Jessica Badalana

I know. It's like a, you know, it's its own holiday, donut day. I don't know, because it's a pain. I mean, fried dough is always good, but fried dough is always a pain to make at home. But a freshly fried cake donut, I prefer cake donuts to yeast donuts. Just another bonus Jess opinion for you. But, you know, fresh from the oil, like a little nutmeg in the dough where they're sort of craggy.

I know. It's like a, you know, it's its own holiday, donut day. I don't know, because it's a pain. I mean, fried dough is always good, but fried dough is always a pain to make at home. But a freshly fried cake donut, I prefer cake donuts to yeast donuts. Just another bonus Jess opinion for you. But, you know, fresh from the oil, like a little nutmeg in the dough where they're sort of craggy.

And I don't even roll them in sugar or anything. I just like them straight up.

And I don't even roll them in sugar or anything. I just like them straight up.

So this could be the weekend. This could be cake donut weekend. I mean, yes, effort, but the reward, high reward. Talk about a way to win friends and influence people.

So this could be the weekend. This could be cake donut weekend. I mean, yes, effort, but the reward, high reward. Talk about a way to win friends and influence people.

Yeah, you should start frying donuts. Someday I'm going to tell you some... There's an apocryphal family story about... Me getting lost on a snowy mountain in Vermont that ends with donuts. So I'm going to save that for a donut episode. It's a true story? It's a true story. Oh, okay. Yeah. Can't wait. I know. What are you going to bake this week?

Yeah, you should start frying donuts. Someday I'm going to tell you some... There's an apocryphal family story about... Me getting lost on a snowy mountain in Vermont that ends with donuts. So I'm going to save that for a donut episode. It's a true story? It's a true story. Oh, okay. Yeah. Can't wait. I know. What are you going to bake this week?

Still going to eat. Still going to toast. Yeah. A long mix for that dough, you know, and then I think a long proof, a little bit longer than you think, probably a little warmer than you think. And do you do just like the three strand braid or are you like a four strand, six strand, eight strand?

Still going to eat. Still going to toast. Yeah. A long mix for that dough, you know, and then I think a long proof, a little bit longer than you think, probably a little warmer than you think. And do you do just like the three strand braid or are you like a four strand, six strand, eight strand?

Yeah, it does. And we did put that tip in the book because and why do you start in the middle?

Yeah, it does. And we did put that tip in the book because and why do you start in the middle?

Yeah, it's like the swimmer's body of challah. And then you get those slices at the end that are like so small. In fact, I just had a challah at home last week and I made my son like three of the smallest peanut butter and jelly sandwiches you've ever seen because it was like the end of the loaf. And I was like, well, one is not enough.

Yeah, it's like the swimmer's body of challah. And then you get those slices at the end that are like so small. In fact, I just had a challah at home last week and I made my son like three of the smallest peanut butter and jelly sandwiches you've ever seen because it was like the end of the loaf. And I was like, well, one is not enough.

So he had like silver dollar peanut butter and jelly challah sandwiches.

So he had like silver dollar peanut butter and jelly challah sandwiches.

No. Sadly, this actually brings us to the end of our first season of Things Bakers Know. We've had such a good time talking about everything from cookies and space to David's favorite birthday death cakes. And we want to thank all of you for listening.

No. Sadly, this actually brings us to the end of our first season of Things Bakers Know. We've had such a good time talking about everything from cookies and space to David's favorite birthday death cakes. And we want to thank all of you for listening.

It was such a good time, and of course, a thank you to all of our amazing guests who joined us on this first five-episode season. I'm really eager to record more. I've had such a great time doing this, and we will be back with a new batch of episodes when season two debuts this fall.

It was such a good time, and of course, a thank you to all of our amazing guests who joined us on this first five-episode season. I'm really eager to record more. I've had such a great time doing this, and we will be back with a new batch of episodes when season two debuts this fall.