Homemade Doughnuts - Kamal Grant

HOMEMADE
DOUGHNUTS
DOUGHNUTS
TECHNIQUES AND RECIPES
FOR MAKING SUBLIME DOUGHNUTS IN YOUR HOME KITCHEN
KAMAL GRANT
“I got into this business because I love
sweets. Sweets make people happy, and my
culinary career is dedicated to spreading joy
and doughnut love”
Kamal Grant
CONTENTS

INTRODUCTION
CHAPTER 1
THE HISTORY OF THE DOUGHNUT
CHAPTER 2
DOUGHNUT BASICS: INGREDIENTS & EQUIPMENT
CHAPTER 3
DOUGHNUT-MAKING TECHNIQUES
CHAPTER 4
DOUGHNUT RECIPES
YEAST DOUGHNUTS
Chocolate
Plain
Potato
CAKE DOUGHNUTS
Plain
Chocolate
Red Velvet
Sour Cream
Blueberry
Spice Cake
Old-Fashioned
Funnel Cakes
Gluten-Free
FRITTER DOUGHNUTS
Dough-Based
Batter-Based
BISCUIT-STYLE DOUGHNUTS
Canned Biscuit Doughnuts

PIE-CRUST DOUGNUTS
Fried Apple Pie

Fried Peach Pie
Fried Sweet Potato Pie
Fried Lemon Meringue Pie
CHAPTER 5
GLAZES AND ICINGS
GLAZES
Honey Glaze
Peanut Butter Glaze
Strawberry Glaze
Lemon-Thyme Glaze
Orange with Grand Marnier Glaze
ICINGS
Salted Caramel Icing

Milk Chocolate Icing
Dark Chocolate Icing
Orange Icing
White Chocolate Icing
Dulce de Leche Icing
Vanilla Fondant Icing
Maple Icing
Peanut Butter Icing
Pistachio Icing
Pink Lemonade Icing
German Chocolate Icing
Cream Cheese Icing
Bourbon Icing
CHAPTER 6
FILLINGS
Raspberry Jam Filling
Apple Butter Filling
Fresh Strawberry Filling
Blueberry Filling
Whipped Chocolate Ganache Filling
Whipped Vanilla Cream Filling
Vanilla Bavarian Cream Filling
Coffee Custard Filling
Chocolate Pastry Cream Filling
Lemon Curd Filling
CHAPTER 7
ACCOUTREMENTS
Almonds
Pecans
Candied Bacon
Carrot Sprinkles
Toffee
Chocolate Curls
Balsamic Vinegar Reduction
Orange Dust
Lemon-Lime Dust
Toasted Coconut
CHAPTER 8
AROUND THE WORLD IN DOUGHNUTS
Ham, Jalapeno, and Cheddar Hushpuppies
Mama’s Empanadas
Beignet
Churro
Zeppole
Paczki
CHAPTER 9
CREATIVE DOUGHNUT COMBINATIONS
ACKNOWLEDGMENTS
ABOUT THE AUTHOR
INDEX
“The donut is the street thug of the pastry
world, strutting past Madeline and Éclair.”
Patrick Kuh, Los Angeles magazine

INTRODUCTION
COMMUNITY IS VERY OFTEN FORMED AROUND FOOD. The simple act of

“breaking bread” with another person can significantly impact the quality of
our social interactions. We sit down at the dinner table with our families to
share a meal and the details of our days. We have lunch with new
colleagues to help create a bond that extends beyond business. And
sometimes, we gather around a box of doughnuts at our church, local
community center, or workplace conference room to experience a sense of
camaraderie and to tackle a project.
Anthropologists have long understood that eating is among the most
social acts that people have shared throughout time. As Paul R. Mullins
explains in Glazed America: A History of the Doughnut, “The moment our
earliest hominid relatives gathered at central base camps and began to share
food production and consumption was a critical juncture that did not simply
ensure our literal survival; the acquisition, distribution, and consumption of
food established a social framework within which labor roles, kin relations,
and even group identity began to coalesce.” But, even as our social
structures evolve due to changes in labor and family dynamics, and access
to microwavable meals, fast food, and meal delivery services—all changes
that affect the shared experience of meal preparation and consumption—
doughnuts still have a remarkable ability to bring people together. Perhaps
this is why they come by the dozen.
So what makes the doughnut so special? When I was growing up, I
remember that my mom would bring home Dunkin’ Donuts to me and my
brother as a special treat. There was such excitement around it, as we
negotiated (okay, maybe wrestled) over the last twisted yeast doughnut. I
don’t remember anyone at the time making doughnuts at home. Making
doughnuts can be a lot of work, and with the rise of chains such as Dunkin’
Donuts and Krispy Kreme, access to doughnuts became easy and
inexpensive, and a simple way to bring joy to any occasion. Years later, in
my high school home economics class, my teacher would show us how to
make “monkey bread,” a messy collection of dough covered with cinnamon
and sugar and baked. Being a sweet lover, I was hooked. I later
experimented with frying canned biscuit dough at home to make my first
doughnuts—the beginning of my fascination with the pastry.
Making doughnuts at home can be a cumbersome undertaking for the
novice baker and even though my livelihood is based on people like you
coming to my shop, Sublime Doughnuts, it behooves me as a fan and
passionate advocate of this pastry (the “thug of the pasty world”) to share
my knowledge and experience to help you create these “sublime” treats in
your own home. I got into this business because I love sweets. Sweets make
people happy, and my culinary career is dedicated to spreading joy.
I encourage you to use this book as a guide to understand the building
blocks of baking science. Once you master the basic techniques and recipes,
you will be creating your own unique flavors to share with family and
friends.
Thanks for spreading doughnut love!
Officers at a USO club ca. 1942 enjoying doughnuts, USA, “A Home Away from Home” USO club
operated by the Salvation Army
“The sight of all those doughnuts marching
solemnly to their fate makes me proud to be

an American.”
Nora Ephron, on her visit to New York’s first Krispy Kreme
franchise
CHAPTER 1
THE HISTORY OF THE DOUGHNUT
DOUGHNUTS HAVE A RICH HISTORY in almost every culture since the

beginning of time. As soon as people were able to fry dough, they began
making their own variations. “Olive oils, animal fats, and other vegetable
oils would have been suitable for frying grains, and a vast range of places
can make a claim to early fried treats,” says anthropologist Paul R. Mullins
in Glazed America: A History of the Doughnut. From fried dough balls
dusted with powdered sugar in the Horn of Africa to fried dough soaked in
yogurt and sprinkled with vegetables and spices in India, Mullins explains,
“All of the sweet fried pastries that emerged throughout the world are
relatives to the doughnut, but they are distinguished by shape, seasonings,
ingredients, or preparation techniques. The northern Mexican pastry knows
as the sopapilla, for instance, is a flat flour crescent that can accompany a
meal or be a dessert when garnished with honey, powdered sugar, or
cinnamon.”
The actual term doughnut is believed to have been first written by
Washington Irving in his 1809 A History of New York. In describing the
food at New York parties he wrote, “Sometimes the table was graced with
immense apple pies, or saucers full of preserved peaches and pears; but it
was always sure to boast an enormous dish of balls of sweetened dough,
fried in hog’s fat, and called doughnuts, or olykoeks—a delicious kind of
cake, at present, scarcely known in the city, except in genuine Dutch
families; but which retains its pre-eminent station at the tea tables in
Albany.” Most stories of the doughnut’s origin align with the connection
that Washington Irving established with the “genuine Dutch.” However,
there are many competing claims, linking the origin of the doughnut to the
Pilgrims on the Mayflower all the way to the Spanish royal court of the
1620s.
Toby J. Swaford explains how the doughnut got its shape, on the Fort
Collins Museum & Discovery Science Center blog: “Legends surrounding
the particular geometry of the doughnut largely center on Elizabeth Gregory
and her son, Captain Hanson Crockett Gregory. Elizabeth was well known
for her olykoeks and her recipe included the use of spices and a filling of
hazelnuts or walnuts. Before he began a long voyage, Elizabeth would
provide her son with a large supply of olykoeks. She also gave a copy of her
recipe to the ship’s cook so that he could make more for Captain Gregory
and his crew. According to the Captain, he improvised a method of holding
his snack as he steered through rough seas, by impaling the doughnuts on
the ship’s wheel, thus creating the first doughnuts with holes. Another
version of the story indicates that Hanson Gregory simply didn’t like the
nuts and poked them out of the cakes before eating them. Either way, the
ship’s cook is reported to have made his doughnuts with the middle
punched out using the lid of a round pepper tin. Captain Gregory is quoted
in the Boston Post as creating ‘The first dough-nut hole ever seen by mortal
eyes.’ Regardless of its origins, the hole provides that signature doughnut
shape.”
Salvation Army making doughnuts under bombardment of German guns, Front Line France, postcard
from Chicago Daily News 1918
By the early twentieth century, the doughnut was firmly established as an

American favorite. They even found their way onto the battlefields of
France during the First World War, when members of the Salvation Army
provided coffee and doughnuts to American soldiers as a comfortable
reminder of home. Mullins explains, “The women at first planned to make
pies, but their camps had few reliable stoves and scarce raw materials—
sugar, four, and baking powder were the bulk of the cupboard. While a
couple of them tried to produce pies, Helen Purviance began to prepare
fried dough, noting that ‘I was literally on my knees when those first
doughnuts were fried, seven at a time, in a small frying pan. There was also
a prayer in my heart that somehow this home touch would do more for
those who ate the doughnuts than satisfy a physical hunger.’ The women’s
water-soaked tent collapsed on the first day of doughnut cooking, but
Purviance later remembered that their doughnuts ‘didn’t even have time to
cool before they were eaten.’ Salvation Army women quickly began
distributing the doughnuts and coffee along the line, and the distinctive
smell pervaded the trenches and brought many more soldiers to the
‘Doughnut Girls.’… One solider reported that ‘The Salvation Army has a
nice hut where we can get real, honest American cocoa, pies, and doughnuts
made by American girls. Gee, but they taste good!’ Along the trenches
doughnuts became important treats that reminded soldiers of home, wives,
and mothers and fortified troops in the face of war. The women were soon
reportedly making as many as nine thousand doughnuts a day, and by war’s
end Purviance estimated that she had handed out more than a million.”
* DOUGHNUT TRIVIA *
The first Friday in the month of June is National Doughnut
Day. The event was initiated by the Chicago Salvation Army in
1938 to celebrate the Salvation Army lassies who volunteered
their cooking skills in Europe. One of the favored foods they
made for the hungry troops was doughnuts.
Donut Day began on June 4, 1938, as a way to thank the volunteers that
had served in the First World War and as a fundraiser for the Chicago
Salvation Army’s fight against hunger in the Depression Era. Not even the
Great Depression could slow the American demand for the doughnut, with
doughnuts being relatively inexpensive to make, as well as a filling food for
the consumer. The Doughnut Corporation of America’s own data indicate
that doughnuts increased in popularity from the Depression through the
war, with U.S. consumption rising from 1.26 billion doughnuts in 1933 to
3.96 billion in 1939.
Around this time, doughnut flavor options were limited. Most bakeries
offered vanilla or chocolate. Bill Rosenberg changed the doughnut
landscape with the launch of Dunkin’ Donuts. Rosenberg already had a
successful catering business and company, selling ten-cent coffee—twice
the average price, but marketed as the “world’s best.” Rosenberg had
watched the Howard Johnson franchise model develop, evolving from an
ice cream shop, to a restaurant, and then to a hotel, and he wanted to do
something similar. At first, doughnuts weren’t Rosenberg’s primary
objective. He just saw them as a way to sell more coffee. As Dunkin’
Donuts created new flavors, though, a doughnut renaissance happened—
doughnuts became the first pastry to break out of a bakery and occupy its
own commercial space. Today, we see doughnut enthusiasts (some featured
later in this book) picking up the mantel to create original flavors in an
artisanal manner.
Doughnut chains began to rise in the United States, but none with the
particular “theatrical” quality as Krispy Kreme. Krispy Kreme allows
patrons to watch the entire doughnut-making process, automated from start
to finish, and then taste the freshly made hot treat. Our fondness for the
doughnut obviously lies in the taste, but perhaps also in the sentiment they
stir in us. As the San Francisco Chronicle explains in “The Hole Story,”
“Retro aesthetics and ambiguous heritage heighten the doughnut’s capacity
to evoke childhood and family experiences. A California consumer seemed
transported back to her youth when she said, ‘I remember clearly when I
was very young biting into a warm doughnut. If there’s anything better in
the world than a warm doughnut, I don’t know what it is.’”
The influence of a culturally and ethnically diverse American population
undoubtedly helped create the doughnut that we are familiar with today—a
sweet treat whose fans cross cultural and socioeconomic lines. One only
needs to walk into a local doughnut shop to see the broad spectrum of
people from diverse backgrounds that the doughnut attracts. Executives
stand in line right next to construction workers, both intent on providing
sustenance and a morale boost to their employees. College students gather
for a sweet sugar high and last-minute study session before a big test, and
others savor a fairly priced breakfast while they leisurely enjoy the
newspaper.
CHAPTER 2
DOUGHNUT BASICS: INGREDIENTS &

EQUIPMENT
It has been exciting to watch the foodie revolution that has

occurred with the rise of bloggers and food-centered programs
featured on channels such as The Food Network. Here in Atlanta,
we have a number of restaurants owned and operated by Top Chef
competitors and winners. The increase in this rich and diverse
culinary talent has raised the bar for all chefs. Now people want
more than a good-tasting product. They want unique and creative
flavor combinations and beautifully presented meals. And you can
be a part of this revolution: understanding the science behind the
ingredients that you use to create your own doughnuts, as well as
the range of techniques that you can employ in the baking process
to create a tasty and aesthetically appealing doughnut, will help you
take your doughnuts (and hopefully all of your cooking endeavors)
to the next level of excellence!
INGREDIENTS AND HOW THEY WORK

In this section, I will teach you about the science behind the ingredients. As
you grow as a baker, you can use this information to troubleshoot problems
and create your own recipes.
FLOUR: Wheat flour is the building block of all baked goods. Flour contains
proteins that, when mixed with water, forms gluten, which has the ability to
hold its shape. It can be elastic (having the ability to bounce back) and
extensible (having the ability to stretch without breaking) at the same time.
WATER: Water is the second most important ingredient in dough because it
hydrates the flour, which is necessary for a moist product. Water can help
control the temperature of the dough, the feel of the dough, and ultimately
the moisture and softness of the finished product. You don’t want to make
bricks and you don’t want to make pancakes, but somewhere in between
you will find the perfect doughnut.
Water represents approximately 40 percent of the end dough mass. If your

dough is not coming out correctly, you may want to investigate your “water
hardness,” or the mineral content. It is important to make sure that your
water quality is high, and ideally at a level of “medium hardness” (50 parts
per million of mineral salt). Too much mineral salt in the water will interact
with the yeast in the dough, slowing fermentation and causing the dough to
become too sticky or “slack.”
SUGAR: When added to dough, sugar contributes a number of things. It’s

food for the yeast. In the mixing process, sugar breaks down (becomes
hydrolyzed) and turns into glucose and fructose, which are then readily
available for the yeast to eat, creating the gasses that make the dough rise
and become tender. The residual sugar that is left over adds to the crust
color; holds a lot of moisture, creating a softer end product that keeps
longer; and adds a sweet flavor, enhancing the baked good’s flavor and
aroma.
FAT (BUTTER, SHORTENING, OIL): Doughnuts are different from other baked
goods because they are submerged in a heated, edible fat rather than baked.
You want to choose a high-quality, tasty fat, such as peanut or canola oil
because it will be a part of the deliciousness of the final product. Fat also
creates a tender, soft product. Too much fat in the dough will make the
doughnut absorb more fat when fried, so it is important to make sure you
have the correct amount of fat in the dough and that it is being fried at the
correct temperature. When the doughnut cools, the fat also acts as a barrier
to moisture, preventing the doughnut from getting stale.
MILK: When dealing with milk, especially with dough, you have to heat it
or scald it because unheated milk results in a slack dough that doesn’t rise
enough. When you heat milk, the proteins eliminate this problem. Also,
milk contains lactose, which acts as a reducing agent and is un-fermentable,
so it won’t be fermented by the yeast the way sucrose will. Sucrose gets
broken down into glucose, which can be fermented by the yeast, but lactose
doesn’t, so it will be a residual sugar left over in the dough. This helps with
the crust color. If you are using dry milk, it will increase water absorption,
so, you may need to add more water to the dough. Milk also strengthens the
dough, giving it a better fermentation tolerance.
SALT: The most common salt used by bakers is sodium chloride (NaCl). Salt
enhances flavor. It increases the perception of sweetness and imparts a
greater fullness to the mouth, while suppressing bitterness. Salt also gives
the gluten strength and fermentation tolerance. Bakers add salt at the end
because you can mix half as long to get the same results. Salt can also have
a negative effect on yeast, slowing it down by sucking the active water from
the yeast and reducing gasses necessary to rise. I prefer to use sea salt
because it has a lot of trace minerals and a more complex flavor. Note:
When using different types of salt (flakes, granules, etc.), it is more accurate
to weigh it rather than measuring it by volume.
EGGS: Eggs give the dough its color and taste, increase the product’s
nutritional value, and help bind all of the ingredients together. The protein
in the egg whites help with the Maillard reaction, giving the doughnut a
good crust color, while the yolk gives the doughnut a golden crumb color.
YEAST: Baker’s yeast is known as Saccharomyces cerevisiae. It is a natural
leavener, as it is a living organism—a bacteria that eats fermentable sugars
in the dough and emits carbon dioxide and ethanol, which makes dough
rise. When you are referring to a “yeast-raised” doughnut this is how it gets
its light, fluffy texture. For most of the recipes in this book, you will be
using instant (rapid rise) yeast because it is a more efficient product that
does not need refrigeration and mixes easily with dry ingredients (as
opposed to active dry yeast, or compressed or fresh yeast).
POTATO FLOUR (OR POTATOES): Potato flour is added to a dough to increase

