Continue Your Baking Journey with The Mexican Bakery Masterclass Series:

Chapter 2
Chapter 4
Chapter 9
Chapter 6
Chapter 7
Chapter 8
Chapter 10
Chapter 12

The Mexican Bakery Masterclass Series

Chapter 13: Donas Techniques

Chef Alex walks you through the techniques for working and portioning out donut dough, the tips and tricks to achieve a perfect fry on both sides, and how to glaze and decorate each donut for the perfect bakery showcase finish.

Here's What’s Covered - Timeline

Note: References to page numbers in the masterclass do not correlate to the book’s recipes. See recipes starting on page 290 in The Mexican Bakery.

0:25 - Chef Alex demos the process for shaping donuts with a donut cutter

2:35 - Checking the deep fryer temperature and starting the frying process

3:43 - Monitoring the timer and flipping the donuts

5:11 - See the process for frying donut holes

7:32 - How to time the decorating for the cooling donuts, starting with glazing and decorating the donut holes

13:11 - Learn how to perfectly glaze the full-size donuts

18:46 - See the process for rim-only glazing and icing for donuts, and decorating with sprinkles, peanuts, and coconut

22:56 - Chef Alex shares a bonus technique for frying and glazing apple fritters

33:10- Get a look at the full donut showcase