---
title: Time to Make the Doughnuts
description: In May 2010, Pastry Instructor of the Art Institute of Indianapolis, Jeffrey Spurlin, created these amazing doughnuts for the Deep Plate blog.
---

[Deep Plate Blog](https://deepplate.bauscherhepp.com/blog)

# [Time to Make the Doughnuts](https://deepplate.bauscherhepp.com/blog/its-time-to-make-the-doughnuts)

 Written by [BauscherHepp](https://deepplate.bauscherhepp.com/blog/author/bauscherhepp) | 2/17/17, 10:43 PM

 

In May 2010, Pastry Instructor of the Art Institute of Indianapolis, Jeffrey Spurlin, created these amazing doughnuts for the Deep Plate blog.

Made with basil and 72% bitter couverture as a filling and a dust of cacao nib sugar on the outside, his beignets are served on the Tafelstern [Inspiration](https://deepplate.bauscherhepp.com/hubfs/Tafelstern_Inspiration.pdf) (plate) and [Showpieces](https://deepplate.bauscherhepp.com/hubfs/Showpieces.pdf) (stand) collection.

 

## Get more plated inspiration from Tafelstern and our other classic brands in the [Bauscher Hepp Design Guide.](https://deepplate.bauscherhepp.com/inspiring-the-culinary-arts-with-the-bauscher-hepp-design-guide)

[View full post](https://deepplate.bauscherhepp.com/blog/its-time-to-make-the-doughnuts)

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