CONTENTS

making donuts at home 6 the classics 17 new flavors 43 around the world 81
basic recipes and techniques 100 llings, glazes, and toppings 102 index 108

CLASSICS

the

jelly-lled donuts vanilla-glazed donuts old-fashioned buttermilk donuts maple bars cider-glazed donuts sour creamblueberry drops toasted coconut donuts cinnamon-sugar donut holes cinnamon twists apple fritters potato donuts devils food donuts

18 21 22 25 26 28 31 32 35 37 38 41

jellyfilleddonuts
It seems we are never too old for the small burst of jelly hidden in the middle of these comfortingly familiar treats. Making your own donuts somehow only sweetens the surprise. Dont worry if the dough seems stickya soft dough makes a tender donut. Just keep your work surface generously oured.
Canola or peanut oil for brushing and deep-frying Yeast Donut Dough (page 100) 3 cup (6 oz/185 g) best-quality strawberry jelly or seedless raspberry, apricot, or blueberry jam
2

Line a baking sheet with waxed paper and brush the paper with oil. Line a second baking sheet with paper towels. Turn the dough out onto a generously oured work surface. Using a oured rolling pin, roll out the dough into a circle about 10 inches (25 cm) in diameter and 1 2 inch (12 mm) thick. Using a 3-inch (7.5-cm) round pastry cutter, cut out as many rounds as possible. Use a wide spatula to transfer the donuts to the oiled paper. Gather up the scraps and repeat rolling and cutting out donuts. Cover the donuts with a clean kitchen towel and let rise for 30 minutes. The donuts should look soft and puffy, but will not double in size. Pour oil to a depth of 2 inches (5 cm) into a deep-fryer or deep, heavy saut pan and heat until the oil reads 360F (182C) on a deep-frying thermometer. Carefully lower 25 donuts into the hot oil and deep-fry until dark golden in color, about 11 2 minutes. Turn over and cook until dark golden on the second side, about 1 minute longer. Transfer to the towel-lined baking sheet. Repeat to fry the remaining donuts, allowing the oil to return to 360F between batches. (For more information on deep-frying, see page 14.) Spread the sugar on a large plate or in a wide, shallow bowl. When the donuts are cool enough to handle, roll them in the sugar to coat on all sides. Fit a pastry bag with a 14 -inch (6-mm) round tip and spoon the jelly into the bag. Using the tip of a small, sharp knife, cut a 1 2 -inch (12-mm) slit in the side of each donut. Press the tip of the pastry bag gently into the slits and pipe about 2 teaspoons of the jelly into each donut. Arrange the donuts on a platter and serve right away.

yeast DONUT

2 cup (4 oz/125 g) superne sugar

1

MAKES ABOUT 15 DONUTS

18

THE CLASSICS

cinnamontwists
Folding ropes of this pliable yeast dough and giving them a couple of twists is a simple task that yields a spectacular effect. The silky cinnamon glaze coats all of the swirled nooks and crannies of these perennial favorites. Serve them with freshly brewed coffee and you have the perfect morning treat.
4 cup (6 oz/180 ml) whole milk
3

In a small saucepan over medium heat, combine the milk and butter and heat, stirring, until the butter melts and the mixture is hot but not boiling (about 125F/52C on an instant-read thermometer). Remove from the heat and set aside. Fit a stand mixer with the paddle attachment. In the mixing bowl, combine 21 2 cups (121 2 oz/390 g) of the our, the granulated sugar, cinnamon, salt, and yeast and beat on low speed to mix. Add the hot milk mixture, raise the speed to medium, and beat until well blended and smooth. Add the eggs and vanilla and beat until incorporated, about 2 minutes. Add the remaining
3

3 tablespoons unsalted butter 314 cups (1612 oz/515 g) all-purpose our 3 cup (3 oz/90 g) granulated sugar
1

