Thanks to this video I am going to try something new. I have never make donuts that required yeast but know of another thing to cause something to puff up
I've never had krispy kreme, but there's a company in Portugal that makes the lightest donuts I've ever had, you can eat 5 in a row and not be full. It's like eating a sugary cloud
Floral Stripes My god, he was joking. He obviously watched the video, so he also knew about his allergy. He’s just saying the almonds made the recipe, so it wasn’t a fair comparison. Which it wasn’t. But whatcha gonna do.
Even though you weighed the flour, sometimes flour can be more "pre-hydrated" depending on the humidity in your area. Claire's recipe was meant to be loose as possible to reflect the way Krispy Kremes are extruded rather than rolled out, so those two things coupled together probably accounted for your super loose dough. In the end, since you ended up kneading Claire's dough in the stand mixer for longer trying to get it to come together, you ended up creating more gluten strands thus accounting for the denser crumb in Claire's vs Joshua's. But in the end, who the f cares? Homemade doughnuts are so flipping good so you were the true winner anyway.
Nah they are good if your not trash at cooking people made Krispy Kreme which means people can make doughnuts just a good but they suck at it if they have no experience. To anyone who says otherwise.
idk, i had the same problem as David here. and i've read other comments on reddit. a lot of people had a problem with a runny dough that is impossible to shape. granted, it still might be flour, but it's funny that so many people all around the world (i'm from russia, using russian flour, obviously) had the same problem with Claire's recipe here. it still was tasty, but with the amount of time you have to put in and the amount of effort to make the dough semi-decent texture, it's easier to find a different recipe.
@@disgsteng6755 yeah, my guess is that it is very dry in the test kitchen because it is in an office building with an industrial hvac system. I know from working in office buildings that because of lack of airflow from the outside, higher floors tend to get less humid (i had a hygroscopic office supply that became drier when i moved to a higher floor). That being said, claire's recipe is far from being fully tested, so it makes sense that it would be better to find a recipe from a book or magazine that has gone through multiple tests and testers instead of relying on her hodge podge notes. I also wouldn't trust it to be like krispy kremes bc in the beginning of her video she saw footage from krispy kreme and commented that their dough looked too loose to roll out, yet she still had rolled out dough, so....
you should try one of those “the Victorian way” food tutorials. I got sucked down a hole binging them on the English heritage channel and was like “DAVID NEEDS TO TRY THIS OMG”
Sam is a total narcissist, watch the 2012 video on his wife's salad dressing that he makes all about himself. If David had put almonds in and then had gone into anaphylactic shock Sam would have shouted, "Stop acting, you are ruining my video!"
You have to submit your video making Claire’s hot pockets to BA! They’re doing a thing right now where you submit your video making them and they may feature you in one of their videos.
he knows that david’s allergic to nuts and it’s not his fault he’s allergic to nuts, but it would still affect the recipe and outcome so he’s just stating that :-/
@@robot8557 Sure, but regardless... David can't eat them. Therefore, thems the breaks. It most definitely affects the recipe. But there's no way around it.
@@ChrisParlamas yeah, at that point the recipe is basically useless for David if it *requires* almonds. It almost feels like an excuse for the recipe not performing... Like ya know - "You left out almonds so it is not my recipe anymore, thus all criticism is void."
When you're adding wet ingredients to dry ingredients in any dough making process, you should reserve some of the liquid and add it only if necessary (sometimes we might even need a lil more liquid than called for). The measurements change because of a lot of reasons, some of them being, the difference in temperatures, different types and brands of flour that are used, etc.
