Delicious Chocolate & Cinnamon Doughnuts | Marceau Dauboin | Skillshare

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Delicious Chocolate & Cinnamon Doughnuts

teacher avatar Marceau Dauboin, Artisan Baker/Owner at The Yeastie Bois

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

8 Lessons (12m)
    • 1. Welcome!

      1:34
    • 2. Doughnut Recipe Introduction

      1:28
    • 3. Doughnut Dough Mix

      1:14
    • 4. Stretch & Folds

      1:35
    • 5. Dough Preparation

      1:52
    • 6. Fry Your Doughnuts

      1:49
    • 7. Chocolate & Cinnamon Toppings

      1:37
    • 8. Artisan Doughnut Conclusion

      1:10
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About This Class

Have you ever wanted to learn how to bake your own Doughnuts from home? Then this is the ideal Class for you!

These lessons are designed to be as informative yet easy to digest as possible no matter your skill level. That is why this recipe can be completed with either Traditional Rising Agents or your very own Sourdough Starter which adds a delicious flavour to all of your Doughnuts.

Included in this class is also a free PDF guide containing all recipe Ingredients & Instructions for quick and easy reference.

All baking temperatures & measurements are also provided in both Metric & Imperial units for complete ease of use. Simply put, there is no better way to begin baking your very own Doughnuts for you to enjoy with all of your friends and family!

Meet Your Teacher

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Marceau Dauboin

Artisan Baker/Owner at The Yeastie Bois

Teacher

Hi there, I'm Marceau! I am a half French, half South African 20 year old based in Cape Town, South Africa. I have been baking as a hobby from my teens up until 2019 when I opened my own Artisan Home Bakery called The Yeastie Bois.

Since then I have written 3 Cookbooks and have published many classes on how to bake some of my favourite Breads, Pastries & Desserts!

Doing this has allowed me to share my love of baking on a level that I could never have imagined possible and I am so incredibly humbled & thankful for that.

