- We have like 20 pounds of dough for this donut.
Whoa
I don't think this table is big enough.
It's time to go big or go home.
- This is the biggest donut I've ever seen.
(victorious music)
- Hi, my name's Alvin.
I am a taste producer and I love making big food.
So yesterday I got an Instagram message
from a body builder with a handle nodonutshere
and he says,
And I've also been getting a lot of requests
to make a giant donut.
So I feel like I know what I'm going to make today.
- [Michael] How are you?
- [Alvin] Nice to see you.
- Likewise.
- [Alvin] For the people that don't know you,
what do you do?
- I am a cop, cop/fitness person.
I've been a cop for over 11 years now
but I've used social media as a platform
to encourage first responders to live out their lifestyles.
- [Alvin] What is the story behind your social media?
- My handle is nodonutshere.
Kind of poking fun at the donut eating cop stereotype.
You want to command presence and look professional.
You know fitness plays a huge part in that.
- [Alvin] What is your relationship with food?
- [Michael] It has a lot to do
with whether you storing fat, building muscle.
Cheat day is mostly to keep you sane.
Drop your carbs down really low
and you wanna have a donut to fill you out
yeah make you feel good.
- [Alvin] Sounds like today is your cheat day.
Have you worked out today yet?
- Not yet
- How bout I go make the big donut,
if wanna go work out
you can have a very fun cheat meal for you.
- Sounds like I'll need that work out.
- [Alvin] Alright cool.
Thanks dude I'll see you in a bit.
- [Michael] Alright, whoa.
(brassy jazz music)
- Let's make this big donut for a big man.
First thing we're gonna do,
we're gonna have to make the donut dough.
It's a yeasted donut
so we're gonna start by making the yeast mixture.
So milk, some warm water, some sugar, and the yeast.
Oh I just spilled a little bit.
That's okay.
This yeast is just gonna soak up all this nice sugar,
all this nice milk.
Really grow into a big boy.
See you in a bit.
So this donut takes a lot of flour
and my mixing bowl is only this big
so I'm actually going to be making two entire batches
of this dough.
10 entire cups of flour.
Whoa!
There's this white cloud.
Some salt, shortening, four eggs.
Hook this up to the dough mixer.
Delicious yeast mixture, oh god, I'm spilling everywhere.
Accidents happen, that's fine, stay clean.
So the funny thing is, even one of these batches
makes about 20 - 30 donuts and I'm doubling it.
So there's going to be enough dough for like 40-60 donuts.
I think it's time to go big, or go home.
I really don't wanna go home.
Whoa, look at all that dough.
Let's get you out of here.
Put it into this big bowl.
This is the biggest bowl we have in the Tasty Kitchen.
Get out of there, common dude.
This is the most dough I've held in my entire life.
I would not be a good rapper.
Oo oo, okay gluten, coming through.
That's only one, we gotta make another batch.
(mixer whirring)
I told my mom how I was gonna go and make that dough,
I don't think she knew that this is what I meant.
We have like 20 pounds of dough in here for this donut.
Turn.
Whoa, that was fun.
These gluten strands are like super tight right now,
we want them to relax.
We're going to go in and take a long nap for the big times.
Alright I will see you and I will see you in a bit.
Now let's make the glaze for the donut.
The glaze is pretty simple.
We just have some melted butter.
It's kind of a lot of butter but more butter more better.
Funny thing is the original glaze recipe
makes enough for about 10 -15 donuts,
we're making a really big one so I tripled the recipe.
I think the batch of pink glaze is going to be enough
for 30- 45 normal donuts.
So the butter's melted, we're going to add in some milk.
Three cups of powdered sugar.
That cloud reminds me of something else.
Snow.
So there's a lot of lumps, got a nice whisk here.
Whip it through the glass, whoa.
Looking pretty nice, nice drippage going on here.
So at this point we're going to add the color.
Literally the ingredient is the color pink.
Hope this is pink, hold on.
Oh, okay it's pink, we're good.
One drop of the color pink.
Oh I added two.
Look at that.
Two drops did that.
I'd say that's pretty pink.
Oo
Deliciousness right there.
Can't have a giant donut, with out giant sprinkles.
For reference, these are normal rainbow sprinkles.
This is the size of one sprinkle.
Do you guys know how sprinkles are made?
Cause I sure didn't before this.
We're gonna take some powdered sugar, some corn syrup,
some corn starch and some water.
I think that's literally it.
Sprinkles have colors.
I have like 10 bajillion things of food coloring here.
So we're going to divide this into 10 bajillion bowls,
and then we're gonna color it.
