- 4 hours ago
- #realityinsighthub
Holiday Baking Championship Season 12 Episode 6
#
#RealityInsightHub
🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️
👉 Official Channel: />👉 THANK YOU ❤️❤️❤️❤️❤️
#
#RealityInsightHub
🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️
👉 Official Channel: />👉 THANK YOU ❤️❤️❤️❤️❤️
Category
😹
FunTranscript
00:01And the Naughty team claimed a first-of-its-kind massive advantage.
00:05You are officially now baking with Team Naughty.
00:08They took Alex, leaving the nice side with only three bakers.
00:12Charles, it brings tears to my eyes.
00:15Charles, you finally won a challenge.
00:18Congratulations!
00:19Yes!
00:20The cake itself is a little dry.
00:22Kamri, you're gonna be leaving us.
00:24Do great! Rock it!
00:30All right.
00:35On my new team, which is the Naughty team, there are five of us left.
00:38The vibe is much different on Team Naughty than it is on Team Nice.
00:42Oh, there he is.
00:43Oh, there he is. Going shopping.
00:44What's he gonna get, do you think?
00:46They're all wildly talented.
00:48They all have really specific skills that they bring to the table
00:51and things that they absolutely excel in.
00:54But I miss Team Nice very much.
00:57Hi, Jessie.
00:58Welcome back, Team Nice, Team Naughty.
01:00Check it out.
01:01I scored big at the gift shop.
01:03Oh, yes.
01:04Look at this beautiful Christmas ornament I bought.
01:07Oh, buddy.
01:09Look at this giant dreidel I found.
01:11Oh, hey.
01:13And you know, these gifts got me thinking.
01:15Today, let's go Chrismaka.
01:18Chrismaka.
01:19Interesting.
01:20Chrismaka.
01:22Is that right?
01:23Chrismaka?
01:24Chrismaka.
01:25What is it called?
01:26You know, Chrismaka.
01:29Yeah.
01:30A combination of Christmas and Hanukkah.
01:31Okay.
01:32And since dessert platters are perfect for Christmas or Hanukkah,
01:36you're gonna be making Chrismaka dessert platters.
01:40Whoa.
01:41Okay.
01:42Right.
01:43So fill your platters with three treats.
01:44Your best decorated Christmas cookie.
01:46Yes.
01:47Yes.
01:48Arugula, the Jewish rolled cookies.
01:50Whoa.
01:51Whoa.
01:52Okay.
01:53And traditional Hanukkah sufgenyot.
01:54You know, the tasty jelly donuts.
01:56Oh.
01:57Yes.
01:58Yes.
01:59Okay.
02:00And you're baking to make it into the semifinals.
02:02I'm super excited that I get to make some traditional Hanukkah desserts.
02:06At the same time, it puts an immense amount of pressure on me because letting down my entire family and my entire religion and culture, that's the weight I'm putting on my shoulders today.
02:16Make sure that your flavor or your decorating choices reflect your team.
02:20Naughty or nice?
02:22Okay.
02:23I'm not great at math, but I'd like to point out, Naughty team, you have how many bakers right now?
02:28Five.
02:29Nice team.
02:30But the best part about this is if you have the best dessert, then your team wins immunity.
02:35Hey, yo.
02:36Now, Team Naughty, because you won the last challenge, your team gets an advantage.
02:42We have individual proof boxes in the bakery to help you with the rise on your donuts.
02:47Okay.
02:48A proofing box is just a kind of temperature-controlled container.
02:51You can add water, and then you can adjust the temperature inside more than room temp.
02:56It's a huge advantage.
02:57Yes.
02:58Oh.
02:59John Carlos, you seem pretty jealous of that.
03:01Yes.
03:02I'm definitely am.
03:03Get inventive as you take on two very elaborate and very festive cookies, as well as a yeasted donut.
03:10And you've got to do it in two and a half hours.
03:12This is your only challenge today, bakers.
03:14And your baking time starts now.
03:20All right, buddy.
03:21Want to come here?
03:22Yes.
03:23Come on over, y'all.
03:24All right.
03:25Let's do it.
03:26Okay.
03:27Let's just go over flavors.
03:28Yep.
03:29How about you?
03:30I think we have varying flavors, which is awesome.
03:31I'm going to do a ginger molasses cookie.
03:33Ooh.
03:34There are two people left on Team Nice.
03:36Our team is quiet without Alex.
03:38This is a lot of pressure on both me and John Carlos.
03:41I do love making donuts.
03:43I know my cookie recipe is great.
03:45I love baking for the holidays.
03:47So I'm just really excited to see what everyone else comes up with.
03:50For the cookie, because I'm Italian, I'm doing Starnese.
03:53Yum.
03:54Yum.
03:55Love that.
03:56Everyone on the Naughty team is getting along really well.
03:57I think we had a rocky style at the beginning, but right now we mad kumbaya.
04:00Alex coming over to the Naughty team, we're happy to have her.
04:03We can win.
04:04Yes.
04:05And we can knock someone home from Team Naughty.
04:06Exactly.
04:07Let's go.
04:08Let's do it.
04:09One, two, three.
04:10Naughty.
04:11Happy Chrismakha.
04:12Let's do it.
04:13Vanilla bean paste.
04:14Vanilla bean paste.
04:15Oh, I got it already.
04:16Oh, it's in your basket?
04:17Yeah.
04:18Okay, I might steal that from you later.
04:19Okay, so today we are celebrating Chrismakha.
04:21It's a holiday that every Jewish person growing up in America is familiar with.
04:24Essentially, it's just you take the best parts of Hanukkah, you take the best parts
04:27of Christmas, you mash them together, and you have a good old time.
04:30Nico.
