11 Day Master Donut Making Training Class

Donut doughs and batters that have been tested and perfected to consistently make superior high
end quality donuts by scratch. We also teach you how-to easily convert the scratch made donut
recipes into donut premixes with ease. The donut training will be based on efficiency in donut
production with attention to consistent high quality end donut and related products, made in
volume.

Day 1 orientation and setup

We start with a short orientation in reference to the line of donuts and related products we will be
implementing followed by setting up the shop for production. We begin by filling all the ingredient
bins and ingredient inclusion containers with attention to proper workflow.
We will calibrate the donut fryer and belshaw donut depositor so that both units work in harmony.
We will calibrate the oven for proper temperature and calibrate the copper kettle burner to achieve
proper burn. Fine tune the kitchen in preparation for the following days training. .

Day 2 and 3.
Glazes & Icings & Drizzles

We start with Ingredient and inclusion explanation and orientation. We begin by making a basic
vanilla donut glaze but this is not a youtube glaze. The glazes and icings have been formulated to
form a shell as to suggest a protective layer to preserve the shelf life of the donut. The shell
resembles much like an acrylic protective clear coating that sets up like nail Polish but is soft and
plyable with a translucent sheen that compliments the overall product . The glazes and icings will
hold up to transport and high heat and high humidity which is ideal for doing it wholesale and or
delivery of donuts to satellite locations.
After we make the initial vanilla glaze we begin making all the other icings and glazes to finish the
end products;

• Vanilla Icing
• Vanilla Glaze
• Chocolate Icing
• Chocolate Glaze
• Maple Icing
• Maple Glaze
• Brown Butter Donut Glaze (For Old Fashion Donuts)
• Blueberry Glaze
• Blueberry Drizzle
• Caramel
• Caramel Glaze
• Caramel Drizzle
• Strawberry Icing
• Pineapple Glaze
• Orange Glaze
• Peanut Butter Drizzle
• Maraschino Drizzle
• Raspberry Drizzle
• Blackberry Drizzle
• Coffee Drizzle
• Specialty Icings/Glazes:
• Bubblegum Flavored Icing (Big League Cake Donut)
• Lime Icing (Sour Patch Cake Donut)
• Mint Icing

Day 4. French “Cruller” Doughnut & Cake Donut Line

Only one in one thousand bakers know how to make French Donuts professionally prepared in the
copper kettle and in volume. You will be one of the bakers who knows how. I will show you how to
convert all donut fillings made with the Copper Kettle into drizzles needed to finish specialty
donuts.

• Master French “Cruller” recipe / with video
• Master cake donut recipe (4 milk vanilla buttermilk cake donut)
• Master blueberry cake donut recipe
• Master red velvet cake donut recipe
• Master lemon cake donut recipe
• Master chocolate cake donut recipe
• Master old fashion plain cake donut recipe
• Master buttermilk bar recipe
  Fanatic donut line utilizing edible round fondant an edible ink to match any donut theme for
  community event, happening or gathering.

Day 5.

Specialty Cake Donut Line & Sweet Rolls & Pershings

We continue our cake donut making journey by preparing the Master vanilla cake donut recipe in
order to make the cookie monster donut, key lime cake doughnut, specialty cake donuts and
others that requires the vanilla cake donut.

• Followed by how to professionally finish the blueberry cake donut.
• Followed by how to professionally finish the red velvet cake donut.
• Followed by how to professionally finish the mocha donut.
  The above is designed to hone your skills making the complete cake donut line.
  We then move forward onto our first yeast related product -Sweet Rolls & Pershings
  Imagine a sweet roll filled with a french filling glaze with our signature caramel glaze.
  We will then prepare pershings with the same sweet dough recipe.

Day 6.

Quick Rise Yeast Bread, Sausage Sandwiches & commercial yeast donut formula

We start day 6 with making a specialty bread that will wrap our breakfast and lunch sandwiches
glazed with my signature rustic crunch glaze that has taken me 11 years to perfect. With this quick
rise bread you can prepare from 10 to 110 depending on overcapacity within an hour. Ideal to
make baguettes and traditional loaves of bread for deli sandwiches and baguettes however is ideal
for wrapping specialty products such as breakfast and lunch sandwiches.

We did set our first (Small) batch yeast donut dough needed to complete the master recipe the
following day. We must make this small batch in order to add brew to a full batch of our
commercial yeast donut recipe. Brew is much like a stock added to a soup that acts as a natural
preservative, adds to the flavor and adds to the peak fermentation activity needed to make
superior yeast doughnuts the following day.

Day 7. Complete Yeast Donut Line Training

60lbs Yeast Donut Dough

Starting with a comprehensive orientation about the ingredients and inclusions used and the
fundamental explanation of yeast donut dough we begin with calculations to determine specific
yeast dough final mix temperature – scaling, mixing, floor time , bench time, loafing making the
donuts, proofing the donuts and finishing the donuts.
You will learn how to make professional ;

• Raised glazed yeast donuts
• Chocolate/white yeast donuts AKA – The marbled
• Bars
• Bismarcks
• Cinnamon rolls
• Cinnamon twists
• Cinnamon bites
• Apple fritters
• Pineapple fritters

Day 8. Complete Yeast Donut Line Training

60lbs Yeast Donut Dough

And so much more…

• Bearclaws (Filled w/French Filling)
• Honey buns (That are not sticky)
• Pull apart apple turnovers (See it to believe it)
• Raised glazed yeast donuts
• Chocolate/white yeast donuts AKA – The marbled
• Bars
• Bismarcks
• Honey buns
• Pull apart apple turnovers
• Cinnamon rolls
• Cinnamon twists
• Cinnamon bites
• Apple fritters
• Pineapple fritters

