Crullers & Cameras

BBDoughnuts1.jpgfrenchcrullers-6.tif

So one morning I woke up and thought, “Hey, how about a class where we make doughnuts and take pictures of them? What could be better than that?”

And, what do you know. Here it is!

Join me as I demystify making doughnuts with my family’s favorite: Crullers, those beautifully twisted fried treats.

The class will be held on Saturday, April 23rd from 12-4pm and then again on Monday, April 25th from 12-4pm (for those who can’t make a weekend class) at Spare Room. Class size is limited to 6 people, so don’t wait too long to sign up!

This class starts out with an interactive demonstration of how to make 2 different types of crullers… hearty cake doughnut crullers and the heavenly, airy and just a little bit eggy bites of bliss otherwise known as French crullers (or honey crullers for those Tim Horton’s fans out there). You’ll also learn my fool-proof, no measure technique for making glaze which is yummy on all sorts of things.

Then, between nibbles, we’ll pull out our cameras to learn and practice the basics of food styling and natural light photography. And try not to get our cameras too sticky.

The class also happens to include a copy of Doughnuts: Simple and Delicious Recipes to Make at Home and a few tools to help make crullers, so you can go home and tempt your friends and neighbors with your own homemade treats.

You can sign up here:

Saturday’s Crullers & Cameras (sold out)

Monday’s Crullers & Cameras

Don’t forget to bring your cameras and your sweet tooth!

  • http://herbivoracious.com Michael @ Herbivoracious

    I love how airy/holey/light those look!

  • http://www.foodopera.blogspot.com Ingrid (foodopera)

    Hi Lara,
    I would love to come along to one of your classes, sadly I reside in New Zealand, a bit of a trek for me. Have you made any videos with any of your styling or photography tips that you could point me to? Cheers, Ingrid

  • http://www.kitchenklatsch.com Frau Haselmayer

    I would totally come if Nuernberg (Germany) was closer to Seattle!

    Those crullers look delicious!!!

  • http://www.greenfusephotos.com Laura Berman

    I second the request for online or video versions of your classes!

  • http://www.chiphotographyofcharleston.com Sharon Sedano

    online version would be perfect. Sometimes I have more time as a mommy when I can listen while i’m working!!! Great idea

  • vici

    I make donuts, take photos of them, and send the photos to my family in California (I’m in Nevada) all the time. The dieters in the family have asked me to please stop doing so. That you are offering a class based on my weekend morning ritual, makes me feel not so strange. Thank you.

  • jen

    Oh I would love to do this! I saw your info in the April Sunset issue, but of course did not pick it up to read until this am! I see that the Sat. class is full. I am unable to do Monday. Will you be offering something like this again??

    • http://laraferroni.com L

      Hi Jen – Yes, there is a good chance I’ll have another of these classes, most likely in mid May or early June. I want to see how these two classes go first before I schedule them. Will post them here when I do though!

      -L

  • jen

    That would be great Lara! I’ll keep checking in here for updates. Have a fabulous 2 classes!

  • vicki loader

    I’m with everyone who suggests a video/dvd or online course – would be so fab to watch you – even if we did not get to taste them!!

    Hope you had a great time though!!

  • http://hothospos.com kabir
  • Allan

    Lara – I bought your ‘Doughnuts’ book and noticed that the yeast amounts are too high – was this a misprint – 3T is way too much when its only 3c flour

  • Lara Fink Ferroni

    Hi Allan, No not a misprint. The high amount of yeast helps ensure a light, fluffy doughnut in a variety of conditions… however, I do have an alternative recipe that I published here if you prefer less yeast here: http://www.laraferroni.com/2010/09/21/raised-doughnuts-the-variation/

    Hope that helps,
    Lara