Home Courses - The School of Artisan Food Breads & Baking Doughnut Workshop

Doughnut Workshop

£125.00

Beginner

Duration:

Half Day (AM)

Timings:

09:00 - 12:30

Course start dates:

Hourly Schedule

Time

09:00
Arrival, registration and refreshments
Tea, coffee and warm pastries from the kitchen.

09:30
Course starts

12:30
Course End

Learn the art of creating irresistible handmade doughnuts on this hands-on workshop with expert baker Kevan Roberts.

Whether you’re taking your first steps into baking or looking to refine your skills, this practical course will guide you through the techniques needed to produce beautifully light doughnuts filled with rich custards and finished with delicious toppings.

Throughout the day, you’ll work with enriched dough, learning how to mix, prove, shape and fry doughnuts to achieve the perfect texture. Alongside this, you’ll create a selection of classic fillings and finishes, giving you the confidence to recreate artisan-style doughnuts at home.

What You’ll Learn

How to mix and develop enriched dough for light, fluffy doughnuts
Understand the proving and fermentation process
Gain confidence in shaping, frying and finishing doughnuts
Master the techniques required to create smooth, flavourful custard fillings
Learn how to balance flavour and texture through fillings and toppings
Develop the skills to recreate artisan doughnuts at home

What You’ll Make

During the course, you’ll create:

Filled Doughnuts

Learn how to produce beautifully light doughnuts with a soft interior and golden finish, ready to be filled and decorated.

Crème Pâtissière

Master this classic pastry cream, learning how to achieve a smooth, rich and perfectly balanced filling.

Caramel Custard

Create a luxurious caramel custard that adds depth of flavour and indulgence to your doughnuts.

Honeycomb Topping

Make crunchy honeycomb to add texture and a striking finishing touch to your bakes.

Who Is This Course For?

This course is ideal for home bakers, sweet baking enthusiasts and anyone looking to expand their repertoire of artisan baking skills. Whether you’re a complete beginner or a more experienced baker, you’ll gain valuable techniques and plenty of inspiration to take away.

Please Note:
Whilst we make every effort to adhere to best practices regarding allergen control and cross-contamination at The School of Artisan Food, we sincerely regret that we are unable to cater for severe food allergies or coeliac disease. This is due to the continuous and varied use of our teaching spaces, common areas and food preparation areas.

If in any doubt, please contact us to discuss your individual circumstances prior to making a booking, as this will then enable us to produce a personalised Risk Assessment based on your own specific circumstances and better judge if we can safely accommodate you on site.

Your Tutors

Tutor

Kevan Roberts

Kevan Roberts

Yorkshire-born Kevan has been working in the bread industry for over thirty years. During the early stages of his career, Kevan spent time working as a baker in France, before moving back to the UK to work at numerous bakeries before co-founding his first bakery in Yorkshire.

His journey led him to work in product development for large supermarkets, and he then went on to successfully establish Chestnut Bakery in the heart of Belgravia. More recently, Kevan has shared his skills, passion, knowledge, and enthusiasm in a number of teaching roles, including teaching practical courses at Bread Ahead Bakery in Borough Market, London before going on to teach as a Bread Science Lecturer at the National Bakery School at London South Bank University.

Kevan is no stranger to sharing his skills with a wider audience, having taken part in podcasts, speaking about real bread with the media, and appearing as a technical advisor on the BBC programme, The Apprentice. In 2020 Kevan had his first book published, ‘Baking Sourdough’ and he is currently working on his second.