Little Treats Donuts: Recipes for Glazed, Sprinkled & Jelly-Filled Delights

Little Treats Donuts: Recipes for Glazed, Sprinkled & Jelly-Filled Delights

by Eleanor Klivans


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This adorably illustrated collection of more than 40 outstanding recipes for donuts—from yeast-raised puffs filled with jelly, to glazed rings topped with toasted nuts, to chocolate-covered bite-size drops—guarantees a special treat for everyone.

Whether you prefer your donuts glazed, chocolate dipped, dusted with cinnamon, sprinkled with toasted coconut, or filled with jelly, you’ll find the perfect treat in this delectable collection. From everyday treats to special-occasion creations, the recipes include classics like vanilla-glazed, cider, and jelly-filled donuts as well as contemporary flavors such as pistachio-orange, baked chery streusel, and maple-bacon donuts, and speciality from around the world including beignets and bombolini.

In addition to these mouthwatering recipes, which are accompanied by gorgeous illustrations, you’ll find a primer on dough types, tools, and techniques—rolling, cutting, and deep-frying— that will guarantee success when making donuts at home.

Table of contents:

The Classics
Jelly-Filled Donuts
Vanilla-Glazed Donuts
Old-Fashioned Buttermilk Donuts
Maple Bars
Cider-Glazed Donuts
Sour Cream & Blueberry Drops
Toasted Coconut Donuts
Cinnamon-Sugar Donut Holes
Cinnamon Twists
Apple Fritters
Potato Donuts
Devil’s Food Donuts

New Flavors

Glazed Orange Blossoms
Lemon & Olive Oil Donuts
Pistachio-Orange Donuts
Meyer Lemon Custard Donuts
Baked Cherry Streusel Donuts
Honey-Cornmeal Donuts
Dulce de Leche Donuts

Triple Ginger Donuts
Salted Caramel & Pecan Donuts
Sticky Toffee Donuts
Maple-Bacon Donuts
Chocolate-Hazelnut Fritters
Brown Sugar Donuts
Banana Cream Donuts
Chocolate & Almond Crunch Donuts
Double-Dipped Chocolate Donuts
Expresso-Glazed Donuts

Around the World

Lemon-Filled Beignets
Creole Calas
Ricotta Zeppole
Cardamom-Honey Balls
Churros with Chocolate Sauce
Chocolate-Glazed French Crullers
Banana Fritters

Product Details

ISBN-13: 9781681884295
Publisher: Weldon Owen
Publication date: 02/05/2019
Pages: 112
Product dimensions: 6.60(w) x 7.50(h) x 0.60(d)

About the Author

Elinor Klivans is an award-winning pastry chef trained in France and the United States. She is the author of several cookbooks, including Chocolate Cakes; 125 Cookies to Bake, Nibble, and Savor; and Bake and Freeze Desserts (a Julia Child Cookbook Award nominee), and coauthor of Williams Sonoma Essentials of Baking. Klivans is also a frequent guest on radio and television and has written for numerous national magazines.

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