And we'll just keep our eye on it.
It's going to take about four minutes in total.
Turn that over cook the other side a year.
So a little bit on the rolling pin.
OK Oh, that is a delicate dough.
I will give it that.
And straight in there,
it's just a cap from bottle of fizzy drink.
OK. So I'm going to put that in the middle,
press down.
I should have flowered it,
but that's OK
Lift out carefully and boom.
And that means we can sort of cover it like
that.
But because it's foil a little bit stronger,
we can tent it because we're going to rest it
again,
it could rise. So by tenting the foil rather than
draping a cloth over it,
which will touch the doughnut.
I've been there before. This will get around that.
All right, so those doughnuts are out there resting behind
Pat in my hot space,
but it is now the glaze that we are going
to work on.
And I mean you can feel it crusted on there
a little bit.
You would not actually be far off thinking that there
isn't a glaze on there at all.
It's kind of subtle. The great thing is though,
whilst the doughnuts are doing their thing,
we can do the glaze too.
And for that we just need some water at first
to get it going.
And sugar, OK, that's quite a lot of sugar,
but not all of it.
Stir that over the heat
until that dissolves. OK, so that's just reached a boil.
I'm going to turn that down.
But that is pretty much transparent now.
They used to throw that over the walls at people
trying to break into castles.
Very dangerous. That was some egg white powder.
And this is some salt,
both going into some icing sugar.
So we've already got the syrup sugar here.
We're putting it into more sugar,
plus some other good things.
We'll give this an initial stir.
All right, wooden spoons not going to be enough.
Electric whisk styly. Be very careful.
You do not want to splatter this on you.
All
right, I'll whisk that for a solid 5 minutes.
It's pretty much lump free,
but just to be sure.
Oh, that's looking pretty good actually.
You'll kind of want a nice smooth doughnut
and that is the glaze.
This should, we've never made this before.
Should give
oh, now I've got massive BLOB on my lens.
Hopefully that's oh Oh my gosh I can see it.
Look, is it
so my eye look. Oh right,
we'll get rid of that.
It looks like sugar. So I think it was from
that glaze.
Hopefully it's not been there the whole time.
Sorry guys. But anyhow, this 10 LB amazing fryer,
which of course, Robin Hood style.
I want a nickname Tuck.
This is where it's all going to happen.
So we've got some vegetable oil going in and I'm
not going to use the basket.
I might use that to help me fish them out.
I might do them one at a time,
but that's going down. Good old tuck here is going
to go to its maximum temperature,
3 dots on there, 190 C Things are going to
get hot,
so they'll cook quickly, but don't cook them too quickly
because there is quite a common thing of having raw
doughnuts in the middle.
So we'll cook it for as long as we can
to get good colour
and hopefully you'll get some puffage.
Oh, that's weird, that one didn't want to rise as
much,
but these four have puffed up nicely.
It's going to be really interesting to see how big
it puffs up once it hits the fryer.
We'll see. I'm hoping it stays fairly that shape,
but a doughnut's a doughnut.
Alright,
awesome,
and we'll just keep our eye on it.
It's going to take about four minutes in total.
Turn that over cook the other side a year.
So although it is tempting to take it out almost
immediately,
leave it in there as long as you can.
All right. Really want that heat hitting the centres.
It's gorgeous. Look at my hat.
Oh my gosh, I'm getting on my work service.
Let it do its thing before the glaze.
I'm going to repeat doing that
and I'll try not to burn myself.
See in a minute. All right,
I am really happy with those.
Despite the bottle cap. One or two of the holes
are slightly different size to the others,
but that is fine. So the glaze has sat to
one side and firmed up.
Apparently this is some boiled water straight from the kettle.
A little dribble of that.
We'll just loosen it up and bring it back to
life a little bit.
I've got enough dough left to make,
I would say probably three more at a push,
definitely 2. But what we do is just drizzle
that on top of the doughnuts.
It does make it a little bit lighter straight away,
just glossing it, clinging to it.
Look at that shine, that's amazing.
That's definitely brought it to life.
I love the way it has just gripped to it
just like the store bought ones.
So it's glazed but it sort of isn't.
I'm going to leave them for about 5 minutes and
I think we'll have a taste.
Oh my gosh, I'm so excited.
They smell incredible. Excuse your reflection,
they didn't quite fit in the box.
Mine is slightly bigger, but that looks amazing.
Yeah. I mean, it doesn't fit perfectly in there.
And if I push the box the other way,
it probably like stretching there just about.
But they look awesome. And no one's ever really complained
about a doughnut being too big,
have they? Hey. And that was with a three inch
cookie cutter.
But remember, you kind of still don't know fully what's
going to happen once you stick it in the fryer.
So maybe slightly smaller than that will get you by
if you want to make it like perfect size,
but it's all about the taste.
But we got it quite smooth.
I'm really happy with that.
Right here we go
look at that.
I mean, I don't know if that is
100% Krispy Kreme like bang on.
It's an amazing, amazing doughnut.
The texture is very similar.
In fact, in some ways it tastes nicer because it's
fresher.
You can really tell with that lighter flower that we
used just
my gosh, I have got to be a good boy
and not eat anymore.
They are extremely addictive.