150 Best Donut Recipes

150 Best Donut Recipes
Ingredients
Household Equipment
Fryers
Pans
Hand Held Equipment
Shapes of Donuts
Troubleshooting
Raised Donuts
Anjou Pear Fritters
Black Forest Donut Bars
Blueberry Raised Donuts
Cinnamon Honey Donuts
Fresh Jelly Donuts
Fresh Vanilla Bean Donuts
Honey Glazed Bowties
Key Lime Donuts
Light As Air Glazed Donuts
Mandarin Orange Donuts
Maple Bars
Mocha Raised Donuts
Orange Yeast Donuts
Perfect Chocolate Glazed
Donuts
Persian with Walnuts Donuts
Potato Flour Donuts
Pretzel Twist Donuts
Cake Based
Donuts
Applesauce Donuts
Black Out Donuts
Buttermilk Donuts
Cake Sticks
Candied Ginger Donut Stars
Caramel Apple Filled Bars
Chocolate Cake Donuts
Coconut Donuts
Dark Devils Food Donuts
Fresh Peach Donuts
Fresh Strawberry and Cream
Donuts
Lemon Crème Donuts
Lemon Mist Donuts
Mocha Buttermilk Donuts
Peanut Chocolate Donuts
Pumpkin Bars
Pumpkin Nutmeg Spice
Donuts
Red Velvet Chip Donuts Bars
Peppermint Chocolate Squares Toppings, Icings,
Praline Pecan New Orleans
Glazes and Sugars
Donuts
Autumn Spiced Sugar
Baked Donuts
Red Valentine Donuts Hearts
Belgium Chocolate Ganache
Almond Apricot Donuts
Strawberry Rose Donuts
Glaze
Apple Cream Donuts
Thanksgiving Maple Donuts
Bittersweet Glaze
Apple Spice Donuts
Brown Butter Caramel Glaze
Banana Bran Donuts
One-Bite Donuts
Citrus Sugar
Banana Pecan Donuts
All Spiced Up Bites
Cherry Glaze
Blueberry Donuts
Aztec Donut Bites
Cream Cheese Glaze
Cherry Blossom Donuts
Baked Maple Mini-Donuts
Dulce du Leche Glaze
Chocolate Donuts
Bavarian Crème Holes
German Chocolate Topping
Chocolate Rum Cream Donuts Blackberry Bites
Green Tea Glaze
Coconut Marshmallow Donuts Blueberry Bites
Honey Glaze
Double Chocolate Raspberry
Citrus Donut Bites
Lavender Sugar Dust
Donuts
Cranberry Almond Donut
Lemon Zest Glaze
Framboise Glazed Donuts
Bites
Maple Glaze
Green Tea Donuts
Delicate Dainty Donuts Bites
Milk Chocolate Glaze
Honey Bran Glazed Donuts
Donut Holes
Mocha Glaze
Lemon Cream Donuts
French Bites
Orange Glaze
Maple Cinnamon Donuts
Green Tea Bites
Pineapple Topping
Orange Donuts
Island Bites
Raspberry Glaze
Orange Honey Donuts
Lemon Poppy Seed MiniRose Petal Dust
Pineapple Macadamia Nut
Donuts
Simple Sugared Glaze
Donuts
Mini-Pumpkin Donuts
Strawberry Glaze
Red Devil Donuts
Mocha Coffee Bites
Sunset Orange Glaze
Simple Spice Donuts
Oat Berry Mini-Donuts
Truffle Fudge Icing
Sour Cream Blackberry Donuts Pistachio Bites
Strawberry Donuts
Spicy Donuts Balls
Fresh Fillings
Tangerine Donuts
Strawberry Cream Bites
Banana Cream Filling
Toasted Peanut Donuts
Triple Chocolate Bites
Bavarian Cream Custard
Vanilla Bean Donuts
Blood Orange Filling
Special Donuts
White Chocolate Crème
Blueberry Compote
Donuts
Banana Crème Donuts
Cherry Filling
White Chocolate Key Lime
Boston Cream Donuts
Chocolate Fudge Filling
Donuts
Boules de Berline Donuts
Cream Cheese Filling
Whole Wheat Pecan Donuts
Campfire Smores Donuts
Crisp Apple Filling
Caramel Apple Friters
Crushed Pineapple Rum Filling
Holiday Donuts
Churro Bites
Italian Crème Filling
Christmas Swirl Donuts
Cinnamon Donut Hole Sticks
Kiwi Filling
Cranberry Orange Donuts
Cinnamon Roll Donuts
Lemon Zest Filling
Fall Pumpkin Donuts
Elvis Memphis Donuts
Marshmallow Filling
Fathers Day Tie Donuts
French Crullers
Meyer Lemon Curd
Fresh Cherry Donuts
Hanukkah Sufganiyot Donuts Peanut Butter Filling
Fruit Cake Donuts
Italian Crème Filled Donuts
Rainer Cherry Almond Filling
Holiday Eggnog Cake Donuts Maple Bacon Bars
Raspberry Filling
Minty Chocolate Donuts Bars
New Orleans Beignets
Strawberry Filling
Mothers Day Crown Donuts
Piña Colada Donuts
Sunset Orange Filling
New Years Champagne
Rum Baba’s Donuts
White Chocolate Macadamia
Donuts
Spiced Chai Donuts
Mousse Filling
Rum Raisin Donuts
Whole Wheat Pecan Donuts
ISBN 978-0-7788-0411-6 s 248 pages total s 24 color photo pages s Step-by-step photographs
7" x 10" s Index s $24.95 US / $24.95 CA / £16.95 UK s Publication date: October 2012
Visit us at www.robertrose.ca
MakingJelly
Traditional
Round Donuts
Fresh
Donuts
(see page 27 for detailed step-by-step instructions)
Makes about
12 donuts
I love to overfill the
donut with fresh jelly.
