with Bread Ahead’s co-founder Matt Jones
- What’s the key to making the best doughnut dough?
The two key elements to making the best doughnut dough are long fermentation and overnight proving.
- Is it possible to do it at home…?
Absolutely. The results can be almost as good as the doughnuts we sell in the bakery. But it’s much more than just a recipe – there are a lot of fine details that are needed to make the perfect doughnut and we teach these in our doughnut masterclasses.
- Why is called a doughnut?
We don’t know the exact derivation of the ‘doughnut’ but imagine it might be named after a ‘nut of dough’ due to the nut-size of the dough before baking. It’s surprising how small the the dough is before baking in comparison the size it grows to afterwards.
- Winning toppings/fillers?
The best selling doughnuts are the Vanilla Cream. A close second is the Caramel Custard and Honeycomb, followed by the classic Raspberry Jam.
Make your own