Publisher's Synopsis
Do you know that with our advice all the donuts will come out with a hole?
Your customers will never stop to use this great Cookbook!
From that first piece of leftover dough that was dropped into a pot of hot fat over a crackling fire, to the hole-in-the-middle glazed donuts of today, these popular sweets have been around for centuries. The name "doughnuts" probably evolved from the Dutch, who shaped dough scraps into knots or "dough knots" before frying. Fast forward to the present day, and the word is commonly shortened to the "donuts" seen on the neon signs of street-corner sweets shops.
Donuts are made in all shapes and sizes. Cream-filled puffs of yeast dough, two-bite donut holes, classic glazed or frosted rings, and light, irregularly shaped fritters are just some of the choices that this book has to offer. It begins with recipes for the classic yeast and cake donuts that we know so well. Among them are old-fashioned maple bars; fruit-filled jelly donuts; rings of dark, sweet, devil's food cake; and donut holes dusted with cinnamon sugar. These favorites are followed by a chapter featuring new and creative options that satisfy our modern appetite for variety.
Chocolate rings flavored with spicy chile powder; crisp bacon-topped donuts; and puffs dipped in a salted caramel glaze and topped with chopped pecans are just some of the tempting choices.
The last recipe chapter illuminates a whole world of donut traditions, offering regional and international specialties.
From Mexico come honey-dipped sopaipillas; Italy contributes light ricotta zeppole; and Latin America lends its morning snack of long, crisp churros to dip in warm chocolate sauce; among other delights.
The most surprising fact about donuts is how easy they are to make at home. They are quick to mix, to form, and to cook, frying to crisp perfection in just a few minutes. Best of all, after cooling just briefly, it is time to eat the donuts. The recipes that follow will provide a wealth of choices to please any palate.
