a baker's field guide to doughnuts: more than 60 warm and fresh homemade treats

TableofContents

TitlePageTableofContentsCopyrightDedicationAcknowledgmentsIntroductionHowtoUseThisBookTHEMASTERRECIPESBakedDoughnutsBakedChocolateDoughnutsOld-FashionedButtermilkDoughnutsMashedPotatoDoughnutsSourCreamDoughnutsFrenchCrullersChocolateCake-StyleDoughnutsBasicYeast-RaisedDoughnutsChocolateYeast-RaisedDoughnutsKrispyKremeKopykatDoughnutsHardSugarGlazeSoftandSheerSugarGlazeCitrusGlazeSpicedOrangeGlazeCocoaGlazeDarkChocolateGlazeDarkChocolateGanacheGlazePeanutButterGlazeCinnamon-SugarToppingCreamCheeseFrostingPastryCreamTHEFIELDGUIDEAppleFrittersApricot-CardamomDoughnutsBananaDoughnutswithBananaGlazeBasicBakedDoughnutswithCinnamonSugarBeignets

BlackoutChocolateDoughnutsBlueberry-SourCreamFrittersBostonCreamDoughnutsBrownedButter-BrownSugarSourCreamDoughnutsButtercream-FilledDoughnutsCappuccinoDoughnutswithEspressoCreamFillingCaramel-Bourbon-PecanDoughnutsCarrotCakeDoughnutsCerealKiller(akaFiberNone)DoughnutsCheesecake-FilledRaisedDoughnutsChocolateChipGanache-GlazedBakedDoughnutsChocolate-CoconutDoughnutsChocolate-CoveredStrawberryDoughnutsChocolateMousseDoughnutsChocolate-SaltedCaramelDoughnutsChocolate-SourCreamDoughnutsChurroswithChocolateDippingSauceCiderDoughnutsClassicDoughnutHolesCoconutCream-FilledDoughnutswithCoconutGlazeCrèmeBrûléeDoughnuts,Version#1CrèmeBrûléeDoughnuts,Version#2Double-ChocolateGanacheDoughnutsDouble-EspressoDoughnutsDouble-LemonGlazedDoughnutsDoughnutShopGlazedDoughnutsFrenchCrullerswithGrandMarnierGlazeGermanChocolateCakeDoughnutsGingerbreadDoughnutswithLemonGlazeGrapeExpectationsHoneyCream-FilledDoughnutswithMilkandHoneyGlazeLemonMeringueDoughnutsJellyDoughnutsMaple-BaconDoughnutsMarshmallowFluffandPeanutButterDoughnutsNutellaDoughnutswithGiandujaGanacheOld-FashionedLard-FriedDoughnutsPeach-PecanFritterswithBrownSugarGlazePeanutButter-GlazedJellyDoughnuts

Pineapple-FilledPiñaColadaDoughnutsPumpkinSpiceDoughnutsRainbowSprinkleDoughnutsRaspberry—CrèmeFraîcheDoughnutsRedVelvetDoughnutsRichYeast-RaisedDoughnutsRicottaFrittersRosePetalFrenchCrullersSpicedChocolateDoughnutsSweetCreamDoughnutsSweetPotatoDoughnutsToastedAlmondDoughnutsToffeeCrunchChocolateGanacheDoughnutsVanillaBeanCustardDoughnutsVeganGlutenFreeBakedDoughnutsWhiteChocolateTruffleDoughnutsWalnutStreusel-SourCreamDoughnutswithMapleGlazeResourcesMeasurementEquivalentsIndex

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Acknowledgments

Thankyouto theHarvardCommonPresscrewforcomingupwith theperfecttopicforthefifthBaker’sFieldGuide.Hugsandkisses,asalways,toagentsMaureenandEricLasher,whotreatme

likefamily.AlsoahugenodtoPamHoenig,wholaunchedtheBaker’sFieldGuideseries

yearsago.Workingwithheragainfeelslikeacomfortingfullcircle.

Introduction

Doughnutsordonuts,howeveryouspellthissweettreat—themerewordelicitsapassionateresponsefromdevotees.ABaker’sFieldGuidetoDoughnutsbringsyoutherecipesandinformationyouneedtomakeairy,yeast-risendoughnutsaswellascakelikebakingpowderdoughnutsinflavorssuretopleasebothkidsandadults,whetheryou’relookingforaclassicorsomethingnew.Youwillalsofinddoughnuts’brethren,suchasfritters,churros,andbeignets,inallsortsofflavors,shapes,andsizes.Doughnuthistoryismurky:SomesaytheywerebroughttoNorthAmericaby

Dutch settlers, while others point to the fact that archaeologists have foundremnantsoffriedringshapedcakesinthesouthwesternUnitedStates,suggestingthat theyweremadebyearlyNativeAmericans.Regardlessof theirorigin,bythe 1920s doughnuts were beingmass-produced in the United States and hadbecome a standard American treat. The popularity of doughnuts was firmlycementedwith theopeningof largechainssuchasKrispyKremeandDunkin’Donuts in the’40sand’50s—infact,mostpeoplehaveonlyeverbought theirdoughnuts,nevermadethemathome.IhopetochangethatinABaker’sFieldGuidetoDoughnuts,asmakingyour

own doughnuts requiresmastering just a few techniques andwill reward youwith incredible flavor and texture that you simply won’t find in store-boughtdoughnuts.

HowtoUseThisBook

ThisbookaccompaniesABaker’sFieldGuidetoChristmasCookies,ABaker’sField Guide to Chocolate Chip Cookies, A Baker’s Field Guide to HolidayCandy & Confections, and A Baker’s Field Guide to Cupcakes. All of thesebooks feature a user-friendly format in which each recipe—in this case, adoughnut—ispresentedon itsowntwo-pagespread.Foreachdoughnut recipeyouwillfindaDescription,FieldNotes(extrainformationaboutthedoughnut),Yield (howmany doughnuts the recipes makes), and Lifespan (how long thedoughnutwill stay fresh and how to store it). Youwill also find symbols forspecialcharacteristics,aslistedinthefollowingchart:

KEYTOSYMBOLS

classic

quicktomake

funtomakewithkids

extrafancy

In theMasterRecipes section, youwill find the recipes for the basic doughs,glazes, frostings, toppings,andfillingsused throughout thebook.Master thesesimple recipes and you’ve got the building blocks for many of the doughnutrecipespresentedintheFieldGuidesection.Youcanevenusethemtocomeupwithyourownflavorcombinations—seeCombostoConsideron[>]and[>]forafewideastogetyoustarted.

Ingredients

Here isa short listof ingredients thatare frequentlycalled for in thisbook. Ifyoustartwithhigh-qualityingredients,you’llgetbetterresults.BUTTER:Usefreshunsaltedbutter.SUGAR: When a recipe simply calls for sugar, it means regular granulated

sugar.Lightanddarkbrownsugar:Theseshouldbefirmlypackedintoexact-size

measuringcups.Confectioners’ sugar: Also called powdered sugar, this should be sifted

beforemeasuring.Coloredsugars,sprinkles/jimmies,andsugardecorations:Whethertheyare

the tiny balls called nonpareils or shaped like bits of confetti, look to cake-decoratingsupplysourcesforavarietyofchoicestoenhanceyourdoughnuts.EGGS:Useeggsgraded“large.”FLOUR: Various flours are called for in this book; please use the flours

suggested. For all-purpose flour, I use King Arthur Unbleached All-PurposeFlour.Forcakeflour,IuseSoftasilk.LEAVENERSBaking soda and baking powder: Make sure they are fresh. I use

doubleactingbakingpowder.Yeast: IpreferRedStaractivedryyeast.Instantyeastcanlessenrisingtime

byasmuchas50percent;feelfreetotryitintheserecipes.Inanyevent,alwaysuseyeastbeforethe“bestifusedby”date.

ProofingYeast

TheinstructionsintheserecipesarespecifictoRedStaractivedryyeast.Ifyou substitute another brand, you should check that company’srecommendationsforproofing.Useathermometertotestyourwater,whichshouldbebetween110°and115°F,thenfollowthespecificinstructionsintherecipe.Ifyourwateristoocool,yourdoughnutswillhaveaveryslowriseandmightneverreachtheirfullpotential.Ifyourwateristoohot,you

will kill the yeast. Always use a thermometer and do not rely on touchalone.

SALT:Usetablesalt,ascoarseandkoshersaltsmeasuredifferently.MILK,CREAMCHEESE,SOURCREAM:Usefull-fatvarieties.HEAVYCREAM:Usecreamlabeled“heavy”asopposedto“whipping”forbest

results.Heavycreamhasahigherbutterfatcontent.EXTRACTS: Use pure vanilla and almond extracts, not those containing

artificialflavors.CITRUSZESTS:Makesuretousejust thecoloredpartof thezestandnot the

bitterwhitepiththatliesbeneath.UseaMicroplanezesterforbestresults.CHOCOLATEBittersweet and semisweet chocolate: While these chocolates can be used

interchangeablywithfairlyreliableresults, if Ispecifyaparticularchocolate, Isuggestusingitforbestresults.ForsupermarketbrandsIuseGhirardelli,foundin the bakery aisle, or Callebaut, which can often be bought in bulk. ForspecialtychocolatesIlikeValrhonaandScharffenBerger.Milk chocolate: I recommend Callebaut, Scharffen Berger, Ghirardelli, or

Valrhona.White chocolate: Look for white chocolate that lists cocoa butter in the

ingredientsandnotpalmorotheroils.Thecocoabutterwillgiveitachocolateyflavorandaroma.ImostoftenuseCallebautandValrhona.UNSWEETENEDCOCOAPOWDER:SomeoftherecipescallforDutchprocessed

cocoa powder,while others require natural cocoa powder.Check the label—itmightsay“Dutch,”“Dutched,”or“alkalized,”butifitsays“natural”(ornothingatall),that’stheotherkind.Theycannotbeusedinterchangeably.NUTS:Makesurethenutsyouusearefresh,withnorancidsmell.Storenuts

intherefrigeratororfreezerinairtightcontainers.

ToastingNuts

Spreadthenutsinasinglelayeronarimmedbakingsheetpanandtoastinapreheated350°Fovenuntilfragrantandjustbeginningtocolor.Tossthemaroundonceortwiceduringtoasting.Baking timewill varydependingon thequantityofnutson thepanas

wellasthetypeofnut.Alwayscoolnutsbeforechoppingorgrinding.The

oils, which will have been brought to the surface by the heat, must bereabsorbedorthenutscouldturngreasywhenchopped.

COCONUT:Icallfortwodifferentcoconutproductsinthisbook.Oneis100percentunsweetenedcoconutmilk,whichcanbefoundintheAsiansectionofmost large supermarketsor inAsian food stores.Make sure it isnot creamofcoconut, which is highly sweetened and typically used for pina coladas. Theotherproductcalledforissweetenedlongshredcoconut,whichyoucanfindinanysupermarketbakingaisle.SPICES:Allofthespicesinthisbookaregroundunlessotherwiseindicated.

Make sureyour spices arenot stale—if a spice jar hasbeenonyour shelf forlongerthansixmonths,it’stimetoreplaceit.OILANDFRYINGFATS:Mostofthesedoughnutsarefried,andyourchoiceof

fat can make a difference. The choice of liquid oil, lard, or shortening is apersonalpreference.Ilikecanolaoilforthebalanceitpresentsbetweenneutralflavor,cost,andavailability.Whateverfatyouuse,makesureitisdeepenoughtotrulydeep-frythedoughnuts.Also,makesureitisclean,anddonotreuseittoomany times. I usually change the fat after frying two or three batches ofdoughnuts. Of course, use your eyes and nose aswell. If the oil has a lot ofsuspendedparticlesfrombitsofdoughorifitsmellsoff,byallmeanschangeit.(Formorein-depthinformation,seeChoosingYourFryingFaton[>].)

Equipment

PASTRY BAG, COUPLER, AND TIPS: Some of these recipes require the use of apastry bag and decorating tips.Where the directions call for a pastry bag andcouplerandaspecifictip,thismeansthatthetiprequiresacouplertobeused.Whenacouplerisnotsuggested,itisintendedthatyouinsertthetip,inthiscasealargerone,suchasAteco#847forChurros([>]),directlyintothepastrybag.For filling doughnutswith jelly, jam, or custard, I recommend anAteco #230Bismarck tip. This tip has a sharp, slanted opening, perfect for inserting intodoughnutsandcreatingachannelforyourfilling.

DEEP-FAT FRYER: This electric appliancemakes deep-frying easy and keeps

thekitchen clean. I relyonmyWaringProdeep-fat fryer.With1800watts, itmakesperfectdoughnutsaswellasFrenchfriesandtempura.Setthethermostatandinjustafewminutes,youarereadytofry.HEAVY,DEEPPOT:Ifyouarenotusinganelectricdeep-fatfryer,thenyouneed

asturdy,heavypotdeepenough toholdat least3 inchesof fatwithplentyofclearance andwide enough to hold at least three doughnuts at a timewithoutcrowding. Cast iron or enamel-coated cast iron is great, as are triple-plystainless-steeloranodizedaluminumpots.THERMOMETER: An accurate thermometer is helpful for assessing water

temperature when proofing yeast and oil temperature during frying. IrecommendtheMaverickCT-03digitaloilandcandythermometer.Youcansetitforyourdesiredtemperatureanditbeepstotellyouwhenthetemperaturehasbeenreached.Iteasilyattachestomostpotswithanadjustableclip.MEASURING CUPS AND SPOONS: For dry ingredients, I use high-quality

stainless-steelcupsandspoons thatare sturdyenoughnot todent (dentsmakeforinaccuratemeasurements),suchasthosemadebyCuisipro.Iusethedipandsweepmethodformeasuringsugarandflour.Whisk theflour first toaerate it,thendipandsweepthetopevenwiththebackofaknife.Forliquidmeasurements,IusethestandardPyrexmeasuringcupsavailableat

mostsupermarketsandkitchenwarestores.Alwaystrytouseacupsimilartotheamountyouaremeasuring—inotherwords,donotusea4-cupmeasuringcuptomeasureout½cupofliquid.ELECTRICMIXER:Iusedafreestanding5-quartKitchenAidmixertotestthese

recipes.Ifyouareusingahandheldmixer,themixingtimeswillbelonger.

FOOD PROCESSOR: These recipes were tested with a Cuisinart Elite 12-cupfoodprocessor.

MICROWAVEOVEN:Iusethemicrowavetomeltdarkchocolateandbutter.Itis

hardtostandardizerecipesusingmicrowaveovens,astheycomeequippedwithvarious wattages. Always follow your manufacturer’s directions for specificinformation. Start by microwaving on 30 percent power for short periods oftime.JELLYROLLPANS/RIMMEDBAKINGSHEETPANS:Theserecipesweretestedwith

heavyweightaluminumorstainless-steelrimmedsheetpans,whichIrefertoasrimmedbakingsheetpans.DOUGHNUTCUTTERS:Theclassicdoughnutshape—aringwithaholecutout

ofthecenter—canbemadewithonespecializedcutter.IuseaJohnson-Rose3-inch cutter for my ringshaped doughnuts. It is very sturdy and will last alifetime; it iseasily foundonlineatAmazonandelsewhere.Alternatively,youcanuseaplainroundcutter3inchesindiameterandthena1-inchcutterforthecenter hole. If you aremaking round doughnutswithout a center hole (as forJelly Doughnuts, [>]), then just use a plain round 2½-inch cutter, eitherpurchasedaloneor aspartof a setofplain roundcutters.The2½-inch size isperfectforfilleddoughnuts—anylargerandtheybecomefloppyandunwieldy,andtheratioofdoughtofillingisnotoptimal.DOUGHNUT PANS: A few recipes use doughnut pans, which have doughnut-

shapedwellsinwhichtoplaceyourbatter/dough.Theyaremeanttoholdsofterdoughs.TheonesIusearemanufacturedbyNorproandcomeinstandard(3½-inch) and mini (2-inch) sizes. They can be found at King Arthur Flour (see

Resources,[>]).

TimetoMaketheDoughnuts

This sectionprovides youwith all of thebackground informationyouneed tomake doughnuts, from forming to filling, frying to glazing, and everything inbetween.Read this section thoroughlyat leastonceand refer to theDoughnutTroubleshootingsection([>])asneeded.

FormingDoughnutsMostofthedoughsinthisbookarerolledouttoa½-inchthickness(followthespecificdirectionsineachrecipe).Justaswithpiedough,youwillneedalightlyflouredworksurface(unlessotherwise indicated)andaimtohandle thedoughlightly,soastoretainthebesttexture.Simplyscrapethedoughontothesurface,gentlypatitdown,andapplylightpressurewitharollingpin.Irecommendthatyou use a ruler to measure the desired thickness of the dough as opposed toattemptingthisbyeye.Afteryourinitialcutswithaflouredcutter,gentlygatherthedough,reroll,andcutagain.Trynottorolloutthedoughathirdtime,oryoumightendupwithtoughdoughnuts.

FillingDoughnutsBeforeFryingBelieveitornot,youcanfilldoughnutsbeforefryingthem,andsometimesitispreferable to take thisapproach. I like tofillprior tofryingwhenthefilling isverysticky(likeNutella),whichcanbedifficulttopipeafterward;whenthereismorethanonefilling(suchasPB&J);andalsowhenthefillingistoochunkytoflowthroughapastrytip(aswhenusingachunkyfruitpreserve).Rolltherisenyeastdoughouttoa¼-inchthicknessandcutintoanevennumberof2½-inchrounds.Dollopthefillinginthecentersofhalfoftherounds.Brushtheedgesofthefilledroundswithwater.Topwiththeotherroundsandsealtheedgeswellby firmly pressing every part of the edgewith your fingers.Let rise a secondtime.Aftertherising,theseamwillbeinvisible.It’slikemagic!

DoughnutDo-Ahead

Foryeast-raiseddoughnuts,therearepointsintherecipeswhenthedough

needs to rest and rise.Takeadvantageof these longpauses tomakeyourtoppingorglaze,prepareyourpapertowel-linedpan,orsetupyourfryingstation.Forcake-styledoughnuts,mostdoughsneed to spendat least Ihour in

the refrigerator, but they can chill for longer. The doughs usually cometogether very quickly; consider making them in the evening and puttingthem in the refrigerator overnight—then, in themorning, the rolling andcuttingwillgoswiftly.Ifyourdoughhaschilledformorethananhourortwo, however, it will be too cold to go directly into the hot oil. Aftercutting, let thedoughnutssitatroomtemperatureuntil justbarelychilled,usuallyaround10 to15minutes,dependingon room temperature.Butbecarefulnotletthemwarmuptoomuchortheywilllosetheirshapewhenyoupickthemup.

ChoosingYourFryingFatYouhavechoiceswhenitcomestothefatusedforfryingdoughnuts.Canolaoil,saffloweroil, sunfloweroil, andgrape-seedoil allhavehigh smokepoints (sothey remain stable at high temperatures), making them good for high-temperature frying. Corn oil and peanut oil are also good for frying but canimpart flavors to the doughnuts—of course, for Peanut Butter-Glazed JellyDoughnuts ([>]), peanut oilwould fit the bill. Lard has been a favored fryingmediumofchoicefordecades,andsomefolksmaintain thatyoucan’tachievethatuniquedoughnutqualitywithoutit.Solidvegetableshorteningcanbeusedas well, although it has fallen out of favor due to health concerns overhydrogenatedfats.Ontheplusside,devoteesoffriedfoodssaythatdoughnutsfried in vegetable shortening have a less greasy exterior and are drier to thetouch.It’syourchoice.Whateverfatyouuse,itwilldegradewithmultipleuses.Iusefreshfatforeachnewrecipe.Also,ifyouareusinganelectricfryer,followthemanufacturer’sinstructionsregardingwhattypesoffattouse;manycautionagainstusingsolidfats.

FryingDoughnutsMostofthedoughnutsinthisbookarefried.Youcanfryinanelectricdeep-fatfryerorinaheavy,deeppot,measuringtheheatoftheoilwithathermometer.Thefatshouldbeatleast3inchesdeep(withacoupleofinchesofheadroomsothat you don’t get splattered), and the diameter of the vessel should be largeenoughtoholdatleastthreedoughnutsatatime.Onceyouhavechosenyourfryingequipment,setupyourworkarea.Nextto

your fryer place two rimmed baking sheet pans lined with three layers ofabsorbentpapertowels.Ifyouhavearackthatfitsinthepan,placethatdownfirstandthetowelsontopofthat.Makesurethatallofyourdoughnutsarefreeofexcessflourbeforefrying.If

thereisexcessflour,useasoft,drypastrybrushtobrushitoff.Isometimespickup cake-style doughnuts with my fingers and slip them into the oil. Thistechniqueworksbestwithsturdydoughsthatkeeptheirshape.(Youwillbeableto tell when you attempt to pick one up.) Alternatively, you can use a metalspatulawithaheatproofhandleandathin,sharpedge.Anothertechniquetotry(thisworksbestforyeast-risendoughnuts)istofirstdipthespatulaintothehotoilandthenliftupadoughnutwithit.Thencarefullylowerthespatulawiththedoughnutintotheoilandjigglethespatulauntilthedoughnutfloatsoffintotheoil.Itisalsoagoodideatohaveawoodenchopstickhandytoflipthedoughnutsoverintheoilhalfwaythroughcooking,andametalskimmerorslottedspoontoremovethedoughnutsfromthehotfat.Each recipe suggests a frying temperature, and I suggest you fry a test

doughnutat that temperature. If your ingredients are colder thanmine, youmight need a slightly lower temperature for your doughnuts to cook throughbeforegettingtoobrownontheoutside.Or,ifyoumakeyourdoughnutsmuchlarger or smaller, the temperature, and certainly the frying time, will vary.Typically, doughnuts are best fried between 350° and 365°F. While thistemperature range may seem fairly small, micro-adjustments will make a bigdifference, so turn your heat up or down accordingly. I give a 5-degree rangewithineachrecipebecauseitisveryhardtokeepoilataconstanttemperatureifyouarefryingonthestovetop.Ifyouhaveanelectricfryer,setthetemperaturein themiddleof thegivenrange.Theaimis tocreateagoldenbrownexteriorandajust-cookedinterior.Doughnutswillbecomedry ifoverfried.Withverydarkdoughnuts, suchas

chocolate, it isdifficult togaugedonenessbycolor.In thesecases,payspecialattention to the timecues; fryinga testdoughnut isveryhelpful.Evenfifteenseconds can mean the difference between undercooked, perfect, andovercooked.Oncethedoughnutsareremovedfromtheoilandplacedonpapertowelsto

drain,waitabout10seconds,thenflipthemovertoacleanareaofpapertowelto drain on the other side. If your doughnut is going to be coated withconfectioners’ sugar, cinnamonsugar,or the like,have those readyathand,asthedoughnutsshouldbecoatedwhilewarm.Glazescantypicallybeappliedtocooledbutstillwarmdoughnuts.Cooldoughnutscompletelybeforefillingwithcustardsordairy-basedfillingsforfoodsafetyreasons.

WhatAbouttheHoles?

Doughnutholesare,ofcourse,theroundcenterpiecesofdoughthatareleftoverafteryouhavecutoutyourdoughnutrings.Somefolkslovethem,butIthinktheratioofcrustyexteriortosofterinteriorisnotoptimalcomparedtothatofanactualdoughnut.Instead,Ichoosetorollout theholesalongwithalloftheotherdoughscrapsandcutoutasmanymoretruedoughnutsas possible.When Iwant tomake doughnut holes, I use a½-inch roundcutter for all of thedough.Anydoughnutdoughcanbe cut out asholes;simplyfrythemforashorterperiodoftime.

BakingDoughnutsIliketousedoughnutpansforbakeddoughnuts,astheyhelpgivethefinisheddoughnut a pleasantly rounded shape. Look for Norpro Nonstick Donut Pans(seeResources, [>]) in both standard andmini sizes. The baked doughnuts inthisbookusethestandardsize,butyoucouldusethesamerecipesfortheminipansandjustadjustthebakingtime.

FillingDoughnutsAfterFryingThe jelly doughnut and thebuttercreamdoughnut are the classics of the filleddoughnut genre. A long, narrow pastry tip, called a Bismarck tip, is used tofacilitate the process of filling doughnuts. The tip is fitted into a pastry bag,which is filled halfwaywith the filling of choice, and then the tip is inserted

halfway into the cooked and completely cooled doughnut. For light, airydoughnuts, all youhave todo is applypressure to thebag and the fillingwillflowfreely into thedoughnut.Continue toapplypressureasyouwithdrawthetip.Fordensedoughnuts,insertthetip,wiggleitaroundinacircularmotiontocreateanairpocket,thensqueezethebagtoinsertthefilling.Youcanalsopoketotheleft,jiggle,insertfilling,removethetippartially,poketotheright,jiggle,andinsertfillingagain.

GlazingandFrostingDoughnutsAsimplesugarglazecansubtlyenhancetheinherentyeastyqualitiesofaraiseddoughnut—ordominateinthecaseofachocolateglaze.Someglazesaredrytothe touchandcracklebetweenyour teeth,whileothersstayalluringlysoftandsticky.Ithinkbothtypeshavetheirplace,andbotharerepresentedinthisbook.Witheithertype,thedoughnutsrequireanicedunkingintheglaze.Thisisbestaccomplished by making the glaze right before you are going to use it andplacingitinabowlthatiswideenoughtoaccommodatethedoughnut’swidth,alongwith room for your fingers. Take one barelywarm doughnut at a time,holditbyitssides,anddipabroadsideofitintotheglaze.Pressitgentlyintotheglazesothatitcomesatleasthalfwayupthesidesofthedoughnut.Gentlyrotate the doughnut as you remove it from the glaze, flipping it upright andplacing it on a rack or baking sheet to dry. Both firm and soft glazes willimprovefromabriefrest.Theywilllosesomeoftheirstickiness,makingthemmorepleasanttohandleandeat.Iftheglazestartssettingupinthebowlwhileyouarestillworkingwithit,simplywhiskituntilsmoothorreheatit.Youcanalso apply a glaze by spooning it over the doughnuts with a cereal spoon orspreading it with a small offset spatula. The offset spatula is also the tool ofchoice for spreading frosting on top of doughnuts, as with Cream CheeseFrosting([>]).

ApplyingDryCoatingsCinnamon sugar-coated doughnuts and confectioners’ sugar-coated (powdered)doughnuts are two classics found in every doughnut shop.These dry toppingsare best applied to a warm doughnut—not hot, not cold, but warm, whichencourages thecoating toadhere. Ifnotenoughcoatingsticks the first time,asecondcoatingisperfectlyacceptable.

DoughnutTroubleshooting

Aswithanykindofbaking,itisimportanttousetherecommendedingredientsand to measure them accurately. If youmake substitutions, the recipes mightwork,but Icannotvouchfor theoutcome.Withdoughnuts,however, therearespecificareasthatyoushouldpaykeenattentionto:

Oiltemperatureiskey.Useathermometerorsetanaccuratethermostatonyour deep-fat fryer. Allow the oil to come back to the recommendedtemperaturebetweenbatches.Cutyourdoughnutstothewidthandthicknessspecified,orbakingtimeswilldifferandresultsmightsuffer.IkeeparuleronhandandmeasurethethicknessofmydougheverytimebeforeIcut.Alwaysfryatestdoughnut.Igiveyoutimingandvisualcues,butifyourdough or batter is much colder or warmer, the frying times might bedifferent.Withdoughnuts and fritters,whichare sometimes as small as1inchacross,frying15secondstoolongcanspell thedifferencebetweenadryresultandafabulousone.Thisishugelyimportant.Paper towels are your friend.When frying doughnuts, I arrange a triplelayer of paper towels nearby.Use a skimmer or slotted spoonwith largeslotstoretrievedoughnutsfromtheoil,allowingasmuchoilaspossibletodrainback into thepot.Place thedoughnutson thepaper towels todrain.After about10 seconds, flip thedoughnutsoveronto a clean,dry area toblottheoilfromtheotherside.Ialsosometimestakeacleanpapertowel,placeitontopofthedoughnuts,andgivethemafinalpatdown.Thepointis to gently remove as much oil as possible. Replace your paper towelsfrequentlysothateverydoughnutisplacedonacleanpapertowel.Serve and enjoy your doughnuts as soonas possible. Doughnuts do notkeepwell.Adoughnut that isdelectablewithin15minutesof fryingwillchange texturewithevery fewminutes thatpass;aftera fewhours itwillhavedriedout.Thereisnowaytoavoidthis;itisthenatureofthebeast.Toparaphrase that doughnut maker we all grew up with, “Time to eat thedoughnuts!”

THEMASTERRECIPES

BakedDoughnuts

These doughnuts are flavoredwith nutmeg, but feel free to leave it out if youwantamoreneutralbackground.Theylendthemselvestovariation:Addminceddriedfruit,nuts,orevenchocolatechips—seeChocolateChipGanache-GlazedBakedDoughnuts([>]).Thebatterisloose,soyoumustuseadoughnutpan;Iuse two standard-size Norpro nonstick donut pans, which hold 6 doughnutseach.Thesedoughnutsbakeupspongyand lightandcanbe toppedorglazedhoweveryoulike.Thesearebesteatenassoonaspossibleafterbaking.

Yield:twelve3½-inchdoughnuts

INGREDIENTS

2 cupsall-purposeflour½ cupsiftedcakeflour¾ cupsugar2 teaspoonsbakingpowder1 teaspoonsalt½ teaspoonbakingsoda½ teaspoonfreshlygratednutmeg¼ cup(½stick)coldunsaltedbutter,cutintopieces2 largeeggs,atroomtemperature1 cupfull-fatsourcream2 teaspoonspurevanillaextract

Pastrybagfittedwitha½-inchroundtip(suchasAteco#806)

DIRECTIONS

1. Positionarackinthemiddleoftheoven.Preheattheovento350°F.Coattwo standard-size doughnut pans (12 wells total) with nonstick cookingspray.

2. Whisktogetherbothflours,thesugar,bakingpowder,salt,bakingsoda,and

nutmeginalargebowltoaerateandcombine.3. Cutthebutterintothedrymixtureusingapastryblenderorelectricmixer

untilcombinedandsandyintexture.Tinybitsofbuttershouldbescatteredevenlythroughoutthedrymixture.

