Making Doughnuts With Pastry Chef Zoë Kanan

Zoë Kanan has been a busy baker. She consulted on the Mendl Jewish deli in Mexico City; hosted her “Bagel & Donut Feast” at Clare de Boer’s Stissing House in Upstate New York; made baked goods for Chef Susan Kim’s Early June pop-up in Paris; and baked pies as part of Chef Mei Lin’s team last Thanksgiving at—hello—Oprah’s house. And she’s working on her first bakery in New York City. The modern pastry chef hustle is real! Along the way, Zoë has become known for Zoë’s Doughies, her yeasted, squiggle-shaped treats that are as smile-inducing as they are delicious. She joins host Jessie Sheehan to share the how-to for making Doughies, from the ingredients to frying techniques and glaze options. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Zoë: Instagram, Zoë’s Doughies More on Jessie: Instagram, Snackable Bakes Subscribe to Cherry Bombe Magazine here