- All right, so our dough has now doubled.
- She's big!
- She is big.
- I like it. - I know, she thicc. (giggles)
(jaunty jazz music)
- Hey, Alix.
- Hi.
- I have heard that you have a lot of experience
and expertise making people's
favorite fast (giggling) foods at home.
I came to ask you if you could make a treat
that I love, Krispy Kremes.
(hard rock drums)
When I was in middle school,
there was like an explosion of Krispy Kreme.
- Yeah.
- And like-- - I remember that.
- Right? - The Krispy Kreme boom.
You know donuts are donuts and I have made them before.
There's something about a Krispy Kreme though.
They're just like perfectly crispy and creamy?
(laughing)
Hence the name - It's almost like they knew.
(laughing)
- They're almost untouchable but we're gonna try.
- Let's touch 'em.
- We're gonna try and touch 'em.
(laughing) - Let's touch it.
- I doughnut know if we can do it,
but I believe that we can.
(jingly music)
Krispy Kreme is a yeasted dough,
so we're going to start with yeast.
(giggles)
Who would have thought?
- That's water.
(ding) - Well yeah, so this is water.
We're gonna start with some warm water
and we're gonna sprinkle our instant yeast over the top--
- Is that-- - of that.
- Is that the kind of yeast that you get in packets
at the grocery store?
- Yeah it is, exactly.
So, yeast is alive.
- Much like us.
- Yeah, hopefully. (laughs)
It's already starting to change.
It's turning into like a teenager. (giggles)
We need to get her to a woman.
(sneaky folk music)
All right, so now that our yeast has foamed up,
we're gonna start
adding-- - She bloomed.
- She bloomed, yeah.
She bloomed into a woman.
We're gonna start adding
the rest of our ingredients for the dough.
So we have one and a half cups of warm milk.
Do you wanna?
You can pour that in there-- - Yeah, I wanna pour.
- I'm always putting the people who come to work.
You don't-- - I like it.
It makes me feel accomplished.
- Good, we have half a cup of sugar.
- A half cup of sugar.
Just dump?
- Yeah just dump her in.
And this is a teaspoon of salt.
Two eggs.
- Two eggs.
And then a third of a cup of very soft butter.
Now we're gonna do
two cups of flour.
Right in there,
and we're gonna start to mix this donut batter.
- What's-- - Or dough.
- What's the mixing technique, is there--
- So, you can just kind of go for it.
We wanna break down the eggs,
and the butter into the dough.
We're gonna mix this dough
and it will be more like a batter at first,
and then we're gonna slowly
start incorporating the rest
of the five cups of flour.
And it'll turn more into a dough.
We gotta be gentle with her,
but you know, - But firm.
- She's tough.
So if you wanna start mixing this together.
- Yes, yes.
- So what we're looking for is to make
it more of a shaggier dough.
It'll be just like a little bit easier to handle.
- Okay. - So once we get there,
we can flip it onto the table,
and start to knead it. - Oh, okay.
It's like safe to touch.
- Safe to touch, yeah.
Okay, so this is kind of like our shaggy dough.
- Okay. - It's come together.
It's still a little bit loose,
but that's okay.
So now it's gonna be time to knead.
(energetic folk music)
So it's still like pretty loose,
but we're just gonna incorporate some more flour
as we go.
Kneading is such an important step,
because it's gonna help you get that like
light and fluffy,
airy donut.
Which is so classic to a Krispy Kreme.
- Yeah.
- You'll literally start to feel the dough change.
It'll start to get a little more like elastic,
and feel a little tighter as a dough.
Toughen her up. (giggles)
You can also check if the dough
is ready by pressing your finger into it.
So we want it to be elastic enough to bounce back.
I think we still have a little bit more to go.
(air whooshing) (guitar strumming)
So it's getting there,
it's like pretty elastic,
but we have a little bit more to go I think.
All right, so I think we're pretty good.
