In these pages, you'll find over 40 recipes for a variety of donuts, from yeast-raised to cake style, from simply glazed to filled and frosted, and everything in between.
Nothing goes better with a steaming cup of hot coffee than a fluffy donut. Whether filled, glazed, or sprinkled, donuts are comfort food at its best. Featuring over 40 treats in all shapes and sizes, this book has something to tempt every palate. The opening chapter takes you through the donut-making process from start to finish, demystifying every step. Next are a handful of classic recipes that everyone loves. Old-fashioned jelly-filled donuts; sweet maple-glazed bars; and rich devil’s food rings are only a few of the offerings. Also included are new twists on old favorites, including decadent salted caramel donuts; flavor-packed lemon–olive oil donuts; crispy bacon-topped donuts; and much more. The last chapter opens up a whole world of donuts: crunchy cinnamon-sugar churros served with rich chocolate sauce; light and airy ricotta zeppole; and warm sopaipillas drizzled with honey are just a few of the global treats. Ending the book are recipes for various fillings, frostings, and glazes to inspire you to get creative. Packed with luscious photographs, this book shows how easy and satisfying it is to make donuts at home. There’s sure to be a special treat for everyone to enjoy!
Elinor Klivans is an award-winning pastry chef trained in France and the United States. She is the author of several cookbooks, including Big Fat Cookies and Bake and Freeze Desserts, a Julia Child Cookbook Award nominee, and a coauthor of Williams-Sonoma Essentials of Baking. Based in Maine, Klivans is also a frequent guest on radio and television and has written for numerous national magazines.