Michelin-Level Donut Cooking Tutorial

In the hustle and bustle of urban life, whenever we feel exhausted or simply want to treat ourselves, a sweet dessert can instantly soothe our souls. Among the wide variety of desserts, the donut, with its adorable ring – shaped appearance, diverse decorations, and the unique combination of crispy and soft textures in every bite, has become a beloved favorite for countless people. Whether paired with coffee in the morning to kick – start a vibrant day, enjoyed as a sweet companion during an afternoon break, or savored late at night to satisfy a rumbling stomach, it never fails to delight. From small street – side shops to the refined tables of Michelin – starred restaurants, the donut has always exuded a special charm. Today, as a Michelin – starred chef from the United States, I’m going to share with you the secrets of making Michelin – level donuts, enabling you to recreate this sweetness and beauty right at home!

I. Ingredients Preparation

1. Dough Ingredients

• High – Gluten Flour: 250 grams. High – gluten flour has a high protein content, which can form a strong gluten network. This helps the donuts maintain their shape during fermentation and frying, and gives them a chewier and more resilient texture.
• Granulated Sugar: 40 grams. It adds sweetness to the dough and helps the donuts develop an appealing golden color during frying.
• Salt: 2 grams. An appropriate amount of salt enhances the flavor of the dough, balances the sweetness, and strengthens the gluten’s toughness.
• Active Dry Yeast: 3 grams. As the key to dough fermentation, it breaks down the sugars in the dough, producing carbon dioxide gas that causes the dough to rise and ferment, giving the donuts a soft and fluffy texture.
• Whole Egg Liquid: 30 grams. It increases the dough’s toughness and extensibility, while also enhancing the egg flavor and nutritional value of the donuts.
• Milk: 120 milliliters. It provides moisture to the dough, making it soft and moist, and adds a rich milk flavor. Choosing whole – fat milk can make the taste of the donuts even more rich and creamy.
• Unsalted Butter: 30 grams. When softened and added to the dough, it makes the dough softer and more moist, enhancing the aroma and rich taste of the donuts. It also helps create a crispy outer skin during frying.

2. Decoration Ingredients

• Granulated Sugar: Appropriate amount. Used to make icing. Mix it with water and spread it on the surface of the donuts to add sweetness and shine.
• Cocoa Powder: Appropriate amount. Can be mixed with granulated sugar to make chocolate – flavored icing, bringing a rich chocolate flavor to the donuts.
• Colored Sugar Beads: Appropriate amount. Used to decorate the surface of the donuts, adding color and fun, making the donuts more attractive.
• Melted Chocolate: Appropriate amount. Can be drizzled over the surface of the donuts, enhancing the rich chocolate taste and making the donuts more visually appealing.

II. Kitchenware

1. Baking Tools: Stand Mixer (or Mixing Bowl, Rolling Pin), Mixing Bowl, Spatula, Measuring Cup, Measuring Spoon, Plastic Wrap, Deep – Fryer (or Deep Pot), Thermometer, Kitchen Towels. The stand mixer is used to knead the dough, saving effort and ensuring the dough is mixed evenly. If there is no stand mixer, you can knead the dough by hand using a mixing bowl and a rolling pin. The mixing bowl is for combining ingredients, the spatula helps scrape the ingredients off the bowl walls, and the measuring cup and spoon ensure accurate ingredient measurements. Plastic wrap is used to cover the dough to prevent water evaporation and aid in fermentation. The deep – fryer or deep pot is for frying the donuts, and the thermometer is used to measure the oil temperature to ensure accurate frying. Kitchen towels are used to absorb the excess oil on the surface of the fried donuts.
2. Molding Tools: Donut Mold (or Round Cookie Cutter, Piping Bag). The donut mold can directly create standard – shaped donuts. If there is no donut mold, you can use a large round cookie cutter to cut out round dough pieces, and then use a smaller round cutter to punch a hole in the middle to form a donut shape. Alternatively, you can put the dough into a piping bag and squeeze out a round shape on a baking sheet, leaving a hollow in the middle to form a donut.

