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  • Sydney Kramer: Today we're making doughnuts from scratch,

  • including...[shakes sprinkles]

  • the sprinkles.

  • [crunching sprinkles]

  • You've already seen the final result,

  • so let's go back and see how we got there.

  • It's almost time!

  • I am so proud.

  • So pleased.

  • Honestly, like, the sprinkles are true magic.

  • Like, I thought they might look maybe too homemade,

  • but I think that's part of the charm,

  • is that they look homemade.

  • They're super cute.

  • I'm ready to take a bite.

  • Let's get the true taste tester in here.

  • Kramer!

  • The true taste tester is my husband, Kramer.

  • All right, first things first.

  • We're gonna make the icing.

  • I made two kinds of icing for our doughnuts,

  • chocolate and lemon.

  • To make doughnut icing, just combine confectioners' sugar

  • and water with whatever flavor you want.

  • The icing can harden pretty fast,

  • so make sure you work quickly.

  • If it hardens, the sprinkles won't stick.

  • Obviously, before you can frost doughnuts,

  • you have to fry them.

  • So.

  • This is my deep fryer.

  • I know not everybody has one,

  • and it's perfectly fine to fry these in a pot.

  • The key is just make sure your oil is at 350

  • or around there.

  • Make sure you have a thermometer,

  • and just keep checking the oil,

  • because as you add cold doughnuts into the oil,

  • the temperature of the oil is going to drop.

  • And you'll see that when I get to frying.

  • Please do not do what I did

  • and add the doughnuts to the oil with your bare hands.

  • You're gonna wanna fry the doughnuts

  • for about a minute and a half on each side.

  • You can go ahead and err on the side of caution

  • for these and pull them out a little bit earlier

  • than you think you need to because

  • they'll keep cooking after they leave the oil.

  • So, what you're looking at

  • is actually my second batch of doughnuts.

  • The first batch was absolutely terrible.

  • And I ended up making another batch later,

  • but we'll get to that.

  • OK, so, you've gotta pipe the sprinkles out

  • the day before you plan to use them.

  • Sydney: Yes, this is luxury sprinkles.

  • This is turning out OK.

  • Oh, [beep].

  • I need something to, like, weigh it down.

  • Butter.

  • There we go.

  • Sydney: [laughs] Shut up.

  • I'm using a piping tip here,

  • but honestly I found that just cutting the tip

  • off of a plastic bag or a piping bag worked best.

  • This one looks like slime.

  • See, I really messed up with the green.

  • The piping tip was just way too big.

  • I should've just used a plastic bag.

  • Trying to do the dots with this tip was a total failure.

  • As I'm sure you can probably tell,

  • this whole process took forever.

  • It's not about perfection, guys.

  • It's about having fun.

  • OK?

  • [sighs] I'm feeling tired.

  • All right.

  • OK.

  • I am

  • done.

  • Now we just let these...

  • dry.

  • Like, overnight.

  • My hands hurt so bad.

  • The nice thing about this is, like, if they break

  • or whatever, it's, like, fine because

  • [laughs] that's what we're gonna be doing.

  • What I like about them actually is

  • that they have, like, a flavor.

  • Sometimes with sprinkles they taste very

  • chemically and waxy.

  • These don't taste waxy at all.

  • Gonna take a lot for me to not

  • eat all of these right now.

  • Oh, my God, seriously stop me.

  • All right, let's do this.

  • [sprinkles crunching]

  • Now, this is some serious ASMR.

  • Honestly what I really like about these

  • is they are, like, not uniform,

  • and I think that's gonna be really pretty

  • on, like, the final product.

  • Really pretty. It's just gonna be so pretty.

  • It was a lot of, like, effort I think for, like,

  • I mean, let's be real, the amount you get,

  • which is not very much.

  • But it's enough for the doughnuts,

  • and I honestly think they're so cute!

  • And, I don't know, just, like,

  • the fact that they're not, like,

  • uniform, perfect-looking sprinkles

  • is, like, I think the appeal.

  • This is the happiest I've been in a couple of days.

  • I really needed this.

  • My dough has been rising in the fridge overnight.

  • The sprinkles are, well, let's see.

  • You guys!

  • They kind of look like they're drying out.

  • Hm.

  • Gotta say, I am pretty pleased

  • with how they're looking so far.

  • All right, I'm gonna let these keep drying,

  • and we're gonna roll out our dough.

  • Here, have a bite.

  • Kramer: Tastes like sprinkles.

  • Sydney: [laughs] Great.

  • All right, so here is that second batch.

  • Not my favorite, but they did end up with sprinkles on them.

  • This is what happens when I have to film alone.

  • I do think part of the reason I didn't like this batch

  • was because I let my KitchenAid

  • do the kneading for me, and sometimes

  • the KitchenAid has a tendency to over-knead the dough.

  • That's my dog, Paul, in the background.

  • He likes to hang out in the kitchen with me.

  • And always make sure you get a little stretch in.

  • Or maybe a nap.

  • Guess since I can't leave my house,

  • this is good exercise.

  • OK, so this is how you actually make the icing

  • for the sprinkles.

  • Make sure you sift all of your confectioners' sugar,

  • otherwise you'll have lumps in the piping bag

  • when you're making the actual sprinkles.

  • This is a very tedious process.

  • [groans]

  • [sighs]

  • Very pretty, though.

  • Beautiful. Look at that.

  • All right, that's pretty cool.

  • I can tell, I can see why

  • [bangs spoon]

  • it's worth sifting.

  • Then you add some cornstarch,

  • a little vanilla,

  • some corn syrup,

  • and some room-temperature water.

  • You might have to grab a spatula

  • because it gets pretty thick to whisk.

  • And then I had to ask Kramer to help me with the camera.

  • Hey, Kramer?

  • Do you have a sec to help?

  • Or if you're busy that's fine.

  • So, can you see that?

  • Sydney: Oh that's great.

  • Actually, I think I have to do one at a time.

  • This is not very much.

  • How many sprinkles do you need, really?

  • Now you just divide the icing between

  • however many colors you plan to make.

  • It's kind of annoying to work with the icing,

  • but just stick with it.

  • And this is when my camera turned off.

  • [Sydney laughs]

  • [claps]

  • All right, so, this is the batch of doughnuts

  • that I actually liked.

  • I got the recipe from Brown Eyed Baker.