- Paperback: 224 pages
- Publisher: Robert Rose (August 17, 2012)
- Language: English
- ISBN-10: 0778804119
- ISBN-13: 978-0778804116
- Cover price $24.95
ABOUT 150 BEST DONUT RECIPES: FRIED OR BAKED
What could be better than homemade donuts?
Topped with a chocolate glaze or simply rolled in cinnamon, fresh homemade donuts are impossible to resist. Whatever your preference — the fluffy yeast style or the denser cake variety — delicious, donut-shop confections are fun and surprisingly easy to make at home. The freshness and quality of ingredients that comes from scratch donut making simply can’t be beat!
This delicious collection of donut recipes features a wide variety of choices. You’ll find recipes for raised donuts (featuring yeast), cake based donuts, baked donuts (yes, donuts don’t need to be fried to be fantastic), holiday donuts, one-bite donuts and dozens of recipes for toppings, icing, glazes, sugars and fresh fillings. From the classic Maple Glaze to Blood Orange Filling. Whatever your mood or the occasion –there’s a perfect donut recipe.
Raised Donuts: Cinnamon Honey Donuts, Key Lime Donuts, Mocha Raised Donuts
Cake Based Donuts: Buttermilk Donuts, Dark Devil’s Food Donuts, Rum Raisin Donuts
Baked Donuts: Coconut Marshmallow Donuts, Strawberry Donuts, Lemon Cream Donuts
Holiday Donuts: Christmas Swirl Donuts, Father’s Day Tie Donuts, Fresh Cherry Donuts
One-Bite Donuts: Green Tea Bites, Baked Maple Mini-Donuts, Donut Holes
Special Donuts: Caramel Apple Fritters, Cinnamon Roll Donuts, Maple Bacon Bars
To make it even easier to replicate the donut shop experience at home, step-by-step color photographs show you simply and easily how to cut the dough, and recommended frying and baking equipment, filling techniques and icing ideas. Everything you need to make gourmet donuts can be found in these pages.
George Geary, a former pastry chef for the Walt Disney Company, brings humor, energy and experience to everything he does, whether it be a cooking class, demonstration or appearance. In many cases, the certified culinary professional also brings dessert! George lives in Corona, California.
I received a copy of 150 Best Donut Recipes: Fried Or Baked.
- Making Donuts Step-by-Step
- Raised Donuts
- Cake-Based Donuts
- Baked Donuts
- Holiday Donuts
- One-Bite Donuts
- Specialty Donuts
- Icings, Glazes and Sugars
- Fresh Fillings
Each of the chapters has an index listing all of the recipes included in that chapter and their pages, something I find very helpful. Recipes in this cookbook are all straightforward and easy to understand. The only thing I’d like to have seen included is cooking and prep time. There are a good number of recipes that I’m looking forward to trying including Anjou Pear Fritters, Vanilla Bean Donuts, Fresh Peach Donuts, Fresh Strawberry and Cream Donuts, Boston Cream Donuts, and New Orleans Beignets. There aren’t a ton of photos of donuts in this cookbook but the ones in there look as good as any store bought donut that I’ve ever seen. There is a group of pages of photo tutorials in the book that are very detailed and helpful, they cover the necessary technique for each of the different types of donuts. This cookbook would be perfect for anyone that enjoys donuts or baking.
Here is a recipe for Blueberry Donuts from the cookbook, courtesy of the publisher.
Blueberry Donuts Recipe
Excerpted from 150 Best Donut Recipes by George Geary © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
Makes about 12 donuts / page 96
Making blueberry donuts for a brunch instead of muffins sure will get your guests talking.
Preheat oven to 325°F (160°C)
- Two 6-well donut pans, sprayed with nonstick spray (see Tip, page 94)
- 21⁄2 cups cake flour 625 mL
- 1 cup granulated sugar 250 mL
- 21⁄2 tsp baking powder 12 mL
- 1⁄2 tsp salt 2 mL
- 2 large eggs, beaten 2
- 3⁄4 cup whole milk 175 mL
- 2 tbsp unsalted butter, melted 30 mL
- 1 tsp vanilla extract 5 mL
- 1 tsp almond extract 5 mL
- 1 cup fresh or frozen blueberries 250 mL
1. In a large bowl, whisk together flour, sugar, baking powder and salt. Set aside.
2. In another bowl, whisk together eggs, milk, butter and vanilla and almond extracts. Add to flour mixture and mix with a rubber spatula just until incorporated. Fold in blueberries.
3. Spoon batter into resealable freezer bag or pastry bag (see page 8) and fill each prepared well two-thirds full.
4. Bake in preheated oven until donut springs back when lightly touched, 10 to 14 minutes.
5. Let donuts cool in pans on a rack for 5 minutes. Turn out of pans onto rack and let cool completely.
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THE SMALL PRINT.
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The product(s) featured in this review was provided free of cost to me for the sole purpose of product testing and review. This post has not been monetarily compensated and is based on the views and opinions of my family and/or self. Please note that the opinions reflected in this post have not been influenced by the sponsor in any way.
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About the Author: NJ Mom of 2 boys. Social media enthusiast. Blogger. Freelance marketing. I l love cats. Ds Advocate. Listening to Hinder, P Roach & Rev Theory and lots of Oleander. My name is Valerie, but I go by valmg online. I am a mother to 2 boys – TJ, a 17 year old, and CJ, a 13 year old with Down Syndrome. I am a Jersey girl. I have three younger brothers, all of whom have children. I HATE the misuse of the word retarded. I take it personally and find it very offensive.