Bud I think you either overproofed or under proofed your dough. Claire’s had that light ring around the donut and that’s the indicator for a proper proofed dough, it should be airy and light if that ring is present. Of course it’s not your fault because Claire’s recipe doesn’t exactly have precise instructions but Joshua’s wasn’t properly proofed in his video either, so I feel in this circumstance it would be a tad bit unfair to compare the two
Rosauno Lalintino huh, I don’t know about you, but the weather forecast says nyc is at 28C, and that is pretty cool, with-a-blanket temperature. Btw it’s 32C at night here around the equator I can only wish for nyc temperatures T-T
@@lol...It was about 30°C [85°F] today (Now that it's night it's sligtly cooler) but literally just yesterday it was about 4°C [40° F]. It's really hot, plus the huge jump in temps gives literally no time to adjust to the increase in heat which makes it feel even more hot (I also live on the top floor of my building so all the heat from my downstairs neighbors cooking travels up to my apartment making the heat even worse. If you sleep under a blanket in 28°C weather, you sir are a madman lmao. I don't know how I would handle 32°C weather. I would probably just cease to exist lmfao.
Honey is hygroscopic, meaning it grabs water from the air so in theory things made with honey will stay moist longer because they will be grabbing water molecules from the air around them.
Please try Emma's Goodies' recipe of doughnuts. They are amazing and I swear by that recipe. I know she's is less known, but I always have problems with recipes, but these came out amazing.
Her recipe is the closest one to krispi kreme. I think the issues with the recipe that all people have is hydration, the dough must been around 75% hydration minimum and I think baking soda will help to make more air bubbles on the dough. And don't use whole eggs, just use the yolks 2 for every two cups and skim milk, too much fat and the dough becomes too tight.
Yay! You should try the tasty Japan recipes. Or even redo some of your early stuff now that you have a lot more skills that when you first started! Love your stuff!
Ikr?? *_*Weeping sweet tears of icing sugar glaze as I see how much David has progressed from his early days to now*_* His cooking skills have improved so much!!! 🥺🥺
@@tpnevermore3535 Well from what I’ve seen. He is. I’ve seem ppl call his videos lazy or full of sh*t (even though they’re HIS opinions and he’s just sharing them on YT) instead of giving actual *constructive criticism* to help him improve. I always see comments telling David to change things about his videos in such a rude and condescending way, it’s disappointing. Some people talk like David doesn’t know how to cook, but also don’t accept the fact that David, including other chefs on UA-cam, don’t know _everything_ and shouldn’t be put down because of that. :(
Your donuts look incredible. You are proof that if you keep cooking new things and keep trying to redo failures has made you into a really great cook. I have watched you since you started buzzfeed tests and you’ve improved so much, David.
I've made a lot of honey wheat bread with my grandma and she always told me that the honey kept the moist properties in the bread better than white granulated sugar.
He did have his recipe against the others in his banana bread video (and David won!) ✌️Haha you can see his video here ua-cam.com/video/mZfTjnnSGeg/v-deo.html
I haven't checked your sub count in a minute but it astonish me that you are still under 500k. I have been a subscriber since the og pizza dip and you are the single cooking youtuber I have never taken a hiatus from watching (and I LOVE cooking videos.) Keep going David, we love you.
Claire’s version is more wet because it’s more of a brioche dough, they’re made with higher hydration to make doughnuts airier and lighter as opposed to dense final product. It does require more kneading time. Also honey has a subtle flavour, but used give that caramel like colour, also fried at lower temp because honey burns very easily.
I think the second dough needed extra flour since, as stated at 6:29, it was hot and humid and recipes often have to be adapted based on environment. You didn’t do anything wrong, it was just the weather. Baking may be a science but it can still be different for everyone. You’re doing fantastic!
david you have over 400k subs and can dm members of the tasty crew if you have issues with the recipe. dudes you have grown a LOT from your preschool plate days and definitely are not a small youtube nobody! ❤️❤️
Having tested both recipes, my preference is with Claire's recipe it was much softer and the crumb was lighter and surprisingly didn't require more flour.
Honey is added in place of sugar to feed the yeast! And it adds a nice slightly nutty and earthy sweet flavor to the dough - just a lil something extra instead of just flavorless sweet sugar!
Honey, but more often malt, is usually used to help the rising of the dough, feeding the yeast. Many people use honey, it would be better to use (diastatic) malt (not too much, because it will make the inside of the bread/donut very sticky and gum-like), cause it helps to develop simpler sugars from the flour which will eventually feed the yeast more slowly and effectively, instead of an overdose of sugar from the honey. They both help to get a crispier shell, cause they caramelize during cooking.