4. Whisk the eggs in amedium-size bowl until frothy. Gentlywhisk in thesourcreamandvanilla.Pourthewetingredientsoverthedrymixtureandwhisk just until combined; change to a wooden spoon to combine ifnecessary.Scrapethemixtureintothepastrybagandpipethebatterevenlyamongthewellsofthepreparedpans.Firmlytapthebottomsofthepansontheworksurfacetodislodgeanybubbles.

5. Bake until a toothpick inserted in the center shows a few moist crumbswhen removed, 10 to 12 minutes. Cool the pans on racks for about 5minutes.Unmoldthedoughnutsdirectlyontotherackstocoolcompletely.

6. Applydrytoppingsorglazeasdesired.

BakedChocolateDoughnuts

These very dark, sweet, soft doughnuts must be formed in a doughnut panbecausethisbatterhasapouringconsistencyandcannotberolledoutandcut.Iuse two standard-size Norpro nonstick donut pans, which hold 6 doughnutseach.Thesearethemoistestdoughnutsinthebook.Somefindtheirtexturetoocakeyandnotverydoughnut-like;Isaytheyarejustatthesoftcakeendofthedoughnut spectrum. These doughnuts will keep for 2 days in an airtightcontaineratroomtemperature.

INGREDIENTS

1½ cupsall-purposeflour1 cupsugar¼ plusItablespoonsiftedblackcocoa(seeDoughnutTip)¼ cupplusItablespoonsiftednaturalcocoa1 teaspoonbakingsoda½ teaspoonsalt1 cupwarmwater⅓ cupflavorlessvegetableoil,suchascanola1 tablespoonapplecidervinegarordistilledwhitevinegar1½ teaspoonspurevanillaextract

DIRECTIONS

1. Positionarackinthemiddleoftheoven.Preheattheovento350°F.Coattwo standard-size doughnut pans (12 wells total) with nonstick cookingspray.

2. Whisktogethertheflour,sugar,bothcocoas,bakingsoda,andsaltinalargebowltoaerateandcombine.

3. Whisktogetherthewater,oil,vinegar,andvanillainamedium-sizebowl.Pour the wet ingredients over the dry mixture and whisk well until

combinedandverysmooth.Dividethebatterevenlybetweenthewellsofthepreparedpans.Firmlytapthebottomsofthepansontheworksurfacetodislodgeanybubbles.

4. Bake until a toothpick inserted in the center shows a few moist crumbswhen removed, about 15 minutes. Cool the pans on racks for about 10minutes.Unmoldthedoughnutsdirectlyontotherackstocoolcompletely.

DoughnutsTipUsingblackcocoa(aspecialtycocoathatyoucanorderfromKingArthurFlour;seeResources,[>])intandemwithnaturalcocoaiswhatmakesthesedoughnutsextradarkandchocolatey.Ifyouprefertomakethemwithonly

naturalcocoa,simplydoubletheamount.

Old-FashionedButtermilkDoughnuts

These cake-style doughnuts are lightly flavored with vanilla. They have adelicate texture (thanks to the inclusion of buttermilk and cake flour) whenservedsoonafterfryingtimebutdofirmupanddryoutastimegoesby,sotheyarebesteatenassoonaspossible.

Yield:aboutsixteen3-inchdoughnuts

INGREDIENTS

3 cupsall-purposeflour1½ cupssiftedcakeflour2 teaspoonsbakingpowder1 teaspoonbakingsoda1½ teaspoonssalt1 cupsugar2 largeeggs,atroomtemperature1 cupbuttermilk,atroomtemperature6 tablespoons(¾stick)unsaltedbutter,meltedandcooled1 tablespoonpurevanillaextract1 teaspoonfreshlygratednutmeg

Flavorlessvegetableoilfordeep-frying,suchascanola

DIRECTIONS

1. Whisk togetherbothflours, thebakingpowder,bakingsoda,andsalt inalargebowltoaerateandcombine.

2. In another large bowl, beat together the sugar and eggs with an electricmixeruntilpaleandcreamy,orwhiskwellbyhand.Beatinthebuttermilk,butter, vanilla, and nutmeg until combined. Add the dry mixture in twobatchesandstirwithawoodenspoonjustuntilthedoughcomestogether.Coverandrefrigerateforatleast2hoursoruptoovernight.

3. Remove thedoughfromthe refrigerator.Linea rimmedbakingsheetpanwith a triple layer of paper towels.Heat 3 inches of oil in a deep pot ordeep-fatfryerto350°to355°F.

4. Whiletheoilisheating,dusttheworksurfacewithflour.Scrapethedoughontothesurface,dustthetopofthedoughlightlywithflour,androlloutto½-inch thickness. Cut out doughnuts with a lightly floured 3-inch roundcutter.Gentlygatherthescraps,pressthemtogether,rolloutthedough,andcutoutasmanyadditionaldoughnutsaspossible.

5. Fryafewdoughnutsatatime;donotcrowd.Fryuntillightgoldenbrown,about1minuteand15seconds,flipthemover,andfryforabout1minuteand 15 secondsmore, until light golden brownon the other side aswell.Using a slotted spoon, remove each doughnut from the oil and drainthoroughlyonpapertowels.Repeatwiththeremainingdoughnuts.

MashedPotatoDoughnuts

Thisismyfavorite“plain"cake-styledoughnut—crispoutside,tenderandrichinside,with a slightly dense, velvety crumb.Even though the flavor is neutralandworkswellwithanyglaze,donotskimpon thevanillaextractornutmeg;theyareneededforbalance.Thesedoughnutsarebesteatenassoonaspossible.Thisrecipehalveswell.

Yield:abouteighteen3-inchdoughnuts

INGREDIENTS

3 cupsall-purposeflour1 cupsiftedcakeflour1 tablespoonbakingpowder2 teaspoonssalt1⅓ cupssugar4 largeeggs,atroomtemperature2 cupslightlypackedbakedstarchybakingpotato,cooled(seeDoughnutTip)¼ cup(½stick)unsaltedbutter,meltedandcooled½ cupwholemilk,atroomtemperature2 teaspoonsfreshlygratednutmeg2 teaspoonspurevanillaextract

DIRECTIONS

1. Whisktogetherbothflours,thebakingpowder,andsaltinalargebowltoaerateandcombine.

2. In another large bowl, beat together the sugar and eggs with an electricmixeruntilpaleandcreamy,orwhiskwellbyhand.Beat in thepotatoes,butter,milk,nutmeg,andvanillajustuntilcombined.Addthedrymixturein two batches and stirwith awooden spoon just until the dough comestogether.Coverandrefrigerateforatleast2hoursoruptoovernight.

3. Remove thedoughfromthe refrigerator.Linea rimmedbakingsheetpanwith a triple layer of paper towels.Heat 3 inches of oil in a deep pot or

deep-fatfryerto350°to355°F.4. Whiletheoilisheating,dusttheworksurfacewithflour.Scrapethedough

ontothesurface,dustthetopofthedoughlightlywithflour,androlloutto½-inch thickness. Cut out doughnuts with a lightly floured 3-inch roundcutter.Gentlygatherthescraps,pressthemtogether,rolloutthedough,andcutoutasmanyadditionaldoughnutsaspossible.

DoughnutTip

Useastarchypotato,suchasarusset,andeitherbakeitormicrowaveitonthe“bakedpotato”setting.Iuseapastryblendertomashitfinely.

SourCreamDoughnuts

Theserichdoughnutshaveavelvetytextureyoucanachieveonlywiththeuseofsourcream.Although theysound fancy, thesearea fabulous"basic"doughnutfor a wide variety of toppings and glazes. They are best enjoyed as soon aspossible.

Yield:abouttwelve3-inchdoughnuts

INGREDIENTS

2½ cupsall-purposeflour1 cupsiftedcakeflour1 tablespoonbakingpowder½ teaspoonbakingsoda1 teaspoonsalt1 cupsugar2 largeeggs,atroomtemperature1 cupfull-fatsourcream,atroomtemperature5 tablespoonsunsaltedbutter,meltedandcooled1½ teaspoonspurevanillaextract½ teaspoonfreshlygratednutmeg

DIRECTIONS

1. Whisk togetherbothflours, thebakingpowder,bakingsoda,andsalt inalargebowltoaerateandcombine.

2. In another large bowl, beat together the sugar and eggs with an electricmixeruntilpaleandcreamy,orwhiskwellbyhand.Beatinthesourcream,butter, vanilla, and nutmeg until combined. Add the dry mixture in twobatchesandstirwithawoodenspoonjustuntilthedoughcomestogether.Coverandrefrigerateforatleast2hoursoruptoovernight.

5. Fryafewdoughnutsatatime;donotcrowd.Fryuntillightgoldenbrown,about1minuteand15seconds,flipthemover,andfryforabout1minuteand 15 secondsmore, until light golden brownon the other side aswell.Using a slotted spoon, remove each doughnut from the oil and drainthoroughlyonpapertowels.Repeatwiththeremainingdough.

VARIATIONSFor Cardamom-Sour Cream Doughnuts, substitute 1½ teaspoons groundcardamomforthenutmegand1teaspoonpurealmondextractforthevanilla.

For Coconut-Sour Cream Doughnuts, substitute ½ cup unsweetened coconutmilk(notcreamofcoconut)for½cupofthesourcreamandfold⅔cuplightlypackedsweetenedlongshredcoconutintothefinalbatter.

FrenchCrullers

AclassicFrench chouxpaste (think: creampuffs) is piped intodoughnut-ringshapesandthendeep-fried,yieldingthelightestandmostelegantofdoughnuts—tenderyetcrispoutside,lightandairyinside.Thesearebestenjoyedassoonaspossible.

Yield:aboutnine3-inchcrullers

INGREDIENTS

½ cupplus2tablespoonswater½ cupplus2tablespoonswholemilk½ cup(1stick)unsaltedbutter,atroomtemperature,cutintopieces1 teaspoonsalt1 teaspoonsugar1 cupall-purposeflour3 largeeggs,atroomtemperature

Pastrybagfittedwithalargestardecoratingtip(suchasAteco#847)

DIRECTIONS

1. Cutnine5-inchsquaresofparchmentpaper,arrangethemontworimmedbakingsheetpans,andcoat themthoroughlywithnonstickcookingspray.Lineanotherrimmedbakingsheetpanwithatriplelayerofpapertowels.

2. Combinethewater,milk,butter,salt,andsugarinamedium-sizesaucepanovermedium-highheat.Bringtoarollingboil;removefromtheheat.

3. Quickly stir in the flour all at onceuntil the batter comes together. Placeoververylowheatandstiruntilthedoughdriesout,1minuteorless.Themixtureshouldcomeawaycleanlyfromthesidesofthesaucepan.Scrapethedoughintothebowlofastandmixerfittedwithapaddleattachment.

4. Turnthemixeronmediumandaddtheeggsoneatatime,allowingeachtobe absorbed before continuing. The batter should be smooth and firmenoughtoholdashapewhenmoundedwithaspoon.

5. Scrape the dough into the pastry bag. Pipe a 3-inch ring onto eachparchmentsquare.Itisfineiftheendsoftheringoverlapabit.Iftheendstickstothepastrytip,usekitchenscissorstosnipitfree.

6. Heat3inchesofoilinadeeppotordeep-fatfryerto350°to355°F.Whentheoilishotenough,pickuponeparchmentsquareatatimeandcarefullybutswiftlyinvertitsothatthecrullerslidesintotheoil(takecarenottoletyourfingerstouchthehotoil).Fryafewatatime;donotcrowd.Fryuntilgoldenbrown,about2minutes,flipthemover,andfryforabout2minutesmore,untilgoldenbrownontheothersideaswell.Usingaslottedspoon,remove each cruller from the oil and drain thoroughly on paper towels.Repeatwiththeremainingcrullers.

ChocolateCake-StyleDoughnuts

In my research and development of this book, I made dozens of chocolatedoughnuts, and they were all disappointing. Either they were too light to beconsideredchocolatey,or theyweredryasabone. I foundthat includingbothchocolate andDutchprocessed cocoa provided the depth of color and flavor Iwaslookingforandusingoil,asopposedtobutter,gaveabitofmoistspringtothe doughnut. These doughnuts are perfect paired with any of the glazes thatfollowinthissection,anddon’tmissoutontossingthemwithCinnamon-SugarTopping([>]),whichisfabulous.

Yield:aboutfourteen3-inchdoughnuts

INGREDIENTS

2½ cupsall-purposeflour1 cupplus2tablespoonssiftedcakeflour½ cupsiftedDutchprocessedcocoapowder1 tablespoonbakingpowder1 teaspoonsalt½ teaspoonbakingsoda¼ cupflavorlessvegetableoil,suchascanola2 ouncessemisweetchocolate(notmorethan55%cacao),suchasCallebautorGhirardelli1 cupsugar3 largeeggs,atroomtemperature1 tablespoonpurevanillaextract1 cupbuttermilk,atroomtemperature

DIRECTIONS

1. Whisktogetherbothflours,thecocoa,bakingpowder,salt,andbakingsodainalargebowltoaerateandcombine.

2. Heat theoilandchocolatetogetherinamicrowaveorthetopofadoubleboileruntilthechocolatemelts.Whiskuntilsmooth;removefromtheheatandcoolslightly.

3. In another large bowl, beat together the sugar and eggs with an electricmixer until pale and creamy, or whisk well by hand. Beat in the vanillaalongwiththemeltedchocolatemixture, thenaddthebuttermilkandbeatuntilcombined.Addthedrymixtureintwobatchesandstirwithawoodenspoon just until the dough comes together.The doughwill be fairly soft.Coverandrefrigerateforatleast2hoursoruptoovernight.

4. Linearimmedbakingsheetpanwithatriplelayerofpapertowels.Heat3inchesofoilinadeeppotordeep-fatfryerto350°to355°F.

5. Whiletheoilisheating,dusttheworksurfacegenerouslywithflour.Scrapehalfof thedoughonto the surface,dust the topof thedough lightlywithflour, and roll out to ½-inch thickness. Cut out doughnuts with a lightlyfloured3-inchroundcutter.Gentlygather thescraps,press themtogether,rollout thedough,andcutoutasmanyadditionaldoughnutsaspossible.Repeatwiththeremainingdough.

6. Fryafewdoughnutsatatime;donotcrowd.Fryforabout1minuteand40seconds,flipthemover,andfryforabout1minuteand40secondsmoreonthe other side, until just cooked through. (See Doughnut Tip.) Using aslottedspoon,removeeachdoughnutfromtheoilanddrainthoroughlyonpapertowels.Repeatwiththeremainingdoughnuts.

COMBOSTOCONSIDER

OnceIgotintomydoughnut-makingzone,crankingthemouteverydayformonths,theflavorandtexturecombinationswereliterallycomingtomeinmysleep.Icouldn’tincludethemallinfull-recipeform,butIwantedtosharesomepossiblecombinationsthatyoucanputtogetherwiththerecipesinthisbook.Ifyougetinspiredtocreateyourowncombinations,sendyourphotosandideastomeatdede@dedewilson.com.Ican’twaittoseethem—andtastethem!

Glazed Chocolate Doughnuts: Choose any yeast-raised doughnut andcoverwithyourchoiceofchocolateglaze.Custard and Jelly Doughnuts: Choose any yeast-raised doughnut and,

using the filling-prior-to-frying technique ([>]), fill them with about 1½teaspoonsofyourchoiceofjamorjelly.Afterfrying,pipeanadditional1½teaspoonsPastryCream([>])intoeachdoughnut.Chocolate-Glazed Maple-Bacon Doughnuts: Start with Maple-BaconDoughnuts([>])andaddathickdrizzleofDarkChocolateGanacheGlaze([>])ontopofthebacon.White Chocolate-Raspberry Doughnuts: Choose any yeast-raiseddoughnut and, either before or after frying, fill with about I tablespoonraspberry jam or jelly. Then cover each doughnut withWhite ChocolateTruffleGlaze([>])andwhitechocolatecurls,andsprinklewithdehydratedraspberries.Quadruple-Chocolate Mousse Doughnuts: Start with Chocolate Yeast-Raised Doughnuts ([>]), filled after frying with about I tablespoonChocolate Mousse ([>]). Then dip each doughnut in your choice ofchocolateglaze,andtopwithchocolateshavings.Orange-Glazed Cranberry-Filled Doughnuts: Choose any yeast-raiseddoughnut and, using the filling-prior-to-frying technique ([>]), fill withabout I tablespoon homemade or canned chunky cranberry sauce, thenfinishwithabrushingofCitrusGlazemadewithorangejuice([>]).CrazyforCandyDoughnuts:Chooseanycake-styledoughnut,coatwithyourchoiceofglaze,andsprinklewithyour favoritecrumbledcandybar.Ortryayeast-raiseddoughnutcutinto2/2-inchrounds(nofilling,though).Coveritwithachocolateglazeandyourfavoritecrushedorchoppedcandybar,suchasButterfingerorSnickers.

DoughnutTip

Chocolatedoughnutsaresodarkthatitishardtotellwhentheyaredone;fryingandtestingasampledoughnutisamust.

BasicYeast-RaisedDoughnuts

Thesedoughnutsareyeastraised,spongy,andlight,yetwithabitofsubstanceto their texture. The flavor is fairly neutral, which allows them tomatchwellwith custards, jelly, andall sortsof fillingsandglazes.Turn to this recipe forclassicJellyDoughnuts([>])orBostonCreamDoughnuts([>]).Thesearebestenjoyedassoonaspossible.

Yield:abouttwenty-eight2½-inchrounddoughnutsorabouttwenty-four3-inchringshapeddoughnuts

INGREDIENTS

⅔ cupwarmwater(110°to115°F)2 0.25-ouncepackagesactivedryyeast¼ cup(½stick)unsaltedbutter,atroomtemperature,cutintopieces⅔ cupwholemilk⅔ cupsugar2 largeeggs,atroomtemperature,beaten1½ teaspoonssalt1 teaspoonfreshlygratednutmeg1 teaspoonpurevanillaextract5to5¼

cupsall-purposeflour

DIRECTIONS

1. Placethewarmwaterinalargebowlandsprinkletheyeastoverit.Stirtocombineandletsitfor5minutes.

2. Meanwhile,meltthebutterwiththemilkinamicrowaveorinasaucepanon the stovetop, then cool to lukewarm (110° to 115°F). Add the milkmixture,sugar,eggs,salt,nutmeg,vanilla,and2½cupsoftheflourtotheyeastandstirwithawoodenspoonorsiliconespatulauntilcombinedand

smooth. Themixturewill have some body butwill still be verywet andloose.Addanother2½cupsoftheflourandstiruntilthemixturebecomesavery slightly sticky, elastic dough, adding more of the remaining ¼ cupflouronlyifnecessary.Kneadwellbybeatingvigorouslywiththespoonorspatula,orusetheflatpaddleordoughhookofastandmixer.Themixtureshouldbeelastic,yetslightlystickyandnotdry.

3. Scrape the dough into a buttered bowl, making sure there is plenty ofheadroom.Coverthebowlwithplasticwrapandplaceinawarm,draft-freelocationtoriseuntildoubledinsize,about1hour.

4. Generously flour two rimmed baking sheet pans.Gently punch down thedoughanddivideitinhalf.Rolloutonepieceofdoughonalightlyflouredworksurfaceto½-inchthickness.Cutoutdoughnutswithalightlyflouredcutter. Use a 2½-inch round cutter for filled doughnuts or a 3-inchringshapeddoughnut cutter for a classicdoughnut shape.Repeatwith theremainingdough.Gentlygatherthescraps,pressthemtogether,rolloutthedough, and cut out as many additional doughnuts as possible. Place thedoughnuts,wellspaced,onthepreparedpans.Letriseinawarm,draft-freelocationuntildoubledinsize,about30minutes.

5. Linetworimmedbakingsheetpanswithatriplelayerofpapertowels.Heat3inchesofoilinadeeppotordeep-fatfryerto350°to355°F.Whentheoilishotenough,fryafewdoughnutsatatime;donotcrowd.Fryuntillightgolden brown, about 1½ minutes, flip them over, and fry for about 1½minutesmore,until lightgoldenbrownon theothersideaswell.Usingaslottedspoon,removeeachdoughnutfromtheoilanddrainthoroughlyonpapertowels.Repeatwiththeremainingdoughnuts.

6. Applydrytoppings,fill,orglazeasdesired.

DoughnutTips

Researchingthisstyleofdoughnutwasquiteaneducation.Manyrecipesyielded doughnuts so light that they practically disappeared inmymouthbefore I could taste them,while thosemadewithbread flourwere tough.doughnuts.Mostwereflavorless.Theamountsofsalt,vanilla,andnutmegin this dough give it enough flavor, but not so much so that any oneingredientbecomesobviousordominant.NotethatIsuggestmakingthesedoughnuts 2½ inches across if you intend to fill them. I find that largerdoughnuts,iffilled,becomeunwieldy.

ChocolateYeast-RaisedDoughnuts

Dutchprocessed cocoagives this yeast-raiseddoughnut a rich chocolate colorandflavor.Thesearebestenjoyedassoonaspossible.

Yield:about twenty-four2½-inchrounddoughnutsorabout twenty-one3-inchringshapeddoughnuts

INGREDIENTS

4to4½

½ cupsiftedDutchprocessedcocoapowder½ cupwarmwater(110°to115°F)2 0.25-ouncepackagesactivedryyeast6 tablespoons(¾stick)unsaltedbutter,atroomtemperature,cutintopieces¼ cupwholemilk⅔ cupsugar4 largeeggs,atroomtemperature,beaten2 largeeggyolks,atroomtemperature,beaten2 teaspoonssalt2 teaspoonspurevanillaextract

DIRECTIONS

1. Whisktogether4cupsoftheflourandthecocoainalargebowltoaerateandcombine.Placethewarmwaterinanotherlargebowlandsprinkletheyeastoverit.Stirtocombineandletsitfor5minutes.

2. Meanwhile,meltthebutterwiththemilkinamicrowaveorinasaucepanon the stovetop, then cool to lukewarm (110° to 115°F). Add the milkmixture, sugar,whole eggs, egg yolks, salt, vanilla, and half of the flourmixturetotheyeastandstirwithawoodenspoonorsiliconespatulauntilcombinedand smooth.Themixturewill have somebodybutwill still bevery wet and loose. Stir in the remaining flour mixture until the dough

becomesaveryslightlysticky,elasticdough,addingtheremaining½cupflouronlyifnecessary.Kneadwellbybeatingvigorouslywiththespoonorspatula,orusetheflatpaddleordoughhookofastandmixer.Themixtureshouldbeelastic,yetslightlystickyandnotdry.

3. Scrape the dough into a buttered bowl, making sure there is plenty ofheadroom.Coverthebowlwithplasticwrapandplaceinawarm,draft-freelocationtoriseuntildoubledinsize,about1hour15minutes.

5. Linetworimmedbakingsheetpanswithatriplelayerofpapertowels.Heat3inchesofoilinadeeppotordeep-fatfryerto350°to355°F.Whentheoilishotenough,fryafewdoughnutsatatime;donotcrowd.Fryforabout1½minutes,flipthemover,andfryforabout1½minutesmoreontheotherside, until just cooked through. Using a slotted spoon, remove eachdoughnut from theoil anddrain thoroughlyonpaper towels.Repeatwiththeremainingdoughnuts.

6. Applydrytoppingsorglaze,orfillasdesired.

DoughnutTipThese doughnuts tend to take longer to rise than those made without

cocoa.Makesurethatalloftheingredientsareatthetemperaturecalledfor—includingthewater.

KrispyKremeKopykatDoughnuts

This very famous doughnut company is known for its glazed raised doughnut,whichislight,spongy,sweet,sticky,andfabulous.Thisismyversion,basedonan Internet recipe that is allegedly the real thing. Imake no claims about itsauthenticity,butthisrecipedoesmakeaverysimilardoughnut.Theshorteningyieldsatexturesimilartothatofstore-boughtdoughnuts.Thisismygo-torecipeforaplainraiseddoughnut,asitoffersthesofttextureweusuallyexpect.Thesedoughnutsarebestenjoyedassoonaspossible,thoughtheywillstillbesoftandspringythenextday.

Yield:about twenty-six 2½-inch round doughnuts or about twenty-two 3-inchringshapeddoughnuts

INGREDIENTS

¼ cupwarmwater(110°to115°F)2 0.25-ouncepackagesactivedryyeast6 tablespoonsvegetableshortening,suchasCrisco1½ cupswholemilk½ cupsugar2 largeeggs,atroomtemperature,beaten1 teaspoonsalt1 teaspoonfreshlygratednutmeg1 teaspoonpurevanillaextract5to5½

DIRECTIONS

2. Meanwhile, melt the shortening with the milk in a microwave or in asaucepanonthestovetop,thencooltolukewarm(110°to115°F).Addthe

milkmixture,sugar,eggs,salt,nutmeg,vanilla,and2½cupsoftheflourtotheyeastandstirwithawoodenspoonorsiliconespatulauntilcombinedandsmooth.Themixturewillhavesomebodybutwillstillbeverywetandloose.Stirinanother2½cupsoftheflouruntilthemixturebecomesaveryslightly sticky, elastic dough, addingmore of the remaining ½ cup flouronly if necessary. Knead well by beating vigorously with the spoon orspatula,orusetheflatpaddleordoughhookofastandmixer.

3. Scrape the dough into a buttered bowl, making sure there is plenty ofheadroom.Coverthebowlwithplasticwrapandplaceinawarm,draft-freelocationtoriseuntildoubledinsize,about1hour.

6. Applydrytoppingsorglaze,orfillasdesired.

MORECOMBOSTOCONSIDER

Cherry-Cheese Danish Doughnuts: Choose any yeast-raised doughnutand, using the filling-prior-to-frying technique ([>]), fill with about 1½teaspoons canned cherry pie filling. After frying, pipe an additional 1½teaspoons Cheesecake Filling ([>]) into each doughnut. Coat with

confectioners’orsuperfinesugarorasimplevanillaorsugarglaze.Apricot-Cheese Danish Doughnuts: Choose any yeast-raised doughnutand, using the filling-prior-to-frying technique ([>]), fill with about 1½teaspoonsapricotpreserves.Afterfrying,pipeanadditional1½teaspoonsCheesecake Filling ([>]) into each doughnut. Coat with confectioners’ orsuperfinesugarorasimplevanillaorsugarglaze.OrangeMarmaladeDoughnuts:Choose anyyeast-raiseddoughnut and,usingthefilling-prior-to-fryingtechnique([>]),fillwithaboutItablespoonorangemarmalade.TopwithCitrusGlazemadewithorangejuice([>]).Chocolate-GlazedPeanutButterDoughnuts:StartwithChocolateYeast-Raised Doughnuts ([>]) and, using the filling-prior-to-frying technique([>]), fillwith about 1 tablespoonpeanut butter (smoothor chunky).Topwithyourchoiceofchocolateglaze.CaramelAppleFritters:UseAppleFritters ([>]), dunked in or drizzledwithCaramelGlaze([>]).Guava-CoconutDoughnuts:Chooseanyyeast-raiseddoughnutand,usingthefilling-prior-to-fryingtechnique([>]),fillwithabout1tablespoonguavapaste.TopwithCoconutGlaze([>])andsweetenedlongshredcoconut.Blueberry Pancake Fritters: Use Blueberry-Sour Cream Fritters ([>])dunkedinMapleGlaze([>]).Apple Pie Doughnuts: Start with Cider Doughnuts ([>]) and, using thefilling-prior-to-fryingtechnique([>]),fillwithabout1tablespoonapple-piefilling.TosswithCinnamon-SugarTopping([>]).

HardSugarGlaze

This classic confectioners’ sugarglazehardens toanopaquewhite coloras itsets.Itwillcrackleunderneathyourteethasyoubitethroughit.Useittodiptheentiretopsofyourdoughnuts,ordrizzleitoutofaparchmentpaperconeorwithaforkorspoon.Youcanhalveordoubletherecipe.

Yield:enoughtocoatthetopsofabouttwelve3-inchdoughnuts

INGREDIENTS

2 cupssiftedconfectioners'sugar2 tablespoonswater

DIRECTIONSPlace the confectioners’ sugar in amedium-size saucepan.Whisk in thewateruntilitbeginstocombine;itwillbethickbeforeyouheatit.Cookovermediumheat,whiskingoften,untilitliquefiesandbecomescompletelysmoothandverywarm—butnothot—tothetouch.Donotletitsimmer.Thecookingwillbebrief—about15seconds.Removefromtheheatanduseimmediately.

VARIATIONSForHardVanillaGlaze,whiskin¼teaspoonpurevanillaextractafterremovingtheglazefromtheheat.

For Hard Almond Glaze, whisk in ¼ teaspoon pure almond extract afterremovingtheglazefromtheheat.

For Hard Espresso Glaze, whisk 1 teaspoon to 1 tablespoon instant espressopowder(dependingonthestrengthdesired)intotheconfectioners’sugarbeforeaddingthewater.

DoughnutTipHeatingtheglazemixtureleavesitultrasmoothandisalsonecessaryfor

theglazetotrulyharden.Themixturewillappeartobeunusuallydryuntilyoubegintheheatingandwhiskingprocess,whichcausetheconfectioners’sugarandwatertocometogether.

SoftandSheerSugarGlaze

Thisconfectioners’sugarglazeremainssoft,sheer,andsomewhatsticky.Useittodiptheentiretopsofyourdoughnuts,orapplywithasiliconepastrybrush.Youcanhalveordoubletherecipe.

INGREDIENTS

2 cupssiftedconfectioners’sugar3to4

tablespoonswater

DIRECTIONSPlacetheconfectioners’sugarinamedium-sizebowl.Whiskinthewateralittlebitatatime,untilthedesiredconsistencyisreached.Useimmediately.

VARIATIONSForSoftandSheerVanillaGlaze,whisk in¼ teaspoonpurevanillaextractattheendoftherecipe.

ForSoftandSheerAlmondGlaze,whiskin¼teaspoonpurealmondextractattheendoftherecipe.