112 teaspoons ground cinnamon

1

2 teaspoon salt

4 cup (4 oz/125 g) our and beat until well blended and smooth, about

DONUT

yeast

1 package (212 teaspoons) quick-rise yeast 2 large eggs

1

1 minute longer. The dough will not pull away from the sides of the bowl and will still be somewhat sticky, but your nger should come out clean when you insert it into the center. (For a food processor method, see page 10.) Scrape the dough into a large bowl and cover with a clean kitchen towel. Let stand in a warm place until well risen and increased in bulk (it may almost double in size), about 45 minutes. Line a baking sheet with waxed paper and brush the paper with oil. Line a second baking sheet with paper towels. Turn the dough out onto a generously oured work surface. Using a oured rolling pin, roll out the dough into an 18-by-9-inch (45-by-23-cm) rectangle. Using a large, sharp knife, cut the rectangle into 18 strips, each about

2 teaspoon vanilla extract

Canola or peanut oil for brushing and deep-frying Cinnamon Glaze (page 105)
MAKES 18 TWISTS

RECIPE CONTINUED ON PAGE 36

THE CLASSICS

35

FLAVORS

new

glazed orange blossoms lemonolive oil donuts pistachio-orange donuts meyer lemon custard donuts baked cherry streusel donuts honey-cornmeal donuts dulce de leche donuts triple ginger donuts salted caramelpecan donuts sticky toffee donuts maple-bacon donuts chocolate-hazelnut fritters brown sugar donuts banana cream donuts chocolatealmond crunch donuts chocolate-chile donuts double-dipped chocolate donuts espresso-glazed donuts

45 47 49 51 53 54 57 59 61 63 65 67 68 71 73 75 77 79

pistachioorangedonuts
Chopped pistachios provide both a crunchy topping and a great complement to these orange-flavored donuts. Shelled roasted, salted pistachio nuts can be found in many kitchen specialty shops and in supermarkets. If you can only nd unsalted nuts, sprinkle a few grains of salt lightly over the tops.
214 cups (1112 oz/360 g) all-purpose our 112 teaspoons baking powder
1

In a bowl, sift together the our, baking powder, and salt. In a large bowl, using an electric mixer set on low speed (use the paddle attachment for a stand mixer), beat the eggs and sugar until creamy and pale. Add half of the our mixture and beat just until incorporated. Add the milk, orange juice and zest, melted butter, and vanilla and beat until well blended. Add the remaining our mixture and beat, still on low speed, just until the mixture comes together into a soft dough. Cover and refrigerate the dough until rm, at least 30 minutes and up to 1 hour. Line a large baking sheet with paper towels. Pour oil to a depth of 2 inches (5 cm) into a deep-fryer or deep, heavy saut pan and warm over mediumhigh heat until it reads 360F (182C) on a deep-frying thermometer. On a generously oured work surface, roll out the dough into a circle 10 inches (25 cm) in diameter and 1 2 inch (12 mm) thick. Using an assortment of small, medium, and large round donut cutters, cut out as many donuts as possible. Gather up the donut scraps and repeat rolling and cutting. (For more information on rolling and cutting, see page 13.) Carefully lower 25 donuts or holes into the hot oil and deep-fry until dark golden, about 11 2 minutes. Turn over and cook until dark golden on the second side, about 1 minute longer. Transfer to the towel-lined baking sheet. Repeat to fry the remaining donuts and holes, allowing the oil to return to 360F between batches. (For more information on deep-frying, see page 14.)
DONUT

2 teaspoon salt

2 large eggs 2 cup (4 oz/125 g) granulated sugar

1

4 cup (2 oz/60 ml) whole milk

1

cake

4 cup (2 oz/60 ml) fresh orange juice

1

2 teaspoons grated orange zest 2 tablespoons unsalted butter, melted 1 teaspoon vanilla extract Canola or peanut oil for deep-frying 212 cups (10 oz/315 g) roasted, salted pistachio nuts, nely chopped
MAKES ABOUT 1012 DONUTS AND THEIR HOLES

RECIPE CONTINUED ON PAGE 50

NEW FLAVORS

49

dulcedelechedonuts
Dulce de leche, Spanish for sweet milk, is a thick, sweet caramel lling or sauce from Central and South America. It is made by slowly cooking sweetened condensed milk until thick and a rich nut brown colora perfect topping for yeast donuts. Dulce de leche is now widely available in well-stocked groceries.
4 cup (6 oz/180 ml) whole milk
3