Look, she looks so nice.
- She does.
- And I'm just gonna kind of
make her into a nice little ball.
- She's a beauty.
(air whooshing) So now I have
this greased glass bowl,
so I just greased it with some oil.
I'm gonna pop our dough right in there.
You want it to be greased,
because it'll allow your dough to
rise up the sides of the bowl,
instead of like stick.
We're gonna cover this up
with some plastic wrap.
- Put her to bed - You could also--
Yeah we're gonna put her to sleep.
- Good night babe.
- She gets a little blanket,
and she gets to go in a warm place,
to about double in size.
We'll see you in about 2 hours.
(vibrating bell)
(energetic jazz music)
(air whooshing)
All right, so our dough
has now doubled.
- She's big!
- She is big.
- I like it. - I know, she thicc. (giggles)
- I'm into it.
- All right, so basically what happened was our yeast,
fed off of the sugar in the dough,
and allowed it to rise and double,
so we know it's all alive.
So now for the fun part--
- Well listen, this has all been fun.
- This has all been pretty fun.
So we're just gonna start to punch this down a little bit,
you can do that.
- Oh, yeah.
- So that's- - Punch 'er down.
- That's pretty good. (laughing)
- Get her ready for the real world, once again.
- So now, we're just gonna take our dough,
and we're gonna start to roll 'er out.
So I'm gonna add a little more flour,
and even on our rolling pin,
'cause we don't want anything to stick.
It's pretty like elastic.
It's like a good firmness?
If you wanna start hitting that with a rolling pin,
try to keep it pretty even.
We're gonna roll this out to be on the thinner side.
- Interesting.
- Because the donuts will puff up again.
As you work,
the dough is gonna get a little bit tougher to work with,
so we wanna get as many donuts as we can
for the even more fun part.
- It just keeps getting more fun!
- I know, I love it!
We are going to start cutting out the donuts.
I'm just using this ring cookie cutter,
and this smaller ring cookie cutter.
I'm just gonna dip this in flour,
just so it doesn't stick to our dough.
Both of them, and I can do...
So one.
(energetic jazz music)
So we got one!
(energetic jazz music)
Okay, so you can always start to put this dough
back together and reroll it out and make more.
(pan slide)
We're gonna focus on these ones right now,
I'm gonna kinda space these out,
so they're not overlapping.
I'm going to cover these up,
and let them hang out for like 10 minutes.
- Again, another great stopping point.
- Another great stopping point. - We did a lot
of hard work-- - Yeah.
- Kneading out the dough,
cutting 'em out.
(exhausted sigh)
- You can have a glass of wine,
or maybe coffee.
That kinda goes with donuts.
(bell ding)
(air whooshing) All right, so while
our donuts are hanging out,
we're gonna start on the glaze.
What is your favorite type of donut at Krispy Kreme?
- You cannot beat a classic. - You can't.
I agree. - It's a classic for a reason.
- Yeah. (laughing)
We're gonna make just the basic glaze.
Which is super easy,
just take some powdered sugar,
and we're gonna mix that with some milk.
- Mm.
- We got a fourth of cup of milk,
and then-- - I thought
this was like whiskey at first,
when I saw it (loud laughs),
'cause I've never seen a bottle of vanilla extract
that big. - I mean
that wouldn't be the worst thing.
We're just gonna liven this up
with a little bit of vanilla,
and if you wanna stir that up,
and it should turn into a glaze.
All right, so that's our glaze,
and we're about ready to fry.
- Nice.
(bell ding)
- Our oil is on,
I am going to get ready for once we start to fry.
So, I'm gonna pour our glaze onto this baking sheet.
- Ooh.
- Right on there.
- A waterfall of glaze.
- Can pull this off.
Okay, so we want our oil to be at about 375.
If your oil is too hot,
the outside will burn
before the inside has a chance to cook,
and if it's too low,
it'll just be like an oily mess. (laugh)
So I'm gonna just carefully pick up one.