DoughnutTipSifting the confectioners’ sugar will ensure that your glaze is

ultrasmooth.

CitrusGlaze

This confectioners’ sugar glaze has a sharp citrus edge and remains semi-opaque and somewhat sticky when set. Use it to dip the entire tops of yourdoughnuts,orapplywitha siliconepastrybrush.Youcanhalveordouble therecipe.

INGREDIENTS

tablespoonsfreshlysqueezedlemonjuice,limejuice,ororangejuice

DIRECTIONSPlacetheconfectioners’sugarinamedium-sizebowl.Whiskinthecitrusjuicealittleatatimeuntilthedesiredconsistencyisachieved.Useimmediately.

SpicedOrangeGlaze

This confectioners’ sugar-basedglazehasabright citrus flavor, accentedwithcinnamonandginger.Useittodiptheentiretopsofyourdoughnuts,ordrizzleitoutofaparchmentpaperconeorwithaforkorspoon.It’sperfectpairedwithPumpkinSpiceDoughnuts([>]),MashedPotatoDoughnuts([>]),oranywhereyouwouldappreciatethisflavorcombo.Youcanhalveordoubletherecipe.

INGREDIENTS

2 cupssiftedconfectioners'sugar1 teaspoongroundcinnamon½ teaspoongroundginger2 tablespoonsfreshlysqueezedorangejuice,ormoreasneeded

DIRECTIONSPlacetheconfectioners’sugarandspicesinamedium-sizesaucepan.Whiskintheorange juiceuntil it begins to combine; itwillbe thickbeforeyouheat it.Cook over medium heat, stirring constantly, until it liquefies and becomescompletely smooth and very warm—but not hot—to the touch. Do not let itsimmer. The cookingwill be brief—about 15 seconds. Remove from the heatanduseimmediately.

DoughnutTipHeating themixture leaves it ultrasmooth and is also necessary for the

glazeto trulyharden.Ifyouwouldlikeasoftglaze,simplywhiskoff theheat, inwhichcaseyouwillneedmoreorange juice.Simplyaddmore,ateaspoonatatime,untilyoureachthedesiredconsistency.

CocoaGlaze

This chocolatey glaze hardens as it sets. Use it to dip the entire tops of yourdoughnuts,ordrizzleitoutofaparchmentpaperconeorwithaforkorspoon.Youcanhalveordoubletherecipe.

Yield:enoughtocoatthetopsofaboutfifteen3-inchdoughnuts

INGREDIENTS

3 cupssiftedconfectioners'sugar½ cupsiftednaturalorDutchprocessedcocoapowder6 tablespoonswater,ormoreasneeded

DIRECTIONSPlace theconfectioners’sugarandcocoa inamedium-sizesaucepan.Whisk inthewateruntilitbeginstocombine;itwillbethickbeforeyouheatit.Cookovermedium heat, whisking constantly, until it liquefies and becomes completelysmooth and verywarm—but not hot—to the touch.Donot let it simmer.Thecooking will be brief—about 15 seconds. Remove from the heat and useimmediately.

DoughnutTipThis is a “chocolate” glaze that you can make when you have no

chocolateinthehouse,asitusesunsweetenedcocoa.Heatingthemixtureleaves it ultrasmooth and is also necessary for the glaze to truly hardenuponcooling.Ifyouwanttosavetimeandarewillingtohaveaglazethatonlypartiallyhardens,youcancombinethesugarandcocoawithveryhottapwater.Naturalcocoawillgiveyouacocoa-coloredglazewithalighterchocolate flavor;Dutchprocessedcocoawillgiveyouaverydark,almostblackglazewithadeeper,richerflavor.Yourchoice.

DarkChocolateGlaze

This chocolate glaze, based on unsweetened chocolate, becomes firm on thesurfacebutremainsabitsoftunderneathasitsets.Itisthemiddlechildofthethreechocolateglazesinthebook—richerthanCocoaGlazebutnotasdecadentas Dark Chocolate Ganache Glaze. Use it to dip the entire tops of yourdoughnuts,ordrizzleitoutofaparchmentpaperconeorwithaforkorspoon.Youcanhalveordoubletherecipe.

INGREDIENTS

3 ouncesunsweetenedchocolate,finelychopped¼ cupheavycream2 tablespoonswater2 cupssiftedconfectioners'sugar

DIRECTIONS

1. Placethechocolate,cream,andwaterinamedium-sizesaucepanandcookover low heat, stirring occasionally, until the chocolate ismelted and themixtureisthickbutsmooth.

2. Whiskintheconfectioners’sugarandcookovermedium-lowheat,stirringconstantly,untilthemixtureiscompletelysmoothandverywarm—butnothot—to the touch. Do not let it simmer. The cooking will be brief—30secondsto1minute.Removefromtheheatanduseimmediately.

VARIATIONFor Mocha Glaze, add 1 tablespoon instant espresso powder along with thechocolate,cream,andwater.

DarkChocolateGanacheGlaze

Thischocolateglazeisessentiallythesamerecipeasthatusedfortrufflecenters—chocolate, cream,andabit ofbutter for extra richnessand shine. It is therichestofthechocolateglazesinthebook,souseitwhenyouwantaluxurioustopping. Dip the entire tops of your doughnuts in it, or drizzle it out of aparchment paper cone or with a fork or spoon. You can halve or double therecipe.Thisglazemayberefrigeratedinanairtightcontainerforupto1weekorfrozenforupto1month.Reheattodippingconsistencybeforeusing.

Yield:enoughtocoatthetopsofabouttwenty3-inchdoughnuts

INGREDIENTS

1 cupheavycream10 ouncessemisweetorbittersweetchocolate(50%to64%cacao),suchasValrhonaEquatoriale,

Callebaut,orGhirardelli,finelychopped1 tablespoonunsaltedbutter

DIRECTIONS

1. Place the cream in a wide 2-quart saucepan and bring to a simmer overmediumheat.

2. Remove from the heat and immediately sprinkle the chocolate into thecream.Coverandletsitfor5minutes.Theheatofthecreamshouldmeltthechocolate.Gentlystirtheganacheuntilsmooth.Ifthechocolatehasnotmelted completely, place over very low heat and stir often until melted,takingcarenottoburnit.

3. Allowtheglaze tocooluntilwarm,butnothot,andstill fluid. (Youmayhasten the chilling process by stirringover an ice bath. If it becomes toofirm,orifyouwouldliketoreturnittoasofterstate,simplyplaceoverhotwaterormicrowavebriefly.)

PeanutButterGlaze

TheDoughnutPlant inNewYorkCity is famous formanyof their doughnuts,andthepeanutbutterandjellydoughnutisoneoftheirmostpopular.Thisismytake on their glaze. Use it for Peanut Butter-Glazed Jelly Doughnuts ([>]),MarshmallowFluff andPeanut ButterDoughnuts ([>]), or anytime youwantthatnuttyflavorandtexture.Thecombinationofwholemilkandsmoothpeanutbutterwillresultinasmooth,richtexture.

Yield:enoughtocoatthetopsofabouttwenty-four3-inchdoughnuts

INGREDIENTS

4½ cupssiftedconfectioners'sugar1 cupsmoothpeanutbutter(suchasSkippy;donotusenatural)⅔to1

cupwholemilk

½ cupchoppedpeanuts(unsaltedorlightlysalted)

DIRECTIONS

1. Placetheconfectioners’sugarinalargebowl.2. In a small saucepan, heat the peanut butterwith⅔ cup of themilk over

medium-lowheatuntilthemixtureishotbutnotsimmering.Removefromtheheatandgentlywhiskthepeanutbutterintothemilksothatitbeginstosoften—itwillnotdissolveintothemilk,whichisokay.

3. Scrapethemilkandpeanutbutterovertheconfectioners’sugarandwhiskvigorouslyuntil smooth.Add theadditional⅓cupmilkonly ifneeded tomakeasmooth,pourableglaze.Stirinthepeanuts.Youcandipthetopsofyourdoughnutsrightintheglazeorspreaditontopofthedoughnutsusinga small offset spatula. (If the glaze drips off the doughnuts too readily,simplycoolitalittlebeforedipping.)Lettheglazeddoughnutssituntiltheglazesets,about5minutes.Serveimmediately.

Cinnamon-SugarTopping

This simple combination of cinnamon and sugar is a classic dry topping fordoughnuts. Try itwithCiderDoughnuts ([>]),Blueberry-SourCreamFritters([>]),andChocolateCake-StyleDoughnuts([>])inparticular.Youcanhalveordouble the recipe. It will keep for 1 week in an airtight container at roomtemperature.

Yield:enough to coat the topsof about sixteen3-inchdoughnuts or about 24doughnutholesorsmallfrittersINGREDIENTS

1 cupgranulatedsugarorsuperfinesugar1½ teaspoonsgroundcinnamon

DIRECTIONSStir thesugarandcinnamontogetherinashallowbowllargeenoughtoholdadoughnut.Placeastill-warmdoughnutontopofthemixtureandtossaroundtocoatthoroughly.

DoughnutTipIfyouwantafinelytexturedtopping,usesuperfinesugar.Myversionof

thistoppingismoderatelyflavoredwithcinnamon.Feelfreetoscaleupordownonthespiceifyoulike.

CreamCheeseFrosting

This classic cream cheese frosting is formulated to be the right sweetness tocomplementmostdoughnutsandisalsocreamyenoughtospreadeasily.Youcanhalveordoubletherecipe.Useimmediatelyforbestresultsorstoreforupto3daysinanairtightcontainerintherefrigerator;bringtoroomtemperatureandrebeatbeforeusing.

Yield:enoughtocoatthetopsofabouteighteen2½-inchdoughnuts

INGREDIENTS

2 cupssiftedconfectioners'sugar1 8-ouncepackagecreamcheese,atroomtemperature,cutintopieces½ cup(1stick)unsaltedbutter,atroomtemperature,cutintopieces1 teaspoonpurevanillaextract

DIRECTIONSPlace all of the ingredients in a medium-size bowl and beat with an electricmixeruntilitbeginstocombine.Scrapethebowldownonceortwiceandkeepbeatinguntilsatinysmoothandcreamy.

DoughnutTipI like to use full-fat cream cheese, but you could substituteNeufchâtel

cheese,althoughthetextureofthefrostingwillbeabitsofter.Bringyourcheese to room temperature before beating and the frosting will cometogethereffortlessly.

PastryCream

Thissweetandsmoothvanilla-flavoredpastrycream,thickenedwithcornstarch,isfeaturedinBostonCreamDoughnuts([>]),andavariationisusedinVanillaBean Custard Doughnuts ([>]). It will keep for up to 2 days in an airtightcontainerintherefrigerator.Therecipedoesmakeagenerousamount,andyoucan halve it, but I find it easier to prepare this amount and use the extra forotherdesserts.

Yield:about2½cups,enoughtofillabout40doughnuts

INGREDIENTS

2 cupswholemilk2 largeeggs,atroomtemperature2 largeeggyolks,atroomtemperature½ cupplus2tablespoonssugar2 tablespoonscornstarch

Pinchofsalt2 tablespoonsunsaltedbutter,atroomtemperature,cutintopieces1 teaspoonpurevanillaextract

DIRECTIONS

1. Bring the milk to a boil in a medium-size nonreactive saucepan overmediumheat;removefromtheheatandcovertokeepwarm.

2. Whisktogetherthewholeeggs,eggyolks,andsugarinamedium-sizebowluntilcreamy.Whiskinthecornstarchandsaltuntilsmooth.

3. Pour aboutonequarterof thewarmmilkover the eggmixture,whiskinggently.Add the remainingmilk andwhisk to combine. Immediately pourthemixturebackintothepotandcookovermediumtoheat.Whiskalmostcontinuously and watch for bubbles. As soon as the mixture comes to aboil,whiskvigorouslyandconstantlyfor1to2minutes.Thepastrycreamisreadywhenitisthickenoughtomoundwhendroppedfromaspoonbutstillsatiny.

4. Removefromtheheatandwhiskinthebutterandvanilla.Allowthepastry

cream tocool; stiroccasionally to release theheat.Whenalmost at roomtemperature, scrape into an airtight container, press plastic wrap directlyagainstthesurface(tokeepaskinfromforming),cover,andrefrigerateforatleast4hoursoruntilthoroughlychilledbeforeusing.

VARIATIONForRichVanillaPastryCream,slit1plump,moistvanillabeanlengthwiseandscrape all of the tiny seeds into the milk in step 1. This is most easilyaccomplished with the tip of a teaspoon or butter knife. Add the outer beanpiecesaswell.Bringthemilkjusttoaboilovermediumheat;removefromtheheat,cover,andsteepfor15minutes.Removetheouterbeanpiecesandrewarmthemilk.Proceedwiththerecipeasdirectedabove.

DoughnutTipsIf there are lumps in your pastry creamwhen you remove it from the

heat, simplypress it througha finemeshstrainer (pastrychefsdo thisallthetime!).Ifyouwouldlikeitatadlesssweet,use½cupsugar.Makesuretousewholemilkforthecreamiestconsistency.

THEFIELDGUIDE

AppleFritters

DESCRIPTIONTheseareveryrustic-lookingfrittersmadewithwholemilk,tartandsweetapples,abitofcinnamon,andlemonzest.FinishthemoffwitharollinCinnamon-SugarToppingorCiderSyrupGlaze,ordohalfa

batchineach.

FIELDNOTESThecombinationoftartandsweetapplescreatesanicebalanceinthisfriedtreat.GrannySmithisamustforthetartapple;thesweetapplecouldbeCortland,McIntosh,Empire,IdaRed,orevenGoldenDelicious.Thefrittersmustbesomewhatflatwhentheygointheoil—iftheyarespherical,theywillnotcookthrough.CidersyrupisaspecialtyproductthatyoumighthavetoorderfromKingArthurFlour(see

Resources,[>]).Itisappleciderboileddowntoasyrupyconsistency.Theglazemadewiththisisconcentratedwithappleflavor.

LIFESPANThesearebesteatenassoonaspossible.

Yield:aboutten3-inchfritters

INGREDIENTS

Doughnuts:

2 cupsall-purposeflour3 tablespoonsfirmlypackeddarkbrownsugar1 tablespoonbakingpowder1 teaspoongroundcinnamon1 teaspoonsalt2 largeeggs,atroomtemperature⅔ cupwholemilk1½ tablespoonsunsaltedbutter,melted

1½ tablespoonsflavorlessvegetableoil,suchascanola,plusmorefordeep-frying1 teaspoonfinelygratedlemonzest2½ cups1-inchchunkspeeledandcoredapples(from1largetartappleand1largesweetapple;seeField

Notes)

Cidersyrupglaze:

5 tablespoonscidersyrup(seeFieldNotes)1½ cupssiftedconfectioners½sugar¾ teaspoongroundcinnamon ½ arecipeCinnamon-SugarTopping([>])

DIRECTIONS

1. Whisktogethertheflour,brownsugar,bakingpowder,cinnamon,andsaltinasmallbowltoaerateandcombine.

2. Whisktogethertheeggs,milk,meltedbutter,1½tablespoonsoil,andlemonzest in a large bowl. Fold in the drymixture until a few streaks of flourremain.Gentlyfoldintheapplesuntiljustcombined.

3. Linearimmedbakingsheetpanwithatriplelayerofpapertowels.Heat3inchesofoilinadeeppotordeep-fatfryerto350°to355°F.Whentheoilishotenough,usetwolargespoonstoscoopupanamountofbatteraboutthesizeofa tennisball.Useonespoon to flatten themoundofbatter, sothatyoudropa thickdiskofbatter,notaball, into theoil.Fryafewatatime;donotcrowd.Fryuntilgoldenbrown,about1minuteand40seconds,flip them over, and fry for about 1 minute and 40 seconds more, untilgoldenbrownontheothersideaswell.Usingaslottedspoon,removeeachfritter fromtheoilanddrain thoroughlyonpaper towels.Repeatwith theremainingbatter.

4. Fortheglaze:Inamedium-sizesaucepansetoverlowheat,heatthecidersyrupjustuntilwarm.Whiskintheconfectioners’sugarandcinnamonuntilcompletely smooth. Using a teaspoon, drizzle the glaze over half of thebatchoffritters(stillrestingonpapertowels)whiletheyarestillwarm;letsitforabout5minutestoallowtheglazetoset.Roll theotherhalfofthe

batchinthecinnamon-sugartopping,coatingallsides.

Apricot-CardamomDoughnuts

DESCRIPTIONThisisanot-too-sweet,somewhatsophisticateddoughnut.Theapricotandcardamomflavorsaresubtle,butpresent,andtaketheformofminceddriedapricotsandgroundspice.Theapricotflavorisfurtherbolsteredbyanapricoticingmadewithapricotnectarand

confectioners’sugar.

FIELDNOTESCardamomisaboldspicethatcaneasilytakeovertheflavorofadish.Fryingseemstomuteflavors,though,sothelargeamountofcardamominthisrecipeiscorrect.Fortheglaze,youcanuseapricot

nectar,whichusuallycontainsaddedsugarandiseasytofind;however,ifyousearchalittleharder,perhapsatWholeFoodsMarketorasimilar

store,youcanfindanapricotjuicethatis100percentjuice,whichwillgiveyoumoreapricotflavor.

INGREDIENTS

Apricotglaze:

tablespoonsapricotnectar

1 recipeCardamom-SourCreamDoughnuts([>]),preparedwith1cupfinelyminceddriedapricotsfoldedintothefinaldough,cutinto3-inchrings,fried,andbeginningtocool

DIRECTIONS

1. Placetheconfectioners’sugarinamedium-sizebowl.Whiskintheapricotnectaralittlebitatatimeuntilthedesiredconsistencyisreached.

2. Whilethedoughnutsarestillslightlywarm,dipthetopsintheglazeandletsitforabout5minutestoallowtheglazetoset.

BananaDoughnutswithBananaGlaze

DESCRIPTIONLikeyourfavoritebananabread,thisdoughnutismoistwithmashedripebanana.Theglazehasbananainittoo,furtherboostingthe

flavor.

FIELDNOTESMakesureyourbananasarecompletelyripe—theyshouldbesoftandhaveapotentbananaaroma,andtheskinshouldhavenogreen(andpreferablysomeblackspots).Thesebananaswillyieldthebestflavor.Theamountoflemonjuiceintheglazeisenoughtokeeptheglazefrom

discoloring.

Yield:aboutten3-inchdoughnuts

INGREDIENTS

Doughnuts:

2 cupsall-purposeflour½ cupsiftedcakeflour2½ teaspoonsbakingpowder½ teaspoonbakingsoda½ teaspoonsalt¼ teaspoonfreshlygratednutmeg½ cupfirmlypackedlightbrownsugar2 largeeggs,atroomtemperature½ cuplightlymashedveryripebanana½ cupfull-fatsourcream,atroomtemperature1 teaspoonpurevanillaextract

Bananaglaze:

½ cuplightlymashedveryripebanana2 teaspoonsfreshlysqueezedlemonjuice1 cupsiftedconfectioners'sugar

DIRECTIONS

1. Forthedoughnuts:Whisktogetherbothflours,thebakingpowder,bakingsoda,salt,andnutmeginamedium-sizebowltoaerateandcombine.

2. Beat the brown sugar and eggs together in a large bowlwith an electricmixer until pale and creamy, orwhiskwell by hand.Beat in themashedbanana,sourcream,andvanillajustuntilcombined.Addthedrymixtureintwo batches and stir with a wooden spoon just until the dough comestogether.Coverandrefrigerateforatleast2hoursoruptoovernight.

4. Whiletheoilisheating,dusttheworksurfacegenerouslywithflour.Scrapethedoughontothesurface(itwillbeverysoft),dustthetopofthedoughlightlywithflour,androlloutto½-inchthickness.Cutoutdoughnutswitha lightly floured3-inch roundcutter.Gentlygather thescraps,press themtogether, rollout thedough,andcutoutasmanyadditionaldoughnutsaspossible.

5. Fryafewdoughnutsatatime;donotcrowd.Fryuntillightgoldenbrown,about1½minutes,flipthemover,andfryforabout1½minutesmore,untillightgoldenbrownontheothersideaswell.Usingaslottedspoon,removeeachdoughnut fromtheoilanddrain thoroughlyonpaper towels.Repeatwiththeremainingdoughnuts.

6. For the glaze: Whisk together the mashed banana and lemon juice in amedium-size bowl until combined; there will still be some small bits ofbanana.Whiskin theconfectioners’sugaruntil theglazeiscombinedandfluid.

7. Whilethedoughnutsarestillslightlywarm,dipthetopsintheglazeandlet

sitforabout5minutestoallowtheglazetoset.

BasicBakedDoughnutswithCinnamonSugar

DESCRIPTIONThetopsofbakeddoughnutsaredippedinmeltedbutterandthencinnamonsugar.

FIELDNOTESTheseareconsiderablylighterthananyofthefriedversions.Ifyouarelookingforabasicbakeddoughnut,thisistheperfectrecipe.Iliketodipjustthetopsinbutterandcinnamonsugartokeepthemonthelighterside,butfeelfreetodunkandrollthemintheirentiretyforaricherversion.Ifyoudoso,you’llneedtodoubletheamountofbutterand

cinnamonsugar.

LIFESPANThesearebesteatenthedaytheyaremade.

INGREDIENTS

5 tablespoonsunsaltedbutter½ arecipeCinnamon-SugarTopping([>])1 recipeBakedDoughnuts([>]),bakedandbeginningtocool

DIRECTIONS

1. Melt thebutter ina shallowbowl in themicrowave.Place thecinnamon-sugartoppinginanothershallowbowl.

2. Whilethedoughnutsarestillslightlywarm,dipthetopsfirstinthemeltedbutterandtheninthecinnamonsugar.

Beignets

DESCRIPTIONTheserectangularyeast-risenpastriesaretoppedwithagenerousshowerofconfectioners’sugar.

FIELDNOTESIfyoulookuprecipesforbeignets,youwillfindthatsomearebasedonpâteàchoux,likemyFrenchCrullers([>]),whileothersareyeast-based,suchasthese.IfyouvisitNewOrleans,youwillfindyeasty,pillowybeignetseverywhere;localsenjoythemforbreakfastwithchicory-lacedcoffee.Thedoughitselfisnotverysweet,whichgoeswonderfullywiththecopiousamountsofconfectioners’sugarthatyouwillsprinkleontop.Foradoubledose,rolltheminconfectioners’sugarfirst,thensprinkle

extraontopusingastrainerorsugar-shaker.

Yield:about20beignets

INGREDIENTS

⅔ cupwarmwater(110°to115°F)1 0.25-ouncepackageactivedryyeast3 tablespoonsvegetableshortening½ wholemilk¼ cupgranulatedsugar1 largeegg,atroomtemperature,beaten½ teaspoonsalt3½to3½

Flavorlessvegetableoilfordeep-frying,suchascanolaConfectioners'sugar

DIRECTIONS

2. Melt theshorteningwith themilk inamicrowaveorasmallsaucepanonthe stovetop, then cool to lukewarm (110° to 115°F).Add the shorteningmixture,granulatedsugar,egg,salt,and2½cupsof the flour to theyeastmixture and stirwith awooden spoon or silicone spatula until combinedandsmooth.Themixturewillhavesomebodybutwillstillbeverywetandloose.Stirinanother1cupoftheflouruntilthemixturebecomesaslightlysticky, elasticdough, adding the remaining¼cup flouronly ifnecessary.Kneadwellbybeatingvigorouslywiththespoonorspatulaorusetheflatpaddleordoughhookofastandmixer.Themixtureshouldbeelastic,yetslightlystickyandnotdry.

3. Scrape the dough into a buttered bowl, making sure there is plenty ofheadroom.Coverthebowlwithplasticwrapandplaceinwarm,draft-freelocationtoriseuntildoubledinsize,about1hour.

4. Generously flour two rimmed baking sheet pans.Gently punch down thedough.Onalightlyflouredworksurface,rolloutalargerectangleofdough½inchthick.Cutthedoughwithapizzawheelinto3×2-inchrectangles.Placetherectangles,wellspaced,onthepreparedpans.Letriseinawarm,draft-freelocationuntildoubledinsize,about30minutes.

5. Linetworimmedbakingsheetpanswithatriplelayerofpapertowels.Heat3inchesofoilinadeeppotordeep-fatfryerto350°to355°F.Whentheoilis hot enough, fry a fewbeignets at a time; donot crowd.Fryuntil lightgoldenbrown,about1minute, flip themover,andfryforabout1minutemore, until light golden brown on the other side aswell.Using a slottedspoon, remove each beignet from the oil and drain thoroughly on papertowels.Repeatwiththeremainingbeignets.

6. While still warm, toss the beignets in a bowl of confectioners’ sugar,arrangeonaplatter,thenshowerwithmoreconfectioners’sugar.

BlackoutChocolateDoughnuts

DESCRIPTIONThesestartwithabakedsoft,sweet,cakelikechocolatedoughnut.Oncecooled,thetopsofthedoughnutsarespreadwithathickpuddingandtoppedwithashowerofcrumbscreatedbycrumblinga

coupleofthedoughnuts.

FIELDNOTESEbinger’sBlackoutCakewasmuchbelovedintheNewYorkareauntilthebakerycloseditsdoorsintheearly1970s.Nooneknowstheoriginalrecipe,butitfeaturedadarkchocolatecakefilledandfrostedwitharichchocolatepudding,andthentheentirecakewascoveredwithdark

chocolatecakecrumbs.Thisismydoughnutversion.

LIFESPANThesewillkeepforupto2daysinanairtightcontainerintherefrigerator.Bringtoroomtemperaturebeforeserving.

Yield:ten3½-inchdoughnuts

INGREDIENTS

1 tablespoonsiftedcornstarch½ cupwholemilk¼ cupheavycream5 tablespoonssugar1½ ouncesunsweetenedchocolate,suchasScharffenBerger99%,Valrhona,orCallebaut,finelychopped

Pinchofsalt¼ teaspoonpurevanillaextract1 recipeBakedChocolateDoughnuts([>]),bakedandbeginningtocool

DIRECTIONS

1. Place thecornstarch ina smallbowlanddrizzleabitof themilkon top;

whiskuntilsmooth.Pour theremainingmilkand thecreaminamedium-size saucepan, then whisk in the cornstarch slurry, sugar, chocolate, andsalt.Cookovermedium-lowheat,whiskingoften,untilthechocolatemelts,then watch carefully as you bring it to a gentle boil. Whisk often as itthickensandtakesonapuddinglikeconsistency;itshouldsimmerfor1to2minutes. The pudding should be thick and glossy and the whisk shouldleavemarks on top.Remove the pudding from the heat andwhisk in thevanilla. Scrape into an airtight container and cool to warm roomtemperature. Press plastic wrap directly onto the surface (to keep a skinfrom forming), snap on the lid, and refrigerate for at least 6 hours orpreferablyovernight.

2. Crumble2ofthebakeddoughnutsintoasmallbowl.3. Usingasmalloffsetspatula,spreadagenerousamountofpuddingontopof

each doughnut.While the pudding is still moist, quickly and generouslysprinklethereservedcrumbsontop.

Blueberry-SourCreamFritters

DESCRIPTIONThissweet,tender,richfritterisfilledwithblueberries.Tosshalfinclassiccinnamonsugarandhalfinaconfectioners’sugar-cinnamon

mixture.

FIELDNOTEThisthickbatterisdroppeddirectlyintohotoil.Iusea#40Zerollicecreamscoop,whichmakesthesefrittersperfectlyround.(Thescoopmeasures19/16inchesacross.)Tossthefrittersinthedrycoatings

whilestillwarm.

Yield:about24golfball-sizefritters

INGREDIENTS

Toppings:

½ arecipeCinnamon-SugarTopping([>])½ cupsiftedconfectioners’sugar1 teaspoongroundcinnamon

Fritters:

1 cupall-purposeflour1 cupsiftedcakeflour½ teaspoonbakingpowder½ teaspoonbakingsoda½ teaspoongroundcinnamon

½ teaspoonsalt¾ cupfull-fatsourcream¾ cupgranulatedsugar1 largeegg,atroomtemperature1½ teaspoonspurevanillaextract¾ cupfreshorfrozen(thawedanddrained)blueberries

DIRECTIONS

1. For the toppings:Place the cinnamon-sugar topping in a smallbowl.Stirtogethertheconfectioners’sugarandcinnamoninanothersmallbowl.

2. For the fritters: Whisk together both flours, the baking powder, bakingsoda, cinnamon, and salt in a large bowl to aerate and combine. Whisktogetherthesourcream,granulatedsugar,egg,andvanillainamedium-sizebowluntil smooth.Add thewet ingredients to thedrymixtureandwhiskgentlyuntilsmooth.

3. Linearimmedbakingsheetpanwithatriplelayerofpapertowels.Heat3inchesofoilinadeeppotordeep-fatfryerto350°to355°F.Whentheoilis hot enough, use a 1 9/16-inch ice cream scoop to drop the batter(carefully) into the oil. Alternatively, you can make small rounds byscoopingupthebatterwithonetablespoonandscrapingitoff into theoilwithanothertablespoon.Fryafewfrittersatatime;donotcrowd.Fryuntilgoldenbrown,about1minuteand10seconds,flip themover,andfryforabout1minuteand10secondsmore,untilgoldenbrownontheothersideaswell.Usinga slotted spoon, removeeach fritter from theoil anddrainthoroughlyonpapertowels.Repeatwiththeremainingbatter.

4. Whilethey’restillwarm,rollhalfofthebatchoffrittersinthegranulatedsugar-cinnamonmixtureandhalfof thebatch in theconfectioners’ sugar-cinnamonmixture.

BostonCreamDoughnuts

DESCRIPTIONThissoftyeast-raiseddoughnutisfilledwithvanillapastrycreamandcoveredwithachocolateglaze.

FIELDNOTESTheclassicdessertiscalledBostoncreampie,andyetit

usuallytakestheformofacake—twolayersofyellowspongecake,vanillacustardorpastrycreaminthemiddle,andchocolateglazeontop.Thosecomponentsrearrangedasadoughnutareaclassicatmostdoughnut

shops.Therewillbeleftoverpastrycream;serveitwithfreshfruitormakeminitrifles.

