The Ultimate Donut Masterclass - Sept 22

What You'll Learn
Dough Fundamentals
Understanding enriched yeast dough
Choosing the right flour and ingredients
Proper mixing and gluten development
Dough temperature and fermentation control
Bulk fermentation and proofing techniques
Shaping and portioning for uniform results

Classic Ring Donuts
Soft and fluffy ring donuts
Professional frying techniques
Oil temperature management
Sugar-coated donuts
Cinnamon sugar donuts

Authentic Italian Bomboloni
Traditional Italian-style filled donuts
Soft, pillowy texture
Proper filling techniques
Professional finishing and presentation

French Beignets
Authentic French-style square beignets
Light and airy interior
Proper frying methods
Classic powdered sugar finish

Fillings Made from Scratch
Vanilla Pastry Cream
Chocolate Pastry Cream
Salted Caramel
Strawberry Filling
Lemon Curd
Bavarian Cream
Ube Cream
Matcha Cream

Premium Glazes Made from Scratch
Classic Vanilla Glaze
Rich Chocolate Glaze
Strawberry Glaze
Matcha Glaze
Coffee Glaze
Salted Caramel Glaze
White Chocolate Glaze
Cookie Crumble & Nut Toppings

Professional Skills
Proper filling and piping techniques
Glazing for a smooth professional finish
Decorating and topping combinations
Product consistency and quality control
Packaging and presentation
Storage and shelf-life management
Costing and pricing for profitable sales
Batch production workflow for cafés and home businesses
Food safety and best practices for fried pastries