NICK GAVIN: Today, we're making Krispy Kreme-style donuts.
So what's great about these donuts is the texture for me.
There's this the slight chew to it,
kind of like a brioche almost.
Very moist though at the same time and very pillowy.
So it's great for dipping.
It's great for glazes.
What I think is really fun about this recipe
is even if you don't nail it the first time
you're still going to have a product that's
really good to eat.
It's sugary.
It's moist.
It's very tender.
You'll still love it and you can perfect it from there.
For this recipe, the equipment you need
is a basic stand mixer, ring mold to cut the donuts,
and then a fryer set up in and a thermometer.
The first thing you need to do is get your wet ingredients
at the right temperature.
Take a pot over low, medium heat.
And just slowly heat it up to about 100 to 110 degrees
Fahrenheit.
At that point, transfer it into the stand mixer bowl.
Add the yeast and mix.
So now you have that base going in the stand mixer.
Let's get the dry ingredients ready.
Combine the bread flour, granulated sugar, salt,
and diastatic malt.
Diastatic malt powder is very common in the baking industry.
It's going to make it rise faster
and improve the texture in the dough.
Now we're ready to add the dry ingredients
to the wet ingredients.
Turn the stand mixer on low speed
and begin to add the dry ingredients one
spoonful at a time.
Now you have all your ingredients
together in the stand mixer bowl,
increase the speed to 7 out of 10.
And you're going to mix for about 20 minutes.
What's happening now is you're developing gluten
and it's going to cause the dough to get more elastic
and pull away from the sides.
That's a telltale sign when you're done.
Now, you need to chill the dough to make it easier
to work with later.
Cover it with plastic wrap and place
in the fridge for 60 minutes.
Now, it's time to roll out the dough.
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Lightly flour the top of the dough
and begin to roll it out a half inch thick.
If you want to make sure your dough is
exactly a half inch thick, use some books or magazines
at about that height for guides when you're rolling.
At this point, the dough is ready to be punched out
into whatever shape donuts you prefer.
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For the final step, you need to proof your donuts.
On parchment paper or waxed paper,
lightly grease and transfer your donuts to them
to proof covered.
Just before I wrap them, I like to spread the top of the donuts
so that way if they start rising and they
run into the plastic wrap they don't stick to it.
At this point, your donuts are ready to fry.
What's great about this recipe is the donut
doesn't absorb much fry oil at all because we're
using high-protein bread flour.
And so we work in the stand mixer to develop gluten.
That's going to create a barrier,
and less fry oil is going to make it into your donut,
making it healthier, it's less soggy after a half hour
or hour out of the fryer.
Now, transfer your donuts to the fryer.
Again, keep in mind at this point
they're going to double in size as well.
You want to make sure that there's
enough room for them all to float at the surface
without overlapping each other.
You can tell when they're done when each side is
amber in color and there is a nice blonde band
in the middle of it.
When the donuts come out of the fryer,
I like to let them rest for about 15 minutes
before eating them.
It's a pretty quick recipe so it's
fun and easy to do with your friends and family.
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Oh, yeah.
Mm.
Oh, my God.
Oh, man.
Look at that cream filling.
Oh.
No way to do this not messy.
Do I have some on my mouth?
Yeah?
And on my shirt.
Mm.
I'm ruining my dinner.
NICK GAVIN: They're good consistently weeks-- not weeks.
I don't eat week-old donuts.
Did I nail that?
OK.