Milk Bar Apple Cider Doughnut Cake from Christina Tosi
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- Опубліковано 1 жов 2021
- The brand new Apple Cider Doughnut layer Cake from Milk Bar & @christinatosi. If you're going to make any cake for fall 2021 season...
#milkbar #christinatosi #antichef
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For the Doughnut Cake:
1 stick (8 tablespoons) butter at room temperature
1 ¼ cups plus 2 ⅓ teaspoons (280 grams) granulated sugar
¼ cup tightly packed light brown sugar
3 eggs
½ cup buttermilk
½ cup plus ½ teaspoon used fry oil
1 teaspoon dark vanilla extract
1 ½ cups cake flour
1 ¼ teaspoons baking powder
1 teaspoon kosher salt
2 ½ teaspoons ground cinnamon
Pam or other nonstick cooking spray (optional)
For the Apple Cider Jam:
¾ cup apple cider
½ cup plus 2 tablespoons sugar, divided
1 tablespoon lemon juice
1 ¼ teaspoons pectin
½ teaspoon kosher salt
For the Doughnut Crumb:
1 ½ cups cake flour
¾ cup granulated sugar
3 tablespoons light brown sugar
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground ginger
⅓ cup used fry oil
4 teaspoons water
For the Doughnut Frosting:
5 tablespoons butter
⅔ cup plus ¼ cup powdered sugar
⅝ cup cream cheese
½ teaspoon salt
Tiny pinch of citric acid
Pinch of yogurt powder
1 ½ tablespoons creme fraiche
1 teaspoon clear vanilla extract
½ teaspoon dark vanilla extract
½ cup plus 3 tablespoons doughnut sand (from the Doughnut Crumb)
For assembly:
¼ cup milk - Розваги
It has been brought to my attention that I said the wrong amount of sugar when making the cake. I also effed up the conversion. It should be 1 1/4 cups plus 2 1/3 tb (280 grams) granulated sugar...
FYI, the Christina Tosi recipe is linked in the description.
This is the content i like, people spending a small fortune on ingredients they will use once
You wouldn't like Adam Ragusea who says whatever use what you have ;)
(Those recipes are definitely no made for the home cook. smh)
Finished watching 5 minutes ago. Still wondering why on earth the recipe said to use used fry oil? Like that seems unhealthy? Maybe that's what makes it taste like donuts? So many questions. Looks delicious though! Enjoyed the slightly chaotic energy as always. Makes me feel better about myself in the kitchen, figuring it out as you go:)
I guess the idea was to make donuts before and reuse that oil for the cake. It wouldn't be unhealthier than eating donuts in my opinion, they will also soak up quite a bit of oil when being fried.
Fry oil takes on the flavor of whatever was fried in it. I think this was supposed to be oil from frying doughnuts, because fish fry oil might not work. 🤷🏻♀️
"Used fry oil" is the tastiest sounding ingredient ever... ha ha... Next to pectin. Thanks for sharing your awesomeness.
YAAAAAY return of the layer cakes!!
I think you should do a "Meet and Greet" at your favorite place to eat in NYC. Sometime around Dec 4 when I'll be there.😆
You make this look easy! I’ll live vicariously through you.
This looks absolutely incredible! So appetizing! ❤️❤️
This was so entertaining to watch. Ready to give it a go!
Yay silver fox!!!
I'm also impressed with your bowl magic.
Dark rum but clear vanilla - truly mind boggling.
Your cake looks amazingly delicious.
I love Christina Tosi cakes. I've only made the Birthday Cake and Malted Chocolate Cake so far.
Love the video, keep it up!
WOW! YOU HANDLED THAT ONE PERFECTLY
WHATS CALCIUM WATER ? MUST RESEARCH .IT LOOKED GREAT !@!@ YEAH FOR THE SILVER FOX! THANKS JAMIE ⭐💎
Yay! It’s actually my bday today and I was hoping for more milk bar vids so thank you!!!
HAPPY BIRTHDAY!!
I wish you would rate your recipes again. Love that!
Hey Jamie ! Love watching your videos 😊. So many strange ingredients in this one. But I know Pectine. It’s used for making jam, a kind of natural thickener. Cheers from Brittany, France. Take care and bonne dégustation !
I wonder if Christina Tosi will re-send you (again) the Milk Bar stuff now that you're in the states. 😂
I think she actively ignores me at this point 😅
Wow, I didn't realize the recipe was out yet. Your cake sponge turned out really nice. I was expecting the crumb element to be made of day old doughnuts, not just regular old flour.
