OCTOBER 22, 2023: Donuts!

Date: Sunday, October 22, 2023

Time: 11a - 3p

Cost: $150 per single-entry ticket 

PLEASE READ ALL CLASS POLICIES AT THE BOTTOM OF CLASS DESCRIPTION BEFORE MAKING YOUR PURCHASE.

Come join the mill's resident recipe developer, Pam Thibodeaux, and make donuts with us! During this tour-de-force of donut-making, Pam will teach you two methods for making perfectly airy donuts, utilizing some of the most well-known pastry techniques: pâte à choux and a yeasted tangzhong method. We'll take your kitchen skills from beginner to advanced in no time, and celebrate with classic glazed donuts and old-fashioned French crullers. 

In class, you will work through two recipes from top to bottom. Your glazed donuts will use a yeasted tangzhong method that Pam has perfected with the mill's Big Country flour. You'll learn how tangzhong, or pre-cooking and gelatinizing flour with milk, yields tenderness and softness to the final product. You'll mix, shape, and proof your yeasted dough before Pam walks you through frying temperatures and glazing techniques - these donuts don't last long in the mill's test kitchen, and we suspect you'll enjoy them too.

Your French crullers will use the classic pâte à choux method, which entails briefly cooking your dough during the mixing step. You will build your observation skills with Pam as she shows you the nuances and applications of pâte à choux before to learning how to manipulate this dough into elegant cruller shapes! We will also have some seasonal fillings available for this donut workshop, courtesy of Pam (did someone say apple butter?!?). 

ALL levels are welcome, and we're so excited to see you!

BYOB is fine by us for participants 21+ 🥂

• Have an opportunity to work with our own fresh grains and flours, grown organically and stone-milled onsite!
• Master foundational pastry techniques
• Make, shape, eat and fry your own donuts!
• Tour the mill with our Education Director, Kimberly Krebs
• Purchase BSM products at a special one-time 15% discount