LIFESPANThesearebesteatenassoonaspossiblebutwillkeepatroom

temperatureforupto2hours.

Yield:abouttwenty-six2½-inchfilleddoughnuts

INGREDIENTS

1 recipeKrispyKremeKopykatDoughnuts([>])orBasicYeast-RaisedDoughnuts([>]),preparedthroughthefirstrise

1 recipePastryCream([>])2 recipesDarkChocolateGlaze([>]) PastrybagandcouplerfittedwithaBismarck#230tip

DIRECTIONS

1. Generously flour two rimmed baking sheet pans.Gently punch down thedoughanddivideitinhalf.Rolloutonepieceofdoughonalightlyflouredworksurfaceto½-inchthickness.Cutoutdoughnutswithalightlyfloured

2½-inchroundcutter.Repeatwiththeremainingdough.Gentlygatherthescraps, press them together, roll out the dough, and cut out as manyadditionaldoughnutsaspossible.

2. Placethedoughnuts,wellspaced,onthepreparedpans.Letriseinawarm,draft-freelocationuntildoubledinsize,about30minutes.

3. Linetworimmedbakingsheetpanswithatriplelayerofpapertowels.Heat3inchesofoilinadeeppotordeep-fatfryerto350°to355°F.Whentheoilishotenough,fryafewdoughnutsatatime;donotcrowd.Fryuntillightgolden brown, about 1½ minutes, flip them over, and fry for about 1½minutesmore,until lightgoldenbrownon theothersideaswell.Usingaslottedspoon,removeeachdoughnutfromtheoilanddrainthoroughlyonpapertowels.Repeatwiththeremainingdoughnuts.Coolthoroughly.

4. Scrapethepastrycreamintothepastrybag.Insertthetipintothesideofadoughnut.Squeezethepastrybagandfill thedoughnutwithpastrycreamjustuntilthecenterofthedoughnutslightlybulges.(Youareaimingtopipea generous 2 to 3 teaspoons of filling inside.)Repeatwith the remainingdoughnutsandpastrycream.

5. Dipthetopofeachdoughnutintheglazeandletsitforabout5minutestoallowtheglazetoset.

BrownedButter-BrownSugarSourCreamDoughnuts

DESCRIPTIONThisverymoistdoughnutismadewithdarkbrownsugarandbrownedbutterforanincomparabletoffee-likeflavor.Thebrownedbutter

frostingaccentstheflavorsfurther.

FIELDNOTESDarkbrownsugar,asopposedtolightbrown,isnecessarytoachievethedesireddepthofflavor.Browningbutteriseasy;yousimplymeltituntilitdevelopsanuttybrowncolorandaroma,takingcarenottoburnit.Thebutterreducesabitduringthisprocess,sotheingredientlistrequiresmorebutterthanisusedintherecipe.Measurecarefullyinasmallliquidmeasuringcupfortheactualamountneeded.Notethatthecoloroftheglazeisatadbeigeandmightnotbewhatyouexpect.Theflavorisso

excellentthatIforgiveitsoddlook.

INGREDIENTS

Doughnuts:

7 tablespoonsunsaltedbutter2½ cupsall-purposeflour1 cupsiftedcakeflour1 tablespoonbakingpowder1 teaspoonsalt½ teaspoonbakingsoda1 cupfirmlypackeddarkbrownsugar2 largeeggs,atroomtemperature

1½ teaspoonspurevanillaextract1 cupfull-fatsourcream,atroomtemperature½ teaspoonfreshlygratednutmeg

Brownedbutterfrosting:

½ cup(1stick)unsaltedbutter,atroomtemperature1 cupsiftedconfectioners'sugar

Pinchofsalt,ortotaste

DIRECTIONS

1. Forthedoughnuts:Melt thebutter inasmallsaucepanovermediumheatuntil it turns deep amber brown; don’t let it burn. Measure out 5tablespoons,whichyou’ll need for the recipe; set aside. (If youhave anyleftover,saveforanotherpurpose.)

2. Whisk togetherbothflours, thebakingpowder,salt,andbakingsoda inamedium-sizebowltoaerateandcombine.

3. In a large bowl, beat together the brown sugar and eggswith an electricmixeruntilpale andcreamy,orwhiskwellbyhand.Beat in the reservedbrownedbutter,vanilla, sourcream,andnutmeguntil combined.Add thedry mixture in two batches and stir with a wooden spoon just until thedoughcomestogether.Refrigerateforatleast2hoursoruptoovernight.

6. Fryafewdoughnutsatatime;donotcrowd.Fryuntillightgoldenbrown,about1minuteand15seconds,flipthemover,andfryforabout1minuteand 15 secondsmore, until light golden brownon the other side aswell.Using a slotted spoon, remove each doughnut from the oil and drain

thoroughlyonpapertowels.Repeatwiththeremainingdough.7. Forthefrosting:Meltthebutterinasmallsaucepanovermediumheatuntil

itturnsdeepamberbrown;don’tletitburn.Placetheconfectioners’sugarin a medium-size bowl. Whisk in the browned butter until the glaze isperfectlysmooth.Addapinchofsalt, taste,andadjustasdesired.Drizzlethefrostingoverthecooleddoughnutsusingaparchmentpapercone,fork,orspoon.

Buttercream-FilledDoughnuts

DESCRIPTIONButtercreamdoughnutsareverypopularindoughnutshopsandforgoodreason:Theycombineachewy,yeastydoughnutshellwithasweetvanillabuttercreamcenter.Thisisheavenforthosewithaserioussweettooth.Ihavebolsteredthevanillaflavorbyusingbothvanillabeanandvanillaextract.Ifinishtheseoffwithatossinconfectioners’sugar.Ifyou’reachocolatelover,don’tmissthevariationon[>]forchocolate

buttercream-filleddoughnutstoppedwithcocoaglaze.

FIELDNOTESVanillabeansareexpensive,sogetyourmoney’sworth.Theyshouldbemoistandflexible,andonceyouhavescrapedoutthetinyseedsfromwithinthebeans,burythebeanpiecesin4cupsofgranulatedsugarto

createvanillasugarforfutureuse.

INGREDIENTS

Buttercream:

¾ cup(1½sticks)unsaltedbutter,atroomtemperature,cutintopieces6⅔ cupssiftedconfectioners'sugar1 teaspoonpurevanillaextract1 plump,moistvanillabean¼ cupwholemilk,atroomtemperature

Confectioners'sugar

PastrybagandcouplerfittedwithaBismarck#230tip

DIRECTIONS

1. Generously flour two rimmed baking sheet pans.Gently punch down thedoughanddivideitinhalf.Rolloutonepieceofdoughonalightlyflouredworksurfaceto½-inchthickness.Cutoutdoughnutswithalightlyfloured2½-inchroundcutter.Repeatwiththeremainingdough.Gentlygatherthescraps, press them together, roll out the dough, and cut out as manyadditional doughnuts as possible. Place doughnuts, well spaced, on thepreparedpans.Letriseinawarm,draft-freelocationuntildoubledinsize,about30minutes.

2. While the doughnuts are rising, prepare the buttercream. In a large bowl,beatthebutterwithanelectricmixeronmedium-highspeeduntilcreamy,about 2 minutes. Add 1 cup of the confectioners’ sugar and the vanillaextractandbeatuntil lightandfluffy,about3minutes,scrapingdownthesidesofthebowlonceortwice.Slitthevanillabeanlengthwiseanduseabutterknifeorteaspoontoscrapeallofthetinyseedsintothefrosting.Beatagain to begin incorporating the seeds. Add the remaining 5 ⅔ cupsconfectioners’sugarand¼cupofthemilk,beatingonhighspeeduntilthebuttercreamissilkysmooth.The frostingshouldbesoftenoughso that itwill floweasily through thepiping tip.Keep thinningoutwith additionalmilk,oneteaspoonatatime,ifneededtoachievethissofttexture.

3. Linetworimmedbakingsheetpanswithatriplelayerofpapertowels.Heat3inchesofoilinadeeppotordeep-fatfryerto350°to355°F.Whentheoilishotenough,fryafewdoughnutsatatime;donotcrowd.Fryuntillightgolden brown, about 1½ minutes, flip them over, and fry for about 1½minutesmore,until lightgoldenbrownon theothersideaswell.Usingaslottedspoon,removeeachdoughnutfromtheoilanddrainthoroughlyonpaper towels.Repeatwith theremainingdoughnuts.Cooluntil justbarelywarmtothetouch.

4. Scrapethebuttercreamintothepastrybag.Insertthetipintothesideofadoughnut. Squeeze the pastry bag and fill the doughnutwith buttercream

justuntilthecenterofthedoughnutslightlybulges.(Youareaimingtopipea generous 2 to 3 teaspoons of filling inside.)Repeatwith the remainingdoughnutsandpastrycream.

5. Tossthefilleddoughnutsinconfectioners’sugartocoatcompletely.

VARIATIONForChocolateButtercream-FilledDoughnuts, finely chop 4 ounces semisweetchocolate(suchasCallebautorGhirardelli),thenmeltitgentlyandwhiskuntilsmooth.Preparethevanillabuttercreamasabove,butuseonly½teaspoonpurevanilla extract and omit the vanilla bean. Beat the chocolate into thebuttercreamalongwiththemilk.Fillthedoughnutsasdirectedabove,andthenprepare2recipesCocoaGlaze([>]).Dipthetopofeachdoughnutintheglazeandletsitforabout5minutestoallowtheglazetoset.

CappuccinoDoughnutswithEspressoCreamFilling

DESCRIPTIONThisyeast-raiseddoughismadewithmilk,yieldingaflavorfulandtendercasingforanespressocustardfilling.Cocoaandcinnamonon

topcompletethecappuccinopicture.

FIELDNOTESNotethatthecustardfillingcanbemade2daysahead,andthedoughwasformulatedtorestintherefrigeratorovernight,bothofwhicharetimesavers.Usetrueespressopowder,asopposedtoinstant

coffee,forthatdeep,richespressoflavor.

LIFESPANThesearebesteatenassoonaspossiblebutwillkeepatroomtemperatureforupto2hours.

Yield:abouttwenty-four2½-inchfilleddoughnuts

INGREDIENTS

Espressocreamfilling:

½ cupsugar6 tablespoonsall-purposeflour2 tablespoonsinstantespressopowder2 cupswholemilk,atroomtemperature5 largeeggyolks,atroomtemperature

Pinchofsalt2 tablespoonsunsaltedbutter1 teaspoonpurevanillaextract

Doughnuts:

1 cupplus2tablespoonswarmwholemilk(110°to115°F)1 0.25-ouncepackageactivedryyeast4 cupsall-purposeflour¼ cupsugar1 teaspoongroundcinnamon½ teaspoonsalt10 tablespoons(1¼sticks)unsaltedbutter,meltedandcooledtolukewarm2 largeeggs,atroomtemperature

Topping:

½ cupsugar2 teaspoonsDutchprocessedcocoapowder2 teaspoonsgroundcinnamon

DIRECTIONS

1. For the filling:Whisk together the sugar, flour, andespressopowder inaheavymedium-size saucepan. Gradually whisk in themilk until smooth,thenwhisk in theeggyolksandsalt.Add thebutter.Cookovermedium-highheatuntil themixture thickensandgentlyboils,whiskingconstantly,about6minutes.Whiskinthevanilla.Transfertoastoragecontainer.Pressplasticwrapdirectlyontothesurface(tokeepaskinfromforming).Chilluntilcold,atleast6hoursandupto2days.

2. For thedoughnuts:Place thewarmmilk ina largebowland sprinkle theyeastoverit.Stirtocombineandletsitfor5minutes.Whisktogethertheflour, sugar, cinnamon, and salt in a medium-size bowl to aerate andcombine.Whisktogetherthemeltedbutterandeggsinaseparatebowluntilcombined.

3. Whisk the eggmixture into the yeastmixture by hand or use the dough

hook of a standmixer. Beat in the flourmixture about½ cup at a time,beatinguntilthedoughissmoothandbeginningtopullawayfromthesidesofthebowl,about5minutes.Scrapethedoughfromthehook,ifusing.Letthe dough rest for 5minutes. Scrape the dough into a buttered bowl (thedoughwillbesticky),makingsurethereisplentyofheadroom.Coverthebowlwithplasticwrapandrefrigerateovernight.

4. Generously flour two rimmed baking sheet pans.Gently punch down thedoughanddivideitinhalf.Rolloutonepieceofdoughonalightlyflouredworksurfaceto⅓-inchthickness.Cutoutdoughnutswithalightlyfloured2½-inchroundcutter.Repeatwiththeremainingdough.Gentlygatherthescraps, press them together, roll out the dough, and cut out as manyadditionaldoughnutsaspossible.

5. Placethedoughnuts,wellspaced,onthepreparedpans.Letriseinawarm,draft-freelocationuntildoubledinsize,about1hour.

6. Linetworimmedbakingsheetpanswithatriplelayerofpapertowels.Heat3inchesofoilinadeeppotordeep-fatfryerto350°to355°F.

7. Whiletheoilisheating,makethetoppingbywhiskingtogetherthesugar,cocoa,andcinnamoninawideshallowbowl.

9. Rolleachdoughnutonallsides in the toppingwhile theyarestillslightlywarm.Letthedoughnutscoolonracksthathavebeenclearedofusedpapertowels.

10. Scrape the filling into the pastry bag. Insert the tip into the side of adoughnut. Squeeze the pastry bag and fill the doughnutwith custard justuntil thecenterof thedoughnutslightlybulges.(Youareaimingtopipeagenerous 2 to 3 teaspoons of filling inside.) Repeat with the remainingdoughnutsandfilling.

Caramel-Bourbon-PecanDoughnuts

DESCRIPTIONThisdoughnutfeaturesasticky,crunchytoppingcombiningcaramelandpecanswithanicehitofbourbon.Trythisonyourfavorite

cake-styledoughnutsoroneoftherecommendationsthatfollow.

FIELDNOTESAsIwasresearchingeverythingdoughnutrelated,IcameacrossaFoodNetworkepisodeofThrowdownwithBobbyFlaywherehechallengedMarkIsraelfromtheDoughnutPlant.Bobbyprepareda

toppingsimilartothisone—andwonthechallenge!Ifyoulikegooey,nuttytexturesandflavors,youwilllovethis.Thebourbonflavorispronounced;youmayhalvethealcoholifyoulike.Anyextraglazeisfabulouswarmed

upandpouredovericecream.

Yield:dependsondoughnutrecipechosen;glazerecipemakesenoughtocoattwenty-four3-inchdoughnuts

INGREDIENTS

Caramel-Bourbon-PecanGlaze:

2¼ cupssugar⅔ cupwater1½ cupsheavycream,atroomtemperature3 tablespoonsunsaltedbutter,atroomtemperature3 tablespoonsbourbon1½ teaspoonspurevanillaextract

Heaping¼teaspoonsaltScant1cuppecanhalves,toasted([>])andfinelychopped

1 recipeSourCreamDoughnuts([>]),Old-FashionedButtermilkDoughnuts([>]),orChocolateCake-

StyleDoughnuts([>]),cutinto3-inchrings,fried,andbeginningtocool

DIRECTIONS

1. Stir thesugarandwater together inadeeppot (youneedheadroom,as itwillbubbleupfuriouslywhenthecreamisadded).Bringtoasimmerovermedium-high heat, swirling the pan once or twice, but do not stir. Cookuntilthesugariscaramelizedandhasturnedadarkgoldenbrown.Removefromtheheatandaddthecream;themixturewillbubblevigorously.Afterthebubblingsubsides,placethepanbackontheburneroverlowheat.Addthebutterandbourbonandwhiskjustuntilsmooth.Removefromtheheatandwhiskinthevanilla,salt,andnuts.Pourtheglazeintoaheatproofbowlandcooluntilslightlythickened.

2. Linetworimmedbakingsheetpanswithaluminumfoilorparchmentpaper.Dip the tops of the doughnuts into the glaze or spread it on top using asmalloffsetspatula.Lettheglazeddoughnutssitonthepreparedpansuntiltheglazesets,5to10minutes.

CarrotCakeDoughnuts

DESCRIPTIONThisiscarrotcakeinadoughnutform—carrots,spices,brownsugar,raisins,andnuts.KeepitclassicandtopwithCreamCheese

Frosting.

FIELDNOTESThecarrotsareshreddedandfoldedintothebatter,justastheyareforclassiccarrotcake,buthereIhavealsoaddedsomemashedcookedcarrotsforextramoisture,color,andflavor.Simplypeelandthinlyslice4largecarrots,coverwithwater,boiluntiltender,drain,thenprocess

untilsmoothinafoodprocessorfittedwithametalblade.

INGREDIENTS

3 cupsall-purposeflour½ cupsiftedcakeflour1 tablespoonplus1teaspoonbakingpowder1½ teaspoonsgroundcinnamon1 teaspoonbakingsoda½ teaspoonfreshlygratednutmeg½ teaspoonsalt½ cupdarkraisins,chopped¼ cupwalnuthalves,finelychopped1 cupfirmlypackedlightbrownsugar2 largeeggs,atroomtemperature1 cupmashedcookedcarrots(seeFieldNotes)1 cupfinelyshreddedrawcarrots¼ cup(½stick)unsaltedbutter,meltedandcooled2 tablespoonsflavorlessvegetableoil,suchascanola,plusmorefordeep-frying1 recipeCreamCheeseFrosting([>])

DIRECTIONS

1. Whisk together both flours, the baking powder, cinnamon, baking soda,nutmeg,andsaltinamedium-sizebowltoaerateandcombine.Tossintheraisinsandnuts.

2. In a large bowl, beat together the brown sugar and eggswith an electricmixer until pale and creamy, orwhiskwell by hand. Beat in the cookedcarrots, shredded carrots, melted butter, and 2 tablespoons oil untilcombined. Add the dry mixture in two batches and stir with a woodenspoonjustuntilthedoughcomestogether.Coverandrefrigerateforatleast1houroruptoovernight.

3. Remove thedoughfromthe refrigerator.Linea rimmedbakingsheetpanwithatriplelayerofpapertowels;setaside.Prepareadeeppotordeep-fatfryer.Heat3inchesofoilto350°to355°F.

4. Whiletheoilisheating,dusttheworksurfacegenerouslywithflour.Scrapethedoughontothesurface,dustthetopofthedoughlightlywithflour,androlloutto½-inchthickness.Cutoutdoughnutswithalightlyfloured3-inchround cutter. Gently gather the scraps, press them together, roll out thedough,andcutoutasmanyadditionaldoughnutsaspossible.

6. Whilethedoughnutsarestillbarelywarm,spreadthetopswiththefrostingusingasmalloffsetspatula.

CerealKiller(akaFiberNone)Doughnuts

DESCRIPTIONThisringshapedyeast-raiseddoughnutiscoveredwithathickvanillafrostingandtoppedwithyourchoiceofcereal,suchasCap’n

Crunch,FrootLoops,HoneySmacks,orwhateveryoulike.

FIELDNOTESVoodooDoughnut(voodoodonut.com)inPortland,Oregon,isadestinationbakeryfordoughnutlovers,andasfarasIknow,theycameupwiththisidea.Thedoughnutsarecolorful,crunchy,andcanbetailoredtoyourtaste,dependingonthecerealchosen.The"akaFiberNone"

suggestioncamefrommyonlinepal"beachgirl"—shehasagreatsenseofhumorandcameupwithagreatnameforagreatdoughnut.Havefunwith

these.

Yield:abouttwenty-four3-inchdoughnuts

INGREDIENTS

1 recipeKrispyKremeKopykatDoughnuts([>])orBasicYeast-RaisedDoughnuts([>]),cutinto3-inchrings,fried,andbeginningtocool

1 recipeButtercream([>])Breakfastcerealofyourchoice

DIRECTIONSWhilethedoughnutsarestillwarm,spreadthebuttercreamonthetopsusingasmall offset spatula. Gently but firmly press your choice of cereal into thefrosting,coveringthedoughnut.Letsitforabout5minutestoallowthefrostingtoset.

Cheesecake-FilledRaisedDoughnuts

DESCRIPTIONArefrigerator-stylecheesecakefillingislightenedwithcream,flavoredwithvanilla,gentlysweetened,andpipedintocooledyeast-raiseddoughnuts.Iliketofinishtheseoffverysimplywithatossinconfectioners’

sugar.

FIELDNOTESMakesuretocoolthedoughnutsbeforefillingthem,asyoushoulddowithanydairy-basedfilling.

LIFESPANThesearebesteatenassoonaspossible(forhealthandsafety

reasons)butwillkeepatroomtemperatureupto1hour.

INGREDIENTS

1 recipeKrispyKremeKopykatDoughnuts([>])orBasicYeast-RaisedDoughnuts([>]),cutinto2½-inchrounds,fried,andbeginningtocoolSiftedconfectioners'sugar

Cheesecakefilling:

1 8-ouncepackagecreamcheese,atroomtemperature,cutintopieces1 cupheavycream,plusmoreasneeded¼ cupgranulatedsugar1 teaspoonfreshlysqueezedlemonjuice¼ teaspoonpurevanillaextract

DIRECTIONS

1. While they are still slightlywarm, roll the doughnuts on all sides in theconfectioners’sugar.Letthedoughnutscoolonracksthathavebeenclearedofusedpapertowels.

2. For thecheesecake filling: Inamedium-sizebowl,beat thecreamcheesewith an electricmixer until very smooth and creamy.Add the creamandbeatonhighspeeduntilcombinedandsmooth.Thecreamwillthickenandtheentiremixturewillhavea thickconsistency.Addthegranulatedsugarandbeatuntilitdissolvesandthemixtureisthickandhasasmooth,creamybody.Beatinthelemonjuiceandvanilla.Themixtureshouldbetherightconsistencytobeabletobepipedthroughapastrytip.Ifitistoothick,beatinmorecream,1teaspoonatatime.

3. Scrapethecheesecakefillingintothepastrybag.Insertthetipintothesideof a cooled doughnut. Squeeze the pastry bag and fill the doughnutwithpastrycreamjustuntilthecenterofthedoughnutslightlybulges.(Youareaiming topipeagenerous2 to3 teaspoonsof filling inside.)Repeatwiththeremainingdoughnutsandfilling.

ChocolateChipGanache-GlazedBakedDoughnuts

DESCRIPTIONThebasicrecipeforbakeddoughnutsispreparedwithminiaturesemisweetchocolatemorselsaddedtothebatter.DarkChocolateGanacheGlazeisspreadonthedoughnutsandmorechocolatemorselsarescatteredontop,providingagreatcontrastbetweenthespringydoughnut

andthecrunchofminichips.

FIELDNOTESThisisaveryeasyrecipetomake,andifyouhaveonlyoneoftheNorproDoughnutPans,youcanhalvetherecipefora6-doughnut

yield.

INGREDIENTS

1 recipeBakedDoughnuts([>]),preparedwith½cupminiaturesemisweetchocolatemorselsfoldedintothefinalbatter,baked,andcooled

¼ cupminiaturesemisweetchocolatemorsels½ arecipeDarkChocolateGanacheGlaze([>])

DIRECTIONSSpreadtheglazeonthetopsofthecooleddoughnutsusingasmalloffsetspatula.Sprinkle the chocolate morsels on top of the glaze while it is still moist.Refrigeratebrieflytosettheganacheandhelpthemorselsadhere.

Chocolate-CoconutDoughnuts

DESCRIPTIONThisrecipegivesyoualloftheflavorsofaMoundscandybarinadoughnut.Coconut-SourCreamDoughnutsarecoveredwith

chocolate-coconutganache,withadditionalcoconutsprinkledontopasthecrowningglory.

FIELDNOTESMakesuretousepureunsweetenedcoconutmilkandnot

creamofcoconut,whichhasaveryhighsugarcontent.

Yield:fourteen3-inchdoughnuts

INGREDIENTS

Chocolate-coconutganache:

1 cuppureunsweetenedcoconutmilk10 ouncessemisweetorbittersweetchocolate(50%to64%cacao),suchasValrhonaEquatoriale,

Callebaut,orGhirardelli,finelychopped1 tablespoonunsaltedbutter,atroomtemperature1 recipeCoconut-SourCreamDoughnuts([>]),cutinto3-inchrings,fried,andbeginningtocool1⅔

cupslightlypackedsweetenedlongshredcoconut

DIRECTIONS

1. Fortheganache:Bringthecoconutmilktoasimmerovermediumheatina2-quartwidesaucepan.Removefromtheheatandimmediatelysprinklethechocolateintothecream.Coverandletsitfor5minutes.Gentlystirthe

ganacheuntilsmooth—theheatofthecreamshouldmeltthechocolate.Ifthechocolatedoesnotmelt completely,place thepanoververy lowheatandstir theganacheoften,untilmelted, takingcarenot toburn it.Stirorwhiskinthebutteruntilmeltedandincorporated.Cooluntilwarmbutstillfluid.Theganache is ready touse,oryoumayrefrigerate it inanairtightcontainerforupto1week.(Ifrefrigerated,heatgentlyinthemicrowaveoronthestovetopuntilfluidbeforeproceeding.)

2. While thedoughnutsare stillwarm,dip the tops in theganache.Sprinkletheshreddedcoconutontopoftheganachewhileitisstillwet.Letsitforabout5minutestoallowtheganachetoset.

Chocolate-CoveredStrawberryDoughnuts

DESCRIPTIONChocolateYeast-RaisedDoughnutsarefilledwithstrawberrypreservesandtoppedwithadarkchocolateganacheglaze.

FIELDNOTESWholeFoodsMarketandsomespecialtystorescarryfreeze-driedfruitmadebyacompanycalledJustTomatoes!Thestrawberriesarebrightredandpackedwithflavor.It’sapriceyproduct,butafewpiecesoftheslicedberriesontopofthesedoughnutswillreallypunchupthe

strawberryflavor.

Yield:abouttwenty-four2½-inchfilleddoughnuts

INGREDIENTS

1 recipeChocolateYeast-RaisedDoughnuts([>]),preparedthroughthefirstrise1½ cupsstrawberrypreserves

Flavorlessvegetableoilfordeep-frying,suchascanola1½ recipesDarkChocolateGanacheGlaze([>])1 2-ouncepackage(about2cups)freeze-driedstrawberries(optional)

DIRECTIONS

1. Generously flour two rimmed baking sheet pans.Gently punch down thedoughanddivideitinhalf.Rolloutonepieceofdoughonalightlyflouredwork surface to ¼-inch thickness. Cut out dough rounds with a lightlyfloured 2½-inch round cutter. Repeat with the remaining dough. Gentlygather the scraps, press them together, roll out the dough, and cut out asmany additional rounds as possible.Make sure you end upwith an even

number.2. Usingtwocerealspoons,dollopabout2teaspoonsofstrawberrypreserves

in the centers of half of the dough rounds. Dip a pastry brush in room-temperature water and lightly brush the edges of the dough around thepreserves. Place a plain round on top of each filled round and press theedgestogetherwithyourfingertipstosealthemwell.

4. Linearimmedbakingsheetpanwithatriplelayerofpapertowels.Heat3inchesofoilinadeeppotordeep-fatfryerto350°to355°F.Whentheoilishotenough,fryafewdoughnutsatatime;donotcrowd.Fryuntillightgolden brown, about 1½ minutes, flip them over, and fry for about 1½minutesmore,until lightgoldenbrownon theothersideaswell.Usingaslottedspoon,removeeachdoughnutfromtheoilanddrainthoroughlyonpapertowels.Repeatwiththeremainingdoughnuts.

5. While thedoughnuts are stillwarm,dip the tops in theglaze andplace afewslicesoffreeze-driedstrawberries,ifusing,ontopoftheglazewhileitisstillwet.Letsitforabout5minutestoallowtheganachetoset.

ChocolateMousseDoughnuts

DESCRIPTION These yeast-raised doughnuts are filled with fluffychocolatemousseandcoveredwithachocolateglaze.

FIELDNOTESThechocolatemoussecanbemadeadayaheadandshouldbekeptrefrigerateduntilrightbeforeserving.Don’tbeafraidofwhiskingtheeggwhiteandthecreambyhand;thereisjustoneeggandaverysmallamountofcreamandtheywhipupquickly.Pipethemousseintothe

doughnutswithinanhourofserving.Themousseismadewithuncookedeggs,sobesureyoureggscomefromareliablesourceandhavenocracks;avoidtherecipeifyouorlyourguestshaveacompromisedimmunesystem.Bytheway,itisjustaseasytowhipdoubletheamountofeggwhitesandcream;ifyoudoubletherecipe,youcanhaveextramoussetoservefor

dessert.

LIFESPANThesearebesteatenassoonaspossiblebutwillkeepatroomtemperatureupto2hours.

Yield:abouttwenty-eight2½-inchfilleddoughnuts

INGREDIENTS

Chocolatemousse:

2 ouncessemisweetorbittersweetchocolate(notmorethan60%cacao),suchasCallebautorGhirardelli,finelychopped

1 tablespoonunsaltedbutter1 largeegg,separated

Pinchofcreamoftartar1 tablespoonsugar

¼ cupheavycream,chilled⅛ teaspoonpurevanillaextract1 recipeKrispyKremeKopykatDoughnuts([>])orBasicYeast-RaisedDoughnuts([>]),cutinto2½-

inchrounds,fried,andcooled2 recipesCocoaGlaze([>])orDarkChocolateGlaze([>])

DIRECTIONS

1. Forthemousse:Meltthechocolateandbuttertogetherinamicrowaveorthetopofadoubleboileroversimmeringwater;stiruntilsmooth.Removefromtheheatandcoolslightly.Scrapethemixtureintoamedium-sizebowl(ormicrowave it inamedium-sizebowl tobeginwith).Whisk in theeggyolk.

2. Whisktheeggwhiteinaclean,grease-freebowlwithalargeballoonwhiskuntilfrothy;whiskinthecreamoftartaruntilsoftpeaksform.Sprinklethesugarover the topandwhipuntil stiffpeaks form.Foldabouthalfof theeggwhiteintothechocolatemixturetolighten,thenfoldintheremainderuntiljustafewstreaksofwhiteremain.Washanddrythewhiskwell.