the moisture of the product, preventing it from becoming stale quickly.
Potatoes can hold a lot more water weight than flour can, so you end up
with a lighter, more tender product.
BAKING SODA: Baking soda, or sodium bicarbonate (NaHCO3), is an

alkaline that when combined with an acid (such as buttermilk, lemon juice,
or sour cream) reacts to release carbon dioxide, causing a batter to expand
and makes for a lighter product.
BAKING POWDER: Baking powder is the combination of baking soda and an

acid (such as tartaric acid, or cream of tartar) that you can add to a batter to
make it leaven and expand when you do not already have an acidic
substance (such as buttermilk, lemon juice, or sour cream) in the recipe.
There are two types of commonly used baking powders: 1) single acting,
which reacts as soon as it is mixed with water, and 2) double acting, which
reacts with water and then again at a high cooking temperature so that you
can have an additional rise when the product reaches its baking zone—
either the fryer or the oven.
EQUIPMENT
There are many different tools that you can use while baking. Some
equipment substantially eases the process, but as you progress in baking,
you will see that there is also much that you can do with your own hands.
The tools and the methods that you use may change as you become more
familiar with working with dough and the baking process.
A. Rolling pin
B. Paddle mixer attachment
C. Spray bottle
D. Doughnut cutter
E. Candy thermometer
F. Whip mixer attachment
G. Zester
H. Bench scraper
I. Chopsticks
J. Spider skimmer
K. Dough hook mixer attachment
DOUGH MIXER: A dough mixer, available in household or industrial

versions, is an appliance used for kneading large quantities of dough. It is
electrical, with timers and various controls to suit the user’s needs. The
special features could include:
• High speed, low speed, and bowl reverse
• A kneading bar in the center of the bowl
TABLE: You will need a sturdy table or counter surface to prepare

doughnuts. Wood and marble are preferable surfaces because they are
smooth, flat, and easy to roll dough on, as opposed to other surfaces (steel,
etc.) that can warp and become uneven. Lightly dust the table with flour to
prevent the doughnuts from sticking to the surface.
ROLLING PIN: A rolling pin is a cylindrical utensil used to shape and flatten
dough. There are two styles of rolling pin: rollers and rods (a.k.a. the
French rolling pin). A roller has handles and an interior with ball bearings
that make it easy to spread out the dough evenly while applying less
pressure and maintaining a firm grip on the handles. A rod is simply a
cylindrical device that you roll across the dough while applying pressure
with your hands. I recommend a roller over a rod for doughnut making
because it is easier to handle while applying even pressure.
DOUGHNUT CUTTERS: You can buy doughnut cutters, which typically come
in a circular shape, but they can also be improvised by using a clean can lid.
The hole can be created using the cap from a recyclable water bottle.
Whichever tool you use, the optimal size for a doughnut is 3 inches (7.6
cm) in diameter.
BENCH SCRAPER: Also called a “dough scraper,” a bench scraper is a tool

used by bakers to manipulate dough and to clean surfaces on which dough
has been worked. It is generally a small sheet of stainless steel with a
handle of wood, plastic, or simply a roll in the steel blade along one of the
long sides. Bakers and pastry chefs use this tool to help pick up, turn, and
portion dough.
LARGE POT FOR FRYING OIL: I recommend a 5-quart (4.7 L) deep sauce pan
or Dutch oven. This size is preferable because it can hold a lot of oil while
maintaining an even temperature. You don’t want the temperature of the oil
to drop as you begin to place doughnuts in it because it will throw off your
frying time and the consistency of your final product. Working with this
size pot, you should be able to make two dozen doughnuts.
CANDY THERMOMETER: A candy thermometer, also known as a sugar

thermometer, is a device used to measure the temperature and therefore the
stage of a cooking sugar solution. For the purpose of doughnut making, it is
used to measure hot oil for frying. There are several kinds of candy
thermometers available. These include traditional liquid thermometers, coil-
spring dial thermometers, as well as digital thermometers. The digital
thermometers tend to read the temperature more quickly and accurately, and
some models have an alarm when the thermometer hits a certain
temperature.
TONGS/CHOPSTICKS: Tongs are used for gripping and lifting. They are an
important tool in doughnut making because they allow you to turn and
rotate the dough with delicate precision. Chopsticks can function in the
same way. Do not use a fork or anything that could pierce the dough and fill
it with grease.
COOLING RACK: The cooling rack functions as a way to cool baked goods
and as a handy place to reserve doughnuts until you are ready to serve or
frost them. Cooling racks come in a variety of sizes and are usually made of
metal. Small metal bars run across the rack, allowing air to circulate above
and below the doughnuts.
CHAPTER 3
DOUGHNUT-MAKING TECHNIQUES
I know you are eager to start making (and eating!) your own doughnuts, but
you will save a lot of money on ingredients and personal frustration if you
nail down the basics of doughnut making first. The dough is the key to the
texture and taste of the final product. Both the recipe for the dough and how
you work with it are equally important. In this chapter, we will explore
some common and some not so common doughnut shapes that you can
experiment with creating. For instance, after you master the basic glazed
doughnut, maybe you’ll want to try out a snail or a twist. Learn how to
work with the dough, how it should look, and how it should feel, and you
will be wowing your friends and family with your own sublime doughnuts
in no time.
ROLLING OUT THE DOUGH

1. Place the dough in the mixer and mix until it has full gluten development,
approximately 10 minutes (see “The Window Test”).
2. Turn the dough out onto a floured surface and allow it to rest for 5
minutes.
3. Begin to roll out the dough, starting from the middle and working your
way to the ends—having even dough is very important (A & B). After
you cut the dough out, the weight and size of the dough is determined by
how evenly the dough has been rolled. An even dough affects the size
and texture of the final product.
4. Continue to roll out the dough until it is approximately 3/4-inch (2 cm)
thick (C).
5. Allow it to rest for 5 additional minutes.
6. Dust the cutting tools with flour to keep the dough from sticking, and cut
out the desired shapes.
MAKING CUTOUTS
If your yeast-raised doughnut dough is mixed well enough and your flour
protein is correct, you can normally maintain the shape of the cutout, as
long as it is not too intricate, through the cooking process. At Sublime
Doughnuts we have cutouts in the shapes of letters (our Happy Birthday
doughnuts are a popular treat for workplace birthday celebrations), stars,
and hearts. Almost any cookie cutter that you might use for a sugar cookie
will work for this purpose. The key to maintaining the integrity of the
cutout is to cut and quickly remove it from the rest of the dough, before the
dough has a chance to get too sticky and the process of removing the cutout
dough from the table surface becomes difficult. Flouring the cutter
frequently can help prevent doughnuts from sticking.
THE WINDOW TEST
You can use the window test to determine whether gluten has
developed. Hold the dough between your hands and pull at it gently.
When it can be stretched to the point that you can begin to see through
it, but it has not broken, there has been full gluten development.
However, it is important not to let too much gluten develop because it
will dry out the dough and make it stick to the table. In addition, too
much gluten will change the dough formula. You can tell whether there
has been too much gluten development because the dough will be hot,
slack, sticky, and difficult to work with.
Step 1: Partial gluten development
Step 2: Full gluten development
HAND SHAPING
If you are familiar with bread making and bread rolling techniques, you
know that you can shape bread into braids, twists, or rolls and that it will
maintain that shape when baked. This same process works for doughnuts of
the same shapes—snails, braids, twists, and cinnamon rolls—if you take
delicate care when you fry them. For those of you looking for a truly
artisanal experience, the process of hand-forging doughnuts may be for you.
CINNAMON ROLL
The Sublime Doughnuts’ Cinnamon Roll Doughnut is similar to your
traditional cinnamon roll. When preparing it as a doughnut (fried, not
baked), you need to make sure that sugar does not leak into your fryer.
Sugar in your cooking oil can burn your doughnuts and the cooking pot,
and it compromises the quality of your cooking oil. To avoid this, sprinkle
water on the dough with cinnamon on top, and then roll it up like a
traditional cinnamon roll and fry it. The glaze you put on the doughnut after
cooking it will bring out the sweetness.
THE SNAIL
The snail (a.k.a. the swirl) is a way of rolling dough like a cinnamon roll to
allow for filling on the inside, but it makes a more attractive doughnut. The
name snail is a reference to French baking and pastry arts. The finished
product should resemble a snail’s shell. As a point of reference, snails
normally have a dollop of fruit or cheese in the middle, because they are
traditionally used to create Danish.
THE WAFFLE TECHNIQUE
After you’ve proofed a yeast-raised doughnut, place it in a waffle maker,
pressing down for 10 seconds. Remove it from the waffle maker and then
place it in the fryer.
THE TWIST
The twist is a hand-shaping technique in which you take one strip of dough,
roll it thinly, and then twist it, moving one hand up while holding the dough
in your other hand (back toward your body). While you are holding the
dough, maintain the twist shape so that you can later capture the filling
inside. You can also braid different colors together. At Sublime Doughnuts
we serve the Yin Yang Twist, made up of plain and chocolate raised yeast
dough.
THE BOWTIE
The bowtie is a way to use ring doughnuts and make them slightly fancier.
If you make ring doughnuts that don’t turn out so well—maybe they are
looking a little oblong or you’ve accidently cut off a piece of it—you can
twist it to make it look like more detail has gone into its creation, rather
than just tossing the dough back into a pile to rework it.
CRESCENTS
A crescent is similar to the crescent rolls that we are familiar with from the
grocery store—same technique, same style. You can add cinnamon or
another spice to the middle, or you don’t have to add anything. The crescent
is just another way to eat a doughnut that people seem to enjoy. These same
techniques can be used with croissant dough to create a croissant. At
Sublime Doughnuts, we use this technique to make one of our most popular
doughnuts, the Frosted Croissant.
FRITTERS
There are many styles of fritters. The fritters that you traditionally see in
doughnut shops around the United States are made up of the odds and ends
of the dough pieces. You add fresh or frozen fruit to the dough scraps
(spices can be added as well), and chop it up in the dough until you have a
small dough ball that is then proofed and fried. These fritters tend not to
have a pristine or attractive shape. Instead, they have crispy edges because
of all the random pieces within the doughnut. In the Carolinas these fritters
are referred to as “uglies” because of their ragtag appearance. In contrast,
there are fritters that are made by taking a piece of fruit and dipping it in
batter and frying it. The latter are more common in a nice restaurant.
PROOFING DOUGHNUTS
The purpose of proofing is to surround the doughnuts with heat and
humidity. Humidity and low heat make the yeast organisms more active
without killing them. When the yeast becomes active, it eats sugar and
releases carbon dioxide gas as a waste product. The carbon dioxide
expands, creating air pockets all through the dough. There are several ways
for a home cook to proof doughnuts:
Dishwasher: If you have a dishwasher, as soon as water fills up at the basin
of the dishwasher, allow the water to heat up to approximately 130ºF
(54ºC). Turn off the dishwasher. Place the doughnuts on the tray or screen
inside the dishwasher. Check with the finger indentation test every 5
minutes until the dough recedes slightly.
Microwave: Put a cup of boiling water in the back of the microwave, then
turn your microwave to its lowest power setting. Place the doughnuts in the
microwave, and run the microwave for up to 5 minutes, checking every
minute until the dough is properly proofed. Spray bottle: Spray the
doughnuts with a water bottle. Place a moist towel over the doughnuts.
Leave at room temperature for 30 minutes to an hour.
FRYING DOUGHNUTS
To fry the dough well, you must know about certain factors that happen
during the frying process that turns raw dough or batter into an edible, light,
porous, delicious treat. After you put dough or batter into hot fat, there are
irreversible changes and you can’t go back, so there are important things to
know before you begin. Important considerations are batter weight, what
temperature you are frying at, and how long you fry. At Sublime
Doughnuts, we aim to fry for 1 minute to 1 minute 15 seconds. Frying time
can go up to 4 or 5 minutes, depending on how large the doughnut is.
MEASURE TWICE, FRY ONCE
I recently appeared on a Canadian doughnut show and was mortified to
be eliminated in the first round! The first challenge was preparing cake
doughnuts, and unfortunately, my partner and I had misjudged the
amount of time the doughnuts would need to sit and the amount of
leavening they would need for the batter to rise correctly when it was
placed into the hopper. As a result, a lot more batter came out of the
hopper, making it a heavier and denser doughnut, and our frying liquid
was not at the proper temperature to fry that heavier dough. Not
recognizing this, we didn’t adjust our frying times or temperature, and
our doughnuts were raw in the middle!
When the doughnut hits the frying liquid, the fats in the dough are going to
melt, and the yeast and the carbon dioxide from the baking soda are going
to expand rapidly. In traditional baking, you would call this moment right
before the crust sets the “oven spring.” For our purposes, we’ll call this
moment the “fryer pop.” Once the crust is set, the doughnuts get to
approximately 140ºF (60ºC), which is when the yeast dies. In a yeast
doughnut, if the doughnut is properly leavened, you will notice a white ring
around the center of the doughnut where the doughnut wasn’t completely
submerged. A solid white ring usually indicates that you have a solid airy
doughnut—this is what you want to aim for! With a cake doughnut you
won’t see a white ring because both sides of the doughnut are normally
submerged. After the crust has set, proteins inside the flour coagulate to
form the inside structure of the doughnut, starches begin to gelatinize to
soak up all available water, water vapor begins to escape, and now it is time
to remove the doughnut. The longer you cook your doughnut after this
process has started, the more likely you are to have a dry, burnt, and greasy
product.
CHAPTER 4
DOUGH RECIPES
When you go into a doughnut shop, you usually see two types of
doughnuts, yeast-raised doughnuts and cake doughnuts. A yeast-
raised doughnut is leavened with yeast, which gives it that lightness
and airiness. This type of doughnut is similar to bread in that you
have to proof it and make sure it rises at the proper temperature and
humidity before you fry it. The cake doughnut is raised with baking
powder and baking soda and once you cut it out you can
immediately fry it, so the process goes more quickly. You can
handle yeast-raised doughnut batter throughout the process,
whereas cake doughnut batter is generally wetter. This chapter will
focus primarily on yeast-raised and cake doughnuts, but it will also
feature some variations, including fritters, biscuit-style doughnuts,
and pie-crust (or hand pie) doughnuts.
HOW MUCH TIME DO YOU NEED?

