Title: 150 Best Donut Recipes: Fried or Baked
Author: George Geary
248 pages, 7″x10″ paperback with 24 color photos
ISBN: 978-0-7788-0411-6
Suggested Retail: $24.95 US and Canada
Publication Date: October 2012
Review:
I don’t know if anything tastes better than a sweet and sometimes crisp edged donut in the morning paired with a cup of coffee. Now you can skip your run to the bakery or stop adding them to your shopping cart. You can make fresh and delectable donuts at home with 150 Best Donut Recipes.
This book covers raised, cake-based, baked, holiday, one-bite, and specialty donuts. It also includes recipes to make your own icings, glazes, sugars, and fillings. There are some awesome color images included to help explain how to make raised donuts, baked donuts, filled donuts, fritters, one-bite donuts, and bow ties. The other images feature a few of the mouth watering creations included in this collection.
I personally try to avoid using a deep fat fryer and find 150 Best Donut Recipes has yet a great assortment of donut recipes left for me to try. I can’t wait to try and share apple spice donuts at our next brunch and could see recipes like blueberry bites being quickly gobbled up by my children.
Here are a few recipes from the book to try:
Excerpted from 150 Best Donut Recipesby George Geary © 2012 Robert Rose Inc. www.robertrose.ca All rights reserved: May not be reprinted without publisher permission.
Fresh Vanilla Bean Donuts
Makes about 12 donuts / page 42
Fresh vanilla beans create little dark specks in the dough. They are a burst of flavor.
Tip
If vanilla beans are unavailable, use 1 tbsp (15 mL) vanilla extract or paste.
· Stand mixer with paddle attachment
· 3-inch (7.5 cm) round donut cutter
· Baking sheet, lined with parchment paper
· Digital candy/deep-fry thermometer
3⁄4 cup whole milk 190 mL
+ 1 tbsp
1 vanilla bean, split lengthwise (see Tip) 1
1 package (1⁄4 oz/8 g) quick-rising (instant) yeast 1
1 large egg 1
2 tbsp canola oil 30 mL
23⁄4 cups all-purpose flour, divided (approx.) 675 mL
1 tbsp granulated sugar 15 mL
1⁄8 tsp salt 0.5 mL
Canola oil
1. In a small saucepan, combine milk and vanilla bean. Heat over medium heat to 110°F (43°C). With fingers, press seeds out of the pod into the milk and stir to distribute. Strain through a fine-mesh sieve into mixer bowl. Discard vanilla pod or reserve for another use. Sprinkle yeast over milk mixture and stir with a fork. Let stand until foamy, about 5 minutes.
2. Attach bowl to mixer fitted with paddle attachment and add egg, oil, 1 cup (250 mL) of the flour, sugar and salt to yeast mixture. Let stand in bowl for 10 minutes. On low speed, mix just until blended, then gradually add just enough of the remaining flour until dough starts to pull away from sides of bowl. Increase speed to medium and beat for 1 minute.
3. Transfer dough to a large oiled bowl and cover with plastic wrap. Let rise in a warm, draft-free place until doubled in volume, about 30 minutes.
Blueberry Donuts
Makes about 12 donuts / page 96
Making blueberry donuts for a brunch instead of muffins sure will get your guests talking.
Preheat oven to 325°F (160°C)
Two 6-well donut pans, sprayed with nonstick spray
21⁄2 cups cake flour 625 mL
1 cup granulated sugar 250 mL
21⁄2 tsp baking powder 12 mL
1⁄2 tsp salt 2 mL
2 large eggs, beaten 2
3⁄4 cup whole milk 175 mL
2 tbsp unsalted butter, melted 30 mL
1 tsp vanilla extract 5 mL
1 tsp almond extract 5 mL
1 cup fresh or frozen blueberries 250 mL
1. In a large bowl, whisk together flour, sugar, baking powder and salt. Set aside.
2. In another bowl, whisk together eggs, milk, butter and vanilla and almond extracts. Add to flour mixture and mix with a rubber spatula just until incorporated. Fold in blueberries.
3. Spoon batter into resealable freezer bag or pastry bag and fill each prepared well two-thirds full.
4. Bake in preheated oven until donut springs back when lightly touched, 10 to 14 minutes.
5. Let donuts cool in pans on a rack for 5 minutes. Turn out of pans onto rack and let cool completely prior to icing.
Mini Pumpkin Donuts
Makes about 24 mini donuts / page 164
These small simple bites offer an array of fall spicy flavors to tantalize your taste buds.
Preheat oven to 325°F (160°C)
Two 12-well mini-donut pans, sprayed with nonstick spray
21⁄2 cups all-purpose flour 625 mL
3⁄4 cup packed brown sugar 175 mL
2 tsp baking powder 10 mL
1 tsp salt 5 mL
1 tsp ground cinnamon 5 mL
1⁄2 tsp freshly ground nutmeg 2 mL
1⁄4 tsp ground allspice 1 mL
1⁄8 tsp ground ginger 0.5 mL
2 large eggs, beaten 2
3⁄4 cup whole milk 175 mL
1⁄2 cup pumpkin purée (not pie filling) 125 mL
1 tbsp unsalted butter, melted 15 mL
1 tsp vanilla extract 5 mL
1. In a large bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, allspice and ginger. Set aside.
2. In a medium bowl, whisk together eggs, milk, pumpkin purée, butter and vanilla. Add to flour mixture and mix with a rubber spatula just until incorporated.
3. Place batter into a resealable freezer bag or pastry bag (see page 8) and fill each prepared well two-thirds full.
4. Bake in preheated oven until donut springs back when lightly touched, 10 to 14 minutes.
5. Let donuts cool in pans on a rack for 5 minutes. Turn out of pans onto rack and toss with Autumn Spiced Sugar, if using, or let cool completely prior to icing.
Disclosure: I received a copy of this book for review. No other compensation was received. The thoughts and feelings expressed are my own.
Disclosure: I received a copy of this book for review. No other compensation was received. The thoughts and feelings expressed are my own.
