Federal Donuts: The (Partially) True Spectacular Story by Michael Solomonov and Steven Cook and Tom Henneman and Bob Logue and Felicia D'Ambrosio

  • Our master donut recipe (page 58)

    from Federal Donuts: The (Partially) True Spectacular Story Federal Donuts by Michael Solomonov and Steven Cook and Tom Henneman and Bob Logue and Felicia D'Ambrosio

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Notes about Recipes in this book

  • Basic milk glaze

    • Dannausc on May 21, 2018

      Easy and good.

  • Master fried chicken recipe

    • Dannausc on May 21, 2018

      It turned out super crispy and tasty.

    • Rinshin on March 03, 2019

      I used half quantity of the dry brine as well as the batter for the whole chicken and it was more than enough. I would not use the full quantity as that seems wasteful. This double frying and generous amount of cornstarch made these super crunchy fried chicken which stood up nicely to the glaze and powder seasoning. The dry brine may be a bit too much salt for our taste and I plan to reduce salt or perhaps reduce the brining time. Other than that, we really liked these fried chicken. Whereas Keller’s version has some softness to the crust and lots of flavor in the crust and no need for glaze or dusting, this one is crackly and benefits from glazes or dusting.

  • Buttermilk ranch spice blend

    • Dannausc on May 21, 2018

      The easiest recipe ever and super tasty!

  • Ballpark barbecue spice blend

    • Rinshin on March 03, 2019

      Loved this and Solomonov’s idea on dusting this flavorful spice combo over fried chicken instead of marinating with it. It really smelled and tasted like bbq potato chips that I love. I want to use the leftover on fried seafood, fried fish and french fries too. Since this is a little heavy on salt, I plan to reduce salt. Photo added.

  • Chili garlic glaze

    • Dannausc on May 21, 2018

      Good and easy.

  • Soy garlic glaze

    • Rinshin on March 03, 2019

      This tasted very much like glaze found in many Japanese nighttime eating and drinking izakaya places in Japan on squid and fried chicken. Subbed Japanese sweet soy sauce called amakuchi shoyu in place of keecap manis. The use of roasted garlic mellowed the overall taste nicely. This sauce will be good over many things and I plan on using the leftover sauce as a finishing sauce over hamburger steaks. Photo added.

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  • ISBN 10 0544969049
  • ISBN 13 9780544969049
  • Published Sep 26 2017
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United States
  • Publisher Rux Martin/Houghton Mifflin Harcourt

Publishers Text

A zany chronicle of the rise of America’s hottest donut mini empire—with recipes—by the authors of Zahav, the James Beard 2016 Book of the Year

“We knew absolutely nothing about making donuts.” So begins this quirky story of how two James Beard Award winners hatched a harebrained idea that resulted in a mini empire and turned Philadelphia into a donut destination. Federal Donuts is at once an ode to an American passion and a collection of recipes for the cult-favorite hits.

With a wad of cash in hand and a dream, Solomonov and Cook meet a Craigslist stranger in a parking lot and buy a used “donut robot.” It would do all the rest, right? Regrets, partially raw donuts, and long lines ensue, but soon the partners work out the kinks and develop an exquisite dough delicately spiced with Middle Eastern aromatics. Strawberry lavender, guava poppy, pomegranate Nutella, and salted tehina are just a few of the imaginative flavors featured in this book. Also included are all the tips needed for making foolproof donuts at home. There is even a bonus recipe for the other specialty of “Fednuts”: shatteringly crisp Korean-style fried chicken.

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