3. Whisktogetherthecreamandvanillainasmallbowluntilsoftpeaksform.Foldthecreamintothechocolatemousseuntilnostreaksremain.Coverthebowlandrefrigerateuntilfirm,atleast4hoursoruptoovernight.

4. Scrapethechilledmousseintothepastrybag.Insertthetipintothesideofa cooled doughnut. Squeeze the pastry bag and fill the doughnut withmousse just until the center of the doughnut slightly bulges. (You areaiming topipeagenerous2 to3 teaspoonsof filling inside.)Repeatwiththeremainingdoughnutsandmousse.

5. Dipthetopsofthedoughnutsintheglazeandletsitforabout5minutestoallowtheglazetoset.

Chocolate-SaltedCaramelDoughnuts

DESCRIPTIONIfyoumakeonlyonedoughnutinthisbookandyouareachocolateperson,thisistheonetotry—chocolatecakedoughnutsdippedinaverydarkcaramelglaze,coveredwithshardsofdarkchocolateanda

sprinklingoffleurdesel.

FIELDNOTESWhenmakingthecaramel,besuretocookituntilitisverydark(butnotburnt)foraverydeepcaramelflavor.Ittastesfabulousovericecream,too.Alsomakesurethecaramelhascooledonthedoughnutsbeforesprinklingwiththechocolateshavingsortheywillmelt.Theamountofsaltisuptoyou,butjustafewgrainsoneachdoughnutwilldothetrick.Regulartablesaltwillnotdo;fleurdeselretainsitsshapeandcrunch,and

thatispartoftheoverallcharmofthisdoughnut.

INGREDIENTS

1 6-ounceblockbittersweetorsemisweetchocolate,suchasValrhonaCaraque,Caraïbe,ExtraBitter,orEquatoriale,orCallebaut

Caramelglaze:

2 cupssugar½ cupwater1 cupheavycream,atroomtemperature1 recipeChocolateCake-StyleDoughnuts([>]),cutinto3-inchrings,fried,andbeginningtocoolFleurdesel

DIRECTIONS

1. Useasharpvegetablepeelertoshavesmallcurlsofftheblockofchocolatedirectly into an airtight plastic container.Thesemaybemade a fewdaysaheadandrefrigerated.

2. For the glaze: Combine the sugar and water in a deep medium-sizesaucepan.Stirovermediumheatuntilthesugardissolves.Increasetheheatandboilwithoutstirring,occasionallybrushingdownthesidesof thepanwith awet pastry brush.Watch carefully for themomentwhen the sugarsyrupjustbeginstocolor,whichcouldbeanywherefrom5to10minutesafteritcomestoaboil.Thetimeisnotimportant;payattentiontothecolor.Watchconstantlyat thispoint,asthecolorwilldevelopquickly,changingfrompalegoldtorichamber.Continueboilingandwithinaminuteitwilldarkentoarichreddishbrown,thecolorofapecan.Immediatelyremovethe pan from the heat. Slowly pour the cream over the caramel. It willbubble up; just allow it to bubble and then subside. Whisk gently untilsmooth.Ifthecaramelhardens,placethepanbackoverlowheatandwhiskgently until smooth. Pour the glaze into a heatproof bowl and cool untilslightlythickened.

3. Linetworimmedbakingsheetpanswithaluminumfoilorparchmentpaperandcoatwithnonstickcookingspray.

4. While thedoughnuts are stillwarm,dip the tops in theglazeor spread itusingasmalloffsetspatula.Letthedoughnutssitonthepreparedpansuntilthe glaze begins to cool. Sprinkle generously with dark chocolate curlswhile theglaze iscoolbutstillabit sticky.Sprinklewitha fewgrainsofsalt.

Chocolate-SourCreamDoughnuts

DESCRIPTIONThesecake-styledoughnutshavearich,moisttexturecourtesyofthesourcreamandadarkchocolateflavorfromDutchprocessedcocoa.

FIELDNOTESItestedaslewofchocolatecake-styledoughnuts,andmanyoftherecipescameoutdry,eventhosefromrespectedcookbooks.Ihave

broughtyouonlytheonesthatwilltrulysatisfy.Sourcreamaddsmoistnesstothebatterand,whileveryrich,itmakesforafabulouschocolatecakedoughnut.Chocolatedoughnutsaresodarkthatitishardtotellwhentheyaredone,sofryingasampledoughnutisamust.Trythesetoppedwith

MochaGlaze([>]).

INGREDIENTS

1¾ cupsall-purposeflour1 cupsiftedcakeflour⅓ cupsiftedDutchprocessedcocoapowder1 tablespoonbakingpowder½ teaspoonbakingsoda1 teaspoonsalt1 cupplus2tablespoonssugar2 largeeggs,atroomtemperature1 cupfull-fatsourcream,atroomtemperature5 tablespoonsunsaltedbutter,meltedandcooled2 teaspoonspurevanillaextract

DIRECTIONS

1. Whisktogetherbothflours,thecocoa,bakingpowder,bakingsoda,andsaltinamedium-sizebowltoaerateandcombine.

2. Inalargebowl,beattogetherthesugarandeggswithanelectricmixeruntilpale and creamy, orwhiskwell by hand.Beat in the sour cream,meltedbutter,andvanillauntilcombined.Addthedrymixtureintwobatchesandstirwith awooden spoon just until the dough comes together.Cover andrefrigerateforatleast2hoursoruptoovernight.

4. Whiletheoilisheating,dustaworksurfacewithflour.Scrapethechilleddoughontothesurface,dustthetopofthedoughlightlywithflour,androllout to½-inch thickness. Cut out doughnuts with a lightly floured 3-inchround cutter. Gently gather the scraps, press them together, roll out thedough,andcutoutasmanyadditionaldoughnutsaspossible.

5. Frya fewdoughnutsat a time;donotcrowd.Fryabout1½minutes, flipthemover,and fry forabout1½minutesmore,until justcooked through.Using a slotted spoon, remove each doughnut from the oil and drainthoroughlyonpapertowels.Repeatwiththeremainingdough.

ChurroswithChocolateDippingSauce

DESCRIPTIONTheseridgedstripsaremadefrompateachoux(creampuff)dough,pipedoutofapastrybagfittedwithastartipdirectlyintothehotoil.Theridgescreatedbythestartipallowthecinnamonsugarcoatingtoclingtoalargesurfacearea,whichispartoftheircharm.Theyarelight,crisp,andveryeasytomake.Thechocolatedippingsauceisoptional,buta

veryniceaddition.

FIELDNOTESChurrosandsimilarpastriesarefoundinSpainandMexicoaswellasotherLatinAmericancountries.Sometimessoldbystreet

vendors,theyareapopularbreakfasttreat.Theyareoftenservedwithhotchocolateorwithathick,almostpuddinglikechocolatefordipping,asIhaveincludedhere.Thedippingsauceismadefirstsothatitisreadytoservewhenthechurrosarestillwarm.(Thesaucemightdevelopabitofa

skin;simplywhiskuntilsmoothbeforeserving.)

Yield:about36churros

INGREDIENTS

Chocolatesauce:

4 ouncessemisweetchocolate,suchasCallebautorGhirardelli,finelychopped2 cupswholemilk1 tablespooncornstarch

Churros:

1 cupwater6 tablespoons(¾stick)unsaltedbutter,cutintopieces1 teaspoonsugar½ teaspoonsalt1 cupall-purposeflour3 largeeggs,atroomtemperature½ teaspoonpurevanillaextract⅛ teaspoongroundcinnamon

Flavorlessvegetableoilfordeep-frying,suchascanola ½ arecipeCinnamon-SugarTopping([>])

Pastrybagfittedwithalargestartip(about½-inchopening),suchasAteco#847

DIRECTIONS

1. For the chocolate sauce: Place the chocolate and 1 cup of themilk in asmall,heavysaucepanoverlowheat.Cook,whiskingfrequently,until thechocolate is melted and smooth.Meanwhile, whisk the remaining 1 cupmilkwith the cornstarch in a small bowl to dissolve the cornstarch, thenwhisk it into the hot chocolatemixture. Bring to a gentle boil, whiskingconstantly,andboiluntilthemixturehasthickened,1to2minutes.Removefromtheheatandkeepwarm.

2. For thechurros:Combine thewater, butter, sugar, and salt in amedium-size saucepan. Bring to a rolling boil over medium-high heat andimmediatelyremovefromtheheat.Quicklystirintheflourallatoncewithawoodenspoon,untilthedoughcomestogether.Placeoververylowheatandkeepstirringtodryoutthedough,about1minute.Itshouldcomeawaycleanly from thesidesof thesaucepan.Scrape it into thebowlofa standmixerfittedwithapaddleattachment.Turnonmediumspeedandaddtheeggs one at a time, allowing each egg to be absorbed before continuing.Beat in the vanilla and cinnamon. The batter should be smooth, goldenyellow,andfirmenoughtoholdashapewhenmoundedwithaspoon.

3. Place the cinnamon-sugar topping in a shallow bowl. Line two rimmedbaking sheet panswith a triple layer of paper towels. Scrape dough intopastrybag.

4. Heat3inchesofoilinadeeppotordeep-fatfryerto350°to355°F.Whentheoilishotenough,pipe5-inch-longstripsofdoughdirectlyintothehotoil,cuttingthedoughwithascissororknifetoreleaseitfromthetip.Fryafewata time;donotcrowd.Fryuntilgoldenbrown,about1minute, flipover,andfryforabout1minutemore,untilgoldenbrownontheotherside.Using a slotted spoon, remove each churro from the oil, place on papertowelsforamoment,thenimmediatelyrollinthecinnamonsugar,tossingto coat completely. Transfer to a serving plate and repeatwith remainingdough.

5. Assoonasallofthechurrosarefriedandcoated,serveimmediatelywiththedippingsauce.

CiderDoughnuts

DESCRIPTIONThislightlyspicedbuttermilkdoughnutcontainsagooddoseofapplecider.Donotuseapplejuice;onlytrueappleciderwillgiveyouthedepthofappleflavoryouwant.Aclassiccinnamon-sugartoppingis

fabulous.CiderSyrupGlaze([>])wouldworkwell,too.

FIELDNOTESAnappleorchardinmytownisfamousforitsciderdoughnuts.Ionlyrecentlyfoundoutthattheyaremadefromamixthat

includesallsortsofpreservativesandadditivesthatwewouldneveruseathome.Undeterred,Isetaboutcreatinganeventastierhomemadeversion.Notethatallspiceisaspiceuntoitselfandnotablend.Thesearequickto

makeandrolloutveryeasily.

Yield:abouttwenty-four3-inchdoughnuts

INGREDIENTS

2½ cupsall-purposeflour1 cupsiftedcakeflour2 teaspoonsbakingpowder2 teaspoonsgroundcinnamon½ teaspoonbakingsoda½ teaspoonsalt½ teaspoongroundallspice⅔ cupsugar2 largeeggs,atroomtemperature1 cupapplecider,atroomtemperature6 tablespoons(¾stick)unsaltedbutter,meltedandcooled

Flavorlessvegetableoilfordeep-frying,suchascanola1 recipeCinnamon-SugarTopping(optional;[>])

DIRECTIONS

1. Whisk together both flours, the baking powder, cinnamon, baking soda,salt,andallspiceinamedium-sizebowltoaerateandcombine.

2. Inalargebowl,beattogetherthesugarandeggswithanelectricmixeruntilpaleandcreamy,orwhiskwellbyhand.Beatintheciderandmeltedbutteruntilcombined.Addthedrymixtureintwobatchesandstirwithawoodenspoonjustuntilthedoughcomestogether.Coverandrefrigerateforatleast1houroruptoovernight.

4. Whiletheoilisheating,dusttheworksurfacewithflour.Scrapethedoughontothesurface,dustthetopofthedoughlightlywithflour,androlloutto½-inch thickness. Cut out doughnuts with a lightly floured 3-inch roundcutter.Gentlygatherthescraps,pressthemtogether,rolloutthedough,andcut out as many additional doughnuts as possible. Place the cinnamonsugar,ifusing,inashallowbowl.

5. Fryafewdoughnutsatatime;donotcrowd.Fryuntillightgoldenbrown,about1minuteand15seconds,flipthemover,andfryforabout1minuteand 15 secondsmore, until light golden brownon the other side aswell.Using a slotted spoon, remove each doughnut from the oil and drainthoroughlyonpapertowels.

6. If desired, immediately transfer the doughnuts to the bowl of cinnamonsugarandrollandtossthemtocoatcompletely.Repeatwiththeremainingdough.

ClassicDoughnutHoles

DESCRIPTIONMostanydoughnutrecipecanbemadeintoadoughnuthole,whichissimplyasphericaldoughnut—typicallyabitlargerthantheactualholesyouseeinringshapeddoughnuts.IlikethemtobeapproximatelyIV2inchesacrossafterfrying.Thisrecipeisaguidetoturninganyofthebasic

recipesinthebookintothispopular,snackableshape.

FIELDNOTESSizeisthekey;youwanttomaketheseball-shapeddoughnutslargeenoughsothatyouhaveaniceratioofsoftinsideandcrispexterior.Anyofthebasicyeast-raiseddoughnutswillwork,aswillanyofthebasicfriedcake-stylerecipes.Foryeast-raiseddoughnuts,youneedaroundcutterthatmeasures1¼inchesacross.Forcakestyle,youneedanicecreamscoopthatmeasuresabout16/16inchesacross;Iusea#40Zerollicecreamscoop,whichmakesperfectlyrounddoughnutholesinthesizeIrecommend.Theamountsoftoppingsorglazesyouultimatelyneeddependontherecipeyouchooseandhowmanydifferenttoppingsorglazesyouwanttouse.ItissoeasytofinishoffyourdoughnutholesinmorethanonewaythatIhighlyrecommendyoutryatleasttwodifferentways.Chocolatedoughnutholesaresodarkthatitishardtotellwhentheyaredone,so

fryingupasampledoughnutisamust.

LIFESPANThesearetrulybesteatenassoonaspossible;smalldoughnutsgetstaleveryquickly.

Yield:dependsonrecipechosen

INGREDIENTS

1 recipeyeast-raiseddoughnuts,preparedthroughthefirstrise:BasicYeast-RaisedDoughnuts([>]),KrispyKremeKopykatDoughnuts([>]),orChocolateYeast-RaisedDoughnuts([>]);or1recipecake-styledough:Old-FashionedButtermilkDoughnuts([>]),MashedPotatoDoughnuts([>]),SourCreamDoughnuts([>]),orChocolateCake-StyleDoughnuts([>])

Suggestedglazesandtoppings:

SoftandSheerSugarGlaze([>])CocoaGlaze([>])Cinnamon-SugarTopping([>])Confectioners'sugarSuperfinesugar

DIRECTIONS

1. For yeast-raised doughnuts: Generously flour two rimmed baking sheetpans.Gentlypunchdownthedoughanddivideitinhalf.Rolloutonepieceofdoughonalightlyflouredworksurfaceto⅓-inchthickness.(Doughnutholesarerolledslightlythinnerthanfull-sizedoughnutssotheywillpuffupto the nice round shape that you want.) Cut out doughnut holes with alightly floured 1¼-inch round cutter. Repeat with the remaining dough.Gentlygather the scraps, press them together, roll out thedough, and cutout asmany additional doughnut holes as possible. Place the holes, wellspaced,on thepreparedpans.Let rise inawarm,draft-free locationuntildoubledinsize,about30minutes.

2. Linearimmedbakingsheetpanwithatriplelayerofpapertowels.Heat3inchesofoilinadeeppotordeep-fatfryerto350°to355°F.Whentheoilishotenough,fryafewholesatatime;donotcrowd.Fryuntillightgoldenbrown, about 1minute, flip themover, and fry for about 1minutemore,until lightgoldenbrownon theother sideaswell.Usinga slotted spoon,remove each hole from the oil and drain thoroughly on paper towels.Repeatwiththeremainingholes.Cooluntiljustbarelywarmtothetouch.

3. For cake-style doughnuts: Line a rimmed baking sheet pan with a triplelayerofpapertowels.Heat3inchesofoilinadeeppotordeep-fatfryerto350° to 355°F.When the oil is hot enough, use a 1 9/16-inch ice creamscooptoformroundportionsofthedoughanddrop(carefully)intothehotoil.Fryuntillightgoldenbrown,about1minute,flipthemover,andfryforabout 1minutemore, until light golden brown on the other side aswell.Usingaslottedspoon,removeeachholefromtheoilanddrainthoroughlyon paper towels. Repeat with the remaining holes. Cool until just barelywarmtothetouch.

4. Linetworimmedbakingsheetpanswithcoolingracks.Ifdesired,tossthe

fried holes in the glaze(s) of your choice to coat all the way around, orsimplydipjustthetops.Lettheglazedholessitontheracksuntiltheglazesets,about5minutes.

5. If desired, alternatively, toss the holes one at a time in dry topping(s) ofyourchoicetocoatonallsides.

CoconutCream-FilledDoughnutswithCoconutGlaze

DESCRIPTIONThisyeast-raiseddoughnutisfilledwithcoconutpastrycreamandtoppedwithacoconutglaze,bothmadewithpurecoconutmilkfortrue

coconutflavor.

FIELDNOTESIamnotafanofextractsotherthanvanillaandalmond.Iwillresorttothemoccasionally,butIfindmanyoftheflavorstotastequiteartificial.Thereissuchathingascoconutextract,butitcannotholdacandletorealcoconutmilk,whichIhaveusedinthisrecipe.Thankfully,coconutmilkisnoweasytofindinlargersupermarkets,ofteninthe

internationalaisle,orinsmallerAsianmarkets.Makesureyougetpureunsweetenedcoconutmilkandnotthehighlysweetenedcreamofcoconutthatisusedforpinacoladas.Whenyouopenthecan,ifthereiscreamon

top,stiritintothemilkbeforemeasuring.

LIFESPANThesearebesteatenassoonaspossiblebutwillkeepatroomtemperatureupto2hours.

INGREDIENTS

Coconutpastrycream:

2 cupspureunsweetenedcoconutmilk2 largeeggs2 largeeggyolks½ cupgranulatedsugar3 tablespoonscornstarch

Pinchofsalt

1 tablespoonunsaltedbutter,atroomtemperature1½ teaspoonspurevanillaextract1 recipeKrispyKremeKopykatDoughnuts([>])orBasicYeast-RaisedDoughnuts([>]),prepared

throughthefirstrise

Coconutglaze:

4 cupssiftedconfectioner'sugar¾ cuppureunsweetenedcoconutmilk½ teaspoonpurevanillaextract2 cupslightlypackedsweetenedlongshredcoconut

DIRECTIONS

1. For thepastry cream:Bring the coconutmilk to aboil in amedium-sizenonreactivesaucepanovermediumheat;removefromtheheatandcovertokeepwarm.

2. Meanwhile,whisktogetherthewholeeggs,eggyolks,andgranulatedsugarinamedium-sizebowluntilcreamy.Whiskinthecornstarchandsaltuntilsmooth.

3. Pour about one-quarter of the warm coconut milk into the egg mixture,whisking gently. Add the remaining milk and whisk to combine.Immediately pour the mixture back into the saucepan and cook overmedium-low heat.Whisk almost continuously andwatch for bubbles.Assoonasthemixturebeginstoboil,whiskvigorouslyandconstantlyovertheheatfor1to2minutes.Thepastrycreamshouldbethickenoughtomoundwhendroppedfromaspoon,butstillbesatiny.Removefromtheheatandwhiskinthebutterandvanilla.

4. Let thepastrycreamcool;stiroccasionally toreleasetheheat.Whenit isalmostatroomtemperature,scrapeitintoanairtightcontainer,pressplasticwrapdirectlyonto thesurface (tokeepa skin fromforming), snapon thelid,andrefrigerateuntilthoroughlychilled,atleast4hoursorupto3days.

5. Forthedoughnuts:Generouslyflourtworimmedbakingsheetpans.Gentlypunchdownthedoughanddivideitinhalf.Rolloutonepieceofdoughon

alightlyflouredworksurfaceto½-inchthickness.Cutoutdoughnutswitha lightly floured 2½-inch round cutter.Repeatwith the remaining dough.Gentlygather the scraps, press them together, roll out thedough, and cutoutasmanyadditionaldoughnutsaspossible.

7. Linetworimmedbakingsheetpanswithatriplelayerofpapertowels.Heat3inchesofoilinadeeppotordeep-fatfryerto350°to355°F.Whentheoilishotenough,fryafewdoughnutsatatime;donotcrowd.Fryuntillightgolden brown, about 1½ minutes, flip them over, and fry for about 1½minutesmore,until lightgoldenbrownon theothersideaswell.Usingaslottedspoon,removeeachdoughnutfromtheoilanddrainthoroughlyonpapertowels.Repeatwiththeremainingdoughnuts.Coolthoroughly.

8. Scrapethepastrycreamintothepastrybag.Insertthetipintothesideofacooleddoughnut.Squeezethepastrybagandfillthedoughnutwithpastrycreamjustuntilthecenterofthedoughnutslightlybulges.(Youareaimingto pipe a generous 2 to 3 teaspoons of filling inside.) Repeat with theremainingdoughnutsandpastrycream.

9. Fortheglaze:Placetheconfectioners’sugarinamediumbowl.Whiskinthe coconut milk a little bit at a time until the desired consistency isreached.Whisk in thevanilla.Dip the topof eachdoughnut in theglaze.Sprinklegenerouslywithshreddedcoconutwhiletheglazeisstillwet.Letsitforabout5minutestoallowtheglazetoset.

CrèmeBrûléeDoughnuts,Version#1

DESCRIPTIONTheseyeast-raiseddoughnutsarefilledwithrichpastrycreamandthetopssprinkledwithsugarandcaramelized,justlikecrèmebrûlée.

FIELDNOTESCrèmebrûléedoughnutsarealltherageatcertainpopulardoughnutshops,soIknewIhadtoincludearecipehere.Therearetwo

versionsinthisbook.ThisoneissimilartothecrèmebrûléedoughnutsthatIhavetastedinvariousdoughnutemporiums.(Version#2,[>],ismyownoriginaltakeonthisconcept.)Leftoverpastrycreamcanbeusedtomakeindividualtriflesordollopedonfruit.Youneedapropanetorchorsmall

kitchentorchforthisrecipe.

INGREDIENTS

Crèmebrûléepastrycream:

2 cupsheavycream2 largeeggs,atroomtemperature½ cupsugar2 tablespoonscornstarch

Pinchofsalt1 tablespoonunsaltedbutter½ teaspoonpurevanillaextract1 recipeKrispyKremeKopykatDoughnuts([>])orBasicYeast-RaisedDoughnuts([>]),prepared

throughthefirstrise

Crèmebrûléetopping:

2 cupssugar PastrybagandcouplerfittedwithaBismarck#230tip

DIRECTIONS

1. For the pastry cream: Bring the cream to a boil in a medium-sizenonreactivesaucepanovermediumheat;removefromtheheatandcovertokeepwarm.

2. Meanwhile,whisktogethertheeggsandsugarinamedium-sizebowluntilcreamy. Whisk in the cornstarch and salt until smooth. Pour about one-quarterofthewarmcreamintotheeggmixture,whiskinggently.Addtheremainingcreamandwhisktocombine.Immediatelypourthemixturebackinto the saucepan and cook over medium-low heat. Whisk almostcontinuouslyandwatchforbubbles.Assoonasthemixturebeginstoboil,whiskvigorouslyandconstantlyovertheheatfor1to2minutes.Thepastrycreamshouldbe thickenough tomoundwhendroppedfromaspoon,butstillbesatiny.Removefromtheheatandwhiskinthebutterandvanilla.

3. Let thepastrycreamcool;stiroccasionally toreleasetheheat.Whenit isalmostatroomtemperature,scrapeitintoanairtightcontainer,pressplasticwrapdirectlyonto thesurface (tokeepa skin fromforming), snapon thelid, and refrigerate until thoroughly chilled, at least 4 hours and up to 2days.

4. Forthedoughnuts:Generouslyflourtworimmedbakingsheetpans.Gentlypunchdownthedoughanddivideitinhalf.Rolloutonepieceofdoughonalightlyflouredworksurfaceto½-inchthickness.Cutoutdoughnutswitha lightly floured 2½-inch round cutter.Repeatwith the remaining dough.Gentlygather the scraps, press them together, roll out thedough, and cutout asmany additional doughnuts as possible. Place the doughnuts, wellspaced,on thepreparedpans.Let rise inawarm,draft-free locationuntildoubledinsize,about30minutes.

5. Linetworimmedbakingsheetpanswithatriplelayerofpapertowels.Heat3inchesofoilinadeeppotordeep-fatfryerto350°to355°F.Whentheoilishotenough,fryafewdoughnutsatatime;donotcrowd.Fryuntillightgolden brown, about 1½ minutes, flip them over, and fry for about 1½

minutesmore,until lightgoldenbrownon theothersideaswell.Usingaslottedspoon,removeeachdoughnutfromtheoilanddrainthoroughlyonpapertowels.Repeatwiththeremainingdoughnuts.Coolthoroughly.

6. Scrapethepastrycreamintothepastrybag.Insertthetipintothesideofacooleddoughnut.Squeezethepastrybagandfillthedoughnutwithpastrycreamjustuntilthecenterofthedoughnutslightlybulges.(Youareaimingto pipe a generous 2 to 3 teaspoons of filling inside.) Repeat with theremainingdoughnutsandfilling.

7. Forthecrèmebrûléetopping:Placethesugarinashallowbowl.Linetworimmed baking sheet pans with aluminum foil. Dip the top of eachdoughnut in the sugar, gently pressing the doughnut into the sugar toencourage as much to adhere as possible. Place upright on the preparedpans.Useateaspoontosprinkleadditionalsugarontopofeachdoughnut.Use a propane torch to slowly and evenly melt the sugar so that itcaramelizesontopofeachdoughnut.Alternatively,youcanplacethepans(one at a time) under a preheated broiler, set on high, and watch verycarefullyuntilthesugarmeltsandcaramelizes.Letcooltohardenthesugar.Thesemustbe“bruleed”rightbeforeserving.

CrèmeBrûléeDoughnuts,Version#2

DESCRIPTIONFriedpâteàchouxdough(fromthebasicFrenchCrullerrecipe)isfilledwithanextrarich,heavycream-basedpastrycream,and

thendippedincaramelizedsugar.

FIELDNOTESThetypicalapproachtocrèmebrûléedoughnutsisfeaturedinVersion#1,butIcouldn’tresisttryingtoimproveuponit.Itoccurredtomethatusingatender,crisppâteàchouxfortheoutercasingwouldbemoredelicateandsophisticated.Also,thesugarcrustcreatedbytheclassicbrûléeapproachwasn’tenoughforme.Herethedoughnutsarefinishedwithadipinhotcaramelizedsugar,similartohowyouwouldmakeaclassicFrenchcroquembouche.Thecaramelizedsugarisveryhot,sobecareful.Itishelpfultohavea#40Zerollscoopforthisrecipe,which

measures19/16inchesacross.

Yield:abouttwenty-two2-inchfilleddoughnuts

INGREDIENTS

1 recipebatterforFrenchCrullers([>])1 recipeCrèmeBrûléePastryCream([>]),chilled

Caramelizedsugartopping:

1½ cupssugar⅓ cuplightcornsyrup⅓ cupwater

DIRECTIONS

1. Linetworimmedbakingsheetpanswithatriplelayerofpapertowels.Heat3inchesofoilinadeeppotordeep-fatfryerto350°to355°F.Whentheoilishotenough,usea19/16-inchicecreamscooptoformroundportionsofdough and drop (carefully) into the hot oil. Fry a few at a time; do notcrowd.Fryuntillightgoldenbrown,about2½minutes,flipthemover,andfryabout2½minutesmore,until lightgoldenbrownon theother sideaswell.Usingaslottedspoon,removeeachdoughnutfromtheoilanddrainthoroughly on paper towels. Repeat with the remaining dough. Coolthoroughly.

2. Scrapethecoldpastrycreamintothepastrybag.Insertthetipintothesideof a cooled doughnut. Squeeze the pastry bag and fill the doughnutwithpastrycreamjustuntilthecenterofthedoughnutslightlybulges.(Youareaimingtopipeabout1½to2 teaspoonsoffilling inside.)Repeatwith theremainingdoughnutsandpastrycream.

3. For the caramelized sugar topping: Line two rimmed baking sheet panswith aluminum foil and lightly coat the foilwith nonstick cooking spray.Place the sugar, corn syrup, and water in a heavy-duty medium-sizesaucepan and stir to combine. Bring to a boil over medium-high heat,swirlingthepanonceortwice.Continuetoboilthemixtureuntilitreachesadeepgoldencolor.Immediatelyplungethebottomofthepotintoabakingdishorsinkfilledwithicewateruntilanysputteringand/orboilingceases.(Thisstopsthecookingsothatthecaramelwon’tgettoodark.)

4. Immediately place the pot on thework surface next to the racks of filleddoughnuts. Very carefully, pick up a doughnut and dip the top in thecaramelizedsugar.Takecarenottogetanyofthemelted(andstillveryhot)sugaronyourfingers.Placethedoughnutuprightonthepreparedsheetpanto cool; repeatwith the remaining doughnuts. (Therewill be caramelizedsugar left over; it’s just easier to use a generous quantity.) Let thecaramelized sugar toppingharden, about10minutes, though the timecanvarywiththehumidity.

Double-ChocolateGanacheDoughnuts

DESCRIPTIONThisrichchocolate-cakedoughnutisslatheredwithchocolateganacheandanoptionalsprinklingofchocolatejimmiesand/orchocolate

shavings—inwhichcaseyoucancallthemTriple-Chocolate!

FIELDNOTESChocolate,chocolate,andmorechocolate.Manydoughnutshopchocolatedoughnuts,inmyopinion,lackdeepchocolatecolorand

flavor.Thisrecipeknocksthatissueoutoftheparkwithachocolate-packedexperience.Iliketoleavesomewithjustganacheontop,sprinklesomewithjimmies,andtopotherswithchocolateshavingsforathree-in-one

treat.Youwillhaveextraganacheleftover.Itkeepsforupto1monthinthefreezerandcanbemeltedforaquickicecreamtopping.Tomakethe

chocolateshavings,usealargechef’sknifeoravegetablepeelertoshaveoffshardsandcurlsfromablockofsemisweetorbittersweetchocolate.