III. Cooking Methods

1. Making the Dough

• Put high – gluten flour, granulated sugar, salt, and active dry yeast into a mixing bowl and stir well.
• In another bowl, whisk the whole egg liquid and milk together, then pour it into the flour mixture.
• Use a spatula to stir until it forms a flaky texture, then transfer the dough to the bowl of a stand mixer (or keep it in the mixing bowl).
• Turn on the stand mixer and stir at low speed for 3 – 5 minutes to form a rough dough. If kneading by hand, keep kneading the dough until its surface is smooth.
• Add the softened unsalted butter and continue to stir at low speed for 5 – 8 minutes until the butter is completely absorbed by the dough. The dough should become smooth and elastic, and be able to form a thin “window – pane” when stretched. When kneading by hand, add the butter in several batches and keep kneading and pounding the dough until the same result is achieved.
• Put the kneaded dough into a clean mixing bowl, cover it with plastic wrap, and let it rise in a warm place for the first fermentation. The fermentation time is about 1 – 1.5 hours, until the dough doubles in volume. To check if the dough is fermented, dip your finger in a little flour and poke a hole in the top of the dough. If the hole doesn’t shrink back or collapse, the fermentation is complete.

2. Shaping

• Take out the fermented dough and place it on a floured countertop. Gently press to release the air, then roll the dough into a sheet about 1 – 1.5 cm thick.
• Use a donut mold to directly cut out donut shapes. If using round cookie cutters, first cut out round dough pieces with the large cutter, then use the small cutter to punch a hole in the middle to form a donut. If using a piping bag, fill the bag with dough and squeeze out a round shape on a baking sheet lined with parchment paper, leaving a hollow in the middle.
• Place the shaped donut dough on the baking sheet, cover with plastic wrap, and let it rise for the second fermentation. The fermentation time is about 30 – 40 minutes, until the donut dough increases in volume by about 1.5 times.

3. Frying

• Pour an appropriate amount of cooking oil into a deep – fryer or deep pot. The oil depth should be enough to completely submerge the donuts. Heat the oil to 170 – 180°C, and measure the temperature with a thermometer.
• Carefully put the fermented donut dough into the oil. Don’t put too many at once to avoid the oil temperature dropping too quickly.
• Once the donuts are in the oil, they will float up quickly. Gently turn the donuts with chopsticks or tongs to ensure even cooking. Fry for about 1 – 2 minutes until the surface of the donuts turns golden brown.
• Use a slotted spoon to remove the fried donuts and place them on a plate lined with kitchen towels to absorb the excess oil.

4. Decoration

• Choose different decoration methods according to personal preferences. To make icing, mix granulated sugar with a small amount of water and stir well to make an icing of moderate consistency, then dip the surface of the donuts into the icing. To make chocolate icing, mix cocoa powder with granulated sugar, add an appropriate amount of water, and stir well before applying it to the surface of the donuts.
• While the icing is still wet, sprinkle with colored sugar beads or drizzle with melted chocolate to enhance the appearance and flavor of the donuts.

IV. Description of the Final Dish

The completed Michelin – level donuts have a round and lovely shape, with a golden and attractive surface. The icing or chocolate drizzle is as smooth as silk, and the colored sugar beads are dotted on it, making them look like delicate works of art. Take a bite, and the outer skin is crispy and crunchy, while the inside is soft and fluffy, full of fine air holes. The sweet taste spreads in the mouth, with the sweetness of the icing, the richness of the chocolate, and the wheat aroma of the dough blending together. The taste is rich and multi – layered, leaving a long – lasting aftertaste.