04:31What's up?
04:32Sufganyot.
04:33Sufganyots.
04:34Sufganyots.
04:35Sufganyots.
04:36Yeah, that was really good.
04:39The traditional Sufganyot, at least in Israel, where I would come from, it's raspberry
04:44jelly, plain and simple.
04:46However, there's lots of other ways you can fill it.
04:48And, you know, we're in 2025, we're not doing things traditionally anymore.
04:51I've spent a few years developing my Sufganyot dough.
04:54I do 100% oil as my fat in here, so it's not brioche style, there's no butter in the dough.
04:59And I also put orange zest as well as vanilla bean for additional flavor in the dough.
05:03Okay, so right now, this thing is really dancing.
05:05If I didn't have my hand on here, it would probably fall off the table.
05:08But that's a good thing, it means that we're really developing that gluten in there.
05:11Okay, Nico, you can't get eliminated today.
05:14Yeah, yeah, it feels like a little extra pressure on me over everyone else today.
05:18Sufganyot, I make a lot of.
05:20Ooh.
05:21So if I mess that one up, I'm gonna be a little humiliated.
05:23Okay, well talk me through each of these desserts.
05:25I want to go in a little more salty, savory direction for my Christmas cookie,
05:27so it's gonna be a pretzel shell bread.
05:29Blue snowflakes with Star of David's pipe on them.
05:31I'm doing a raisin, walnut, and cardamom roguelach.
05:34Because I'm going so traditional with the roguelach, I wanted to kind of bring some more American flavors into it.
05:39So I was gonna do a pumpkin pie sufganyot.
05:41Love it.
05:42This last Hanukkah, I probably sold about 400 to 500 sufganyot for my house.
05:48Oh my gosh.
05:49Yeah, it was an intense week.
05:50All right, no pressure.
05:51Yo, okay, you need to get out of here.
05:53All right, I'm just saying.
05:54No pressure at all, y'all.
05:55No pressure.
05:56No pressure.
05:57Beautiful.
05:58Okay.
05:59Now she's gonna go in here.
06:01And then we're gonna let that rise for as long as silly time allows.
06:07A little hot water in there.
06:08Hey, Alex.
06:09Hi.
06:10Man, I'm still trying to get used to you in the red apron.
06:12Me too.
06:13Are you full blown over on the naughty side now?
06:16Is it still trying to hold on?
06:17It's trying to hold on.
06:19You know, I tried my hand at instituting hug time after judging.
06:23And it got quite a bit of side-eye, so we won't be doing that again.
06:27Oh, they didn't go for it?
06:28They didn't go for it, but that's okay.
06:29So, like, how are you gonna make all this scream naughty?
06:32I'm doing an orange cranberry shortbread cookie with, like, Mardi Gras beads and Drunk Snowman.
06:37And I'm going to mix really offensive colors together for throw up.
06:41Like, he had the worst night of his life.
06:43I've celebrated Christmas in New Orleans, and it gets just as wild as it does the rest of the year.
06:47Yeah.
06:48It's not just Mardi Gras.
06:49And then for the soup cañol, I'm doing a New Orleans-style praline filling, and then some more Mardi Gras beads on top of that.
06:56I'm going to do an almond amaretto arugula.
07:00Traditional wedding cake flavor in New Orleans is almond, and it is, like, smack you in the face almond.
07:05I'm not gonna do that, but I do want to give a little nod to it.
07:08But these flavors sound absolutely incredible. Good luck.
07:10Thank you so much.
07:11Today's challenge is difficult just because there's so many parts to it.
07:14There's a lot happening at once, and it's really gonna kind of be a matter of time management.
07:19So for my orange and cranberry cookie, I start by creaming my butter and my sugar together.
07:25I add my orange zest so that the oil can kind of disperse through the sugar, brighten it up a little bit, and then dried cranberries.
07:32Once that dough is ready, I place it on the bench, roll it out, punch it, and bake them.
07:38I've not had a naughty snowman moment on Bourbon Street, but if you talk to my friends back in Boston,
07:43there was quite a few times where you could find me face down in a trash can on the subway.
07:48Five minutes.
07:50Good luck, little guys.
07:55Do you have the yeast?
07:56I do have yeast. Grab what you need.
07:59Three desserts is a lot, and I have never made rougula in my life, so I feel terrified.
08:05I'm gonna make a ginger molasses cookie with maple cream cheese snowman,
08:08and then on the Hanukkah side, I'm gonna make a black tea and raspberry pistachio rougula.
08:14For my souffle gagneau, I am making a cannoli crunch donut.
08:18I'm gonna do cannoli cream on the inside, ganache on the top, and then do a cannoli crunch for texture.
08:23I am excited about it. I've made a cannoli donut before, and it always hits.
08:26Rougula, I know what it is, but I don't know what it is.
08:31Hey, Alex.
08:32Yeah?
08:33What's the texture of rougula?
08:34She must be kind of, like, flaky.
08:35So it's really like a pie dough.
08:37I'm gonna survive this. Thanks for the help.
08:40Of course.
08:41Alex, what are you doing over there?
08:43You can take my bestie from me, but she's still mime.
08:46Eat it.
08:47I wanna add black tea and orange to my dough because they complement each other well,
08:52and I think they'll complement the nutty, fruity richness of the chocolate that will be in the filling.
08:59Two hours left, bakers!
09:01The most difficult part of this challenge is the donut.
09:03Getting it mixed well enough, proofed, fried, filled.
09:06It's a lot of work.
09:07It would be a lot easier if we had a proof box.
09:10Such a great advantage.
09:13But we don't, so.
09:15I've made thousands of donuts in my life, so I wanna use a brioche dough for my donut.