INGREDIENTS

1 recipeChocolateCake-StyleDoughnuts([>]),cutinto3-inchrings,fried,andbeginningtocool1 recipeDarkChocolateGanacheGlaze([>])Chocolatejimmies/sprinkles(optional)Chocolateshavings(optional)

DIRECTIONSDip the top of each doughnut into the glaze or spread it using a small offsetspatula.Ifyoulike,sprinklejimmiesandchocolateshavingsontopofsomeofthedoughnutswhiletheglazeiscoolbutstillwet.Letsitforabout5minutestoallowtheglazetoset.

Double-EspressoDoughnuts

DESCRIPTIONThesecake-styledoughnutshaveadeep,darkespressoflavorthankstotheinclusionofinstantespressopowder.Ifyoulovecoffee,give

theseatry—otherwise,steerclear!Theyarepotent.

FIELDNOTESInstantespressopowderhasafinertextureandamorepowerfulflavorthanregularinstantcoffee.Youneedthisspecialtyproducttogettheintendedresult.LookforMedagliad’Oroinstantespressopowder

insupermarkets,oryoucanorderitfromKingArthurFlour(seeResources,[>]).Theinstantespressoisusedintheglazeaswell.Ifyouwantthecoffeeflavortobeevenmorepronounced,increasetheamountofespressopowderintheglaze—justtasteitasyouarepreparingitandadd

moreifdesired.

INGREDIENTS

1 recipeSourCreamDoughnuts([>]),preparedsubstituting2tablespoonsinstantespressopowderforthenutmeg,cutinto3-inchrings,fried,andbeginningtocool

1 recipeSoftandSheerSugarGlaze([>]),preparedwhiskingItablespooninstantespressopowderwiththewater

DIRECTIONSDip the topof eachdoughnut into theglaze and let sit for about5minutes toallowtheglazetoset.

Double-LemonGlazedDoughnuts

DESCRIPTIONLemonzestisaddedtothebatterandglazeoftheseold-fashionedcake-styledoughnuts.

FIELDNOTESIuseaMicroplanezestertocreateveryfinelytexturedlemonzest.Thetextureincorporateseasilyintothedoughnutbatteranddoesn’tinterferewiththeglaze.Ifyougrateyourzestusingadifferentkindoftool,

themeasurementswillnotbethesame.

Yield:sixteentoeighteen3-inchdoughnuts,dependingonrecipechosen

INGREDIENTS

1 tablespoonfinelymincedlemonzest2 recipesCitrusGlaze,madewithfreshlysqueezedlemonjuice([>])1 recipeOld-FashionedButtermilkDoughnuts([>])orMashedPotatoDoughnuts([>]),preparedwith1tablespoonfinelymincedlemonzestaddedtothebatter,cutinto3-inchrings,fried,andbeginningtocool

DIRECTIONS

1. Linetworimmedbakingsheetpanswithaluminumfoilorparchmentpaper.2. Whisk the lemonzest into thefreshlypreparedglaze.Dip the topofeach

doughnut into the glaze or spread it using a small offset spatula. Let thedoughnutssitonthepreparedpansuntiltheglazesets,about5minutes

DoughnutShopGlazedDoughnuts

DESCRIPTIONJustlikewhatyouwouldfindatthelocaldoughnutshop—thissoft,yeast-raised,ringshapeddoughnuthasacreamy,slightlyopaque,

slightlysticky,sugaryglaze.

FIELDNOTESThisismytakeonaKrispyKremeglazeddoughnut.Theglazehasbutterinit,whichgivesitathicker,creamierappearanceandflavorthanthebasicsugarglaze.Feelfreetotrythisglazeonotherdoughnuts,

LIFESPANThesearebesteatenassoonaspossible,althoughtheywillstillbesoftandspringythenextdayifstoredinanairtightcontaineratroom

temperature.

Yield:twenty-two3-inchringshapeddoughnuts

INGREDIENTS

Glaze:

9 tablespoonsunsaltedbutter3 cupssiftedconfectioners’sugar6to9

tablespoonshotwater

2¼ teaspoonspurevanillaextract1 recipeKrispyKremeKopykatDoughnuts([>]),cutinto3-inchrings,fried,andbeginningtocool

DIRECTIONS

1. For the glaze: Melt the butter in a medium-size saucepan. Off the heat,whisk in the confectioners’ sugar, a bit at a time, making sure itincorporates smoothly,withno lumps.Whisk in thewater slowly, addingonlyenoughtoreachthedesiredconsistency.Itshouldbeslightlythickandopaque,butstillfluid.Whiskinthevanilla.

FrenchCrullerswithGrandMarnierGlaze

DESCRIPTION These light, airy, and crisp French crullers have deep ridgescreated from the piping tip—all the better to hold the orangeGrandMarnierglaze.Theadditionoforangeflowerwaterisoptional,butaddsadelicacythatmatchesthedoughnut’stexture.

FIELDNOTESOrangeflowerwatercanbefoundinspecialtystoresorsomesupermarketinternationalaisles.Youcoulduseadifferentlargestartip,buttheAteco#847makesbeautifuldeepridgesandistheoneIprefer.

INGREDIENTS

GrandMarnierglaze:

1 cupsiftedconfectioners’sugar2 tablespoonsmilk1 teaspoonGrandMarnier½ teaspoonorangeflowerwater(optional)1 recipeFrenchCrullers([>]),friedandbeginningtocool

DIRECTIONSWhisktogethertheglazeingredientsinasmallbowluntilsmooth.Immediatelyapply the glaze all over the tops of the crullers with a pastry brush or,alternatively,dipthetopsofthecrullersintotheglaze.Letsitfor5minutestoallowtheglazetoset.

GermanChocolateCakeDoughnuts

DESCRIPTIONAbasicchocolatecakedoughnutissmearedwithathicktoppingofclassicGermanchocolatecakefrosting,whichfeaturescoconut

andpecans.

FIELDNOTESThistoppingiscookedontopofthestoveandcomestogetherveryeasily.Makesuretouseevaporatedmilkandnotsweetenedcondensedmilk;theywillbesidebysideonthesupermarketshelf.Thetoppingcanbe

madeafewdaysahead,sotakeadvantageofthistimesaver.

INGREDIENTS

Topping:

Scant1cupevaporatedmilkScant1cupsugar

3 largeeggyolks7½ tablespoonsunsaltedbutter,atroomtemperature,cutintopieces1 teaspoonpurevanillaextract1½ cupssweetenedlongshredcoconut

Scant1cuppecanhalves,toasted([>])andchopped 1 recipeChocolateCake-StyleDoughnuts([>]),cutinto3-inchrings,baked,andbeginningtocool

DIRECTIONS

1. For the topping:Place theevaporatedmilkandsugar ina large saucepanandwhisktocombine.Whiskintheeggyolksandbutter.Gentlycookovermedium heat until the mixture reaches a simmer; continue to cook,whiskingfrequently,untilitthickensandslightlydarkens,about5minutes.Remove from the heat and stir in the coconut and pecans. Cool to roomtemperature, stirringoccasionally to release theheat.The toppingmaybestoredforupto3daysinanairtightcontainerintherefrigerator.Bringtoroomtemperaturebeforeusing.

2. While the doughnuts are still slightlywarm, use a small offset spatula tospreadthetoppingalloverthetops.

GingerbreadDoughnutswithLemonGlaze

DESCRIPTIONThesecake-styledoughnutshaveamedium-darkcolorandtheflavorofgingerbread.

FIELDNOTESUsedarkbrownsugartoboosttherichmolassesflavor.Also,makesureyourspicesarefreshinordertohighlightthisdoughnut’sspicy

flavorprofile.

INGREDIENTS

1¾ cupsall-purposeflour1¼ cupssiftedcakeflour1 tablespoonplus1teaspoongroundcinnamon1 tablespoongroundginger1 tablespoonbakingpowder½ teaspoonbakingsoda½ teaspoonsalt½ teaspoongroundallspice¼ teaspoonwhitepepper2 largeeggs,atroomtemperature2 largeeggyolks,atroomtemperature⅔ cupfirmlypackeddarkbrownsugar⅔ cupfull-fatsourcream,atroomtemperature6 tablespoonsunsulfuredmolasses¼ cupflavorlessvegetableoil,suchascanola,plusmorefordeep-frying1 recipeCitrusGlaze([>]),madewithfreshlysqueezedlemonjuice

DIRECTIONS

1. Whisk together both flours, the cinnamon, ginger, bakingpowder, bakingsoda,salt,allspice,andwhitepepper inamedium-sizebowltoaerateandcombine.

2. Inalargebowl,beattogetherthewholeeggs,eggyolks,andbrownsugarwithanelectricmixeruntilpaleandcreamy,orwhiskwellbyhand.Beatinthesourcream,molasses,andoiluntil combined.Add thedrymixture intwo batches and stir with a wooden spoon just until the dough comestogether.Coverandrefrigerateforatleast2hoursoruptoovernight.

4. Whiletheoilisheating,dusttheworksurfacegenerouslywithflour.Scrapethedough(itwillbesoft)ontothesurface,dustthetopofthedoughlightlywith flour, and roll out to ½-inch thickness. Cut out doughnuts with alightly floured 3-inch round cutter. Gently gather the scraps, press themtogether, rollout thedough,andcutoutasmanyadditionaldoughnutsaspossible.

5. Fryafewdoughnutsatatime;donotcrowd.Fryuntillightgoldenbrown,about1½minutes,flipthemover,andfryforabout1½minutesmore,untillightgoldenbrownontheothersideaswell.Usingaslottedspoon,removeeachdoughnut fromtheoilanddrain thoroughlyonpaper towels.Repeatwiththeremainingdough.

6. While thedoughnutsarestillslightlywarm,dip the tops into theglazeorspreaditusingasmalloffsetspatula.Letsitabout5minutes toallowtheglazetoset.

GrapeExpectations

DESCRIPTIONYeast-raiseddoughnutsarefilledwithgrapejellyandcoveredwithadustingofinstantgrapebeveragepowder.Yes,youreadthatright.

FIELDNOTESThisisanotherhomagetoaVoodooDoughnut

(voodoodonut.com)classic.TheycalltheirsGrapeApeanditisslightlydifferent,butmyadaptationisagreathomeversion.Thesearesweetandveryfruity.Feelfreetouseotherflavorsofjamorjellywithcoordinating(orcontrasting)powderedbeveragetoppings.Ifyouhavegrapejuicearound,useitfortheglaze;otherwisewaterwillworkjustfine.

INGREDIENTS

1¼ cupsgrapejellyorjam1 recipeKrispyKremeKopykatDoughnuts([>])orBasicYeast-RaisedDoughnuts([>]),cutinto2½-

inchrounds,fried,andbeginningtocool2 recipesSoftandSheerSugarGlaze([>]),substitutingWelch’sgrapejuiceforthewater

Powderedgrapebeveragepowder,suchasKool-Aid

DIRECTIONS

1. Scrape the jelly into the pastry bag. Insert the tip into the side of adoughnut.Squeezethepastrybagandfillthedoughnutwithjellyjustuntilthe center of the doughnut slightly bulges. (You are aiming to pipe agenerous 2 to 3 teaspoons of filling inside.) Repeat with the remainingdoughnutsandjelly.

2. Dipthetopofeachdoughnutintotheglazeorspreaditusingasmalloffsetspatula; you want a very sheer layer, just enough to help the powderedbeveragestick.Generouslysprinklethepowderedjuicedrinkontopwhiletheglazeisstillwet.Letsitforabout5minutestoallowtheglazetoset.

HoneyCream-FilledDoughnutswithMilkandHoneyGlaze

DESCRIPTIONThisyeast-raiseddoughnutisfilledwithhoney-sweetenedpastrycreamandtoppedwithamilkandhoneyglaze.

FIELDNOTESIhavesuggestedstartingwithoneofthe“regular”yeast-raiseddoughnutrecipes,butyoucanusethisfillingandglazewith

ChocolateYeast-RaisedDoughnuts([>])aswell.Yourchoiceofhoneywilldeterminetheflavoroftheglaze.Ingeneral,thelighterthehoneycolor,thelighterthehoneytaste.Ilikeusingorangeblossom,acacia,orclover

honey.

INGREDIENTS

Honeypastrycream:

2 cupswholemilk2 largeeggs2 largeeggyolks¼ cuphoney¼ cupcornstarch

Pinchofsalt¼ cup(½stick)unsaltedbutter,atroomtemperature,cutintopieces½ teaspoonpurevanillaextract1 recipeKrispyKremeKopykatDoughnuts([>])orBasicYeast-RaisedDoughnuts([>]),prepared

throughthefirstrise

Milkandhoneyglaze:

¾ cupwholemilk6 tablespoonshoney4½ cupssiftedconfectioners’sugar

DIRECTIONS

1. Forthepastrycream:Bringthemilktoaboilinamedium-sizenonreactivesaucepanovermediumheat;removefromtheheatandcovertokeepwarm.

2. Meanwhile, whisk together the whole eggs, egg yolks, and honey in amedium-size bowl until creamy. Whisk in the cornstarch and salt untilsmooth. Pour about one-quarter of the warm milk into the egg mixture,whisking gently. Add the remaining milk and whisk to combine.Immediately pour the mixture back into the saucepan and cook overmedium-low heat.Whisk almost continuously andwatch for bubbles.Assoonasthemixturebeginstoboil,whiskvigorouslyandconstantlyovertheheatfor1to2minutes.Thepastrycreamshouldbethickenoughtomoundwhendroppedfromaspoon,butstillbesatiny.Removefromtheheatandwhiskinthebutterandvanilla.

3. Let thepastry creamcool; stir occasionally to release theheat.When thepastry cream is almost at room temperature, scrape it into an airtightcontainer,pressplasticwrapdirectlyontothesurface(tokeepaskinfromforming),snaponthelid,andrefrigerateuntilthoroughlychilled,atleast4hoursandupto2days.

4. Forthedoughnuts:Generouslyflourtworimmedbakingsheetpans.Gentlypunchdownthedoughanddivideitinhalf.Rolloutonepieceofdoughonalightlyflouredworksurfaceto½-inchthickness.Cutoutdoughnutswitha lightly floured 2½-inch round cutter.Repeatwith the remaining dough.Gentlygather the scraps, press them together, roll out thedough, and cutout asmany additional doughnuts as possible. Place the doughnuts, wellspaced,on thepreparedpans.Let rise inawarm,draft-free locationuntildoubledinsize,about30minutes.

5. Linetworimmedbakingsheetpanswithatriplelayerofpapertowels.Heat3inchesofoilinadeeppotordeep-fatfryerto350°to355°F.Whentheoil

ishotenough,fryafewdoughnutsatatime;donotcrowd.Fryuntillightgolden brown, about 1½ minutes, flip them over, and fry for about 1½minutesmore,until lightgoldenbrownon theothersideaswell.Usingaslottedspoon,removeeachdoughnutfromtheoilanddrainthoroughlyonpapertowels.Repeatwiththeremainingdoughnuts.Coolthoroughly.

6. Scrapethepastrycreamintothepastrybag.Insertthetipintothesideofacooleddoughnut.Squeezethepastrybagandfillthedoughnutwithpastrycreamjustuntilthecenterofthedoughnutslightlybulges.(Youareaimingto pipe a generous 2 to 3 teaspoons of filling inside.) Repeat with theremainingdoughnutsandpastrycream.

7. Fortheglaze:Placethemilkandhoneyinasmallsaucepanandheatoverlowheat justuntilwarm,stirring todissolve thehoney.Removefromtheheat.Placetheconfectioners’sugarinamedium-sizebowlandwhiskinthewarmhoneymixtureuntilsmooth.

LemonMeringueDoughnuts

DESCRIPTIONForlemonlovers,thisyeast-raiseddoughnutisfilledwithpuckerylemoncurd,toppedwithaswirlofmeringue,andbrownedwitha

propanetorch.Gorgeousandimpressive.

FIELDNOTESYes,Isaidpropanetorch.Youcouldbrowntheseunderthebroiler,keepingacloseeyeonthem,butitissomucheasiertouseaminikitchenpropanetorch,whichwillcomeinhandywhenmakingthetwo

versionsofcrèmebrûléedoughnuts([>]).Lemoncurdcanbefoundinjarsinsomesupermarketsandspecialtyshops,butitisneverastangyas

homemade;itisworththetimeandefforttomakeyourown.Andaslongasyouaremakingit,youmightaswelltakethetimetosqueezeyourownlemonjuice,too.Themeringuewouldbedifficulttomakeindoubletheamount,soIhaverecommendedyoumakeahalfbatchofthedoughnuts.

Yield:aboutthirteen2½-inchdoughnuts

INGREDIENTS

Lemoncurd:

¼ cupfreshlysqueezedlemonjuice2 largeeggs1 largeeggyolk¾ cupsugar6 tablespoons(¾stick)unsaltedbutter,atroomtemperature,cutintopieces½ teaspoonfinelygratedlemonzest(optional)

½ arecipeKrispyKremeKopykatDoughnuts([>])orBasicYeast-RaisedDoughnuts([>]),preparedthroughthefirstrise

Meringue:

4 largeeggwhites1 cupsugarHeaping¼teaspooncreamoftartar

PastrybagandcouplerfittedwithaBismarck#230tipPastrybagandcouplerfittedwithalargestartip,suchasAteco#847

DIRECTIONS

1. Forthelemoncurd:Placethelemonjuice,wholeeggs,eggyolk,andsugarin the topofadoubleboiler.Whisk tobreakup theeggs.Add thebutter.Fillthebottomofthedoubleboilerwithenoughhotwatertojustreachthebottom of the top pan; place the top pan over the bottom pan. Place thedoubleboilerovermediumheatandbringthewatertoasimmer.

2. Whisk the mixture frequently over the simmering water until it reaches180°Fonathermometer.(Thetemperatureismoreimportantthanthetimeittakes;themixtureshouldnotsimmer.)Thecurdwillthickenandformasoftshapewhendroppedbyaspoon.Ifdesired,stirinthelemonzestafterremovingfromtheheat.Coolthecurdtoroomtemperature,scrapeit intoanairtightcontainer,placeapieceofplasticwrapdirectlyontothesurface(tokeepaskinfromforming),andrefrigerateuntilchilled,atleast4hoursorupto1week.

3. Generouslyflourarimmedbakingsheetpan.Gentlypunchdownthedoughanddivideitinhalf.Rolloutonepieceofdoughonalightlyflouredworksurface to½-inch thickness.Cutoutdoughnutswitha lightly floured2½-inch round cutter. Repeat with the remaining dough. Gently gather thescraps, press them together, roll out the dough, and cut out as manyadditionaldoughnutsaspossible.Placethedoughnuts,wellspaced,onthepreparedpan.Let rise inawarm,draft-free locationuntildoubled insize,about30minutes.

4. Linearimmedbakingsheetpanwithatriplelayerofpapertowels.Heat3

inchesofoilinadeeppotordeep-fatfryerto350°to355°F.Whentheoilishotenough,fryafewdoughnutsatatime;donotcrowd.Fryuntillightgolden brown, about 1½ minutes, flip them over, and fry for about 1½minutesmore,until lightgoldenbrownon theothersideaswell.Usingaslottedspoon,removeeachdoughnutfromtheoilanddrainthoroughlyonpapertowels.Repeatwiththeremainingdoughnuts.Coolthoroughly.

5. Scrapethelemoncurdintoapastrybagfittedwithacoupleranda#230tip.Insert thetipintothetopofdoughnut.Squeezethepastrybagandfill thedoughnut with lemon curd just until the center of the doughnut slightlybulges. (You are aiming to pipe a generous 2 to 3 teaspoons of fillinginside.)Repeatwiththeremainingdoughnutsandlemoncurd.

6. Forthemeringue:Whisktogethertheeggwhitesandsugarinthetopofadoubleboiler.Fillthebottomofthedoubleboilerwithenoughhotwatertojustreachthebottomofthetoppan;placethetoppanoverthebottompan.Place the double boiler overmedium heat and bring thewater to a boil,whisking the egg whites occasionally. As the temperature nears 140°F,whisk frequently. When the temperature reaches 160°F, remove the panfrom the heat, add the cream of tartar, and beat on high speed with ahandheld electric mixer right in the pot until a thick meringue forms.(Alternatively,youcantransferthemixturetoastandmixerandbeatwiththeballoonwhipattachment).Keepbeatingthemeringueuntilitcoolstoabarelywarmtemperature,about5minutes.

7. Immediatelyscrapethemeringueintoacleanpastrybagfittedwithalargestar tip. Pipe a generous swirl of meringue on top of each doughnut,coveringtheholewhereyouinsertedthelemoncurd.Brownthemeringuewithaminipropanetorch.

JellyDoughnuts

DESCRIPTIONYeast-raiseddoughnutsfilledwithjellyorjamareaclassic,andIpresentyouwithsomeoptionsabouthowtofillthem—eitherbeforeorafterfrying.Ialsoofferachoiceofarollinsuperfine,granulated,or

confectioners’sugartofinishthemoff.

FIELDNOTESIhaveabeefwithjellydoughnuts.Ithinkthebestonesarefilledwithreallyfruity,chunkyjams.Theproblemwiththisisthatyou

cannotpipethesethroughapastrybagintothedoughnutafterbaking,soifyouwanttouseajamorpreservewiththistexture,youhavetofillthedoughnutsbeforefrying.Ifyoulikeasmoothjelly,thenyouhaveyour

choiceoftechniqueandcanfillthembeforeorafter.LIFESPANThesearebesteatenassoonaspossible,althoughtheywillstillbesoftandspringythenextdayifstoredinanairtightcontaineratroom

temperature.

INGREDIENTS

1¼ cupsjam,fruitpreserve,orjellyofyourchoiceSuperfine,granulated,orconfectioners’sugar

DIRECTIONS

1. Generously flour two rimmed baking sheet pans.Gently punch down thedoughanddivideitinhalf.

2. Ifusingachunky jamor fruitpreserve:Rolloutonepieceofdoughonalightlyflouredworksurfaceto½-inchthickness.Cutoutdoughroundswitha lightly floured 2½-inch round cutter.Repeatwith the remaining dough.Gentlygather the scraps, press them together, roll out thedough, and cutoutasmanyadditionalroundsaspossible.Makesureyouendupwithanevennumber.Usingtwocerealspoons,dollopabout2teaspoonsofjaminthe centers of half of the dough rounds. Dip a pastry brush in room-temperaturewaterandlightlybrushtheedgesofthedougharoundthejam.Placeaplainroundontopofeachfilledroundandpresstheedgestogetherwithyourfingertipstosealthemwell.

3. If using a smooth jelly: Roll out one piece of dough on a lightly flouredworksurfaceto½-inchthickness.Cutoutdoughnutswithalightlyfloured2½-inchroundcutter.Repeatwiththeremainingdough.Gentlygatherthescraps, press them together, roll out the dough, and cut out as manyadditionaldoughnutsaspossible.

4. Placethedoughnuts,wellspaced,onthepreparedpans.Letriseinawarm,draft-freelocationuntildoubledinsize,about30minutes

6. Forchunkyjam-filleddoughnuts:Whilethedoughnutsarestillwarm,tosstheminthesugarofyourchoicetocovercompletely.

7. Forsmoothjelly-filleddoughnuts:Whilethedoughnutsarestillwarm,rollthemonallsides in thesugarofyourchoice tocovercompletely.Let thedoughnutscool.Scrapethejellyintothepastrybag.Insert thetipintothesideofadoughnut.Squeezethepastrybagandfillthedoughnutwithjellyjustuntilthecenterofthedoughnutslightlybulges.(Youareaimingtopipea generous 2 to 3 teaspoons of filling inside.)Repeatwith the remainingdoughnuts.

Maple-BaconDoughnuts

DESCRIPTIONThislog-shapedyeast-raiseddoughnutistoppedwithamaplesyrupglazeandbitsofcrispybacon.

FIELDNOTESBaconhasbeenmakingtheroundsinthebakerykitchenasoflateandithasanaturalaffinityformapleflavor,hereprovidedbypuremaplesyrupincorporatedintoaconfectioners’sugarglaze.Trytofind

GradeBsyrup—itisdarkerandhasamorepronouncedmapleflavor.(DidyouknowthatmostofthepriciermaplesyrupsareGradeA,whichis

actuallylighterincolorandflavor?)Readthelabelsandbesurenottouseacornsyrup-basedpancakesyrup.Cookthebaconanywayyouprefer;justmakesureit’scrisp.NeedImentionthatthisistheperfectbreakfastor

brunchdoughnut?

Yield:aboutthirty4-inchlog-shapeddoughnuts

INGREDIENTS

Mapleglaze:

¾ cuppuremaplesyrup3 cupssiftedconfectioners’sugar 24 slicesbacon,cookeduntilcrispandcutorbrokeninto½-inchpieces

DIRECTIONS

1. Generously flour two rimmed baking sheet pans.Gently punch down thedoughanddivideitinhalf.Rolloutonepieceofdoughonalightlyflouredwork surface into a rectangle½ inch thick.Use a pizzawheel to cut thedoughinto4×1½-inchstrips.Repeatwiththeremainingdough.Placethestrips, well spaced, on the prepared pans. Let rise in a warm, draft-freelocationuntildoubledinsize,about30minutes.

2. Linetworimmedbakingsheetpanswithatriplelayerofpapertowels.Heat3inchesofoilinadeeppotordeep-fatfryerto350°to355°F.Whentheoilishotenough,fryafewlogsatatime;donotcrowd.Fryuntillightgoldenbrown,about1minuteand20seconds,flipthemover,andfryforabout1minuteand20secondsmore,untillightgoldenbrownontheothersideaswell. Using a slotted spoon, remove each log from the oil and drainthoroughlyonpapertowels.Repeatwiththeremaininglogs.Cooluntiljustbarelywarmtothetouch.

3. 3.Fortheglaze:Heatthemaplesyrupinamedium-sizesaucepansetovermedium-lowheat just until it iswarm, 2 to 3minutes.Remove from theheatandwhiskintheconfectioners’sugaruntilcompletelysmooth.Dipthetopofeachlogintheglazeorspreaditwithasmalloffsetspatula.Scattercrispbaconpiecesontopandletsitforabout5minutestoallowtheglazetoset.

MarshmallowFluffandPeanutButterDoughnuts

DESCRIPTIONThisisjustlikeaFluffernuttersandwich—thatfavechildhoodcomboofmarshmallowcremeandpeanutbutter—butthistimeintheformofayeast-raiseddoughnut.Themarshmallowistuckedinsidethedoughnut

andthetopiscoatedinacrunchypeanutbutterglaze.

FIELDNOTESLightlyspritzyourteaspoonswithnonstickcookingspraytomakedollopingthemarshmallowcremeeasier.

INGREDIENTS

1 cupplus2tablespoonsmarshmallowcreme,suchasFluff1 recipePeanutButterGlaze([>])

DIRECTIONS

1. Generously flour two rimmed baking sheet pans.Gently punch down thedoughanddivideitinhalf.Rolloutonepieceofdoughonalightlyflouredwork surface to ½-inch thickness. Cut out dough rounds with a lightlyfloured 2½-inch round cutter. Repeat with the remaining dough. Gentlygather the scraps, press them together, roll out the dough, and cut out asmany additional rounds as possible.Make sure you end upwith an evennumber.

2. Usingtwocerealspoons,dollopabout2teaspoonsofmarshmallowcreme

in the centers of half of the dough rounds. Dip a pastry brush in room-tempera ture water and lightly brush the edges of the dough around themarshmallow filling. Place a plain round on top of each filled round andpresstheedgestogetherwithyourfingertipstosealthemwell.

5. While thedoughnutsarestillslightlywarm,dip the tops into theglazeorspread itusingasmalloffsetspatula.Letsit forabout5minutes toallowtheglazetoset.

NutellaDoughnutswithGiandujaGanache

DESCRIPTIONTheseyeast-raiseddoughnutsarefilledwithNutella,thedeliciouschocolate-hazelnutspread,andtoppedwithagiandujaganache.Giandujaisahazelnutchocolate,inthiscasemilkchocolatethatismeltedwithcreamtomakeagiandujaglaze.Thisisonedecadentdoughnut!

FIELDNOTESYouwillmostlikelyhavetogotoaspecialtystoreormail-

orderthegianduja.IuseCallebaut,whichcanbefoundatchocosphere.com(seeResources,[>]).Nutellacanusuallybefoundnextto

thepeanutbutteratthesupermarket.

LIFESPANThesearebesteatenassoonaspossible,althoughtheywillstillbesoftandspringythenextdayifstoredinanairtightcontaineratroom

temperature.

Yield:abouttwenty-six2½-inchdoughnuts

INGREDIENTS

1¼ cupsNutella

Giandujaganache:

¾ cupplus2tablespoonsheavycream14 ouncesmilkchocolategianduja,suchasCallebaut,finelychopped

DIRECTIONS

1. Generously flour two rimmed baking sheet pans.Gently punch down thedoughanddivideitinhalf.Rolloutonepieceofdoughonalightlyflouredwork surface to ½-inch thickness. Cut out dough rounds with a lightlyfloured 2½-inch round cutter. Repeat with the remaining dough. Gentlygather the scraps, press them together, roll out the dough, and cut out asmany additional rounds as possible.Make sure you end upwith an evennumber.

2. Usingtwocerealspoons,dollopabout2teaspoonsofNutellainthecentersofhalfofthedoughrounds.Dipapastrybrushinroom-temperaturewaterandlightlybrushtheedgesofthedougharoundtheNutellafilling.Placeaplain roundon topofeach filled roundandpress theedges togetherwithyourfingertipstosealthemwell.

4. Whilethedoughnutsarerising,maketheganache:Bringthecreamtoaboilin a large saucepan over medium heat. Remove from the heat andimmediately sprinkle the gianduja into the cream.Cover and let sit for 5minutes.Gentlystirtheganacheuntilsmooth—theheatofthecreamshouldmelt thegianduja. If thegiandujadoesnotmeltcompletely,place thepanoververylowheatandstirtheganacheoften,untilmelted,takingcarenottoburnit.Cooluntilwarmbutstillfluid.