V. Suitable for

1. Dessert Lovers: The rich and sweet taste and diverse textures of donuts can greatly satisfy dessert lovers’ pursuit of sweet flavors.
2. Children: The cute appearance and sweet taste of donuts are very appealing to children. They are one of children’s favorite snacks. However, it is important to consume them in moderation to avoid excessive sugar intake.
3. Afternoon Tea Enthusiasts: As an afternoon tea snack, paired with a cup of coffee or tea, donuts can add a touch of sweetness and comfort to a leisurely afternoon tea time.
4. Festival and Party Participants: During festivals or family gatherings, colorful and cute – shaped donuts can serve as an eye – catching dessert, adding a festive atmosphere to the event.

VI. Safety Precautions

1. Ingredient Safety

• When purchasing flour, eggs, milk, and other ingredients, carefully check the production date and expiration date, and choose fresh, unspoiled products. Store ingredients according to their storage requirements. For example, milk should be refrigerated, and flour should be stored in a cool, dry place to avoid moisture and mold.
• Unsalted butter should be stored in the refrigerator in a sealed container. Take it out and soften it in advance before use to avoid spoilage due to long – term exposure at room temperature.
• For decorative ingredients such as colored sugar beads, choose products from regular manufacturers to ensure food safety.

2. Cooking Safety

• When using a stand mixer, make sure the mixing bowl is firmly installed to avoid shaking or falling off during the mixing process. When operating the stand mixer, do not put your hands or other objects into the mixing bowl to prevent accidents.
• When frying donuts, strictly control the oil temperature to avoid fires caused by excessively high oil temperatures. Do not leave the kitchen during the frying process, and constantly observe the oil temperature changes and the frying status of the donuts.
• The oil temperature is high during frying. Be careful when putting the donut dough into the oil and taking out the fried donuts to prevent scalding from hot oil splashes. It is recommended to wear heat – resistant gloves and use long – handled tools for operation.

3. Storage Safety

• Donuts are best eaten fresh for the best taste. If there are leftovers, store them in a sealed container at room temperature for 1 – 2 days.
• If you want to extend the storage time, you can refrigerate the donuts. However, the texture of refrigerated donuts will become slightly harder. Before eating, you can put them in an oven at 150°C and bake for 3 – 5 minutes to restore their crispy and soft texture.
• Note that donuts should not be stored together with foods with strong odors to avoid flavor transfer.

Come and try making these Michelin – level donuts! If you have any experiences, questions, or new creative decoration ideas during the making process, feel free to share them in the comments section. Let’s make this sweetness even more perfect together!

I. Ingredients Preparation

1. Main Ingredients

• Beef Shoulder: 500 grams. Beef shoulder features rich marbling, with tender and chewy meat. It is ideal for long – slow cooking, allowing it to fully absorb the flavors of spices. After cooking, it turns out tender, juicy, and soft.
• Italian Ciabatta Bread: 2 pieces. Ciabatta bread has a crispy outer crust and a soft, airy interior with numerous holes. Its unique wheat aroma pairs perfectly with the beef, and each bread is about 15 – 20 cm in length.

2. Spices and Seasonings

• Onion: 1 piece. Choose a white onion, peel it, and slice it thinly. During cooking, the onion will become sweet and soft, adding sweetness and layers of flavor.
• Garlic: 4 – 5 cloves. Peel and mince the garlic cloves. The pungency of garlic enhances the overall flavor of the dish.
• Fresh Rosemary: 2 – 3 sprigs. The unique aroma of rosemary adds a rich Mediterranean flavor to the beef.
• Fresh Thyme: 4 – 5 sprigs. Thyme has a mild and pleasant aroma, complementing rosemary to enrich the flavor profile.
• Bay Leaves: 2 pieces. Bay leaves release a distinct fragrance during the simmering process, adding complexity to the flavor.
• Tomato Paste: 2 tablespoons. It adds a sweet – and – sour taste to the broth, enriching the flavor layers.
• Beef Broth: 500 milliliters. Select high – quality beef broth, which provides a rich and robust base flavor, making the beef more flavorful.
• Olive Oil: 2 tablespoons. Used for sautéing ingredients and simmering the beef, it adds extra flavor.
• Salt: Appropriate amount. Used for seasoning, adjust the quantity according to personal taste.
• Black Pepper: Appropriate amount. Freshly ground black pepper offers a better flavor, adding a spicy and aromatic touch.

