Donuts & Fritters with Nicole Plue & David Groff
June 20 @ 10:00 am - 2:00 pm
The iconic fried leavened rings of dough we know as doughnuts has modern roots as early as 1485, with worldwide variations of the fascination dating much earlier. In this 4 hour bootcamp style course, participants will work in groups to prep, cut, shape, fry and decorate the perfect batches of delicious doughnuts.
In this class, students:
- Learn about the many varieties of fried dough concoctions that fall into the doughnut category, including:
- Raised: ring vs bar vs fritter; how to tell if dough has risen enough
- Non-raised doughnuts
- Frying techniques & tips & equipment
- In teams of 3-4, make 1 raised doughnut (ring, bar, or fritter), 1 cake doughnut (chocolate or pumpkin), and 1 “quick” doughnut (zeppole or churro); they’ll then fry and decorate their doughnuts as a class
A coffee station will be available, and lunch will be served midway through class. Students will leave with a couple dozen doughnuts.
At this time masks and proof of vaccination are NOT required for this class. Masks may be work by students who wish to use them.
All course attendees and guests of the Artisan Baking Center and Keith Giusto Bakery Supply are subject to the current COVID-19 Health Orders and Guidance as set forth by the County of Sonoma in regards to face covering requirements or proof of vaccination. If there are any changes in this requirement you will be notified immediately.
Please stay home if you’re experiencing any COVID-19 symptoms. Email us at [email protected] if this occurs.
For Californians you can get your digital COVID-19 Vaccine Record here.
A recipient of the James Beard Award for Outstanding Pastry Chef, Nicole Plue has worked extensively in restaurants in both the Bay Area and New York City. For over eight years, she has been teaching aspiring pastry chefs and avid bakers, including sold-out Kouign Amann courses at the Artisan Baking Center.
After graduating from both the California Culinary Academy and Tante Marie’s Cooking School, David Groff cooked at Zuni Cafe, and Gioia in San Francisco. He developed meal plans as a personal chef, volunteered with the Bay Area’s largest fish supplier, and was the head of instruction for recreational classes at San Francisco Cooking School for seven years.
Categories: Baking Class, Beginner, No Experience Necessary