Different Doughs for Different Folks

By Lisa Elbert | Antoinette Bruno

By

Lisa Elbert
Antoinette Bruno
A Variety of Doughnuts Cooling on the Rack at Glazed Donuts | Key West, FL
A Variety of Doughnuts Cooling on the Rack at Glazed Donuts | Key West, FL

Most doughnut shops have just one or two dough formulas. Glazed has 10. Pastry Chef Megan Pidgeon customizes doughs according to a doughnut’s flavor profile, the seasons, a family recipe, or a whim, and there are 12 doughnuts (made from four distinct bases) on the menu of the Key West shop that she owns with her husband Jonathan. After four years of tinkering, Pidgeon has dough development down to a science. “Now that I’ve figured out and am comfortable with our vanilla dough recipe, it’s pretty easy to come up with other ones. If you have the baker’s percentages, you can look at it and say, well, if I use molasses instead of sugar, I can change the flavor that way. And then if I’m adding liquid, I just take out some water, use some math, tweak it. It’s easy.” 

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