Dozens fried in piping hot oil, a minute on each side,

用滾燙的油炸幾十個，每面一分鐘。

only flipped when golden brown and lightly crisp.

只有在金黃色、微微發脆的時候才會翻動。

Stacked up on a long rod

堆在長杆上

and drenched in a think honey glaze.

並浸泡在想蜂蜜釉中。

Hung up on two metal hooks

掛在兩個金屬鉤子上

to let the excess glaze drip down,

讓多餘的釉料滴落。

so that each doughnut is evenly coated and perfectly sweet.

以便每個甜甜圈都能均勻塗抹，完美甜美。

It's the special way that this simple dough

這就是這個簡單的麵糰的特殊方式。

is fried and glazed that make Peter Pan's Donuts

是油炸和釉面，使小飛俠甜甜圈的。

a legend in Brooklyn and beyond.

布魯克林的傳奇人物

Hours before customers fill the stools

在顧客填滿凳子之前的幾個小時

at the U-shaped countertop,

在U型檯面。

bakers at Peter Pan are busy making doughnuts.

小飛俠的麵包師們正忙著做甜甜圈。

Customer: This is definitely a Greenpoint staple.

顧客。這絕對是綠點的主打產品。

People wait here for 45 minutes,

人們在這裡等了45分鐘。

an hour, just to get a doughnut.

一個小時，只是為了得到一個甜甜圈。

Customer: I got a doughnut!

顧客：我得到了一個甜甜圈！

It's no line! It's no line!

這不是線！這不是線！

Taryn: Bakers come to work at midnight

Taryn：麵包師半夜來上班。

to make dough from scratch.

從頭開始做麵糰。

They start with the shop's popular yeast doughnuts,

他們從店裡受歡迎的酵母甜甜圈開始。

since those take the longest to make.

因為這些需要最長的時間來製作。

Bakers measure out flour and sugar with a scale

麵包師用秤量出麵粉和糖的重量

before dumping each ingredient

傾倒前

into an industrial steel mixer.

成工業鋼製攪拌器。

The mixer blends flour, sugar, milk, butter, and eggs.

攪拌器將麵粉、糖、牛奶、黃油和雞蛋混合。

On a typical day, bakers go through

在通常情況下，麵包師每天都要經歷

about 40 pounds of flour to make 1,000 doughnuts.

大約40磅的麵粉做1000個甜甜圈。

Donna Siafakas: The only machine back there is to mix it,

唐娜-西雅法克斯：後面只有一個機器可以混合。

but everything is done by hand.

但所有的事情都是手工完成的。

You saw it. He was hand cutting every doughnut

你也看到了他親手切開每一個甜甜圈

and hand glazing them, and it makes a difference.

並對其進行手工施釉，就會有不同的效果。

Taryn: Bakers roll the dough about an inch thick.

Taryn：麵包師將麵糰捲起約一英寸厚。

Any thinner, and the doughnuts

再薄點的話，就會變成甜甜圈了

will shrink too much when they fry.

炒的時候會縮水太多。

Then they cut the doughnut into perfect rounds,

然後他們把甜甜圈切成完美的圓形。

some with holes and others without,

有的有孔，有的無孔。

depending on whether the doughnut has a filling.

取決於甜甜圈是否有餡料。

Now the doughnuts head into the proofing cabinet to rise.

現在甜甜圈進了打樣櫃，要升溫了。

Typically yeast doughnuts need about three hours to rise,

一般來說，酵母油條需要三個小時左右的時間來發酵。

which is why bakers start their shift overnight.

這就是為什麼麵包師要通宵上崗的原因。

But the timing can change based on a few factors,

但時間會根據一些因素而改變。

like the weather that day.

像那天的天氣。

In the winter, Peter Pan's Donuts can take

在冬天，小飛俠甜甜圈可以採取

up to 4 1/2 hours to rise,

最多4個半小時的上升時間。

but when it's hot or humid, it's much less than that.

