Homemade Doughnuts: Techniques and Recipes for Making Sublime Doughnuts in Your Home Kitchen

by Kamal Grant

Overview

There’s nothing more satisfying than a doughnut. But no need to limit yourself to the bakery counter! With Homemade Doughnuts, Sublime Doughnuts chef Kamal Grant shows you how to make creative, delicious doughnuts in your home kitchen.Inside you’ll find:

• The doughnut-making techniques you’ll need to master: rolling the dough, cutting, hand shaping, frying, and more
• Basic dough formulas for yeast doughnuts, cake doughnuts, fritters, biscuit-style doughnuts, and pie crusts to fry
• Mouth-watering glazes, including Honey Glaze, Peanut Butter Glaze, and Lemon-Thyme Glaze
• Delicious icings, including Salted Chocolate, Pistachio, Pink Lemonade, and Bourbon
• Inspired fillings, including Apple Butter, Blueberry, Coffee Custard, and Lemon Curd
• Accoutrements to put your doughnuts over the top: Almonds, Balsamic Vinegar Reduction, Candied Bacon, and more

Doughnuts aren’t just for special occasions, boardwalks, or carnivals: they’re for everyone! Doughnuts have been inspiring and influencing cultures, regions, and religions around the world for centuries. And although the vision of the doughnut has evolved and been “fancified” by cart owners and Top Chefs alike, one thing reigns true: everyone loves a good doughnut. With step-by-step tutorials, Homemade Doughnuts will show you the basics of doughnut making, baking techniques, and practical problem-solving tactics for creating bakery-like doughnuts at home. From the classic to modern food art, this book provides the lessons for creating a gamut of deliciousness.

Product Details

ISBN-13:	9781610588904
Publisher:	Quarry Books
Publication date:	02/01/2014
Sold by:	Barnes & Noble
Format:	eBook
Pages:	176
File size:	8 MB

About the Author

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.

Table of Contents

Introduction 9

Chapter 1 The History of the Doughnut 11

Chapter 2 Doughnut Basics: Ingredients & Equipment 15

Chapter 3 Doughnut-Making Techniques 21

Chapter 4 Doughnut Recipes 29

Yeast Doughnuts

Chocolate 31

Plain 32

Potato 34

Cake Doughnuts

Plain 37

Chocolate 38

Red Velvet 40

Sour Cream 42

Blueberry 44

Spice Cake 46

Old-Fashioned 48

Funnel Cakes 50

Gluten-Free 52

Fritter Doughnuts

Dough-Based 55

Batter-Based 56

Biscuit-Style Doughnuts

Canned Biscuit Doughnuts 59

Pie-Crust Dougnuts

Fried Apple Pie 61

Fried Peach Pie 62

Fried Sweet Potato Pie 64

Fried Lemon Meringue Pie 66

Chapter 5 Glazes and Icings 69

Glazes

Honey Glaze 71

Peanut Butter Glaze 73

Strawberry Glaze 75

Lemon-Thyme Glaze 77

Orange with Grand Marnier Glaze 79

Icings

Salted Caramel Icing 81

Milk Chocolate Icing 83

Dark Chocolate Icing 85

Orange Icing 87

White Chocolate Icing 89

Dulce de Leche Icing 91

Vanilla Fondant Icing 93

Maple Icing 95

Peanut Butter Icing 97

Pistachio Icing 99

Pink Lemonade Icing 101

German Chocolate Icing 103

Cream Cheese Icing 105

Bourbon Icing 107

Chapter 6 Fillings 109

Raspberry Jam Filling 111

Apple Butter Filling 113

Fresh Strawberry Filling 115

Blueberry Filling 117

Whipped Chocolate Ganache Filling 119

Whipped Vanilla Cream Filling 121

Vanilla Bavarian Cream Filling 123

Coffee Custard Filling 125

Chocolate Pastry Cream Filling 127

Lemon Curd Filling 129

Chapter 7 Accoutrements 131

Almonds 133

Pecans 135

Candied Bacon 137

Carrot Sprinkles 139

Toffee 141

Chocolate Curls 143

Balsamic Vinegar Reduction 145

Orange Dust 147

Lemon-Lime Dust 149

Toasted Coconut 151

Chapter 8 Around the World in Doughnuts 153

Ham, Jalapeno, and Cheddar Hushpuppies 155

Mama's Empanadas 157

Beignet 159

Churro 161

Zeppole 163

Paczki 165

Chapter 9 Creative Doughnut Combinations 167

Acknowledgments 172

About the Author 173

Index 174