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    The Donut Cookbook: 100 Easy, Sweetened Homemade Donut Recipes To Relish
    The Donut Cookbook: 100 Easy, Sweetened Homemade Donut Recipes To Relish
    The Donut Cookbook: 100 Easy, Sweetened Homemade Donut Recipes To Relish
    Ebook218 pages1 hour

    The Donut Cookbook: 100 Easy, Sweetened Homemade Donut Recipes To Relish

    By Barb Swindoll

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    About this ebook

    Enjoy Well-Glazed, Filled And Delightfully Yummy Donuts, Made From Scratch!
    Call them, donuts or doughnuts; the fact is that these yummy delights bursting with irresistible flavor are what you need to brighten your day anytime. Whether you like them chocolaty, creamy, fruity, custardy, or sugared, you cannot beat the sweet feeling of deep satisfaction that comes from a fresh bite of those mini goodies called donuts.  
    In this cookbook, there are a 100 amazingly flavored donut recipes covered with delicious toppings that’ll leave you begging for more. There are the traditional and classic donuts; yeast-raised doughnuts as well as churros and beignets; donuts for holidays and special occasions; donuts made with popular drinks and not forgetting glazes, sugars and fillings to mix and match. You’d definitely enjoy the fun and new twist of making these donuts of all taste and occasions.
    Buy Now.

    LanguageEnglish
    PublisherMayorline
    Release dateJun 3, 2017
    The Donut Cookbook: 100 Easy, Sweetened Homemade Donut Recipes To Relish

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      Book preview

      The Donut Cookbook - Barb Swindoll

      Filling

      INTRODUCTION

      What comes to mind when you hear the word doughnut? Puffy rings filled with yummy goodness? Hmm…not quite! These delicious delights come in all manner of shapes (yes, they are not always round) —rings, balls, pillow-shaped, sticks or a puffy round disc, rectangles, etc and sizes. You can get creative with an innocent plain doughnut and jazz it up by embellishing it in beautiful colors, designs, flavors or even stacking them in various ways. No wonder they are irresistible and addictive!

      Doughnuts are baked or deep-fried pastries that can be enjoyed as breakfast, snacks or desserts. Doughnuts can be frosted, glazed or filled with different flavors, meats or fruits. They can also be sprinkled with crushed nuts, shredded coconuts, small bacon slices, chocolate chips, crumbled cookies, colorful sprinkles or any ready-to-eat cereal after glazing or frosting. With this cookbook in your hands, you too can create your own doughnut delicacy right from the comfort of your kitchen without buying or ordering from the store or pastry shop.

      Take Your Pick

      Doughnuts come is two basic styles: the cake doughnuts and the yeast or raised doughnuts.

      Raised Or Yeast Doughnuts

      These rely on yeast for leavening and are left to rise for a longer period before baking or frying, therefore increasing the preparation time. The batter of the yeast doughnut is moist and has more fat in it. Here, you’ll probably need a stand mixer fitted with a dough hook to knead the dough to activate the gluten for proper proofing (rising).

      Fried yeast doughnuts are puffier than the baked ones. They have a light line around the middle just above the oil level known as the proof line. Baked yeast doughnuts look more like soft dinner rolls. They are best coated with melted butter while still warm. Yeast doughnuts are airy on the inside and are great for filling with jam, chocolate or cream.

      Cake Doughnuts

      Unlike the yeast doughnuts, these make use of baking powder or baking soda for leavening. They require a shorter or no rising time before they are fried or baked. The batter comes together easily and is cooled before rolling to aid easier handling. Fried cake doughnuts require less fat in the batter than baked ones.

      Cake doughnuts have fluffy but dense crumb and are not ideal for filling. However, they are great for any kind of mix-in ranging from fresh berries, chocolate chips, dried fruits, nuts or whatever mix in you may want to add after mixing the batter.

      Tools And Equipments Needed

      You don’t really need much to get started in doughnut making. The tools and equipment needed are already found in most kitchens.

      1. A thermometer for deep frying will help in measuring and maintaining the temperature of the oil when frying. It should be fitted with a peg for attaching to the pot or pan.

      2. A large heavy pan or heavy-bottomed pot: ensure you pot is deep enough to hold oil about 2 inches deep and still have about 2 inches from the oil surface to the pot rim. If you have a deep fryer, you wouldn’t need a heavy-bottomed pot and a thermometer. But you’ll definitely need double the amount of oil required when frying with a pot or a pan.

      3. Kitchen Scale is handy especially in measuring the dry ingredients such as flour. Using volume measurements (e.g. cups, pint) can be misleading when these ingredients are compressed.

      4. Doughnut pans: There nothing like baking a doughnut in a pan specially made for it. Substituting with other pans like the muffin pan will give it a flat bottom and not its perfectly rounded shape.

      5. A stand mixer fitted with a paddle and dough hook: this takes the stress off kneading especially when making raised doughnut.

      6. 2½-inch Doughnut cutter: this necessary especially when making many doughnuts. You can use a round cookie or biscuit cutter or a glass rim; use a smaller cutter for the inner circle.

