Glazed, Filled, Sugared & Dipped: Easy Doughnut Recipes to Fry or Bake at Home

Overview

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.
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Glazed, Filled, Sugared & Dipped: Easy Doughnut Recipes to Fry or Bake at Home

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Overview

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.
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Product Details

  • ISBN-13: 9780770433574
  • Publisher: Crown Publishing Group
  • Publication date: 8/27/2013
  • Pages: 160
  • Sales rank: 328,565
  • Product dimensions: 7.74 (w) x 9.14 (h) x 0.67 (d)

Meet the Author

STEPHEN COLLUCCI, a.k.a. Mr. Doughnut, is the pastry chef at Colicchio & Sons in New York City. His work has been featured on New York Magazine’s Grub Street and Today.MSNBC.com, and at the New York City Food & Wine Festival.
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Table of Contents

contents

foreword 6
Introduction 9
Before We Begin 12

basic doughnut recipes 26
doughnuts for breakfast 31
doughnuts for dessert 75
fillings, glazes, and sugars 129
accompaniments 139

Acknowledgments 157
Index 158

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