09:19It's always soft and tender and fluffy.
09:21You want to make sure that you knead the dough properly before you incorporate the butter,
09:26because the butter interrupts your protein structure in your dough, and that's what gives you tender and fluffy dough.
09:33Come on, grip.
09:34This is a lot.
09:35One challenge, three desserts.
09:37Who's gonna save their team from elimination?
09:40Hey, how's it going?
09:41Can you please have two iced Americano, please?
09:43Absolutely.
09:45No problem.
09:46On thin ice, it's just me and Chase.
09:48Chase, coffee for you.
09:51We're always checking with each other.
09:53We build a friendship, and that's great.
09:56I'm nothing without my coffee.
09:59No one should have business brioching this fast, you know what I mean?
10:02It's too fast.
10:03When I heard Team Naughty have a chance to use the proof box, I was like, really?
10:11So I have to use hot water on my oven to make the atmosphere to make my dough rise.
10:21Giancarlos.
10:22There's a lot of desserts going on today, right?
10:24I know.
10:25We're putting you to work today, two and a half hours.
10:27Yes.
10:28For my Christmas cookies, I'm going to make an orange and coffee Christmas ball ornament.
10:33For my doughnuts, I'm making the trendy Dubai chocolate doughnut.
10:37We're gonna go viral today.
10:38Let's go viral today.
10:39Here for Christmas guy.
10:40I love that.
10:41And for my arugula, I will make something inspired on churros and dulce de leche.
10:46It will be so good.
10:48Are you rolling a dulce de leche arugula?
10:50Oh, yes.
10:51Exactly.
10:52OMG.
10:53And I decided to make this because I have this memory of my mom on the circus making churros
11:00for me.
11:01So I used to be a little clown.
11:03I do a lot of jungle.
11:05Jingle?
11:06What's her name?
11:07Juggle.
11:08Juggle.
11:09Oh, guys, Giancarlos is juggling.
11:11That's amazing, JC.
11:12Oh, there he goes.
11:13How does he do it anyway?
11:14I still got it.
11:15That was amazing.
11:16You cannot do that.
11:19Soufagnots.
11:20Soufagnots.
11:21Niko's just gonna present for all of us so we don't mess it up.
11:25I have made yeasted doughnuts quite often, but the recipe I usually use takes three days.
11:31So cramming all that into a two and a half hour window is gonna be a bit of a challenge.
11:36Okay, let's see how this goes.
11:39So for my soufagnots, I'm making a brandy cherry-filled soufagnots.
11:42I'm doing a fig and poppy seed-filled arugula, and then I'm doing a orange clove sugar cookie.
11:48I think I'm gonna do my cookies in the shape of these, like, angry gnomes that are in this kind of Christmas village.
11:54Poppy seed's a very unique flavor.
11:56It has a little bit of, like, a savory, earthy quality.
11:59I wanted to balance out the, like, sweetness of fig, brightness of the lemon that I'm seasoning with.
12:05And I know poppy is very prevalent in the Jewish culture, so I kind of wanted to tie that in as a nod.
12:14JC, I'm having issues with my dough, buddy. My doughnut dough.
12:17Really?
12:18Dough is not coming together.
12:20Feels, like, greasy, fatty.
12:22Still, I've been kneading it for ages.
12:24I'm noticing that the butter is not incorporating the way that it usually does.
12:29This equipment's a little different than what I'm used to using back home.
12:32My dough hasn't developed enough gluten.
12:34I don't know if I should just restart.
12:36I feel like I'm just so behind.
12:38Uh...
12:41If you have confidence...
12:43I don't have a ton of confidence in this dough.
12:46Do it again.
12:49All right.
12:56I just need to restart.
13:02Having to make this brioche dough a second time makes me speed up the second process.
13:06How's your dough looking like now?
13:08Um, it's looking a little better.
13:10I know it doesn't have as much butter as it usually does, but I have to get it proofing if I want anything on the plate.
13:15This has been the most chaotic day of my life.
13:18Well, how are you?
13:20I am frantic today.
13:21I sense the frantic.
13:22Yeah, yeah.
13:23I don't really want to be sent home for something I do all the time, like doughnuts.
13:26Tell me about your doughnut-making skills.
13:28When I had my bakery, we didn't have a fryer, so we just pot-fried.
13:31What?
13:32And we would pot-fry hundreds.
13:33It was crazy.
13:34So I'm, like, used to this.
13:35Like, once my doughnuts are in, I'll be happy.
13:37You're making me frantic.
13:39It's so much mental gymnastics, and then on top of that, if you don't feel like you have a balance in life.
13:44Let's just get a yoga pose, you and I.
13:46Okay.
13:49Now I'm gonna make my ginger molasses cookies.
13:52I love ginger molasses cookies because they are the right amount of spice, and they are chewy because they have that molasses.
14:01Once that is just mixed, I'll roll them in sugar and get them into the oven.
14:07All right, 90 minutes left.
14:09Chris-mica dessert platters.
14:11Can I use it in a proof box?
14:13Because I know how long my dough will take to proof naturally, and then I'm not worried about completely just forgetting about it in a proof box and over-proofing.
14:21Hello, Ashley.
14:22Hi, Jessie.
14:23Tell me about each of these bad boys.
14:24What are we doing for the cookie?
14:25Yeah, so...
14:26So for the cookie, I'm doing my orange-scented shortbread in a reindeer shape with Christmas lights.
14:32And star anise-flavored icing.
14:34Being Italian, orange and amise are very popular for us, so I'm kind of tying in the family heritage with that.
14:39And then as far as the arugula goes, it's an orange-scented dough with orange jam.
14:44I am doing a cranberry raspberry apple-filled donut with a milk chocolate ganache.
