Date: September 1, 2020
Time: 4:00 pm
Stephanie Swane, publisher and editorial director of our in-house publishing department The Cooking Lab, will be moderating a demonstration by Rachel Wyman, who is an award-winning career baker and the owner of Montclair Bread Company. Join them for a doughnut-making adventure turning yeasted brioche dough, buttermilk cake dough and pâte à choux into dozens of delicious doughnuts. All the basics of dough, fillings, and glazes will be covered, including tips to help you customize them.
Tuesday, September 1, 4–6 p.m. EST / 1–3 p.m. PST