Handmade Doughnuts

Demonstration & Hands-On, $45  CLICK HERE TO REGISTER

Is there anything more extraordinary than a fresh, warm doughnut, right out of the kettle? In this class you will learn (and taste) the difference between yeast doughnuts and cake doughnuts, along with trying your hand at making pâte à choux from scratch—classic cream-puff dough, light and eggy with a moist interior. Start your weekend off right as we devote an entire workshop to these fun, irresistible treats: filled with sweet goodness, glazed with chocolate, rolled in cinnamon sugar, or sprinkled with powdered sugar. (Each student will take home yeast dough, which can be frozen for future use.) Beginners welcome!

On the Menu: Fresh Brioche Doughnuts Filled with Jam, Custard and/or Fresh Berries; Whole-Wheat Ginger Doughnuts; Mocha-Buttermilk Doughnuts; Pâte à Choux Doughnuts.

Instructor: Lynn Kutner, Culinary Instructor and Author, Bountiful Bread and A Pocketful of Pies (Irena Chalmers Cookbooks)

Saturday, April 20, 2013 - 14:00 to 17:00
Bowery Culinary Center, 2nd floor