Synopses & Reviews
The American addiction to doughnuts is longstanding and deep-rooted. First there were the lightly sweetened fried doughs of immigrants and pioneers. In the twentieth century, there were waves of doughnut-chain outlets, from Dunkin Donuts to Krispy Kreme, that made “coffee and a doughnut” practically a prerequisite for making it through a day at work. In recent years, hip, upscale doughnut boutiques have sprung up from Portland and Seattle to Austin and Brooklyn. Just when you think the doughnut habit might be broken, under the influence of this or that anti-carb or anti-sugar diet, it rises up instead and spreads deeper and wider. Alongside cake pops and cupcakes, doughnuts are here with a vengeance, at once retro and cutting-edge, comforting and new.
Doughnuts have the reputation of being hard to make by hand in a home kitchen. To be sure, they can be tricky. But with guidance from an expert baker and a gifted teacher, they can be surprisingly simple and straightforward. Dede Wilson is just that kind of reliable and gentle guide. A contributing editor at Bon Appetit and the author of two celebrated books that are the bibles for make-it-yourself wedding cakes (talk about tricky!), the forthcoming Cake Balls, and four previous books in this best-selling Bakers Field Guide series, Wilson here demystifies the doughnut-making process, breaking it down into simple, easy-to-follow steps. Along the way she serves up perfectly tested recipes for traditional doughnut favorites and imaginative new creations.
A BAKER'S FIELD GUIDE TO DOUGHNUTS includes 22 building-block-style “Master Recipes”; 2 are for baked doughnuts, 8 are for fried doughnuts, and the remainder are for glazes and other toppings. For people with different taste and texture preferences, there are both yeast-risen and cake-style doughs. The Master Recipes get put to splendid use in the “Field Guide” section that follows, 69 recipes for all manner of doughnuts—filled and unfilled, frosted and unfrosted—as well as some doughnut cousins, such as fritters, crullers, churros, and beignets. As with other titles in the series, each recipe in the Field Guide has a Description, a Lifespan note (how to store the doughnut, and for how long), a Field Note (extra tidbits about the doughnuts history and ingredients), and other information presented in a visually engaging field-guide format. The Field Guide recipes range from classics like Cinnamon-Sugar Doughnuts, Cider Doughnuts, Chocolate-Sour Cream Doughnuts, and Apple Fritters to surprising and delectable ideas like Cappuccino Doughnuts with Espresso Cream Filling and Apricot-Cardamom Doughnuts. Wilson provides lots of ideas for ways readers can mix and match the master recipes to create their own signature doughnuts beyond the ones in the book, and she dishes out easy-to-follow advice on techniques and equipment (you do not need a deep-fryer, for example, to make doughnuts). Altogether its an expert treatment of an on-trend culinary subject, full of promises for the very best fresh and warm home-cooked doughnuts.
Review
"Bakers everywhere will be just as excited as I am to have the best of Dede Wilson all in one place. From gift-worthy Christmas candies to nearly a hundred varieties of chocolate chip cookies and#8211;plus plenty more, every baker should have The Bakerand#8217;s Field Guide series in the kitchen, which theyand#8217;ll refer to again and again."
and#8211;David Lebovitz, author of Ready for Dessert and The Perfect Scoop
Synopsis
Baking pro, Dede Wilson, delivers 70 recipes for all types of doughnuts: baked, fried, yeast-risen, cake-style, filled, frosted, unfrosted. She incorporates delicious and imaginative ingredients, all presented in the fun andand#160;user-friendly Baker's Field Guide format.
Synopsis
For those of us who remember biting into a warm doughnut, fresh from the stovetop, or for the younger generation who might be experiencing that decadent confectionary for the first time, few can resist the allure of this nostalgic pastry that has become a staple in American baking. A Bakerand#8217;s Field Guide to Doughnuts is the newest addition to the best-selling series from baking expert, Dede Wilson. In this whimsical collection, Wilson convinces us that homemade is the only way to enjoy the best-quality doughnuts, and moreover, doughnuts are no more difficult to make than a birthday cake or a batch of cookies.
Where home bakers had once been daunted by the challenges of frying, flipping, and frosting, Wilson breaks down each doughnut with step-by-step instructions that are simple enough to guide anyone through creating doughnuts that look as beautiful as the photographs throughout the book.
In over 60 different recipes, she includes all the essentials like cider doughnuts, old-fashioned buttermilk doughnuts, and French crullers, but adds a healthy dose of creativity as well. In the first part of the book she provides "The Master Recipes," a variety of basic doughnuts, frostings, fillings, and glazes. The second part contains "The Field Guide," where she puts together the master recipes in decadent combinations like chocolate caramel-bourbon-pecan doughnuts, crand#232;me bruland#233;e doughnuts, and German chocolate cake doughnuts.