When it comes to yeast-raised doughnuts, baking experience helps, and you
want to make sure that you have enough time to be able to handle the
dough. As an old baker once told me, “The sun rises in the east and the
bread rises by the yeast.” Once you activate your yeast and add it to the
dough, you have to be ready to “go with the dough.”
THE RIGHT TOOL FOR THE DOUGHNUT
If you want an easier, less messy, more professional-looking cake doughnut,
you can buy affordable cake doughnut dispensers on the Internet. You
might consider purchasing one because for cake doughnuts, you want a
light and airy batter, and the lightest way to make it is by not rolling it out.
If you have to roll out cake doughnuts, you’ll need to put a lot of flour
down so that the dough is easy to handle and pick up and put in the fryer.
You can still make cake doughnuts by hand, and a lot of people prefer a
denser cake doughnut (like the Sour Cream doughnut, page 42, or the Old-
Fashioned doughnut, page 48), but it just takes a bit more effort.
BAKER’S PERCENTAGES
Want to be a baker, not a faker? Then use baker’s percentages! Dough
recipes often come in “baker’s percentages,” a simple but useful system
that expresses all ingredients in proportion to the amount of flour used.
The flour amount is always considered 100%. Then, the amount of the
other ingredients is their percentage in relation to the flour. To calculate
these percentages yourself, take the total weight of the ingredient and
divide it by the weight of the flour, and then multiply that number by
100%. For example:
(Total weight of ingredient ÷ Total weight of flour) × 100% = % of

ingredient
The advantage of using baker’s percentages is that the recipe is easily

adapted for any yield, and single ingredients may be varied and other
ingredients added without changing the entire recipe.
YEAST DOUGHNUTS
Be sure to follow the steps below closely, because the mixing of the
dough and the proofing process are both essential to a light and airy
doughnut. Because yeast-raised doughnuts can be handled for much of
the doughnut-making process, this might be a fun time to try out some
of the hand-shaping techniques discussed in chapter 3.
YEAST DOUGHNUTS
CHOCOLATE
Chocolate yeast doughnuts were some of the first doughnuts that

we offered at Sublime Doughnuts when we opened in 2008.
Always looking for ways to diversify our product line to serve
delicious treats to our customers, we decided to add cocoa to our
dough to form chocolate yeast doughnuts. In the South, there is a
strong preference for a softer, moister product than your traditional
dense doughnut, so the new doughnuts were a hit! Chocolate yeast
doughnuts pair well with a variety of icings and fillings. Some of
our customers’ favorites are the A-Town Mocha, which is iced with
White Chocolate Icing (page 89) and filled with Coffee Custard
Filling (page 125), as well as the Salted Caramel Icing (page 81)
and Balsamic Vinegar Reduction (page 145).
See Creative Combinations 01, 02, 04, 12, 15, 27, 33 & 39 for ideas for this dough.
INGREDIENTS
INGREDIENT U.S. METRIC BAKER’S %
Flour 1 pound, plus 13 ounces 818 g 100 %
Sugar 4 ounces 112 g 14%
Baking 1/4 ounce 7 g 1%
powder
Cocoa 1 ounce 28 g 4%
Salt 1/2 ounce 14 g 1.75%
Yeast 11/2 ounces 42 g 5%
Scalded milk 1 pound (slightly more than 1 pint) 454 g 55%
Unsalted 3 ounces 84 g 10%
butter
Eggs 4 ounces (approximately 2 eggs) 112 g 14%
Oil (See page 16)
INSTRUCTIONS
Weigh the dry ingredients and place in a large bowl; set aside. Weigh the
wet ingredients and place in a bowl. Place the dry ingredients on top of the
wet ingredients. I suggest putting the yeast in last to prevent it from getting
wet. Turn the mixer on low speed and mix until you have a homogenous
dough, 1 minute. Turn mixer to medium speed and mix until there is full
gluten development, 10 to 12 minutes. See “The Window Test,” page 22, to
ensure proper development has occurred.
Remove the dough from the bowl. Lightly ball up the dough and place on a
floured work surface; let it to relax for 5 minutes. Begin rolling the dough,
starting from the center, until it is approximately 3/4-inch (2 cm) thick.
Allow the dough to rest for 5 minutes.
Cut out shapes and/or hand shape as desired (see pages 22–25). Place the
doughnuts on a tray or screen. Proof, following the directions on page 26.
Pour the oil to a depth of 3 inches (7.5 cm) into an electric fryer or deep
saucepan and heat to 370°F (188°C). Working with a stick and a skimmer,
drop three or four doughnuts into the oil. Let sit for 90 seconds. Gently flip
each doughnut using the stick and allow the other side to fry for 90 seconds.
Pick up the doughnuts with the skimmer. Place on paper towels or a rack to
cool and drain.
Yield: Makes 12 to 15 doughnuts

YEAST DOUGHNUTS
PLAIN
Plain yeast-raised doughnuts are the most popular doughnut in the

world. They are the base for a lot of different styles and flavors.
See Creative Combinations 03, 09, 10, 11, 16, 18, 19, 22, 23, 24, 25, 26, 29, 30, 31, 35, 36, 39,
40, 42, 43 & 45 for ideas for this dough.
INGREDIENTS
INGREDIENT U.S. METRIC BAKER’S %
Flour 1 pound, plus 13 ounces 818 g 100%
Sugar 4 ounces 112 g 14%
Baking 1/4 ounce 7 g 1%
powder
Salt 1/2 ounce 14 g 1.75%
Yeast 11/2 ounces 42 g 5%
Scalded milk 1 pound (slightly more than 1 pint) 454 g 55%
Unsalted 3 ounces 84 g 10%
butter
Eggs 4 ounces (approximately 2 eggs) 112 g 14%
Oil (See page 16)

INSTRUCTIONS
Weigh the dry ingredients and place in a large bowl; set aside for later use.
Weigh the wet ingredients and place in a bowl. Place the dry ingredients on
top of the wet ingredients. I suggest putting the yeast in last to prevent it
from getting wet. Turn the mixer on low speed to mix until you have a
homogenous dough, 1 minute. Turn the mixer to medium speed and mix
until there is full gluten development, 10 to 12 minutes. See “The Window
Test,” page 22, to ensure proper development has occurred.
Remove the dough from the bowl. Lightly ball up the dough and place on a
floured work surface; let it relax for 5 minutes. Begin rolling the dough,
starting from the center, until it is approximately 3/4-inch (2 cm) thick.
Allow the dough to rest for 5 minutes.
cool and drain.

YEAST DOUGHNUTS
POTATO
The potato doughnut, sometimes called a spudnut and typically

sweet, is made with either mashed potatoes or potato starch instead
of flour, the most common ingredient used for doughnut dough.
Potato doughnuts tend to be moister than flour doughnuts, and are
prepared in a similar method to other doughnuts. Originating from
the Amish Country in Pennsylvania, potato doughnuts have
spawned their own chain of doughnut shops called Spudnuts,
which are located throughout the United States and Canada, but
primarily in California.
See Creative Combinations 05 & 07 for ideas for this dough.
INGREDIENTS
1 large russet potato, peeled and cut into 1-inch (2.5 cm) pieces
4 tablespoons (55 g) unsalted butter
1
/2 cup (120 ml) scalded milk
1 teaspoon salt
3 tablespoons (37 g) sugar
21/2 cups (300 g) bread flour
1 teaspoon baking powder
1
1 package ( /4 ounce, or 7 g) instant dry yeast
INSTRUCTIONS
Cover the potato with water in a pan. Bring to a simmer over medium until
very tender, about 10 minutes. Save 1/2 cup (120 ml) of the cooking liquid,
then drain the potato well.
Meanwhile, melt the butter. Mash the hot potato in a large bowl with a fork.
Stir in the melted butter, milk, salt, and sugar.
Stir the reserved potato water, flour, baking powder, and yeast into the
potato mixture until a soft dough forms. Turn out the dough onto a floured
surface, dusting the surface and your hands with just enough flour to keep
the dough from sticking, and knead until smooth and elastic, about 10
minutes. Cover tightly with plastic wrap and refrigerate for 8 to 12 hours.
cool and drain.
CAKE DOUGHNUTS
Cake doughnuts are the earliest form of doughnut — the type of
doughnut that Washington Irving was referring to when he coined the
term in New York City in 1809. “Sometimes the table was graced with
immense apple-pies, or saucers full of preserved peaches and pears; but
it was always sure to boast an enormous dish of balls of sweetened
dough fried in hogs’ fat and called doughnuts, or olykoeks — a
delicious type of cake, at present scarcely known in this city, except in
genuine Dutch families.” Cake doughnuts were and still are the
doughnut of choice for dunking into your morning coffee.
See Creative Combination 08 for an idea for this dough.

CAKE DOUGHNUTS
PLAIN
The plain cake doughnut is the foundation for all cake doughnuts.
They last longer than the yeast-raised variety—delicious eaten right
out of the fryer or a few days later. Plain cake doughnuts are
typically glazed or tossed in powdered sugar.
INGREDIENTS
2 cups (240 g) all-purpose flour
1 tablespoon (15 g) baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon lemon zest
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
4 cups (940 ml) oil, for frying
INSTRUCTIONS
Combine the flour, baking powder, baking soda, salt, and lemon zest in a
large bowl.
In a mixing bowl, 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 and mix just for 1 minute at medium speed. Let rest for 5
minutes.
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 two to four doughnuts at
time. 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 1/4-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 three doughnuts at time until golden, about 11/2 minutes on each side.
Fry the holes separately, making sure they are submerged in the oil, about 2
minutes total. Drain on paper towels.

CAKE DOUGHNUTS
CHOCOLATE
Few sweets compare to the rich taste of a chocolate cake doughnut.

Although they are often glazed, at Sublime Doughnuts we like
them topped with chocolate icing to make them extra decadent.
See Creative Combinations 21, 37 & 46 for ideas for this dough.
INGREDIENTS
1
3 /2 cups (420 g) cake flour
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs, at room temperature
1 cup (200 g) sugar
3 ounces (84 g) unsweetened chocolate
1 cup (235 ml) milk, at room temperature
Canola oil, for frying

INSTRUCTIONS
Combine the flour, baking powder, baking soda, salt, and cinnamon 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 the mixture is thick and
yellow.
Melt the butter and chocolate in a microwave on low, and then combine
with the milk and vanilla. Stir the milk mixture into the egg mixture until
blended. Add the dry ingredients to the wet ingredients and mix just for 1
minute at medium speed. Let rest for 5 minutes.
time. Fry for 90 seconds on each side. Drain on paper towels.
Fry three doughnuts at a time until golden, about 11/2 minutes on each side.
minutes. Drain on paper towels.

CAKE DOUGHNUTS
RED VELVET
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.
INGREDIENTS
1 teaspoon salt
1 teaspoon cocoa powder
2 eggs
1
1/2 cup (120 ml) milk
2 tablespoons (30ml) red food coloring
4 cups (940 ml) vegetable oil or shortening, for frying

INSTRUCTIONS
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 (30 ml) of red food coloring and
mix for 1 minute at medium speed. Let rest for 5 minutes.
Fry three doughnuts at time until golden, about 1 1/2 minutes on each side.

CAKE DOUGHNUTS
SOUR CREAM
Sour cream doughnuts are fried at a lower temperature than other

doughnuts and turned twice while frying, which gives them their
characteristic crunchy petals and grooves—perfect for holding onto
a sweet glaze. The sour cream in the dough keeps these doughnuts
wonderfully moist. The sour cream and buttermilk (or another
acidic substance) react with the baking soda to leaven the product
in a more old-fashioned, traditional method. This combination also
leaves behind a pleasant, tangy flavor that is delightful when paired
with sweets.
INGREDIENTS
1 large egg
1 1/4 cups (250 g) sugar
1
/4 cup (120 g) sour cream
1 tablespoon (15 g) baking soda
1/2 teaspoon salt
1
2 /4 cups (530 ml) buttermilk
Peanut oil, for frying

INSTRUCTIONS
In a large mixing bowl, beat together the egg, sugar, sour cream, butter, and
vanilla. Set aside.
In a separate bowl, thoroughly mix together the flour, baking soda, and salt.
Alternating with the buttermilk, add the dry ingredients to the sour cream
mixture in three parts. Rest the dough for 10 minutes.
Turn the dough out onto a lightly floured surface and knead gently until the
dough forms a ball. Roll out the dough to 1/2- to 3/4-inch (1.3 to 2 cm) thick.
Cut the dough using a floured doughnut cutter or a round cookie cutter.
saucepan and heat to 375°F (190°C). Place three or four doughnuts in the
fryer and cook for 1 1/2 minutes, then flip and cook the other side for 1 1/2
minutes. Remove from the fryer and place on paper towels or a rack to cool
and drain.

CAKE DOUGHNUTS
BLUEBERRY
Blueberry is a classic doughnut shop flavor in American doughnut

shops. People seem to really like the taste of blueberries in baked
goods such as pancakes and muffins. This is a treat that your family
will surely enjoy.
INGREDIENTS
1 teaspoon salt
1
/4 teaspoon lemon zest
2 eggs
1/2 cup (100 g) sugar
1
/2 cup (120 ml) milk
1/4 cup (38 g) fresh blueberries
4 cups (940 ml) vegetable oil, for frying

INSTRUCTIONS
Combine the flour, baking powder, baking soda, salt, and lemon zest in a
large bowl. In a mixing bowl, beat the eggs, then gradually add the sugar
and continue to beat until thick and yellow.
In a small bowl, combine the butter, milk, and vanilla. Stir the milk mixture
into the egg mixture until blended. Add the dry ingredients to the wet
ingredients and mix just for 1 minute at medium speed. Fold in the
blueberries. Let rest for 5 minutes.

CAKE DOUGHNUTS
SPICE CAKE
Spice cake is a cake doughnut with a richer, deeper flavor, so it can

be used and paired alongside fall flavors such as pumpkin and
sweet potato, or served with some apple butter on the side.
See Creative Combinations 20 & 47 for ideas for this dough.
INGREDIENTS
1 teaspoon salt
Pinch of cloves
1 dash ground nutmeg
1
/4 teaspoon ground cinnamon
2 eggs
1
/2 cup (120 ml) milk

INSTRUCTIONS
Combine the flour, baking powder, baking soda, salt, cloves, nutmeg, and
cinnamon in a large bowl. In a mixing bowl, 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
and mix just for 1 minute at medium speed. Let rest for 5 minutes.
time. Fry for 90 seconds. Drain on paper towels.
minutes total. Drain on paper towels.

CAKE DOUGHNUTS
OLD-FASHIONED
When I think of an old-fashioned doughnut, I think of a denser

doughnut because doughnut-making hadn’t been perfected to the
point of making light, airy doughnuts until 1920, when Adolph
Levitt developed the first doughnut machine. The old-fashioned
doughnut is similar to the ones that your grandparents may have
made at home. People who are used to this type of doughnut are
looking for a meatier, heavier doughnut that can hold up when it is
dunked into a cup of coffee.
INGREDIENTS
2 1/2 cups (300 g) all-purpose flour
1
1/2 teaspoon baking soda
2 teaspoons (4.5g) nutmeg
1
/2 teaspoon salt
1 egg
1 cup (235 ml) milk
1/2 cup (112 g) unsalted butter, melted

INSTRUCTIONS
Combine the flour, sugar, baking powder, baking soda, nutmeg, and salt in a
large bowl. In a separate bowl, combine the egg, milk, and melted butter.
Add the wet ingredients to the dry and stir to combine. Rest the dough for
10 minutes.
Turn out the dough onto a lightly floured surface and knead until the dough
comes together to form a ball. Roll out the dough to about 3/4-inch (2 cm)
thick. Cut the dough using a floured doughnut cutter or a round cookie
cutter.
saucepan and heat to 375°F (190°C). Place three or four doughnuts in the
fryer and cook for 1 1/2 minutes, then flip and cook the other side for 1 1/2
minutes. Fry the holes separately, making sure they are submerged in the
oil, about 2 minutes total. Remove from the fryer and place on paper towels
or a rack to cool and drain.

CAKE DOUGHNUTS
FUNNEL CAKES
Funnel cakes are classic American carnival fare. Have a unique

celebration that inspires fun summertime memories with our funnel
cakes with a gourmet twist. Experiment with toppings such as
blueberry filling, fresh strawberries, raspberry filling, whipped
cream, or chocolate whipped cream to find your favorite
combination.
INGREDIENTS
3 eggs
2 cups (470 ml) milk
1/4 teaspoon vanilla extract
1
/3 cup (66 g) sugar
1/2 teaspoon salt
Sifted confectioners’ sugar

INSTRUCTIONS
In a large bowl, beat the eggs with the milk and vanilla. In a separate bowl,
combine the flour, sugar, salt, and baking powder; add to the egg mixture.
Mix for 3 minutes on medium speed. Place the batter in a pastry bag.
Open the end of the pastry bag and allow the batter to run out in a stream
into the oil. Move the bag from the center, swirling outward in a circular
pattern. Fry one funnel cake at a time for 2 to 3 minutes, until golden
brown. Transfer to paper towels to drain. Shake the sifted confectioners’
sugar over the drained funnel cakes.
Yield: Makes 20 to 24 funel cakes
CAKE DOUGHNUTS
GLUTEN-FREE
This recipe was adapted from Gluten-Free Baking with The

Culinary Institute of America, by Richard J. Coppedge Jr. Chef
Coppedge was my favorite instructor when I was a student at the
CIA. He is the premier expert on gluten-free baking.
INGREDIENTS
3/4 cup (90 g) white rice flour
1
1 /2 cups ((180 g) potato starch
3 tablespoons (24 g) guar gum
2 1/2 tablespoons (20 g) albumin (egg white powder)
1
1 /2 cups (180 g) tapioca starch
3/4 cup (90 g) de-fatted soy flour
3
3 tablespoons (45 g) instant yeast
1
/4 cup (60 ml) milk, warmed
3/4 cup (168 g) unsalted butter, melted
3 egg yolks

INSTRUCTIONS
In the bowl of a stand mixer, combine the flour, potato starch, guar gum,
albumin, tapioca starch, soy flour, sugar, baking powder, and yeast.
In a separate bowl, mix together the milk, butter, and egg yolks. Add the
wet ingredients to the dry ingredients and blend for approximately 4
minutes, or until completely smooth. Allow the dough to rest, covered, for
20 minutes.
Place the dough in a pastry bag with a 1/2-inch (1.3 cm) opening. Pipe out
the dough into doughnut-shaped circles onto squares of parchment paper.
Proof the doughnuts for 20 minutes in a warm, humid environment.
saucepan and heat to 300°F (150°C). Fry the doughnuts, three or four at a
time, for 5 to 6 minutes, flipping the doughnuts halfway through. Transfer
to a cooling rack to drain and cool.
Yield: Makes 20 doughnuts
FRITTER DOUGHNUTS
Fritters are simply fried dough combined with fruit and spices. Some
cooks also use vegetables in their fritters. Fritters can help a baker use
up their scrap dough, or create a way for a chef to reimagine a side
dish.