      7. A piping or pastry bag with a small round tip: This is used for shaping cake doughnuts and also for filling yeast doughnuts.

      Other items include a slotted spoon, non-terry towels, rolling pin, sieve, strainers, wax paper, baking racks, etc

      Principal Ingredients Needed

      The ingredients needed for doughnut making are as readily available and easy to get as the tools. Flour, sugar, yeast, oil and fats, baking powder and soda are all ingredients that should always be in your pantry.

      1. Sugar- It’s advisable to use sugars with smaller molecules (like superfine sugar or powdered sugar) as it blends easily with other powdered ingredients. Avoid using brown sugar and other less refined sugars for fried doughnuts as this make the doughnuts darken quickly; brown sugar works better with baked doughnuts.

      2. Flour- use all-purpose flour for cake doughnuts as this gives it the right texture- fluffy but dense. Bread flour with a high protein content works best with yeast or raised doughnuts as it makes the dough stretchy and gives the doughnut its airy core.

      3. Yeast- this is a key ingredient in raised or yeast doughnuts. When it comes to making doughnuts, you can use whatever yeast is available- active dry or instant yeast. What matters is getting the exact quantity needed for the recipe.

      4. Baking powder and baking soda: These are what make cake doughnuts rise. Baking soda is stronger leavening agent but is used in recipes with acidic ingredients such as buttermilk, cocoa powder or sour cream for it to be activated.

      5. Fats and oils- It’s better to mix solid fat rather than liquid oil into your dough to keep the doughnut soft. Butter, lard and coconut oil are good options. Use oils that can withstand high temperatures when frying doughnut such as peanut oil.

      Don’t use oils with strong flavors except you want to incorporate the oil flavor into your doughnut. The frying oil can be used repeatedly, just strain it when cooled into a container and cover it. Discard when the oil is darkened and cannot be used again.

      Deep-frying Tips

      Before you get started, here are some tips to guide you through the doughnut making process:

      1. Keep water away from the hot oil when frying to prevent the oil spattering on you and causing burns.

      2. If you are frying without a fryer, keep your eyes on the thermometer at all times and adjust the temperature accordingly. Frying at a lower temperature than what is required will make the crust oily hard while the inside will not be well cooked. Frying at higher temperatures will get the doughnut burnt.

      3. Get rid of excess grease by draining your fried doughnuts properly. You can do this by first draining with a slotted spoon for some few second before transferring to a shallow dish lined with paper towel to soak up the oil. And lastly, put them on a cooling rack to drip off any oil left.

      Now it’s time to embark on the hole journey of doughnut making. Flip through the pages and enjoy!

      CLASSIC DOUGHNUTS

      Simple Standard Doughnuts

      Preparation time: 35 minutes

      Cooking time: 25 minutes

      Servings: 24 doughnuts

      Ingredients:

      1 tablespoon active dry yeast

      ¼ cup warm water

      1½ cups warm milk

      ½ cup sugar

      2 large eggs

      ½ teaspoon salt

      5 cups all-purpose flour

      ¼ cup shortening or butter, softened

      Canola oil, for cooking

      Directions:

      1. Combine yeast and water in a small bowl, stir and set aside for 5 minutes, (throw out if it doesn’t get foamy).

      2. Combine milk with eggs and sugar in a large bowl, add the yeast mixture and stir until well blended. Pour in 2 cups of flour and salt and whisk until well combined. Add the butter and whisk until it properly incorporates.

      3. Add the remaining flour stirring gradually with a dough hook on a stand mixer until the dough forms and isn’t very sticky. Turn the dough on a lightly floured working space and knead or beat the dough continuously with the dough hook until smooth and stretchy. Cover the dough and allow it sit for 1 hour, until it rises.

      4. Roll out dough and cut into doughnut rounds with a doughnut cutter, glass rim or round cutter, then another smaller round cutter for the center. Cover the doughnuts and allow it sit for a ½ to 1 hour, until they are puffy.

      5. Pour oil into a heavy pot and heat until hot but not smoky. Add the doughnuts gently in batches and cook without overcrowding.

      6. Turn the doughnuts when needed until all the sides are golden. Use a slotted spoon to remove the doughnuts from the oil and transfer to a plate lined with paper towels. Serve doughnuts warm.

      Tasty Mini Cinnamon Doughnuts

      Preparation time: 1 hour, 30 minutes

      Cooking time: 24 minutes

      Servings: 2 dozen

      Ingredients:

      2 teaspoons dry yeast; active or instant if in a rush

      2 tablespoons warm water

      3¼ cups all-purpose flour + extra for sprinkling and rolling out dough (You may use ½ whole-wheat if desired)

      1 cup milk, stored at room temperature

      2 - 4 tablespoons butter, softened (or non-hydrogenated margarine)

      1 large egg

      2 tablespoons sugar

      1 teaspoon salt

      For frying: canola oil

      For dipping: cinnamon-sugar, (add as much cinnamon as you like to the sugar)

      Directions:

      1. Combine yeast and water in a

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