5. Whiletheganacheiscooling,line2rimmedbakingsheetpanswithatriplelayerofpapertowels.Heat3inchesofoilinadeeppotordeep-fatfryerto350°to355°F.Whentheoilishotenough,fryafewdoughnutsatatime;do not crowd. Fry until light golden brown, about 1½minutes, flip themover,and fry forabout1½minutesmore,until lightgoldenbrownon theothersideaswell.Usingaslottedspoon,removeeachdoughnutfromtheoil and drain thoroughly on paper towels. Repeat with the remainingdoughnuts.

6. Whilethedoughnutsarestillslightlywarm,dipthetopsintheganache.Letsitforabout5minutestoallowtheganachetoset.

Old-FashionedLard-FriedDoughnuts

DESCRIPTIONThesemoist,old-fashioneddoughnutsareflavoredwithmace,whichistheoutercoatingofthenutmegandhasasimilarflavor.Tosshalf

incinnamonsugarandhalfinconfectioners’sugar.

FIELDNOTESMyverygoodfriendJeffRysisthesecondgenerationinhisfamilytomakethesedoughnuts,andtheyarebusyhandingitdowntothethird.Hebelievesitoriginallycamefromanold1950scookbook,buthisfamilyandIhaveadaptedit.Itistraditionalintheirfamilytomakethesewiththekids,wholovetoshaketheminpaperbagswiththetoppings,

whichworksonlyifyouaremakingverysmalldoughnutsorholes.Thesearelargerdoughnuts,though,andIprefertocoatthemoneatatimeinthedrytoppings.Lardcanbefoundinmostsupermarketsnearthebutter.Asafryingmedium,itlendsaverydistinctiveflavorthatyouwilleitherloveornot.Thisdoughisrolledimmediatelyanddoesnotneedrefrigerationto

firmup.

Yield:abouttwenty3-inchdoughnuts

INGREDIENTS

4 cupsall-purposeflour4 teaspoonsbakingpowder1 teaspoongroundmace1 teaspoonfreshlygratednutmeg½ teaspoonsalt1 cupgranulatedsugar2 largeeggs,atroomtemperature,separated1 cupwholemilk,atroomtemperature½ cupvegetableshortening,meltedandslightlycooled

Lardfordeep-frying

½ arecipeCinnamon-SugarTopping([>])Confectioners’sugar

DIRECTIONS

1. Whisk together the flour, baking powder, mace, nutmeg, and salt in amedium-sizebowltoaerateandcombine.

2. Ina largebowl,beat together thegranulatedsugarandeggyolkswithanelectricmixeruntilcombined,orwhiskwellbyhand.Beatinthemilkandthedrymixturealternatelyintwobatcheswithawoodenspoonandstirjustuntil the dough comes together. Beat in the melted shortening untilcombined.Inaclean,grease-freebowl,beattheeggwhiteswithanelectricmixerorballoonwhiskuntilsoftpeaksform.Foldone-quarterofthewhitesintothedough(thedoughmightbeheavy,sotakeyourtime),thenfoldintheremainingwhites.

3. Linetworimmedbakingsheetpanswithatriplelayerofpapertowels.Heat3inchesoflardinadeeppotordeep-fatfryerto350°to355°F.

4. While the lard is heating, dust the work surface with flour. Scrape thedoughontothesurface,dustthetopofthedoughlightlywithflour,androlloutto½-inchthickness(theseexpandquiteabit).Cutoutdoughnutswithalightly floured 3-inch round cutter. Gently gather the scraps, press themtogether, rollout thedough,andcutoutasmanyadditionaldoughnutsaspossible.

5. Fryafewdoughnutsatatime;donotcrowd.Fryuntillightgoldenbrown,about1minuteand20seconds,flipthemover,andfryforabout1minuteand 20 secondsmore, until light golden brownon the other side aswell.Using a slotted spoon, remove each doughnut from the lard and drainthoroughlyonpapertowels.Repeatwiththeremainingdough.

6. Place the cinnamon-sugar topping and confectioners’ sugar in separatewide, shallowbowls.While thedoughnutsare stillwarm, tosshalf in thecinnamonsugarandhalfintheconfectioners’sugar.

Peach-PecanFritterswithBrownSugarGlaze

DESCRIPTIONSmallround,moistfrittersaredottedwithchunksoffreshpeachesandchoppedpecans.Theycanbedunkedinthebrownsugarglaze

oritcanbedrizzledontop.

FIELDNOTESMakethesewhenpeachesarefragrantandripe.Foramorerusticpresentation,youcouldleavethefruitskinon,althoughIprefer

peeled.Nectarineswouldmakeafinesubstitution.

Yield:about30golfball-sizefritters

INGREDIENTS

Brownsugarglaze:

¾ cupfirmlypackedlightbrownsugar6 tablespoonsheavycream4½ tablespoonsunsaltedbutter½ teaspoonfreshlysqueezedlemonjuice

Pinchofsalt1 recipebatterforSourCreamDoughnuts([>])1½ cupsdiced(½-inch)peeledpeaches(fromabout4mediumpeaches)½ cuppecanhalves,chopped

DIRECTIONS

1. Fortheglaze:Placealloftheglazeingredientsinamedium-sizesaucepan

and whisk to combine. Bring to a boil over medium heat, whiskingoccasionally,andboiluntilthesugarisdissolvedandthemixtureissmooth,1 to 2 minutes. Remove from the heat and transfer to a bowl to hastencooling.Letcooltoroomtemperature;itwillthickenslightly.

3. While the oil is heating, fold the peaches and pecans into the doughnutbatter.

4. Usea19/16-inchicecreamscooptodropthebatter(carefully)intotheoil.Alternatively, you can make small rounds by scooping batter with onetablespoon and scraping it off into the oilwith another tablespoon. Fry afewfrittersatatime;donotcrowd.Fryuntilgoldenbrown,about1minuteand40seconds,flipthemover,andfryforabout1minuteand40secondsmore,untilgoldenbrownontheothersideaswell.Usingaslottedspoon,remove each fritter from the oil and drain thoroughly on paper towels.Repeatwiththeremainingbatter.

5. Drizzletheglazeoverthefrittersordipeachoneintotheglazeforamoregenerousamountoftopping.

PeanutButter-GlazedJellyDoughnuts

DESCRIPTIONAclassicjelly-filleddoughnutgetsarich,crunchycoatingofmeltedpeanutbutterandchoppedpeanutssuspendedinaconfectioners’sugarglaze.Thedirectionsofferyoutheoptionofusingchunkyjamor

smoothjelly.

FIELDNOTESTheDoughnutPlantinNewYorkCityhasbecomequitefamousforitsyeast-raisedaswellascake-styledoughnuts.ItwasattheirflagshipstorethatIfirstsampledajellydoughnut(theirsaresquare)withapeanutbutterglaze.Thisdoughnuthasbeenfeaturedontelevisionshowsandhailedasamust-try.IknewIhadtotakeastabatrecreatingitforyou.IfyoulovePB&J,don’tmissthisone.Notethattheglazemakesenoughtocoatabout24doughnuts;dependingonthedoughnutrecipeyouchoose,youmightneedmoreorlessglaze.Theglazerecipehalvesanddoubles

easily.

Yield:dependsonrecipechosen

INGREDIENTS

1 recipeBasicYeast-RaisedDoughnuts([>]),SweetCreamDoughnuts([>]),KrispyKremeKopykatDoughnuts([>]),orChocolateYeast-RaisedDoughnuts([>]),preparedthroughthefirstrise

1¼to2¼

cupsjam,fruitpreserve,orjellyofyourchoice(Ilikegrapeorseedlessraspberry;theactualamountdependsonthedoughnutrecipechosen.)

1½ recipesPeanutButterGlaze([>])

DIRECTIONS

1. Generously flour two rimmed baking sheet pans.Gently punch down the

doughanddivideitinhalf.2. Rolloutthedoughandeitherfillthenfrythedoughnuts(ifusingachunky

jam)or fry then fill thedoughnuts (ifusingasmooth jelly)asdirected insteps2–4ofJellyDoughnuts([>]).Letthedoughnutscool.

3. 3. Line two rimmed baking sheet panswith aluminum foil or parchmentpaper.Dipthetopofeachdoughnutintheglazeorspreaditusingasmalloffsetspatula.(Ifthereisextraglaze,dipmoreofthedoughnuts’surface,ifyou like.)Let thedoughnuts siton thepreparedpansuntil theglaze sets,about5minutes.

Pineapple-FilledPiñaColadaDoughnuts

DESCRIPTIONAlloftheflavorsofapinacolada—pineapple,rum,andcoconut—cometogetherinthisdoughnut.Yeast-raiseddoughnutsare

filledwithpineapple,toppedwithrumglaze,andsprinkledwithcoconut.Tomakea“virgin"version,substitutepineapplejuicefortherum.

FIELDNOTESThesewillknockyoursocksoff!Awholecannedpineappleringisembeddedinsidearingshapedraiseddoughnutandnoonewillbeabletofigureouthowyougotitinthere!Followthetechniquescarefullyandtheresultswillbeimpeccable.Itisnotdifficult;youjusthavetobe

precise.Youwillneedtwodifferentsizesofroundcutters:3⅛-inchand⅞-inch.Ifyouhaveacompletesetofcutters,youwillmostlikelyhavethese

sizes.

Yield:about14pineapple-filleddoughnuts

INGREDIENTS

2 20-ouncecanspineapplerings,packedin100½juice(notsyrup),drained,juicereserved,andringspatteddryFlavorlessvegetableoilfordeep-frying,suchascanola

Pineapplerumglaze:

3 tablespoonspineapplejuice,reservedfromcannedpineapple3 tablespoonsgoldenrumoradditionalpineapplejuicereservedfromcannedpineapple

3 cupssiftedconfectioners’sugar1½ cupslightlypackedsweetenedlongshredcoconut

DIRECTIONS

1. Generously flour two rimmed baking sheet pans.Gently punch down thedough and divide it in half.Roll out one piece on a lightly flouredworksurface to about ¼-inch thickness. Cut out dough rounds with a lightlyfloured 3 ⅛-inch round cutter. Repeat with the remaining dough. Gentlygather the scraps, press them together, roll out the dough, and cut out asmany additional rounds as possible.Make sure you end upwith an evennumber.

2. Thisstepisveryimportantinorderforthedoughnutstowork,sotakeyourtime.Takeadoughroundandpatitoutsothatitisabout½inchlargerallthewayaroundthanthepineapplering.Placeapineappleringinthecenter.Dipapastrybrushinroom-temperaturewaterandlightlybrushtheedgesofthedougharoundthepineapple.Patoutanotherdoughroundtostretchitabit, place it on top of the pineapple, align the edges of the two doughrounds,anduseyourfingerstopressthemtogetherandsealtheroundsallthe way around. Flour the ⅞-inch cutter and cut out the center of thedoughnut.Repeatwiththeremainingdoughroundsandpineapplerings.

4. Linetworimmedbakingsheetpanswithatriplelayerofpapertowels.Heat3inchesofoilinadeeppotordeep-fatfryerto350°to355°F.Whentheoilishotenough,fryafewdoughnutsatatime;donotcrowd.Fryuntillightgolden brown, about 1½ minutes, flip them over, and fry for about 1½minutesmore,until lightgoldenbrownon theothersideaswell.Usingaslottedspoon,removeeachdoughnutfromtheoilanddrainthoroughlyonpaper towels.Repeatwith theremainingdoughnuts.Cooluntil justbarelywarmtothetouch.

5. Fortheglaze:Whisktogetherthepineapplejuiceandruminasmallbowl.Placetheconfectioners’sugarinamediumbowlandwhiskintheliquid,alittlebitata time,until thedesiredconsistency is reached.Dip the topofeachdoughnutintheglazeandsprinklegenerouslywiththecoconutwhiletheglazeisstillwet.Letsitforabout5minutestoallowtheglazetoset.

PumpkinSpiceDoughnuts

DESCRIPTIONThiscake-styledoughnutisgentlyspicedtoallowthepumpkinflavortoshinethrough.Itpairswellwithsimpleglazesanddry

toppings.

FIELDNOTESUsecannedpumpkinpuree,notpumpkinpiefilling,whichissweetenedandspiced.ForthephotowedrizzledthedoughnutwithHardSugarGlaze([>]).Feelfreetomixandmatchtoppingswiththisrecipe,suchasSpicedOrangeGlaze([>])orasimpleCinnamon-SugarTopping

([>]).

INGREDIENTS

3 cupsall-purposeflour1 cupplus2tablespoonssiftedcakeflour1 tablespoonplus1teaspoonbakingpowder1 teaspoongroundcinnamon1 teaspoonsalt½ teaspoonbakingsoda½ teaspoongroundginger½ teaspoonfreshlygratednutmeg1 cupcannedpumpkinpuree2 largeeggs,atroomtemperature½ cupgranulatedsugar½ cupfirmlypackedlightbrownsugar½ cupfull-fatsourcream,atroomtemperature2 tablespoonsflavorlessvegetableoil,suchascanola,plusmorefordeep-frying

Glaze(s)ortopping(s)ofyourchoice

DIRECTIONS

1. Whisk together both flours, the baking powder, cinnamon, salt, bakingsoda,ginger,andnutmeginamedium-sizebowltoaerateandcombine.

2. In a large bowl, beat together the pumpkin puree, eggs, and both sugarswithanelectricmixeruntilcreamy,orwhiskwellbyhand.Beatinthesourcream and 2 tablespoons oil until combined.Add the drymixture in twobatchesandstirwithawoodenspoonjustuntilthedoughcomestogether.Coverandrefrigerateforatleast2hoursoruptoovernight.

5. Fryafewdoughnutsatatime;donotcrowd.Fryuntillightgoldenbrown,about1½minutes,flipthemover,andfryforabout1½minutesmore,untillightgoldenbrownontheothersideaswell.Usingaslottedspoon,removeeachdoughnut fromtheoilanddrain thoroughlyonpaper towels.Repeatwiththeremainingdough.

6. Whilethedoughnutsarestillslightlywarm,applydrytopping(s)orglaze(s)asdesired.

RainbowSprinkleDoughnuts

DESCRIPTIONThisisaclassicbuttermilkdoughnutspeckledwithmulticoloredsprinkles(orjimmies,dependingonwhereyoulive).Asimplevanillaglaze

toppedwithadditionalsprinklescompletestherecipe.

FIELDNOTESNotsurprisingly,kidslovethese!Theyareaperfectrecipetomakeduringschoolvacationsorforbakesales.Youcouldalsostartwith

MashedPotatoDoughnuts([>])orSourCreamDoughnuts([>]).

INGREDIENTS

1 recipeOld-FashionedButtermilkDoughnuts([>]),preparedwith3tablespoonsrainbowsprinklesfoldedintothebatter,cutinto3-inchrings,fried,andbeginningtocool

2 recipesHardVanillaGlaze(variationofHardSugarGlaze,[>]),madeimmediatelybeforeusingRainbowsprinkles

DIRECTIONS

1. Linetworimmedbakingsheetpanswithaluminumfoilorparchmentpaper.2. Dipthetopofeachdoughnutintotheglazeandgenerouslyscattersprinkles

ontopoftheglazebeforeitsets.Letthedoughnutssitonthepreparedpansuntiltheglazesets,about5minutes.

Raspberry—CrèmeFraîcheDoughnuts

DESCRIPTIONThisyeast-raiseddoughnutisfilledwithbothadollopofcrèmefraîcheandfreshraspberries.

FIELDNOTESCrèmefraîcheisacultureddairyproductsimilartosourcream,butmuchmorenuanced,complex,andelegantinflavor.Youcanfinditincheesestoresaswellasinthecheesedepartmentordairysection

ofbettersupermarkets.IlikeVermontButter&CheeseCreamerybrandforitsreliablythickconsistencyandbrilliant

whitecolor.Youcouldtossthedoughnutsinregulargranulatedsugar,butsuperfinesugargives themadelicate lookandcrunch. It issold inboxesneartheregularsugarinthebakingaisle.

INGREDIENTS

1¼ cupscrèmefraîche1 pintfreshraspberries(Youwillneed50to80raspberries,dependingontheirsize.)

Flavorlessvegetableoilfordeep-frying,suchascanolaSuperfinesugar

DIRECTIONS

1. Generously flour two rimmed baking sheet pans.Gently punch down thedoughanddivideitinhalf.Rolloutonepieceofdoughonalightlyfloured

work surface to ¼-inch thickness. Cut out dough rounds with a lightlyfloured 2½-inch round cutter. Repeat with the remaining dough. Gentlygather the scraps, press them together, roll out the dough, and cut out asmany additional rounds as possible.Make sure you end upwith an evennumber.

2. Usingtwocerealspoons,dollopabout2teaspoonsofcrèmefraîcheinthecentersofhalfofthedoughrounds.Press2or3raspberries(dependingontheir size) into thecrèmefraîche.Dipapastrybrush in room-temperaturewaterand lightlybrush theedgesof thedougharound the filling.Placeaplain roundon topofeach filled roundandpress theedges togetherwithyourfingertipstosealthemwell.

4. Linetworimmedbakingsheetpanswithatriplelayerofpapertowels.Heat3inchesofoilinadeeppotordeep-fatfryerto350°to355°F.Whentheoilishotenough,fryafewdoughnutsatatime;donotcrowd.Fryuntillightgolden brown, about 1½ minutes, flip them over, and fry for about 1½minutesmore,until lightgoldenbrownon theothersideaswell.Usingaslottedspoon,removeeachdoughnutfromtheoilanddrainthoroughlyonpaper towels. Repeat with the remaining doughnuts. Cool until barelywarm.

5. Tossthedoughnutsinsuperfinesugartocoatcompletely.

RedVelvetDoughnuts

DESCRIPTIONThesefriedredvelvetdoughnutshavethetraditionalredcolorandsubtlecocoaflavor.Creamcheesefrostingisslatheredontop.

FIELDNOTESRedvelvetbatterhasalotofredfoodcoloringandactuallyjustabitofcocoa;itisnotaverychocolateyflavor,butyoucan’tkeepthefansaway.Creamcheesefrostingisexpected,soIhaveincludedithere,butdon’tshyawayfromtryingDarkChocolateGanacheGlaze([>])oranyofthechocolateglazes.Chocolatedoughnutsaresodarkthatitishardtotell

whentheyaredone;fryingandtestingasampledoughnutisamust.

Yield:aboutnine3-inchdoughnuts

INGREDIENTS

1¾ cupsplus3tablespoonsall-purposeflour¾ cupsiftedcakeflour¾ cupsugar2 tablespoonssiftedDutchprocessedcocoapowder2 teaspoonsbakingpowder1 teaspoonsalt¼ teaspoonbakingsoda1 largeegg,atroomtemperature2 largeeggyolks,atroomtemperature¾ cupbuttermilk,atroomtemperature3 tablespoonsunsaltedbutter,meltedandcooled1 teaspoonredfoodcoloring(gelorliquid)½ teaspoonpurevanillaextract

Flavorlessvegetableoilfordeep-frying,suchascanola½ arecipeCreamCheeseFrosting([>])

DIRECTIONS

1. Whisk together both flours, the sugar, cocoa, baking powder, salt, andbakingsodainasmallbowltoaerateandcombine.

2. Inalargebowl,beattogetherthewholeeggandeggyolkswithanelectricmixeruntilpaleandcreamy,orwhiskwellbyhand.Beatinthebuttermilk,melted butter, food coloring, and vanilla until combined. Add the drymixture in twobatchesandstirwithawoodenspoon justuntil thedoughcomestogether.Coverandrefrigerateforatleast2hoursoruptoovernight.

4. While theoil isheating,dust theworksurfaceliberallywithflour.Scrapethedoughontothesurface,dustthetopofthedoughlightlywithflour,androlloutto½-inchthickness.Cutoutdoughnutswithalightlyfloured3-inchround cutter. Gently gather the scraps, press them together, roll out thedough,andcutoutasmanyadditionaldoughnutsaspossible.

5. Frya fewdoughnutsat a time;donotcrowd.Fryabout1minuteand40seconds, flip themover,andfryforabout1minuteand40secondsmore,until just cooked through. Using a slotted spoon, remove each doughnutfrom the oil and drain thoroughly on paper towels. Repeat with theremainingdough.

6. Whilethedoughnutsarestillbarelywarm,spreadthetopswiththefrosting,usingasmalloffsetspatula.

RichYeast-RaisedDoughnuts

DESCRIPTIONEggyolk-rich,thesedoughnutshaveabeautifulgoldencolorandarehighlyflavoredwithvanilla,makingthemmoreflavorfulthanmyBasicYeast-RaisedDoughnuts([>]).Thedoughhasalotofcharacterunto

itself—it’salmostlikeabrioche.

FIELDNOTESNotallyeast-raiseddoughnutsarecreatedequal.Somefunctionmoreasalight,chewybackdropfortheirfillings,whileothers,suchasthese,aremoreofanall-aroundpastry.Mixandmatchwiththe

fillingsandtoppingsofyourchoice.

Yield:about eighteen 2½-inch filled round doughnuts or about sixteen 3-inchringshapeddoughnuts

INGREDIENTS

¾ cupwarmwholemilk(110°to115°F)1 0.25-ouncepackageactivedryyeast½ cup(1stick)unsaltedbutter,meltedandcooledslightly½ cupsugar7 largeeggyolks,atroomtemperature,beaten2 tablespoonspurevanillaextract1 teaspoonsalt3to3¼

Flavorlessvegetableoilfordeep-frying,suchascanolaFilling(s),topping(s),and/orglaze(s)ofchoice

DIRECTIONS

1. Placethewarmmilkinalargebowlandsprinkletheyeastoverit.Stir tocombine and let sit for 5minutes.Meanwhile,whisk together themeltedbutter,sugar,eggyolks,vanilla,andsaltinamedium-sizebowl.

2. Whisk the egg yolkmixture into the yeastmixture. Stir in 3 cups of theflour;themixturewillbeverywet.Ifusingastandmixer,attachthedoughhookandmixuntilthedoughiscombinedandelastic,about2minutes.Youcan also do this by hand with a wooden spoon, beating vigorously forseveralminutes.Addadditionalflour,1tablespoonatatime,onlyifneededtocreateasoft,elasticdoughthatisstillslightlysticky.

3. Scrape the dough into a buttered bowl, making sure there is plenty ofheadroom.Coverthebowlwithplasticwrapandplaceinawarm,draft-freelocationtoriseuntildoubledinsize,about2hours.

4. Gently deflate the dough, gather it into a ball again, cover with plasticagain,andletriseforanother30minutes.

5. Generously flour two rimmed baking sheet pans.Gently punch down thedoughanddivideitinhalf.Rolloutonepieceofdoughonalightlyflouredworksurfaceto½-inchthickness.Cutoutdoughnutswithalightlyflouredcutter. Use a 2½-inch round cutter for filled doughnuts or a 3-inchringshapedcutterforaclassicdoughnutshape.Repeatwiththeremainingdough.Gently gather the scraps, press them together, roll out the dough,andcutoutasmanyadditionaldoughnutsaspossible.Placethedoughnuts,wellspaced,onthepreparedpans.Letriseinawarm,draft-freelocationforabout30minutes.

7. Insertthefilling(s)and/orapplydrytopping(s)orglaze(s)asdesired.

RicottaFritters

DESCRIPTIONSmallandlight,thesefrittersareheavilydustedwithconfectioners’sugar.Youcanmaketheminsizesrangingfromlargeolives

togolfballs.

FIELDNOTESThisisaclassicItalianfrieddoughdessert.Somerecipesdonotincludesugarorlemonzest,butIprefertoaddboth.Theoverallflavorisdelicate,buttheadditionalflavoringsaddoomph.Mostrecipescallforall-purposeflour,butIfindthattheuseofcakeflourmakesthesepositivelyetherealintexture.Sometimesreferredtoaszeppole,thesefrittersareoften

servedinItalyforSt.Joseph’sDay(March19).

Yield:about25smallfritters

INGREDIENTS

1 cupwhole-milkricotta¼ cupgranulatedsugar2 largeeggs,atroomtemperature1 teaspoonfinelygratedlemonzest½ teaspoonpurevanillaextract

Pinchofsalt¾ cupsiftedcakeflour1½ teaspoonsbakingpowder

Flavorlessvegetableoilfordeep-frying,suchascanolaConfectioners’sugar

DIRECTIONS

1. Linearimmedbakingsheetpanwithatriplelayerofpapertowels.Heat3

inchesofoilinadeeppotordeep-fatfryerto350°to355°F.2. Whiletheoilisheating,whisktogetherthericotta,granulatedsugar,eggs,

lemonzest,vanilla,andsaltinamedium-sizebowluntilsmooth.Whiskintheflourandbakingpowder.

3. Usea1-inchicecreamscooptodropthebatter(carefully)intothehotoil.Alternatively,youcanmakesmallroundsbyscoopingabitofdoughwithone teaspoonandscraping itoff into theoilwithanother teaspoon.Fryafewata time;donotcrowd.Fryuntilgoldenbrown,about1minute, flipthemover,andfryforabout1minutemore,untilgoldenbrownontheotherside aswell.Using a slotted spoon, remove each fritter from the oil anddrainthoroughlyonpapertowels.Repeatwiththeremainingdough.

4. 4.While they are stillwarm, coat the fritters heavilywith confectioners’sugar. You can sift the sugar over them on a baking sheet pan, then rolltheminexcessconfectioners’sugaronallsides,oryoucangentlytosstheminabowlorabagofconfectioners’sugar.

RosePetalFrenchCrullers

DESCRIPTIONLight,airy,crispFrenchcrullersarebrushedwitharosewaterglazeandsprinkledwithediblerosepetals.

FIELDNOTESTheDoughnutPlantinNewYorkCityoftenoffersadoughnutcoveredinastickyglazetowhichrosepetalscling.Itisbeautiful,butIfindthetextureofthedoughnuttobeheavierthanwhatIthinkisappropriateforsuchanetherealconcept.TheuseofFrenchcrullersasabase,inmyopinion,raisesthisdoughnuttoevengreaterheightsofdelectability.Rosewatercanbefoundinspecialtystoresortheinternationalaisleofsomesupermarkets.Rosesareedible,butpesticidesarenot—findunsprayedrosesfromahomegarden,farmer’smarket,orotherreliablesource.

INGREDIENTS

Rosewaterglaze:

1 cupsiftedconfectioners’sugar2 tablespoonsmilk2 teaspoonsrosewater1 recipeFrenchCrullers([>]),friedandbeginningtocoolFreshpesticide-freerosepetals

DIRECTIONSWhisk together the confectioners’ sugar,milk, and rosewater in a small bowluntilsmooth.Immediatelyapplytheglazealloverthetopsofthecrullerswitha

pastrybrushordipthetopsintheglaze.Sprinklewithrosepetalswhiletheglazeisstillwet.Letsitfor5minutestoallowtheglazetoset.

SpicedChocolateDoughnuts

DESCRIPTIONThischocolatecakedoughnutisenlivenedwithcinnamon,nutmeg,cardamom,cloves,andgingerinboththedoughandthesparkly

sugartopping.

FIELDNOTESTheseofferatwistontheexpectedflavorsthatusuallyaccompanychocolate.Forchocolatedoughnutfans,theyareanice

additiontoyourrepertoire.Iparticularlylovehavingonewithacupofsteaming-hotmilkyblacktea.Ifyoulikespicyhot,addtheoptional

cayenne.

INGREDIENTS

1 recipeChocolateCake-StyleDoughnuts([>]),preparedadding1teaspooneachgroundcinnamonandfreshlygratednutmegand½teaspooneachgroundcardamom,groundcloves,groundginger,andcayennepepper(optional)tothedrymixture,cutinto3-inchrings,fried,andbeginningtocool

1 recipeCinnamon-SugarTopping([>]),preparedadding½teaspoongroundcardamom

DIRECTIONSWhile they are still slightly warm, roll the doughnuts on all sides in thecinnamon-sugar-cardamomtopping.

SweetCreamDoughnuts

DESCRIPTIONThisspringy,tenderyeast-raiseddoughnuthasanalmostbrioche-likeflavor.

FIELDNOTESIfoundarecipebythisnameinane-bookbyPeterRublecalled173RecipesforHomemadeDoughnuts.Theingredientsand

techniquewereunlikeanythingIhadeverseeninadoughnutrecipe,soIhadtotryit.Iincreasedthesaltandaddedeggyolk,vanilla,andnutmeg(stillyieldingaveryneutral-flavoreddoughnut),andmytestingrequiredtwiceasmuchflourashisrecipesuggested.Thisisanadaptedrecipe,butyouwillstillfollowtheoriginal—andveryunusual—techniqueofpouringboilingwateroverheavycream.Kidswhoarefamiliarwithmoreclassic

bakingtechniqueswillfindthisfascinating,asdoI.

Yield:about thirty-six 2½-inch filled round doughnuts or about thirty 3-inchringshapeddoughnuts

INGREDIENTS

¼ cupwarmwater(110°to115°F)1 0.25-ouncepackageactivedryyeast½ cupflavorlessvegetableoil,suchascanola,plusmorefordeep-frying½ cupheavycream6 tablespoonssugar½ teaspoonsalt½ teaspoonfreshlygratednutmeg½ teaspoonpurevanillaextract2½ cupsboilingwater3 largeeggyolks,wellbeaten8 cupsall-purposeflour,plusmoreifneeded

Filling(s),topping(s),and/orglaze(s)ofchoice

DIRECTIONS

1. Placethewarmwaterinasmallbowlandsprinkletheyeastoverit.Stirtocombineandletsitfor5minutes.

2. Place ½ cup oil, the cream, sugar, salt, nutmeg, and vanilla in a largeheatproofbowl.Pourtheboilingwaterovertheoil-creammixture,whisktocombine,andletcooltolukewarm.

3. Whisktheyeastmixtureandbeateneggyolksintothelukewarmmixture.Add the flour gradually until a soft, slightly sticky, elastic dough forms.Kneadwellbyhandorusethedoughhookofastandmixer.Kneaduntilthedoughiselasticandpullsawayfromthesidesofthebowlwithalittlehelpfromaspatula.(Itmightstillbeabitstickyandnotcomeoffcleanlyonitsown;donotaddmoreflourorthedoughnutswillbedry.)