14:51How are you bringing the naughty in these desserts?
14:53For the reindeer cookies, decorate in a reindeer shape with mashed-up Christmas lights and where they look all tangled.
14:59My brothers and I used to unravel all the Christmas lights and play hide-and-seek with the Christmas lights.
15:04And the rule was you had to have the lights on wherever you were hiding.
15:07I had one that had a timer on it, so mine just only was lit up every 30 seconds.
15:12So...
15:13You kind of cheated at the game.
15:14I didn't cheat.
15:15I won fair and square.
15:22That'll be fine.
15:24Get that rise.
15:25At home, I celebrate Christmas, but we also celebrate Eid and a lot of, like, the more Islamic holidays
15:29because my mom comes from the Christian side.
15:31My dad's from the Middle East.
15:33He's the Islamic side.
15:34Jewish holidays are not really in my wheelhouse, but I have a lot of, like, very Jewish friends.
15:39Who's your favorite Jewish one?
15:40Um, I'm not answering that question.
15:42Tariq, how are we doing, man?
15:43How much has this proof helped?
15:45So far, a lot.
15:46This looks pretty good.
15:47Yeah, I love making dough.
15:48I love making bread doughs, yeah.
15:49Do you feel pretty good?
15:50Your dough game pretty strong?
15:51I hope so.
15:52I mean, hopefully today it is, but usually it's good.
15:55Okay, so what are you making?
15:56A blackberry anise sufagnon, a chocolate pistachio rougala,
16:02and a chocolate cherry salted shortbread cookie,
16:05and then put one of my cat's heads in the middle of it.
16:07Is that how you're bringing the naughty to this?
16:09Oh, absolutely.
16:10They're, like, the craziest cats ever.
16:12They're always, like, jumping everywhere, climbing the Christmas trees,
16:15like, getting stuck in stuff.
16:16You're literally a bake away from the semifinal.
16:19Redemption.
16:20Redemption.
16:21That's what you're here for.
16:22On kids baking, I was the runner-up.
16:24Well, it was firm, and then it wasn't firm.
16:28Being only one away from the semifinals, it's so, like, insane.
16:32My nerves are, like, they're not here.
16:34My nerves are, like, here.
16:35All right, dude.
16:36Good luck.
16:38For my rougala, I'm doing very, like, savory dough.
16:41There isn't really any sugar in it.
16:43The main priorities are making sure that you don't overwork it,
16:45and that it ends up having, like, a good flakiness to it.
16:48I've never made this dough before,
16:50so I'm really just kind of going off what feels right,
16:52and I roll it up, egg wash it, sprinkle some demerara sugar,
16:56slice it up, and stick it in the oven.
17:00Having the proof possible business was extremely beneficial.
17:02It cut down on majority of the proof time,
17:04so that gave me enough time to get my cookies done.
17:07It's been a huge help.
17:09Let those guys fry.
17:11Whew.
17:12All right.
17:13Rougala, I feel pretty strongly about.
17:15I worked at a kosher caterer for a very long time,
17:17so my rougala needs to show up and show out.
17:21For the rougala filling, I'm doing an almond-lime frangipan.
17:24I am using almond meal, toasted almonds, almond extract,
17:29cream your sugar and your butter together, roll it out,
17:32cut out little triangles,
17:33and pipe my frangipan into each triangle.
17:36It's a little savory.
17:37Feedback I've gotten probably throughout the entirety of my career
17:40is that my sweets tend to lean a little savory.
17:43I've never had that as a negative.
17:45I'm just hoping that the judges appreciate it for what it is.
17:48Feeling very nervous being one challenge away from the semifinals.
17:51When I first got into the competition, I was like,
17:53as long as I make it past the first episode,
17:55and now I'm like, I need to be in the last one.
17:58All right, one hour left now.
18:00You're doing rougala dough now?
18:02Yes, sir.
18:03Are you using cream cheese?
18:04Yeah.
18:05Is there like a difference between traditional rougala
18:07and then like Americanized?
18:08I see a lot of American recipes don't use like cream cheese in the dough.
18:11They go for like a more like flaky, like croissant, like texture,
18:13like laminated dough, which is not what it is.
18:14But it's not supposed to be like that, right?
18:15That's not what it is, yeah.
18:16It's supposed to be like cakey?
18:17Yes.
18:18Okay.
18:19Nope. Don't want that.
18:20Okay, y'all, I can't stand you mispronouncing these anymore.
18:24We're gonna do a little lesson. Repeat after me.
18:26Rogalach.
18:27You have to make a real nasty throat.
18:29Rogalach.
18:30Get a little in there.
18:31Rogalach.
18:32There's two camps of Rogalach, right?
18:34There's Team Crescent, there's Team Spiral.
18:36I am cheerleader, MVP of Team Crescent.
18:40That's why I see them back home.
18:41So I did not even think about making a spiral.
18:47I am making the filling for my rougala.
18:50It is like a spiced brown sugar with dried cranberries
18:53and raisins and a little bit of candied orange peel.
18:57I have made rougala before.
18:58It's not my favorite thing to make,
19:00but my grandmother used to make it when I was a kid.
19:02She made this apricot spiced rougala that was just so good
19:06and it was nutty and it was sweet and it was refreshing,
19:09but then also spicy like the holidays.
19:12This is a difficult one.
19:13Making three different desserts
19:14and then making all the components,
19:16it's definitely a time crunch.
19:18I am trying to brown butter for my shortbread cookie,
19:25but I have so many things going on.
19:27I got distracted and walked away and I boiled over.
19:29I love orange and clove together.
19:32I think they really play off each other.
19:34All right, brown butter.
19:35We did it.
