Chris Makes Doughnuts From the Test Kitchen
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Date: 2019-10-25
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Comments and reviews: 10
Zayan Basheer
Just made these amazing yo-nuts today. And trust me, they were AMAZING The lemon glaze was fantastic. But I did customize it to my preference (1/2 cup powdered sugar, 1 full lemon zest and 2-3 tbsp water. To the other 1/2 cup of sugar, I added 1 tbsp of cinnamon and made cinnamon sugar donuts. I did replace Greek yogurt with plain yogurt and because I live in a very hot region, my dough was really sticky and not as firm as Chris's. But I just added 1/4 - 1/2 cup of flour more and dusted my doughnuts really well. They were still real sticky even after popping them in the freezer. So I ended up hand-shaping them. They weren't the prettiest looking donuts but they looked super home-made and rustic And all the uneven nooks and crannies made the donuts extra crispy. Honestly, I'm never ever going back to yeasted donuts ever again Tip: I would suggest serving these warm with some lemon tea or coffee
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Just made these amazing yo-nuts today. And trust me, they were AMAZING The lemon glaze was fantastic. But I did customize it to my preference (1/2 cup powdered sugar, 1 full lemon zest and 2-3 tbsp water. To the other 1/2 cup of sugar, I added 1 tbsp of cinnamon and made cinnamon sugar donuts. I did replace Greek yogurt with plain yogurt and because I live in a very hot region, my dough was really sticky and not as firm as Chris's. But I just added 1/4 - 1/2 cup of flour more and dusted my doughnuts really well. They were still real sticky even after popping them in the freezer. So I ended up hand-shaping them. They weren't the prettiest looking donuts but they looked super home-made and rustic And all the uneven nooks and crannies made the donuts extra crispy. Honestly, I'm never ever going back to yeasted donuts ever again Tip: I would suggest serving these warm with some lemon tea or coffee
reply
LAUREN GRIFFIN
BON APPETIT: CAN YOU BLOCK the background and voices behind Chris? Send this video back to editing and re-post. The voices are really deep and harsh and distracting. It takes away from his calm and lower tone. I can't even listen to the whole video unfortunately. I like Chris and respect what he has to say. Maybe next time you shoot, emphasize and listen to the sound person, everyone not in the video, move yourself a counter back please and be respectful. You will get your tv time later. Other than that, we love you CHRIS
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BON APPETIT: CAN YOU BLOCK the background and voices behind Chris? Send this video back to editing and re-post. The voices are really deep and harsh and distracting. It takes away from his calm and lower tone. I can't even listen to the whole video unfortunately. I like Chris and respect what he has to say. Maybe next time you shoot, emphasize and listen to the sound person, everyone not in the video, move yourself a counter back please and be respectful. You will get your tv time later. Other than that, we love you CHRIS
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P M
Great work I enjoyed this video so much I would love to see Chris trying to make some molecular gastronomy dishes with regular utensils. Maybe playing with textures or to try some modern approaches to old dishes. For what I can see he has a very unique detail-driven way to cook and always gives very insightful advices on taste.
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Great work I enjoyed this video so much I would love to see Chris trying to make some molecular gastronomy dishes with regular utensils. Maybe playing with textures or to try some modern approaches to old dishes. For what I can see he has a very unique detail-driven way to cook and always gives very insightful advices on taste.
reply
CommanderDEV
I'm a new BA fan and although i'm totally digging brad's fun style and claire's stages of grief (lol, i'd have to say that i'm very much enthralled by chris, i have to watch this video several times solely because i tend to get too into watching him and miss out on the subject he is discussing at that moment, lmao orz
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I'm a new BA fan and although i'm totally digging brad's fun style and claire's stages of grief (lol, i'd have to say that i'm very much enthralled by chris, i have to watch this video several times solely because i tend to get too into watching him and miss out on the subject he is discussing at that moment, lmao orz
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catz Keet
im surprised that someone who appears as process oriented as this person appears to be is using volume measurements for baking. So inaccurate and just. not good. Give weights please or dont bother with quantities cos theyre so inaccurate with volume, particularly for things like flour, that theyre irrelevant.
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im surprised that someone who appears as process oriented as this person appears to be is using volume measurements for baking. So inaccurate and just. not good. Give weights please or dont bother with quantities cos theyre so inaccurate with volume, particularly for things like flour, that theyre irrelevant.
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Avengersoul
Best doughnuts I've had is from just buying one of the tubes of biscuits from a store, cut out a hole from the center of the biscuits (I used one of the old style orange juicing tools) Then deep fry them in oil until golden brown. Put whatever covering you want, sugar/powdered sugar/brown sugar, etc.
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Best doughnuts I've had is from just buying one of the tubes of biscuits from a store, cut out a hole from the center of the biscuits (I used one of the old style orange juicing tools) Then deep fry them in oil until golden brown. Put whatever covering you want, sugar/powdered sugar/brown sugar, etc.
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Kernelpickle
Its surprising how many people dont seem to understand how Microwaves work. All they do is excite water molecules in your food until it boils, thats why fat + water = explosion, why dry food doesnt cook evenly and dries out further and why moist food cooks gets super hot quickly and dries out.
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Its surprising how many people dont seem to understand how Microwaves work. All they do is excite water molecules in your food until it boils, thats why fat + water = explosion, why dry food doesnt cook evenly and dries out further and why moist food cooks gets super hot quickly and dries out.
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pnkfaith
The next Bon Appetit series needs to be gourmet chef redoes youtuber meals with Chris Morocco. Start with Jenna Marbles' recent corn on the cobb but instead of the corn bone it's a hotdog. This is something that requires Chris' attention to detail, gravitas, and cheek.
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The next Bon Appetit series needs to be gourmet chef redoes youtuber meals with Chris Morocco. Start with Jenna Marbles' recent corn on the cobb but instead of the corn bone it's a hotdog. This is something that requires Chris' attention to detail, gravitas, and cheek.
reply
this is a normal human person
This recipe is legit. I just made it. These are the best home made doughnuts I've ever had. They are bordering on the best doughnuts I've had so far. This recipe made a dozen or so smaller doughnuts, of which I've not eaten atleast 3.
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This recipe is legit. I just made it. These are the best home made doughnuts I've ever had. They are bordering on the best doughnuts I've had so far. This recipe made a dozen or so smaller doughnuts, of which I've not eaten atleast 3.
reply
Charles Fernandez
Just came here from Brad and Claire Make Doughnuts Part 1 on It's Alive. Now to quote Chris: .when it comes to doughnuts, the best doughnut you will ever have is the one that you make yourself, because they are SHOCKINGLY easy to make.
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Just came here from Brad and Claire Make Doughnuts Part 1 on It's Alive. Now to quote Chris: .when it comes to doughnuts, the best doughnut you will ever have is the one that you make yourself, because they are SHOCKINGLY easy to make.
reply
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