FRITTER DOUGHNUTS
DOUGH-BASED
Dough-based fritters are a way for bakers to utilize all of the scrap
dough that accumulates from the doughnut-making process. You
can use dried, fresh, or frozen fruit to make a delectable, unique
treat that adds variety and different textures to your doughnut
showcase.
INGREDIENTS
Scrap dough in any amount
Sliced fresh, frozen, or dried fruit, one-third to one-fourth the amount of

dough
Pinch of desired spices, such as cinnamon, nutmeg, ginger, cloves, allspice,

if needed
Flour, for dusting
Vegetable oil, for frying

Glaze of your choice (pages 69–79)
INSTRUCTIONS
On a cutting board, chop up the dough, fruit, and spices until thoroughly
combined. Dust the mixture with flour and roll into a log shape. Cut 1/2-
inch (1.3 cm) pieces off the log and allow to proof (see page 26).
drop three or four fritters into the oil. Let sit for 90 seconds. Gently flip
each fritter using the stick and allow the other side to fry for 90 seconds.
Pick up the fritters with the skimmer. Place on paper towels or a cooling
rack to cool and drain, and then drizzle with the glaze.
Yield: Varies
FRITTER DOUGHNUTS
BATTER-BASED
Batter-based fritters are similar to tempura and are a good choice

when you want to highlight an entire piece of fruit and fry it. They
come in many shapes and sizes that you may not be familiar with;
one that I happen to particularly enjoy is the corndog.
INGREDIENTS
4 cups (940 ml) peanut oil, for frying
3 cups (360 g) all-purpose flour, divided
1 cup (140 g) cornmeal
1/2 cup (115 g) packed brown sugar
2 tablespoons (30 g) baking soda
1 teaspoon salt
2 cups (470 ml) buttermilk
1
1 /2 cups (355 ml) water
2 eggs
2 teaspoons (10 ml) vanilla extract
Sliced fruit of your choice and size

INSTRUCTIONS
Pour the oil to a depth of 3 inches (7.5 cm) into a saucepan or Dutch oven
and heat to 360°F (182°C) on the stove top.
In a medium bowl, combine 2 1/2 cups (300 g) of the flour with the
cornmeal, brown sugar, baking soda, and salt. In a small bowl, whisk
together the buttermilk, water, eggs, and vanilla. Add the wet ingredients to
the dry and mix to form a lumpy batter. Dredge the fruit in the remaining 1/2
cup (60 g) flour, shaking off any excess. Dip the fruit into the batter,
transfer to the oil, and fry three or four at a time until golden, about 1 1/2
minutes per side. Transfer to paper towels to drain.
Yield: Makes approximately 36 fritters
BISCUIT-STYLE DOUGHNUTS
You can make biscuit-style doughnuts by either making biscuits from
scratch or using canned biscuit dough, which is what you’ll find here.
No matter which method you choose, this is a quick and easy way to
make doughnuts.
BISCUT-STYLE DOUGHNUTS
CANNED BISCUIT DOUGHNUTS
This is the most no-fuss way to make doughnuts. You can easily
open up a can of refrigerated biscuit dough for a sweet breakfast or
late-night treat.
INGREDIENTS
2 cans (16.3 ounces, or 456 g each) large, ready-to-cook buttermilk biscuits

INSTRUCTIONS
Pour the oil to a depth of 2 inches (5 cm) into a Dutch oven and heat to
370°F (188°C) on the stove top.
Lay out the biscuits on a cutting board and with a 1 1/2-inch (3.8 cm) round
cookie or biscuit cutter, cut out a hole from the middle of each biscuit. Fry
three or four biscuits at a time in the oil until golden and then flip with
tongs to fry the other side, about 3 minutes total. You can also fry the donut
holes, a handful at a time, until golden, about 2 minutes. You don’t need to
flip them, but make sure they are submerged in the oil. Transfer to paper
towels to drain.
Yield: Makes approximately 16 doughnuts
PIE-CRUST DOUGHNUTS
Here in the South, fried pies, or “hand pies,” are very popular. They
have experienced a sort of renaissance as they appear more often on the
dessert menus of high-end restaurants. Although these recipes are long,
once you get the process down, you will easily (and expertly!) be
making your own variations.
PIE-CRUST DOUGHNUTS
FRIED APPLE PIE
If you’re thirty years old or older, you most likely remember the
McDonald’s apple pies of your youth. They were some of the
tastiest hot and sweet treats out there. Gooey, sweet, cinnamony
filling with little chunks of soft apple all encased in a flaky, crispy,
deep-fried crust. Then, in 1992, the unthinkable happened: Ronald
replaced his beloved fried apple pies with the modern baked
version. For those of you still hankering for the deep-fried
goodness, the only answer is to fry them yourself!
INGREDIENTS
FOR THE FILLING:
4 McIntosh apples, peeled, cored, and sliced, or 1 can (18.5 ounces, or 518 g) apple pie filling
1
1 teaspoon lemon juice
FOR THE PASTRY:

1/2 cup (112 g) cold unsalted butter
3
1 /4 cups (210 g) all-purpose flour, plus more as needed
1 tablespoon (12 g) sugar
2 1/4 teaspoons baking powder
3
/4 teaspoon salt
1
/4 teaspoon baking soda
3/4 cup (175 ml) cold buttermilk
INSTRUCTIONS
To make the filling: Melt the butter in a large sauté pan over medium heat.
Add the apples, sugar, cinnamon, and lemon juice. Cook until the apples are
soft, about 15 minutes. Remove from the heat and let cool.
To make the pastry: Cut the butter into small pea-size chunks and toss
with the flour. Add the sugar, baking powder, salt, and baking soda. Toss to
make sure all the butter and flour mixture is evenly distributed. Add the
cold buttermilk and stir until all of the flour is absorbed by the buttermilk
and the dough forms a coarse lump, about 1 minute.
Dust a work surface with flour and dump the dough onto the floured
surface. Roll the dough into a 3/4 - inch (2 cm) thick rectangle. Fold the
dough over onto itself in three sections, like folding a letter. With a bench
scraper or metal spatula, lift the dough off the counter and dust under it with
flour to prevent sticking, if necessary. Dust the top with flour and press the
dough out again into a 3/4-inch (2 cm) thick rectangle and repeat the trifold.
Repeat this three times. Refrigerate until the dough is soft and pliable,
approximately 15 minutes.
Roll out the dough to 1/4-inch (6 mm) thick. Cut the dough into twenty-four
to thirty 7- to 8-inch (17.5 to 20 cm) rounds. Place 3 tablespoons (42 g) of
filling on each circle. Brush the edges of the circle with water. Fold the
circle over the filling to make a half-moon shape. Seal by pressing the
edges with a fork.
Pour the oil to a depth of 3 inches (7.5 cm) into a Dutch oven and heat to
350°F (180°C) on the stove top. Add the pies to the oil, one at a time, and
fry until golden brown, turning the pies as necessary for even browning,
about 5 to 8 minutes. Drain on paper towels.
Yield: Makes 8 to 10 hand pies

PIE-CRUST DOUGHNUTS
FRIED PEACH PIE
The original Sublime Doughnuts is located in Georgia—the peach

state—where more than forty varieties of peaches are grown. Every
year in June, cities in Peach County, Georgia, host the Georgia
Peach Festival, where the “World’s Largest Peach Cobbler” is
created. The colossal cobbler — 11 feet × 5 feet (1 m × 457 cm)
and about 8-inches (20 cm) deep—is made from an extraordinary
90 pounds (41 kg) of butter, 150 pounds (68 kg) of sugar, 150
pounds (68 kg) of flour, 32 gallons (121 L) of milk, and, of course,
650 pounds (295 kg) of peaches. Additionally, one of Atlanta’s
busiest restaurants, and certainly an Atlanta landmark, The Varsity,
is located just a few blocks from our doughnut shop, where they
serve a famous fried peach pie. So we had to try our hand at a
peach pie doughnut!
INGREDIENTS
FOR THE FILLING:
4 ripe peaches
1/2 teaspoon cornstarch
1
1 teaspoon lemon juice
Pinch of ground ginger
FOR THE PASTRY:

3
2 1/4 teaspoons baking powder
3
/4 teaspoon salt
1
INSTRUCTIONS
To make the filling: Melt the butter in a large sauté pan over medium heat.
Cut peaches into medium-size cubes. In a bowl, toss the peaches with the
cornstarch. Add the peaches, sugar, lemon juice, and ginger to the butter
and cook over medium heat until the peaches are soft, about 15 minutes.
Remove from the heat and let cool.
Roll out the dough to 1/4-inch (6 mm) thick. Cut the dough into 7- to 8-inch
(17.5 to 20 cm) rounds. Place 3 tablespoons (42 g) of filling on each circle.
Brush the edges of the circle with water. Fold the circle over the filling to
make a half-moon shape. Seal by pressing the edges with a fork.
Yield: Makes approximately 36 hand pies

PIE-CRUST DOUGHNUTS
FRIED SWEET POTATO PIE
Sweet potato pie is a traditional side dish in the southern United

States. It is often served during the holiday season, and is similar in
many ways to pumpkin pie. It is usually made as a large tart in an
open pie shell without a top crust. The filling consists of mashed
sweet potatoes, milk, sugar, and eggs, flavored with spices such as
nutmeg. Other possible ingredients include vanilla or banana
extract. The baked custard filling may vary from light and silky to
dense, depending on the recipe’s ratio of mashed potato, milk, and
eggs.
Although creamy vegetable pie recipes date back to medieval

Europe, sweet potato pie appears in the southern United States
from the early colonial days. Like many sweet potato recipes,
sweet potato pie was likely developed from traditional African
cuisine, making it a staple of soul food today. Recipes for sweet
potato pie first appeared in printed cookbooks in the eighteenth
century, where it was included with savory vegetable dishes. By the
nineteenth century, sweet potato pie was more commonly classified
as a dessert.
INGREDIENTS
FOR THE FILLING:
2 cups (490 g) peeled and cubed sweet potato
5 tablespoons (70 g) butter
1 cup (235 ml) milk
1 cup (225 g) packed brown sugar
1
1/8 teaspoon ground nutmeg

FOR THE PASTRY:
1
/2 cup (112 g) cold unsalted butter
1 3/4 cups (210 g) all-purpose flour, plus more as needed
1
2 /4 teaspoons baking powder
3/4 teaspoon salt
1

INSTRUCTIONS
To make the filling: In a pot, cover the sweet potato cubes with water and
bring to a boil; cook until tender and easily pierced with a fork, 10 to 15
minutes, then transfer to a bowl and mash with a potato masher. Heat the
butter in a heavy-bottom skillet over medium heat. Add the sweet potatoes
and cook, stirring continuously and pressing down, for about 8 to 10
minutes, until you have a smooth purée. Add the milk, mix in well, and
bring to a boil. Cook for 2 minutes, add the sugar, ginger, cinnamon, and
nutmeg, and cook for 6 to 8 minutes longer, or until the mixture pulls away
from the sides of the pan.
(17.5 to 20 cm) rounds. Place 3 tablespoons (42 g) of filling on each circle.
Brush the edges of the circle with water. Fold the circle over the filling to
make a half-moon shape. Seal by pressing the edges with a fork.

PIE-CRUST DOUGHNUTS
FRIED LEMON MERINGUE PIE
Lemon meringue hand pies are a tart treat that always make me
think of summer. This is a slightly more complicated recipe
because it has multiple components. It has to be delicately crafted
so that they all blend together smoothly. It is especially important
to torch your meringue before sealing the pie, as it creates a nice
toasty flavor.
INGREDIENTS
FOR THE LEMON MERINGUE:
3 tablespoons (45 ml) water
2 egg whites, at room temperature
1
/4 teaspoon lemon juice
FOR THE PASTRY:

3
21/4 teaspoons baking powder
3
/4 teaspoon salt
1
1 recipe Lemon Curd Filling (page 129)

INSTRUCTIONS
To make the lemon meringue: In a small pot, combine the sugar and water
and stir until it resembles wet sand. Turn on the heat to low and swirl the
pot to dissolve the sugar. Wash down the sides of the pot with a wet brush if
sugar crystals are there. Heat to the soft-ball stage, 235°F (113°C).
In a bowl, beat the eggs whites and lemon juice on medium speed until soft
peaks form, 2 to 3 minutes. With the mixer running, pour in the hot sugar
syrup in a thin stream. Beat until the egg whites are stiff and glossy, about 3
minutes. Let cool.
approximately 15 minute.
(17.5 to 20 cm) rounds. Place a dollop of lemon curd, then a dollop of
meringue, on each circle. Torch the meringue briefly. Brush the edges of the
circle with water. Fold the circle over the filling to make a half-moon shape.
Seal by pressing the edges with a fork.

CHAPTER 5
GLAZES AND ICINGS
Glazes and icings are really the basis for this new wave of
doughnut love that has been sweeping the country. Coating with
glazes such as vanilla bean or lemon, or adding peanut butter cups
or M&Ms to an icing, have helped bolster the popularity of the
doughnut, inspiring many bakers to broaden their product lines to
create new and surprising flavor combinations for their customers.
If you have a solid doughnut base, you can make a tremendous
amount of flavor offerings in the same batch using just a few
different icings and glazes.
GLAZES
In this cookbook I use the term glaze interchangeably with thin icing.
These glazes or thin icings are used to coat the entire doughnut and
then drip dry on a cooling tray. In contrast, I use the term icing to refer
to the thick icing that you would dip a doughnut into.
See Creative Combination 39 for an idea for this glaze.

GLAZES
HONEY GLAZE
Sublime Doughnuts’ honey glaze is unique because it is composed

of only a few ingredients, but together they are magnificent. It’s
unusual because we actually use honey in the honey glaze. Most
recipes for glazed doughnuts no longer call for honey. Instead, they
use a less-expensive corn syrup or something of that nature. We use
honey, which is an invert sugar, in our glaze because when the
doughnut is glazed, it creates a slight film, which makes it appear
glossy. Additionally, when the honey glaze covers the entire
doughnut, it acts as a moisture barrier, protecting the doughnut
from becoming stale. The addition of powdered sugar helps it set
hard, creating a nice shell on the outside of the doughnut.
INGREDIENTS
1 pound (454 g) confectioners’ sugar
1/2 vanilla bean
1 tablespoon (15 g) honey
5 tablespoons (75 ml) milk
INSTRUCTIONS
Place the confectioners’ sugar, vanilla bean, and honey in a bowl. Heat the
milk to 180°F (82°C) in a microwave or on the stove top, using a
thermometer to ensure that the milk has been heated to the proper
temperature. While mixing the sugar mixture on slow speed, gradually
drizzle in some of the hot milk. Create a smooth, thick paste at first, and
continue to add more hot milk to smooth out any lumps, thinning to the
desired consistency.
Immediately after the doughnuts have been fried, submerge half of the
doughnut in the glaze, turn over, and repeat on the other side. Allow to drip
dry.
Yield: Makes 2 cups (470 ml)
VANILLA
At Sublime Doughnuts, we use a vanilla bean instead of vanilla extract
for distinctive flavor. Cut the bean in half lengthwise and scrape out the
insides.
If you don’t have vanilla beans, we recommend using imitation vanilla

extract, as opposed to pure vanilla extract, for superior taste. (Word on
the street: The U.S. Food and Drug Administration governs what can be
called pure vanilla extract, but not imitation vanilla extract, allowing
for more vanillin in the imitation variety, which creates a vanilla profile
that is more often preferred by consumers). Use 1/2 tablespoon (7 ml) as
a substitution for one bean.
GLAZES
PEANUT BUTTER GLAZE
This is more of a peanut butter ganache, but when melted at a

proper temperature, it can cover a doughnut and sit just like a
normal glaze, bringing peanut buttery deliciousness to your
creations!
INGREDIENTS
2 cups (470 ml) heavy cream
2 cups (350 g) white chocolate chips
1 cup (260 g) peanut butter
INSTRUCTIONS
Bring the heavy cream to a simmer in a pot over medium heat. Place the
chocolate chips in a heatproof bowl and pour the heavy cream over, stirring
until smooth. Whisk in the peanut butter and stir until all the ingredients are
fully combined.
After the doughnuts are cool, submerge half of the doughnut in the glaze.
* DOUGHNUT TRIVIA *
“Doing donuts” is the act of quickly accelerating the car and

then yanking the wheel so that the car spins. Performing this
maneuver entails rotating the rear or front of the vehicle around
the opposite set of wheels in a continuous motion.
GLAZES
STAWBERRY GLAZE
This recipe is a good way to enhance the flavor of fresh

strawberries year-round. For example, when you buy strawberries
in the wintertime, they are often a bit sour, and not at their peak
flavor. Dipping your strawberries in this glaze can bring out the
strawberry’s natural sweetness at any time of year.
See Creative Combination 03 for an idea for this glaze.
INGREDIENTS
2
/3 cup (160 ml) water
2 pounds (908 g) fresh strawberries, stems removed
2 teaspoons (10 ml) lemon juice
1 tablespoon (8 g) cornstarch
3 tablespoons (45 ml) cold water
INSTRUCTIONS
Combine the 2/3 cup (160 ml) water, strawberries, sugar, and lemon juice in
a large, heavy-bottomed saucepan. Bring to a boil over high heat, stirring
constantly. Reduce the heat to low, and simmer for up to 10 minutes,
stirring occasionally. As the strawberries soften, use a wooden spoon to
break them into pieces to release their flavor. Remove from the heat.
Using a strainer, pour the liquid into a bowl, pressing the juices through the
strainer with a wooden spoon. Discard the solids, and return the liquid to
the pan over low heat.
Meanwhile, whisk the cornstarch with the cold water in a small bowl. Pour
into the simmering liquid. Increase the heat to high, and continue to whisk
the mixture until it thickens into a glaze, 3 to 5 minutes. Remove the glaze
from the heat, and pour into a separate bowl to cool. Once the glaze has
reached room temperature, place in the refrigerator to chill.
After the doughnuts are cool, submerge half of the doughnut in the glaze,
turn over, and repeat on the other side. Allow to drip dry.