Day 9. Complete Yeast Donut Line Training

60lbs Yeast Donut Dough

And so much more…

• Ice cream Donut Sandwiches
• Bearclaws (Filled w/French Filling)
• Honey buns (That are not sticky)
• Pull apart apple turnovers (See it to believe it)
• Raised glazed yeast donuts
• Chocolate/white yeast donuts AKA – The marbled
• Bars
• Bismarcks
• Honey buns
• Pull apart apple turnovers
• Cinnamon rolls
• Cinnamon twists
• Cinnamon bites
• Apple fritters
• Pineapple fritters

Day 10. Complete Yeast & Cake & French “Cruller” Donut Line Training

This is where i oversee the trainees to implement the complete yeast, cake and French donut line.
This is needed to ensure the trainees can implement a complete product line.
Day 11. Custom Flour Blending &Recap of Barvarian Creams

I typically like to finish the training with a recap whereby i watch my students prepare the bavarian
cream and lemon curd. Answer any questions and or concerns and provide appropriate training
were needed to ensure a recipe for success.

Custom Flour Blending
In-house custom blended donut premixes. Yes, that is correct! Part of the donut training is
dedicated to custom flour/ingredient/inclusion blending in order to convert our Master Donut
Formulas into in-house custom premixes that will protect your recipes and increase efficiency.
We will be utilizing an auto-sifter to blend the Master Donut Recipes into in-house custom donut
premixes in batches of 50 lbs. prepared once a week.
The only difference between my scratch made donut recipes and the custom blended donut
premixes is – raw egg is incorporated with scratch made donuts and dehydrated egg is used for
the in-house donut premixes. On a side note: finding the perfect ratio was not an easy task to
achieve.

This custom flour/ingredient/inclusion custom blending training will give you the ability to: –

• Blend donut premixes to protect your Master Recipes from employees.
• Create private label premixes for resale.
• Increase donut production.
• Eliminate your reliance on commercialized donut premixes and ingredient representatives.
  This is critical you learn the advanced fundamentals of donut making in order to be independent
  from ingredient companies and sales representatives pushing premixes and premade donut fillings
  into your business.
  By learning to make the Master Donut Line you will always have creative control and be able to
  handle any donut production that may arise.
  You will then have the skillset needed to make any donut or glaze, icings, and fillings imaginable!!!
  After completing the training, you will receive all Master Recipes on excel for:
• Custom Donut Line on Excel
• Master Donut Line Excel
• Master Donut icings, specialty icings, glazes, specialty glazes, fillings, creams, jellies, and toppings
  (Excel)
• Donut making protocol manual based on the master donut line
• Donut shop operational manual
• Onsite DVD donut training video based on our training at your location
• This includes all recipes for from-scratch donuts, icings, specialty icings and glazes, drizzles, and
  toppings.These are my most guarded recipes.
  You will also receive a Donut Making Operational Manual based on the onsite training and the
  Master Donut Line. This step by step Manual will walk you through multitasking yeast, cake, and
  French donuts on a nightly basis.
  The manuals can be used to train employees ensuring a consistent end product and efficient
  operation. No other consultant can offer you Advanced Donut Training, so complete you will have
  the confidence to exponentially expand your business immediately.

Listed below are the master recipes you will receive upon completion of hands-on donut making
training program (Excel)
All the below recipes are needed to make the master donut line (Listed below)

• Master yeast donut recipe
• Master French “Cruller” recipe / with video
• Master cake donut recipe (3 milk vanilla buttermilk cake donut)
• Master blueberry cake donut recipe
• Master red velvet cake donut recipe
• Master lemon cake donut recipe
• Master chocolate cake donut recipe
• Master old fashion plain cake donut recipe
• Master buttermilk bar recipe
• Donut Icings/Glazes and Drizzles
  All the below recipes are made in batches of 50 LBS however provided in Excel format that can be
  scaled to any poundage automatically.
• Vanilla Icing
• Vanilla Glaze
• Chocolate Icing
• Chocolate Glaze
• Maple Icing
• Maple Glaze
• Brown Butter Donut Glaze (For Old Fashion Donuts)
• Blueberry Glaze
• Blueberry Drizzle
• Caramel Drizzle
• Caramel Glaze
• Pumpkin Glaze
• Strawberry Icing
• Strawberry Drizzle
• Pineapple Glaze
• Orange Glaze
• Lemon Glaze
• Lemon Icing
• Cherry Icing
• Peanut Butter Drizzle
• Maraschino Drizzle
• Raspberry Drizzle
• Blackberry Drizzle
• Specialty Icings/Glazes
• Bubblegum Flavored Icing (Big League Cake Donut)
• Lime Icing (Sour Patch Cake Donut)
• Creamed Soda Icing (Cookie Monster Donut)
• Mint Icing
• Cotton Candy
• Brown Butter Glaze (For Old Fashion Donuts)
• Doughnut Fillings/Jellies/Toppings/Creams
• Bavarian Cream Donut Filling
• Banana Bavarian Cream Filling
• Chocolate Bavarian Cream Filling
• Coffee Bavarian Cream Filling
• Strawberry Bavarian Cream Filling
• Pineapple Bavarian Cream Filling
• Custard Cream Filling
• Buttercream Filling
• Buttercream Mocha Filling
• Buttercream Frosting
• Lemon Curd Filling
• Blackberry Jelly Filling
• Raspberry Jelly Cream Filling
• Blueberry Jelly Filling
• Strawberry Pie Filling
• Pineapple Pie Filling
• French Filling (Top Secret)
• Swiss Meringue Topping
• Peanut Butter / Chocolate Double Whipped Filling
• Creamed Cheese Icing Recipe
• Sugar Crystal and Sea Salt Recipe (For the Caramel Glaze Yeast Donuts)

Contact me below to learn more…