Lestelle Greenwalt, of Layton, was surprised when her 5-year-old son Cameron insisted he could make doughnuts. She had attempted to make them only once before and described the experience as a “complete failure.”
But, after seeing a doughnut demonstration on a cooking show, Cameron was sure he would be a pro. “He kept asking me until we found a recipe, and that little, tiny kid was able to make them by himself after the first few tries,” Greenwalt said.
Cameron Greenwalt, now 13 and an eighth-grader at Central Davis Junior High School, is teaching doughnut-making classes to adults.
At a workshop in Farmington hosted by the Utah State University Extension Service this summer, he shared his tips and commented on the process, saying, “I like mixing the dough. It feels good in my hands.”
In spite of his natural baking ability, Cameron said math and science are his favorite subjects, and he plans to pursue a career in engineering.
His mathematical and scientific abilities have helped Cameron perfect his doughnut recipe. Understanding that dry ingredients, particularly flour, expand and contract based on the amount of moisture in the air, he decided to buy a kitchen scale and convert his recipe to weight measurements.
“This is the best way to do bread and everything,” he said of his method. He finds that weighing the ingredients ensures perfect doughnuts every time.