GLAZES
LEMON-THYME GLAZE
Lemon and thyme pair well together. You’ll find this combination
in an array of recipes, from chicken to potatoes au gratin, and even
summertime cocktails. Lemon is always refreshing, but the
addition of thyme gives it an increased depth of flavor,
complementing the lemon. This glaze is not only delicious but also
creates an aesthetically pleasing coating that will be a unique treat
your guests will definitely remember.
See Creative Combinations 23 & 32 for ideas for this glaze.
INGREDIENTS
Zest of 1 lemon
1 teaspoon chopped fresh thyme leaves
3
/4 cup (180 ml) fresh lemon juice
INSTRUCTIONS
Add the lemon zest, confectioners’ sugar, and thyme to a bowl and mix
thoroughly. Slowly add the lemon juice and stir until the desired
consistency is reached.

GLAZES
ORANGE WITH GRAND MARNIER GLAZE
When I was in baking and pastry school, the Certified Master

Baker Dieter Schoner told me that if you want to make things taste
sour, you use juice, but if you want the product to taste like an
actual fruit, you use the zest. For that reason, Sublime Doughnuts
uses the juice and the zest so that the taste of our glaze is very
similar to an actual orange.
See Creative Combinations 02, 19, 38 & 48 for ideas for this glaze.
INGREDIENTS
Zest of 1 orange
1
/2 cup (120 ml) orange juice
1 tablespoon (15 ml) Grand Marnier
INSTRUCTIONS
Add the orange zest and confectioners’ sugar to a bowl and mix thoroughly.
Slowly add the orange juice and Grand Marnier and stir until the desired
consistency is reached.

* DOUGHNUT TRIVIA *
Even though doughnuts are synonymous with America,

Canadians actually consume more doughnuts per capita than
any other country in the world.
ICINGS
Nothing says “doughnut love” like a nice, crownlike ring of thick icing
on the surface of your doughnut. Here are some great icing choices to
explore, from classic milk chocolate to tangy pink lemonade to rich
bourbon.
ICINGS
SALTED CARAMEL ICING
Salted caramel has become a very popular flavor found in ice

cream and cupcakes. There are entire food lines based on this
delectable combination of sweet and savory. We hope you’ll enjoy
it on your doughnuts, and whatever else you may have around the
kitchen!
See Creative Combinations 05, 09, 30 & 40 for ideas for this icing.
INGREDIENTS
1
/4 cup (50 g) granulated sugar
3/4 cup (168 g) unsalted butter, cut into pieces, at room temperature
1
/4 cup (60 ml) heavy cream
1 cup (120 g) confectioners’ sugar
1/2 teaspoon fine salt
INSTRUCTIONS
Briefly stir together the granulated sugar and water in a small saucepan and
bring to a boil over medium-high heat. Continue cooking, without stirring,
until the mixture turns dark amber in color, about 6 to 7 minutes.
Remove from the heat and slowly add the butter, cream, and vanilla, stirring
with a wooden spoon until completely smooth. Set aside until cool to the
touch, about 25 minutes.
Combine the caramel, confectioners’ sugar, and salt in a large bowl and mix
until completely incorporated and lump free. Cover and refrigerate before
using.
Yield: Makes 1 1/2 to 2 cups (355 to 470 ml)
ICINGS
MILK CHOCOLATE ICING
Milk chocolate icing is very popular and preferred by many

customers over dark chocolate, which is a little bitter for some
people’s tastes. We like to use Peter’s Milk Chocolate at Sublime
Doughnuts. Daniel Peter was a Swiss chocolatier who created the
world’s first chocolate bar. If you’re unable to find Peter’s, we also
like Ghirardelli. The Peanut Butter Cup Doughnut at Sublime
Doughnuts is prepared with this icing and is one of our most
popular doughnuts.
See Creative Combinations 15, 18, 24, 27, 33 & 43 for ideas for this icing.
INGREDIENTS
1
/2 cup (112 g) unsalted butter
3 tablespoons (45 ml) whole milk
1 tablespoon (15 g) light corn syrup
4 ounces (112 g) milk chocolate, chopped
2 cups (240 g) confectioners’ sugar
INSTRUCTIONS
Combine the butter, milk, corn syrup, and vanilla in a medium saucepan and
heat over medium heat until the butter is melted. Decrease the heat to low,
add the chocolate, and whisk until melted. Turn off the heat, add the
confectioners’ sugar, and whisk until smooth. Push through a sieve or fine-
mesh strainer. Place the mixture over a bowl of warm water and dip the
doughnuts immediately. Allow the icing to set for 30 minutes before
serving.

ICINGS
DARK CHOCOLATE ICING
Dark chocolate is delicious, with bitter, darker, roastier, malty

notes. It is produced by adding fat and sugar to cocoa. When
shopping for dark chocolate, look at the percentage of cocoa—the
lower the percentage of cocoa, the sweeter the taste; the higher the
percentage of cocoa, the more bitter the taste. For enjoying straight
out of the package, I like to go with 60% cocoa. This dark
chocolate icing can be used as is for a doughnut, or whipped up
into a fluffy icing for any baked goods.
See Creative Combinations 01, 02 & 21 for ideas for this icing.
INGREDIENTS
1
1/4 cup (60 ml) whole milk
4 ounces (112 g) dark chocolate, chopped
INSTRUCTIONS
mesh strainer. Place the mixture over a bowl of warm water and dip the
serving.

GLAZES
ORANGE ICING
This orange icing has the perfect balance of sweet and tart with a
full orange flavor. When I was a young, wannabe pastry chef, an
executive pastry chef at culinary school once told me a valuable
secret about how to get the flavor you want out of a citrus fruit. He
said to get the flavor of an orange use the skin and zest it finely,
and if you want a slight pucker to your product, use the juice for
the sourness.
See Creative Combinations 02 for an idea for this icing.
INGREDIENTS
1 orange, zested
4 ounces (112 ml) orange juice
INSTRUCTIONS
Use a microplane grater to collect the orange zest. Add the zest and sugar to
a bowl and mix thoroughly. Squeeze the orange to extract the juice, slowly
adding to the mix until the desired consistency is reached.

ICINGS
WHITE CHOCOLATE ICING
White chocolate icing is good for people who like a more vanilla-
like icing and less harsh chocolate bitter notes. White chocolate is
sugar, milk, and cocoa butter. It doesn’t have any cocoa solids, so
it’s not really chocolate; it is more accurately sweetened cocoa
butter. When using white chocolate icing, you can also add
different flavor notes that will shine—maybe a strawberry or
pistachio flavor that will complement the subtle chocolate taste.
See Creative Combinations 24 & 37 for ideas for this icing.
INGREDIENTS
1
2 tablespoons (30 ml) whole milk
5 ounces (140 g) white chocolate, chopped
INSTRUCTIONS
mesh strainer. Set the mixture over a bowl of warm water and dip the
serving.

ICINGS
DULCE DE LECHE ICING
Dulce de leche is a Spanish variety of caramel, and every Spanish-

speaking country has its own style. At Sublime Doughnuts, we
have simplified the recipe to make it as easy as possible, using
caramelized sweetened condensed milk that can be used as icing.
See Creative Combinations 17, 34, 37 & 48 for ideas for this icing.
INGREDIENTS
1 can (14 ounces, or 392 g) sweetened condensed milk
INSTRUCTIONS
Place the unopened can of condensed milk in a heavy-bottomed saucepan.
Completely cover with water. Heat the water to a simmer and simmer for 4
hours. Remove the can from the water. Carefully open the can. Place the
contents in an airtight container and refrigerate until ready to use.
Yield: Makes 1 1/2 cups (355 ml)

ICINGS
VANILLA FONDANT ICING
Vanilla fondant is a great all-purpose icing. You can add different

flavors and colors to it for an array of tastes and designs for your
unique doughnut creations.
INGREDIENTS
1 cup (200 g) shortening
1 cup (235 ml) light corn syrup
1
/4 teaspoon salt
2 pounds (240 g) confectioners’ sugar
INSTRUCTIONS
In a large bowl, stir together the shortening and corn syrup. Blend in the salt
and vanilla. Gradually mix in the confectioners’ sugar until a stiff dough is
formed. Note: If you are using a stand mixer, use the dough hook
attachment.
Store the fondant in an airtight container at room temperature or in the

refrigerator. It can last at room temperature for up to a week, but it will last
in the refrigerator for months.
Yield: Makes 3 to 4 cups (705 to 940 ml)

ICINGS
MAPLE ICING
For maple icing, use a dark-colored, amber maple syrup (grade B,

for example). The darker the syrup, the more pronounced the
flavor. This is especially important, because with the confectioners’
sugar you’ll be adding, you don’t want to lose the maple flavor.
INGREDIENTS
3 tablespoons (45 ml) grade B maple syrup
INSTRUCTIONS
Sift the confectioners’ sugar into a mixing bowl. Blend in 1 tablespoon (15
ml) of the maple syrup at a time, to form a thick paste, and then stir until the
mixture is a spreadable consistency.
Yield: Makes 1 cup (235 ml)
* DOUGHNUT TRIVIA *
The phrase, “time to make the doughnuts,” was popularized by

the Dunkin’ Donuts’ television character, Fred the Baker. It is
now commonplace in the American lexicon for when it is time
to get some hard work done, but you are already tired.
ICINGS
PEANUT BUTTER ICING
You can’t go wrong with this icing—it goes well with everything.
The Peanut Butter Cup Doughnut is one of the most popular with
Sublime Doughnuts’ customers, selling thousands a year.
See Creative Combinations 08, 15, 29, 31 & 35 for ideas for this icing.
INGREDIENTS
1 cup (260 g) creamy peanut butter
5 tablespoons (70 g) unsalted butter, at room temperature
3
/4 teaspoon vanilla extract
1/4 teaspoon salt
INSTRUCTIONS
Combine the confectioners’ sugar, peanut butter, butter, vanilla, and salt in
the bowl of an electric mixer fitted with the paddle attachment. Mix on
medium-low speed until creamy, scraping the sides of the bowl with a
rubber spatula as you work. Beat on high speed until the mixture is light
and smooth. Use immediately, or transfer to an airtight container and store
in the refrigerator for up to 2 weeks.

ICINGS
PISTACHIO ICING
This delicious icing is great on a cake or a yeast-raised doughnut.
INGREDIENTS
2 ounces (56 g) shelled pistachios
1 vanilla bean, split and scraped
1 tablespoon (15 g) corn syrup
INSTRUCTIONS
In a small heatproof bowl, bring the milk and pistachios to a boil in the
microwave. Remove from the heat. Transfer to a food processor and blend
until the nuts are very finely chopped, then cover and let stand for 1 hour.
Place the confectioners’ sugar, vanilla bean scrapings, and corn syrup in a
mixing bowl. Heat the milk and ground pistachios to 180°F (82°C) in a
microwave or on the stove top, using a thermometer to ensure that the milk
has been heated to the proper temperature. While mixing the sugar on slow
speed, gradually drizzle in some of the hot milk. Create a smooth, thick
paste at first, and continue to add more hot milk to smooth out any lumps,
thinning to the desired consistency.
Use immediately, or transfer to an airtight container and store in the

refrigerator for up to 2 weeks.

ICINGS
PINK LEMONADE ICING
Pink lemonade icing is a delightful flavor that we typically serve at

Sublime Doughnuts during the summer. The flavor was inspired by
a regular customer who was a member of the Alpha Kappa Alpha
(AKA) sorority and always wore her sorority colors, pink and
green. Her favorite doughnuts were those that had a lemony or tart
flavor. She inspired me to make a lemonade icing that was pink in
honor of her sorority.
INGREDIENTS
2 strawberries
Zest of 1 lemon
1
/2 cup (120 ml) fresh lemon juice
INSTRUCTIONS
Purée the strawberries in a food processor. Transfer to a bow, add the zest
and confectioners’ sugar, and mix thoroughly. Slowly add the lemon juice
to the mixture until the desired consistency is reached.
After the doughnuts are cool, submerge half of the doughnut in the icing,

ICINGS
GERMAN CHOCOLATE ICING
As you’ll see, there are no chocolate or traditional German

ingredients in this icing. But, this icing is definitely one you would
put on a German chocolate cake. It became popular through a
recipe by Sam German on the back of Baker’s chocolate bars — so
popular that people now associate coconut, pecans, and chocolate
with Germany, but it is actually an American creation.
INGREDIENTS
1/2 cup (112 g) unsalted butter
1 cup (235 ml) evaporated milk
1 cup (200 g) sugar
4 egg yolks
1 cup (100 g) pecans, chopped and toasted
1
1 /2 cups (120 g) coconut, toasted
INSTRUCTIONS
Place the butter, evaporated milk, and 1/2 cup (100 g) of the sugar in a
heavy-bottomed saucepan over medium heat and cook until the butter is
melted. In a bowl, whisk together the egg yolks and the remaining 1/2 cup
(100 g) sugar and add to the saucepan. Cook over medium heat until the
mixture starts to bubble, about 9 minutes, stirring constantly.
Place the pecans and toasted coconut in a metal bowl, pour the hot mixture
over them, add the vanilla, and mix well. Allow to cool. Place the mixture
in the refrigerator, stirring occasionally, until it is thoroughly cool and
thickened.

ICINGS
CREAM CHEESE ICING
The tangy flavor of cream cheese pairs well with all sweet fruits.
At Sublime Doughnuts we combine cream cheese icing with
apples, mangoes, strawberries, and pineapple to the delight of our
customers. This icing can be used as a topping, a filling, and if
thinned out, a glaze.
INGREDIENTS
1
/2 cup (112 g) unsalted butter, softened
4 ounces (112 g) cream cheese, softened
INSTRUCTIONS
In a large bowl, beat together the butter and cream cheese with an electric
mixer on high speed. Turn the mixer to low speed, add the confectioners’
sugar, 1 cup (120 g) at a time, and beat until smooth and creamy. Beat in the
vanilla.
Store the icing in an airtight container in the refrigerator.

