Holiday Baking Championship - Season 12 Episode 06- Jingle Mingle
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
Category
📺
TVTranscript
00:01And the Naughty team claimed a first of its kind,
00:03massive 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.
00:17Congratulations.
00:18Yes.
00:19The cake itself is a little dry.
00:22Kamri, you're going to be leaving us.
00:24Do great, rock it.
00:30On my new team, which is the Naughty team,
00:32there are five of us left.
00:34The vibe is much different on Team Naughty
00:36than it is on Team Nice.
00:37Oh, there he is.
00:38Oh, there he is.
00:39Going shopping.
00:40What's he going to get, do you think?
00:42They're all wildly talented.
00:44They all have really specific skills that they bring to the table
00:47and things that they absolutely excel in.
00:50But I miss Team Nice very much.
00:52Hi, Jessie.
00:54Welcome back, Team Nice, Team Naughty.
00:56Check it out, I scored big at the gift shop.
00:59And look at this beautiful Christmas ornament I bought.
01:03And look at this giant dreidel I found.
01:07And you know, these gifts got me thinking.
01:10Today, let's go Chrismica.
01:12Chrismica.
01:13Interesting.
01:14Chrismica.
01:15Is that right?
01:16Chrismica?
01:17Chrismica.
01:18What is it called?
01:19Oh, Chrismica.
01:20Chrismica.
01:21Is that right?
01:22Chrismica?
01:23Chrismica.
01:24What is it called?
01:26You know, Chrismica, a combination of Christmas and Hanukkah.
01:31OK.
01:32And since dessert platters are perfect for Christmas or Hanukkah,
01:36you're going to be making Chrismica dessert platters.
01:40Whoa.
01:40OK.
01:41OK.
01:42So fill your platters with three treats.
01:44Your best decorated Christmas cookie.
01:45Yes.
01:46Yes.
01:47Plus rugelah, the Jewish rolled cookies.
01:49Whoa, whoa, OK.
01:51And traditional Hanukkah sufgenyot.
01:54You know, the tasty jelly donuts.
01:56That's cow.
01:56Yes.
01:57Yes, OK.
01:58And you're baking to make it into the semifinals.
02:02I'm super excited that I get to make some traditional Hanukkah
02:04desserts.
02:05At the same time, it puts an immense amount of pressure on me,
02:09because letting down my entire family and my entire religion
02:13and culture, that's the weight I'm putting on my shoulders today.
02:16Make sure that your flavor, your decorating choices reflect your team.
02:20Naughty or nice?
02:22OK.
02:23I'm not great at math, but I'd like to point out, Naughty team,
02:25you have how many bakers right now?
02:27Five.
02:28Nice team, but the best part about this is if you have the best dessert,
02:33then your team wins immunity.
02:35Hey, yo.
02:36Now, team Naughty, because you won the last challenge,
02:39your team gets an advantage.
02:42We have individual proof boxes in the bakery to help you with the rise
02:46on your doughnuts.
02:47OK.
02:48A proofing box is just a kind of temperature-controlled container.
02:51You can add water, and then you can adjust to the temperature
02:54inside more than room temp.
02:56It's a huge advantage.
02:57Yes.
02:58Oh.
02:59Giancarlos, you seem pretty jealous of that.
03:01Yes.
03:02I'm definitely am.
03:03Get inventive, as you take on two very elaborate
03:06and very festive cookies, as well as a yeasted doughnut,
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.
03:24Let's do it.
03:25Let's just go over flavors.
03:27Yeah.
03:28How about you?
03:29I think we have varying flavors, which is awesome.
03:31I'm going to do a ginger molasses cookie.
03:33Ooh.
03:33There 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 Giancarlos.
03:41I do love making doughnuts.
03:43I know my cookie recipe is great.
03:45I love baking for the holidays.
03:46So 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.
03:54Love that.
03:55Everyone 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, and we can knock someone home from Team Naughty.
04:06Exactly.
04:07Let's go.
04:08Let's do it.
04:08One, two, three, Naughty.
04:10Happy Christmachah.
04:11Let's do it.
04:12Vanilla bean paste.
04:13Vanilla bean paste.
04:14Oh, I got it already.
04:15Oh, it's in your basket?
04:16Yeah.
04:16I might steal that from you later.
04:18Okay, so today we are celebrating Christmachah.
04:20It'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 of Christmas,
04:27you mash them together, and you have a good old time.
04:29Nico, how do you pronounce this donut again?
04:31Sufganyot.
04:32Sufganyots.