Since you were wondering, there is honey in Claire’s donut due to the fact, that it allows the heat to feed off of the natural sugars within it. Hennessy, the reason you didn’t use your white sugar. Love your channel, and have been binge watching your channel! (your also a great chef, stop being so critical)
Please try the donut recipe from Emma’s Goodies. I’ve personally never tried it but it looks so much more alike to the Krispy Kreme donut than these (no hate) and I’m just curious to see where they stand!
with claire’s recipe -try stretching instead of rolling the dough -proof it longer (claire did it for 10mins) I tried proofing it for 20mins (good proofing will show the usual “donut ring line”) -control the temp of the oil I usually dont follow an exact temp just making sure when I first put the dough in the oil it is not too hot or cold then maintain the temp from there it usually differs I did these troubleshooting and donuts came out about 85% like krispy kreme including the soft, fluffy, airy (with consistent air pockets in the dough), chewy texture
I love Joshua Weissman and have been watching him for ENTERTAINMENT for weeks, I haven't even used a single recipe from him... yet. Don't come for that sweet cinnamon boi. I found your channel yesterday and I anticipate you will provide a similar experience for my entertainment.
I used to work at krispy kreme and I heard that the dough is kneaded for 30 minutes, then once it’s cut out it rises in a warm environment, and the glaze is always nice and warm (like 100 degrees) when the doughnuts are glazed (glazed right out of the fryer)
Yeah it is, sugar really helps the yeast to develop correctly and feed it. Yeast really does like sugar, the sugar from the flour and you can help the yeast by adding a little bit of another sugars 😊
Hi! You use honey because it gives a chewy texture to the final product, like brow sugar in brownies or cookies... it's a sweetener that also gives texture
Just an fyi, when using refined oils, like refined coconut oil, the allergens (i.e. the proteins that trigger the allergic reaction) are removed as part of the refining process, so you would likely be ok with using it. Only unrefined or cold pressed coconut oil would cause an allergic reaction. Also, you can always using something like vegetable shorting, since that wouldn't have milk solids like butter does. It would be a bit closer to coconut oil.
(Honey is hygroscopic, it draws and retains moisture. It seems to be helpful for consistency of texture also.) Whoot! Butter is way better than coconut oil. These look delicious!
Just a tip: I noticed you rolled your donuts out in flour.for extra light and fluffy donuts,if they get a bit too sticky while rolling,use oil instead. Any neutral oil,like vegetable or canola. I've never tried this,but I think butter may work too? It'll have a better flavor but I have no idea.
You weren’t supposed to add more flour, I think she was making a really hydrated donut, you just kneaded to knead it a lot longer, that’s why it was “denser”
Thank you so much for this. It's so helpful because I wanted to make Joshua's, just thought they looked a little thin in his video. I was going to try Americas Test Kitchen recipe but a comment said they were bland. 🤷♀️ I love that you are doing these. 👏👏🙌🙌
don't know if you are gonna read this but a few things I can awnser that you were questioning, 1. the honey is used as a feeding agent for the yeast so it rises better, 2 I think with the 10 hour proof you exhausted the yeast which results in a worse 2nd rise so they dont puff up as much, 3. your wet dough may be caused by the flour you were using not all flour's behave the same way always keep a little bit of moisture away from the recipe you can always add more moisture or well what you did add more flour. I hope this helps you or other people in the comments
Honestly, the light, airy texture of Krispy Kreme's donuts is like one of the unsolved mysteries of the world
Thanks to this video I am going to try something new. I have never make donuts that required yeast but know of another thing to cause something to puff up
No, You just need to slow rise it, that's it
Cosmic Lightning be careful with the oil.. guess who burned their hand really badly attempting it :/
It’s just chemicals tbh
I've never had krispy kreme, but there's a company in Portugal that makes the lightest donuts I've ever had, you can eat 5 in a row and not be full. It's like eating a sugary cloud
“David, you left the almonds out.” Yeah... usually people don’t like to eat things that they are allergic to and can kill them.
