{"id":3671,"date":"2017-03-28T09:33:06","date_gmt":"2017-03-28T08:33:06","guid":{"rendered":"http:\/\/nationalcookeryschoolguide.com\/?p=3671"},"modified":"2017-03-28T10:35:44","modified_gmt":"2017-03-28T09:35:44","slug":"the-art-of-the-doughnut","status":"publish","type":"post","link":"https:\/\/nationalcookeryschoolguide.com\/the-art-of-the-doughnut\/","title":{"rendered":"The Art of the Doughnut"},"content":{"rendered":"[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”1\/1″ tablet_text_alignment=”default” phone_text_alignment=”default”][vc_column_text el_class=”questionaire”]\n

with Bread Ahead\u2019s co-founder Matt Jones<\/h2>\n
    \n
  1. What\u2019s the key to making the best doughnut dough?
    \n<\/b><\/span>The two key elements to making the best doughnut dough are long fermentation and overnight proving.\u00a0<\/span><\/em><\/li>\n
  2. Is it possible to do it at home\u2026?
    \n<\/b><\/span>Absolutely. The results can be almost as good as the doughnuts we sell in the bakery. But it\u2019s much more than just a recipe \u2013 there are a lot of fine details that are needed to make the perfect doughnut and we teach these in our doughnut masterclasses.\u00a0<\/span><\/em><\/li>\n
  3. Why is called a doughnut?
    \n<\/b><\/span>We don\u2019t know the exact derivation of the \u2018doughnut\u2019 but imagine it might be named after a \u2018nut of dough\u2019 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.\u00a0<\/span><\/em><\/li>\n
  4. Winning toppings\/fillers?
    \n<\/b><\/span>The best selling doughnuts are the Vanilla Cream. A close second is the Caramel Custard and Honeycomb, followed by the classic Raspberry Jam.\u00a0<\/span><\/em><\/li>\n<\/ol>\n

     <\/p>\nMake your own<\/span><\/a>[\/vc_column_text][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"

    with Bread Ahead\u2019s co-founder Matt Jones<\/p>\n","protected":false},"author":3,"featured_media":3673,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false},"categories":[38],"tags":[],"yoast_head":"\nThe Art of the Doughnut - National Cookery School Guide<\/title>\n<meta name=\"description\" content=\"Steve Lamb talks to us about The River Cottage\u2019s food philosophies.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/nationalcookeryschoolguide.com\/the-art-of-the-doughnut\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Art of the Doughnut - National Cookery School Guide\" \/>\n<meta property=\"og:description\" content=\"Steve Lamb talks to us about The River Cottage\u2019s food philosophies.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/nationalcookeryschoolguide.com\/the-art-of-the-doughnut\/\" \/>\n<meta property=\"og:site_name\" content=\"National Cookery School Guide\" \/>\n<meta property=\"article:published_time\" content=\"2017-03-28T08:33:06+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-03-28T09:35:44+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/nationalcookeryschoolguide.com\/wp-content\/uploads\/2017\/03\/matt_bread_ahead.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1100\" \/>\n\t<meta property=\"og:image:height\" content=\"640\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"NCSG\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/nationalcookeryschoolguide.com\/#website\",\"url\":\"https:\/\/nationalcookeryschoolguide.com\/\",\"name\":\"National Cookery School Guide\",\"description\":\"A collection of the UKs most prestigious cookery schools\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/nationalcookeryschoolguide.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-GB\"},{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/nationalcookeryschoolguide.com\/the-art-of-the-doughnut\/#primaryimage\",\"inLanguage\":\"en-GB\",\"url\":\"https:\/\/nationalcookeryschoolguide.com\/wp-content\/uploads\/2017\/03\/matt_bread_ahead.jpg\",\"contentUrl\":\"https:\/\/nationalcookeryschoolguide.com\/wp-content\/uploads\/2017\/03\/matt_bread_ahead.jpg\",\"width\":1100,\"height\":640},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/nationalcookeryschoolguide.com\/the-art-of-the-doughnut\/#webpage\",\"url\":\"https:\/\/nationalcookeryschoolguide.com\/the-art-of-the-doughnut\/\",\"name\":\"The Art of the Doughnut - 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