Guy Fieri Eats at a BOMB Bakery on St. Simons Island | Diners, Drive-Ins and Dives | Food Network

[Music] so I'm here on St Simons Island Georgia I've been here a bunch of times you're talking about a great destination for food cool place to come and vacate with the family but today is not like a normal visit no today is a first you see I'm not a big dessert person so today when I say it's a first I'm going to a place and all they do is make desserts but I hear it's like taking a trip right into Grandma's Kitchen this is dols do cat heads out it is fabulous chocolate donut I love donut a donut shop is not doing it justice Bri is ready this is the heart of St simons's The Hot Spot look at Ryan back there she's what brings it all together and Ryan carrier isn't just baking up her aame she's also channeling a bit of nostalgia this is an homage to my grandmother this reminds me of my grandma's house yeah I'm excited so what are we going to make we're going to make Baba Orum rum syrup going down on the Baba Orum Baba rum is an amazing pastry it really tastes like a island vacation so what are we making first okay so first we're going to start with our bios dough milk yeast eggs wo egg drop sugar vanilla allpurpose flour and salt wa you turned on the Transformer yeah we're going to start adding 2 lbs of butter about every 10 minutes for about an hour and a half once this is done let it rest overnight all right so now we're going to put the dough through the sheeter dropping it by 5 cm each time now we're going to punch our dough we let them rest overnight they'll go to the proofer once they're done in the proofer into the fryer yep and now you bring out the Harry Potter sticks our magic WS flip them several times look at you go and the glaze has to go on when they're hot yes what's in their glaze walk me through it brown and granulated sugar cinnamon stick clove and cardamom two different kinds of rum white rum and an aged rum we let it come up we flame it burn the rum off add our water vanilla bean homemade apricot jam and then strained mhm let them cool then we're going to fill them with a caramelized pineapple jam fresh pineapple sugar lime juice salt now you're going to mate with your hand yep cook this until the sugars start to caramelize blend it you emulsify the butter into it yeah okay exactly we're making our dlsa pastry cream corn starch sugar grind down all of those dry ingredients add our milk yolks vanilla paste set the time for 16 minutes and 30 seconds really 185 once that's done add our bloomed gelatin and our butter got it and then we're going to add a roasted white chocolate it's like a little nutty and caramelly add our mix and stir it to melt the chocolate cool it down fold in whipped cream to make it a diplomat once it's a diplomat mhm we're ready to go yes punch holes in the dough caramelized pineapple jam pipe it right in this is the dulcy pastry cream that's how much goes on there mhm pineapple gam you kill me so you can cut it in half that's not bad you can look at it oh yeah I hope you're having a great time watching me eat a donut it's really good the caramelization of the rum spam the Dulce is great and I love this little caramel sugar chocolate that goes through it but it's the pineapple that kind of ties everything together it gives you a little acidity delicious we have the Baba Orum it was dective can you eat the whole thing not sizewise but sugar wise yeah it's not too sweet the pineapple jam you don't expect with the cream and it's just delicious there's a lot of flavor in it I agree and it doesn't matter if I didn't agree you're too big to say I don't agree you better agree maple bacon have you ever been to a place like this no it's so beautiful and cute and then the food is so delicious it's a social place I come here a lot are you the mayor of this town no not even close not even close more be sticky buns the sticky bun is fantastic like crossing a sticky bun with Grandma's pecon pie can't come down to the South and not have a pecan sticky bun we're going to make our brown sugar caramel corn syrup it brown sugar white sugar a little water let this rest for about 15 minutes turn it on at a low heat add heavy cream hit it with some salt whiskin butter strain it once it's finished caramel's done the same Brio D yep smear the butter on with our hand then we'll add our cinnamon sugar tuck it and roll it well you just love to work hard I do roll it to make sure it's even everywhere cut it down we're going to butter paper this is the caramel that we made yeah at our pecans right where the buns are going to go 2 4 6 so this goes in the proofer about an hour and a half and then it'll bake at what 3:25 for about 25 minutes they got huge they got huge yeah portion them okay whoa there we go you should have thought about putting some caramel on the bottom finish it with some butter this is how my mom would serve it when we were kids the cold butter with the roll mhm the salt on the butter it's kind of like ice cream salty ice cream I am going to be so loaded up on sugar I'm going to push the car down the street here that great pecan sticky bun it's sticky and not too sweet I just really like it keich for Sarah ready from the decor to the food it's just great from start to finish when people come here to be transported to your Grandma's Kitchen they don't have the beginning of the understanding of the depth of the culinary Journey that they're about to take it is amazing and inspiring you're awesome

Channel: Food Network

Views: 66,742

Keywords: food network, food, recipe, how to make, tutorial, directions, recipes, easy recipe, food network recipe, guy fieri, diners drive-ins and dives, DDD, best food, restaurant, diners, dives, drive-ins, fn, dinner, ddd, Diners, Drive, Dives, Guy Fieri, diner, Georgia, St. Simons Island, Where to eat in Georgia, Georgia bakery, donut bakery, best donuts, best donut bakery, doughnuts, where to get donuts in Georgia, bakery, best bakeries, cinnamon rolls, cream puff, Georgia eats, Georgia islands

Id: HwCdnrZdX4Q

Length: 6min 27sec (387 seconds)

Published: Tue May 07 2024