That is truly a game changer, I filter oil that I use for another second use and it does adds a lot of taste to recipes ! Loved this episode 😄😋
Pectin is used for making jam that you put in jars :)
I’m assuming the “doughnut flavor” was supposed to come from the used fry oil. As oil will take on whatever was fried in it, you would pick up SOME of the doughnut if you used fry oil that had been utilized in frying up some yeasts. Most doughnuts have yeast in it, so that would lend itself to the flavor as well, and can be a bit nutty
Love the show. Made me think of another baker under the name Boone Bake on youtube. She makes beautiful cakes.
Loving your channel and sensibility. Next summer, please make her blueberry corn cake, the double sheet as opposed to the round layer cake (she does both). I tried halving the recipe over the summer. Unfortunately, I followed the instructions about literally whipping it to death and had my first sheet pan explosion. Luckily, I kinda expected it when I saw how floofy the batter was and put a pan underneath and didn’t destroy my oven. The flavor profile is so good that I would like to see it done right. Also, of her cakes, it seemed less sweet. I have never had the cake part of a cake not go to plan, so while I remain fascinated by using multiple textures (I always make a sand now), I am not super enthused to f*ck up again.
yo i actually feel like it's for me!! it is my birthday today!! and im one of those who requested for milkbar recipe tests!!! thank you
It is! Happy birthday!!
@@antichef thank you 🤍
YUMMMMM
Apple Cider doughnuts are a trendy(ish) thing so that is likely where the name originates.
Hello! So glad you're back to doing these cakes. I follow milk bar on instagram and it seems like their version of the cake has specialty ingredients that we really can't find. Christina Tosi has an explanation video and it seems like a lot more flavorings and colorings go in like "fried dough flavoring," "brown butter," and "dark caramel color."
I think the used oil is supposed to approximate that flavoring but if I make this cake, I wouldn't want to use "used fried oil" since it sounds really unhealthy (and these cakes are already pretty decadent). Happy to hear it's delicious, hopefully will make this soon!
Thanks for the great video and can't wait to see the next one!
Yeah It seems like there are some things they do that approximate the doughnut taste…not sure that was fully clear in the recipe I was following.
@@antichef Yeah... they do use the strangest ingredients to try and get that flavor and look of apple cider doughnuts. The list of ingredients in the website shows a lot of ingredients that would be a hassle to get for one cake, like that darn citric acid haha!
The cup measurements are all weird cause they originally used grams in the bakery. I've emailed Milk Bar before and they've been generous enough to give gram versions of the cake recipes from sites like Rachael Ray.
Christina Tosi has a chocolate chip layer cake that is something I make over and over again in the Momofuku Milk Bar cookbook. Try that one out now that you're back in the states; passion fruit pulp is only a supermarket trip away... :)
Brown butter is just butter you've browned in a pan on the stove or microwave. It's delicious!!!!
Super 👌
More _Milk Bar_ content please?!
That looks so good!! Can you make these milk bar cakes with a hand mixer?
Of course! I’ve made a number of these cakes… and with only 2 of them I used a stand mixer. The rest were done with a good old fashioned hand mixer.
Hahah tool bag lol so Canadian. Lol. That was funny. I agree using grams so much easier. I think I love this cake. I been watching some of your older cake videos. Fun. I seen the citric acid episode. Also will you be doing a gingerbread house this year?
I haven’t decided yet! I haven’t recovered from the previous 2 years…but I probably will make one 😢
Re. citric acid, if you wanted to stay with something dry, you could crumble up a vitamin c supplement.
