Quick Thank You + What’s Next
We just wrapped up the Easter Sale on my baking courses—thank you so much to everyone who joined in.
It honestly means a lot. Seeing people jump in, try new things, and level up their baking never gets old.
It’s been a bit of a slower start to the year on my end—I haven’t run any in-person classes yet—but I’m looking to get back into regular workshops soon.
I’m also starting to map out my next digital course, and I’d love your input on what you’d actually want me to build next.
Right now I’m thinking:
- Micro Bakery (from baking at home → selling)
- Artisan Bread 101
- Enriched Doughs (brioche, buns, doughnuts, sweet doughs)
- Lamination Basics (croissants & pastry)
I’ll drop a quick poll below—would really appreciate you taking a second to vote.
| Vote: My Next Baking Course |
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Raisin Dutchies (Soft, Sweet, and Slightly Addictive) 🍇
I’ve got a really fun collaboration coming up with California Raisins, and I couldn’t be happier about it.
We’ve been working on a few recipes together, and this one… this one is really good. Soft, enriched dough, lightly fried, packed with raisins that get all jammy and caramelized in the oil.
It’s one of those recipes that feels simple, but delivers way beyond what you expect.
I figured I’d share it with you early 👇
California Raisin Doughnuts
Description
Soft, enriched doughnuts packed with sweet California raisins, lightly fried until golden, and finished with a simple glaze. California raisins bring natural sweetness, moisture, and depth, creating a soft, rich doughnut with beautiful caramelization during frying.
Yield
12 doughnuts
Dough
Ingredients
- 139 g bread flour (1 cup)
- 139 g all-purpose flour (1 cup)
- 166 g milk (¾ cup)
- 44 g granulated sugar (3 tbsp)
- 50 g egg (1 large egg)
- 36 g unsalted butter, soft (2½ tbsp)
- 6 g instant yeast (2 tsp)
- 4 g salt (¾ tsp)
- 150 g California raisins (1 cup)
Method
1. (Optional) Soften the raisins
If your raisins feel firm or dry, cover them with hot water and let them sit for 5–10 minutes. Drain well and pat dry.
2. Mix base
In a stand mixer, combine milk, sugar, salt, yeast, and egg. Mix until smooth.
3. Add flour
Add both flours and mix on medium-low speed for 6-8 minutes until a rough dough forms.
4. Add butter
Add butter in two additions. Mix until smooth and elastic, about 5-8 minutes. You’re looking for a light windowpane.
5. Add raisins
Mix in raisins on first speed until evenly incorporated.
6. Bulk ferment
Cover and let rise until doubled, about 1 hour.
7. Shape
Press or roll dough into a ½" thick square (about 8" × 8").
8. Cut
Cut into 12 pieces and separate so they do not stick back together.
9. Proof
Cover and proof until doubled, about 45-60 minutes. They should feel light and airy.
Frying
Heat oil to 180°C / 350°F.
Fry doughnuts 2 at a time, flipping halfway, until golden brown (3–4 minutes total).
Transfer to a rack lined with a paper towel.
Glaze
Ingredients
- 400 g icing sugar (3¼ cups)
- 100 g water (⅓ cup + 1 tbsp)
Method
Whisk until smooth. Dip doughnuts and let them set on a rack.
Notes
- I mixed this in a standard KitchenAid (not a pro); the mixing times can vary depending on how much dough you have and your mixer bowl size. I also prefer a slower, longer mix to not burn out the mixer. So please pay attention to your dough when you mix this recipe!
- Don’t underproof—this is the difference between light and dense
- Keep oil steady at 180°C / 350°F
- Drain raisins well if soaking
- Raisins caramelize during frying = big flavour
- Best eaten fresh, slightly warm
Sourdough Burger Buns (Time to Fire Up the Grill) 🍔🔥
I didn’t actually make these this week—but I finally got both BBQs fired up at work (charcoal and gas), and that alone feels like spring has officially started.
For me, the grill means fewer dishes, more flexibility, and just better cooking overall. In a restaurant, you’re cooking the same menu every day… but as a private chef, it’s different proteins, different meals, every single day.
Now that the weather’s turning, it’s the perfect excuse to start leaning into it a bit more.
And these burger buns are always part of that.
Soft, slightly tangy, and sturdy enough to actually hold a proper burger without falling apart, they’re a big upgrade from anything store-bought.
If you’ve never made your own sourdough buns before, this is a great place to start.
Sourdough Focaccia (Start Here If You’re New) 🫓
This is one I come back to all the time.
Spring is honestly one of the best times to get into baking—longer days, a bit more energy, and you actually feel like doing something in the kitchen again.
If you’re just getting started, this is a great place to begin.
And if you’re not… It’s still just a really solid recipe.
It’s simple, doesn’t require a ton of equipment, and you can top it however you want, depending on what you’ve got on hand.
Happy Baking,
MJD
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Want to learn more from me? Check out my online video resources 👇
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