Professional Documents
Culture Documents
Homemade Doughnuts - Kamal Grant
Homemade Doughnuts - Kamal Grant
DOUGHNUTS
DOUGHNUTS
TECHNIQUES AND RECIPES
FOR MAKING SUBLIME DOUGHNUTS IN YOUR HOME KITCHEN
KAMAL GRANT
“I got into this business because I 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
Honey Glaze
Peanut Butter Glaze
Strawberry Glaze
Lemon-Thyme Glaze
Orange with Grand Marnier Glaze
ICINGS
INDEX
“The donut is the street thug of the pastry
Officers at a USO club ca. 1942 enjoying doughnuts, USA, “A Home Away from Home” USO club
franchise
CHAPTER 1
Salvation Army making doughnuts under bombardment of German guns, Front Line France, postcard
* 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
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
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.
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.
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).
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.
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:
CHOCOLATE
See Creative Combinations 01, 02, 04, 12, 15, 27, 33 & 39 for ideas for this dough.
INGREDIENTS
powder
Cocoa 1 ounce 28 g 4%
butter
Eggs 4 ounces (approximately 2 eggs) 112 g 14%
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.
PLAIN
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
powder
butter
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.
POTATO
INGREDIENTS
1 large russet potato, peeled and cut into 1-inch (2.5 cm) pieces
1
/2 cup (120 ml) scalded milk
1 teaspoon salt
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.
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.
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.
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 teaspoon salt
2 eggs
1
/2 cup (100 g) sugar
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.
Pour the oil to a depth of 3 inches (7.5 cm) into an electric fryer or deep
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.
CHOCOLATE
See Creative Combinations 21, 37 & 46 for ideas for this dough.
INGREDIENTS
1
3 /2 cups (420 g) cake flour
1 teaspoon salt
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.
Pour the oil to a depth of 3 inches (7.5 cm) into an electric fryer or deep
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. Fry for 90 seconds on each side. 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 a 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. Drain on paper towels.
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
2 cups (240 g) all-purpose flour
1 teaspoon salt
2 eggs
1
/2 cup (100 g) sugar
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.
Pour the oil to a depth of 3 inches (7.5 cm) into an electric fryer or deep
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. Fry for 90 seconds on each side. 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 1 1/2 minutes on each side.
Fry the holes separately, making sure they are submerged in the oil, about 2
minutes. Drain on paper towels.
SOUR CREAM
INGREDIENTS
1 large egg
1
/4 cup (120 g) sour cream
1
2 /4 cups (530 ml) buttermilk
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.
Pour the oil to a depth of 3 inches (7.5 cm) into an electric fryer or deep
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.
Fry three doughnuts at time until golden, about 1 1/2 minutes on each side.
Fry the holes separately, making sure they are submerged in the oil, about 2
minutes. Drain on paper towels.
BLUEBERRY
See Creative Combinations 06, 32 & 38 for ideas for this dough.
INGREDIENTS
2 cups (240 g) all-purpose flour
1 teaspoon salt
1
/4 teaspoon lemon zest
2 eggs
1
/2 cup (120 ml) milk
Pour the oil to a depth of 3 inches (7.5 cm) into an electric fryer or deep
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. Fry for 90 seconds on each side. 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 1 1/2 minutes on each side.
Fry the holes separately, making sure they are submerged in the oil, about 2
minutes. Drain on paper towels.
SPICE CAKE
INGREDIENTS
2 cups (240 g) all-purpose flour
1 teaspoon salt
Pinch of cloves
1
/4 teaspoon ground cinnamon
2 eggs
1
/2 cup (120 ml) milk
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. Fry for 90 seconds. 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 1 1/2 minutes on each side.
Fry the holes separately, making sure they are submerged in the oil, about 2
minutes total. Drain on paper towels.
OLD-FASHIONED
INGREDIENTS
2 1/2 cups (300 g) all-purpose flour
1
/2 cup (100 g) sugar
1
/2 teaspoon salt
1 egg
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.
Pour the oil to a depth of 3 inches (7.5 cm) into an electric fryer or deep
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.
FUNNEL CAKES
INGREDIENTS
3 eggs
1
/3 cup (66 g) sugar
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).