19:36I wanted to brown the butter just to add to that golden brown deliciousness
19:41that you're looking for in a cookie.
19:43I make dessert platters all the time.
19:45I love a decorative cookie platter,
19:47but I definitely don't do it in the short of time,
19:50nor do I do a Hanukkah spin on it either.
19:52This is definitely my most stressful bake.
19:58Charles, a lot of people on Team Naughty think you are the naughtiest.
20:02I guess I'll take it.
20:04Niko, can I borrow some of that white chocolate?
20:06Absolutely.
20:07And not give it back?
20:08We're dismantling the nice team.
20:11I'm not intimidated by your mustache, Charles.
20:13Oh, yes.
20:15They still like me, so that's a good sign.
20:16Well, yeah, they should like you, especially after last week.
20:19Charles!
20:21You finally broke through.
20:23Congratulations!
20:25You did it.
20:26You got emotional when Nancy tried your dessert that won.
20:28That's really why I do this,
20:30because you get to bring that to people all the time,
20:32in the holidays especially, so.
20:34I like the soft side of Charles.
20:36I'm not that naughty, okay?
20:37All right, brother, good luck.
20:38Thanks, Jesse.
20:40I have not won a challenge so far.
20:43Today needs to be today.
20:45Right now, I'm rolling my Christmas cookies.
20:48I'm cutting like a Christmas ball.
20:53For my donut filling, it's a combination of pistachio and a catafi.
20:57Very, very crispy dough, and they combine together.
21:00I will make my own catafi.
21:02This is my first time I make from scratch.
21:04Let's see how this is gonna be.
21:06This is what I'm talking about.
21:08This needs to be crunchy,
21:10because this is the texture everybody's looking for.
21:13J.C., how's your dough?
21:15It's rising.
21:16Now my dough is proof.
21:18It's time for deep frying.
21:20All right, let's lock. Let's do it.
21:24I'm gonna get my dough rolled, actually.
21:26Are you rolling out your dough in there?
21:27This is my cookie dough.
21:28So Ashley is putting her cookie dough through a sheeter
21:31to roll it out,
21:32so I figure I might as well do the same thing.
21:38Oh, hello.
21:41That was dumb, wasn't it?
21:43The sheeter chopped up and spit out my cookie dough.
21:45The ratio of chocolate and cherry in the dough is high,
21:48so it kind of like broke apart.
21:50Oh, my God.
21:52This is a disaster.
21:57We're just not gonna do that anymore.
21:59I'm just gonna go do it by hand.
22:00I think it's better.
22:02This is just not what needed to happen.
22:06Once my donuts have proof,
22:08I take them to the deep fryer
22:09and I fry them until they're nice and golden brown.
22:12Time is flying.
22:1330 minutes left.
22:15Krismaka dessert platters.
22:18This is too much to leave in.
22:19It's a lot.
22:22Tracy, despite my dough mishaps,
22:24I am frying, which is insane.
22:27All things considered, having messed up a dough,
22:29I'm just happy to be anywhere close to where I am, so.
22:32My donuts are fried.
22:33Gotta make a filling for my donut.
22:35I gotta fill them.
22:36I've gotta ganache them.
22:37If I get through today,
22:39I am a semifinalist in this competition
22:41and that feels unbelievable.
22:44Whoa, girl.
22:46There's a $25,000 prize.
22:49I don't even know what I would do with that.
22:51I think I'll put it towards owning a bed and breakfast.
22:53It would honestly be a dream life for me.
22:59All right.
23:00These cookies are looking good.
23:02Decorating cookies is not my strength,
23:04so I know that a snowman will give me
23:06a little bit of wiggle room
23:08for what I can get away with.
23:09I'm going to mix a lot of really offensive colors together
23:12for the throw up on the front of the stove.
23:16Do they look like they've been throwing up
23:18and drinking on bourbon all day?
23:22My regular are out of the oven, and they look fine.
23:24They're a little rustic,
23:25but I think regular is rustic for the most part.
23:27I'm hoping that the judges will see the vision.
23:30Bourbon for Bourbon Street, why not?
23:32I want to blitz my praline candy
23:36to fold into my pastry cream,
23:38but I look around,
23:39and there are no food processors anywhere.
23:42Everybody was using them.
23:43I grab a blender and hope that that will do.
23:48This overheat, come on, man.
23:50The blender immediately just overheats and kicks off.
23:53Guys, you only got 20 minutes on the clock.
23:55There's very little time left.
23:56It's going to have to work.
23:58Hey, Alex, you going to get those filled?
24:01I'm filling them.
24:03Trying to.
24:08Now I need to work on my pumpkin pie custard filling.
24:12Can I steal some spices off of here?
24:14Steal whatever you need.
24:15Thank you, golly.
24:16I'm thrilled to be on Team Naughty.
24:17I think I've really embraced the naughty in me
24:20since being here.
24:21Hanukkah, oh, Hanukkah, come light the menorah.
24:24Is that a copywritten song?
24:26Can I sing Hanukkah songs?
24:27Which ones do we have the license for?
24:28The more I get to play around,
24:30the more inspiration it gives me.
24:31Being naughty means have fun and be mischievous,
24:33and that's very much me to the core.
24:35Wow, I definitely probably got pumpkin all over my face, huh?
24:37Dreidel, dreidel, dreidel.
24:39I made it and okay, blah, blah.
24:43Just making my cranberry raspberry apple compote for my doughnuts.
24:47Alex, will you taste this?
24:49Yes.
24:50It's for my filling for my doughnut.
24:52We love Alex.
24:53We love the fact that we were able to add her to our team.
24:56With the salt and citrus maybe, just to kind of round it out, but she's delicious.