ICINGS
BOURBON ICING
Any bourbon whiskey will work in this recipe, but you’ll have a
stronger woody taste with well-aged bourbon because oak barrel
soaking produces a vanilla flavor with caramel undertones.
INGREDIENTS
4 teaspoons (20 ml) bourbon
INSTRUCTIONS
Whisk together the melted butter, bourbon, and confectioners’ sugar until
well combined and free of lumps.
Store the icing in an airtight container at room temperature or in the

refrigerator. It can last at room temperature for up to a week, but it will last
in the refrigerator for months.
Yield: Makes 1 cup (235 ml)

CHAPTER 6
FILLINGS
Fillings are the newest trend in the doughnut-making industry. As

new doughnut shops open, you’ll find an increased creativity in
filling choices, ranging from vanilla bean custard to cognac custard
to fresh apple butter to seasonal jams with a hint of Merlot. You
can get extremely creative with fillings because there are many
different types—from jams and jellies to icings, custards, and
creams. Plus, you can invent your own unique doughnut filling.
There are many creative ways to apply fillings.
• Poke a hole in a cooled doughnut with a chopstick and jiggle it to clear out
the center. Put the filling inside a pastry bag, and insert the tip of the bag
into the doughnut. Squeeze the filing into the doughnut, making sure you
don’t overfill it.
• For a doughnut ice cream sandwich, cut the doughnut completely in half.
Place the ice cream directly into the center of the doughnut, and replace
the top.
• You can also fill some doughnuts before you fry them—such as the fried,
pie-style doughnuts.
• For thicker fillings, (like a whipped ganache, butter cream icing, or apple
butter) cut the doughnut half way and heap the filling into the doughnut—
creating a sandwich or a delicious, sweet hot dog bun.
• Use the cup variation. When you are cutting out the dough for the
doughnuts, don’t remove the hole before cooking. Once the doughnuts are
cooked, you can gently compress the cut-out to form a cup for filling.
FILLINGS
RASPBERRY JAM FILLING
Raspberry jam filling is the classic jam that you will find in most
doughnut shops. Feel free to add your own creative spin, to meet
your own unique tastes.
See Creative Combinations 10 & 31 for ideas for this filling.
INGREDIENTS
4 cups (500 g) raspberries
4 cups (800 g) sugar
INSTRUCTIONS
Place the raspberries in a large stainless steel or enamel saucepan. Bring to
a full boil over high heat, mashing the berries with a spoon as they heat.
Boil hard for 1 minute, stirring constantly. Add the sugar, and return to a
boil.
Boil until the mixture thickens, approximately 5 minutes. Let cool before
using, or transfer to an airtight container and store in the refrigerator for up
to 2 weeks.
Yield: Makes 4 cups (1280 g)

FILLINGS
APPLE BUTTER FILLING
Apple butter is great when made freshly at home. Everyone likes

apple pie, and apple butter embodies all of that taste in a spreadable
version. This apple butter goes well on everything from pork chops
to pancakes.
INGREDIENTS
1 pound (454 g) Fuji apples, diced (2 large)
1 pound (454 g) Granny Smith apples, diced (2 large)
1 pound (454 g) Courtland apples, diced (2 large)
1 cup (235 ml) apple cider
2 tablespoons (30 ml) lemon juice
2 tablespoons (14 g) ground cinnamon
INSTRUCTIONS
Combine the apples and cider in a very large stainless steel or enamel
saucepan. Bring to a boil over medium-high heat, stirring occasionally.
Reduce the heat and boil gently for 20 minutes, or until the mixture is
reduced by half. Stir in the sugar, lemon juice, cinnamon, and ginger.
Return to a boil, reduce the heat, and boil gently for about 25 minutes, or
until the mixture is very thick. Let cool before using, or transfer to an
airtight container and store in the refrigerator for up to 2 weeks.

FILLINGS
FRESH STAWBERRY FILLING
The strawberry glaze provides a concentrated strawberry flavor that

when combined with fresh strawberries enhances their natural taste,
better than any jam or jelly you will ever try!
INGREDIENTS
1 pint (290 g) strawberries
1 recipe Strawberry Glaze (page 75)
INSTRUCTIONS
Wash the strawberries, cut off the stems, and cut in half. Add to a bowl.
Add the strawberry glaze and stir to combine. Store in an airtight container
in the refrigerator until ready to use.
* DOUGHNUT TRIVIA *
In South Africa, balls of fried dough are soaked in spiced syrup

and coated with coconut. Other African doughnut variations are
served with mince, syrup, honey, or jam.
FILLINGS
BLUEBERRY FILLING
Blueberry filling is a great summertime treat. If you get some fresh

blueberries, take advantage of them before they go out of season.
When making the blueberry filling, be sure to keep a close eye on it
because blueberry thickens up a lot faster than other jam fillings
do.
See Creative Combinations 23, 36 & 44 for ideas for this filling.
INGREDIENTS
4 cups (580 g) blueberries
INSTRUCTIONS
Place the blueberries in a large stainless steel or enamel saucepan. Bring to
a full boil over high heat, mashing the berries with a spoon as they heat.
Boil hard for 1 minute, stirring constantly. Add the sugar, return to a boil,
and boil until the mixture thickens, about 4 minutes. Let cool before using,
or transfer to an airtight container and store in the refrigerator for up to 2
weeks.

See Creative Combinations 27 for an idea for this filling.
FILLINGS
WHIPPED CHOCOLATE GANACHE FILLING
Whipped chocolate ganache is very light and airy and not too
sweet. If you want to make a great Long John–style doughnut, cut
your doughnut into a bar shape, split it in half (like a hot dog bun),
and then pipe it full of whipped chocolate ganache. Share this with
your family and friends and they will be in love!
INGREDIENTS
6 ounces (168 g) best-quality bittersweet chocolate
2 cups (470 ml) heavy cream
4 teaspoons (10 g) confectioners’ sugar
INSTRUCTIONS
Place the chopped chocolate in a medium-size bowl. Heat the heavy cream
in a large, heavy saucepan over medium-high heat until it simmers gently.
Immediately pour the hot cream over the chocolate and stir gently until the
chocolate is melted. Stir in the sugar and strain through a sieve. Stir the
ganache gently until it’s perfectly smooth, and let it cool. Cover with plastic
and place in the refrigerator until chilled. Whip the ganache until it’s
spreadable and stiff enough to hold a nice shape. Use immediately, or
transfer to an airtight container and store in the refrigerator for up to 2
weeks.

FILLINGS
WHIPPED VANILLA CREAM FILLING
Our friend Whitney Brown is a great baker and loves to surprise

her friends and family with baked goods. She has also labored
alongside us at Sublime Doughnuts to make sure that our recipes
were home-baker friendly. This is a quick and easy way to make
whipped cream that Whitney likes to show off when entertaining.
“When I was sixteen, I went to Paris with my mom and had my
first taste of REAL Chantilly cream. As soon as I got back home I
started experimenting with making whipped cream in various
flavors. I was successful using a mixer to whip it, but I wanted to
make it in a more authentic way, hand whipped. So, at a dinner
party a few years ago, I made a few pies for dessert, but forgot to
pick up a can of whipped cream for the topping. Fortunately, I had
heavy whipping cream in the fridge. Baffled at how I could
possibly do this, my friends egged me on, and so I agreed to make
a small batch. I stood at the end of the table to show off my pastry
skills and whipped for what seemed like forever, but in the end we
had delicious, fresh whipped cream! My friends were not only
impressed with the whipped cream, but also with the amount of
muscle it takes to make it from scratch.”
INGREDIENTS
1 cup (235 ml) heavy whipping cream
3 tablespoons, plus 1 teaspoon (25 g) confectioners’ sugar
INSTRUCTIONS
Chill the bowl and the whisk in the refrigerator until ready to make.
Combine the cream, sugar, and vanilla in the chilled bowl and beat with the
whisk at high speed just until soft peaks form. When the cream begins to
thicken, slow down the beating and it is ready to use. Store in an airtight
container in the refrigerator.

FILLINGS
VANILLA BAVARIAN CREAM FILLING
This is Sublime Doughnuts’ version of the classic custard that you

will find in a inside a Boston cream doughnut. We call our version
the “A-Town Cream,” because it represents our beautiful city,
Atlanta. The vanilla Bavarian cream is essentially a pudding, so if
you have your own special vanilla pudding recipe, you should
definitely try it and place your own spin on this delicious tradition.
See Creative Combinations 07, 12, 28 & 43 for ideas for this filling.
INGREDIENTS
1 vanilla bean, split
1
2 /2 cups (590 ml) heavy cream
2 tablespoons (16 g) cornstarch
5 egg yolks
INSTRUCTIONS
Place the split vanilla bean in a saucepot, add the cream and milk, and
slowly bring to a boil over medium heat. Remove the bean and scrape the
seeds into to the cream, then discard the pod.
In a large heatproof bowl, whisk the sugar, cornstarch, and egg yolks
together. Slowly whisk the cream into the mixture. Place the bowl over a
pot of simmering water and heat for 1 to 2 minutes, stirring, until the
custard reaches 170°F (77°C) on a digital thermometer and is very thick.
Remove from the heat, then place the bowl in an ice bath and stir until the
filling reaches room temperature. Cover with plastic and chill in the
refrigerator before using.
Yield: Makes 3 to 4 cups (600 to 800 g)
FILLINGS
COFFEE CUSTARD FILLING
You can either put this coffee custard inside a doughnut as a filling,
or you can place it in a cup next to the doughnut to have your own
version of coffee and doughnuts.
INGREDIENTS
2 1/2 cups (590 ml) heavy cream
1
/4 cup (50 g) sugar
5 egg yolks
2 tablespoons (16 g) instant coffee
INSTRUCTIONS
Slowly bring the cream and milk to a boil in a heavy-bottomed pan over
medium heat.
In a large heatproof bowl, whisk the sugar, cornstarch, and egg yolks
together. Slowly whisk the cream into the mixture. Place the bowl over a
pot of simmering water and heat for 1 to 2 minutes, stirring, until the
custard reaches 170°F (77°C) on a digital thermometer and is very thick.
Remove from the heat, stir in the instant coffee, then place the bowl in an
ice bath and stir until the filling reaches room temperature. Cover with
plastic and chill in the refrigerator before using.

FILLINGS
CHOCOLATE PASTRY CREAM FILLING
This is a great recipe with which to try a reverse Boston cream

doughnut—using a chocolate pastry cream on the inside and vanilla
fondant on the outside. Chocolate pastry cream is similar to
pudding, so you can use it for multiple baked goods.
INGREDIENTS
1 1/4 cups (295 ml) whole milk
3 egg yolks
1 1/2 teaspoons (3 g) cocoa powder
2 ounces (56 g) semisweet chocolate, melted
INSTRUCTIONS
In a small saucepan, warm the milk over low heat until it is just hot enough
to steam. While the milk is warming, whisk together the egg yolks, sugar,
cocoa powder, and cornstarch until the mixture is completely smooth. Once
the milk is steaming, add the melted chocolate to it and whisk until it is
fully incorporated into the milk. Add half of the chocolate milk, whisking
constantly, to the egg mixture. Add the milk and eggs back into the hot
milk, continue stirring, and heat for 1 to 2 minutes, until the custard reaches
170°F (77°C) on a digital thermometer and is very thick. Remove from the
heat, stir in the vanilla extract, cover with plastic, and chill before using.

FILLINGS
LEMON CURD FILLING
Everybody loves tangy lemon curd. You can never go wrong with
this recipe. You can use it to fill a yeast-raised doughnut and then
toss it in confectioners’ sugar and have a nice lemon-filled
doughnut, or fill a pie-crust shell, add a little meringue, close it up,
and create a Fried Lemon Meringue Pie (page 66). You can also
spread this lemon curd on top of a scone or a biscuit. The
possibilities are very diverse and very delicious.
INGREDIENTS
8 egg yolks
Zest of 1 lemon
1
/2 cup (120 ml) lemon juice
1
/4 cup (112 g) cold unsalted butter, diced
INSTRUCTIONS
Combine the egg yolks, lemon zest, 1/4 cup (60 ml) of the lemon juice, and
the sugar in a small saucepan over medium heat, and heat until thickened, 2
to 3 minutes. Do not simmer. Remove from the heat, pour through a strainer
into a bowl, and stir in the butter cubes, one at a time, until fully
incorporated. Stir in the remaining 1/4 cup (60 ml) lemon juice. Cover with
plastic and chill before using.

CHAPTER 7
ACCOUTREMENTS
Accoutrements are the extras placed on the doughnut after you

have added icing or filling. They give the doughnut some more
flavor power and enhance its appearance. The accoutrement can
highlight what is already in the doughnut or add a different flavor
component that pairs well with it.
* DOUGHNUT TRIVIA *
Johnnycakes were an original style of doughnuts made by

Native Americans out of ground corn. The method was taught
to the early settlers.
ACCOUTREMENTS
ALMONDS
Almonds are a source of good fat—polyunsaturated fats that are

essential to a balanced diet. Now, we’re not saying that doughnuts
are a health food, but we’re happy to provide you with a scientific
rationale for adding almonds to enhance your delicious doughnuts!
Don’t get us started on the value of complex carbohydrates! When
it comes to truly sublime doughnuts, you might want to hang on to
these rationales so that you can justify “just one more …”
See Creative Combinations 11, 30, 34, 45 & 47 for ideas for this accoutrement.
INGREDIENTS
1 cup (200 g) sugar
1 tablespoon (15 ml) corn syrup
2 cups (290 g) whole almonds
1 tablespoon (14 g) unsalted butter
INSTRUCTIONS
Combine the sugar, water, and corn syrup in a heavy-bottomed saucepan
over medium-high heat and stir until it resembles wet sand. Carefully, grab
the pan’s handle and swish the ingredients to thoroughly dissolve the sugar.
After the sugar has dissolved, place back on medium heat and allow it to sit
until it becomes amber-colored caramel, about 5 minutes, then remove from
the heat and add the almonds. Stir to completely coat the almonds. Add the
butter and stir until the butter is melted. Place on a greased sheet pan and
carefully separate the almonds using two forks to avoid burning yourself.
Let cool before using.

ACCOUTREMENTS
PECANS
Speaking of rationalizations, did you know that pecans are

technically a fruit? Seriously, but the explanation is VERY
technical. All kidding aside, what we love about pecans is their
rich, buttery flavor. Also, the leading producer of pecans is our
home state of Georgia! Dig in, y’all!
See Creative Combinations 11, 14, 34 & 45 for ideas for this accoutrement.
INGREDIENTS
1 cup (225 g) packed light brown sugar
Pinch of salt
1 tablespoon (15 ml) dark corn syrup
1/4 cup (60 ml) evaporated milk
1 tablespoon (14 g) unsalted butter
1 1/2 cups (150 g) pecan halves
INSTRUCTIONS
Combine the brown sugar, salt, corn syrup, milk, and butter in a saucepan
over medium heat, stirring the mixture constantly until the sugar has
dissolved and the mixture comes to a boil. Continue to cook to a soft, ball
stage, 236°F (113°C) on a candy thermometer, about 5 minutes. Remove
from the heat. Add the vanilla and nuts, and mix until the nuts are fully
coated. Pour onto a sheet pan and separate the nuts using two forks to avoid
burning yourself. Let cool before using.

ACCOUTREMENTS
CANDIED BACON
We use candied bacon on the Maple Iced Doughnut at Sublime

Doughnuts. We also chop up candied bacon because it makes great
sprinkles! It is also great for party snacks. If you are cooking up a
batch for your doughnuts, leave some of it unchopped for a tasty
treat.
See Creative Combinations 07 & 13 for ideas for this accoutrement.
INGREDIENTS
2 tablespoons (30 ml) pure maple syrup
1
/4 cup (60 g) packed brown sugar
1/2 teaspoon ground cinnamon
1 pound (454 g) thick-sliced bacon
INSTRUCTIONS
Preheat the oven to 350°F (180°C, or gas mark 4).
Place the maple syrup, brown sugar, and cinnamon in a large bowl. Mix
well. Add the bacon to the bowl and toss gently with your hands. Make sure
that all of the slices are evenly coated. Place the bacon in a single layer on a
wire rack on a baking sheet. Bake in the center of the oven until mahogany
brown in color, about 20 to 30 minutes. Let cool, then chop as desired.

See Creative Combinations 20 for an idea for this accoutrement.
ACCOUTREMENTS
CARROT SPRINKLES
This recipe was shared with me by my good friend Jessica Brown.

She is a fellow Culinary Institute of America grad and owner of
Treats on Washington, a small neighborhood bakery in Boston,
Massachusetts. Jessica’s Carrot Sprinkles are prominently
displayed atop their signature carrot cake, and these are an easy and
impressive garnish for any bakery item.
INGREDIENTS
2 carrots
2 1/2 cups (500 g) sugar, divided
2 cups (470 ml) water
INSTRUCTIONS
Peel and coarsely grate the carrots and set aside. Place 2 cups (400 g) of the
sugar and the water in small pot and bring to a boil over medium-high heat.
Remove from the heat and add the carrots. Allow to sit for 5 minutes. Drain
the carrots from the sugar solution, place the remaining 1/2 cup (100 g)
sugar in a bowl, add the carrots, and toss to coat. Spread out on parchment
paper and let dry before using.
Yield: Makes 1 cup (200 g)

ACCOUTREMENTS
TOFFEE
This is a good English toffee recipe. You can cut it into a candy bar
shape to enjoy, or into shards to use as sprinkles for your
doughnuts.
INGREDIENTS
1 cup (225 g) unsalted butter, cut into pieces
1/4 teaspoon salt
INSTRUCTIONS
Butter a baking pan and place it on a heatproof surface. Bring the butter,
sugar, and salt to a boil in a 4- to 5-quart (3.6 to 4.5 L) heavy pot over
medium-high heat, whisking until smooth, then boil, stirring occasionally,
until the mixture is deep golden and registers 300°F (149°C) (hard-crack
stage) on a candy thermometer, 15 to 20 minutes. Pour into the baking pan
and let cool. Break into shards once cool.

