Our inaugural 12-week session came to a close with a celebratory lesson making Berliner, a jam-filled doughnut from Germany. The students' enthusiasm was palpable as we practiced how to work safely around hot oil, watched the flat disks of dough puff up once fried, rolled the doughnuts in sugar, and filled them with raspberry jam. We made so many there were plenty to share with friends and staff members before the start of school.
Thank you to all of our supporters who made Breakfast Around the World a huge success. We will be working hard to expand our programming for the '18-'19 school year and can't wait to keep building on what we started together. Have a fabulous summer and see you next year!
Like the Belgian waffles, the yeast dough was made the night before and given time to rise.
We used a 3-inch ring cutter to make the basic doughnut shape.
We fried the doughnuts in avocado oil.
The kids got really good at flipping the doughnuts with a slotted spoon once they were browned on one side.
Raspberry jam with seeds is delicious, but prone to clogging the squeeze bottles!
Some kids decided to go right for the center instead of squeezing through the side.
I didn't ask him to smile :)
A finishing flourish!
These doughnuts looked pretty professional when finished.
One thing we learned over the course of 12 weeks is the importance of good personal hygiene in the kitchen, which includes tying back your long hair.
