Learn to make many of America's favorite donuts of all time –from glazed rings, frosted bars, and cake donuts with icing & sprinkles, to old-fashioneds, buttermilk bars, donut holes and apple fritters. Yum!
What You'll Learn
3 types of dough
Learn to make raised (yeasted) donuts, cake donuts (vanilla & chocolate), and old-fashioned buttermilk donuts. As a bonus, you'll also learn how to use your raised donut scraps to make apple fritters!
Donut frying 101
Learn the do's and don'ts of frying donuts at home, what types of oil to use (and not to use), how to set up a proper at-home fry station how to properly cook each style of donut to perfection.
Classic donut finishes
Create countless donut variations with classic finishes like sugar glaze, chocolate icing, maple frosting, and strawberry icing, as well as simple finishes like powdered sugar and cinnamon-sugar.
About Your Teacher
Jacob got his start in the food industry at 16, working in bakeries and delis before attending culinary school at South Puget Sound College. After graduating, Jacob started making artisan breads, pastries, and chocolates at some of the pacific northwest’s best bakeries including Grand Central Bakery and Bakery Nouveau.
Since then, he's had some amazing experiences in the artisan baking world including competing for Team USA in the World Cup of Baking, heading one of the best donut shops in the country – Chicago's Doughnut Vault – and being selected to compete at Bakery Masters, an invitational competition between master bakers from across the world.
Outside of working and competing, Jacob spends his time sharing the knowledge of baking; teaching classes for amateur and professional bakers alike, as well as exhibiting at trade shows.
Class Content
Previews lessons are free to enjoy. All others are available after purchase.
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