In this second week of the Baking 101 segment of our course, Kevin and I entered the Sweet Yeasted 2 station which involves, primarily, making doughnuts (making the dough, rolling and cutting, frying and topping) and cinnamon buns (dough, rolling, topping, slicing).
The photos you see for this segment all came in on the last day as I had, again, forgotten to take pictures all week. Above, for example, are the cinnamon raisin rolls we had made and were heading into the freezer for the next day’s bake. They look a lot better baked, I can assure you but I hadn’t got any pictures of that stage all week. I’ll try harder to make time.
Here’s the breakdown of he schedule: Pull doughnuts from the freezer in the morning, let warm up while we each make the 7.5 pounds of cinnamon roll dough which is actually a sweet brioche dough. While that’s proofing, we do a MEP of doughnut dough, about 10 lbs.