ACCOUTREMENTS
CHOCOLATE CURLS
Chocolate curls make your doughnuts more visually appealing. In

most cases, you would be placing them on something that already
has chocolate in it, so it probably already has a good chocolate
taste, but the curls add more pizzazz.
INGREDIENTS
Block of chocolate (size and type depends on how many curls you want to
create)
INSTRUCTIONS
Scrape the chocolate bar with a chef’s knife and use immediately.
Yield: Varies
ACCOUTREMENTS
BALSAMIC VINEGAR REDUCTION
Balsamic vinegar may seem like an unlikely accoutrement for

pastry, but when you reduce balsamic vinegar it becomes syrupy
and sweet. The sweet and tangy taste works well as an accent
flavor. We use it at Sublime Doughnuts for our Salted Caramel
Doughnut.
INGREDIENTS
2 cups (470 ml) balsamic vinegar
1 tablespoon (15 g) honey
1 bay leaf
4 cloves (optional)
INSTRUCTIONS
Pour the balsamic vinegar into a heavy-bottomed saucepan and place over
medium heat. Stir in the honey, drop in the bay leaf and cloves, and bring to
a low boil. Adjust the heat to maintain a steady simmer and allow the
vinegar to reduce slowly until it approaches one-quarter of its original
volume, about 15 minutes. Pour it through a small strainer into a heatproof
bowl. Use a heatproof spatula or spoon to clean out the pan. Store in the
refrigerator, in a sealed container. To use, spoon the hard sauce into a bowl
and heat on low in the microwave, then drizzle on the doughnut. Store in an
airtight container in the refrigerator for up to 4 weeks.
Yield: Makes 1/4 cup (60 g)

ACCOUTREMENTS
ORANGE DUST
Use orange dust when you make an orange glaze and it is not tangy
enough. Sprinkle it lightly on the doughnut to enhance the orange
flavor.
INGREDIENTS
1 orange
INSTRUCTIONS
Zest the orange into a small microwavable bowl. Microwave the zest to
completely dry it out, approximately 2 minutes, checking and stirring every
30 seconds. Once the zest has dried, place it in a food processor or coffee
grinder with the sugar. Grind until you have a fine dust.
Yield: Makes 2 tablespoons (25 g)

ACCOUTREMENTS
LEMON-LIME DUST
Use lemon-lime dust when you make a lemon and/or lime glaze
that you would like to be tangier. Sprinkling it lightly on the
doughnut will enhance the lemon-lime flavor.
See Creative Combinations 10, 23 & 25 for ideas for this accoutrement.
INGREDIENTS
1 lemon
1 lime
INSTRUCTIONS
Zest the lemon and lime into a small microwavable bowl. Microwave the
zest to completely dry it out, approximately 2 minutes, checking and
stirring every 30 seconds. Once the zest has dried, place it in a food
processor or coffee grinder with the sugar. Grind until you have a fine dust.
Yield: Makes 2 tablespoons (25 g)

ACCOUTREMENTS
TOASTED COCONUT
At Sublime Doughnuts we use toasted coconut for our German

chocolate icing, but it can be used in many more creative ways,
because coconut is a very popular flavor. One idea would be to
make a coconut icing and then dip the doughnut in toasted coconut.
Toasting coconut helps bring out its naturally delicious notes of
caramel and butter. Sublime Doughnuts has opened a second
location in Thailand, and one of the most popular flavor doughnuts
there is the coconut cream and mango doughnut.
See Creative Combinations 06 & 21 for ideas for this accoutrement.
INGREDIENTS
Shredded coconut
INSTRUCTIONS
Preheat the oven to 300°F (150°C, or gas mark 2). Spread the coconut on a
baking pan and toast, uncovered, stirring often. Toast until golden, 30 to 40
minutes.
Yield: Varies
CHAPTER 8
As you know from chapter 1, the exact origins of the doughnut are disputed
history. That said, we can all agree that doughnuts are popular all over the
world — whether they are served as a sweet treat (like the chocolate yeast-
raised doughnut on page 31) or a savory meal (like the empanada on page
157). Although favorite flavors may differ around the world — when we
opened our second location in Thailand, popular flavors included coconut
and mango — the common denominator is fried dough that incorporates the
tastes of the local community. While researching this book, I’ve also
noticed that whatever your ethnic or socioeconomic background, doughnuts
mark a special occasion that brings a group together. I hope you’ll enjoy
some of these sweet variations from around the world.
HAM, JALAPEÑO, AND CHEDDAR HUSHPUPPIES
Being from the South, I see hushpuppies on restaurant menus all

around town. If you are unfamiliar with hushpuppies, they are
essentially cornbread doughnut holes.
INGREDIENTS
1/2 cup (60 g) all-purpose flour
1
/2 cup (70 g) yellow cornmeal
1/2 teaspoon salt
1
1/2 teaspoon freshly ground pepper
1 large egg
1
/2 cup (120 ml) buttermilk
1
/4 cup (33 g) frozen corn kernels
1/4 cup (40 g) minced onion
1 jalapeño chile, minced (ribs and seeds removed for less heat, if desired)
1
/2 cup (75 g) diced ham
1/4 cup (30 g) shredded cheddar cheese
2 cups (470 ml) vegetable oilt
INSTRUCTIONS
Combine the flour, cornmeal, salt, baking soda, and pepper in a bowl. In
another bowl, stir together the egg and buttermilk; add to the dry
ingredients, stirring just until moistened. Stir in the corn, onion, jalapeño,
ham, and cheddar.
Pour the oil into an electric fryer or deep saucepan and heat to 375°F
(190°C). Drop the batter by the tablespoon (15 g) into the oil, and fry for 3
minutes on each side, or until golden. Drain on paper towels, and serve
immediately.
Yield: Makes 24 hushpuppies
MAMA’S EMPANADAS
Because my family is from Panama, I grew up enjoying my

mother’s homemade empanadas. Empanadas are like the fried pies
(or hand pies) featured in this book, but instead of apples and sweet
potatoes, they are stuffed with meat, vegetables, and other
seasonings. They are a delicious savory treat.
INGREDIENTS
FOR THE PASTRY:
4 1/2 cups (540 g) all-purpose flour
1
1 /2 teaspoons salt
1/2 cup (112 g) shortening
1
1 /4 cups (295 ml) water, or as needed
FOR THE FILLING:

1 tablespoon (15 ml) peanut oil
2 medium onions, finely diced
2 pounds (908 g) ground beef or pork
2 jalapeño chiles, minced (ribs and seeds removed for less heat, if desired)
1/2 teaspoon chili powder
2 cans (14.5 ounces, or 406 g each) diced tomatoes
Coarse salt and ground pepper
1 cup (16 g) chopped fresh cilantro
4 cups (940 ml) vegetable oil
INSTRUCTIONS
To make the pastry: In a medium bowl, stir together the flour, baking
powder, and salt. Add the shortening and pinch into small pieces using your
fingers, until the mixture resembles coarse crumbs. Use a fork to stir in the
water a few tablespoons (15 ml) at a time, until the mixture comes together
into a ball. Pat into a ball, and then flatten slightly. Wrap in plastic wrap and
refrigerate for 1 hour.
To make the filling: Heat the peanut oil in a large skillet over medium heat.
Add the onion and cook until tender, 6 to 8 minutes. Crumble in the beef,
and then stir in the jalapeño, chili powder, and tomatoes. Cook over
medium heat until the mixture thickens, 12 to 15 minutes. Season with salt
and pepper. Fold in the cilantro. Let cool.
Form the dough into twelve 2-inch (5 cm) balls. On a floured surface, roll
each ball out into a thin circle. Spoon some of the meat mixture onto the
center, and then fold into a half-moon shape. Seal the edges by pressing
with your fingers.
Heat the vegetable oil in a Dutch oven to 365°F (180°C). Place one or two
pies into the oil at a time. Cook for about 5 minutes, turning once to brown
both sides. Drain on paper towels, and serve hot.
Yield: Makes 12 empanadas

BEIGNET
Although popular in New Orleans, and made especially famous by

New Orleans’s Café Du Monde, beignets were brought to the Big
Easy by the French and quickly became part of the home-style
Creole cooking tradition. Beignets are typically prepared right
before consumption and should be eaten while fresh and hot.
INGREDIENTS
1 1/2 cups (355 ml) water
1 teaspoon salt
2 eggs
1/4 cup (56 g) unsalted butter
1 cup (235 ml) evaporated milk
1 tablespoon (12 g) dry yeast
1/4 cup (30 g) confectioners’ sugar
INSTRUCTIONS
Combine the water, sugar, salt, eggs, butter, and evaporated milk in a large
bowl and blend well. Add the flour and yeast and beat until there is full
gluten development, about 10 minutes (see “The Window Test”). Roll out
the dough 1/4-inch (6 mm) thick on a lightly floured surface. Cut into
twenty-four 2 1/2 - inch (6.3 cm) squares.
(182°C). Drop the squares into the oil, a few at a time, and fry for 90
seconds, flipping twice. Drain on a wire rack.
Shake the confectioners’ sugar on the beignets while still warm.

Yield: Makes 24 beignet
CHURRO
In Spanish-speaking countries, churros are often served for

breakfast and dipped in hot chocolate or café con leche.
INGREDIENTS
1 cup (235 ml) water
2 1/2 tablespoons (31 g), plus 1/2 cup (100 g) sugar
1
/2 teaspoon salt
1 cup (120 g) all-purpose flour
1 quart (940 ml) peanut oil, for frying
1 teaspoon ground cinnamon
INSTRUCTIONS
In a small saucepan over medium heat, combine the water, 2 1/2 tablespoons
(31 g) of the sugar, the salt, and the butter. Bring to a boil, and then remove
from the heat. Stir in the flour until the mixture forms a ball.
(190°C). Place the mixture in a pastry bag with star tip. Pipe strips of dough
into the hot oil, and cut the end with scissors dipped in hot oil. Fry until
golden, about 2 minutes per side, then drain on paper towels.
Combine the remaining 1/2 cup (100 g) sugar and the cinnamon. Roll the
drained churros in the mixture and serve immediately.
Yield: Makes 24 churros

ZEPPOLE
Zeppole are typical of Italian cuisine, especially that of Rome and

Naples. Zeppole are traditionally consumed during La Fiesta di
San Giuseppe (Saint Joseph’s Day), celebrated every March 19,
when they are sold on the streets and sometimes presented as gifts.
INGREDIENTS
FOR THE RICOTTA FILLING:
2 3/4 cups (688 g) fresh ricotta cheese
3
/4 cup (90 g) confectioners’ sugar
3
/4 teaspoon finely grated lemon zest
1/4 teaspoon fresh lemon juice
FOR THE DOUGH:

2 cups (470 ml) water
1
4 tablespoons (50 g) sugar, divided
2 teaspoons (12 g) salt
2 cups (240 g) bread flour
1
/4 teaspoon baking powder
7 large eggs
1 quart (940 ml) peanut oil, for frying
INSTRUCTIONS
To make the filling: Line a sieve with a layer of cheesecloth, and set over a
bowl. Spoon the ricotta into the sieve. Cover, and let drain in the
refrigerator overnight.
Transfer the drained ricotta to a mixing bowl. Using a mixer on medium

speed, beat the ricotta and confectioners’ sugar until fluffy, about 2 minutes.
Add the vanilla, zest, and lemon juice. Use immediately, or cover with
plastic wrap and refrigerate until ready to use.
To make the dough: In a large saucepan over medium heat, combine the
water, butter, 2 tablespoons (25 g) of the sugar, and the salt. Cook until the
butter and sugar are melted, about 2 minutes. Bring to a boil and cook for
30 seconds, then remove from the heat. Stir in the flour and baking powder,
then place over low heat; using a wooden spoon, beat constantly until the
dough is stiff, about 1 minute. Remove from the heat and let cool for 4
minutes.
Transfer the batter to a stand mixer fitted with a paddle attachment, and let
the dough sit for 2 minutes. Turn the mixer on low and add the eggs, one at
a time, beating until the batter is thick and ribbonlike (the dough should be
the temperature of lukewarm water). Cover with plastic wrap and let the
batter cool to room temperature, about 10 minutes.
(182°C). Scoop individual tablespoons (15 g) of batter into the hot oil. Fry
the zeppole until golden brown, about 3 1/2 minutes, turning over halfway
through the cooking time. Transfer to a wire rack to drain. When cool, fill
with the ricotta mixture using a pastry bag and a filling tip, or cut in half
and spoon the ricotta in the middle.
Yield: Makes 24 zeppole

PACZKI
Paczki are pastries that are traditional to Polish cuisine (the word
paczki is often translated as “doughnut”). In Poland, paczki are
eaten on what is known as Fat Thursday (the Thursday before Ash
Wednesday). The traditional reason for making paczki was to use
up all of the lard, sugar, eggs, and fruit in the house, because their
consumption would be forbidden during the Catholic practice of
Lent.
INGREDIENTS
1 1/2 cups (355 ml) milk
2 tablespoons (30 g) dry yeast
1
1/2 cup (112 g) butter, at room temperature
1 large egg
3 large egg yolks
1 tablespoon (15 ml) grain alcohol (Everclear)
1 teaspoon salt
1 quart (940 ml) peanut oil
INSTRUCTIONS
Scald the milk in a small saucepan over medium heat, and then set aside to
cool.
In a mixing bowl, combine the yeast, sugar, butter, egg, egg yolks, alcohol,
salt, flour, and scalded milk and mix with the paddle attachment until there
is full gluten development (see “The Window Test”).
Place the dough in a greased bowl. Cover and let rise until doubled in bulk,
anywhere from 1 to 2 1/2 hours.
Turn the dough out onto a lightly floured surface. Pat or roll to a 1/2-inch
(1.3 cm) thickness. Cut out twelve rounds with a 3-inch (7.5 cm) biscuit
cutter. Remove the scraps, re-roll the dough, and cut out more biscuits.
Cover and let the rounds rise until doubled in bulk, 30 minutes or longer.
Pour the oil into a large skillet or Dutch oven and heat to 370°F (188°C).
Place the paczki top side down (the dry side) into the oil a few at a time and
fry for 1 1/2 minutes, or until the bottom is golden brown. Flip them over
and fry for another 1 to 2 minutes, or until golden brown. Drain on a wire
rack. Test a cool one to make sure it’s cooked through. Adjust the cooking
time and the oil temperature accordingly.
Yield: Makes 12 paczki

CHAPTER 9
CREATIVE DOUGHNUT COMBINATIONS
There are hundreds of thousands of combinations of doughnuts that

you can create once you learn the basics of icings, toppings, jams,
jellies, and fillings. You can compare and combine them as far as
your imagination can stretch. It is important to remember, though,
that when combining different ingredients, every topping, filling,
and accoutrement contains sugar. Be careful to combine ingredients
that won’t overpower, but will instead complement, each other.
This section will provide you with a road map for your own
creative combinations sure to delight your friends, family, and
coworkers, as you continue our sublime mission to spread
doughnut love!
01. CHOCOLATE! CHOCOLATE!
Chocolate Yeast-Raised Dough 31

Dark Chocolate Icing 85
02. TANGY ORANGE CHOCOLATE

Orange with Grand Marnier Glaze 79
Orange Icing 87
03. STRAWBERRY SANDWICH
Plain Yeast-Raised Dough 32

Strawberry Glaze 75
Powdered sugar for dusting
Fresh strawberries
04. FESTIVE “FUN”DANT

Multicolored Fondant Icing 93
Add food coloring to fondant recipe.
05. SALT & VINEGAR
Potato Dough 34
Salted Caramel Icing 81
Balsamic Vinegar Reduction 145
06. TOASTED COCONUT DREAM
Blueberry Cake Doughnut 44

Toasted Coconut 151
Add 1/4 cup of cream of coconut
07. ALL-AMERICAN BREAKFAST
Potato Dough 34
Maple Icing 95
Vanilla Bavarian Cream Filling 123
Candied Bacon 137
08. PEANUT BUTTER GLAZED
Plain Cake Doughnut 37

Peanut Butter Icing 97
09. ENGLISH TOFFEE AVALANCHE

Salted Carmel Icing 81
Toffee 141
10. RASPBERRY LIME

Raspberry Jam Filling 111
Lemon-Lime Dust 149
11. NUTTY BUDDIES

Maple Icing 95
Almonds and Pecans 133, 135
12. DOUGHNUT DING DONG

13. BREAKFAST OF CHAMPIONS
Waffle Dough 23
Bourbon Icing 107
Candied Bacon 137
14. RED VELVET CAKE
Red Velvet Cake Dough 40

Cream Cheese Icing 105
Pecans 135
15. PEANUT BUTTER CUP

Milk Chocolate Icing 83
Peanut Butter Icing for filling 97
16. KENTUCKY’S BEST

Bourbon Icing 107
Apple Butter Filling 113
17. TWO CAN DOUGHNUT
Canned Biscuit Dough 59

Dulce de Leche Icing 91
18. MORNING EXPRESS

Coffee Custard Filling 125
19. PIÈCE DE RÉSISTANCE

Orange Dust 147
20. NOT-YOUR-AVERAGE CARROT CAKE
Spice Cake Dough 46

Cream Cheese Icing 105
Carrot Sprinkles 139
21. GERMAN CHOCOLATE CAKE
Chocolate Cake Dough 38

Toasted Coconut 151
22. PINKY DOUGHNUT

Pink Lemonade Icing 101
23. SPRINGTIME CITRUS DELIGHT

Lemon-Thyme Glaze 77
Blueberry Filling 117
Lemon-Lime Dust 149
24. REVERSE BOSTON CREAM

White Chocolate Icing 89
Chocolate Pasty Cream Filling 127
25. LEMON CURD

Lemon Curd Filling 129
Lemon-Lime Dust 149
26. CALIFORNIA PISTACHIO

Pistachio Icing 99
27. CHOCOLATE EXPLOSION

Whipped Chocolate Ganache Filling 119
Chocolate Curls 143
28. SOUTHERN-STYLE STRAWBERRY SHORTCAKE

Fresh Strawberry Filling 115
29. P-NUTTY

Honey-roasted peanuts
30. ALMOND CRUSH

Almonds 133
31. PEANUT BUTTER AND JELLY TIME!