04:33Sufganyots.
04:34Sufganyots.
04:35Yeah, that was really good.
04:38The traditional Sufganyot, at least in Israel, where I would come from, it's raspberry jelly,
04:44plain and simple.
04:45However, there's lots of other ways you can fill it.
04:47And, you know, we're in 2025, we're not doing things traditionally anymore.
04:50I've spent a few years developing my Sufganyot dough.
04:53I do 100% oil as my fat in here, so it's not brioche-style, there's no butter in the dough.
04:58And 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, this feels like a little extra pressure on me over everyone else today.
05:17Sufganyots, I make a lot of, so if I mess that one up, I'm going to be a little humiliated.
05:22Okay, well, talk me through each of these desserts.
05:24I want to go in a little more salty, savory direction for my Christmas cookie,
05:27so it's going to be a pretzel shortbread, blue snowflakes with Star of David's pipes on them.
05:31I'm doing a raisin, walnut, and cardamom roguelach.
05:34Because I'm going so traditional with the roguelach,
05:36I wanted to kind of bring some more American flavors into it,
05:39so I was going to 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.
05:48Yeah, 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.
05:58Beautiful.
05:59Okay.
05:59Now she's going to go in here,
06:01and then we're going to 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, and it got quite a bit
06:25of 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 going to 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, like he had the worst night
06:42of his life.
06:43I've celebrated Christmas in New Orleans, and it gets just as wild as it does the rest of the year.
06:47Okay, it's not just Mardi Gras.
06:49And then for the sucanot, I'm doing a New Orleans-style praline filling, and then some
06:55more 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
07:04face almond.
07:05I'm not going to do that, but I do want to give a little nod to it.
07:08But these flavors sound absolutely incredible.
07:10Good luck.
07:10Thank you so much.
07:12Today'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 going to kind of be a matter of time management.
07:20So for my orange and cranberry cookie, I start by creaming my butter and my sugar together.
07:26I add my orange zest so that the oil can kind of disperse through the sugar, brighten it up
07:30a little bit, and then dried cranberries.
07:33Once 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
07:42in Boston, there was quite a few times where you could find me face down in a trash can
07:46on the subway.
07:48Five minutes.
07:50Good luck, little guys.
07:54You have the yeast.
07:56I do have yeast.
07:57Grab what you need.
07:58Three desserts is a lot, and I have never made rugula in my life, so I feel terrified.
08:05I'm going to make a ginger molasses cookie with maple cream cheese snowman, and then on
08:09the Hanukkah side, I'm going to make a black tea and raspberry pistachio rugula.
08:14For my souffle gagneau, I am making a cannoli crunch donut.
08:18I'm going to do cannoli cream on the inside, ganache on the top, and then do a cannoli crunch
08:22for texture.
08:23I am excited about it.
08:24I've made a cannoli donut before, and it always hits.
08:27Rugula, I know what it is, but I don't know what it is.
08:31Hey, Alex.
08:32Yeah?
08:33What's the texture of rugula?
08:34She must be kind of, like, flaky.
08:35So, it's really like a pie dough.
08:38I'm going to survive this.
08:39Thanks 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 mine.
08:46Eat it.
08:47I want to 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
08:58the filling.
08:59Two hours left, bakers.
09:01Most 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.
09:11Such a great advantage.
09:13But we don't.
09:15So, I've made thousands of donuts in my life, so I want to use a brioche dough for
09:19my 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
09:31you tender and fluffy dough.
09:33Come on, grip.
09:34This is a lot.
09:35One challenge, three desserts.
09:37Who's going to 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.
09:45On Team Nice, 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.
10:02You know what I mean?
10:03It's too fast.
10:04When 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.
10:22Giancarlos.
10:23There's a lot of desserts going on today, right?
10:25We're putting you to work today in two and a half hours.
10:27For my Christmas cookies, I'm going to make an orange and coffee Christmas ball ornament.
10:33For my donuts, I'm making the trendy Dubai chocolate donut.
10:37We're going to go viral today.
10:39Let's go viral today.
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?
10:51Exactly.
10:52OMG.
10:54And I decided to make this because I have this memory of my mom on the circus making churros for me.
11:01So I used to be a little clown.
11:03I do a lot of jungle.
11:05Jingle?
11:05What's the name?
11:06Juggle.
11:06Juggle.
11:06Juggle.
11:06Juggle.
11:07Oh, guys, Giancarlos is juggling.
11:11That's amazing, JC.
11:12Oh, there you go.
