Doughnuts: 90 Simple and Delicious Recipes to Make at Home

by Lara Ferroni

Overview

A chocolate-glazed doughnut and cup of coffee is a match made in heaven for many North Americans, but wait! Something new is happening in the doughnut world: boutique bakeries are popping up everywhere, and "designer doughnuts" are all the rage. The best news of all is that they're actually easy to make at home. And really, is there anything more scrumptious than a fresh doughnut? In Doughnuts, prepare to be tempted by more than fifty recipes, including Chai, Huckleberry Cheesecake, and Red Velvet. Of course, the cookbook is also full of traditional recipes for favorites like Old-Fashioned Sour Cream and Chocolate Raised doughnuts, as well as vegan and gluten-free recipes. The mouthwatering photography and tasty recipes will leave readers and home cooks drooling and dreaming about doughnuts.

Product Details

ISBN-13:	9781632175243
Publisher:	Blue Star Press
Publication date:	12/05/2023
Pages:	208
Sales rank:	623,950
Product dimensions:	6.70(w) x 7.90(h) x 0.60(d)

About the Author

Lara Ferroni is a food writer and photographer who regularly contributes to Portland Monthly Magazine, Edible Seattle, Seattle magazine, and Epicurious.com. She lives in Seattle.

Editorial Reviews

. . . guides bakers through the world of doughnut making. Ferroni’s [Doughnuts] is a charming, easy-to-follow manual of fried dough confections.”
—Publisher's Weekly 

“This book offers 90 recipes that cover everything from well-loved classics, like old-fashioned sour cream, to surprising new flavors like apple cider. The book covers sweet and savory—including gluten-free and vegan options—so there is something for just about anyone to try and love.”
—South Sound Magazine

From the Publisher

06/18/2018
In this fun and friendly cookbook, Ferroni guides bakers through the world of doughnut making. She begins with types of dough (basic cake, baked raised apple cider, sourdough cake, etc.) and from there rachets up to flavor-packed indulgences such as caramel sugared, maple-bacon, and almond-sea salt doughnuts. She taps into various cultures with such recipes as Ghanaian doughnuts, Spanish churros, Mexican sopapillas, Greek loukoumades, and Peruvian picarones. Filled doughnuts get lots of attention, with Boston and Bavarian cream, coconut cream, and childhood favorites such as s’mores and pb&j. The “Glazes & Toppings” chapter covers the essentials: basic sugar, chocolate, and maple, along with those laced with alcohol. Ferroni includes gluten-free and vegan options as well. Especially helpful are confidence-building tips on such things as when to use doughnut pans vs. flat baking sheets, frying times, and shaping doughnuts. Ferroni’s is a charming, easy-to-follow manual of fried dough confections. (Sept.)

Publishers Weekly