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 current cooking classes is 2 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.
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
