Glazed, Filled, Sugared & Dipped: Easy Doughnut Recipes to Fry or Bake at Home
Whether you think of them as “doughnuts” or “donuts,” you’ll be amazed at how easy it is to make these sweet treats at home.
Dripping with chocolate glaze, bursting with sweet vanilla cream or blackberry jam filling, or simply rolled in cinnamon sugar—doughnuts, however you like them, can’t be beat when freshly made. And they’re surprisingly easy to fry—or bake—from scratch.
Glazed, Filled, Sugared & Dipped includes recipes for classic cake and yeast-raised doughnuts as well as for zeppole, beignets, churros, bomboloni, and doughnut holes—plus glazes, fillings, and sauces to mix and match. With more than 50 recipes and 50 full-color photographs, this cookbook will open up the wonderful world of homemade doughnuts to any home baker.
to 12 minutes, until golden brown. Let cool slightly and then pop the doughnuts out of the pan. Serve immediately, or store in an airtight container for up to 1 day. doughnuts for dessert peanut butter doughnuts with concord grape soda sugar and spice brioche doughnut holes hazelnut churros with cajeta lemon cream bomboloni with rhubarb chutney and pistachio florentines pumpkin spice drop doughnuts with cream cheese frosting beignets with strawberry preserves almond cream doughnuts
pan from the heat. Stir with a wooden spoon until the mixture forms a thick pasty dough (this may require a little muscle). Return the pan to medium heat and cook, stirring constantly to prevent burning, for 2 to 3 minutes, or until a thin film forms on the bottom of the pan. 2 Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 2 to 3 minutes, until the dough cools slightly and any lumps of flour are worked out. Add the eggs, scrape down
boil, slowly pour it into the egg mixture, whisking constantly. Add the salt and immediately set the bowl in the ice bath to cool. Once cooled, transfer it to the refrigerator to let the coffee steep overnight. 4 The next day, strain the mixture through a fine-mesh sieve and discard the coffee beans. Add the Frangelico, if using. Use immediately, or store in the refrigerator for up to 5 days. key lime curd berliners with MACADAMIA NUT BRITTLE When winter hits and New York’s produce
adjust the size of the baking dish and cooking time accordingly. It’s worth noting that cake doughnuts do tend to work better than yeast-raised versions, as their crumb does a better job of absorbing the pudding custard. | SERVES 8 2 cups heavy cream 2 cups whole milk ¾ cup sugar 1½ tablespoons vanilla extract ¼ teaspoon salt 4 large eggs 3 large egg yolks Basic Cake Doughnuts, or 10 leftover cake doughnuts 1 Preheat the oven to 300°F. 2 In a medium saucepan set over medium heat,
5 minutes more to crisp up. 4 Depending on what shape cookies you want, you can let the Florentine sheet cool slightly and then punch out shapes using a cookie cutter of your choice, or you can let the sheet cool completely and break it by hand into uneven shards. Eat the finished cookies immediately, or store in an airtight container for up to 2 weeks. sour apple granita Think of this frozen concoction as an upscale take on the classic snow cone: a refreshing treat composed of syrup and