Innumerable in their variations and just plain irresistible, doughnuts are a baking delight wonand#8217;t go out of style. Wilson both celebrates and reinvigorates the doughnut-baking tradition in this guide, essential to any bakerand#8217;s cookbook collection.
Synopsis
75 recipes for candle-worthy creations.
About the Author
Dede Wilson has worked professionally for more than 20 years as a restaurant chef, bakery owner, caterer, recipe developer, radio talk-show host, spokesperson, and frequent television guest. She is the author of several cookbooks, including the best-selling
Baker's Field Guide series. She is the host of
Seasonings with Dede Wilson, a 52-episode, nationally syndicated public television cooking show, as well as a contributing editor to
Bon Appétit. Her articles have appeared in
Cooks Illustrated, and her recipes and techniques have been presented in
FamilyFun and
Fine Cooking magazines.
She lives in Amherst, Massachusetts. Visit her blog, For the Love of Food, at dedewilson.blogspot.com
Table of Contents
Acknowledgments
Introduction
How to Use This Book
The Master Recipes
Baked Doughnuts
Baked Chocolate Doughnuts
Old-Fashioned Buttermilk Doughnuts
Mashed Potato Doughnuts
Sour Cream Doughnuts
French Crullers
Chocolate Cake-Style Doughnuts
Basic Yeast-Raised Doughnuts
Chocolate Yeast-Raised Doughnuts
Krispy Kreme Kopykat Doughnuts
Hard Sugar Glaze
Soft and Sheer Sugar Glaze
Citrus Glaze
Spiced Orange Glaze
Cocoa Glaze
Dark Chocolate Glaze
Dark Chocolate Ganache Glaze
Peanut Butter Glaze
Cinnamon-Sugar Topping
Cream Cheese Frosting
Pastry Cream
The Field Guide
Apple Fritters
Apricot-Cardamom Doughnuts
Banana Doughnuts with Banana Glaze
Basic Baked Doughnuts with Cinnamon Sugar
Beignets
Blackout Chocolate Doughnuts
Blueberryand#8211;Sour Cream Fritters
Boston Cream Doughnuts
Browned Butterand#8211;Brown Sugar Sour Cream Doughnuts
Vanilla Buttercreamand#8211;Filled Doughnuts
Cappuccino Doughnuts with Espresso Cream Filling
Caramel-Bourbon-Pecan Doughnuts
Carrot Cake Doughnuts
Cereal Killer (aka Fiber None) Doughnuts
Cheesecake-Filled Raised Doughnuts
Chocolate Chip Ganache-Glazed Baked Doughnuts
Chocolate-Coconut Doughnuts
Chocolate-Covered Strawberry Doughnuts
Chocolate Mousse Doughnuts
Chocolateand#8211;Salted Caramel Doughnuts
Chocolateand#8211;Sour Cream Doughnuts
Churros with Chocolate Dipping Sauce
Cider Doughnuts
Classic Doughnut Holes
Coconut Creamand#8211;Filled Doughnuts with Coconut Glaze
Crand#232;me Brand#251;land#233;e Doughnuts, Version #1
Crand#232;me Brand#251;land#233;e Doughnuts, Version #2
Double-Chocolate Ganache Doughnuts
Double-Espresso Doughnuts
Double-Lemon Glazed Doughnuts
Doughnut Shop Glazed Doughnuts
French Crullers with Grand Marnier Glaze
German Chocolate Cake Doughnuts
Gingerbread Doughnuts with Lemon Glaze
Grape Expectations
Honey Creamand#8211;Filled Doughnuts with Milk and Honey Glaze
Lemon Meringue Doughnuts
Jelly Doughnuts
Maple-Bacon Doughnuts
Marshmallow Fluff and Peanut Butter Doughnuts
Nutella Doughnuts with Gianduja Ganache
Old-Fashioned Lard-Fried Doughnuts
Peach-Pecan Fritters with Brown Sugar Glaze
Peanut Butterand#8211;Glazed Jelly Doughnuts
Pineapple-Filled Piand#241;a Colada Doughnuts
Pumpkin Spice Doughnuts
Rainbow Sprinkle Doughnuts
Raspberryand#8211;Crand#232;me Fraand#238;che Doughnuts
Red Velvet Doughnuts
Rich Yeast-Raised Doughnuts
Ricotta Fritters
Rose Petal French Crullers
Spiced Chocolate Doughnuts
Sweet Cream Doughnuts
Sweet Potato Doughnuts
Toasted Almond Doughnuts
Toffee Crunch Chocolate Ganache Doughnuts
Vanilla Bean Custard Doughnuts
Vegan Gluten-Free Baked Doughnuts
White Chocolate Truffle Doughnuts
Walnut Streuseland#8211;Sour Cream Doughnuts with Maple Glaze
Resources
Measurement Equivalents
Index