Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker

Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker

Mark Klebeck, Jess Thomson

Language: English

Pages: 144

ISBN: 1452102120

Format: PDF / Kindle (mobi) / ePub


Among enthusiasts, Seattle's Top Pot Doughnuts reigns supreme. Now, doughnut aficionados everywhere can enjoy these tasty treats at home. Committed bakers, casual home cooks, and sweet-toothed fans will eat up these 50 tried-and-true recipes from classic Old-Fashioneds to the signature Pink Feather Boa and become experts themselves after learning the secrets of doughnut-making tools, terms, and techniques (no, you don't need a deep fryer). And the selections of toppings and glazes, from chocolate to lavender? That's just icing on the doughnut.

Edible DIY: Simple, Giftable Recipes to Savor and Share

Taste of Home Recipes Across America: 735 of the Best Recipes from Across the Nation

Alexis and the Missing Ingredient (Cupcake Diaries, Book 16)

Gluten-Free Artisan Bread in Five Minutes a Day: The Baking Revolution Continues with 90 New, Delicious and Easy Recipes Made with Gluten-Free Flours

Bake It in a Cupcake: 50 Treats with a Surprise Inside

 

 

 

 

 

 

 

 

 

 

 

tbsp unsweetened Dutch-processed cocoa powder, sifted 11/2 tsp light corn/golden syrup 1/4 tsp iodized salt 1/4 tsp vanilla extract 1/3 cup/75 ml plus 1 tbsp hot water, plus more if needed CARAMEL 1/2 cup/100 g sugar 1/4 cup/60 ml water 1/4 cup/60 ml heavy (whipping)/double cream TIME 1 hour 20 minutes active time, plus icing EQUIPMENT Doughnut cutter (or 23/4 in/7 cm and 11/4 in/3 cm round cutters) * * * - First, make the doughnut dough: Sift the

cutter, then stretched and left to rise in our giant proofing oven for an eye-popping final size. At home, it’s easier to make them slightly smaller, so you can fry more than one or two at a time. Look for mace, which is the spice made from the outer layer of a nutmeg seed, in your grocery store’s spice aisle. Since the glaze works best while the doughnuts are still very warm, make the glaze while the doughnuts are rising the second time. * * * 3 tbsp (four 1/4 oz/7 g packets) active

doubled in size. - Using a candy thermometer to measure the temperature, heat oil (at least 2 in/5 cm deep) in a deep fryer, large pot, or high-sided frying pan over medium heat to 350°F/180°C. (For frying tips.) When the bars have doubled, carefully place one or two in the oil, taking care not to overcrowd them, and fry for about 30 to 40 seconds, or until light golden brown. (Note that the bars will look more brown when they’re done than they do in the oil.) Carefully turn the bars and fry

gossip, fuel up on coffee, and break up their day. As mass production became the norm across the food industry and people became increasingly mobile, Americans developed an even stronger taste for goods produced outside the home. Over the course of the 1950s and ‘60s, when American car ownership boomed, people started buying doughnuts on the go, at drive-throughs and gas stations. Doughnut chains expanded, and doughnuts became a quintessential American icon. Doughnut sales languished in the

water, plus more if needed 1/4 cup/60 ml smooth peanut butter, or other smooth nut butter 41/2 cups/1 lb/450 g confectioners’/icing sugar, sifted, plus more if needed 11/2 tsp light corn/golden syrup 1/4 tsp iodized salt 1/4 tsp vanilla extract TIME 10 minutes active time, plus icing * * * - In a small bowl, stir the water and the peanut butter with a fork until completely smooth. - Place 41/2 cups/450 g confectioners’/icing sugar and the corn/golden syrup, salt,

Download sample

Download