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Transcripts

1. Welcome!: Welcome to this artisan pastry class on how to make your very own delicious donuts. My name is Muslim and Iran the artisan home bakery, the ISTE boys in Cape Town, South Africa. Now this class, I will be sharing with you how you can make this classic recipe from the comfort of your own home. We will be going through step-by-step with concise yet detailed lessons which will make your baking experienced incredibly rewarding. Donuts are one of the world's most famous deserts. And for very good reason, what if I told you we can make them even better? In this class, you'll have the choice of using traditional rising agents such as baking powder. Or if you'd like to take your donuts to the next level, you can use your very own sourdough starter, which will help develop an incredibly delicious flavor in your dough. If you do not have a starter, we want to try it out. Then do take a look at my dedicated sourdough starter class, which you can find on my teacher profile or through the search above. With that said, this class is the third of a six part series designed to help anyone from complete beginners and even experienced home cooks take their first steps in the wonderful world of baking pastries and desserts. With that in mind, do be sure to click on the Follow button above to not miss out on any upcoming recipes, such as these handmade through waffles and these delicious Lee glazed cinnamon rolls. But with that out of the way, let's jump straight into the following lesson where we shall begin making our donuts. 2. Doughnut Recipe Introduction: Welcome to the introductory lesson on making delicious artisan donuts. For this recipe, We are going to be making six medium donuts. So you will need 300 grams of KCl wheat flour, 60 grams of unsalted butter, 50 grams of water, 50 grams of sugar, two eggs, and five grams of salt. For your rising agent, I'd highly recommend preparing 100 grams on 100% hydration sourdough starter The night before using 30 grams or matures daughter, as well as 50 grams of KCl wheat flour and 50 grams of water. Alternatively, you may use eight grams of baking powder if you do not wish to use a starter. We are also going to be making two different types of toppings for donuts, for cinnamon sugar, you will need 75 grams of Greenland sugar with three grams of sediment. Then for chocolate glaze, you will need 25 grams of cocoa powder, 35 grams of water, and a 150 grams of Greenland sugar. You can use icing sugar if you wish to instead, but it is not required. Finally, we will be frying are donuts, so you will need approximately 600 grams on vegetable oil, but this may depend on the size of your frying part. With this said, these artisan donuts are slightly more complicated than the previous recipes, but the final result is very much worth the effort I am showing you cannot wait to taste your very own homemade donuts. Social. See you in the following lesson. 3. Doughnut Dough Mix: Let's begin as usual by placing a bowl and you'll scale. And then at 300 grams of KCl wheat flour, as well as 50 grams of water. You may now also add two large eggs, making sure that no pieces of the shell fall into your mixture. We are now going to prepare our melted butter. So place a small bowl in your scale and take out your Better Block. Measure out 60 grams of unsalted butter, and then place that in your microwave to soften up for 20 to 30 seconds. You're more than welcome to melt this butter over your stove top, but make sure your button does not burn off. What may separate, which you do not want to happen when that is done at your melted butter to a bowl. And then pour in 50 grams of crenulated sugar, as well as five grams of salt. Now for your final ingredient, mix in 100 grams of your sourdough starter, if you prepared any the night before. If you'd rather use a more traditional rising agent, however, simply add eight grams of baking powder. Mix all those ingredients by hand until they are fully incorporated. And then cover your bowl with a damp cloth to let it rest for 15 minutes. 4. Stretch & Folds: Once the initial don't mix has been completed, we are now going to kick-start the gluten development process in our donuts, which will give them a nice and firm consistency. To accomplish this, we are going to be performing three sets of stretching folds. So take out your bowl and remove the cloth to grab one of the sides of your dough to stretch it up as high as possible without tearing before folding it back down over itself. From their Repeat this technique all around your dough up to three full rotations or until it begins to lift from your bowl when stretched. Do make sure however, that you do not tear the dough. We may separate the developed gluten, which you do not want to occur. Once that is done, Covey a ball with a damp cloth and now Luchador restful 15 minutes. Once those 15 minutes over, Repeat the stretch and full process for a second time. And when that is done, begin shaping a dough into a bool using your palms to pull it sides beneath itself. Now that you have lovely bool, let's addressed once again in your bowl with a damp cloth for 15 minutes. When that is done, you may now perform the third and final set of stretch and folds for your donuts, which will complete the gluten development. When you enjoy it begins to lift out of your bowl, shape it again into a type bool using your palms and then let arrest at room temperature to prove for three hours, if you used a sourdough starter, if you're instead made use of baking powder, you should skip the three-hour proof and go straight into the following lesson as your dough will rise much faster. 5. Dough Preparation: Now that you have completed your stretch and folds and your dough has proved if needed, you are going to be preparing the shape of your donuts. So let's begin by taking the dough out of its bowl and dropping it on your work surface. From there, take out a bench scraper or a spatula to begin cutting the dough into six equal pieces. Make sure they are even in weight. And when that is done, taken individual piece and begin stretching, then folding all of its sides back over itself. Once you've gone all around, the dough, begins shaping it into a small bool using the same technique as before, pulling its sides beneath itself, using your poems. When that is done, you should have a perfectly round bool. From there. Repeat the same process with all remaining pieces. To create the hole in the middle of your doughnut, begin by using your index finger to pierce through the center of the dough. Then using your other index finger, join it on the other side and begin running it to create a larger whole. Again. When that is done, repeat this with all of the remaining dough balls. At this point, you may begin the next lesson on frying or donuts. If you use baking powder as you're rising agent, but if you instead made use of a sourdough starter, I would highly recommend you let your donuts rest overnight in the fridge. If you choose to do so, then take out a large baking tray and generously flowered surface so that your doughnuts do not stick to it. Evenly placed them on your tray and make sure you have sufficient space between them so that they do not glued together overnight. If the holes have shrunk while moving or donuts, quickly rotate the door around your fingers to bring them back to size. And then cover your tray with plastic wrap before placing it in the fridge overnight or for a maximum of 21 hours. 6. Fry Your Doughnuts: Once you have shaped or donuts or have let them rest in the fridge overnight, you may take them out and then prepare sufficiently large pot in which the fry them, placed that on your stove and then prepare a metal rack over a cloth to use for cooling your fried donuts. From there at approximately 600 grams or vegetable oil to your part. That amount may be a lot higher or lower depending on the size of your pot. Essentially want the oil to reach just above the halfway mark. When frying your doughnuts, you want the oil to be at a 190 degrees Celsius or 374 degrees Fahrenheit. So I would recommend you have a high temperature thermometer available to use. So once the oil has come to temperature and low to medium heat, made use of a slotted spoon or metal spatula to very carefully lift and place your donut into the part. Please be extremely careful at this point when working with oil at this temperature, as it can be very painful, should have come in contact with your skin. Let that fly on one side for 1.5 minutes or until it appears that golden brown. Before flipping it over, letting it fly for an additional minute and a half. If you do not have a thermometer available to you, I would advise starting on a lower heat and flipping or donuts every 30 seconds until it reaches that beautiful golden brown color. Our only recommenders if you feel comfortable working with hot oil, however, otherwise, if you are not sure of yourself, it would be best to purchase a thermometer. When you have finished frying a donut, carefully lifted out of the pot using your preferred tool and let it cool off on the metal rack that you set up earlier. When you have finished frying all of your donuts, let them drop out on your rack while you prepare their toppings. In the following lesson. 7. Chocolate & Cinnamon Toppings: For these donuts, we are going to be preparing to delicious toppings, chocolate glaze, As well as cinnamon sugar. For the latter, it is extremely simple. You're going to need to take out a small ball and place that on your scale, 0 that out, and then add 75 grams of crenulated sugar. When that is done, you may take out your cinnamon and carefully three grams to your mixture. You're welcome to add a bit more if you prefer a strongest cinnamon flavor. But I will not go over three or four additional grams as it can become overwhelming and very quickly, evenly stir those two ingredients together. And now you have cinnamon sugar. It really is as simple as that. Now if we want chocolate clase, take out a larger bowl and 0 that out. On your scale, you are more than welcome to use either granulate or icing sugar, with the difference being how refined it is. I've found that both work very well for these donuts, but it is up to you which to use. Simply add a 150 grams of your sugar of choice to your bowl, and then take out your cocoa powder to evenly mixed 25 grams of it in. Finally, to complete your chartered glaze, 25 grams of water if you used icing sugar, or 35 grams if you use regular granulate sugar as the thicker grains need slightly more water to fully dissolve. Now that all of your ingredients are added, usual spoon to begin mixing all of it together until they are fully incorporated into a delicious glaze, which we shall be applying in the following lesson. 8. Artisan Doughnut Conclusion: None that your donuts have cooled off and finished dripping, you may bring a rack over and would you look at how beautiful they are? I cannot wait to try them out, so let's quickly finish them off by adding our toppings. So for your cinnamon sugar, take one of your donuts and push them into your bowl, making sure that they are completely covered. You also more than welcome to sprinkle some on top if you're willing to clean up off the woods. Finally, for your glaze, take another one of your donuts and dunk them into your chocolate, making sure to evenly covered the upper half of your doughnut in a delicious coaching. In comparison to the previous Apple Todd recipe, these donuts are very much high in sugar, but it does mean that can be an incredible desert reserve for special occasions. They are a little messy when that is honestly the joy of it. It is decadent in the purest form, and it's simply brings me back to being a child again. I hope these but as large of a smile on your face as they did for me. And with that said, I look forward to seeing you in the following recipe for one of the most delicious Dutch inventions. This through buffalo.