Artisan Donuts with Rachel Wyman
January 31, 2027 @ 9:00 am - 3:00 pm
Doughnuts, is there anything they can’t do?
In this class, you’ll explore the world of doughnuts, working with a rich, buttery brioche dough, a plant-based sourdough, hand-cut cake doughnuts, and pipeable pâte à choux for crullers and churros. Learn to shape, fry, fill, and glaze your way through a serious spread, including the not-so-secret recipe behind Rachel’s $10,000 prize-winning tres leches doughnut.
You will learn:
- Dough Handling – Fermentation doesn’t have to run your weekend. You’ll learn how to work the dough around your schedule, so fresh doughnuts at home are realistic.
- Frying – Oil temperature, timing, and knowing when your dough is actually ready. Master the difference between a fluffy, golden ring and a greasy disappointment.
- Fillings & Glazes – Built around seasonal fruit from local farms, notable chocolates, and flavor combinations.
- Bonus Round – Doughnut dough scraps become morning buns and breakfast pizzas. Nothing wasted!
Some of the donuts you will explore (exact menu subject to change):
- Vanilla Bean Glazed
- Tres Leches
- Lemon Meringue
- Hot Chocolate
- Boston Cream
- Crème Brulée
- Honey Glazed Cruller
- Churros
- Pistachio
- Buttermilk Cake
- Double Chocolate Cake
- Honey Buns
You’ll leave with more than you can probably eat, which means your neighbors are in for a treat!
Meals: A light breakfast and working lunch will be provided.
Instructor Bio
Rachel Wyman is an assistant professor in baking and pastry arts at The Culinary Institute of America (CIA) in Hyde Park, NY. She is an award-winning lifelong baker who learned to write her name in buttercream with a pastry bag before she could hold a pencil. She started her career at Bread Alone while a student at the CIA.. After graduating, she managed night production at Amy’s Bread in New York City. After moving to Montclair, NJ, with her family, she opened the Montclair Bread Company in 2012. On a whim, she and her staff began frying up doughnuts one morning, and soon Montclair Bread Co. became known as a bread bakery with a doughnut addiction. It was named Best Boutique Bakery for Best of Essex, 2016–2018. In 2021, she published Will Run for Doughnuts: The Montclair Bread Company Cookbook. Among her many accolades, Bake magazine named her one of the Top 25 Most Influential Bakers in the U.S. in 2015, and she was a finalist on Team USA at the Coupe du Monde de la Boulangerie in 2014. Rachel was featured on the Food Network’s Donut Showdown in 2014, where her tres leches doughnut took home the top prize. She holds an MBA from the University of Phoenix, a bachelor’s degree from the University of Florida, and an associate degree in occupational studies from the CIA. Rachel is currently pursuing a doctoral degree in business administration from Johnson & Wales University.
Categories: Baking Class, Beginner, Intermediate, No Experience Necessary
