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!

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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

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