Yeah like Jesus Christ
For real, what that old man did was so uncalled for
hes joking lol
Floral Stripes My god, he was joking. He obviously watched the video, so he also knew about his allergy. He’s just saying the almonds made the recipe, so it wasn’t a fair comparison. Which it wasn’t. But whatcha gonna do.
LMAO
Even though you weighed the flour, sometimes flour can be more "pre-hydrated" depending on the humidity in your area. Claire's recipe was meant to be loose as possible to reflect the way Krispy Kremes are extruded rather than rolled out, so those two things coupled together probably accounted for your super loose dough. In the end, since you ended up kneading Claire's dough in the stand mixer for longer trying to get it to come together, you ended up creating more gluten strands thus accounting for the denser crumb in Claire's vs Joshua's. But in the end, who the f cares? Homemade doughnuts are so flipping good so you were the true winner anyway.
@Prayingmantis 211 Worse, sure. But still good tasting if done right.
@Prayingmantis 211 nah they are better once you make them 10 - 12 times. Also its nice to cook something up. Breaks the monotony of life
Nah they are good if your not trash at cooking people made Krispy Kreme which means people can make doughnuts just a good but they suck at it if they have no experience. To anyone who says otherwise.
idk, i had the same problem as David here. and i've read other comments on reddit. a lot of people had a problem with a runny dough that is impossible to shape. granted, it still might be flour, but it's funny that so many people all around the world (i'm from russia, using russian flour, obviously) had the same problem with Claire's recipe here. it still was tasty, but with the amount of time you have to put in and the amount of effort to make the dough semi-decent texture, it's easier to find a different recipe.
@@disgsteng6755 yeah, my guess is that it is very dry in the test kitchen because it is in an office building with an industrial hvac system. I know from working in office buildings that because of lack of airflow from the outside, higher floors tend to get less humid (i had a hygroscopic office supply that became drier when i moved to a higher floor). That being said, claire's recipe is far from being fully tested, so it makes sense that it would be better to find a recipe from a book or magazine that has gone through multiple tests and testers instead of relying on her hodge podge notes. I also wouldn't trust it to be like krispy kremes bc in the beginning of her video she saw footage from krispy kreme and commented that their dough looked too loose to roll out, yet she still had rolled out dough, so....
you should try one of those “the Victorian way” food tutorials. I got sucked down a hole binging them on the English heritage channel and was like “DAVID NEEDS TO TRY THIS OMG”
Yes! I love Mrs crocombe! She’s a shady lady and I love it
Yes!
OMG YES
Plus English heritage loves people doing them and often send UA-cam's who try them PR packages as a thank you
Yes!!!
Rachael Ray: I’m about to rule the world of internet recipe testing.
David Seymour: Hold my pumpkin spice Timpano.
Lmao
Tommy Nguyen *and hold the cream cheese apparently*
Rachael Ray is still a thing? 😂
Alice Dubois no, he channel is dieing
“David, you left the almonds out” HE WANTED TO LIVE??? But wild to die to taste a food, ngl
when i read your comment i just imagined John Mulaney yelling it bc of your pfp and i was not disappointed
Thanks. I couldn't make out what Sam was saying in that part.
Jokes are apparently really hard to understand
Sam is a total narcissist, watch the 2012 video on his wife's salad dressing that he makes all about himself.
If David had put almonds in and then had gone into anaphylactic shock Sam would have shouted, "Stop acting, you are ruining my video!"
That’s just Sam being Sam though. I personally find it really funny.
Dude, you are not a nobody. Take it as a compliment being recognized by these other UA-camrs. You're doing a good job.
I can't tell whether this is a compliment or a roast
On second thought I think it's a compliment
@@turtle2168 PFF yea I thought he said “you are a nobody” at first, then I reread it lol
Really riding others coatails sure i guess
You have to submit your video making Claire’s hot pockets to BA! They’re doing a thing right now where you submit your video making them and they may feature you in one of their videos.
where can I find out about when they do another gourmet bakes?