When you take a first
bite the jelly squirts
out!
!
!
! 3⁄ cup
4
whole milk, warmed to 110°F (43°C)
190 mL
+ 1 tbsp
1
1
package (1⁄4 oz/8 g) quick-rising
(instant) yeast
1
egg
1
1
egg white
1
2 tbsp
unsalted butter, softened
30 mL
1 tsp
5 mL
1vanilla extract
2
Icings: Honey Glaze
675 mL
23⁄4 cups all-purpose flour
Letxx).
dough rise in a bowl. 1 tbsp
Pat dough
(page
granulated
sugar down on a floured board.
15 mL
1⁄ tsp
salt
0.5
mL
Fillings (injected): Cherry
8
Canola oil
Filling (page xx), Lemon
Zest Filling (page xx),
1. In mixer bowl, sprinkle yeast over milk, stir with a fork.
Raspberry Filling (page xx)
Let stand until foamy, about 5 minutes.
or Strawberry Filling
(page xx).
2. Attach bowl to mixer fitted with paddle attachment
and add egg, egg whites, butter, vanilla, 1 cup (250 mL)
of the flour, sugar and salt to yeast mixture. Let stand
in bowl for 10 minutes. On low speed, mix just until
blended. Add remaining flour and mix on medium speed
until dough starts to pull away from sides of bowl.
3. Transfer3dough into a large oiled bowl and, cover with4
plastic wrap. Let rise in a warm, draft-free place until
Roll dough out to about 1⁄4-inch
Cut about
dough30into
4-inch (10 cm) circles.
doubled in volume,
minutes.
(0.5 cm) thickness.
4. On a floured work surface, roll out dough to about
1⁄ -inch (0.5 cm) thickness. Cut dough with cutter into
4
12 donuts, re-rolling scrapes as necessary. Place at least
2 inches (5 cm) apart on prepared baking sheet. Cover
with a clean kitchen towel and let rise for 20 minutes.
5. In a large, deep pot or deep-fryer, heat about 4 inches
(10 cm) oil until temperature registers 360°F (182°C).
Deep fry donuts, turning once with wooden chopsticks,
until golden brown, about 15 seconds per side. Using a
slotted spoon, transfer to paper towels to absorb excess
oil. Fry remaining donuts, adjusting heat as necessary
between batches to maintain oil temperature.
5
Cut the interior holes.
24 B. 150 Best Donut Recipes
6
6. After donuts cool, full with jelly using a Bismarck tip or
a pastry bag (seePlace
Tip, page
on a xx).
baking sheet 2 inches (5 cm)
apart and let rise for 20 minutes.
MakingJelly
Traditional
Round Donuts
Fresh
Donuts
(see page 27 for detailed step-by-step instructions)
Makes about
12 donuts
I love to overfill the
donut with fresh jelly.
When you take a first
bite the jelly squirts
out!
!
!
! 3⁄ cup
4
whole milk, warmed to 110°F (43°C)
190 mL
+ 1 tbsp
1
1
package (1⁄4 oz/8 g) quick-rising
(instant) yeast
1
egg
1
1
egg white
1
2 tbsp
unsalted butter, softened
30 mL
1 tsp
5 mL
1vanilla extract
2
Icings: Honey Glaze
675 mL
23⁄4 cups all-purpose flour
Letxx).
dough rise in a bowl. 1 tbsp
Pat dough
(page
granulated
sugar down on a floured board.
15 mL
1⁄ tsp
salt
0.5
mL
Fillings (injected): Cherry
8
Canola oil
Filling (page xx), Lemon
Zest Filling (page xx),
1. In mixer bowl, sprinkle yeast over milk, stir with a fork.
Raspberry Filling (page xx)
Let stand until foamy, about 5 minutes.
or Strawberry Filling
(page xx).
2. Attach bowl to mixer fitted with paddle attachment
and add egg, egg whites, butter, vanilla, 1 cup (250 mL)
of the flour, sugar and salt to yeast mixture. Let stand
in bowl for 10 minutes. On low speed, mix just until
blended. Add remaining flour and mix on medium speed
until dough starts to pull away from sides of bowl.
