Placeholder Image

Subtitles section Play video

  • mm.

  • Oh that is wonderful.

  • This is a messy show you got here brad.

  • Hey guys, I'm Bradley only.

  • This is taste testers to show where we try and explore different foods today.

  • We're trying 11 different types of doughnuts with my guest Ashley Graham.

  • Mhm.

  • Ashley, Thanks for joining today.

  • We're gonna be doing a bunch of different types of doughnuts from around the world.

  • All baked right here in new york were both in new york today.

  • I haven't wanted to tell people how much of a sugar craving I've been having in the second trimester.

  • It's like the perfect excuse to eat as much sugar as possible.

  • Oh perfect.

  • You know, we're thinking of you Alright guys, number one, I know exactly what this is.

  • This is a crispy cream classic doughnut.

  • She nailed it crispy cream glazed yeast.

  • Did us a classic like almost like homer Simpson.

  • Perfect.

  • Every time I go to Penn station.

  • Oh boy, we get to Krispy Kreme doughnuts each and we enjoy them wherever we're going and you enjoy them.

  • You know that's the most important part.

  • Can we eat it yet?

  • You're, she's going already?

  • Oh, this is my favorite doughnut.

  • Really, truly one of my favorite jones in the whole world.

  • I love a classic.

  • We don't need jelly, we don't need the extra, it's perfect the sweetness is there, the texture is there?

  • And it's not yeast did.

  • Right And it gets where you get that nice airiness.

  • That nice kind of squishy almost brio gee, really nice texture.

  • Oh it was good number.

  • So oh that's we got the Euro Euro shoe pastry, sugar, chocolate sauce.

  • Mexico Now, I definitely cannot eat this whole thing because I will be sabotaged.

  • Yeah.

  • Mhm.

  • Disney.

  • Oh yeah.

  • You know what's funny is I'm really not a chocolate person.

  • I don't need that extra layer of like Cacau sweetness.

  • Like I feel like it's like it once every six bites.

  • I'm kind of putting a corner in like this right here.

  • I would just go in like this.

  • Yeah, I love, they always have the little like piping ridges, you can almost see it.

  • They're like this little separation and it's still like soft and kind of elastic and gooey inside.

  • I'll get on the f train and get one of these.

  • Yeah, it's always the lady right?

  • With a little shopping car.

  • God bless those women.

  • Number three.

  • Oh, this is the cronut.

  • This is the krona krona yeast in laminated big jam Dominique and sell bakery don't go biting it though.

  • We got to cut this one.

  • If you have a serrated knife.

  • Oh, like this.

  • Yeah.

  • With a little like a bread knife.

  • I've never had one of these before.

  • So I'm really excited to try this.

  • Yeah, a little custard inside.

  • A little bit of fig jam in there.

  • A little almond brittle cheers.

  • Mm mm mm I mean it's delicious.

  • It's a savory part that I like.

  • Mm But you and I aren't frosting people.

  • You got that right?

  • I think you're supposed to peel it apart like that.

  • And get the little savory layers.

  • Yeah, look at that.

  • That's why they call the cronut.

  • Right?

  • It's almost like a doughnut and a croissant where it's like this laminated buttery fatty kind of situation.

  • This is a lot like you have to really want this sugar rush madness.

  • A Felix cowman number four.

  • This one's heavier.

  • So this comes with some a customer.

  • What is this?

  • This one is called waga waga served with chutney and sambar caravan above in India.

  • Oh, that smells good.

  • Right.

  • A little savory.

  • Quite a bit savory.

  • Yes, I was ready for some savory.

  • Traditionally comes with a bunch of different little chutneys.

  • And this nice little vegetable stew.

  • Oh, I love indian food.

  • Yeah, I like it but it's not sweet.

  • It's definitely savory.

  • And it's got like green onions or peppers.

  • But what's really neat about too is like they soak lentils and then they grind and mix it into the, into the batter of this.

  • And you really get that kind of flavor, especially on the inside of this is incredible.

  • The dip that I prefer the most with.

  • It is the spicy depth.

  • It's very inviting.

  • Back to another to another bite right, there's a little bit of acid.

  • A little bit of heat.

  • A little bit of sweet.

  • But it's like super, super subtle.

  • I love this one so far.

  • This is my favorite.

  • I need to know the address of this place.

  • So I can go here tomorrow.

  • We'll set you up number five.

  • Open face box.

  • Okay, it's cute.

  • This is yo xiao yu xiao wu's Wonton King savory china right here in chinatown.

  • We got it fresh this morning.

  • Oh.

  • Mhm.

  • Yeah.

  • This to me is like the ultimate breadstick.

  • This is like what olive garden wishes they were.

  • You're so right.

  • Look, I think this one needs a dip.

  • I want to dip it in like a soup traditionally.

  • This was served with a hot soy milk or kanji where it was like more like that mop like that breadstick kind of the fact I did a little google search and it was really cool to see how these were made.

  • So it was like they would stretch them out, roll them out and cut them into these little rectangles and they would take two of them and then like laminate them on top of each other.

  • And then that pull that little division that we just had was like they took a chopstick and just pressed it in there so that when it fried it was connected and it gave it that nice little, that little break apart.

  • Kind of, you really did your research on this one, wow, that's a first for everything.

  • Number six for 6.

  • This one is the Mercedes of doughnuts.

  • Zepa li xu pastry!

  • Fortunato Brothers.

  • Vanilla custard!

  • Italy Oh, looks pretty good.

  • Mm.

  • Oh, custard.

  • Big time.

  • This is a pad of shoe kind of outside custard on the inside.

  • This is a commitment.

  • This this one is definitely commitment.

  • You definitely want to have this with a cup of coffee.

  • Oh yeah.

  • Number 77.

  • What do we got here?

  • This little puff ball?

  • It's like a bun mal, Asada's East Gray Street Cafe Portugal in Hawaii when I was in Hawaii one time we went to Leonard's and they were filled with cream.

  • The ones I had in Hawaii.

  • This is not filled with cream.

  • This is not, I had to look, I don't like not knowing what I'm about to bite into and I just felt like there might be cream inside.

  • This is like the more of the Portuguese version right now let's just bite it brad, quit talking.

  • Mhm mm What's not to like it's so good.

  • Cup of coffee.

  • Forget about it.

  • Right, I love this one.

  • This is really good.

  • What I like about it is like that subtleties inside.

  • There's like a little lemon in there.

  • Is that what it is?

  • I think so it does have a little bit of a tank and it's not like this overload of sugar.

  • Yeah, I like that.

  • I like a balance right?

  • No honestly I really love this one so much.

  • Like I feel like it's like it's in top three.

  • Like I have to say like I would enjoy this once every couple of months.

  • You know what I might do, I might even cut it in half and put ham on it.

  • Oh, maybe even a little mustard.

  • You know what, I might try that Number, # eight.

  • Here we go.

  • See what we got here.

  • Oh, she looks like a traditional cake.

  • I think we're in for a surprise on this one Mill emoji Win son bakery, sweet japan and hawaii.

  • So this one is, this is um Oci base.

  • This is a millet moochie.

  • Mhm.

  • Okay.

  • Oh, I love it.

  • Oh, that is wonderful.

  • This is so, so good.

  • It's even got a little funkiness to it and I like that.

  • It's not just sugar on the outside.

  • Like there's there's like cinnamon.

  • This is my favorite one so far.

  • There is substance to it.

  • It's not airy.

  • Like the crispy cream so there's more density to it.