whats kind of funny is that when you go to the milkbar site to order the cake and look at the ingredients it tells a different story. here is the list of what is in this cake if you order directly from Milkbar: Sugar, Cake flour (bleached wheat flour, Niacin, Iron, Thiamin mononitrate, Riboflavin, Folic acid), Apple cider (apples, Potassium sorbate), Eggs, Buttermilk, Whole milk, Vegetable oil (soybean oil), Butter (pasteurized cream, Natural flavorings (lactic acid)), Light brown sugar, Natural deep fried flavor (maltodextrin, Acacia gum, Ethyl alcohol and natural flavors), Corn syrup (corn syrup, Salt, Vanilla extract (vanilla beans, Water, Ethyl alcohol)), Confectioners sugar (sugar, Cornstarch), Oatmeal cream pie cereal (de‐germinated yellow corn meal, Whole grain oat flour, Sugar, Creme coating (sugar, Soybean & palm oil, Nonfat milk, Whey, Soy lecithin, Artificial flavor), Fructose, Molasses, Contains 2% or less of salt, Caramel color, Cinnamon, Natural & artificial flavor, Baking soda, Nutmeg, Yellow 5, Red 40, Yellow 6, Blue 1, Annatto extract color, Wheat flour, Bht for freshness, Vitamins & minerals: reduced iron, Niacinamide, Vitamin b6 (pyridoxine hydrochloride), Vitamin b2 (riboflavin), Vitamin b1 (thiamin hydrochloride), Folic acid, Vitamin d3, Vitamin b12), Salt, Vegetable shortening (palm oil and soybean oil, With mono and diglycerides added), Lemon juice, Ground cinnamon, Water, Baking powder (sodium acid pyrophosphate, Sodium bicarbonate, Corn starch, Monocalcium phosphate), Cream cheese (pasteurized milk and cream, Cheese culture, Salt, Guar gum, Carob bean gum, Xanthan gum), Tahitian vanilla (water, Propylene glycol, Alcohol, Natural flavors), Cocoa butter, Natural dough flavor (propylene glycol, Organic ethanol, Water, Natural flavors), Caramel food color (caramel color, Water, Sodium benzoate (preservative)), Glucose syrup, Brown butter flavor (water, Alcohol, Natural flavor, Salt, Sugar, Citric acid), Citric acid, Pectin (pectin e440, Diphosphate e450, Sucrose, Calcium phosphate e341), Buttermilk powder (buttermilk), Nutmeg powder, Yogurt powder (nonfat dry milk, Nonfat yogurt powder, Natural flavors, Citric acid), Ascorbic acid, Ground ginger, Butter flavor (organic ethanol, Natural flavors)
You didn't share the recipe in grams in the description you monster!!! I am so used to my scale now that volume measurements hurt so so bad. I am intrigued by used fry oil. Excited to make this cake!
Is it oil that was used to fry donuts?
I’m over a year late, but Martinelli’s “Cider” is actually just Martinelli’s Apple Juice with a different label (they mention it on their website)
I was gonna say, thats some mighty clear and light colored cider...
Did you ever get the baked goods that she supposedly sent you?
The instant regret after he puts like 5 cups of lemon juice to the bowl 😂😂😂😂
An apple cake with no apples? So strange. But I'm dying to try this, and when you unwrapped yours, it looked amazing. I just made her Banana Cake (a finnicky little bastard) from her first book "Milk". Good stuff.
It's not an apple cake, it's a cake which is suppose to taste like a doughnut made with apple cider. Apple cider doughnuts aren't made with apples, just cider. You wouldn't expect a coffee flavored dessert to have whole beans mix into it would you?
@@colbunkmust I would expect it, yes.
@@bkr323 You would expect whole coffee beans in something that says it has coffee in it? Really? And you must also expect coq au vin to have whole grapes in it too as well? Have I made my point?
you do know that the sour powder stuff in candy... is straight citric acid... and can be used.... right?
I'm always compelled
Did you ever receive your goodies??
Another enjoyable episode! That recipe seems excessively complicated. In particular, the American measurements with fractions of cups and spoons are insane. It would be so much easier and more accurate just to use grams. I’ve been teaching myself to cook and bake for about as long as you have, and I simply avoid any recipe that doesn’t give me weights. My go-to source for reliable recipes is Bigger Bolder Baking by Gemma Stafford. She also has loads of tips on substituting hard to find ingredients or making your own. She has just posted a recipe for banana bread brownies which is very tempting. You should give it a try.
This recipe had some crazy messy measurements going on. At some point you’d think someone would have just cleaned it all up to nice and simple grams.
How to you clean your electric kettle? You can use citric acid (powder) to clean your kettle from scale. Citric acid is irreplaceable in the kitchen.
I don't know who decided to put these measurements in this recipe but I am 1000% sure it was to fuck with who ever decided to bake this at home lol
my gram measurements conversions were way different than yours O_O
hope i have the right recipe as yours seems to have come out good
Which measurements were different? I hope my conversions were correct 😬 I tried my best to convert them to grams but it may (probably) isn't perfect. (The recipe I was following is in the description)
@@antichef umm the granulated sugar was way off in the cake. Watching back I heard you say a quarter cup but it is actually a cup and a quarter in the recipe . So a cup alone is 200g.