3. Side Dishes and Sauces

• Arugula: Appropriate amount. Arugula has a unique spicy and fresh taste, adding a refreshing note to the sandwich.
• Slices of Italian Pepperoni: 8 – 10 pieces. Choose high – quality Italian pepperoni. Its salty, savory, and slightly spicy flavor complements the beef, enriching the taste layers.
• Provolone Cheese: 100 grams. Provolone cheese is soft in texture, has an excellent melting and stretching effect, and a rich milky flavor, enhancing the flavor of the sandwich.
• Dijon Mustard: Appropriate amount. Dijon mustard has a unique spicy flavor. Spreading it on the bread adds a special taste to the sandwich.

II. Useful gadgets

1、Cooking Tools: Cast – Iron Pot (or Heavy – Bottomed Stew Pot), Oven, Frying Pan(Commercial nonstick fry pans) Cutting Board, Kitchen Knife. A cast – iron pot or heavy – bottomed stew pot is suitable for slow – cooking the beef for an extended period, ensuring even heat distribution and allowing the beef to fully absorb the flavors of the spices. The oven is used for toasting the bread and melting the cheese. The frying pan is for frying the pepperoni slices. The cutting board and knife are for preparing ingredients.

2、Auxiliary Tools: Tongs, Spoon, Kitchen Thermometer. Tongs are used for turning the beef and bread. The spoon is for stirring the broth and scooping sauces. The kitchen thermometer is for measuring the internal temperature of the beef to ensure it is cooked to the right doneness.

III. Cooking Methods

1. Preparing the Beef

• Wash the beef shoulder and pat it dry with kitchen paper. Evenly sprinkle salt and freshly ground black pepper on the surface of the beef, and marinate for 15 – 20 minutes to let the beef absorb the initial flavors.
• Heat a pan, pour in 2 tablespoons of olive oil. When the oil reaches 50% heat (about 120 – 130°C), put the marinated beef shoulder into the pan and sear over medium heat until all sides turn golden brown, about 2 – 3 minutes per side. This helps lock in the juices inside the beef.

2. Simmering the Beef

• In the same pan where the beef was seared, add the sliced onions and minced garlic. Sauté until the onions become soft and translucent and give off a fragrant aroma.
• Add 2 tablespoons of tomato paste and stir well, ensuring the tomato paste coats the onions and beef.
• Put in the fresh rosemary, thyme, and bay leaves, then pour in 500 milliliters of beef broth. Bring to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 2 – 2.5 hours. Stir occasionally during the simmering process to ensure the beef is evenly heated. The beef is done when it becomes tender and can be easily pulled apart with a fork.
• After simmering, take the beef out of the pot and place it on a cutting board. Use a fork to shred the beef into thin strips, then put the shredded beef back into the pot and let it soak in the broth to fully absorb the flavors.

3. Preparing the Side Dishes and Bread

• Preheat the oven to 180°C.
• Cut the Italian ciabatta bread in half lengthwise, but not all the way through. Evenly spread a layer of Dijon mustard inside the bread.
• In a frying pan, place the slices of Italian pepperoni and fry over low heat until the surface turns slightly charred and fragrant. Remove and set aside.
• Wash the arugula and drain the water. Slice the provolone cheese into thin pieces and set aside.

4. Assembling the Sandwich

• Take out the preheated baking tray from the oven and place the mustard – spread ciabatta bread on it.
• Put a layer of shredded beef on the bottom of the bread, and drizzle with an appropriate amount of the simmering beef broth, allowing the bread to fully absorb the flavors of the broth.
• On top of the beef, layer the fried pepperoni slices, arugula, and provolone cheese slices in sequence.
• Put the top half of the bread on, then place the sandwich in the preheated oven and bake for 5 – 8 minutes until the cheese melts and the bread surface becomes crispy.