11:13How does he do an handbag?
11:14I still got it.
11:15That was amazing.
11:15You cannot do that.
11:19Soufagnos.
11:20Soufagnos.
11:21Nico's just going to present for all of us so we don't mess it up.
11:24I 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 going to be a bit of a challenge.
11:36Okay.
11:37Let's see how this goes.
11:39So for my soufagnos, I'm making a brandy cherry-filled soufagnos.
11:42I'm doing a fig and poppy seed-filled arugula, and then I'm doing an orange clove sugar cookie.
11:48I think I'm going to 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.
12:16My donut dough.
12:17Really?
12:18Dough is not coming together.
12:20Feels, like, greasy, fatty.
12:22Still, I've been kneading it for ages.
12:25I'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.
12:39Uh...
12:41If you have confidence...
12:44I don't have a ton of confidence in this dough.
12:46I'll do it again.
12:47I'll do it again.
12:51All right.
12:56I just need to restart.
12:58Having 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, I...
13:36Once my doughnuts are in, I'll be happy.
13:38You'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.
13:48One sec.
13:49Now I'm going to 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.
14:08Chris-mica dessert platters.
14:11Do you like this in a proof box?
14:12Because 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, Jesse.
14:23Tell me about each of these bad boys.
14:24What are we doing for the cookie?
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, so.
15:12You kind of cheated at the game.
15:14I didn't cheat.
15:14I won fair and square.
15:22That'll be fine.
15:23Get 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 of my dad 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.
15:42Tark, how are we doing, man?
15:43How much has this proof helped?
15:45So far, a lot.
15:46This looks pretty good.
15:46Yeah, I love making dough.
15:47I love making bread doughs, yeah.
15:49Do you feel pretty good?
15:49Your 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 sufganyot, a chocolate pistachio rougala,
16:01and 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, like, getting stuck in stuff.
16:16You're literally a bake away from the semifinal.
16:19Redemption.
16:20Redemption.
16:20That's what you're here for.
16:21Absolutely.
16:22On Kids Baking, I was the runner-up.
16:24Well, it was firm, and then it wasn't firm.
16:27Being 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 of obstacle business was extremely beneficial.
17:02It cut down on majority of the proof time,
17:05so that gave me enough time to get my cookies done.
17:07It's been a huge help.
17:09Let those guys fry.
17:12All right.
17:13Rougala, I feel pretty strongly about.
17:15I worked at a kosher caterer for a very long time,
17:18so my rougala needs to show up and show out.
17:21For the rougala filling, I'm doing an almond lime frangipan.
17:25I am using almond meal, toasted almonds, almond extract,
17:29cream your sugar and your butter together,
17:32roll it out, cut out little triangles,
17:34and 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.
17:52When I first got into the competition,
17:53I was like, as 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.
18:01You're doing rougala dough now?
18:02Yes, sir.
18:03Are you using cream cheese?
18:03Yeah.
18:04Okay, good.
18:04Is 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,
18:12like texture, like laminated dough,
18:14which is not what it is.
18:14But it's not supposed to be like that, right?
18:15That's not what it is.
18:15Yeah.
18:16It's supposed to be like cakey?
18:16Yes.
18:17Okay.
18:18Oh, nope.
18:19Don't want that.
18:20Okay, y'all.
18:21I can't stand you mispronouncing these anymore.
18:24We're going to do a little lesson.
18:25Repeat after me.
18:27Rogalach.
18:27You have to make a real nasty throw.
18:29Rogalach.
18:30Get a little kh in there.
18:31Rogalach.
18:32There's two camps of Rogalach, right?
18:34There's Team Crescent.
18:35There'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 arugula.
18:50It is like a spiced brown sugar with dried cranberries and raisins
18:54and a little bit of candied orange peel.
18:56I have made arugula 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 arugula 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.
19:21I 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.
19:37I wanted to brown the butter
19:38just 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,
19:49nor 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
20:00think you are the naughtiest.
20:02I guess I'll take it.
20:04Niko, can I borrow some of that white chocolate?
20:06Absolutely.
20:06And not give it back?
20:07We'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,
20:17especially after last week.
20:19Charles!
20:20Oh, you finally broke through.
20:24Congratulations!
20:24You 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,
20:54it's a combination of pistachio and a catafi.
20:57Very, very crispy dough,
20:59and they combine together.
21:00I will make my own catafi.
21:02This is my first time I make from scratch.
21:05Let's see how this is gonna be.
21:07This is what I'm talking about.
