Doughnuts: Delicious recipes for finger-licking treats
By Hannah Miles
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About this ebook
Hannah Miles
A lawyer and MasterChef finalist, Hannah Miles has developed a second career as a cake maker and food writer. She is the author of The Gluten-free Baker, Popcorn Treats, Milkshake Bar, Doughnuts, and Cheesecake—all published by Ryland Peters & Small. Hannah lives in the UK but is a regular visitor to Brooklyn, NY, where her brother and his young family enjoy discovering new pies to share with her.
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Doughnuts - Hannah Miles
DOUGHNUTS
Delicious recipes for finger-licking treats
HANNAH MILES
Photography by
WILLIAM LINGWOOD
For Hunter Miles, a very special little girl x
DESIGNER Clare Barber
EDITOR Rebecca Woods
PRODUCTION Patricia Harrington
ART DIRECTOR Leslie Harrington
EDITORIAL DIRECTOR Julia Charles
PROP STYLIST Liz Belton
FOOD STYLIST Lucy Mckelvie
INDEXER Hilary Bird
First published in 2012
by Ryland Peters & Small
20–21 Jockey’s Fields
London WC1R 4BW
and
519 Broadway, 5th Floor
New York, NY 10012
www.rylandpeters.com
Text © Hannah Miles 2012
Design and photographs
© Ryland Peters & Small 2012
Printed in China
10 9 8 7 6 5 4 3 2 1
The author’s moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.
eISBN: 978-1-84975-399-9
ISBN: 978-1-84975-251-0
A CIP record for this book is available from the British Library.
US Library of Congress Cataloging-in-publication data has been applied for.
AUTHOR’S ACKNOWLEDGMENTS:
With many thanks to Ryland Peters & Small, particularly Julia Charles for allowing me to indulge my doughnut dreams, Rebecca Woods for the patient editing and Leslie Harrington and Clare Barber for the beautiful book design and art direction. With thanks to William Lingwood for the stunning photography and to Lucy Mckelvie for baking such delicious-looking doughnuts. Thanks also to Liz Belton for the pretty prop styling and to Lauren and JJ for all their hard work publicizing this book. Love and hugs to Heather, Elly and Claire from HHB Agency who are with me every step of the way. Particular thanks to Merrin Ashcroft for all the wonderful doughnut tips and advice–you were my knight in shining armour and this book would not have been written without you! And to my doughnut tasters–the Lidlington Allotment association, Podington Sewing Circle and all my friends and family–a HUGE thank you for going beyond the call of duty and eating so many doughnuts!
NOTES
• All spoon measurements are level, unless otherwise specified.
• Eggs are medium unless otherwise specified. Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems.
• When a recipe calls for the grated zest of citrus fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water before using.
• If doughnuts are filled with fresh cream, ensure they are stored in a refrigerator until ready to serve.
CONTENTS
Lip-smacking Delights
Fun-filled Treats
A Hole Lot of Fun!
Wacky Ways
Around the World
Index
Lip-smacking Delights
Doughnuts, whether fried, baked or batter, are a naughty, but very nice, indulgence! Popular the world over—from the Krispy Kremes made famous by New York TV series Sex and the City, to the battered delights served warm in Asian street markets—whatever type of doughnut is your favorite, there is a delicious recipe in this book for you. Simple and easy to prepare at home, using standard kitchen equipment or newly available doughnut pans, these doughnuts are perfect for snacks, parties or even desserts.
There are several methods for preparing doughnuts. The most common doughnuts are made from a light yeast dough and fried, which although take time to prepare, are most definitely worth the wait. For a healthier option, oven baked doughnuts offer a lower fat content as they are not fried in oil. There are a variety of shaped pans available in good kitchen stores for baked doughnuts, which give them a classic doughnut ring shape. You can also make doughnuts with a batter similar to that used for waffles or thick pancakes. These can either be made using a batter dispenser to drop rings of batter into hot oil or using a doughnut machine. Doughnut machines are relatively inexpensive and work similarly to a waffle iron. They produce doughnuts very quickly and are therefore ideal for large scale doughnut production—such as for the Doughnut Croquembouche on page 43.
I have to confess that, at first attempt, making traditional fried doughnuts can seem a little daunting and there are a few things that can go wrong. However, the steps in this book simplify the process and will ensure that you make perfect doughnuts every time. One of the key steps is the right combination of flour for your doughnut base—whilst you can use strong/bread flour on its own, the best results use a combination of this and ordinary all-purpose/plain flour to give lightness to the dough.
An essential step in making perfect fried doughnuts is the kneading process. Do not underestimate the time you must knead the dough