"DaVE, yOU lEfT tHE aLmoNDS OuT" to a person highly allergic to nuts lol
he knows that david’s allergic to nuts and it’s not his fault he’s allergic to nuts, but it would still affect the recipe and outcome so he’s just stating that :-/
@@robot8557 Sure, but regardless... David can't eat them. Therefore, thems the breaks. It most definitely affects the recipe. But there's no way around it.
@@ChrisParlamas yeah, at that point the recipe is basically useless for David if it *requires* almonds. It almost feels like an excuse for the recipe not performing... Like ya know - "You left out almonds so it is not my recipe anymore, thus all criticism is void."
RIGHT THAT MADE ME FRUSTRATED THAT HE SAID THAT
Harper Burgess get over it
OH MY GOD!!! I commented this exactly on Joshua Weissman’s video, for you to compare his and Claire’s
Legend
congratulations
Also, I love the Joshua “Kwispy” Weismann vibes on the sign in the background. Nice touch David 👏🏻
"Dough soup" is a really weird way of saying batter.
👁👄👁
No, it was dough soup. Batter is consistent, that looked more like dough swimming in liquid.
@@theflyingspaget It just wasn't mixed enough.
High hydration doughs are very wet.
When you're adding wet ingredients to dry ingredients in any dough making process, you should reserve some of the liquid and add it only if necessary (sometimes we might even need a lil more liquid than called for). The measurements change because of a lot of reasons, some of them being, the difference in temperatures, different types and brands of flour that are used, etc.
I always do this but also for breads I think you can get a pretty high hydration if you knead it a lot (from my experience at least)
Bud I think you either overproofed or under proofed your dough. Claire’s had that light ring around the donut and that’s the indicator for a proper proofed dough, it should be airy and light if that ring is present. Of course it’s not your fault because Claire’s recipe doesn’t exactly have precise instructions but Joshua’s wasn’t properly proofed in his video either, so I feel in this circumstance it would be a tad bit unfair to compare the two
It probably over-proofed because of the heat. New York just decided to go from sweater weather cold, to tank top sweating. It's really hot here lol.
Also, he did add some more flour to the dough, making it denser than its supposed to be
Rosauno Lalintino huh, I don’t know about you, but the weather forecast says nyc is at 28C, and that is pretty cool, with-a-blanket temperature. Btw it’s 32C at night here around the equator I can only wish for nyc temperatures T-T
@@lol...It was about 30°C [85°F] today (Now that it's night it's sligtly cooler) but literally just yesterday it was about 4°C [40° F]. It's really hot, plus the huge jump in temps gives literally no time to adjust to the increase in heat which makes it feel even more hot (I also live on the top floor of my building so all the heat from my downstairs neighbors cooking travels up to my apartment making the heat even worse. If you sleep under a blanket in 28°C weather, you sir are a madman lmao. I don't know how I would handle 32°C weather. I would probably just cease to exist lmfao.
Rosauno Lalintino aw man, I don’t know how you can deal with those huge jumps, they sound like sweaty sheets in the morning
Honey is hygroscopic, meaning it grabs water from the air so in theory things made with honey will stay moist longer because they will be grabbing water molecules from the air around them.
That’s technically true of sugar as well.
Honey is hygroscopic because it is made of sugar. All sugars are hygroscopic.
Adriel Carrasco
Also a “Humectant “
Similar definitions
5:30 those kneading skills though. So satisfying.
Please try Emma's Goodies' recipe of doughnuts. They are amazing and I swear by that recipe. I know she's is less known, but I always have problems with recipes, but these came out amazing.
Her recipe is the closest one to krispi kreme.
I think the issues with the recipe that all people have is hydration, the dough must been around 75% hydration minimum and I think baking soda will help to make more air bubbles on the dough. And don't use whole eggs, just use the yolks 2 for every two cups and skim milk, too much fat and the dough becomes too tight.
