- [Narrator] This episode is brought to you by Cash App.
When personal finance connects you to
both your funds and the stuff that matters, that's money.
And that's Cash App.
You know what else is money?
Cracking two eggs at once perfectly on the first try.
Using a torch to overcome your fear of bananas.
And of course, packing a healthy lunch for work.
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- You know, it's not as easy as it looks.
Sometimes I gotta move the antenna.
Sometimes I lose the remote and sometimes my
butt itches real bad.
- Oh, you poor, poor thing. By the way,
you forgot your briefcase.
- Ooh, so this is the thanks I get for working overtime.
- Overtime.
- [Narrator] Hey, what's up guys?
Welcome back to Binging with Babish.
For this week, we're taking a look
at Patrick's dessert briefcase
from SpongeBob Squarepants, for which, as you can see
I've procured a very inexpensive briefcase
which I'm gonna mod out using hot glue
and leather straps to accommodate our overtime lunch
for which we're gonna need a whole lot of donuts.
And since we want lots of variety
I think cake donuts are our best bet.
For a basic vanilla donut, we're starting off
by combining 240 grams of all-purpose flour
with 200 grams of granulated sugar, a hundred grams
of brown sugar, a teaspoon and a half of baking powder
and a half teaspoon baking soda. Whisk together the dry
and so too the wet. 180ml of whole milk,
75 of vegetable oil, one tablespoon of vanilla paste,
and two large eggs cracked and broken in there
however you like.
So long as you don't get any shell in there
it's no big deal.
It's not like you're posting a cooking show.
Whisk the wet stuff until homogenous
and then add to the dry stuff.
Standard cake batter procedure.
Gently fold together until no dry clumps remain,
and mostly homogenous.
Not completely smooth, but pretty much there.
This batter's gonna thicken
as we allow the flour to hydrate
over the next 10 minutes, which it's going to do
in a pastry bag or zip top plastic bag
with the corner cut off. Before piping
we are thoroughly greasing the cavities of our donut pans.
Then we're gonna fill our cavities
about halfway with donut batter.
That's way too much.
There we go that's better.
Once filled about halfway these guys are headed
for a preheated 350 degree Fahrenheit oven
for 10 to 12 minutes until they emerge golden brown
and 200 to 210 degrees Fahrenheit at their thickest point.
Let it cool in the pan for 10 minutes
before twisting out onto a cooling rack.
Now converting this recipe to chocolate donuts
is super easy.
Just like our chocolate cookies, we're simply swapping
out an amount of flour, in this case, 65 grams
for cocoa powder. And, that's it.
That's all you really need to do.
The baking procedure is very much the same
but since they're chocolate
they're a little bit harder to tell when they're done.
So I'm making sure that none
of my donut cavities are filled any more
than halfway and baking for at least 12 minutes
or until we get a good temp at their thickest point.
Now, the only other modifier
that I'm gonna do to the actual donut batter is to
make a maple donut, achieved simply
by replacing our granulated sugar with three quarters
of a cup or 175ml of maple syrup and reducing the amount
of milk by 75 milliliters to account for the extra moisture.
Add the maple syrup to the wet stuff instead of the dry
and you got yourself the mapliest of Maple donuts,
my personal favorite.
Now, to introduce some variations on the theme.
I'm making more vanilla donuts
and subdividing the batter down into three parts,
each of which I'm gonna flavor differently.
First up, a tablespoon of poppy seeds
and a half teaspoon of lemon oil.
Next, simply add rainbow sprinkles
and you got yourself some instant birthday cake batter.
Lastly, a tablespoon of matcha
which I would recommend you replace flour
with in the original recipe
cuz this made it a little too thick, but still works.
Pipe and bake as usual.
And we got ourselves some fun spins on the original formula
each of which we can whimsically frost accordingly.
Now to the leftover maple batter
I'm gonna add some frozen blueberries
for some very obviously awesome maple, blueberry donuts.
Imagine making a breakfast sandwich outta that.
And for variations on the chocolate, going super simple,
starting with some raspberry extract
for a chocolate raspberry donut, a tablespoon
of espresso powder for a chocolate coffee donut
and a splash of Grand Marnier for a chocolate orange donut.
Then once all the donuts are completely cool
it's time to glaze them, each
of which we're gonna make by combining about a cup
of powdered sugar with a small amount of flavorful liquid
like maple syrup, skimmed milk, blueberry juice,
cooled coffee, whatever's relevant to the individual donut.
So there's our dozen lovely donuts, which we can now arrange
in our briefcase for easy transport to and from work.
But there's something missing, or rather two things.
First up, a banana split.
I'm gonna show you guys a little trick they
taught me when I worked at The Chocolate Room in Brooklyn.
For our banana split, we would obviously
split a banana, sprinkle the banana with sugar
and then torch it for an instant banana brulee.
Or banana split foster, or whatever it is you want to
call it, just make sure it cools completely
before peeling it and serving. On the left I have
a simple vanilla milkshake with whipped cream.
And on the right, I'm assembling our banana split
with three scoops of vanilla ice cream
or the ice cream of your choice, flanked
by our banana brulee, topped with whipped cream,
then drizzled with the chocolate sauce
that I was too lazy to make.
And finished with three bright red Maraschino cherries.
And there you have it, folks.
Patrick's dessert briefcase.
A little more arts and crafts than usual
but I think you'll agree.
Pretty worth it, at least, just to see it in real life.
I wouldn't say it's the most practical working lunch
but everybody at the office seemed to like it.
Thanks again to Cash App.
That's money.
That's Cash App. Download, Cash app from the App Store
or Google Play Store today to add your cash tag
to the 80 million and counting.
(energetic music)