispy kreme fan, Even though I love doughnuts. If you want to make doughnut dough by hand, you need to use the brioche method with the lard added last like butter. My grandmother (Pennsylvania German) made great doughnuts but we never did icing, just cinnamon sugar.
🤤 added to the list of must tries. You might be the death of me 😍😍😍
First time commenter here! Huge fan of your channel. My all-time favorite donut is a blueberry cake donut. I’m not talking a cake donut with blueberry icing, I’m talking a blueberry cake donut with blueberry icing. But I’ve never found a recipe that comes remotely close to the good blueberry cake donuts I’ve had at old school donut shops.
Any tips on how I’d go about making that?
amazing.....how much oil did you drip on the floor? totally worth it
Everyone and I mean everyone should have a Kitchenaid, they're absoloutely brilliant.
I’m doing this on a rise compact stand mixer…
Awesome Bri! Btw that beef bourguignon turned out killer.. thanks for the recipe
I'm sure you tried, but slapping and folding might produce some appreciable gluten development over other manual kneadings.
If you want to do it by hand, can you autolyse the dough before enriching it? Like how you make brioche by hand, sort of way
Chriso is better for you than lard….imho. these look amazing none-the-less. thank you!
Now I need the magic formula for saving till day 2 and maintaining its integrity. The closest I’ve come is throwing it in my countertop oven - toast option for a short time. It doesn’t melt off the glaze and ends up pretty good.
honestly this looks pretty easy. going to try soon!
Any recommendations for switching out the pork fat? I eat Kosher, so a kosher animal fat alternative would be fine.
As far as I'm aware there isn't really another animal fat that subs with lard nicely. Chicken and beef fat have too strong of a flavor to be a good substitute. Your best bet would probably be to do what Krispy Kreme themselves do and use vegetable shortening.
When y’all fry stuff this or like chicken tenders. What do you do with the oil afterwards? Especially when using a Dutch oven.
Some of the greatest food secrets are not available unless a trained eye watches many TH-cam videos of restaurant kitchen workers in action: A simple twist of the hand or novel application of an old utensil and presto! Restaurant grade food forever!
And 20 million TH-cam hits
Sensei, that looks sick! My gosh I can't resist this although I literally have no alternative since I don't own a stand mixer...Thank you for this there will be a tine when I earn a stan mixer. Until then, I will live off of your description of trying tge food.
I gotta say, these actually look more appealing to me than Krispy Kreme. 😋☺️
Adam Ragusea is awesome.
I audibly gasped at the thumbnail. Had to click 🤤 where was this last year when I was pregnant and craving glazed donuts like nobody's business?!?!
Losing access to Krispy Kreme donuts was one of the major losses of moving to the West Coast. For a long time, the nearest KK donuts were in Las Vegas, which was awful for so many reasons.
I’m doing this on a rise compact stand mixer… I’m cutting the dough and letting them rise in a donut pan 😮 and then I’ll fry them in a cast iron pan. I want to add vanilla in the dough or the glaze. Any suggestions?
Used square cutter. No waste goes right to my waist. Think the glaze could have been halved. Quite a bit extra even with the donut holes. Recipe mentioned water. Was that suppose to be milk?
Hey Bri what causes the donut to appear darker in color. They look amazing and I can’t wait to make with my grandchildren
How do you keep the glaze from getting that soapy taste from the powdered sugar?
i add a small drop of vanilla and a pinch of salt.
@@Krysta1Rose vanilla I knew about but idk why I never added salt, that’s a great tip, thank you.
I think they look awesome. thanks for the show.
These look great, my son loves donuts so I'll have to try these and let you know how they turn out!!!
Those look amazing. Thank you for the video.
I use crisco on all my baking. I like it better than butter.
Old fashioned donut is the goat! Try that next.
Аппетитно выглядят 👍🌹🌹
БЛАГОДАРЮ за прекрасный рецепт! Appetizing look
THANK YOU for a great recipe!💗💗
Chocolate cake donuts are the best with the normal glaze
Yum, Bri! Thank you! I can't wait to try them...
I make donuts at home from scratch only once annually, but they are worth it! I will try your recipe, Brian, in about six months!
Love the variety of recipes and techniques you have!
Do us a solid and make the KK cinnamon doughnuts?? I’ve come pretty close to what I want but would love to see the tips you’d come up with!
Fry in palm oil - high temps and no flavor or smell like coconut oil. Just be sure to use sustainably sourced palm oil (from West Africa etc.)
Just skip palm oil entirely.
The only time I have EVER been swayed by an ad in a video. That mud water sounds dope. Lions mane and cordyceps in a coffee? So I can be slightly caffeinated while because able to massively increase my VO2 max? I’m sold. Definitely going to get it if the price is right. Would love to pair that drink with a healthier option than donuts tho. 😂
Oh... My... God... I lived down the street from an original KK Factory Location a few years ago. It's now a retail/factory spot... and I don't live there anymore. Gotta buy a stand mixer... lol.
My grandpa had a bakery in Depew NY, Colonial Bakery, and I remember as a kid finding the glaze vat in the back... which I was never allowed to touch. 4 Foot diameter vat of sugary goodness. Yum.
Dude, love the lard shoutout. Bold move. 100% behind you.
I watched this video twice. Specially the dance moves at the end.
I don't have a stand mixer, but I do have a really good Cuisinart food processor with a dough blade. Makes good bread. How would I convert this?
I've been doing air fryer donuts as a "healthier" alternative with good success
Love the sound effects! 😀
yummmmo Bri...thank you...I will make this!
Thank you Gail
i realy need to get one of this mixers, when i see a recipy that need kneading i never do it.
Looks great! But you forgot the secret ingredient. Which is potato flour!
Noooo I just made these over the weekend. Now I'm going to have to do it again!
THESE LOOK SO GOOD! I'm going to have to make some. :D
i make the dough like bread super smooth and stretchy gluten strutcture before rolling it ....will give it a doughnut texture not cake one like you have...and oil shouldn't burn the doughnuts ^^
Yes, Now please make a Otis Spunkmeyer Strawberry Shortcake Muffin.
Holy hell boy, that looks good! Well done. Ordered mud
Thanks for linking Adam Ragusea's video.