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
INGREDIENTS
3/4 cup (90 g) white rice flour
1
1 /2 cups ((180 g) potato starch
1
1 /2 cups (180 g) tapioca starch
3
/4 cup (150 g) sugar
1
/4 cup (60 ml) milk, warmed
3 egg yolks
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.
Pour the oil to a depth of 3 inches (7.5 cm) into an electric fryer or deep
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.
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.
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
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).
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 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
INGREDIENTS
4 cups (940 ml) peanut oil, for frying
1 teaspoon salt
1
1 /2 cups (355 ml) water
2 eggs
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.
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
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.
See Creative Combinations 17, 28 & 44 for ideas for this dough.
INGREDIENTS
4 cups (940 ml) peanut oil, for frying
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
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:
2 tablespoons (28 g) unsalted butter
4 McIntosh apples, peeled, cored, and sliced, or 1 can (18.5 ounces, or 518 g) apple pie filling
1
/2 teaspoon ground cinnamon
3
1 /4 cups (210 g) all-purpose flour, plus more as needed
3
/4 teaspoon salt
1
/4 teaspoon baking soda
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.
INGREDIENTS
FOR THE FILLING:
2 tablespoons (28 g) unsalted butter
4 ripe peaches
1
/2 cup (100 g) sugar
3
1 /4 cups (210 g) all-purpose flour, plus more as needed
3
/4 teaspoon salt
1
/4 teaspoon baking soda
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.
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 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.
INGREDIENTS
FOR THE FILLING:
2 cups (490 g) peeled and cubed sweet potato
1
/4 teaspoon ground cinnamon
1
2 /4 teaspoons baking powder
1
/4 teaspoon baking soda
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 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.
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:
1/2 cup (100 g) sugar
1
/4 teaspoon lemon juice
3
1 /4 cups (210 g) all-purpose flour, plus more as needed
3
/4 teaspoon salt
1
/4 teaspoon baking soda
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.
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 minute.
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 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.
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.
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.
HONEY GLAZE
INGREDIENTS
1 pound (454 g) confectioners’ sugar
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.
INGREDIENTS
2 cups (470 ml) heavy cream
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 *
STAWBERRY GLAZE
INGREDIENTS
2
/3 cup (160 ml) water
1 tablespoon (8 g) cornstarch
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.
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.
INGREDIENTS
Zest of 1 lemon
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.
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.
See Creative Combinations 02, 19, 38 & 48 for ideas for this glaze.
INGREDIENTS
Zest of 1 orange
1
/2 cup (120 ml) orange juice
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.
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.
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
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
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
See Creative Combinations 15, 18, 24, 27, 33 & 43 for ideas for this icing.
INGREDIENTS
1
/2 cup (112 g) unsalted butter
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.
See Creative Combinations 01, 02 & 21 for ideas for this icing.
INGREDIENTS
1
/2 cup (112 g) unsalted butter
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.
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.
INGREDIENTS
1 orange, zested
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.
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.
INGREDIENTS
1
/3 cup (75 g) unsalted butter
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. Set the mixture over a bowl of warm water and dip the
doughnuts immediately. Allow the icing to set for 30 minutes before
serving.
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.
See Creative Combinations 04, 43 & 44 for ideas for this icing.
INGREDIENTS
1 cup (200 g) shortening
1
/4 teaspoon salt
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.
MAPLE ICING
INGREDIENTS
2 cups (240 g) confectioners’ sugar
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.
* DOUGHNUT TRIVIA *
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 (120 g) confectioners’ sugar
3
/4 teaspoon vanilla extract
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.
PISTACHIO ICING
See Creative Combinations 26, 45 & 46 for ideas for this icing.
INGREDIENTS
5 tablespoons (75 ml) milk
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.
See Creative Combinations 22, 36 & 42 for ideas for this icing.
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,
turn over, and repeat on the other side. Allow to drip dry.
INGREDIENTS
1/2 cup (112 g) unsalted butter
4 egg yolks
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.
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
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.
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.
See Creative Combinations 13, 16 & 47 for ideas for this icing.
INGREDIENTS
3 tablespoons (42 g) unsalted butter, melted
INSTRUCTIONS
Whisk together the melted butter, bourbon, and confectioners’ sugar until
well combined and free of lumps.
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 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.
INGREDIENTS
4 cups (500 g) raspberries
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.
