Simple to Sensational Doughnuts
Jenny McCoy
Class Preview
- In-depth Instruction; over 108 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Introduction & Apple Fritters
15:23
Meet your instructor, professional baker and pastry chef Jenny McCoy, then dive right into making a deep-fried favorite, apple fritters. Jenny shows how to mix the fritter batter and discusses options for a variety of fruit fillings, then cooks the fritters in a tabletop fryer. Don't have a fryer? Jenny will explain in the next lesson how to make fritters or doughnuts on the stovetop. You'll also learn how to tell when the fritters are cooked through and ready to enjoy!
Cake Doughnuts
23:06
Mix up your dough for cake doughnuts using Jenny's tips, then roll out your dough and cut it into classic doughnut shapes. Jenny discusses the gear you'll need to fry doughnuts safely on your stovetop and shows how to spot the qualities of a perfect doughnut.
Classic Yeast Doughnuts
13:54
For a truly decadent doughnut, try Jenny's recipe for a buttery, yeasted version that will rise to the occasion. Jenny shares her techniques for mixing, proofing and rolling out the dough, and demonstrates how to fry your doughnuts to perfection.
Doughnut Fillings
22:45
Add another flavor dimension to your doughnuts with a variety of fillings. Make a summery strawberry jam, a delectable vanilla bean custard, a bright and smooth lemon curd or silky sweet mascarpone filling. Jenny will show you how!
Glazes
11:57
It's easy to dress up your doughnuts with a shiny, sweet glaze. Jenny shows how to whip up delicious vanilla bean, chocolate and raspberry glazes.
Baked Doughnuts
9:04
For a healthier alternative to the deep-fried doughnut, consider a baked version. Learn how to make the dough and how to fill your doughnut pan with a spoon or pastry bag. When your doughnuts have baked to golden hue, Jenny shows you the best way to remove them from the pan to cool.
Glazing & Decorating
11:51
Now comes the really fun part of doughnut making: filling and decorating. See how to load a tipped pastry bag and use it to pipe just the right amount of filling into your doughnuts. If you prefer sugared or glazed doughnuts, learn how to dust, drizzle or dip your creations and top them further with crushed nuts, sprinkles and even bacon! Your delicious doughnuts are now ready to make their debut!
Description
Join renowned pastry chef Jenny McCoy as she shares the secrets behind making a variety of bakery-style doughnuts at home! Expertly mix dough for fritters and classic cake and yeasted doughnuts. Then, learn how to roll out and shape your dough for melt-in-your-mouth long Johns, doughnut holes, Bismarcks, and beyond. Jenny will show you how to use a heavy pot you already have in your kitchen to fry your doughnuts. Plus, get tips on using the right oil, and how to build and maintain the right temperature to achieve browned but tender doughnut perfection. You’ll also find out how to expertly fill your doughnuts with tempting vanilla bean custard, mascarpone, and more. Finally, dip, dunk, and decorate your pastries with homemade vanilla glaze, flavored sugars, toasted coconut, and even bacon – just try not to dig right in!
Jenny McCoy
Jenny McCoy is a pastry chef with more than 10 years' experience working in some of America's finest kitchens. She uses classic techniques to create inventive desserts, many of which are featured in her book, "Desserts for Every Season." Jenny's philosophy on baking is simple: By combining the best ingredients available and a personal creative touch, anyone can make refined recipes and original pastries with ease. A truly approachable expert, Jenny offers detailed lessons that are both inviting and inspiring.
Bonus materials available after purchase