3. Transfer3dough into a large oiled bowl and, cover with4
plastic wrap. Let rise in a warm, draft-free place until
Roll dough out to about 1⁄4-inch
Cut about
dough30into
4-inch (10 cm) circles.
doubled in volume,
minutes.
(0.5 cm) thickness.
4. On a floured work surface, roll out dough to about
1⁄ -inch (0.5 cm) thickness. Cut dough with cutter into
4
12 donuts, re-rolling scrapes as necessary. Place at least
2 inches (5 cm) apart on prepared baking sheet. Cover
with a clean kitchen towel and let rise for 20 minutes.
5. In a large, deep pot or deep-fryer, heat about 4 inches
(10 cm) oil until temperature registers 360°F (182°C).
Deep fry donuts, turning once with wooden chopsticks,
until golden brown, about 15 seconds per side. Using a
slotted spoon, transfer to paper towels to absorb excess
oil. Fry remaining donuts, adjusting heat as necessary
between batches to maintain oil temperature.
5
Cut the interior holes.
24 B. 150 Best Donut Recipes
6
6. After donuts cool, full with jelly using a Bismarck tip or
a pastry bag (seePlace
Tip, page
on a xx).
baking sheet 2 inches (5 cm)
apart and let rise for 20 minutes.
Chocolate Cake Donuts
Makes about
18 donuts
When I go to a donut
shop my first choice
is a simple chocolate
cake donut with a
rich chocolate glaze.
##%#$ #
Icings: Belgium Chocolate
Ganache Glaze (page xx),
Milk Chocolate Glaze
(page xx), Mocha Glaze
(page xx) or Truffle Fudge
Topping (page xx).
Fillings (injected): Chocolate
Fudge Filling (page xx).
Cherry Blossom Donuts
+" % %$%$$"
+$("fi$$'$!$$$
+)!")$" $"
31⁄2 cups
1 tbsp
1 tsp
1⁄ tsp
2
11⁄2 cups
2
1⁄ cup
4
3 oz
1 cup
11⁄2 tsp
all-purpose flour
baking powder
baking soda
salt
granulated sugar
eggs
unsalted butter, softened
unsweetened chocolate, chopped
buttermilk
vanilla extract
875 mL
15 mL
5 mL
2 mL
375 mL
2
60 mL
90 g
250 mL
7 mL
1. In a bowl, whisk together flour, baking powder, baking
soda and salt. Set aside.
2. In a mixer bowl fitted with paddle attachment, cream
sugar and eggs until pale yellow, about 5 minutes.
3. Meanwhile, in a saucepan, melt butter and unsweetened
chocolate over low heat, stirring constantly, about
2 minutes. Add to egg mixture and beat on high speed
until blended. Beat in buttermilk and vanilla until well
blended. Add flour mixture, mixing on low speed until
just combined. Refrigerate dough for at least 1 hour,
until chilled, for up to 2 hours.
Makes about
12 donuts
Serve these during
cherry blossom
festival time in the
spring. Light pink
in color just like the
blossoms.
##%#$ #
Icings: Cherry Glaze
(page xx), Simple Sugar
Glaze (page xx) or Rose
Petal Dust (page xx).
+"$ &$ ,,
+T' ' %$!##!")'$
21⁄4 cups
3⁄ cup
4
2 tsp
1 tsp
3⁄ cup
4
2
1 tbsp
1 tsp
1 tsp
1⁄ cup
2
all-purpose flour
granulated sugar
baking powder
salt
whole milk
eggs, beaten
unsalted butter, melted
vanilla extract
almond extract
cherries, finely chopped
#$#!")
550 mL
175 mL
10 mL
5 mL
175 mL
2
15 mL
5 mL
5 mL
125 mL
1. In a large bowl, whisk together flour, sugar, baking
powder and salt. Set aside.
2. In a medium bowl, whisk together milk, eggs, butter
and extracts. Add to flour mixture, mixing only to
blend. Fold in cherries.
3. Place batter into a resealable freezer bag to create a
pastry bag, (see Tips, page xx). Fill each crevice with
batter about two thirds full.
4. Bake in preheated oven until donut springs back when
lightly touched, about 10 to 14 minutes.
5. Cool prior to icing.
4. On a floured work surface, roll out dough to about
1⁄ -inch (0.5 cm) thickness. If dough is tacky, dust with
4
additional flour. Cut dough with cutter into 18 donuts,
re-rolling scrapes as necessary. Place at least 2 inches
(5 cm) apart on prepared baking sheet.
5. Meanwhile, in a large, deep pot or deep-fryer, heat about
4 inches (10 cm) oil over medium heat until temperature
registers 360°F (182°C). Deep fry 4 donuts at a time
in hot oil, turning once with wooden chopsticks, until
golden brown, about 15 seconds per side. Using a slotted
spoon, transfer to paper towels to absorb excess oil. Fry
remaining donuts, adjusting heat as necessary between
batches to maintain oil temperature.
26
150 Best Donut Recipes
150 Best Donut Recipes
27