Raised Doughnuts, Twists, and Holes
If you were upset with my inclusion of apple fritters in this series of Nancy Silverton doughnut recipes, then I'll return to "true" doughnut form with this recipe, which makes raised doughnuts, twists, or holes.
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Entries from Recipes tagged with 'doughnuts'
Cook the Book: Apple Fritters
I know that some of you will grouse and tell me that an apple fritter is not a doughnut. And, you're probably right. But, because it's sold in doughnut shops everywhere, I'm including this recipe.
Nancy Silverton's Buttermilk Cake Doughnuts
And here's the first of that handful of recipes I just told you about. It's for an old-fashioned buttermilk cake doughnut. Cake doughnuts are different from yeast-raised doughnuts in that they get their lift from baking soda and baking powder. Here, Nancy has used a bit of yeast for just a little extra rise. But don't worry, these still have the soft, moist interior you associate with the best cake doughnuts.
Nancy Silverton's 'Pastries from the La Brea Bakery'
My friend Nancy Silverton is one of the greatest pastry chefs and bread bakers this country has ever produced. So when she gives a recipe for doughnuts, I'm sure to dog-ear the page it's on. She kindly allowed Serious Eats to feature a few of my favorite doughnut recipes from her book Pastries from the La Brea Bakery
Cook the Book: Zingerman's Roadhouse Donuts
Zingerman's, the collection of food purveyors based in Ann Arbor, Michigan, turns out some of my favorite doughnuts. Short of traveling to Michigan or mail-ordering a couple dozen, I'm happy I can turn to the recipe for them in John T. Edge's Donuts. Past the jump, we provide you with the knowledge you need to make them yourself.
Cook the Book: Farmers' Market Purse Donuts
The beauty of the following recipe, which comes from John T. Edge's Donuts
Cook the Book: Picayune Beignets
You know, not only does John T. Edge's Donuts
Cook the Book: 'Donuts, An American Passion'
In honor of National Doughnut Day, coming up Friday June 1, we are going to feature recipes all this week from my friend John T. Edge's Donuts: An American Passion
John T. is equal parts food cultural anthropologist, eating enthusiast, and first-rate writer. As a result, his book is everything a book about doughnuts should be: funny and smart and just serious enough.