One two three four five.
Came through dripping, drip drip.
Got red, yellow, green, blue, yo blue what's going on man.
Blue, I don't want too much I just need a little bit.
Alright, there's blue.
And purple.
Alright yellow, you better represent us well.
Oo dat's lookin' nice.
Boom.
Purple's done.
So I warmed them all up a little bit
and I need to get each color individually
into the piping bag, so a little trick.
Take a cup, put your piping bag
with the tip in it like that,
transfer the glaze, lets see if this works.
Oo, that's so cool.
You know that feeling when you know you're like
cutting through paper in Kindergarten
and you just glide right on with the scissors?
That's what this feels like.
Next color, I'm going to pick up where I left off.
Tray number two.
Blue, I love that.
Last but not least purple.
Alright, I know you really can't see it,
but this is the size of one sprinkle,
this is quite the size difference.
I'll let these dry out and I'll see you in a bit.
Alright, let's see how big my dough has gotten.
Sweet baby Jesus.
Look at this one.
You went like straight through puberty,
and hit menopause.
Get the flour, here we go, common.
Let's get out of there, whoa.
Damn look at that gluten.
Whoa.
Look at you, I'm gonna work it a little bit.
I'm gonna knock some of the air out of it
and then we're going to get it back into a ball shape.
It's got some weigh to it.
Look at this.
Absolute unit right there.
(laughing)
This gets tucked underneath.
LeBron James.
This guy's gonna relax for a bit
and then we are going to shape him into an actual donut.
So one thing that I should have probably thought about
was how big this donut is going to be.
So this is the biggest pan that we actually have.
I don't think this pan is going to cut it.
I have a friend who's a chef near by,
I'm hoping that he has something bigger.
So let me message him and see what he says.
30 inches is the entire width of this table.
So his wok is gonna be like this big.
So I gotta turn this ball of dough
into a perfect donut ring.
♪ Rock a bye baby ♪
Now this is kind of fun.
I've never really had to use my forearms to kneed before.
I'm gonna start in the middle and work you're way out word.
Whoa, okay.
How we lookin?
Yeah that's not big enough.
I don't think this table is big enough.
Gotta get it into a circle.
Gotta interlock these two ends over here.
Birds and the bees, am I right?
Whoa, now I gotta figure out how to transport this
all the way to the restaurant.
(tearing and crinkling)
Large piece of cardboard, covered in parchment paper
and taped together in the back.
So here we go.
I'm just gonna go for it.
Alright we can reshape it, that's okay.
Alright you little, just get over here.
I'm gonna cover this in plastic wrap,
and then we're gonna head over to the restaurant.
Alright, someone call me an Uber.
(spunky orchestra music)
- [Eric] What's up Alvin?
- [Alvin] How you doing Eric?
- [Eric] Oh wow that's a big ass donut.
- [Alvin] Yeah.
- [Eric] Come on in, come on in.
So we got this big ass wok for you.
- This is 30 inches.
Where'd you get this?
- I got it in china town.
- Oh classic, so we ready to fry?
- [Eric] 300 degrees - [Alvin] You got it.
- Lower it a little bit.
Like this.
There we go.
- [Alvin] It's frying beautifully.
- [Eric] Yeah
- [Alvin] How long do you think we should fry this
before we flip it?
- Uh, I think give it like another four more minutes.
- [Alvin] How are we gonna flip this Eric?
- So I'm gonna use this two tongs.
- Okay.
- And then somebody uses two of the ladles.
- Do not do this at home.
This is very dangerous, he is a skilled professional.
- [Eric] This is heavy.
- [Alvin] Here.
Can you go deeper, under it?
- [Eric] I think we need a better tool.
- [Alvin] Oh okay.
Haha
- [Eric] Oh (beep)
Oh, I don't know if it's going to stay together.
- [Alvin] Yeah, me neither
- [Eric] That was a good technique though.
- Maybe we should have submerged it.
I think we can get it to work.
So I'm going to make another batch.
We're not going to let this go to waste.
- Yeah this is, chop it up and make it into a (mumbles)
- Do you wanna use it?
- Yeah I'll take it.
- Alright cool.
I'll see you in a bit guys.
Eric I made another donut.
Round two here we go, fingers crossed.
(laughing) - Let's do it.
Just throw it in.
- Yep - Go ahead.
(intense music)
- Whoa, beautiful.
- So this goes in.
- Okay, so we're gonna submerge it
to make sure that it can cook...
- More evenly.
- More evenly, yeah.
- Yes. - yeah.
