How Brown Butter Salted Caramel Doughnuts Became One of New York’s Most Popular Pastries — Handmade
At NYC bakery Fan-Fan, owner Fany Gerson draws on her Mexican and Jewish heritage to make decadent doughnuts. At the Brooklyn-based bakery, she makes a salted brown butter caramel doughnut, a Mexican sugar doughnut, and more.
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Credits:
Producer/Director: Carla Francescutti
Camera: Carla Francescutti, Michael Latchman
Editor: Francesca Manto
Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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Super-Easy Chocolate Donuts Recipe
Moist and fluffy, this homemade Chocolate Donut recipe is a sweet treat that your whole family will love. Baked, not fried, these donuts are perfectly tender, chocolaty, and rich. Topped with a chocolate glaze, these donuts are perfect for breakfast or a sweet afternoon snack. These homemade donuts are beyond easy and so delicious! Best of all, they only take a few minutes to make!
RECIPE:
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SOFT DONUT | SUGAR DONUT|How to make soft & good shape donut without donut cutter
????Bread Flour is another type of flour that has higher protein which produces more gluten, results a higher dough rise & becomes more elastic than what All Purpose Flour can have.
????For some will find the dough too wet, add up flour if it needs it. Dough consistency varies on some factors like absorption quality, protein amount and type of the flour, fat content of the milk, and size of the egg.
✔️How to make good shape Soft Donut | Sugar Donut
1 cup warm milk (fresh or evap) [240 ml]
1 egg
1/8 cup sugar [or 2 tbsp/30 grams]
2 tsp instant yeast
2 & 3/4 cups bread flour or apf [352 grams]
1/2 tsp salt
2 tbsp margarine/butter
powdered or granulated sugar (for dusting/coating)
⬇️⬇️⬇️Try these donut variants⬇️⬇️⬇️
EGGLESS DONUT | NO MILK | NO BUTTER
NO YEAST DONUTS
SUGAR GLAZED DONUT | ALL PURPOSE FLOUR
CREME BRULEE DONUT
TWISTED CHEESE DONUT
UBE CHEESE DONUT
CHEESE ROLLS
CHOCO DONUTS
ASSORTED GLAZED DONUTS
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Inner Light by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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Claire Saffitz Makes Coffee Coffee Cake | Dessert Person
Claire Makes Coffee Coffee Cake | Dessert Person. Most cakes are delicious when eaten with a cup of coffee, but what’s even more delicious? A cake that tastes of coffee itself! This coffee coffee cake has a light, silky crumb and a brown sugary flavor that’s perfectly offset by the bitter notes of brewed and instant coffee, which find their way into all three components — the batter, ribbon, and crumb topping. Watch Claire as she makes this new-classic cake from Dessert Person.
#ClaireSaffitz #DessertPerson #Cake
Special Equipment:
13 x 9-inch pan (preferably metal)
Stand mixer
Ingredients:
Coffee Ribbon:
3 tablespoons packed light brown sugar
2 teaspoons ground cinnamon
1 tablespoon instant coffee granules
Coffee Crumb Topping:
1 1/4 cups all-purpose flour (5.6oz / 160g)
1/2 cup packed light brown sugar (3.5oz / 100g)
2 teaspoons instant coffee granules
3/4 teaspoon ground cardamom
1/4 teaspoon Diamond Crystal kosher salt
1 stick unsalted butter (4 oz / 113g), cut into pieces, at room temperature
Cake:
3 1/2 cups all-purpose flour (16 oz / 455g)
2 1/2 teaspoons baking powder (0.35 oz / 10g)
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 6g)
1/2 teaspoon baking soda
2/3 cup sour cream (6 oz / 170g)
1/2 cup strong brewed coffee (4 oz / 113g)
1 tablespoon instant coffee granules
2 teaspoons vanilla extract
12 tablespoons unsalted butter (6 oz / 170g), at room temperature
1/4 cup neutral oil, such as vegetable or grapeseed (2 oz / 57g)
1 cup granulated sugar (7 oz / 200g)
3/4 cup packed light brown sugar (5.3 oz / 150g)
4 large eggs (7 oz / 200g(, at room temperature
Video Breakdown:
0:00 Start
0:15 Intro to Coffee Coffee Cake
0:40 Show Intro / Animation
0:59 Coffee Coffee Cake Recipe
1:21: Special Equipment / Ingredients
2:32 Prep Pan / Assemble Toppings
5:09 Make The Batter
5:23 Maya Cameo
10:17 Pour Batter & Bake
10:30 Felix Cameo
13:12 Taste / Wrap
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Coffee Cake | Basics with Babish
This video is sponsored by Trade Coffee. Get 30% off your first bag of coffee when you click here:
The perfect accompaniment to your morning coffee is, unsurprisingly, a confection known as coffee cake. Containing no actual coffee, it is instead a lightly sweetened pound cake that's essentially just a vehicle to get streusel into your mouth as quickly and efficiently as possible. Maybe just make the streusel part and eat it by the spoonful if nobody is around to judge you.