The cup and a half of cake flour was 194 g for me.
There might be more but those were some bit ones.
Ahhh! You’re so right! I think I used the right amount (I can’t remember), but I said the wrong thing out loud and converted it incorrectly. My bad! It should be around 280 grams….(1 1/4 cup plus 2 1/3 tb) 🥺🥺
I use citric acid to decalc my coffee machine 😅
Will you please to have Christina Tosi play list?
ua-cam.com/play/PLnBJiJ3X1GSapwdMME881YZ7B8mZavsKb.html
ANTI-CHEF Thank you 🙏!!
you should invite people in and charge for your best dish
I didn’t know this recipe was out there but I do have her Apple Cider Donut Crockpot Pudding on my list as soon as I come across the donuts this season! It looks good but those measurements would literally make me not want to try it 🤦🏾♀️
Those measurements 🤦♂️
That looks like an awesome cake, but if you don't wash it down with some freshly dissolved calcium water, is it even worth it?
Funny that he used a tablespoon to measure out the butter when he could have used the measurement lines on the wrapper
What's your favorite Milkbar cake?
Tough call. The German chocolate jimbo cake made a lasting impression. Also, that popcorn cake, solely on how it looked finished. The malt cake and this one are 2 winners too. All of them. Lol
I still don't understand why you don't just spread the batter between three round cake pans.
I believe it's to make it look like a "naked" cake... rough around the edges
What is it with Christina Tosi and these tiny amounts of uncommon ingredients??
REAL bakers ALWAYS use weight measurements, even in the US... Signed: 21 year journeyman Baker.
Lemon juice should not come from a bottle! :(
Personally, I don’t find it necessary to use an actual lemon for it’s fresh juice in a cake like this…bottle does the trick just fine
The American system of measurement is screwy. Every time I use it, the end result is a little wonky (too dry, too wet, too etc.). I wish more American recipes came in metrics as well as tsp, Tbsp, etc.
To alleviate the issues you have with our system, prior to making the recipe convert each ingredient. Just like you should for when you are doubling a recipe or halving it. Do it ahead of time to the measurement you use.
un verdadero asco.
Just reading the name of this cake made me feel sugar sick. I hope you don’t eat this much sweets all the time...they will cart you off in a sugar coma!
Okay, here's the deal: no offense to Christina Tosi but I find her recipes to be needlessly overly-complicated with ingredients that not only are hard to find, but I don't feel comfortable putting into food. I'll explain:
Example: The yogurt powder -- I get it. She wants the flavor of the yogurt without the wateriness that the fresh stuff would add but she wants a little more intensity as well. However, being that you've already got the cream cheese you're sort of beating a dead horse. The thick, creamy tang she's looking for is just as achievable with breaking up that cream cheese with some goat cheese. On top of which, I don't find enjoyment stalking the city for something as redundant as yogurt powder. Neither the cream cheese nor the yogurt powder is the star of the show, and not something you commonly find alongside the original doughnut, although it is an excellent addition for the cake version. That being said, you don't want to unbalance your flavors too much or it won't taste like the thing you've named it for. Also, I don't like using unnatural ingredients in my food, such as things either in powder form, or things that would be at home in a lab. I've hardly ever even used pectin or gelatin, preferring instead to get the consistency through technique whenever I can.
She reminds me of chefs who write out their recipes intentionally complicated to avoid replication, which I've always thought was kind of stupid and cowardly. The thing about cooking is, you have one recipe, and 100 chefs, the recipe will come out 100 different ways. Every single time. I know Ms. Tosi has a huge fan base and even I think she's quite creative; honestly I feel like she's all over the place and I have trouble trusting her recipes. I'd rather take her idea for the cake, jam, frosting and crumbs and use my own recipes.
As for the "used fry oil," it just feels like she's trying too hard to be quirky. Honestly, this can confuse a home cook and pestilence could possibly ensue...or it may impart a rancid flavor. Better to just sub in a little drizzle of bacon pan drippings into peanut oil and call it delicious. For all my griping, I'm still going to make a majorly tweaked version of this because it sound like "buttery heaven." As long as you use actual butter.
I'm sure it's delicious. However, the frosting seems unnecessarily complicated. What's wrong with just cream cheese vanilla frosting without all the other crap added to it? I think that chefs sometimes get far too precious with their recipies and make them more complicated than they need to be. Also, giving a cup of something and then a fraction of a tsp of it a well? Ridiculous.
So nonchalant in the handling of heavy machinery.