21:09This needs to be crunchy,
21:10because this is the texture everybody's looking for.
21:13Jesse, how's your dough?
21:15It's rising.
21:16Now my dough is proof.
21:18It's time for deep frying.
21:23All right, let's lock.
21:24Let's do it.
21:25I'm gonna get my dough rolled, actually.
21:26Are you rolling all your dough in there?
21:27This is my cookie dough.
21:29So Ashley is putting her cookie dough
21:30through a sheeter to 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.
21:51Oh, 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.
22:01I think it's better.
22:02This is just not what needed to happen.
22:04Once my doughnuts have proof, I 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.
22:16Krismaka dessert platters.
22:18This is too much food, and...
22:19It's a lot.
22:20Tracy, 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 doughnuts are fried.
22:33I gotta make a filling for my doughnut.
22:35I gotta fill them.
22:36I've gotta ganache them.
22:36If I get through today,
22:39I am a semi-finalist in this competition,
22:41and that feels unbelievable.
22:44Woo, girl.
22:46There's a $25,000 prize.
22:49I don't even know what I would do with that.
22:50I think I'll put it towards owning a bed and breakfast.
22:53It would honestly be a dream life for me.
22:58All right.
23:00Those cookies are looking good.
23:02Decorating cookies is not my strength,
23:03so 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
23:13for the throw-up on the front of the snowman.
23:18Do they look like they've been throwing up
23:19and drinking on bourbon all day?
23:22My regular are out of the oven, and they look fine.
23:24They're a little rustic,
23:26but I think regular is rustic for the most part.
23:28I'm hoping that the judges will see the vision.
23:31Bourbon 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,
23:40and there are no food processors anywhere.
23:42Everybody was using them.
23:43I grab a blender and hope that that will do.
23:48Just overheat.
23:49Come 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.
23:57It's going to have to work.
23:58Hey, Alex, you're going to get those filled?
24:01I'm filling them.
24:02Trying to.
24:08Now I need to work up 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 to light the menorah.
24:24Is that a copywritten song?
24:25Can 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?
24:38Dreadle, dreidel, dreidel.
24:39I made it out, okay, what, what?
24:43Just making my cranberry raspberry apple compote
24:46for my donuts.
24:48Alex, will you taste this?
24:49Yes.
24:50For my filling for my donut.
24:52We love Alex.
24:53We love the fact that we were able to add her to our team.
24:56The salt and citrus, maybe,
24:58just to kind of round it out, but she's delicious.
25:00I know that Team Nice is missing her big,
25:02but I think that she was always kind of meant
25:04to be on Team Naughty.
25:05There we go.
25:05That's perfect.
25:09This is it.
25:1015 minutes.
25:10Get it done.
25:14I'm frying at my station
25:15because I can control the heat
25:17with the candy thermometer.
25:18Oh, my God, I have no clue
25:21if I'm going to get this done on time.
25:22This is a lot.
25:23It's too much.
25:26All right, here goes nothing.
25:30As I'm frying the donuts,
25:32because they're underproof,
25:33they're taking longer,
25:34I'm tossing them around
25:35to try to get even coverage of the oil.
25:37They're getting very dark,
25:38but I'd rather have a dark donut that's cooked
25:41than 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.
25:49The cookies, they're nice and golden brown,
25:51but I don't think I'm going to be able
25:53to make gnome faces on these things.
25:56So I kind of do a Hail Mary
25:57and just do just a dip method.
25:59It's kind of killing me inside
26:01to have to really scramble.
26:03I just know I need finished product on the platter.
26:06My cookies represent death,
26:08and 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.
26:19I 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
26:28because I don't know how to translate
26:30my 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.
26:39You have no idea.
26:41I need to get these filled,
26:44and then I need to, like,
26:44get my decorations done.
26:46At this point, I just get it done
26:47and get it done.
26:51How we doing, Tarek?
26:52Not great.
26:54Five minutes left, bakers.
26:55I'm so behind.
26:56It's so bad.
26:58My cookie's half-decorated.
27:00One of my cat's head stuck in a wreath
27:02on my cookie was clearly not going to work,
27:04so I really just need to get something on that plate.
27:07So I opt to just kind of feather my wreath design
27:10with two shades of green
27:11and put on some, like, Hanukkah-colored sprinkles
27:14and just call it a day.
27:15It's better than nothing.
27:18One minute.
27:19Ah!
27:22I think we're all feeling the heat.
27:24I'm starting to freak out.
27:25You okay, JC?
27:27What's the color for the Hanukkah?