INGREDIENTS
1 pound (454 g) Fuji apples, diced (2 large)
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.
INGREDIENTS
1 pint (290 g) strawberries
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 *
BLUEBERRY FILLING
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.
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
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.
INGREDIENTS
1 cup (235 ml) heavy whipping cream
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.
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
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)
See Creative Combinations 18 for an idea for this filling.
FILLINGS
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
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.
INGREDIENTS
1 1/4 cups (295 ml) whole milk
3 egg yolks
1/4 cup (50 g) sugar
1 1/2 teaspoons (3 g) cocoa powder
2 tablespoons (16 g) cornstarch
2 ounces (56 g) semisweet chocolate, melted
1 teaspoon vanilla extract
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.
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.
ACCOUTREMENTS
* DOUGHNUT TRIVIA *
ALMONDS
See Creative Combinations 11, 30, 34, 45 & 47 for ideas for this accoutrement.
INGREDIENTS
1 cup (200 g) sugar
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.
PECANS
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
1/2 teaspoon vanilla extract
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.
CANDIED BACON
INGREDIENTS
2 tablespoons (30 ml) pure maple syrup
1
/4 cup (60 g) packed brown sugar
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.
CARROT SPRINKLES
INGREDIENTS
2 carrots
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.
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
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.
CHOCOLATE CURLS
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
See Creative Combinations 05 for an idea for this accoutrement.
ACCOUTREMENTS
INGREDIENTS
2 cups (470 ml) balsamic vinegar
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.
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.
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.
TOASTED COCONUT
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.
AROUND THE WORLD IN DOUGHNUTS
INGREDIENTS
1/2 cup (60 g) all-purpose flour
1
/2 cup (70 g) yellow cornmeal
1
/4 teaspoon baking soda
1 large egg
1
/2 cup (120 ml) buttermilk
1
/4 cup (33 g) frozen corn kernels
1 jalapeño chile, minced (ribs and seeds removed for less heat, if desired)
1
/2 cup (75 g) diced ham
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
AROUND THE WORLD IN DOUGHNUTS
MAMA’S EMPANADAS
INGREDIENTS
FOR THE PASTRY:
4 1/2 cups (540 g) all-purpose flour
1
1 /2 teaspoons salt
1
1 /4 cups (295 ml) water, or as needed
2 jalapeño chiles, minced (ribs and seeds removed for less heat, if desired)
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.
BEIGNET
INGREDIENTS
1 1/2 cups (355 ml) water
1/2 cup (100 g) sugar
1 teaspoon salt
2 eggs
1/4 cup (56 g) unsalted butter
1 cup (235 ml) evaporated milk
7 cups (840 g) all-purpose flour
1 tablespoon (12 g) dry yeast
4 cups (940 ml) peanut oil, for frying
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.
Pour the oil into an electric fryer or deep saucepan and heat to 360°F
(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.
CHURRO
INGREDIENTS
1 cup (235 ml) water
1
/2 teaspoon salt
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.
Pour the oil into an electric fryer or deep saucepan and heat to 375°F
(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.
ZEPPOLE
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
/2 cup (112 g) unsalted butter
1
/4 teaspoon baking powder
7 large eggs
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.
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.
Pour the oil into an electric fryer or deep saucepan and heat to 360°F
(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.
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
1
/2 cup (100 g) sugar
1 large egg
1 teaspoon salt
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.
Potato Dough 34
Salted Caramel Icing 81
Balsamic Vinegar Reduction 145
06. TOASTED COCONUT DREAM
Potato Dough 34
Maple Icing 95
Vanilla Bavarian Cream Filling 123
Candied Bacon 137
08. PEANUT BUTTER GLAZED
Waffle Dough 23
Bourbon Icing 107
Candied Bacon 137
14. RED VELVET CAKE
Cinnamon Roll 23
Dulce de Leche Icing 89
Almonds and Pecans 133, 135
35. PEANUT APPLE BUTTER
Blueberry Doughnut 44
Orange with Grand Marnier Glaze 79
Candied oranges
39. TIGER TAIL
Waffle Dough 23
Orange with Grand Marnier Glaze 79
Dulce de Leche Icing 91
ACKNOWLEDGMENTS
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.
KAMAL GRANT
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
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.