CLAIRE SAFFITZ MAKES JELLY DONUTS | DESSERT PERSON
CLAIRE SAFFITZ MAKES JELLY DONUTS | DESSERT PERSON #ClaireSaffitz #JellyDonuts #Donuts Brioche Dough 1/4 cup whole milk (2 oz / 57g) 1 teaspoon active dry yeast (0.11 oz / 3g) 4 cups all-purpose flour (18.3 oz / 520g) 1/4 cup sugar (1.8 oz / 50g) 2 teaspoons Diamond Crystal kosher salt (0.21 oz / 6g) 6 large eggs (10.5 oz / 300g), at room temperature 2 sticks unsalted butter (8 oz / 227g), cut into 8 pieces, at room temperature Video Breakdown: 0:00 Start 0:06 Intro to Jelly Donuts 0:25 Dessert Person Jingle 0:42 How To Make Jelly Donuts 1:27 Ingredients & Special Equipment 3:02 Mix The Ingredients 7:55 Let The Brioche Dough Rise 9:19 Roll & Punch Out Dough 11:47 Husband Harris Debut 12:00 More Donuts 12:58 Prepare The Oil 15:35 Fry The Donuts 17:39 Fill Donuts With Jelly 19:30 Serve & Outro 20:47 Archie Snooze Thanks for watching! Dessert Person Online: https://www.dessertperson.com/ Claire on Instagram: https://www.instagram.com/csaffitz/?h... Claire Merchandise: https://www.dessertperson.com/buystuff Penguin Random House Books: https://www.penguinrandomhouse.com/ Dessert Person Cookbook 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: Hal McFall Animation Credits: Character Designer/Animator: Jack Sherry Character Rigger: Johara Dutton Background/Prop Designer: M. Cody Wiley Background Illustrator: Jagriti Khirwar