In a small saucepan over medium heat, combine the milk and butter. Heat, stirring, until the butter is melted and the mixture is hot but not boiling (about 125F/52C on an instant-read thermometer). Remove the pan from the heat and set aside. Fit a stand mixer with the paddle attachment. In the mixing bowl, combine 21 2 cups (121 2 oz/390 g) of the our, the brown sugar, cinnamon, salt, and yeast and beat on low speed to mix. Add the hot milk mixture, raise the speed to medium, and beat until well blended. Add the eggs and vanilla and beat until fully incorporated, about 2 minutes. Add the remaining 34 cup (4 oz/125 g) our and beat until well blended and smooth, about 1 minute longer. The dough will not pull away from the sides of the bowl and will still be somewhat sticky, but your nger should come out clean when you insert it into the center. (For a food processor method, see page 10.) Scrape the dough into a large bowl and cover with a clean kitchen towel. Let the dough stand until well risen and increased in bulk (it may almost double in size), about 45 minutes. Line a baking sheet with waxed paper and brush the paper with oil. Line a second baking sheet with paper towels. On a generously oured work surface, roll out the dough into a circle 10 inches (25 cm) in diameter and 1 2 inch (12 mm) thick. Using a 3-inch (7.5-cm) round donut cutter, cut out as many donuts as possible.

3 tablespoons unsalted butter 314 cups (1612 oz/515 g) all-purpose our 2 cup (312 oz/105 g) rmly packed light brown sugar
1

1 teaspoon ground cinnamon

1

2 teaspoon salt

DONUT

yeast

1 package (212 teaspoons) quick-rise yeast 2 large eggs

1

2 teaspoon vanilla extract

Canola or peanut oil for brushing and deep-frying 1 4 cups (10 oz/315 g) purchased dulce de leche
1

MAKES ABOUT 15 DONUTS AND THEIR HOLES

RECIPE CONTINUED ON PAGE 58

NEW FLAVORS

57

maplebacondonuts
These crowd-pleasing donuts feature a maple glaze that is adorned with crisp pieces of bacon. The bacon is dipped into maple syrup before its baked, raising the bar on the favorite sweet-and-salty combination to new heights. The sweet bacon also makes a good salad crumble or a tasty variation on the BLT sandwich.
4 cup (312 oz/85 g) maple syrup
1

Preheat the oven to 375F (190C). Line a large rimmed baking sheet with aluminum foil. Line a plate with paper towels. Pour the maple syrup into a shallow bowl and dip the bacon slices in the syrup to coat on all sides. Arrange the slices on the baking sheet, laying them at and placing them at least 1 inch (2.5 cm) apart. Bake until the bacon is browned and crisp, about 20 minutes. Remove from the oven and transfer to the towel-lined plate to drain. Blot the tops with additional paper towels. The bacon will get crisper as it cools. When cool, break or cut the bacon into 14 1 2 -inch (46-mm) pieces. Set aside. In a bowl, sift together the our, baking powder, and salt. In a large bowl, using an electric mixer set on low speed (use the paddle attachment for a stand mixer), beat the eggs, granulated sugar, and brown sugar until creamy. Add half of the our mixture and beat just until incorporated. Add the milk, melted butter, and vanilla and beat until well blended. Add the remaining our mixture and beat, still on low speed, just until the mixture comes together into a soft dough. Cover and refrigerate the dough until rm, at least 30 minutes and up to 1 hour. Line a baking sheet with paper towels. Pour oil to a depth of 2 inches (5 cm) into a deep-fryer or deep, heavy saut pan and warm over mediumhigh heat until it reads 360F (182C) on a deep-frying thermometer.
DONUT

5 strips thinly sliced bacon (about 4 oz/125 g) 2 4 cups (11 2 oz/360 g) all-purpose our
1 1