IV. Description of the Final Dish

The completed Michelin – level Italian beef sandwich is extremely alluring in appearance. The golden – brown, crispy ciabatta bread slightly opens, revealing the generously stacked ingredients inside. The tender and juicy beef strips are soaked in the rich broth, exuding an enticing aroma. The reddish – brown Italian pepperoni slices glisten with oil, adding an attractive touch. The emerald – green arugula provides a refreshing contrast. The melted provolone cheese twists and stretches among the ingredients, creating a beautiful sight. With a bite, you first experience the crispness of the bread crust, followed by the soft interior of the bread. The tender and flavorful beef, the salty and slightly spicy pepperoni, the fresh and spicy arugula, and the rich and creamy cheese blend in your mouth. Paired with the unique flavor of Dijon mustard and the broth oozing out as you chew, it offers a rich, multi – layered, and satisfying taste experience, making you feel as if you were in a small Italian street shop, savoring authentic Italian delicacies.

V. Suitable for

1. Meat Lovers: The large amount of tender and juicy beef and the savory Italian pepperoni can fully satisfy meat lovers’ cravings for meat. The rich textures and intense flavors are simply irresistible.
2. People Who Love to Try Exotic Flavors: The combination of Italian – style spices, sauces, and ingredients offers a unique taste experience for those who enjoy exploring new flavors, allowing them to feel a different culinary culture.
3. Office Workers: The finished sandwich is convenient to carry and eat. As a lunch option, it can quickly replenish energy while allowing them to enjoy delicious food, meeting the need for good food during work breaks.
4. Family Gathering Participants: This sandwich is not only beautiful in appearance but also rich in taste, making it a great choice for family gatherings. Both adults and children will be attracted by its deliciousness, adding a joyful atmosphere to the gathering.

VI. Safety Precautions

1. Ingredient Safety

• When purchasing beef shoulder, choose fresh meat with a normal color and no unpleasant odor. Pay attention to the expiration date and storage conditions. Fresh beef should have a uniform red color, and the fat part should be white or light yellow.
• Select fresh and unspoiled vegetables and spices. Especially for arugula, make sure the leaves are green, without yellow leaves or signs of insect damage.
• For processed foods like Italian pepperoni and provolone cheese, check that the packaging is intact when purchasing. Avoid buying products close to the expiration date or with damaged packaging.
• Store raw meat separately from other ingredients and handle them separately to prevent cross – contamination. Wash the knife and cutting board used for raw beef thoroughly with hot water and dish soap before using them for other ingredients.

2. Cooking Safety

• When using a cast – iron pot, frying pan, or oven, strictly follow the equipment’s operating instructions to ensure normal operation. Do not leave the kitchen during use to prevent fires caused by excessive oil temperature, burnt food, etc.
• When sautéing ingredients and simmering beef, be careful of hot oil splashing. It is recommended to use long – handled spatulas and tongs to avoid scalding.
• The surface of the oven gets very hot during preheating and use. Do not touch it directly to prevent burns. Use heat – resistant gloves or a baking tray holder when putting in or taking out the baking tray to ensure safety.

3. Storage Safety

• If there is leftover simmered beef, refrigerate it in a timely manner, and the refrigeration time should not exceed 24 hours. Before eating it again, heat it thoroughly to ensure the beef is piping hot and avoid gastrointestinal discomfort caused by consuming undercooked food.
• It is best to eat the sandwich immediately after making it to ensure the best taste and flavor. If you can’t eat it right away, wrap it in plastic wrap and refrigerate it. However, the texture of the bread will deteriorate after refrigeration, so it is recommended to consume it as soon as possible.

Come and try making this Michelin – level Italian beef sandwich! If you have any experiences, questions, or new creative ingredient combinations during the making process, feel free to share them in the comments section. Let’s make this Italian delicacy even more perfect together!