Glazed, Filled, Sugared & Dipped: Easy Doughnut Recipes to Fry or Bake at Home by Stephen Collucci and Elizabeth Gunnison

  • Proofing [doughnut dough] (page 17)

    from Glazed, Filled, Sugared & Dipped: Easy Doughnut Recipes to Fry or Bake at Home Glazed, Filled, Sugared & Dipped by Stephen Collucci and Elizabeth Gunnison

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    • Ingredients: doughnut dough of your choice
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Reviews about this book

  • Serious Eats

    The title itself is broad, but the contents even broader, with inventive iterations on a theme...that, thanks to Collucci's recipes, are as easy to make as they are to crave.

    Full review
  • ISBN 10 1299865097
  • ISBN 13 9781299865099
  • Published Jan 01 2013
  • Format eBook
  • Page Count 200
  • Language English
  • Countries United States

Publishers Text

Whether you think of them as “doughnuts” or “donuts,” you’ll be amazed at how easy it is to make these sweet treats at home.

Dripping with chocolate glaze, bursting with sweet vanilla cream or blackberry jam filling, or simply rolled in cinnamon sugar—doughnuts, however you like them, can’t be beat when freshly made. And they’re surprisingly easy to fry—or bake—from scratch.

Glazed, Filled, Sugared & Dipped includes recipes for classic cake and yeast-raised doughnuts as well as for zeppole, beignets, churros, bomboloni, and doughnut holes—plus glazes, fillings, and sauces to mix and match. With more than 50 recipes and 50 full-color photographs, this cookbook will open up the wonderful world of homemade doughnuts to any home baker.

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