Here at GHD we add a lot of love and affection to each doughnut. We believe that adding robots and more equipment tampers with the quality of our product. Although robots are pretty cool.
Every doughnut is made with natural ingredients, by hand, fresh everyday. In order to do this our mornings here at the Hole start long before the sun comes up.
We use a yeast dough for most of our doughnuts. Yeast doughs are very time consuming and temperature sensitive, a slight change in temperature affects the dough drastically.
Mixing is the most important part of the entire process, the temperature of the ingredients being added to the mixture is crucial in making the perfect doughnut. If the core temperature is too cold the doughnuts will not proof properly later on. The time which you mix the dough is of great importance as well, this process is similar to bread making and contributes to the density and consistancy of the final product.
After mixing the dough gets wrapped in plastic for the 1st proof, the plastic prevents a crust from forming and also allows the dough to proof properly. The proof time depends on a couple of factors: The type of yeast and the temperature of the environment. Depending on what type of yeast you use (Instant dry active yeast, active yeast, fresh yeast) your proof time can range anywhere from 30 minutes to 1.5 hours.
Rolling and cutting
The first step to rolling is to punch down the dough. This will deflate the bubbles in the dough. Balling is the next step, you have to ensure there are no seams so that a smooth surface is achieved. After this the dough is rolled out the old fashioned way, with a rolling pin and big ropey arm muscles. We then cut individual doughnuts out by hand with a hand cutter this process takes roughly 30–45 minutes depending on the size of the batch. The cut out doughnuts are then placed on trays for the second proof and wrapped in plastic so a crust is not formed.
The second proof doesn’t take nearly as long as the first. This is the final stage before frying, it can take anywhere between 15–30 minutes depending again on the yeast, using a proofer really helps. When the first tray is proofed the plastic is taken off and the doughnuts are air dried for several minutes, this creates a smooth surface and allows the dough to rest slightly.
The final stage of the doughnut, and the fun part! Some of our doughnuts are glazed which means they have to come right out of the fryer and in to the glaze right away. Our other doughnuts are cooled first because we use buttercreams for most of them which melts if we put it on a hot doughnut.
Here at the Hole, we sometimes sell out of our doughnuts. Not to worry though, we’re rpeating this process all day long to keep stocking up. Some flavours are more popular than others however, they may be the first ones to go.
A great way to keep up with when new batches are ready is to follow us on Twitter @GHoleDoughnuts
Ashley Jacot De Boinod started her journey through the culinary world in 2004 when she attended George Brown College for the Cullinary Program. At the time Jacot De Boinod wanted nothing to do with pastry. After several years on the line, Jacot decides to move away from her comfort zone and step into the world of Pastry, a world she once hated. Her journey began at Stubbe Chocolates where she fell in love with the art of chocolate.
After working at some of the top restaurants in the city Jacot decides to start on a new path. Glory Hole Doughnuts was created 2 years ago when she made the difficult decision to leave BUCA and start her dream. Jacot always thought about opening up a place of her own but what to open? “Doughnuts have always been the perfect indulgence for me…..a good cup of joe, a cinnamon sugar doughnut and a cigarette to finish it off”. Her love of doughnuts and yeast risen products is what kick started her into creating GHD. Along with the help of her Husband Rob Dean, the couple grew the small independent company into a wholesale business which would eventually expand into a retail shop. Located at 1596 Queen St West, Glory Hole Doughnuts opened on August 25th, 2012.
“I was so lucky to have such an amazing support system through the hardest thing I will have ever done in my life. In the end, I’m so thrilled and honoured to have the people of Toronto loving my product. This shop was truly a labour of love and continues to be the most exciting adventure I’ve ever had the pleasure of being apart of”