25:00I know that Team Nice is missing her big, but I think that she was always kind of meant to be on Team Naughty.
25:05There we go.
25:06That's perfect.
25:08This is it.
25:0915 minutes.
25:10Get it done.
25:11I'm frying at my station because I can control the heat with the candy thermometers.
25:18Oh my God, I have no clue if I'm going to get this done on time.
25:22This is a lot.
25:23It's too much.
25:24All right, here goes nothing.
25:30As I'm frying the doughnuts, because they're underproofed, they're taking longer, I'm tossing them around to try to get even coverage of the oil.
25:37They're getting very dark, but I'd rather have a dark doughnut that's cooked than serve raw dough to the judges.
25:43And then I toss them in my spiced sugar.
25:45I just need to get them finished.
25:47Oh my God, gracious.
25:50The cookies, they're nice and golden brown, but I don't think I'm going to be able to make gnome faces on these things.
25:56So I kind of do a Hail Mary and just do just a dip method.
26:00It's kind of killing me inside to have to really scramble.
26:03I just know I need finished product on the platter.
26:07My cookies represent death, and that is the Christmas spirit.
26:10San Carlos.
26:11Yes, sir.
26:12Are you looking across the way?
26:13Have you seen Charles over there?
26:15He is on the struggle bus.
26:17I don't think I've ever seen him like this.
26:18I'm not going to lie.
26:20I like it.
26:21Someone can go home today.
26:23This is a really important challenge.
26:24I'm freaking out right now.
26:26I can't even speak special in English because I don't know how to translate my feelings right now.
26:31You just keep stuffing those beautiful sufganiyots.
26:34Hey, bakers, just one quick question.
26:36Are you stressed so much?
26:39Extremely.
26:40You have no idea.
26:41I need to get these filled, and then I need to, like, get my decorations done.
26:46At this point, I just get it done and get it done.
26:51How we doing, Tarek?
26:52Not great.
26:53Five minutes left, bakers.
26:55I'm so behind.
26:56It's so bad.
26:57My cookie's half-decorated.
26:59One of my cat's head stuck in a wreath on my cookie was clearly not going to work, so I really just need to get something on that plate.
27:07So I opt to just kind of feather my wreath design with two shades of green and put on some, like, Hanukkah-colored sprinkles and just call it a day.
27:15It's better than nothing.
27:18One minute.
27:19Ah!
27:23I think we're all feeling the heat.
27:24I'm starting to freak out.
27:25You okay, JC?
27:28What's the color for the Hanukkah?
27:29Blue and gold.
27:30Okay, thank you.
27:31This is a nightmare.
27:34This lady should have gotten a bigger plate.
27:36These things are massive.
27:40I'm trying to, like, not have a heart attack at the moment.
27:43My donut glaze is not nearly as cooled as I wanted it to be.
27:47I wasn't happy, but I had to just roll with it.
27:50Fifteen seconds.
27:51This is just going to have to do.
27:58It's something.
28:00All right, that's it.
28:04That was crazy.
28:06That was crazy.
28:07All right, bakers.
28:08Eyes up here, please.
28:09I've got an announcement.
28:11This is a big one.
28:12The judges are going to be tasting your desserts blind.
28:14What?
28:15Oh, hell no.
28:16So place your platters on the center table.
28:20Head on over to Jingle Java, and you can all watch together
28:23as the judges taste your work.
28:25This show has so many twists.
28:28I was not expecting that.
28:30Mine's not going to be good.
28:32Guys, two and a half hours to make.
28:34That was insane.
28:35That was crazy.
28:36That was crazy.
28:37Many things.
28:39Judges, you are blind-tasting Krismaka dessert platters.
28:42Look at this.
28:43Each platter has a green or a red marking
28:45to denote which team it's from.
28:47Are the teams watching?
28:48Yes.
28:49Here's the thing.
28:50You're not going to know which baker on that team
28:51these desserts come from.
28:52Of course, you're welcome to guess which baker
28:54made each platter.
28:55I bet I can tell.
28:56Oh.
28:58We've got decorated Christmas cookies.
29:00We've got rugelach and some sufganiyot as well.
29:03Right up my alley.
29:05Honestly, pretty happy about blind judging.
29:07They're just going to go purely on the taste and the look.
29:10Hopefully the flavors carry it because it's not my prettiest stuff.
29:14Let's start with Team Naughty.
29:16Platter number two.
29:17It's a chocolate cherry shortbread cookie.
29:20I'm not super thrilled about a blind taste test.
29:22You don't get to sell your story.
29:24It's unfortunate.
29:25The design here got a little muddled.
29:27I put a lot more time in making it than decorating it,
29:29and decorating is just a hot mess.
29:31I am tasting some pretty chewy cherries.
29:34Mm-hmm.
29:35I would have those on my table.
29:37Your next bite is chocolate pistachio arugula.
29:42I think it's cute.
29:43The layers of the dough in there looks really, really nice.
29:46And I do like the amount of filling they have of the pistachio and chocolate.
29:49Favorite.
29:50Maybe a skosh more sugar.
29:52Skosh isn't bad.
29:53How about a blackberry anise-marscarpone-suf-gagnote?
29:58It's light and it's fluffy, but when you bite into it, all of the filling kind of falls
30:04out because it's so wet at the bottom.
30:07And I don't taste any anise.
30:09Because it's so plain, it's just nice.
30:12Show me the naughty.
30:13Any guesses?
30:14Maybe Tarek?
30:17Damn.
30:19Up next, from Team Nice, this is an orange sugar cookie.
30:23Brilliant.
30:24Red.
30:25And a little blue for Hanukkah.
30:27Nice and flaky.
30:29Crunchy.
30:30All right.
30:31We got a dulce de leche churro arugula.
