150 Best Donut Recipes
Transcription
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