Editor’s note: I’d like to introduce our newest and youngest blogger: Little Locavore Liam. Liam is an 11-year-old Kitsilano resident. One day, he hopes to be a chef. Liam will blog about local restaurants, as well as his hands-on food learning experiences. He focuses on chefs and restaurants that use local ingredients. Read about Liam’s experience making doughnuts at the new Lucky’s Doughnuts below.
Making Doughnuts at Lucky’s in Kitsilano
Yesterday, I went to Lucky’s Doughnuts, located at West 4th and Yew. I met with Colter, the baker doughnut maker.
Colter took me into the kitchen where we started with the most important first step: hand washing.
The dough is pre-made earlier in the day.
We got out the dough to roll it out.
Colter told me about where the ingredients for Lucky’s Doughnuts come from. There are no preservatives. Eggs come from local farmers. Where possible, fruits are also from local farmers.
Lucky’s Doughnuts are always fresh: only for sale for two hours, after that, they’re not fresh and won’t be sold.
Here I am glazing the tiramisu doughnuts with a delicious cream cheese icing.
Colter is showing meFruit Punch doughnuts; they have already risen in the proofer.
Colter is putting the donuts into the deep fryer. Lucky’s Doughnuts uses non-hydrogenated, non-GMO, palm oil.
This is a shallow fryer. The doughnuts cook for one minute per side.
This is the raspberry jam for the topping of the Fruit Punch donuts. Only four ingredients: raspberries, sugar, water, gelatine.
Here, I am filling the Fruit Punch doughnuts with the filling machine. The doughnuts are weighed before and after, to make sure that the correct amount of filling gets in to every doughnut.
The best doughnut is a freshly made doughnut! I got to sample the Fruit Punch.
Here is a tray of Fruit Punch doughnuts, that I helped make, ready for sale!
If you’re craving a doughnut in Kits, you should definitely go to Lucky’s Doughnuts. Thank you to Colter, Caley, and Ortal, for giving me such a great experience!
Last modified: July 2, 2013