- [Eric] Let's do this, and them we'll press it down
with heavy stuff.
- You have a text book?
- [Eric] I have plates.
- Two on each side.
This is a very DIY situation.
- It's call problem solving.
This is what Columbia University doesn't teach you.
- So I think this is gonna cook for,
what like 20 -25 minutes? - [Eric] Yeah.
- I'll check back in a bit to see if we can flip it.
- [Alvin] This is looking pretty good if you look at it
it looks really beautiful.
Super super crispy.
We are going to try the super hard task of flipping it,
because last time this is where I failed.
Alright let's take off these weights.
One, two three.
Whoa.
- [Eric] Dude this things huge!
- Wow this is nice, a nice donut.
- [Alvin] There's a little white spot on the back.
We're gonna cook it once it's flipped over
and then I'll trim off any that doesn't look good.
- [Eric] Alright get out of there, whoa.
- I just wanna see how heavy this is.
(intense music)
Oh, this is hella heavy.
So the tray method. - Alright.
- So we're gonna get under here,
can you help me get this onto the tray?
Yes oh look it!
Look at how solid that is.
- [Eric] Oh!
- Here we go guys.
(laughing)
- [Eric] Beautiful, beautiful, you got it, you got it.
- Yeah, okay, so
(both exclaiming)
- This is crazy, we did it.
Look at that, that's awesome.
- Oh my goodness.
Looks like a cross between a bagel and a donut.
This is the biggest donut I've ever seen.
This is the homer donut.
- It's a big zero,
because that's how many calories there are.
- I don't think that's how it works.
- [Alvin] Can you get on? - Ah
- Oh great, nice job Eric.
(upbeat music)
- Alright, I got the back.
Go, yes okay we got it?
- [Eric] Yep
- [Alvin] Alright cool.
Careful with the hot oil.
- [Eric] Go
- [Alvin] Get a tray underneath.
Beautiful. Whoa.
Gotta do some ASMR, hold on where's my
(scraping)
- Thanks dude.
- See you man.
- Have a good one, bye.
- Best of luck.
- Whoa. Alright, we are back
and we are going to make this big donut.
Get my sprinkles.
I made some white sprinkles because I forgot to do that.
And after seeing how big the donut was,
I doubled how much glaze I have.
All I need to do is cut these giant sprinkles
into their shape.
And we can finally glaze and sprinkle the donut.
(happy orchestra music)
Damn, that's a nice sprinkle right here.
If I accidentally hit someone with this,
this might be assault with a deadly weapon.
More like, assault with delicious weapon.
Alright, so these sprinkles are ready to go.
I think it's time to glaze this donut.
Make sure there's no lumps.
Looking good.
This might get messy.
Whoa, damn, look at this glaze waterfall.
So we gotta but on the sprinkles
before everything starts to set.
So all the colors.
I think this is done.
Here we go.
Hey Mike.
- Yeah
- [Alvin] Do you want your donut?
- Oh I'm ready.
- [Alvin] Alright, close your eyes, we're comin'.
This is so heavy.
We needed two people to lift it.
One, two three. (clapping)
Open your eyes.
- No way. (laughing) Are you kidding me?
- [Alvin] Is this what you expected
when I said I was gonna make you a giant donut?
- [Michael] I wasn't thinking this big.
(laughing)
This is insane.
That's gotta be 20 -30 pounds.
- [Alvin] I'm cutting a piece for you.
Whoa. Oh man.
That's like three donuts right there.
Whoa. This is for you.
- [Michael] Alright. - Cheers Mike.
- Cheers. - Happy cheat day.
- Yeah.
(upbeat music)
- Dude this is pretty good.
Perfect, crispy on the outside, soft on the inside,
icing is great.
Lotta cheat days coming up.
- Mm hmm. - That is real good.
I might have to take this whole thing home.
(laughing)
- Thanks dude.
- Thank you guys.
- [Alvin] Whoa.
Alright bye Mike.
- Bye guys.
- [Alvin] Alright, have a good one.
- Thanks for having me.
- [Alvin] Yep, see you later.
- [Michael] See you later.
(laughing)
- So that will probably be the biggest donut
I will ever see or make in my entire life.
I love making these crazy things.
So if you have a favorite food.
If you have an idea that you want me to try and make huge,
hit me up, leave a comment send me an Instagram message
and I will see if I can make that big for you.
And if you actually want to go to restaurants
that serve these crazy things
my friend Jasmine has a giant food series
on Bring Me that is really really cool,
so you should go check it out.
Until next time, peace.
(upbeat music)