Summer Fried Dough: Donuts, Beignets, and Churros

Nothing is better than having donuts with some coffee in the morning. In this class, we’ll make yeast dough and no yeast dough for donuts, beignets, and churros. We’ll include varieties of donuts including rings, holes, and filled shapes. We’ll get creative for churros shapes. We’ll learn different techniques to make glazes, fillings, and sauces. Take home your creations and share with your family and friends. Lunch will be served during the class. Instructor: Ploy Khunisorn



Start Date

August 4, 2019









Sunday, 11am-3pm. Aug. 4

Instructors: Ploy Khunisorn


Ploy Khunisorn

Ploy Khunisorn is a native of Thailand. She went to Suan Dusit International Culinary School while she was working as a financial analyst in Bangkok. She came to the USA to do Master’s Degree in Sustainability at Harvard University and Master’s Degree in Education at Cambridge College. She started teaching Thai cooking classes at CCAE since 2014. She is also a senior program manager for the culinary arts, business, technology, home, and science at CCAE. With her love of traveling over 30 countries, she has learned varieties of cuisine around the world. With her passion for cooking and baking, she has expanded her repertoire teaching Japanese, Korean, vegan, gluten-free, pastry, and more.

Chef out her food passion on Instagram: @ployskitchen