If you have ever bitten into a fresh, hot doughnut, you understand why they are among the most delicious pastries available. In this engaging, hands-on private workshop, your group will craft cornmeal cake doughnuts entirely from scratch under the guidance of a professional chef in a live, interactive virtual class environment.
Follow along with the instructor through the entire doughnut-making process, from mixing the dough to cutting and carefully frying your doughnuts to golden perfection. At the end, we will apply glazes and sprinkle sugar coatings, concluding the class with everyone enjoying the delicious homemade confections they created.
Materials Needed to Participate Fully:
- 1 3/4 cups sugar
- 1 1/2 to 2 cups powdered sugar for coating
- 3 cups plus 2 tablespoons all-purpose flour, or gluten-free flour for those with dietary needs
- Baking powder
- Kosher salt
- Vanilla extract
- 1 48-ounce container of canola, vegetable, corn, or safflower oil for frying
- Cinnamon
- Nutmeg, optional for spiced variations
- Cardamom, optional for enhanced flavor
- 7 large eggs
- 3/4 cup sour cream
- 4 ounces unsalted butter
- 3 to 4 tablespoons milk, buttermilk, cranberry juice, lemon juice, or maple syrup for moisture
- Spider strainer for removing doughnuts from oil
- Doughnut cutters of appropriate size
- 3 sheet trays for organization
- Dutch oven or deep-sided pot for safe frying
- Stand mixer with hook and paddle attachments, hand mixer, or wooden spoon for mixing
- Rubber spatula for folding ingredients
- Medium-sized bowls for glaze and doughnut sugar coating
- Frying or candy thermometer for precise oil temperature, optional but recommended
- Sifter for dry ingredients
- Whisk for combining wet ingredients
- Rolling pin for dough shaping
- Ring cutters for precise doughnut shapes
- Plastic wrap for dough resting
- Parchment paper for organization
- Cooling rack or paper towels for draining excess oil
- Piping bag with 1/4 to 3/4 inch star tip, or a ziplock baggie with corner cut off as an alternative