112 teaspoons baking powder

1

2 teaspoon salt

2 large eggs 4 cup (2 oz/60 g) granulated sugar

1

cake

4 cup (2 oz/60 g) rmly packed brown sugar

1

2 cup (4 oz/125 ml) whole milk

1

2 tablespoons unsalted butter, melted 1 teaspoon vanilla extract Canola or peanut oil for deep-frying Maple Glaze (page 106)
MAKES ABOUT 10 DONUTS AND THEIR HOLES

RECIPE CONTINUED ON PAGE 66

NEW FLAVORS

65

WORLD

around the

lemon-lled beignets creole calas ricotta zeppole cardamom-honey balls churros with chocolate sauce bombolini chocolate-glazed french crullers banana fritters sopaipillas

83 85 86 88 91 93 95 97 98

churroswithchocolatesauce
The long, ridged horns of the Churro breed of Spanish sheep inspired the elongated shape of the well-loved Latin American donuts called churros. Made by piping strips of pte choux (a classic pastry borrowed from France) into hot oil, they are often served with cups of warm chocolate sauce for dipping.
CHOCOLATE SAUCE
1 cup (8 oz/250 ml) half-and half 3 tablespoons unsalted butter, cut into cubes 3 cup (1 oz/30 g) unsweetened cocoa, preferably Dutch process
1

To make the chocolate sauce, in a saucepan over medium-low heat, combine the half-and-half, butter, cocoa powder, and sugar and bring to a simmer, whisking to dissolve the sugar and cocoa powder. Cook for 1 minute, whisking constantly. Remove from the heat and stir in the vanilla. Pour the sauce into a heatproof bowl. Set aside and cover to keep warm. To make the churros, cut the butter into 1 2 -inch (12-mm) cubes. In a saucepan over medium heat, combine 1 cup (8 oz/250 ml) water, the butter, and salt and bring to a boil, stirring to melt the butter. Add the our all at once and stir vigorously with a wooden spoon until the our is incorporated and the dough pulls away from the sides of the pan in a ball. Reduce the heat to low and cook, stirring constantly, for 1 minute. The dough will continue to pull away from the pan sides in a large clump. Scrape the dough into a large bowl. Using an electric mixer set on medium speed (use the paddle attachment for a stand mixer), beat until the dough forms large clumps, about 1 minute. Add the eggs one at a time, beating until smooth after each addition. Beat in the vanilla. Line a baking sheet with paper towels. Pour oil to a depth of 2 inches (5 cm) into a deep-fryer or deep, heavy saut pan and warm over medium-high heat until it reads 360F (182C) on a deep-frying thermometer. Fit a pastry bag with a 1 2 -inch (12-mm) star tip and spoon the dough into the bag. Dip a large, wide spatula into the hot oil, letting any excess drip back

2 cup (4 oz/125 g) granulated sugar

1

1 teaspoon vanilla extract

pte
CHOUX

CHURROS
2 cup (4 oz/125 g) unsalted butter
1 1

2 teaspoon salt

1 cup (5 oz/150 g) all-purpose our 3 large eggs, at room temperature

1

2 teaspoon vanilla extract

Canola oil for deep-frying 3 cup (5 oz/150 g) granulated sugar

2

1 teaspoon ground cinnamon

MAKES ABOUT 35 CHURROS

RECIPE CONTINUED ON PAGE 92

AROUND THE WOR LD

91

chocolateglazedfrenchcrullers
French crullers, identied by their famous uted rings, have a light and airy texture produced by their age-old pte choux, which uses only our, butter, water, and eggs. Chocolate glaze is used here, but cinnamon, maple, or vanilla glaze (see pages 105 and 106) also make delectable options.
4 tablespoons (2 oz/60 g) unsalted butter, cut into small pieces 2 teaspoon granulated sugar
1 1 1

