Last Friday, I had the great pleasure of taking the Classic American Doughnut Shop/Doughnut Making class at the Pantry at Delancey.
If you live in Seattle, you know what this beautiful place is. . . from their website:
Imagine a new kind of community space. One where activities are centered around how we grow, buy, cook and eat our foods. A place that brings people together at the table, to cook, eat and learn. Founded by BRANDI HENDERSON, OLAIYA LAND and BRANDON PETTIT, The Pantry is a community kitchen offering hands-on COOKING CLASSES, DINNERS AND EVENTS, PRIVATE EVENTS and LOCALLY SOURCED CATERING.
I had to see this place for myself and take a class there. I went with my foodie partner in crime, my friend Jen. The class on was a Friday night, from 6:30-9:30pm, and I foolishly forgot to eat dinner before I went. Thankfully, Brandi (who also taught the class) had some amazing, delicious marinated green olives (leftover from her wedding!) there for us to munch on. Brandi started the class by having us go around the table and say one thing about ourselves and why we were there taking the class. I loved knowing that I was there with fellow doughnut lovers. . one person said she thinks Doughnuts should be a basic food group. Loved that.
The night was so amazing and so much fun. From listening to Brandi talk and demonstrate how to make the dough to helping her mix the glaze! (yea me!) to frying up these bad boys and devouring . . oh yes. DEVOURING 5 different types of doughnuts freshly made. Oh my. I was in heaven and needless to say, I went a little crazy eating them. I think I ate 7 or 8 whole doughnuts that night. I could not help myself. These were seriously amazing and melted in my mouth. You eat the doughnuts as they are finished and on the table. . initially, I (like everyone else) was being polite, just grabbing one doughnut and popping it into my mouth, and then waiting for others to grab some and making sure everyone got one before I went in again for a second. . But by the end of the night, we were all diving in and eating to our heart’s content (or maybe this was just me?) because there were SO MANY doughnuts to go around. And everyone was so HAPPY- hmmm. I wonder why?
Here are all the amazing doughnuts we learned how to make that night:
- Basic Raised Doughnuts or Classic Glazed Doughnuts (Recipe below)
- Boston Cream Doughnuts
- Apple Fritters
- Maple bar doughnuts
- Powdered sugar doughnut holes
Unfortunately, I think I may have nabbed the last Classic American Doughnut Shop class they are scheduled to have for a while. . but check out other classes they will be offering at the Pantry at Delancey! I might have to sign up for How to be a Pie Ninja: Savory Pies. Word.
In the meantime, here’s the Basic Raised Doughnuts with Doughnut Glaze recipe that Brandi has allowed me to share. Email me or leave a comment if you have any questions. . and I hope you enjoy!
Your life is not complete until you have tried one of these.
- BASIC RAISED DOUGHNUTS:
- 1½ teaspoons active dry yeast
- 1 cup whole milk
- 5½ ounces all purpose flour
- 2 tablespoons granulated sugar
- ½ vanilla bean
- 3 egg yolks
- ½ teaspoon kosher salt
- 2 ounces unsalted butter, melted and cooled
- 6½ ounces all-purpose flour
- peanut oil for frying
- DOUGHNUT GLAZE:
- ¼ vanilla bean
- 1 tablespoon granulated sugar
- 1½ cups powdered sugar, sifted
- ⅛ teaspoon kosher salt
- ¼ cup whole milk
- FOR THE DOUGHNUTS:
- Heat the milk to 105 degrees. Stir in the yeast until it is dissolved. Transfer to a bowl and add the 5½ ounces of flour. Stir until it forms a smooth paste. Cover the bowl in plastic and place in a warm spot to rise.
- When the paste has doubled in size (about an hour, depending on the temperature, it will now look more like a sponge), add it to a stand mixer fitted with a paddle attachment. Rub the seeds from the vanilla bean into the sugar and add to the dough with the mixer on low speed. Add the egg yolks and salt and mix until smooth. Add the butter and mix well. Slowly add the rest of the flour. Keep mixing until it just comes together as a dough. It will be wet and sticky but should be able to hold together.
- Brush a large bowl lightly with vegetable oil. Place the dough in the bowl and cover with plastic wrap. Place in a warm spot to rise. Once the dough has doubled in size (about 1-2 hrs), put in the fridge for 15 minutes. This will make it easier to roll out.
- On a well floured surface, gently roll out the dough to about ½" thickness. Use a doughnut cutter to stamp out the doughnut shapes. Place the stamped dough on a floured and parchment lined sheet pan, cover loosely with plastic and allow to rise again in a warm spot. While you are waiting, work on the glaze.
- DOUGHNUT GLAZE:
- Split and scrape the seeds from the vanilla bean and rub into the granulated sugar. Whisk the vanilla sugar with the rest of the ingredients in a small bowl until smooth. If the glaze is lumpy, pour it through a fine mesh strainer.
- Once the doughnuts have almost doubled in size, about 20-30 minutes, begin heating 2 inches of peanut oil in a large pot. When the oil reaches 350 degrees start frying the doughnuts in batches. Fry them until golden brown on each side. The total frying time will be under 2 minutes.
- Allow to drain on a wire rack over a sheet tray. While still warm, drizzle with the glaze.
Here I am mixing the glaze. .
Our glorious doughnuts!!
Fry ’em up!
The Apple Fritters were freaking A.M.A.Z.I.N.G. Amazing. Amazing. So delicious…
Apple Fritters with the Maple glazed doughnuts. Oh my!
My little doughnut assortment. I ate like 3-4 plates like this.
They also sell some amazing stuff at the Pantry at Delancey. I picked up some Maldon salt. I will be using this awesome salt for only special occasions and treats!