Doughnut Treats

Ready to learn amazing doughnut-making skills? Beginner or experienced baker, this class is designed just for you!

Inside, you’ll learn things that instantly upgrade your baking:

• how to make perfect round and ring doughnuts
• six fillings and glazes recipes
• how to achieve the clean doughnut white line consistently
• best rising time to avoid overproofing
• how to stop doughnuts from soaking oil
• how to price your products for profit
• how to scale recipes without changing the texture
• simple quality control tricks that create structure for your business

And there’s also a bonus on how to make vanilla cupcakes you can sell confidently.

✅Maybe you want to start a business from home.
✅Maybe you want a skill that brings extra income.
✅Or you’re already baking, but you’re ready to stop guessing and start producing premium results.

💫Whatever your reason, this class gives you the clarity and techniques you’ve been missing.

✨Bakers in the diaspora, you're not left out.

📌Registration is ₦10,710 and comes with lifetime access to all resources.

👉Send a DM or tap the link in our bio to register.

HOW TO MOULD DOUGHNUTS

Pick up the weighed dough
Knead a little
Beat in the table
Fold into a ball
Roll in a circular motion on the table

You’re done.

Save and follow for more doughnut making tips.

Want to lean how to make premium doughnuts? Link in comments.

Puff puff with a touch of plantain. Would you try this recipe?

Puffpuff

YOUR FIRST UGLY DOUGHNUT COULD CHANGE YOUR LIFE.

Most people never start because they are waiting for their first attempt to look like the ones they see online.

But the truth is…

The baker selling out every weekend…
The mum earning extra income from home…
The student paying bills with baking…
The person teaching others today…

…all had a first doughnut that wasn’t round enough, wasn’t fluffy enough, or didn’t come out the way they imagined.

Skills are built by practice, not by waiting.

Every great baker has a story of burnt batches, flat dough, wasted ingredients, and recipes that didn’t work.

Your first ugly doughnut is not proof that you can’t bake.
It’s proof that you’ve started.

And starting is what separates dreamers from doers.

A year from now, you could still be wishing you had learned
Or you could be looking back at that one imperfect doughnut that started it all.

If you’ve been waiting for a sign to learn baking, this is it.

My online classes are designed to help beginners make soft doughnuts, fluffy puff-puff, delicious cupcakes, and irresistible glazes and fillings.

The link to enroll is in my bio.
You can also send me a DM if you have any questions.

Save this post for the days when you feel like giving up, and share it with someone who needs the reminder.

YOUR BUSINESS NEEDS MARKETING BEFORE IT NEEDS MORE PRODUCTS.

You can have the best puff puff, doughnuts or cakes in your area, but if nobody knows you exist, you won’t have enough customers.

Marketing is how you create awareness.

It helps people discover your business, understand what you offer and, eventually, trust you enough to buy.

So don’t be afraid to invest in marketing.

Invest in creating good content.

Invest in showing up consistently.

Invest in advertising when you’re ready.

Invest in learning how to sell.

And most importantly, invest in getting your product in front of the right people.

Don’t wait until your business is “big enough” before you start marketing.

Marketing is one of the things that helps you become big.

If you want more customers, you need more than a good product.

You need visibility.

Follow me for more practical tips on baking, marketing and building a profitable baking business.

3 THINGS YOU SHOULD DO TO AVOID OVERPROOFED DOUGHNUTS 🍩

Overproofed doughnuts can turn out flat, oily, overly soft, or even collapse after frying. 😩

Here are 3 things you should do to avoid it:

1. Don’t proof based on time alone. ⏰
The proofing time can change depending on your room temperature, yeast activity, and the dough itself. Instead of blindly following “proof for 1 hour,” learn to look for signs that your dough is ready.

2. Keep an eye on your dough. 👀
Your dough doesn’t need to double or triple in size before it’s ready. Once it has become noticeably puffy and feels light, it may be time to fry. Leaving it too long can lead to overproofing.

3. Control your environment. 🌡️
Warm environments make yeast work faster. If your kitchen is very warm, your dough may proof much quicker than expected. Check your dough more frequently and adjust your proofing time accordingly.

Remember: Good doughnuts need enough time to proof—but too much proofing is just as bad as too little.

Save this post for your next doughnut batch and share it with a baker who needs this tip! 🍩

I’ve been loving this simple homemade blend lately. Zobo, cloves, black pepper, bay leaf, rosemary, cinnamon and fresh orange slices.

I love starting my morning with something warm, fragrant and refreshing before getting into the day.

And the aroma? Absolutely divine. 😍

Would you try this combination?

GOOD DOUGHNUTS CAN’T BE RUSHED.

One of the biggest mistakes you can make when making doughnuts is rushing the proofing process.

Your dough needs enough time to rise properly. That waiting time allows the yeast to work, giving your dough the structure and airiness it needs.

When you rush it, you may end up with doughnuts that are:
❌ Dense and heavy
❌ Too chewy
❌ Not as soft and fluffy
❌ Smaller than they should be

But when you give your dough enough time to rise, you get that beautiful, light and fluffy texture that makes a good doughnut so satisfying. 🤎

So, don’t judge your dough by the clock alone. Look at the dough.

Give it time. Let the yeast do its job.

Because when it comes to doughnuts, patience is part of the recipe. 🍩✨

Save this for your next doughnut batch!

This week shall Favour us, rain will not spoil our deliveries.

Have an amazing new week ✨

ON FRIDAY & SATURDAY, I TAUGHT HOW TO START A BAKING BUSINESS.

I taught my students how to take a simple product like puff puff and use it as a starting point for building a profitable baking business.

In my Profitable Baking Business Starter Class, we covered things like:

• How to make puff puff for commercial purposes
• How to calculate your costs and price for profit
• How to scale your recipe even if you need to make 2000 pieces
• How to package and sell
• How to structure your orders and deliveries
• How to find customers via social media with content creation
• How to create offers people actually want to buy
• How to plan your business before spending money
• How to set up an ad properly that converts

One thing I kept emphasizing was:

You don’t have to start with everything.

Are you a stay at home mum, a student and Corper and have been thing of baking and selling from home?

You’ve been wanting to start a business but you’re overwhelmed by what product to start with, how much to spend, what to sell or how to get customer?

You can start small.

You can start with one product.

You can start with puff puff.

What you need is not necessarily a huge capital or a long menu.

You need a product, a plan and the knowledge to turn it into a business.

And that’s exactly what I wanted my students to leave the class with.

If you’ve been looking for something to hold on to and help you finally start your baking business, you can still register for the Profitable Baking Business Starter Class.

The details are in the comment section. 👇🏽

Don’t wait until you have everything figured out. Start with what you have and build from there.