In a saucepan over medium heat, combine 1 2 cup (4 oz/125 ml) water, the butter, sugar, and salt and bring to a boil, stirring to melt the butter. Add the our all at once and stir vigorously with a wooden spoon until the our is incorporated and the dough pulls away from the sides of the pan in a ball. Reduce the heat to low and cook, stirring constantly, for 1 minute. The dough will continue to pull away from the pan sides in a large clump. Scrape the dough into a large bowl. Using an electric mixer set on medium speed (use the paddle attachment for a stand mixer), beat until the dough forms large clumps, about 1 minute. Add the eggs one at a time, beating until smoothly blended after each addition. Add the vanilla and beat until smooth. Pour oil to a depth of 2 inches (5 cm) into a deep-fryer or deep, heavy saut pan and warm over medium-high heat until it reads 360F (182C) on a deep-frying thermometer. Line a baking sheet with paper towels. Line a second baking sheet with waxed paper. Cut eight 4-inch (10-cm) squares of waxed paper and arrange them on the paper-lined baking sheet. Brush the paper squares with oil. Fit a pastry bag with a 1 2 -inch (12-mm) star tip and ll the bag with the dough. Pipe a 3-inch circle of dough onto each of the 8 squares of paper. When the oil is hot, carefully turn over one of the dough-topped paper pieces and slide the dough circle into the hot oil. Repeat to add 1 or 2 more dough circles to the oil. Be sure not to overcrowd the pan. The crullers

2 teaspoon salt

2 cup (212 oz/75 g) all-purpose our 2 large eggs, at room temperature

1

2 teaspoon vanilla extract

pte
CHOUX

Canola or peanut oil for brushing and deep-frying 3 cup (5 oz/160 ml) Chocolate Glaze (page 107)
2

MAKES 8 CRULLERS

RECIPE CONTINUED ON PAGE 96

AROUND THE WOR LD

95

fillings, glazes, and toppings

meyerlemoncustard
1 cup (8 oz/250 ml) whole milk 3 large egg yolks
1

bananacustard
1 cup (8 oz/250 ml) whole milk 3 large egg yolks
1

2 cup (4 oz/125 g) granulated sugar

3 cup (3 oz/90 g) granulated sugar

4 teaspoons cornstarch 2 tablespoons unsalted butter, at room temperature

1 1

4 teaspoons cornstarch 2 tablespoons unsalted butter, at room temperature 2 ripe bananas, mashed 1 teaspoon vanilla extract
MAKES ABOUT 112 CUPS (12 FL OZ/375 ML)

2 teaspoon grated Meyer lemon zest 4 cup (2 oz/60 ml) fresh Meyer lemon juice

1 teaspoon vanilla extract

MAKES ABOUT 112 CUPS (12 FL OZ/375 ML)

In a saucepan over medium heat, warm the milk until small bubbles appear along the edges of the pan. Remove from the heat. In a heatproof bowl combine the egg yolks, sugar, and cornstarch and whisk until smooth. Slowly whisk in the hot milk until blended. Return the egg-yolk mixture to the saucepan and place over medium heat. Cook, whisking constantly, until the mixture comes to a boil and thickens, about 3 minutes. Continue cooking, stirring constantly, for 1 minute longer to cook completely. Pour the custard through a ne-mesh sieve into a clean bowl. Stir in the butter, bananas, and vanilla. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming and poke a few holes in the plastic with the tip of a knife to allow steam to escape. Refrigerate until well chilled, for at least 2 hours or up to overnight.

In a saucepan over medium heat, warm the milk until small bubbles appear around the edges of the pan. Remove from the heat. In a heatproof bowl, combine the egg yolks, sugar, and cornstarch and whisk until smooth. Slowly whisk in the hot milk until thoroughly blended. Return the egg-yolk mixture to the saucepan and place over medium heat. Cook, whisking constantly, until the mixture comes to a boil and thickens, about 3 minutes. Continue cooking, stirring constantly, for 1 minute longer to cook. Pour the custard through a sieve into a bowl. Stir in the butter, lemon zest and juice, and vanilla. Press a piece of plastic wrap onto the surface of the custard to prevent a skin from forming and poke a few holes in the plastic with the tip of a knife to allow steam to escape. Refrigerate until chilled, at least 2 hours or up to overnight.

102

FILLINGS, GLAZES, AND TOPPINGS