00:04Hey guys, it's Lucy Fink and this is Try Living with Lucy. Today I'm going to try living with
00:09Chef Dominique Ancel from Dominique Ancel Kitchen. Let's go inside and check it out.
00:15Chef Dominique. Hi Lucy, how are you? Good, how are you? Good, good. Welcome to my kitchen. Today,
00:19what are we making? Today we're making a cinnamon spun roll. So here we have our dough, which is
00:24made of brioche dough and we incorporated butter and cinnamon schmear. So what we're
00:30going to do, we're going to cut thin slices of this dough. So it's almost like a very long
00:36thread that we're going to roll and then we're going to place it into our molds. Do you want
00:41to try this? Yeah. So how did the inventor of the cronut come up with this invention? I found
00:47out the best part of the cinnamon roll was actually the centerpiece because it's moist. That's the only
00:52part most people eat. There you go. Good job. I think I might need to taste the dough. Just as
00:59I imagined.
01:00It's like a dream. So while we wait for these to bake, I think we all want to know, is
01:05dessert
01:06your favorite meal of the day? Dessert's always my favorite. It has to be, right? I eat sweets all day
01:11long.
01:11You eat sweets all day. Look what I got. Beautiful. So see after 35 minutes, those are baked. We're going
01:19to
01:19suck them in a special batter and I'm going to put it back in the oven for another like 10
01:24minutes.
01:24What is in the batter? In the batter, there's milk, sugar, eggs, and this is going to allow
01:29everything inside the cinnamon spoon mold to stay super, super moist. And we're going to put this
01:35back in the oven for another 10 to 15 minutes. Beautiful. And you can see like they're super,
01:42super moist and they're really hot. So we can unmold all of them and we're going to go through the
01:48last
01:48step, which is adding the glaze. The glaze. Because the glaze is one of the best part of the cinnamon
01:54spoon rolls. So we're going to pipe the glaze right here. We don't want to put too much of it.
02:00I'm going to hand you the bag and you're going to do this step as well. Oh gosh. Good luck.
02:05It's a lot harder than I thought it would be. Beautiful. All right. The moment you were waiting for.
02:11Now we're going to eat. How many of these do you eat every day? I actually eat like one or
02:15two every day.
02:16Oh. It's so good. You just pull them apart. You start from the side and you gently like pull it.
02:22And it's all one spool. It's one long, very thin thread of dough. Bon appetit. Bon appetit to you too,
02:30chef.
02:35Now I know why he's world famous. I'm just going to park it here today. I'm going to put you
02:44to
02:44wall go. Can I eat while I work? No. No, I almost feel like I need to put on a
02:50fall festive sweater
02:53while I eat this, you know? Do I have one of those? Last bite. It was worth it to wait
02:59till the sweater.
03:00Today, I tried living with Lucy. How was it? It was amazing. Thank you so much for having us, chef.
03:06And I think you all should come into Chef Dominique Ansel's kitchen. You guys should all subscribe to
03:11Refinery29 on YouTube.
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