但當天氣炎熱或潮溼時，就會比這少很多。

Donna: Summertime, with the humidity,

唐娜：夏天的時候，溼度大。

I mean, you don't even have to put them in the proof box.

我的意思是，你甚至不用把它們放在證明箱裡。

You know, as you're cutting them

你知道，當你切開他們

and leaving them on the rack, they're proofing.

並把它們放在架子上，它們在打樣。

Taryn: About 35 doughnuts fry until they turn golden brown,

Taryn：大約35個油條炸到變成金黃色。

about a minute on each side.

每側約一分鐘。

Yeast doughnuts head directly to the glazing station,

酵母團直接前往琉璃站。

but cake doughnuts need to cool for a few minutes.

但蛋糕油條需要冷卻幾分鐘。

Otherwise, they'll break apart.

否則，他們會散架的。

Bakers line up 10 doughnuts on a long rod

麵包師在長杆上排好10個油條。

and submerge them into a thick honey glaze.

並將其浸入厚厚的蜂蜜釉中。

They hang the rod on two metal hooks because...

他們把杆子掛在兩個金屬鉤子上，因為... ...

Donna: If you just leave it flat,

唐娜：如果你只是讓它平。

it sort of sits on the top and it's too sweet.

它有點坐在上面，它太甜了。

This way it really runs off the whole doughnut.

這樣一來，它就真的跑掉了整個油條。

Taryn: There's blueberry buttermilk,

有藍莓酪乳。

sourdough, and the shop's best sellers,

酸包，以及店裡的暢銷品。

honey-dipped and red velvet cake flavors.

蜂蜜浸泡和紅絲絨蛋糕口味。

I don't think you can come here

我覺得你不能來這裡

and not get a glazed doughnut.

而沒有得到一個釉面油條。

It's just, like, your classic, go-to doughnut,

這只是，喜歡，你的經典，去甜甜圈。

not too much going on,

沒有太多事情。

simple, airy, but yet filling,

簡單、大氣，但又飽滿。

and glazed, like, just as well as all the others.

和琉璃一樣，和其他所有的人一樣。

That glaze is everything.

釉面就是一切。

That's the best part of this doughnut. To be real.

這是這個甜甜圈最好的部分。要真實。

To be honest. The red velvet's good.

說實話紅絲絨的好。

I love red velvet flavoring.

我喜歡紅絲絨的味道。

But the glaze is, like, such an even coat, and thin.

但是釉面，就像，這樣均勻的塗層，而且很薄。

It looks like they're soaking the glaze onto each doughnut,

看起來他們把釉料浸泡在每個甜甜圈上。

but it's actually just, like, a thin coating

但它實際上只是，像，一個薄薄的塗層，

that dries perfectly on top,

在上面乾得很好。

and it spreads so well throughout.

而且它在整個過程中傳播得很好。

Both the classics and the new varieties

無論是經典還是新品種

have drawn in tourists, celebrity customers,

吸引了遊客、名流顧客。

and movie crews over the last 70 years,

和電影劇組在過去70年裡。

but it's the faithful locals that keep the shop so busy.

但它是忠實的當地人，使商店如此繁忙。

Customer: I've been in the neighborhood for eight years.

顧客。我已經在這附近呆了八年了。

I have breakfast here three times a week at least.

我每週至少在這裡吃三次早餐。

Customer: This doughnut is just so good.

顧客。這個甜甜圈就是這麼好。

It is not just for the police.

這不僅僅是針對警察的。

It's for the mail lady.

這是給郵差的

Taryn: Thank you guys for watching "Legendary Eats."

Taryn：謝謝你們看 "傳奇吃貨"。

We have more great episodes coming,

我們還有更多精彩的劇情即將上演。

so please subscribe,

所以請大家訂閱。

and if there's any places that you would like us to cover,

如果有什麼地方你想讓我們報道，

then let us know.

然後讓我們知道。

That's a wrap.

那是一個包。