4. Scrape the dough into a buttered bowl, making sure there is plenty ofheadroom.Coverthebowlwithplasticwrapandplaceinawarm,draft-freelocationtoriseuntildoubledinsize,about2hours.

5. Generouslyflourthreerimmedbakingsheetpans.Gentlypunchdownthedoughanddivide it into fourths.Rolloutonepieceofdoughona lightlyflouredworksurfaceto½-inchthickness.Cutoutdoughnutswithalightlyflouredcutter.Usea2½-inchroundcutterforfilleddoughnutsora3-inchringshapeddoughnut cutter for a classicdoughnut shape.Repeatwith theremainingdough.Gentlygatherthescraps,pressthemtogether,rolloutthedough, and cut out as many additional rounds as possible. Place thedoughnuts,wellspaced,onthepreparedpans.Letriseinawarm,draft-freelocationfor30minutes.

6. Line three rimmed baking sheet panswith a triple layer of paper towels.Heat3inchesofoilinadeeppotordeep-fatfryerto350°to355°F.Whentheoilishotenough,fryafewdoughnutsatatime;donotcrowd.Fryuntillightgoldenbrown,about1minuteand15seconds,flipthemover,andfryfor about1minuteand15 secondsmore,until lightgoldenbrownon theotherside.Usingaslottedspoon,removeeachdoughnutfromtheoilanddrainthoroughlyonpapertowels.Repeatwithremainingdoughnuts.

7. Insertfilling(s)and/orapplydrytopping(s)orglaze(s)asdesired.

SweetPotatoDoughnuts

DESCRIPTIONCrispoutsideandtenderinside,thesedoughnutshaveaslightlydense,velvetycrumb.Thesweetpotatoaddsvibrantcolor,rich

texture,andamild,sweetflavor.Thesedoughnutspairwithmanytoppingsandglazes;IsuggestCinnamon-SugarTopping([>])aswellasCitrus

Glaze([>])madewithorangejuice.

FIELDNOTESIliketousedeeporange-coloredsweetpotatoestogivethefinisheddoughnutextracolor,whichIdothinkispartofitscharm.Youcaneitherbakethesweetpotatoormicrowaveitonthe"bakedpotato"setting.

Iuseapastryblendertomashitfinelybeforemeasuring.

INGREDIENTS

2½ cupsall-purposeflour1 cupsiftedcakeflour2 teaspoonsbakingpowder¾ teaspoonsalt½ teaspoonbakingsoda½ teaspoongroundcinnamon¼ teaspoonfreshlygratednutmeg1 cupsugar2 largeeggs,atroomtemperature1 cuplightlypackedmashedsweetpotato,cooled(seeFieldNotes)1 cupfull-fatsourcream,atroomtemperature1 teaspoonpurevanillaextract

Flavorlessvegetableoilfordeep-frying,suchascanolaTopping(s)and/orglaze(s)ofchoice

DIRECTIONS

1. Whisk together both flours, the baking powder, salt, baking soda,cinnamon,andnutmeginamedium-sizebowltoaerateandcombine.

2. Inalargebowl,beattogetherthesugarandeggswithanelectricmixeruntilpaleandcreamy,orwhiskwellbyhand.Beatinthemashedsweetpotato,sour cream, and vanilla just until combined.Add the drymixture in twobatchesandstirwithawoodenspoonjustuntilthedoughcomestogether.Coverandrefrigerateforatleast2hoursoruptoovernight.

4. Whiletheoilisheating,dusttheworksurfacegenerouslywithflour.Scrapethedoughontothesurface,dustthetopofthedoughlightlywithflour,androlloutto½-inchthickness.Cutoutdoughnutswithalightlyfloured3-inchround cutter. Gently gather the scraps, press them together, roll out thedough,andcutoutasmanyadditionaldoughnutsaspossible.

6. Applydrytopping(s)orglaze(s)asdesired.

ToastedAlmondDoughnuts

DESCRIPTIONYeast-raiseddoughnutsarefilledwithalmondpaste,drenchedinalmondglaze,andsprinkledwithcaramelizedalmondsforatriple-

almonddelight.

FIELDNOTESIabsolutelylovetheflavorofalmondpasteandwasdeterminedtoworkitintoadoughnut.Ifyoulikealmond-filledDanishpastries,thesewillappealtoyou.IuseAmericanAlmondbrandalmondpaste,whichcanbefoundatKingArthurFlour(seeResources,[>]).Notethatthecaramelizedalmondscanbemadeseveraldaysaheadoftime,aslongasyoustoretheminanairtightcontainerawayfromanyhumidity.

Yield:abouttwenty-eight2½-inchdoughnuts

INGREDIENTS

Caramelizedalmonds:

2 cupssugar½ cupwater2⅔

cupssliveredorslicedblanchedalmonds,roughlychopped

1 recipeKrispyKremeKopykatDoughnuts([>])orBasicYeast-RaisedDoughnuts([>]),prepared

throughthefirstrise22 ouncesalmondpaste2 recipesSoftandSheerAlmondGlaze(variationofSoftandSheerSugarGlaze,[>])

DIRECTIONS

1. For the caramelized almonds: Line a rimmed baking sheet pan withparchment paper or aluminum foil and coatwith nonstick cooking spray.Stir the sugar andwater together in a large saucepan.Bring to a simmerover medium-high heat, swirling the pan once or twice, but do not stir.Cook(again,withoutstirring)untilthesugariscaramelizedandhasturnedamediumgoldenbrown.Stirinthealmondsuntilcoated,thenimmediatelyscrape themoutonto thepreparedpan.Coolandchopfinely.Thiscanbedoneupto4daysahead;storeinanairtightcontaineratroomtemperature.

2. Generously flour two rimmed baking sheet pans.Gently punch down thedoughanddivideitinhalf.Rolloutonepieceofdoughonalightlyflouredwork surface to ¼-inch thickness. Cut out dough rounds with a lightlyfloured2½-inchroundcutter.Repeatwiththeremainingdough.Gatherthescraps, press them together, roll out the dough, and cut out as manyadditionalroundsaspossible.Makesureyouendupwithanevennumber.

3. Takewalnut-sizedchunksofalmondpasteandflattenthemintodisksabout¼ inch thick. Place the almond paste disks in the centers of half of thedough rounds. Dip a pastry brush in room-temperature water and lightlybrushtheedgesofthedougharoundthealmondpaste.Placeaplainroundontopofeachfilledroundandpresstheedgestogetherwithyourfingertipstosealthemwell.

5. Linetworimmedbakingsheetpanswithatriplelayerofpapertowels.Heat3inchesofoilinadeeppotordeep-fatfryerto350°to355°F.Whentheoilishotenough,fryafewdoughnutsatatime;donotcrowd.Fryuntillightgolden brown, about 1½ minutes, flip them over, and fry for about 1½minutesmore, until lightgoldenbrownon theother side.Using a slottedspoon, removeeachdoughnut fromtheoilanddrain thoroughlyonpapertowels.Repeatwithremainingdoughnuts.

6. While the doughnuts are still slightly warm, dip the tops in the glaze.Sprinklethealmondsontopwhiletheglazeisstillwet.Letsitforabout5minutestoallowtheglazetoset.

ToffeeCrunchChocolateGanacheDoughnuts

DESCRIPTIONThesearesourcreamdoughnutswithtoffeebitsandsemisweetchocolatechipsfoldedintothedough.Aftercooling,thetopsareslatheredwithdarkchocolateganacheandsprinkledwithmoretoffeebits.

FIELDNOTESIuseHeathBitsOBrickleorSkorToffeeBits;theyareeasytofindinmostsupermarkets.Justmakesuretouseplaintoffeebitsandnotchocolate-coveredtoffeebits(whicharedelicious,butnotwhatiscalledforhere).Youwillhavesomeleftoverganache,whichisheavenlymeltedovericecream.Inthewinter,Iliketoplaceadollopofganacheinamugwith

milkandmicrowaveforinstanthotchocolate!

INGREDIENTS

1 recipeSourCreamDoughnuts([>]),preparedfolding1cupeachminiaturesemisweetchocolatemorselsandtoffeebits(suchasHeathBits’OBrickle)intothefinaldough,cutinto3-inchrings,fried,andbeginningtocool

1 recipeDarkChocolateGanacheGlaze([>])⅔ cuptoffeebits

DIRECTIONSWhile thedoughnutsarestillslightlywarm,dip the tops in theglaze.Sprinklegenerouslywith the toffee bitswhile the glaze is stillwet.Let sit for about 5minutestoallowtheglazetoset.

VanillaBeanCustardDoughnuts

DESCRIPTIONTheseyeast-raiseddoughnutsarefilledwithvanillapastrycreamandcoveredwithavanillaglazefortonsofvanillaflavor.

FIELDNOTESYouwillneedvanillaextractandvanillabeansforthisrecipe.Usepurevanillaextractforthebestflavor;IlikeNielsen-Masseybrand.Whenshoppingforvanillabeans,lookforsoft,plump,moistbeans.Theyshouldlookshinyandbepliable,ifyoucanfeelthem(sometimestheyareinaglasscontainer).Bourbonbeans,bytheway,areatypeofvanillabean

andhavenothingtodowiththewhiskey.

INGREDIENTS

1 recipeRichVanillaPastryCream(variationofPastryCream,[>])1 recipeKrispyKremeKopykatDoughnuts([>])orBasicYeast-RaisedDoughnuts([>]),cutinto2½-inchrounds,fried,andbeginningtocool

1 plump,moistvanillabean2 recipesSoftandSheerVanillaGlaze(variationofSoftandSheerSugarGlaze,[>]) PastrybagandcouplerfittedwithaBismarck#230tip

DIRECTIONS

1. Scrapethepastrycreamintothepastrybag.Insertthetipintothesideofacooleddoughnut.Squeezethepastrybagandfillthedoughnutwithpastrycreamjustuntilthecenterofthedoughnutslightlybulges.(Youareaiming

to pipe a generous 2 to 3 teaspoons of filling inside.) Repeat with theremainingdoughnutsandpastrycream.

2. Slitthevanillabeanlengthwiseanduseabutterknifeorteaspoontoscrapeall of the tiny seeds into the glaze. Whisk until the seeds are evenlydispersed.

VeganGlutenFreeBakedDoughnuts

DESCRIPTIONThesesoft,moistbakeddoughnutsjusthappentobeglutenfreeandvegan.Toporglazeasyoulike;Isuggestkeepingitsimplewith

cinnamonsugar.

FIELDNOTESApplesaucelendsmoisturetothesedoughnuts,whicharebasedonarecipefromBabyCakesCoverstheClassics(ClarksonPotter,2011).Ihavetweakedboththeingredientsandthetechnique.IfyouareeverinNewYorkandareafanofglutenfreebakedgoods,makeabeelineforBabyCakesNYC.Vegansugariscalledfor,assomerefinedsugarisprocessedwithananimalby-productcalledbonechar.Italldependsonhowstrictaveganyouare(orareserving);manyveganseatregular

granulatedsugar.Xanthangumisacommoningredientusedwhenbakingglutenfree.Ithelpscreateatendertextureintheabsenceofglutenandisavitalingredient.YoucanfinditatWholeFoodsMarketorwhereveryou

shopforglutenfreebakingingredients.

INGREDIENTS

1¾ cupsplus2tablespoonssiftedglutenfreebakingmix,suchasBob’sRedMillAll-PurposeBakingFlour

1½ teaspoonsbakingpowder½ teaspoonsalt½ teaspoonxanthangum¼ teaspoonfreshlygratednutmeg⅛ teaspoonbakingsoda¾ cupplus2tablespoonsvegansugar½ cuphotwater

⅓ cupunsweetenedapplesauce3 tablespoonspurevanillaextract½ arecipeCinnamon-SugarTopping([>]),madewithvegansugar

DIRECTIONS

1. Positionarackinthemiddleoftheoven.Preheattheovento325°F.Coattwo standard-sized doughnut pans (12wells total) with nonstick cookingspray.

2. Whisk together the flour, bakingpowder, salt, xanthangum,nutmeg, andbakingsodainalargebowltoaerateandcombine.

3. Whisktogether thesugar,water,applesauce,andvanilla inamedium-sizebowl.Pourthewetingredientsoverthedrymixtureandfoldtogetherwithawooden spoon just until combined and smooth. Divide the batter evenlyamongthewellsofthepreparedpans.Useasmalloffsetspatulatospreadthebatterevenly,ifnecessary.

4. Bake until a toothpick inserted in the center of a doughnut shows a fewmoistcrumbswhenremoved,about12minutes.Coolthepansonracksforabout5minutes,andthenunmoldthedoughnutsdirectlyontotheracks.

5. Whilethedoughnutsarestillwarm,tosstheminthecinnamonsugaruntilcompletelycoated.

WhiteChocolateTruffleDoughnuts

DESCRIPTIONThisisacake-styledoughnutdippedintoawhitechocolateganacheglaze(justlikeameltedtruffle)andcoveredwithwhitechocolate

curls.

FIELDNOTESWhitechocolateisn’tchocolateatall,accordingtotheFDA,asitdoesn’tcontainanycacaomassfromthecacaobean.High-qualitywhitechocolatewill,however,havecocoabutterlistedasitsfat.Nootherfat,suchascottonseedoilorpalmoil,shouldbelisted.Ihighlyrecommend

ValrhonaIvoireforthebestflavorandtexture.

Yield:dependsondoughnutrecipechosen;glazerecipemakesenoughtocoattwenty3-inchdoughnuts

INGREDIENTS

1 6-ounceblockwhitechocolate,suchasValrhonaIvoireorCallebaut

Whitechocolatetruffleglaze:

¾ cupheavycream21 ounceswhitechocolate,suchasValrhonaIvoireorCallebaut,finelychopped1 recipeSourCreamDoughnuts([>]),Old-FashionedButtermilkDoughnuts([>]),orChocolateCake-

StyleDoughnuts([>]),cutinto3-inchrings,fried,andbeginningtocool

DIRECTIONS

1. Useasharpvegetablepeelertoshavesmallcurlsofftheblockofchocolatedirectly into an airtight plastic container.Thesemaybemade a fewdaysaheadandrefrigerated.

2. Linetworimmedbakingsheetpanswithaluminumfoilorparchmentpaper.3. Fortheglaze:Bringthecreamtoasimmerina2-quartwidesaucepanover

mediumheat.Removefromtheheatandimmediatelysprinklethechoppedchocolate into the cream.Cover and let sit for 5minutes.Gently stir theganacheuntilsmooth—theheatofthecreamshouldmeltthechocolate.Ifthechocolatedoesnotmelt completely,place thepanoververy lowheatandstirtheganacheoften,untilitismelted,takingcarenottoburnit.Cooluntilwarmbutstill fluid.(Youmayhastenthecoolingprocessbystirringtheganacheoveranicebath.Ifitbecomestoofirm,orifyouwouldliketoreturn it to a softer state, simply place it over hotwater ormicrowave itbriefly.)

4. Pourthecooledglazeintoawide,shallowbowl.Whilethedoughnutsarestill slightly warm, dip the tops in the glaze or spread the glaze using asmall offset spatula. Sprinkle the glazed side generously with the whitechocolate curlswhile the ganache is cool but still a bit sticky.Let sit forabout5minutestoallowtheglazetoset.

WalnutStreusel-SourCreamDoughnutswithMapleGlaze

DESCRIPTIONThesecinnamon-spikedsourcreamdoughnutsarebrushedwithamapleglazeandtoppedwithnutty,crunchystreusel.

FIELDNOTESAversionofthesefirstappearedinBonAppétitmagazineinOctober2004.TheyaretheveryfirstdoughnutsIevercreated,soIthought

theydeservedareprisehere.

Yield:abouttwenty-four2½-inchdoughnuts

INGREDIENTS

Walnutstreusel:

1 largeeggwhite¼ cupgranulatedsugar1 teaspoongroundcinnamon1½ cupswalnuthalves,finelychopped

Doughnuts:

2½ cupsall-purposeflour1 cupplus1tablespoonsiftedcakeflour1 tablespoonbakingpowder1 teaspoongroundcinnamon1 teaspoonsalt

½ teaspoonbakingsoda1 cupgranulatedsugar2 largeeggs,atroomtemperature6 tablespoons(¾stick)unsaltedbutter,meltedandcooled1 cupfull-fatsourcream,atroomtemperature1 teaspoonpurevanillaextract

Mapleglaze:

2 cupssiftedconfectioners’sugar3 tablespoonspuremaplesyrup4 tablespoonswater

DIRECTIONS

1. For the streusel: Preheat the oven to 325°F. Line a rimmed baking sheetpanwithparchmentpaper.Whisktheeggwhiteinasmallbowluntilfrothy.Whisk in thegranulatedsugarandcinnamon; fold in thenuts.Spread themixtureonthepreparedpaninathin,evenlayer.Bakeuntilthemixtureisbeginning todry,about10minutes.Stir tobreakup thenuts.Continue tobakeuntilthenutmixtureisgoldenbrown,about5minutesmore.Coolthepancompletelyonarack.Transferthestreuseltoacuttingboardandchopveryfinely.Transfertoawide,shallowbowl.

2. For the doughnuts: Whisk together both flours, the baking powder,cinnamon, salt, and baking soda in a medium-size bowl to aerate andcombine.

3. Inalargebowl,beattogetherthegranulatedsugarandeggswithanelectricmixeronmedium-highspeeduntilpaleandcreamy,orwhiskwellbyhand.Beatinthemeltedbutter,sourcream,andvanillauntilcombined.

4. Addthedrymixtureintwobatchesandstirwithawoodenspoonjustuntilthedoughcomestogether.Coverandrefrigerateforatleast2hoursoruptoovernight.

5. Remove the dough from the refrigerator. Line two rimmed baking sheetpanswithatriplelayerofpapertowels.Heat3inchesofoilinadeeppotor

deep-fatfryerto350°to355°F.6. Whiletheoilisheating,dusttheworksurfacewithflour.Scrapethedough

ontothesurface,dustthetopofthedoughlightlywithflour,androlloutto¾-inchthickness.Cutoutdoughnutswitha lightlyfloured2½-inchroundcutter.Gentlygather thescraps,press them together,andcutoutasmanyadditionaldoughnutsaspossible.

7. Fryafewdoughnutsatatime;donotcrowd.Fryuntillightgoldenbrown,about1minute,flipthemover,andfryforabout1minutemore,untillightgoldenbrownontheothersideaswell.Usingaslottedspoon,removeeachdoughnut from theoil anddrain thoroughlyonpaper towels.Repeatwiththeremainingdough.

8. Fortheglaze:Combinetheconfectioners’sugarandmaplesyrupinasmallsaucepan.Add3tablespoonsof thewaterandwhiskuntilsmooth,addingtheremaining1tablespoonwaterifnecessarytomakeathickbutsmoothandpourableglaze.Heatthemixturegentlyoverlowheatuntilverywarmto the touch but not hot. Remove from the heat and scrape into a wide,shallowbowl.

9. Whilethedoughnutsarestillslightlywarm,dipthetopsintheglaze,thenquickly dip the glazed side into the streusel. Arrange the doughnuts,streuselsideup,onarackforatleast30minutesorlongerifneededtosettheglazeandtopping.

Resources

Beryl’sCakeDecoratingandPastrySuppliesP.O.Box1584NorthSpringfield,VA22151(800)488-2749(703)256-6951Fax(703)750-3779beryls.com

There is a Beryl, and shewill often answer the phone herself. Look here forhigh-quality baking pans and tools, pastry bags and tips, sugar decorations,blocks of caramel, andmore. Peruse this voluminouswebsite for your bakinganddecoratingneeds.

Chocosphere(877)992-4626Fax(877)912-4626chocosphere.com

If you are looking for high-quality chocolate or gianduja, order from thisfabulousmail-ordercompany.Theyspecializeinallmyfavoritechocolatesthatare great to eat and to use in your baked goods. Owners Joanne and JerryKryszekofferexcellentpersonalservice,andtheyshipnationwide.

JustTomatoes,Etc.!P.O.Box807Westley,CA95387(800)537-1985(209)894-5371Fax(209)894-3146justtomatoes.com

This company makes freeze-dried fruits and vegetables that are crisp andcolorfulandhaveverytrueflavor.Thefruits,suchasstrawberries,raspberries,bananas, blackberries, cherries, and blueberries, add color and flavor todoughnuts,especiallyasdecoration.YoucanorderthemdirectorlookfortheminspecialtystoresandWholeFoodsMarket.LookforthedriedstrawberriesintheChocolate-CoveredStrawberryDoughnuts([>]).

KingArthurFlourP.O.Box876Norwich,VT05055(800)827-6836(802)649-3881Fax(800)343-3002kingarthurflour.com

This catalog and website offers high-quality flours, extracts, chocolates, bulkcaramel,instantespressopowder,scales,measuringcups(includinghandyonesinodd sizes),Zeroll scoops,doughnutpans, andmore.Asalways,my recipesaretestedwithKingArthurUnbleachedAll-PurposeFlour.

SurLaTableP.O.Box840Brownsburg,IN46112(800)243-0852Fax(317)858-5521surlatable.com

Thisfabulousmail-ordercompanyalsohasstoresthroughoutthecountry.Theyhave a great selection of KitchenAid mixers, baking pans, silicone spatulas,measuring implements,mixingbowls,chocolate,cocoapowder, lovelyservingpieces,andmuchmore.

Williams-Sonoma3250VanNessAvenueSanFrancisco,CA94109(877)812-6235Fax(702)363-2541williams-sonoma.com

Thiswell-knowncompanyoffersqualitybakingpans, tools, some ingredients,KitchenAidmixers,measuringimplements,andmore.

ZerollProductsP.O.Box999FortPierce,FL34954(800)USA-5000zeroll.com

This companymakes thebest ice creamscoops.Theycall themUniversalEZDishersonthesite,andtheycomeinmanysizes.Iusethe#40formystandarddoughnutholes.

MeasurementEquivalents

Pleasenotethatallconversionsareapproximate.

LiquidConversions

U.S. Metric1tsp 5ml1tbs 15ml2tbs 30ml3tbs 45ml¼cup 60ml⅓cup 75ml⅓cup+1tbs 90ml⅓cup+2tbs 100ml½cup 120ml⅔cup 150ml¾cup 180ml¾cup+2tbs 200ml1cup 240ml1cup+2tbs 275ml1¼cups 300ml1⅓cups 325ml1½cups 350ml1⅔cups 375ml1¾cups 400ml1¾cups+2tbs 450ml2cups(1pint) 475ml2½cups 600ml3cups 720ml4cups(1quart) 945ml(1,000mlis1liter)

WeightConversions

US/UK Metric½oz 14g1oz 28g1½oz 43g2oz 57g2½oz 71g3oz 85g3½oz 100g4oz 113g5oz 142g6oz 170g7oz 200g8oz 227g9oz 255g10oz 284g11oz 312g12oz 340g13oz 368g14oz 400g15oz 425g1lb 454g

OvenTemperature

°F GasMark °C250 1/2 120275 1 140300 2 150325 3 165350 4 180375 5 190400 6 200425 7 220450 8 230475 9 240500 10 260550 Broil 290

AlmondGlaze,Hard,[>]Glaze,SoftandSheer,[>]Toasted,Doughnuts,[>]–[>]

AppleFritters,[>]–[>]Apricot-CardamomDoughnuts,[>]–[>]

BBacon-MapleDoughnuts,[>]–[>]BakedDoughnuts,[>]BakedDoughnuts,Basic,[>]–[>]BananaDoughnutswithBananaGlaze,[>]–[>]Beignets,[>]–[>]Blueberry-SourCreamFritters,[>]–[>]BostonCreamDoughnuts,[>]–[>]BrownedButter-BrownSugarSourCreamDoughnuts,[>]–[>]Buttercream-FilledDoughnuts,[>]–[>]ButtermilkDoughnuts,Old-Fashioned,[>]

CCappuccinoDoughnuts,[>]–[>]Caramel-Bourbon-PecanDoughnuts,[>]–[>]CarrotCakeDoughnuts,[>]–[>]CerealKiller(akaFiberNone)Doughnuts,[>]–[>]Cheesecake-FilledRaisedDoughnuts,[>]–[>]

ChocolateCake-StyleDoughnuts,[>]–[>]ChipGanache-GlazedBakedDoughnuts,[>]–[>]CocoaGlaze,[>]-CoconutDoughnuts,[>]–[>]-CoveredStrawberryDoughnuts,[>]–[>]Dark,GanacheGlaze,[>]Dark,Glaze,[>]DippingSauce,Churroswith,[>]–[>]Double-,GanacheDoughnuts,[>]–[>]Doughnuts,Baked,[>]Doughnuts,Blackout,[>]–[>]Doughnuts,Spiced,[>]–[>]GanacheDoughnuts,ToffeeCrunch,[>]–[>]German,CakeDoughnuts,[>]–[>]MousseDoughnuts,[>]–[>]NutellaDoughnutswithGiandujaGanache,[>]–[>]–SaltedCaramelDoughnuts,[>]–[>]–SourCreamDoughnuts,[>]–[>]types,[>]White,TruffleDoughnuts,[>]–[>]Yeast-RaisedDoughnuts,[>]–[>]

Churros,[>]–[>]CiderDoughnuts,[>]–[>]

CinnamonSugar,BasicBakedDoughnutswith,[>]–[>]-SugarTopping,[>]

Coconut,[>]-ChocolateDoughnuts,[>]–[>]Cream-FilledDoughnutswithCoconutGlaze,[>]–[>]GermanChocolateCakeDoughnuts,[>]–[>]Pineapple-FilledPiñaColadaDoughnuts,[>]–[>]

CreamCheeseCheesecake-FilledRaisedDoughnuts,[>]–[>]Frosting,[>]

CrèmeBrûléeDoughnutsVersion#1,[>]–[>]Version#2,[>]–[>]

DoughnutHolesClassic,[>]–[>]preparing,[>]

Doughnutsapplyingdrycoatings,[>]baking,[>]equipmentfor,[>]–[>]fillingafterfrying,[>]fillingbeforefrying,[>]–[>]flavorcombinations,[>],[>]forming,[>]frying,[>]–[>]glazingandfrosting,[>]–[>]ingredientsfor,[>]–[>]troubleshooting,[>]–[>]

DoughnutShopGlazedDoughnuts,[>]–[>]

EspressoCreamFilling,CappuccinoDoughnutswith,[>]–[>]Double-,Doughnuts,[>]–[>]Glaze,Hard,[>]MochaGlaze,[>]

FFrenchCrullers,[>]

withGrandMarnierGlaze,[>]–[>]RosePetal,[>]–[>]

FrittersApple,[>]–[>]Blueberry-SourCream,[>]–[>]Peach-Pecan,[>]–[>]Ricotta,[>]–[>]

Frosting,CreamCheese,[>]

GGanache.SeeChocolate;Glaze(s)GermanChocolateCakeDoughnuts,[>]–[>]GingerbreadDoughnutswithLemonGlaze,[>]–[>]Glaze(s)

BrownSugar,[>]Caramel,[>]CiderSyrup,[>]Citrus,[>]Cocoa,[>]Coconut,[>]DarkChocolate,[>]DarkChocolateGanache,[>]GrandMarnier,[>]HardSugar,[>]Maple,[>],[>]–[>]MilkandHoney,[>]–[>]Mocha,[>]PeanutButter,[>]Pineapple-Rum,[>]SoftandSheerSugar,[>]SpicedOrange,[>]WhiteChocolateTruffle,[>]

GrapeExpectations,[>]–[>]

HHoneyCream-FilledDoughnutswithMilkandHoneyGlaze,[>]–[>]

JellyDoughnuts,[>]–[>]Doughnuts,PeanutButter-Glazed,[>]–[>]GrapeExpectations,[>]–[>]

KKrispyKremeKopykatDoughnuts,[>]–[>]

LLard-FriedDoughnuts,[>]–[>]

LemonDouble-,GlazedDoughnuts,[>]–[>]MeringueDoughnuts,[>]–[>]

Maple-BaconDoughnuts,[>]–[>]Glaze,[>],[>]–[>]

MarshmallowFluffandPeanutButterDoughnuts,[>]–[>]MochaGlaze,[>]

NNutellaDoughnutswithGiandujaGanache,[>]–[>]Nuts,toasting,[>]

PPastryCream,[>]

CrèmeBrûlée,[>]Honey,[>]

Peach-PecanFritters,[>]–[>]

PeanutButterGlaze,[>]–GlazedJellyDoughnuts,[>]–[>]andMarshmallowFluffDoughnuts,[>]–[>]

Pecan(s)-Caramel-BourbonDoughnuts,[>]–[>]GermanChocolateCakeDoughnuts,[>]–[>]Peach-PecanFritters,[>]–[>]

Pineapple-FilledPiñaColadaDoughnuts,[>]–[>]

PotatoMashed,Doughnuts,[>]Sweet,Doughnuts,[>]–[>]

PumpkinSpiceDoughnuts,[>]–[>]

RRainbowSprinkleDoughnuts,[>]–[>]Raspberry-CrèmeFraîcheDoughnuts,[>]–[>]RedVelvetDoughnuts,[>]–[>]RicottaFritters,[>]–[>]RosePetalFrenchCrullers,[>]–[>]

SSourCreamDoughnuts,[>]StrawberryDoughnuts,[>]–[>]SweetCreamDoughnuts,[>]–[>]SweetPotatoDoughnuts,[>]–[>]

TToffeeCrunchChocolateGanacheDoughnuts,[>]–[>]

VanillaBeanCustardDoughnuts,[>]–[>]Glaze,Hard,[>]Glaze,SoftandSheer,[>]

VeganGlutenFreeBakedDoughnuts,[>]–[>]

WWalnutStreusel-SourCreamDoughnuts,[>]–[>]WhiteChocolateTruffleDoughnuts,[>]–[>]

YYeast,proofing,[>]Yeast-RaisedDoughnuts

Basic,[>]–[>]Rich,[>]–[>]

a baker's field guide to doughnuts: more than 60 warm and fresh homemade treats

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