Rouxbe Pastry Arts: Doughnuts
14 videos
3 recipes
1,426 students
Lesson Overview
Here’s your chance to explore a portion of Rouxbe’s partner program Bread Baking Arts during the coming days. You will be able to sample an entire Unit entitled “Doughnuts & Beignets,” with video lessons, instructions, recipes, baking activities, and assessments as found in the larger course. After tasting this unit, consider how accomplished you’ll be in the kitchen with advanced tasting from the French Pastry School master bakers.
Lesson Objectives
At the end of this lesson you'll be able to:
- Recognize frying versus baking in doughnut production
- Practice punching doughnuts with cutters
- Practice piping zeppole into hot oil
- Understand the textural differences between old fashioned doughnuts, cake doughnuts, and zeppole
- Recognize what types of oil are ideal for frying
- Practice batch frying and controlling oil temperature fluctuation
- Understand the importance of draining excess oil from fried goods
Lesson Syllabus
- 1. Sample Lesson from Rouxbe Pastry Arts!
- 2. Trial Unit Introduction and Objectives
- 3. Complete a Self-Assessment & Pre-Assessment
- 4. Baking Principles | Doughnuts & Beignets
- 5. Old Fashioned Sour Cream Doughnuts
- 6. Fried Ricotta Zeppole
- 7. Baked Cake Doughnuts
- 8. Activity | Make a Doughnut
- 9. Unit Review & Quiz Preparation
- 10. Unit Assessment
Practice Recipes
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