YES. Her recipes are very tasty AND a whole lot easier than any of the big & famous channels that I've seen. Extremely underrated.
You should try Emma's donuts. They are to die for! "Emma's Goodies" is her channel name. She is an italian baker from Rome. ❤❤❤
Cooking w/ Sam- "You missed the almonds!"
David- *literally allergic to them*
Last time I was this early David’s hair was a normal colour
Yay! You should try the tasty Japan recipes. Or even redo some of your early stuff now that you have a lot more skills that when you first started! Love your stuff!
Ikr?? *_*Weeping sweet tears of icing sugar glaze as I see how much David has progressed from his early days to now*_* His cooking skills have improved so much!!! 🥺🥺
unrelated but i made your banana "bread" recipe the other day and it was soooo good i'm not surprised tasty stole it
Wait what?
"Hungry piranhas" oh David, I think they're called "content gremlins"
Is no one going to talk about how David is being CONSISTENTLY bullied by the Internet?
I have no idea he is being bullied on the Internet. He's just so wholesome and respectful. Online people are wack, they should get a life 😂
He’s is...?
@@tpnevermore3535 Well from what I’ve seen. He is. I’ve seem ppl call his videos lazy or full of sh*t (even though they’re HIS opinions and he’s just sharing them on YT) instead of giving actual *constructive criticism* to help him improve. I always see comments telling David to change things about his videos in such a rude and condescending way, it’s disappointing. Some people talk like David doesn’t know how to cook, but also don’t accept the fact that David, including other chefs on UA-cam, don’t know _everything_ and shouldn’t be put down because of that. :(
Your donuts look incredible. You are proof that if you keep cooking new things and keep trying to redo failures has made you into a really great cook. I have watched you since you started buzzfeed tests and you’ve improved so much, David.
I've made a lot of honey wheat bread with my grandma and she always told me that the honey kept the moist properties in the bread better than white granulated sugar.
Kneading the dough looked so satisfying
How to make my krispy kreme donuts
1. Go to store
2. Cry as I eat all 12 and think about how lonely I am
3 Repeat steps 1-2 every Saturday night
Who thinks David should start making his own recipes to start competing against Tasty and Bon Apetite?
He did have his recipe against the others in his banana bread video (and David won!) ✌️Haha you can see his video here ua-cam.com/video/mZfTjnnSGeg/v-deo.html
@@PlayFoodSG actually he tied with bon apetite based on the votes. He did beat tasty though.
Bon Appetit and Tasty have been defeated by David's recipe once as the above comment mentioned ;)
@@blondebimbowannabe Hehe which proves that David's recipes are pretty darn awesome! If he started doing recipe videos too, he'd be invincible 😂😂
I love watching your videos! Someone needs to get you your own cooking show now
Yep my bon appetit dough came out soupy too, i thought something was very wrong, i had to add maybe a cup more of flour
I was hoping you'd also do Emma's Goodies' donuts. They really looked like Krispie Kreme.
corn on the cob but instead of the corn bone it's a hotdog.
yes.
that makes me feel sick
YES
Just reading that made me laugh
agreed
I haven't checked your sub count in a minute but it astonish me that you are still under 500k. I have been a subscriber since the og pizza dip and you are the single cooking youtuber I have never taken a hiatus from watching (and I LOVE cooking videos.) Keep going David, we love you.
Claire’s version is more wet because it’s more of a brioche dough, they’re made with higher hydration to make doughnuts airier and lighter as opposed to dense final product. It does require more kneading time. Also honey has a subtle flavour, but used give that caramel like colour, also fried at lower temp because honey burns very easily.
you should make emma’s goodies donuts! they look insanely like krispy kreme, the best i’ve seen on youtube to date
what we're waiting for David is a quarantine Q&A please and thanks (By we I mean me).
Do binging with banish’s ice cream sandwiches
or else...