30:34What?
30:36I'm tasting the dulce de leche, but I think it's way too thick, underbaked.
30:41Up next is a Dubai chocolate pistachio soufignon.
30:47Oh.
30:48I think the doughnut part looks nice and brown and crispy, but the chocolate could have been
30:53a little neater.
30:54I think the pistachio, it's delicious.
30:57The kataifi, the flavor's great.
30:59Does it look like Team Nice?
31:01You know, I'm not saying nice because it's such an array of brown.
31:07All right.
31:08We're back to Team Naughty here.
31:09We got an orange cranberry and white chocolate cookie.
31:13I think maybe this snowman had a little too much to drink last night.
31:18The snowman is barfing.
31:19No.
31:22That was exactly what I was going for.
31:24Come on, Nance.
31:25It's naughty.
31:26Too much bourbon the night before.
31:29Well, it's crunchy.
31:31It's flavorful.
31:32The cookie's very good, but it's naughty.
31:36All right.
31:37Next up, almond and lime rugula.
31:40It doesn't look like rugula.
31:42So let's see.
31:45I'm not tasting anything.
31:46There's no almond.
31:47There's no lime.
31:48There's lime in the dough and in the frangipan, but...
31:51All right.
31:52We're going to move on.
31:53This is a praline and cream.
31:56Looks like something Alex would do.
31:58Uh-oh.
32:00What?
32:02There's no filling.
32:03I mean, it's just nothing.
32:05No.
32:06Are you kidding?
32:07Can't believe I forgot that doughnut.
32:10Well, let's see if I have filling.
32:11I think I do.
32:12I don't know if I like the look of the filling, but it's there.
32:18The flavor does not read praline.
32:20I'm getting broken cream.
32:22A ton of bourbon that really hasn't been cooked out.
32:25Not successful.
32:26Not successful.
32:27Don't feel great that I've gotten the worst review yet.
32:30This is the second offering from Team Nice.
32:33A ginger molasses cookie with maple cream cheese icing.
32:37This is mine, everybody.
32:38Yeah.
32:40Whoa.
32:41It's a snowman.
32:42I think this is adorable.
32:43I hope it tastes good.
32:47I am loving that cream cheese frosting on top.
32:49A little salty, a little sour, and I taste plenty of maple.
32:52This is delicious.
32:54All right, let's talk rugula.
32:56This is a black tea raspberry chocolate and pistachio.
33:01I like the little bit of red.
33:03Crispy.
33:05Flaky.
33:06The pistachio in here, it gives the perfect texture to all that soft chocolate.
33:11All right, whoever made this knows what they're doing.
33:13Never made a rugula in my life.
33:15All right, ready?
33:16Yeah.
33:17Cannoli Crunch Soufgenyot.
33:20Wow.
33:22I'm so worried about the donut, you all.
33:24The fact that you had a snafu and you still managed to get a donut out is crazy.
33:27I survived.
33:28Very Chrismico.
33:29The blue, the gold leaf, the crumbles of pistachio.
33:33Looks really nice.
33:34It's like a canole, but it's Jewish.
33:36You know what I mean?
33:38Canole filling's great.
33:39I like everything on top.
33:41We're good.
33:42I do like the fact that the platter looks holiday-esque.
33:46Definitely see holiday in all three components.
33:50I think this was Chase's platter.
33:52How do you feel?
33:53That wasn't bad at all.
33:54We're back to Team Naughty here.
33:57We've got a pretzel shortbread cookie to start with.
34:00It's a blue snowflake with the Star of David.
34:03So it's very Hanukkah.
34:04Mmm.
34:05Crunchy.
34:06Mmm.
34:07I taste pretzel, and I taste shortbread, and I taste too much frosting.
34:12But I do love the cookie.
34:13Mm-hmm.
34:14Okay, let's move on to this spiced honey walnut rugula.
34:17This looks like old school.
34:18This is like my Uncle Shlomo made this.
34:21Mmm.
34:22Did you see that?
34:23Did you see how flaky that was?
34:24Either the oven was up a little too high, or they left it in the oven a little too long,
34:34but it's charred.
34:35All right, finishing up.
34:36Ready?
34:37Pumpkin pie spiced sufgenyot.
34:40I can tell you what.
34:42This is your textbook donut.
34:45Powdered sugar on top is nice and neat.
34:48I love the piping of the whipped cream with a dollop of that pumpkin spice on top.
34:52Oh, yeah.
34:53Look at that.
34:54Oh, it's so soft.
34:55It's so tender.
34:56Mmm.
34:57Super full.
34:58Lot of filling in there.
35:00But really light and airy and fluffy.
35:03This is beautiful work.
35:06It's so good.
35:07I just want more.
35:08I think it's the best donut on the table.
35:10So good.
35:11It's so good.
35:12How do you smell it?
35:14How do you feel?
35:15Oh, good.
35:16Good.
35:17You should be proud of yourself.
35:18Yeah, I just put a lot of pressure on myself for this one.
35:20You did great, Nico.
35:21You did so good.
35:22I'm proud of you.
35:23I knew my family back home was going to be watching this one in particular, and I just
35:27really wanted it to go well.
35:28I wonder if it's Nico, because his family would have probably made these donuts.
35:34Yeah.
35:35From the naughty team.
35:39Look at this guy.
35:41Star anise orange sugar cookie.
35:44It's a reindeer!
35:45They had a little bit of trouble with the decorating.
35:49Maybe instead of putting the Christmas lights around the reindeer, maybe make a face so we
35:54can really tell that it's a reindeer.
35:55Right.
35:56So you kind of want to jump through the screen and just explain to them where your thought
36:00process was.
36:01Mmm.