Raspberry Jam Filling 111
32. BLUEBERRY LEMON
Blueberry Cake Dough 44

Lemon-Thyme Glaze 77
33. DOUGHNUT LOVE

Fresh Strawberry Filling 115
34. CARMEL NUT STICKY BUN
Cinnamon Roll 23
35. PEANUT APPLE BUTTER

Apple Butter Filling 113
36. BLUEBERRY BULL’S-EYE

37. CHOCOLATE POETRY

White Chocolate Icing 89
38. SUN KISSED
Blueberry Doughnut 44
Candied oranges
39. TIGER TAIL

Honey Glaze 71
40. SWEET AND SALTY

41. CINNAMON-APPLE WAFFLE
Dough-Based Apple Fritter 55

Waffle Dough 23
Tossed in cinnamon sugar
42. SUMMER SUMMER TIME

Lemon Curd Filling 129
43. BLACK-AND-WHITE DOUGHNUT

Vanilla Fondant Icing 93
Chocolate Pastry Cream Filling 127
44. GOOD MORNING, Y’ALL!

Vanilla Fondant Icing, 93
45. DEEZ NUTS

Pistachio Icing 99
Honey-roasted peanuts
46. CHOCOLATE PISTACHIO INDULGENCE

Pistachio Icing 99
Chopped pistachios
47. BOURBON SPICE CAKE
Spice Cake Dough 46

Bourbon Icing 107
Almonds 133
Tossed in cinnamon sugar
48. FUNKY WAFFLE
Waffle Dough 23
ACKNOWLEDGMENTS
I am grateful to my family (Tita, Tony, and Anthony Grant) for their

constant support of me as I imparted on this risky venture, leaving a good
job, cashing out my 401K, and pursuing my culinary dreams. Without their
hard work and moral support, this business may have never gotten off the
ground (let alone been voted “Best Bakery in America” in 2012).
Thank you to the Sublime Doughnuts team, who work so hard every day to
deliver a quality doughnut and to spread doughnut love. Thank you to
Emily Ellyn, Tomas Mendez, Mynor Mendez, Jay Williams, Shawn
Sorensen, Kyle Hill, Deanna Caracol, Zohemy Romero, Gabriela Roacho,
Marvin Xec, Priscilla Holland, Leah Petrus, Kandacie Aubrey, Tony
Resono, and Lenyn Hernandez. Sincere gratitude goes to Danielle Hegedus,
who found the words to bring to life my creative vision, as well as the
aspects of baking that are simply instinctual to me. Working with Danielle, I
was able to infuse this book with humor, my love of the city of Atlanta, and
most important, passion for my craft. I am ever-appreciative to Whitney
Brown for testing these recipes in her own kitchen to make sure that they
were accessible to home cooks and for contributing one of her personal
recipes. Thank you also to the very talented food photographer, Deborah
Whitlaw and food stylist, Annette Joseph, who, assisted by Madeline
Llewellyn, made this book so beautiful.
Thank you to the Culinary Institute of America (Hyde Park, NY) for
teaching me the art of making delicious doughnuts and to the American
Institute of Baking (Manhattan, KS) for providing me with the intensive
knowledge behind the science of baking. My instructors and classmates at
CIA and AIB undoubtedly provided me with the skills to make a delicious
product and the know-how to branch out to make truly unique doughnut
creations.
Finally, I am so fortunate to have worked with Tiffany Hill and Betsy

Gammons at Quarry Books who had the confidence in me to take on this
project. I am also thankful for their tremendous level of patience!
ABOUT THE AUTHOR
KAMAL GRANT
Kamal Grant is the owner of Atlanta’s Sublime Doughnuts. Open since

2008, Sublime Doughnuts has been recognized by the industry publication,
Bake Magazine, as “America’s Best Bakery” and has been featured as an
Atlanta gem in the New York Times. It is honored for having the best
doughnuts by foodies the world over, including Food & Wine editor Dana
Cowin, who effusively declared, “There is no better breakfast in the world
than sweets-savant Kamal Grant’s Fresh Strawberry ’n Cream doughnut.
Unless, of course, you want one of his 27 other flavors.”
Grant credits his love of doughnuts, which he refers to as “the sweet thug of
the pasty world,” to a visit from a Dunkin’ Doughnuts executive to his high
school food service class. When the executive shared that his favorite
aspect of his job was visiting the test kitchen to try out new flavors, Grant’s
interest was piqued. After high school, Grant enlisted with the Navy, where
he began to pursue his dream of becoming a world-class baker. Grant
served as a Baker E4–3rd Class Petty Officer on the USS John Young,
where he quickly gained the praise of his shipmates for his delicious
cinnamon rolls. After his enlistment, Grant attended the Culinary Institute
of America, where he focused on high-end desserts, plate presentations,
classical techniques, and the flavors and textures of award-winning chefs.
After the Culinary Institute of America, Grant continued to hone his skills
at the American Institute of Baking.
In 2008, Grant was working as a production manager for Flower Foods

when he drove past a recently closed doughnut shop in Atlanta’s West Side.
Despite the challenging economy, Grant cashed out his 401k to sign the
lease and open the store. As the store’s lone employee, he worked from 2:00
a.m. until 6:00 p.m. six days a week to make the business that he’d spent
most of his life working toward a success. Sublime Doughnuts initially
served traditional doughnut flavors, but when Grant debuted a special Oreo
doughnut and strawberries and cream doughnut, word quickly spread and
the demand for his uniquely flavored, artisan doughnuts grew throughout
the city. The shop even developed a cult following with Atlanta-based
Cartoon Network’s Adult Swim, whose nightly “bumps” (clever messages in
between commercials) gave Sublime Doughnuts a national audience. In
2012, Grant opened a second location in Bangkok, Thailand.
INDEX
A
accoutrements, 131–151
almonds, 133
balsamic vinegar reduction, 145
candied bacon, 137
carrot sprinkles, 139
chocolate curls, 143
lemon-lime dust, 149
orange dust, 147
pecans, 135
toasted coconut, 151
toffee, 141
almonds, 133
apple butter filling, 113
apple pie, fried, 61
B
bacon, candied, 137
baker’s percentages, 29
baking powder, 17
baking soda, 17
balsamic vinegar reduction, 145
batter-based fritters, 56
beef empanadas, 157
beignet, 159
bench scraper, 19
biscuit-style doughnuts, 58–59
blueberry
cake doughnuts, 44
filling, 118
bourbon icing, 107
bowtie, 24
butter, 16
C
cake doughnut dispensers, 29
cake doughnuts, 29, 36–53
blueberry, 44
chocolate, 38
funnel cakes, 50–51
gluten-free, 52
old-fashioned, 48
plain, 37
red velvet, 40
sour cream, 42
spice cake, 46
Canada, 79
candied bacon, 137
candy thermometer, 19
canned biscuit doughnuts, 59
caramel
dulce de leche icing, 91
salted caramel icing, 81
carrot sprinkles, 139
chocolate
cake doughnuts, 38
chocolate pastry cream filling, 127
curls, 143
dark chocolate icing, 85
German chocolate icing, 103
milk chocolate icing, 83
whipped chocolate ganache filling, 119
white chocolate icing, 89
yeast doughnut, 31
chopsticks, 19
churro, 161
cinnamon roll, 23
coconut, toasted, 151
coffee custard filling, 125
cooling rack, 19
cream cheese icing, 105
crescents, 25
custard fillings
chocolate, 127
coffee, 125
vanilla Bavarian cream, 123
cutouts, making, 22
D
dark chocolate icing, 85
Donut Day, 13
dough
rolling out, 21
shaping, 23–25
dough-based fritters, 55
dough mixer, 19
doughnut cutters, 19
doughnuts
accoutrements, 131–151
around the world, 153–165
biscuit-style, 58–59
cake, 29, 36–53
creative combinations, 167–171
fillings, 109–129
fritter, 25, 54–57
glazes, 69, 70–79
history of, 11–13
icings, 69, 80–107
pie-crust, 60–67
yeast, 29, 30–35
dulce de leche icing, 91
Dunkin’ Donuts, 13, 95
E
eggs, 17
empanadas, 157
equipment, 19, 29
F
fat, 16
fillings, 109–129
apple butter, 113
blueberry, 118
chocolate pastry cream, 127
coffee custard, 125
creative ways of applying, 109
fresh strawberry, 115
lemon curd, 129
raspberry jam, 111
vanilla Bavarian cream, 123
whipped chocolate ganache, 119
whipped vanilla cream, 121
flour
potato, 17
wheat, 15
fritter doughnuts, 54–57
batter-based, 56
dough-based, 55
styles of, 25
frying, 27
funnel cakes, 50–51
G
German chocolate icing, 103
glazes, 69, 70–79
honey, 71
lemon-thyme, 77
orange with Grand Marnier, 79
peanut butter, 73
strawberry, 75
gluten-free cake doughnuts, 52
Gregory, Elizabeth, 11
Gregory, Hanson Crockett, 11–12
H
ham, jalapeño, and cheddar hushpuppies, 155
hand shaping, 23
honey glaze, 71
hushpuppies, 155
I
icings, 69, 80–107
bourbon, 107
cream cheese, 105
dark chocolate, 85
dulce de leche, 91
German chocolate, 103
maple, 95
milk chocolate, 83
orange, 87
peanut butter, 97
pink lemonade, 101
pistachio, 99
salted caramel, 81
vanilla fondant, 93
white chocolate, 89
ingredients, 15–17
Irving, Washington, 11
J
Johnnycakes, 131
K
Krispy Kreme, 13
L
lemon
lemon curd filling, 129
lemon-lime dust, 149
lemon meringue pie, fried, 66–67
lemon-thyme glaze, 77
pink lemonade icing, 101
M
maple icing, 95
milk, 16
milk chocolate icing, 83
N
National Doughnut Day, 12
nuts, 133, 135
O
oil, 16
old-fashioned doughnuts, 48
orange
dust, 147
with Grand Marnier glaze, 79
icing, 87
P
paczki, 165
peach pie, fried, 62
peanut butter
glaze, 73
icing, 97
pecans, 135
pie-crust doughnuts, 60–67
apple pie, 61
lemon meringue pie, 66–67
peach pie, 62
sweet potato pie, 64–65
pink lemonade icing, 101
pistachio icing, 99
plain doughnuts
cake, 37
yeast, 32
pork empanadas, 157
potatoes
potato flour, 17
yeast doughnut, 34
pots, 19
proofing, 26
Purviance, Helen, 12
R
raspberry jam filling, 111
red velvet doughnuts, 40
rolling pin, 19
Rosenberg, Bill, 13
S
salt, 16–17
salted caramel icing, 81
Salvation Army, 12–13
shortening, 16
snail, 23
sodium bicarbonate, 17
sodium chloride (NaCl), 16–17
sopapilla, 11
sour cream cake doughnuts, 42
South Africa, 115
spice cake doughnuts, 46
strawberry
filling, fresh, 115
glaze, 75
sugar, 16
sweet potato pie, fried, 64–65
T
table, 19
techniques, 21–27
time requirements, 29
toffee, 141
tongs, 19
twist, 24
V
vanilla, 71
vanilla Bavarian cream filling, 123
vanilla fondant icing, 93
whipped vanilla cream filling, 121
W
waffle technique, 23
water, 15
whipped fillings
chocolate ganache, 119
vanilla cream, 121
white chocolate icing, 89
window test, 22
Y
yeast, 17
yeast doughnuts, 29, 30–35
chocolate, 31
plain, 32
potato, 34
Z
zeppole, 163
© 2014 by Quarry Books
Text © Kamal Grant
First published in the United States of America in 2014 by

Quarry Books, a member of
Quayside Publishing Group
100 Cummings Center
Suite 406-L
Beverly, Massachusetts 01915-6101
Telephone: (978) 282-9590
Fax: (978) 283-2742
www.quarrybooks.com
Visit www.QuarrySPOON.com and help us celebrate food and culture one spoonful at a time!
All rights reserved. No part of this book may be reproduced in any form without written permission
of the copyright owners. All images in this book have been reproduced with the knowledge and prior
consent of the artists concerned, and no responsibility is accepted by the producer, publisher, or
printer for any infringement of copyright or otherwise, arising from the contents of this publication.
Every effort has been made to ensure that credits accurately comply with information supplied. We
apologize for any inaccuracies that may have occurred and will resolve inaccurate or missing
information in a subsequent reprinting of the book.
Library of Congress Cataloging-in-Publication Data available
Digital edition: 978-1-61058-890-4

Softcover edition: 978-1-59253-845-4
Digital edition published in 2014

eISBN: 978-1-61058-890-4
Design: Landers Miller Design

Cover Design: Landers Miller Design
All photography by Deborah Whitlaw Llewellyn/www.dwlphoto.com, with the exception of the
following: © Universal Images Group
(Lake County Discovery Museum)/Alamy, page 10; © Vintagerie Ephemera Collection/Alamy, page
12.
Stylist: Annette Joseph/www.ajphotostylist.net

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HOMEMADE

sweets. Sweets make people happy, and my

culinary career is dedicated to spreading joy

and doughnut love”

Canned Biscuit Doughnuts

Fried Apple Pie

Salted Caramel Icing

ABOUT THE AUTHOR

world, strutting past Madeline and Éclair.”

Patrick Kuh, Los Angeles magazine

COMMUNITY IS VERY OFTEN FORMED AROUND FOOD. The simple act of

operated by the Salvation Army

“The sight of all those doughnuts marching

solemnly to their fate makes me proud to be

Nora Ephron, on her visit to New York’s first Krispy Kreme

THE HISTORY OF THE DOUGHNUT

DOUGHNUTS HAVE A RICH HISTORY in almost every culture since the

from Chicago Daily News 1918

By the early twentieth century, the doughnut was firmly established as an

DOUGHNUT BASICS: INGREDIENTS &

It has been exciting to watch the foodie revolution that has

INGREDIENTS AND HOW THEY WORK

Water represents approximately 40 percent of the end dough mass. If your

SUGAR: When added to dough, sugar contributes a number of things. It’s

POTATO FLOUR (OR POTATOES): Potato flour is added to a dough to increase

BAKING SODA: Baking soda, or sodium bicarbonate (NaHCO3), is an

BAKING POWDER: Baking powder is the combination of baking soda and an

DOUGH MIXER: A dough mixer, available in household or industrial

TABLE: You will need a sturdy table or counter surface to prepare

BENCH SCRAPER: Also called a “dough scraper,” a bench scraper is a tool

CANDY THERMOMETER: A candy thermometer, also known as a sugar

ROLLING OUT THE DOUGH

5. Allow it to rest for 5 additional minutes.

HOW MUCH TIME DO YOU NEED?

(Total weight of ingredient ÷ Total weight of flour) × 100% = % of

The advantage of using baker’s percentages is that the recipe is easily

Chocolate yeast doughnuts were some of the first doughnuts that

INGREDIENT U.S. METRIC BAKER’S %

Flour 1 pound, plus 13 ounces 818 g 100 %

Sugar 4 ounces 112 g 14%

Baking 1/4 ounce 7 g 1%

Salt 1/2 ounce 14 g 1.75%

Yeast 11/2 ounces 42 g 5%

Scalded milk 1 pound (slightly more than 1 pint) 454 g 55%

Unsalted 3 ounces 84 g 10%

Oil (See page 16)

Yield: Makes 12 to 15 doughnuts

Plain yeast-raised doughnuts are the most popular doughnut in the

INGREDIENT U.S. METRIC BAKER’S %

Flour 1 pound, plus 13 ounces 818 g 100%

Sugar 4 ounces 112 g 14%

Baking 1/4 ounce 7 g 1%

Salt 1/2 ounce 14 g 1.75%

Yeast 11/2 ounces 42 g 5%

Scalded milk 1 pound (slightly more than 1 pint) 454 g 55%

Unsalted 3 ounces 84 g 10%

Eggs 4 ounces (approximately 2 eggs) 112 g 14%

Oil (See page 16)

Yield: Makes 12 to 15 doughnuts

The potato doughnut, sometimes called a spudnut and typically

See Creative Combinations 05 & 07 for ideas for this dough.

4 tablespoons (55 g) unsalted butter

3 tablespoons (37 g) sugar