...we will tickle you
Or else we will make you do breakfast timpano >:3 (Yes, that exists)
@@rq3246 worse... we will feed him cream cheese 😅
PlayFood ...then tickle him
@@rq3246 LOL sounds like a fantastic plan ✌🏻✌🏻
Dude I'm so confused on why you don't have at least a million by now. Ive been addicting to your videos since quarantine started. much love
Hitting the like button even before you watch it because you David is just THAT good
I think the second dough needed extra flour since, as stated at 6:29, it was hot and humid and recipes often have to be adapted based on environment. You didn’t do anything wrong, it was just the weather. Baking may be a science but it can still be different for everyone. You’re doing fantastic!
david you have over 400k subs and can dm members of the tasty crew if you have issues with the recipe. dudes you have grown a LOT from your preschool plate days and definitely are not a small youtube nobody! ❤️❤️
honey is a humectant (draws in moisture from the air) which is why it is used. it’ll keep the doughnuts very moist.
Omg thank gosh I’ve been looking for something to watch!
David is so underrated. He should have over 1mil subs by now..
Joshua Weissman has been noticed by David. Life complete
When you said it went from 30° to 80° I immediately went “yup that’s NY weather”😂
I just discovered your channel and I cant stop watching!!
That ending 😂 “iM nOt biTtEr”
“David you left out the almonds”
Me: HE’S ALLERGIC
Having tested both recipes, my preference is with Claire's recipe it was much softer and the crumb was lighter and surprisingly didn't require more flour.
From what I understand about yeast, i believe the honey is there to be a food for the yeast. That helps it to rise and to wake up a bit more.
David: 82 is so hot
AZ people when it’s 82: *it’s the most wonderful time of the year
Joushua's show is called "but better". hes not just recreating, hes improving.
I came as soon as i can, i would do anything for my fav icarly character
Honey is added in place of sugar to feed the yeast! And it adds a nice slightly nutty and earthy sweet flavor to the dough - just a lil something extra instead of just flavorless sweet sugar!
Honey, but more often malt, is usually used to help the rising of the dough, feeding the yeast. Many people use honey, it would be better to use (diastatic) malt (not too much, because it will make the inside of the bread/donut very sticky and gum-like), cause it helps to develop simpler sugars from the flour which will eventually feed the yeast more slowly and effectively, instead of an overdose of sugar from the honey. They both help to get a crispier shell, cause they caramelize during cooking.
You did it again, David, making all these recipes flawlessly!
You are so sweet and positive! Thank you for trying these recipes. I love josh w too. They look yummy
Since you were wondering, there is honey in Claire’s donut due to the fact, that it allows the heat to feed off of the natural sugars within it. Hennessy, the reason you didn’t use your white sugar. Love your channel, and have been binge watching your channel! (your also a great chef, stop being so critical)
Please try the donut recipe from Emma’s Goodies. I’ve personally never tried it but it looks so much more alike to the Krispy Kreme donut than these (no hate) and I’m just curious to see where they stand!
YESSSSSS I did and they were so good. They were gone before dinner
david i can't edit your description to tell you want recipe we want to see. I kid, great video as always
I think the honey is used instead of inverted sugar to make the dough softer
And the honey works to feed the yeast. Most yeasted doughs will include a bit of sugar as it is a good food for the yeast.
with claire’s recipe
-try stretching instead of rolling the dough
-proof it longer (claire did it for 10mins) I tried proofing it for 20mins (good proofing will show the usual “donut ring line”)
-control the temp of the oil I usually dont follow an exact temp just making sure when I first put the dough in the oil it is not too hot or cold then maintain the temp from there it usually differs
I did these troubleshooting and donuts came out about 85% like krispy kreme including the soft, fluffy, airy (with consistent air pockets in the dough), chewy texture
First video of yours that I have seen and I respect your commentary!!
Sugar or honey in low quantites contributes to the caramelization of the dough when baked, basically it gives it a darker colour.
I think the chunky glaze is a result of adding warm melted butter into a cold mixture, it tends to marble up when you do that.
Working out can wait, it's David Seymour watch time!!