I don't wanna crowd the pot of oil,
so we're just gonna do a few at a time.
So just to be safe,
we're gonna drop it in with
our little spider here.
- Mm.
- They're already kind of puffing up,
and I'm just gonna use chopsticks,
'cause that's actually what they do at donut stores.
Once we have a good golden brown color on one side,
I'm just gonna give it a little flip,
fry it on the other side,
and then they'll be done!
Let's flip her over.
See?
Oop, I keep stabbing that one. (giggles)
- Looks wise,
looking pretty good.
- Looking pretty good.
We're gonna keep it going until
we get that nice golden brown color on the other side,
and then we'll pop 'em onto our baking tray
with a rack.
Almost there on this three.
It is still a process to fry three at a time.
- Yeah. It is-- - Taking a little--
- Taking a little bit-- - Taking a little bit longer
than I thought it was going to.
- Time to glaze.
I'm excited for this part. - You glaze them while,
you said you-- - So--
- Glaze them while
they're hot. - You wanna glaze them while
they're still hot. - Okay.
- So, I'm gonna just go for it.
- Yes, bathe my beauties.
Bathe, oh yes.
- Up on this little--
- Oh, oh, ooh. (laughing)
- This is a little tricker than I anticipated.
You know what I need? A spatula.
We'll still get 'em all on there.
- They still look pretty good.
- The glaze will run off,
since it's a loose glaze,
but that's why we want it to
just kinda cover the whole donut,
and like envelop it.
They look great!
See, the excess glaze kind of runs off,
and you can continue to
- Use the glaze. -use that.
Yeah, exactly.
We got our donuts.
(bouncy folk music)
- We did it! - We did it!
High five! (hands clap)
I think we did pretty good,
I mean at least the size and shape
is pretty comparable.
- Yeah, our glaze does not look quite as thick.
- It doesn't, yeah.
- This is like thick with a K,
this is thicc with two C's.
- Yeah, as always,
we're basing this off of
three different criteria.
So one is time and effort.
How much time do we actually put
in to making the donuts,
which was kind of a considerable amount of time.
- It's a considerable amount of time,
but it's not all spent working.
There were two hours where we were just chillin'.
- Yeah, two is cost.
Now, this might be one of the scenarios,
where it actually is cheaper,
because so many people have these ingredients
in their pantries,
and their fridges already.
Three, of course,
is taste.
Can we match or beat the taste
of a Krispy Kreme donut?
- There's only one way to find out.
- There is.
So, we have to try the Krispy Kreme first--
- Okay. - Obviously for the base line.
- Okay.
- So take your pick.
- I will take this guy.
- Ready, cheers. - Cheers.
Donut cheers.
Mm.
It's great.
The glaze is kinda what makes it
a little crispier-- - Yeah.
- As a donut,
but then it's still that melt in your mouth,
creamy inside.
- Oh, you're like taking it apart and looking at it.
I'm just shoveling it it.
- It's so good!
I'm excited for these ones.
- I'm really excited for
these. - A nice warm fresh donut.
- Ugh, it's so nice that it's warm.
- Look how perfect, that one.
It's like very round.
- This is a-- - Nicely shaped.
- This is a good (bleep) donut.
- Yeah.
Let's cheers.
- Cheers.
Pretty good.
I feel like the Krispy Kreme might be a touch fluffier,
but it's like pretty close.
- Yeah, this one hits you over the head with sugar,
this one is like,
a little sophisticated.
- Yeah.
This is how boujee people eat donuts.
- So you're never gonna beat the convenience
of actually just going in and getting
a box of donuts at Krispy Kreme,
but I think we did a great job.
- Alix, I have to say thank you very much
for teaching me how to do this.
- Of course, just doughnut ask me to do this again.
(laughing) Just kidding.
I'll do it again. - I'm definitely asking you.
(laughing)
(bouncy folk music)