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Listed below are doughnuts demonstrated in The Advanced Doughnut Training Course.

yeast glazed donut

Traditional Yeast glazed Doughnuts

Cinnamon Roll Doughnuts

cinnamon roll donuts

Doughnut Bismarcks 

donut Bismarcks

Open-Faced Cherry And Apple Turnover Doughnuts. Also Shown Are Pull-A-Part Mini Turnovers.

open-faced cherry and apple turnovers (1)
cinnamon roll donuts

Cinnamon Roll Doughnuts

apple fritters and mini-fritters

Apple Fritters And Mini-Fritter Doughnuts

Texas Doughnuts

Texas donut (1)

Christmas  Doughnut Canes

Xmas donut canes
Assorted cake donuts
buttermilk bar
double chocolate cake donut

Toffee peanut chocolate cake doughnuts

Buttermilk bar cake doughnuts

Toffee peanut cake doughnut
White iced red velvet cake doughnuts
Apple cider cake doughnuts

Red Velvet Cake Doughnuts

Apple Cider Cake Doughnuts

Assorted buttermilk cake doughnuts


Listed below are doughnuts demonstrated in The Advanced Doughnut Training Course.

marbled chocolate white raised cinnamon twist

The Marbled Chocolate & Whites Yeast Cinnamon Twist

Cinnamon Twist Doughnut

Chocolate Marbled Yeast Doughnut    

chocolate marbled yeast donut
mocha donut (1)

The Mocha Doughnut

Bear Claw Doughnuts With French Filling

bear claw donut

Maple And Chocolate Bar Doughnuts

Maple bars and chocolate bars
honey bun donuts

Honey Bun Doughnuts

Lemon, Cherry And German Doughnuts

lemon, cherry and German donuts! (1)
Large rosette donuts
Pumkin yeast donuts
blueberry and traditional crumb cake donuts.
Cinnamon Twists
double roasted coconut doughnuts
Plain cake doughnut

Plain cake doughnut

Double Roasted Coconut doughnuts


Pumpkin Cake Doughnuts

Blueberry crumb Cake Doughnuts

The Marbled - Chocolate and white chocolate cake doughnuts
blueberry cake doughnut

Blueberry cake doughnuts

The Marbled

Chocolate with white chocolate

Do You Know?

Donuts are the second most profitable food item in the nation, second only to the potato!

The cost to prepare and finish a donut is approximately 12 cents!


The doughnut business is one of those rare businesses with a universal customer base.



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The finished product of donut making is an expression of culinary art - much like a gold smith who fashioned an exquisite piece of jewelry for sale. The end-product must be unique, delicate and attractive in order to sell the item to the public.  The reason I use the analogy of a gold smith in reference to donut making is because people initially view and access goods based on first impression and with donuts, people eat with their eyes.

Savvy donut connoisseurs expect much more than basic plain cake donuts and are now seeking gourmet donuts featuring non-GMO ingredient inclusions and donuts made with all natural ingredients and donuts that are hand crafted and donuts that are rich in flavor and bold in appeal. But it’s much more than just the art of donut making? People want to connect with an ambiance, a theme and a sense of tradition people can call their very own. All of which is based on community wants and needs.

The below article will focus on donut making for the person seeking to enter the donut business.
When donut making for business or commercial applications. It is important to remember that you’re the artisan in the kitchen and it is key to reflect upon your finished nights bake and wonder how to improve upon the donut making process. I am not referring only to creating artisan donut varieties but improving upon the donut making process in order to achieve consistency.  In order to make donuts in volume however appropriately setting up the kitchen requires some forethought to meet current and future donut making production needs.

Consistency is the key to donut making efficiency but how is this achieved?  To determine donut making equipment and small ware needs with attention to large production of donuts.
It is critical to first develop the finished donut line because the donut line will also determine donut varieties, icings, glazes etc., but it’s much more than just that. The donut line will determine the ingredient list.  All of the above will determine specific equipment needed and as an added benefit you will not spend a dollar more on equipment than needed.

Now that the above is out of the way let’s focus on current and future donut making production needs with attention to saving you money in initial startup costs. As a donut business consultant I always recommend installing an exhaust hood that will accommodate 2 donut fryers whereby you can always purchase the second fryer as needed. Once the second fryer is purchased you can place a belshaw cake donut depositor in-between the two fryers and triple cake donut production and double yeast donut production by simply allocation enough space for a second proof box.

At this point you would have also allocated enough room for a dough sheeter and additional maple block bakers overflow table to complement the primary baker’s bench. When you start making donuts in volume it is beneficial to have 4’x4’ table next to the bakers table to accommodate loaves of dough that would otherwise take valuable space on the bakers table. There is much that can be said and done to optimize the kitchen in order to maximize donut making methods and procedures.

The recipe for success is planning the initial donut line and layout of the kitchen based on current and future needs well before peak donut making capacity in the kitchen is needed. Consistency in donut making will not be achieved should you have equipment failures and no back up units to keep production flowing and that is why I always recommend two fryers, two proof box and two dough mixers should an equipment failure arise.


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