What You'll Learn
By the end of the class you will:
- Know the difference between yeasted and cake donuts
- Understand how to properly fry fruit fritters
- Prepare a variety of donut frostings and glazes
About This Class
Did you know that you can create sweet, airy, donuts in your own home kitchen with a few ingredients you probably already have in your pantry? Sure, making a donut run on Sunday morning can be fun, but making donuts from scratch is something else entirely. In this class, you’ll learn the secrets to making donuts at home.
You’ll learn how to make a variety donuts and multiple ways to glaze and flavor them. In addition to the doughs, and perfecting the frying, we’ll cover the preparation of toppings, glazes, and fillings, giving you all the tools you need to develop some signature homemade donuts of your own.
Menu
Maple-Glazed Apple Fritters, Lemon-Ricotta Zeppole, Pumpkin-Spiced Old Fashioned Donuts and Cinnamon-Sugar Churros.
Details
- Wine included
- Light meal served in class
- Work in teams
- Suitable for vegetarians
FAQ
The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
Cancellation Policy
Jessica Sullivan
Jessica Sullivan got her start cooking professionally with Paul Kliste at his Restaurante Fratelli in Portland, Oregon. After relocating to San Francisco in 2004, she worked as executive pastry chef at Nancy Oakes’ Boulevard Restaurant, and later at Prospect. In 2012, she accepted the position of executive pastry chef for Craig Stoll’s Delfina Restaurant Group. Today, she is a full-time Pastry Arts instructor at San Francisco Cooking School and serves on the board of non-profit Sprouts Cooking Club.
Kathleen Hayes
