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- Author: Kamal Grant
- Paperback: 176 pages
- Publisher: Quarry Books (February 1, 2014)
- Language: English
- ISBN-10: 1592538452
- ISBN-13: 978-1592538454
- Cover price $24.99
There’s nothing more satisfying than a doughnut. But no need to limit yourself to the bakery counter! With Homemade Doughnuts, Sublime Doughnuts chef Kamal Grant shows you how to make creative, delicious doughnuts in your home kitchen.
Inside you’ll find:
- The doughnut-making techniques you’ll need to master: rolling the dough, cutting, hand shaping, frying, and more
- Basic dough formulas for yeast doughnuts, cake doughnuts, fritters, biscuit-style doughnuts, and pie crusts to fry
- Mouth-watering glazes, including Honey Glaze, Peanut Butter Glaze, and Lemon-Thyme Glaze
- Delicious icings, including Salted Chocolate, Pistachio, Pink Lemonade, and Bourbon
- Inspired fillings, including Apple Butter, Blueberry, Coffee Custard, and Lemon Curd
- Accoutrements to put your doughnuts over the top: Almonds, Balsamic Vinegar Reduction, Candied Bacon, and more
Doughnuts aren’t just for special occasions, boardwalks, or carnivals: they’re for everyone! Doughnuts have been inspiring and influencing cultures, regions, and religions around the world for centuries. And although the vision of the doughnut has evolved and been “fancified” by cart owners and Top Chefs alike, one thing reigns true: everyone loves a good doughnut. With step-by-step tutorials, Homemade Doughnuts will show you the basics of doughnut making, baking techniques, and practical problem-solving tactics for creating bakery-like doughnuts at home. From the classic to modern food art, this book provides the lessons for creating a gamut of deliciousness.
Chapters included are:
- The History of the Doughnut
- Doughnut Basics: Ingredients & Equipment
- Doughnut-Making Techniques
- Doughnut Recipes
- Glazes and Icings
- Around the World in Doughnuts
- Creative Doughnut Combinations
The beginning of this book is all about doughnuts – types of doughnuts (yeast-raised and cake), how to make them, what ingredients you need, what equipment works best, all important info if you’re going to try making your own doughnuts. After that comes the recipes. Each chapter has its own index of what’s included. Basically, this book contains two types of recipes – doughnut recipes and icing recipes. You pick what you want to pair with what when you’re deciding what to make. I totally understand why the cookbook is set up this way, but for me it made for a very disjointed experience using the cookbook. In case you’re not in the mood to choose, some suggested combinations are included. Prep and cooking time are buried within the recipe for the cakes, and nonexistent for the icings. I like to have prep and cooking time clearly marked when trying a new recipe as it helps me decide if I even have time to try and make it. Every recipe includes a bright and colorful photo, some of which are likely to make you drool on the page a little. There are many recipes that I’d like to try. The one that really has me curious is the potato doughnut, I just think it sounds fascinating. All in all I’d say this cookbook would be perfect for anyone that enjoys baking, as well as those that enjoy entertaining and those that enjoy doughnuts.
Here’s a recipe for Red Velvet Cake Doughnuts, courtesy of the publisher.
RED VELVET “CAKE DOUGHNUTS” RECIPE
Red velvet cake doughnuts are part of the new wave of gourmet doughnuts. Red velvet is already a classic cake, and it is easy enough to take your cake doughnut and adapt it to the red velvet flavor. Top it with cream cheese icing and candied pecans and create a doughnut that is beloved, especially in the South.
Yield: Makes 12 to 15 doughnuts
- 2 cups (240 g) all-purpose flour
- 1 tablespoon (15 g) baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 2 eggs
- 1/2 cup (100 g) sugar
- 2 tablespoons (28 g) unsalted butter, melted
- 1/2 cup (120 ml) milk
- 1 teaspoon vanilla extract
- 2 tablespoons (30ml) red food coloring
- 4 cups (940 ml) vegetable oil or shortening, for frying
Combine the flour, baking powder, baking soda, salt, and cocoa in a large bowl.
In the bowl of a mixer using the paddle attachment, beat the eggs, then gradually add the sugar and continue to beat until thick and yellow.
In a small bowl, combine the melted butter, milk, and vanilla. Stir the milk mixture into the egg mixture until blended. Add the dry ingredients to the wet ingredients, along with 2 tablespoons (30ml) of red food coloring and mix just for 1 minute at medium speed. Let rest for 5 minutes.
Pour the oil to a depth of 3 inches (7.5 cm) into an electric fryer or deep saucepan and heat to 375°F (190°C).
If you have a cake doughnut dispenser, place the batter in the hopper. Hold the hopper 2 inches (5 cm) over the fryer. Drop v2 to 4 doughnuts at time. Fry for 90 seconds on each side. Drain on paper towels.
If you don’t have a doughnut dispenser, roll or pat the dough out on a heavily floured surface to about ¼ inch (6 mm) thick; the dough will be somewhat wet. Cut with a floured doughnut cutter, saving the holes.
Transfer to a sheet of waxed paper and allow to air-dry for 10 minutes. The dough will form a slight crust and absorb less fat when fried.
Fry 3 doughnuts at time until golden, about 1 1/2 minutes on each side. Fry the holes separately, making sure they are submerged in the oil, about 2 minutes total. Drain on paper towels.
In the mood to make doughnuts now? I’m giving a copy of this cookbook away!
ONE winner will receive a copy of Homemade Doughnuts.
HOW TO ENTER.
Enter using the Giveaway Tools widget below. The winner will be selected by the Giveaway Tools widget. If you’ve entered any of my giveaways before then you know that you must complete the mandatory required entry, and that only comments containing all of the requested information will be eligible for entry. US addresses only please, no PO Boxes. Good luck to everyone!