36:02Mmm.
36:03Very buttery, but I think the star anise wipes out the orange.
36:08Yeah.
36:09Yeah.
36:10Spiced orange marmalade rougula.
36:13It looks very gooey and buttery.
36:16I like it.
36:17This is really good and really flaky.
36:19All right.
36:20Got a big donut, a big sufgenot staring at you here.
36:22This is apple cran raspberry sufgenot.
36:25It's very wet and very sticky.
36:28I'm not sure what happened here.
36:29It looks like it melted.
36:30It looks more like a mirror glaze than it does an icing for a donut.
36:34It's a little gummy.
36:36There's no place for the filling to go because the donut and the dough is just so dense.
36:42The flavor, it's a little one note.
36:44It looks Naughty, but in a stand-in-the-corner kind of way.
36:49It's pretty sloppy.
36:54It's a poor rendition of Hanukkah.
36:57This one was hard for me.
36:58There's a lot of components, and I just was hoping that the flavor was there.
37:02It's the last one.
37:03All right.
37:04Here's your seventh platter.
37:05It's Team Naughty.
37:06A brown butter orange clove shortbread.
37:09The decorating on top, it's like a murder scene.
37:12I feel like I'm eating evidence.
37:13My favorite date of murder someone is Christmas.
37:16This cookie has the perfect amount of orange and sugar.
37:19I'm a lover of brown butter.
37:20It's really good.
37:22Okay.
37:23Flavor saver.
37:24Fig poppy seed rugula.
37:27Now, this is one of our better rugulas of the day.
37:30The way that it's rolled.
37:32Conceptually, I think this is great, but there's no sugar in here.
37:35It's really salty.
37:37You need some sugar in there to kind of balance that out.
37:40It's like a cheese fondue.
37:42Perfect.
37:44All right.
37:45This is a brandy cherry sufgenyot.
37:47It's a little dark.
37:48Somebody was rushing.
37:49I feel like the dough didn't proof the way that it should have.
37:53Really, really crusty on the outside here.
37:58Great filling.
37:59This dough wasn't allowed to rise.
38:01It's too thick.
38:02No, that's just making sure it wasn't raw in the middle.
38:05Definitely get some of the Christmas with the red and the naughty from, like, a bloody...
38:10Blood splatter.
38:11Yeah.
38:12So, judges, obviously the semifinals are coming up, and one of these bakers is not gonna make
38:17it.
38:18This is the most important bake yet.
38:19One platter is going to save one team from elimination.
38:24And, of course, one baker has to go home.
38:26Do you feel like you've made a decision?
38:28I...
38:29I don't know.
38:30I...
38:32Yeah.
38:33I don't know.
38:35Bakers, your dessert platters were gorgeous, and we gorged on them.
38:39And guess what?
38:40Your treats put Duff in such chrismica spirit that he left early to go to a chrismica party.
38:45More leftovers for us, I guess.
38:46Exactly.
38:47Before we tell you how you did, the judges have to figure out who made what.
38:51They don't know.
38:52Right.
38:53On the nice team, platter number one, that was made by Jean Carlos.
38:55And platter number three, that's your guy Chase over there.
38:58Now, for Team Naughty, platter number two, that was made by Tarek.
39:02Platter number four, that was made by Nico.
39:04Ashley brought you platter number five.
39:06Platter number six, that was Alex's brainchild.
39:09And then platter number seven, that is all Charles is doing.
39:12Honestly, guys, is there anything left of you all?
39:14I know that was a really hard challenge.
39:16It was rough.
39:17Really?
39:18Definitely.
39:19I am shocked that I finished as many components as I did, but the stakes are just getting higher
39:23and higher.
39:24And I refused to go home.
39:26Now that I know who made what, the Naughty team's peak performer was...
39:32Nico.
39:33Good job, Nico.
39:34And the best platter on the nice team came from...
39:38Chase!
39:39But alas, only one of you can claim the win, and that baker is...
39:55Chase.
39:56Well done.
39:57You did it.
39:58I did not see that coming.
40:03I knew Nico would be in the top, but we are safe, and it feels so good.
40:08I have to give you a dip.
40:10So that leaves Team Naughty now up for elimination.
40:15Nico was named the best on the team.
40:19He is safe and in the semifinals.
40:21Joining you is Charles and Tarek.
40:28Of course, that leaves Alex and Ashley.
40:32Please step forward, you two.
40:37Alex, the praline cream in your sufganiyat just didn't work, and it was actually missing
40:42entirely in Nancy's donut.
40:45Ashley, your donut was oily, and the texture was very thick and gummy.
40:50Unfortunately, the baker leaving us today is...
40:59Alex.
41:00Alex, I am so sorry.
41:04Thank you for the opportunity.
41:06This has been the time of my life.
41:09I can't tell you how happy I am to have had this experience.
41:12I think I met some really amazing people.
41:14My strength really shined through when I was working in a team.
41:17I've loved every second, every stressful moment, every high anxiety moment.
41:22Friends for the rest of my life.
41:24I wouldn't trade it for anything.
41:26Thank you, guys.
41:27Bye, Alex.
41:28Thank you, Alex.
41:29Bye, baby.
41:30Love you, Alex.
41:31Love you.
41:32Congrats on making it to the semifinals, you guys.
41:36Next time.
41:37Happy New Year.
41:38We are dissolving teams.
41:39Oh, my God.
41:40We've got three challenges today.
41:41No pressure.
41:42Ruby cake.
41:43And a sassy surprise guest.
41:44Gag.
41:45Oh, my God.
41:46We've got three challenges today.
41:49No pressure.
41:50Ruby cake.
41:51And a sassy surprise guest.
41:54Gag.
Be the first to comment