Glazed, Filled, Sugared & Dipped: Easy Doughnut Recipes to by Stephen Collucci, Elizabeth Gunnison

By Stephen Collucci, Elizabeth Gunnison

Whether you think that of them as "doughnuts" or "donuts," you'll be surprised at how effortless it really is to make those candy treats at domestic.

Dripping with chocolate glaze, bursting with candy vanilla cream or blackberry jam filling, or just rolled in cinnamon sugar--doughnuts, even if you love them, can't be beat while freshly made. And they're strangely effortless to fry--or bake--from scratch.

Glazed, crammed, Sugared & Dipped comprises recipes for traditional cake and yeast-raised doughnuts in addition to for zeppole, beignets, churros, bomboloni, and doughnut holes--plus glazes, fillings, and sauces to mix 'n match. With greater than 50 recipes and 50 full-color photos, this cookbook will open up the glorious international of home made doughnuts to any domestic baker.

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Additional resources for Glazed, Filled, Sugared & Dipped: Easy Doughnut Recipes to Fry or Bake at Home

Sample text

Seasoning: This must be done at the from the sauce. last moment 27 to keep the oil from separating I7 The Nouvelle Cuisine Add tomato of Jean 6- Pierre Troisgros paste and vinegar to the sieved tomatoes. Mixing con- tinuously with a wire whisk, incorporate the Add salt, Note: // fresh omit tarragon This sauce tarragon entirely. is rine de legumes I 7 oil, a few drops at a time. pepper, tarragon, and parsley. is unavailable, substitute fresh basil. Otherwise, Do not substitute dried tarragon. Ed.

The fish fumet: Place all the trimmings, including the head and bones, in a small casserole. Add the onion, bouquet garni, garlic, V/2 quarts of cold water, and a good pinch of coarse salt. Bring the water to a boil and skim the surface. Continue to boil gently, for 25 minutes, l then strain through a fine sieve. 3. The herbs: Remove chervil, watercress, spinach and sorrel. the stems from the spinach, sorrel, parsley, and tarragon. Wash Strip off the central vein from the the greens and herbs, drain well, then chop coarsely to decrease their volume and make them more manageable.

Cut these into small medallions about l A inches in diameter. 2. The fish fumet: Place all the trimmings, including the head and bones, in a small casserole. Add the onion, bouquet garni, garlic, V/2 quarts of cold water, and a good pinch of coarse salt. Bring the water to a boil and skim the surface. Continue to boil gently, for 25 minutes, l then strain through a fine sieve. 3. The herbs: Remove chervil, watercress, spinach and sorrel. the stems from the spinach, sorrel, parsley, and tarragon.

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