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                                               FREE DONUT RECIPE
 
 
Not All Donut Recipes are Created Equal  

 
 
I have personally tested dozens of Internet donut recipes for ingredient consistency and out of curiosity. Friends, not all donut recipes are created equal!

Most Net donut recipes are theory based and untested, producing poor end-products that taste like bread and — without Expert Donut Recipe Training — result in a complete waste of time in the kitchen.

Please take a moment and sign up for my free Expert Donut Recipes as well as donut recipe related articles (listed below.). I believe you will love them. You will receive my favorite donut recipes that are tested, proven and used in my donut shop.

Donut recipes such as my 3 milk buttermilk cake donut recipe, pumpkin cake donut recipe, and an apple cider cake donut recipe that is simply delicious and a great winter treat. In addition to donut recipes, I even share a number of donut formulas with donut calculations and donut business information. After all, I’m an expert donut maker and I'm hopeful that I can instill my passion for donut making upon you in its entirety.

                    Keep reading: Below is your first Expert Donut Recipe and Lesson.

Donut Making: The Lost Art
 
I believe donut making truly is a lost art. With the advent of premixes, poorly trained bakers, aging donut shops, and pre-frozen donuts, I've noticed that traditional, high-quality yeast donuts are just not around anymore. Moreover, those yeast donut recipes that do exist, especially ones found on the Internet, are incomplete and untested recipes that end up with the flavor and consistency of bread.
 

The traditionalist bakers and donut makers of yesteryear (the ones from whom I learned) would not appreciate me giving away trade secrets. That's the way it is with bakers--they made everything from scratch and guarded the recipes well! This is going to make a lot of people reappraise those donut recipes they acquired from the Net. While a recipe can often be an effective introductory tool, some things can only be learned from experience.
 

Here's the first lesson. Would a gourmet chef prepare a chicken soup with no chicken stock? Of course not. So, what's the number one reason most donut shops produce lousy raised donuts? They don't add "stock." And what would stock be for raised donuts? Brew.
 
Brew is heavily yeasted dough that has reached peak fermentation activity and then is refrigerated for 24 hours before baked. Brew dramatically improves flavor for all raised donuts. (Why are they called "raised donuts"? Yeast!) Brew will dramatically improve flavor, reduce preparation times, and consistently lead to quality raised donuts.
 
Generally, I like to put aside about three to five pounds of brew in a plastic bag and refrigerate for about 30 minutes after mixing is complete. The next day, when you're ready to bake, you "activate" your brew. Here's how:

Use a container (a five-gallon bucket works great) and place in it the previous day's brew. You can also place the brew on a rolling table and cover it in plastic wrap. About an hour later, the exposure to room temperature air will have activated the yeast in the dough. Cut the brew into 4-by-4 inch cubes and incorporate into your general donut dough.
 
So there you have it! The next time you make donuts, be creative, be creative, be creative! And always look at the finished product in your case and wonder if you could have done it any better or sweeter. Have fun in the shop, and enjoy listening to your customers. They will always appreciate your hard work by buying your donuts.


 

 

 

 

 

 

 

 

Do You Know?

Donuts are the second most profitable food item in the nation, second only to the potato!

 

The cost to prepare and finish a donut is approximately 12 cents!

 

This is one of those rare businesses with a universal customer base.

 

DVD Listed below are doughnuts demonstrated in the Advanced Doughnut Training Course.

Chocolate/White Yeast Cinnamon Twist

 

Cinnamon Twist Doughnut Cinnamon Twist Doughnuts  

 The Mocha Doughnut

   The Mocha Doughnut

Open-Faced Cherry And Apple Turnover Doughnuts. Also Shown Are Pull-A-Part Mini Turnovers.

  Open-Faced Cherry And Apple Turnover Doughnuts. Also Shown Are Pull-A-Part Mini Turnovers.  

 

Turnover and bear claw donuts

Raspberry Mini-Fill Doughnuts

  Raspberry Mini-Fill Doughnuts

Texas Doughnuts

  Texas Doughnuts

 Xmas Cane Doughnuts

  Xmas canes

Honey Bun Doughnuts

  Honey Bun Doughnuts

 

Rosette Doughnuts

Rosette Doughnuts

Apple Fritters And Mini-Fritter Doughnuts

Apple Fritters And Mini-Fritter Doughnuts

Buttermilk Bar Boughnuts

  buttermilk bar doughnuts

Double Roasted Coconut Doughnuts

  Double Roasted Coconut Doughnuts

 

Roasted CoconutDoughnuts

          Coconut Doughnuts

Old Fashion Doughnuts

 

 

 

 

 

 

 

 

 

 

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DVD Listed below are doughnuts demonstrated in the Advanced Doughnut Training Course.

 

Cinnamon Roll Doughnuts   Cinnamon Roll Doughnuts 

Yeast Glazed Doughnut

  Yeast Glazed Doughnut 

Chocolate Marbled Yeast Doughnut

     Chocolate Marbled Yeast Doughnut

Doughnut Bismarcks 

   Doughnut Bismarcks 

Bear Claw Doughnuts With French Filling 

  Bear Claw Doughnuts With French Filling

Maple And Chocolate Bar Doughnuts

  Maple And Chocolate Bar Doughnuts  

Lemon, Cherry And German Doughnuts

  Lemon, Cherry And German Doughnuts

Double Chocolate Cake Doughnuts 

   Double Chocolate Cake Doughnuts

Blueberry And Crumb Cake Doughnuts 

   Blueberry And Crumb Cake Doughnuts  

Chocolate Cake Doughnuts

   Chocolate Cake Doughnuts

Assorted Buttermilk Cake Donuts

   Assorted Buttermilk Cake Donuts

Sweet Roll Training Included 

  sweet rolls and breakfast croissant

Breakfast Croissant Training Included

Breakfast Croissant Training Included

Pumpkin Yeast Doughnuts

Pumpkin Yeast doughnuts 

French Cruller Doughnut

     French doughnut   

Sweet Roll Training (3 varieties)

  sweet rolls

Breakfast Croissants

Breakfast Croissants