Recipe:
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Blue Wednesday - Sweet Berry Wine
Blue Wednesday feat. Shopan - Murmuration
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Brioche Donuts + How to Tell When Your Dough Is Fully Proofed
Brioche Donuts (yield: 12 - 18 donuts)
1/2 c (113g) whole milk
1/4 c (57g) water
2.25 tsp (7g) instant yeast
3.5 c (490g) bread flour
1/3 c (67g) sugar
4 eggs
2 tsp (12g) fine salt
8 oz (113g) butter, softened
1. Add the milk, water, and yeast to a mixing bowl. Let the yeast dissolve for a couple minutes before adding all the remaining ingredients except for the butter.
2. Mix the dough on low speed until it comes together.
3. Turn the speed up to medium-low and mix until the dough has medium gluten development (about 6 minutes).
4. Add chunks of butter a tablespoon or two at a time to the dough while mixing. Wait until the butter is incorporated before adding the next piece.
5. Once all the butter has been added, remove the dough from the bowl and add to a lightly greased sheet pan.
6. Let the dough rise for 30 minutes before giving the dough a fold (bring the bottom of the dough to the middle, top to middle, left to middle, right to middle, and then flip over).
7. Let the dough rise 30 more minutes before wrapping in plastic and placing it in the fridge overnight.
8. The next day, remove the dough from the fridge and roll into a rectangle roughly 1/4in (6mm) thick.
9. Cut the donuts with a 2in (5cm) ring cutter and place onto a sheet pan lined with lightly greased parchment paper.
10. Let the dough rise roughly 1 hour or until fully proofed.
11. Fry the donuts in 350F (177C) oil for roughly 60-75 seconds per side or until golden brown.
12. Remove from the oil and let drain on paper towels before filling.
Vanilla Pastry Cream
12 oz (341g) milk
2 tbsp (25g) sugar
1/2 tsp (3g) fine salt
4 egg yolks
3 tbsp (21g) cornstarch
1/4 c (50g) sugar
1 oz (28g) butter
1 tsp vanilla
1. Heat the milk, first sugar, and salt on medium heat until it comes to just below a boil.
2. Mix together the egg yolks, cornstarch, and second sugar in a separate bowl.
3. Temper the hot milk into the egg yolk mixture by slowly adding some of the hot liquid to the yolks while whisking constantly.
4. Return everything to the pot and cook on medium heat until thickened.
5. Off the heat, strain through a sieve and add butter and vanilla, whisking until homogenous. 6. Press plastic wrap directly on the pastry cream and refrigerate until cool.
7. Stir with spatula to loosen when ready to use.
Crunchy Shell
1c (200g) sugar
1/4 c water
1. Mix the sugar and water in a medium size pot and set over medium heat.
2. Let the sugar cook untouched until it reaches a light amber color. Remove from the heat.