Doughnuts the Recent Focus of Loyal's Baking and Pastry Arts Class

Tuesday, March 16th, 2021 -- 11:00 AM

Last week was doughnut week in Baking and Pastry Arts at the Loyal School District.

Tuesday the yeast doughs were mixed up and then refrigerated. Early Wednesday morning the dough was placed in the proofing cabinet to speed up the rising process. The dough was punched down and rolled when students arrived in class. Trays were returned to the proofer to again double or triple in size.

They were then fried until golden brown on both sides and allowed to cool slightly before being filled. Or frosted. Or rolled in sugar. Or cinnamon and sugar. And finally eaten.

Feel free to contact us with questions and/or comments.