Doughnuts: 90 Simple and Delicious Recipes to Make at Home

by Lara Ferroni

Overview

Featuring 90 mouth-watering doughnut recipes for every kind of sweet tooth—including baked, friend, gluten-free, and even vegan options.

It has never been easier to whip up yummy ‘designer’ doughnuts worthy of a boutique bakery—in your very own home!

A chocolate-glazed doughnut and cup of coffee is a match made in heaven for many—but wait! Something new is baking in the doughnut world: boutique bakeries are popping up everywhere, and “designer doughnuts” are all the rage. Best of all, these special fried dough confections are actually easy to make at home. And really, is there anything more scrumptious than a fresh doughnut?
 
Prepare to be tempted by more than fifty recipes, including Chai, Huckleberry Cheesecake, and Red Velvet. Whether you’re craving something traditional—like Old-Fashioned Sour Cream and Chocolate Raised doughnuts—or something vegan and gluten-free, Doughnuts has a recipe that will satisfy every sweet tooth. With mouthwatering photography accompanying each recipe, your family and friends will be left drooling and dreaming about doughnuts.

Product Details

ISBN-13:	9781632171252
Publisher:	Sasquatch Books
Publication date:	09/25/2018
Pages:	208
Sales rank:	1,133,091
Product dimensions:	6.90(w) x 8.10(h) x 0.70(d)

About the Author

Lara Ferroni is a tech geek turned food geek who spends her days exploring food and cocktail culture. As a writer and photographer, you might spy her learning to make kimchi in the back room of a local church, foraging for wild berries, or snapping away in some of the finest kitchens and bars. She is the author of five cookbooks, including Doughnuts, An Avocado a Day, Real Snacks, and Put an Egg on It. You can find more of her tasty photos and recipes on her blog, www.LaraFerroni.com.

Editorial Reviews

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

. . . 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