Glazed, Filled, Sugared, & Dipped
Hazel & Dewey
Easy Doughnut Recipes to Fry or Bake at Home
Dripping with chocolate glaze, bursting with sweet vanilla cream or blackberry jam filling, or simply rolled in cinnamon sugar—doughnuts, however you like them, can’t be beat when freshly made. And they’re surprisingly easy to fry—or bake—from scratch.
Glazed, Filled, Sugared & Dipped includes recipes for classic cake and yeast-raised doughnuts as well as for zeppole, beignets, churros, bomboloni, and doughnut holes—plus glazes, fillings, and sauces to mix and match. With more than 50 recipes and 50 full-color photographs as well as tips on equipment and techniques, this cookbook will open up the wonderful world of homemade doughnuts to any home baker.
Notable Recipes: Apple Cider Doughnuts with a butterscotch dipping sauce. Bacon, Cheddar, & Chive Cake Doughnuts with honey butter. Banana Cream Doughnuts with peanut butter mousse. Whiskey Glazed Cake Doughnuts with passionfruit caramel.
Chapters: 1) Basic Doughnut Recipes 2) Doughnuts for Breakfast 3) Doughnuts for Dessert 4) Fillings, Glazes, & Sugars 5) Accompaniments
Author: Stephen Collucci, aka Mr. Dougnut, is the pastry chef at Colicchio & Sons in New York City. His work has been featured on New York Magazine's Grub Street and at the NYC Food & Wine Festival.
Details: 7.5" x 9.25" / Hardcover / 160 pages / Potter / Random House