You have restored Joshy's honor👏🏾👏🏾
david im glad youre staying safe but pls try and upload more. youre versus vids are easy some of my fav to watch
Me binging his channel at 4 am on a weekday has become routine.Keep up the good work
These videos are actually awesome
I actually have been waiting for this
I love Joshua Weissman and have been watching him for ENTERTAINMENT for weeks, I haven't even used a single recipe from him... yet. Don't come for that sweet cinnamon boi. I found your channel yesterday and I anticipate you will provide a similar experience for my entertainment.
I used to work at krispy kreme and I heard that the dough is kneaded for 30 minutes, then once it’s cut out it rises in a warm environment, and the glaze is always nice and warm (like 100 degrees) when the doughnuts are glazed (glazed right out of the fryer)
David!!! Thank you for the video and all your videos I enjoy them a lot just wanted you to feel appreciated 😊
David, I'm pretty sure the honey in Claire's is to feed the yeast!
Yeah it is, sugar really helps the yeast to develop correctly and feed it. Yeast really does like sugar, the sugar from the flour and you can help the yeast by adding a little bit of another sugars 😊
Hi! You use honey because it gives a chewy texture to the final product, like brow sugar in brownies or cookies... it's a sweetener that also gives texture
Keep doing your videos David!!! So much appreciation for all the recipe testing and thank you for bearing with our messages
This video was awesome! Thanks for the advice!!
“No yeasted product I’ve ever made had honey in it” DAVID YOU GOTTA MAKE CHALLAH
When I was baking bread at o local bakery we used honey preferentially over granulated sugar in our doughs.
Krispy Kreme? Can't wait for their big Times Square flagship store to open. It's great that they're opening more locations in NY
Just an fyi, when using refined oils, like refined coconut oil, the allergens (i.e. the proteins that trigger the allergic reaction) are removed as part of the refining process, so you would likely be ok with using it. Only unrefined or cold pressed coconut oil would cause an allergic reaction. Also, you can always using something like vegetable shorting, since that wouldn't have milk solids like butter does. It would be a bit closer to coconut oil.
(Honey is hygroscopic, it draws and retains moisture. It seems to be helpful for consistency of texture also.) Whoot! Butter is way better than coconut oil. These look delicious!
Just a tip: I noticed you rolled your donuts out in flour.for extra light and fluffy donuts,if they get a bit too sticky while rolling,use oil instead. Any neutral oil,like vegetable or canola. I've never tried this,but I think butter may work too? It'll have a better flavor but I have no idea.
You weren’t supposed to add more flour, I think she was making a really hydrated donut, you just kneaded to knead it a lot longer, that’s why it was “denser”
the ones from emma's goodies were pretty spot on. You should definitely try it
the problem with joshua is he wouldnt accept defeat when clearly you can beat krispy kreme is just not posible in a household setting
Ahahahaha, that bit at the end was great, "
I- I've got an ad of a squirel (or whatever it's spelled lol) rolling in the dirt....and enjoyed every second of it.
I really enjoyed the video David. Thank you.
Different flour takes in different amount of water. Soo your APF may differ to her APF. So the flour may never be exact.
Thank you so much for this. It's so helpful because I wanted to make Joshua's, just thought they looked a little thin in his video. I was going to try Americas Test Kitchen recipe but a comment said they were bland. 🤷♀️
I love that you are doing these. 👏👏🙌🙌
Yesss!! I’ve been waiting for this video
That intro though: he SNAPPED
don't know if you are gonna read this but a few things I can awnser that you were questioning, 1. the honey is used as a feeding agent for the yeast so it rises better, 2 I think with the 10 hour proof you exhausted the yeast which results in a worse 2nd rise so they dont puff up as much, 3. your wet dough may be caused by the flour you were using not all flour's behave the same way always keep a little bit of moisture away from the recipe you can always add more moisture or well what you did add more flour. I hope this helps you or other people in the comments
Omg I was just looking at both of these videos yesterday and was wishing you’d do a video so I can know which to try 😭
Honey is a natural humectant so I believe it keeps food moist.