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Doughnuts: Simple and Delicious Recipes to Make at Home Format Kindle
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You CAN make your own fabulous donuts at home. Instructions are simple and complete. I made the Basic Raised Doughnuts, and they were the tallest, lightest, most ethereal donuts ever. I highly recommend this book.
But...I do love donuts. I like baking donuts and this book is great even if I never use a portion of it. (I'm not going to use the gluten-free or vegan recipes either, but people who need such things can be happy that info is included.)
There are 3 main recipes for baked donuts:
1) Baked Raised Donuts. These are made with yeast and have to rise; I rarely have good results with yeast, but I've made these twice and they've turned out really well. I made them this morning and they disappeared! Unlike the other recipes, you don't even need a donuts pan for these, just a donut cutter and a baking sheet. In fact, you can roll out the dough to make twists and you wouldn't even need the donut cutter!
2) Baked Cake Donuts. Ok, I haven't made these yet. I have made the Chocolate Baked Cake Donuts from the author's blog, which is supposed to be a variation on this recipe. Those turned out well. You need a donut pan.
3) Apple Cider Donuts. These can be baked or fried. I baked them and they were delicious. Highly recommended and super easy. Again, you need a donut pan. (I have 4 Norpro pans and they work well.)
Three recipes, you say. Why should I buy a book for just three recipes?
But wait, there's more!
The latter half of the book has a number of recipes that take main, basic recipes and alter them slightly. E.g., Red Velvet Donuts, which can be made with a baked donut batter. You will get more than 3 recipes for baked donut types in this book!
More importantly, there's a section on donut glazes. It has about 10 different glaze recipes. I've made 4 so far, all of which have turned out well (and been tasty...and easy!). The glaze section is a nice touch and adds a lot of value to the book.
In short, I recommend this book EVEN IF you are avoiding the deep fryer, like me! Baked donuts can be incredible!
(Plus, you never know...I might just change my mind one day and break out the vegetable oil.) :>
It also has recipes for donut-like creations, such as malasadas, sopapillas, and loukoumades. The instructions for the recipes are so clear that a beginning baker wouldn't have trouble following them. I had never made donuts before, and the baked raised donuts I made came out very well. They reminded me a bit of a sweet roll, but they were very tasty.
Another plus is that you don't need a lot of specialized equipment to make the recipes. Though, the author does suggest buying donut pans if you want to bake any of the donuts other than the baked raised (which can be baked on a sheet pan).
There are some gluten free and vegan doughs, very nice thought for those who want to sink their teeth into a warm fresh doughnut but might not find one as easily. The regular doughnuts are great, the doughnuts like the banana bread and German chocolate cake are variations that make the book special.
Most recipes are really well laid out with an easy to read ingredient list and clear instructions. I was going along fine trying out the basic recipes like the basic raised and basic cake to get a feel for the book. No problems and yummy doughnuts, I really like the honey glaze too, that touch of honey gives it a little special taste.
One technique given in the book is something I never heard of before and works wonderfully. For really wet doughs the dough is piped onto squares of parchment paper and then put in the oil dough side down, after a few seconds the paper loosens and you can pull it off with tongs. It's a super smart and original technique.
Then I got to the crullers. The recipe calls to divide the three eggs and have two egg whites standing by. The explanation of how to add egg whites until glossy with a peak was one of the best I read. However, after one moves the dough from the pan to the mixer, the ingredients state to start adding the eggs one by one. So someone less experienced might wonder why they even divided them, add whole eggs, and have a problem. I've made pate a choux before so I knew it meant egg yolks, but that might be something they want to edit in later editions.
Probably this stands out to me because the book and recipes are so well edited. However, the crullers turned out absolutely delicious:) If you want warm fresh doughnuts and are looking for a book with a lot of ideas and variations, you really can't go wrong with this one.
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