27:29Blue and gold.
27:30Okay, thank you.
27:31Uh, this is a nightmare.
27:35This lady should have gotten a bigger plate.
27:36These things are massive.
27:40I'm trying to, like,
27:41not have a heart attack at the moment.
27:43My donut glaze is not nearly as cooled
27:45as I wanted it to be.
27:47I wasn't happy, but I had to just roll with it.
27:50Fifteen seconds.
27:55This is gonna have to do.
27:58It's something.
28:00All right, that's it.
28:01That was crazy.
28:06That was crazy.
28:06All right, bakers, eyes up here, please.
28:09I've got an announcement.
28:11This is a big one.
28:12The judges are gonna 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,
28:21and you can all watch together
28:23as the judges taste your work.
28:25This show has so many twists.
28:27I was not expecting that.
28:29Mine's not gonna be good.
28:32Guys, two and a half hours to make.
28:34That was insane.
28:35That was crazy.
28:35That was crazy.
28:36All this.
28:37Many things.
28:38Judges, you are blind-tasting
28:40Chris Mika dessert platters.
28:41Look 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.
28:49You're not gonna know which baker
28:50on that team these desserts come from.
28:52Of course, you're welcome to guess
28:54which baker made each platter.
28:55I bet I can tell.
28:56Oh.
28:58We've got decorated Christmas cookies.
29:00We've got rugelach
29:01and some sufganiyot as well.
29:03Right up my alley.
29:04Honestly, pretty happy about blind judging.
29:07They're just gonna go purely on the taste
29:09and the look.
29:10Hopefully the flavors carry it
29:12because 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
29:29than decorating it
29:29and decorating is just a hot mess.
29:31I am tasting some pretty chewy cherries.
29:35Mm-hmm.
29:35I would have those on my table.
29:39Your next bite is chocolate pistachio arugula.
29:42I think it's cute.
29:43The layers of the dough in there
29:45looks really, really nice
29:46and I do like the amount of filling they have
29:48of the pistachio and chocolate.
29:50Favorite.
29:51Maybe a skosche more sugar.
29:52Skosche isn't bad.
29:53How about a blackberry anise
29:56mascarpone souf guignot?
30:00It's light and it's fluffy
30:01but when you bite into it
30:03all of the filling kind of falls out
30:05because it's so wet at the bottom
30:07and I don't taste any anise.
30:10Because it's so plain, it's just nice.
30:12Show me the naughty.
30:14Any guesses?
30:15Maybe Tarek?
30:17Damn.
30:18Up next from Team Nice.
30:21This is an orange sugar cookie.
30:23Brilliant red and a little blue for Hanukkah.
30:27Nice and flaky, crunchy.
30:30All right, we got a Dulce de Leche churro arugula.
30:34What?
30:36I'm tasting the Dulce de Leche
30:38but I think it's way too thick, underbaked.
30:41Up next is a Dubai chocolate pistachio souf guignot.
30:47Oh.
30:48I think the donut part looks nice and brown and crispy
30:52but the chocolate could have been a 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
31:02because it's such an array of brown.
31:07All right, we're back to Team Naughty here.
31:09We got an orange cranberry
31:11and white chocolate cookie.
31:13I think maybe this snowman
31:15had a little too much to drink last night.
31:18The snowman is barfing.
31:19No.
31:20That was exactly what I was going for.
31:24Come on, Nance, it's naughty.
31:26Too much bourbon the night before.
31:29Well, it's crunchy.
31:31It's flavorful.
31:32The cookie's very good.
31:33But it's naughty.
31:36All right, next up, almond and lime rugula.
31:40It doesn't look like rugula.
31:43So 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
31:49and in the frangipan, but...
31:51All right, we're going to move on.
31:53This is a praline and cream souffle caillette.
31:56Looks like something Alex would do.
31:58Uh-oh.
32:00There's...
32:01What?
32:02There's no filling.
32:03I mean, it's just nothing.
32:05No.
32:06Are you kidding?
32:07I can't believe I forgot that donut.
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,
32:14but 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.
32:29This 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.
32:40It's a snowman.
32:42I think this is adorable.
32:43I hope it tastes good.
32:46I am loving that cream cheese frosting on top.
32:49A little salty, a little sour,
32:51and I taste plenty of maple.
32:52This is delicious.
32:54All right, let's talk rugula.
32:55This 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,
33:07it gives the perfect texture to all that soft chocolate.
33:11All right, whoever made this knows what they're doing.
33:12Never made arugula in my life.
