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Doughnuts: Simple and Delicious Recipes to Make at Home, by Lara Ferroni
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Review
"If you're not already helpless in the face of a doughnut, one look at this book and you just might have a new food addiction."--"Epicurious" "Lara came to our kitchen last year, to work on gluten-free recipes for ["Doughnuts"]. They work! They're delicious."--"Gluten-Free Girl and the Chef" "If this isn't the most exciting cookbook ever, we don't know what is."--"Largehearted Boy" ..".anyone who writes and photographs a doughnut recipe book--oh, "Doughnuts: Simple and Delicious Recipes to Make at Home," from Sasquatch Books, for instance--is pretty much tops in my book. But really, as awesome as you might figure such a person to be, author/photographer/doughnut maker Lara Ferroni is even better."--"CakeSpy" "Homer Simpson, your Elysian Fields await, and they're covered with sprinkles. ....it's a collection of luscious imagery that stir up sugar-spun memories of childhood."--"Wasabi Prime" "What to say about this precious little bo
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About the Author
Lara Ferroni is a food writer and photographer who regularly contributes to Portland Monthly Magazine, Edible Seattle, Seattle magazine, and Epicurious.com. She lives in Seattle.
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Product details
Paperback: 128 pages
Publisher: Sasquatch Books; 1 edition (September 1, 2010)
Language: English
ISBN-10: 1570616418
ISBN-13: 978-1570616419
Product Dimensions:
6.1 x 0.7 x 8 inches
Shipping Weight: 11.4 ounces (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
184 customer reviews
Amazon Best Sellers Rank:
#532,512 in Books (See Top 100 in Books)
I admit it: I have no interest in deep frying donuts. It seems messy and potentially unsafe (as I have a 1-yr-old running around the kitchen).But...I do love donuts. I like baking donuts and this book is great even if I never use a portion of it. (I'm not going to use the gluten-free or vegan recipes either, but people who need such things can be happy that info is included.)There are 3 main recipes for baked donuts:1) Baked Raised Donuts. These are made with yeast and have to rise; I rarely have good results with yeast, but I've made these twice and they've turned out really well. I made them this morning and they disappeared! Unlike the other recipes, you don't even need a donuts pan for these, just a donut cutter and a baking sheet. In fact, you can roll out the dough to make twists and you wouldn't even need the donut cutter!2) Baked Cake Donuts. Ok, I haven't made these yet. I have made the Chocolate Baked Cake Donuts from the author's blog, which is supposed to be a variation on this recipe. Those turned out well. You need a donut pan.3) Apple Cider Donuts. These can be baked or fried. I baked them and they were delicious. Highly recommended and super easy. Again, you need a donut pan. (I have 4 Norpro pans and they work well.)Three recipes, you say. Why should I buy a book for just three recipes?But wait, there's more!The latter half of the book has a number of recipes that take main, basic recipes and alter them slightly. E.g., Red Velvet Donuts, which can be made with a baked donut batter. You will get more than 3 recipes for baked donut types in this book!More importantly, there's a section on donut glazes. It has about 10 different glaze recipes. I've made 4 so far, all of which have turned out well (and been tasty...and easy!). The glaze section is a nice touch and adds a lot of value to the book.In short, I recommend this book EVEN IF you are avoiding the deep fryer, like me! Baked donuts can be incredible!(Plus, you never know...I might just change my mind one day and break out the vegetable oil.) :>
This book has donut recipes for almost everyone. It starts off with the basic recipes, then moves to simple glazes, and finally donut variations. There are lots of variations, such as the apple pie, s'mores, peanut butter and jelly, apple cider, red velvet, carrot cake, brandied eggnog, german chocolate cake, and maple bacon bars. One of the great things about the book is that there are recipes for people with different sensitivities/diets. There is a gluten-free recipe, a baked raised donut recipe, and a vegan recipe.It also has recipes for donut-like creations, such as malasadas, sopapillas, and loukoumades. The instructions for the recipes are so clear that a beginning baker wouldn't have trouble following them. I had never made donuts before, and the baked raised donuts I made came out very well. They reminded me a bit of a sweet roll, but they were very tasty.Another plus is that you don't need a lot of specialized equipment to make the recipes. Though, the author does suggest buying donut pans if you want to bake any of the donuts other than the baked raised (which can be baked on a sheet pan).
Finally, a cookbook for donuts! Until now, there was only "The Donut Book", by Sally Levitt Steinberg - a great book; but more history than recipes (the banana donuts are excellent by the way). But Lara Ferroni's "Doughnuts" is the book I've been waiting for. Raised, Cake, Baked, Gluten-Free, and Vegan - they're all here; with many glazes and flavor combinations to get excited about... There are Red Velvet donuts, Huckleberry Cheesecake-filled donuts, Mocha, S'more-flavored, Chocolate Raised, and the ever more popular Maple Bacon Bars. The photos are gorgeous and plentiful, from the author who has a major talent for food photography.You CAN make your own fabulous donuts at home. Instructions are simple and complete. I made the Basic Raised Doughnuts, and they were the tallest, lightest, most ethereal donuts ever. I highly recommend this book.
I've been baking for decades but, for some reason, never tried to make donuts. Saw this and gave it a whirl. While my results won't be putting Dunkin' Donuts out of business anytime soon, I considered them to be pretty tasty.The cookbook provides clear instructions as to different donut types. I was especially pleased with the donut basics section, which discussed (albeit briefly) issues such as flour types, equipment needed, working with yeast dough, and other helpful topics.Some of my relatives are gluten-sensitive, so I tried the gluten-free donut. Surprisingly good and not at all difficult to make.Two items I found to be very helpful to have were a donut pan (I got 2 of these:Wilton Nonstick 6-Cavity Donut Pan) and a cutter for raised donuts (this was inexpensive and works well:Ateco 3-1/2-Inch Stainless Steel Doughnut Cutter).The recipes provide clear instructions with numerous tips to ensure success. Very nicely done, and I highly recommend this to anyone looking to try their hand at donut making.
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