33:15All right, ready?
33:16Yeah.
33:17Cannoli crunch sufgenyot.
33:20Wow.
33:22I'm so worried about the donut, you all.
33:24The fact that you had a snafu
33:25and you still managed to get a donut out is crazy.
33:27I survived.
33:28Very chrismica.
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?
33:37Cannoli filling's great.
33:39I like everything on top.
33:41We're good.
33:41I 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.
33:55We'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.
34:02So it's very Hanukkah.
34:04Mm.
34:05Crunchy.
34:06I taste pretzel, and I taste shortbread, and I taste too much frosting, but I do love
34:13the cookie.
34:13Mm-hmm.
34:14Okay.
34:15Let's move on to this Spiced Honey Walnut Rugula.
34:18This looks like old school.
34:19This is like my Uncle Shlomo made this.
34:21Mm-hmm.
34:25You see how flaky that was?
34:28Either 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.
34:36Finishing up.
34:37Ready?
34:37Pumpkin pie.
34:38Spiced Sufken Yacht.
34:40I can tell you what.
34:42This is your textbook donut.
34:45Powdered sugar on top is nice and neat.
34:47I 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.
34:56Mm.
34:57Super full.
34:59A lot of filling in there, but 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.
35:11It's so good.
35:12It's so good.
35:14How do you feel?
35:15Oh, good.
35:16Good.
35:16You should be proud of yourself.
35:17Yeah, 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.
35:35Yeah.
35:35Yeah.
35:38From the naughty team.
35:40Look at this guy.
35:41Star anise orange sugar cookie.
35:44It's a reindeer.
35:44They 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
35:59process was.
36:00Very buttery, but I think the star anise wipes out the orange.
36:08Yeah.
36:09Yeah.
36:10Spiced orange marmalade rugel.
36:12It looks very gooey and buttery.
36:15I like it.
36:16This is really good and really flaky.
36:18All right.
36:19I've got a big donut, a big sufgenot staring at you here.
36:22This is apple crayon 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.
36:43It looks naughty, but in a stand in the corner kind of way.
36:47It's pretty sloppy.
36:53It's a poor rendition of Hanukkah.
36:56This 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.
37:03Here's your seventh platter.
37:05It's Team Naughty, a 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.
37:15This cookie has a perfect amount of orange and sugar.
37:19I'm a lover of brown butter.
37:20It's really good.
37:22Okay.
37:23Flavor savor.
37:25Fig 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.
37:36It'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.
37:43All right, this 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.
37:54Really, really crusty on the outside here.
37:58Great filling.
37:58This 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.
38:06Definitely get some of the Christmas with the red and the naughty from, like, a bloody...
38:09Blood splatter.
38:10Yeah.
38:11The judges, obviously, the semifinals are coming up, and one of these bakers is not going to make it.
38:17This is the most important bake yet.
38:18One 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...
38:28I don't know.
38:32Yeah, I 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, on the nice team, platter number one, that was made by Giancarlos.
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.
39:05Ashley brought you platter number five.
39:07Platter 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.
39:16Really?
39:17Definitely.
39:18I am shocked that I finished as many components as I did, but the stakes are just getting higher
39:23and higher, and I refuse to go home.
39:26Now that I know who made what, the Naughty team's peak performer was...
39:36Nico.
39:36Good job, Nico.
39:38And the best platter on the nice team came from...
39:41...Chase!
39:46But alas, only one of you can claim the win, and that baker is...
39:55...Chase.
39:57Well done.
39:59You did it.
40:01I 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 this.
40:11No, that leaves Team Naughty now up for elimination.
40:17Nico was named the best on the team.
40:19He is safe and in the semifinals.
40:22Joining you is Charles...
40:24...and...
40:25...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 entirely in Nancy's donut.
40:45Ashley, your donut was oily, and the texture was very thick and gummy.
40:49Unfortunately, the baker leaving us today is...
40:51Alex.
40:52Alex, I am so sorry.
41:04Thank you for the opportunity.
41:06This has been the time of my life.
41:08I can't tell you how happy I am to have had this experience.
41:11I 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, friends for the rest of my life.
41:24I wouldn't trade it for anything.
41:25Thank you, guys.
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.
41:37Whoo!
41:40Next time...
41:41Happy New Year!
41:42...we are dissolving teams.
41:44Oh!
41:45Oh, my God!
41:46We've got three challenges today.
41:49No pressure.
41:50Groovy cake!
41:52And a sassy surprise guest.
41:54Gag.
Be the first to comment