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Glazed, Filled, Sugared & Dipped: Easy Doughnut Recipes to Fry or Bake at Home: A Baking Book
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.
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.
162 pages, Kindle Edition
First published January 1, 2013
39 people are currently reading
64 people want to read
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Displaying 1 - 5 of 5 reviews
October 19, 2013
I picked up Glazed, Filled, Sugared & Dipped: Easy Doughnut Recipes to Fry or Bake at Home expecting to love it. What's not to love about donuts? Especially if they can easily be made at home?
But this book misses the bases-loaded, homerun mark for that basic premise.
Stephen Collucci is a pastry chef, and a highly regarded one at that. With time in upscale kitchens on both coasts. Unfortunately, that is this book's undoing. They elevate the humble doughnut to plated desert, a restaurant menu après-dinner for a clientele that expects showmanlike concepts and execution.
And though all the core doughnut recipes are enticing, it is the accompaniments paired with almost everyone—a sauce, compote, even a granita in one case—that just showcase a basic misunderstanding of a doughnut's graceful simplicity rather than culinary playfulness or innovation.
Some good all-around recipes do stand out: the Doughnut Bread Pudding, Peach Fritters, Gingerbread Doughnuts, Pumpkin Spice Drop Doughnuts, and the Coconut Cream Doughnuts. These focus on great, basic concepts. But, I'm sorry, doughnuts do not need side sauces. Why does a Boston Cream need a blueberry compote on the side? A perfectly good Banana Cream is tricked out with a peanut butter mousse on the side. “On the side” belongs in When Harry Met Sally, not with a doughnut recipe.
Doughnuts are street food. Doughnuts are hand food. Innovation, artistry, and unique ingredients and combinations are possible and delicious. There are plenty of local shops out there proving this every day. My local had an Orange Cream with Rose Water Glaze that is to die for and not your average Dunkin'. It is possible to do amazing things with the humble doughnut and avoid pretension.
There is much that is appealing here and much skill on display. It's just a bad title. If it had been “Rising High: Elevating the Doughnut to Haute Cuisine,” something of what was in store would have been indicated. With something so simply titled, I was expecting a book to reflect that.
Still, this is a good book, with good recipes. It just lost a couple stars by swerving so far from the expectations the cover and jacket copy set up.
But this book misses the bases-loaded, homerun mark for that basic premise.
Stephen Collucci is a pastry chef, and a highly regarded one at that. With time in upscale kitchens on both coasts. Unfortunately, that is this book's undoing. They elevate the humble doughnut to plated desert, a restaurant menu après-dinner for a clientele that expects showmanlike concepts and execution.
And though all the core doughnut recipes are enticing, it is the accompaniments paired with almost everyone—a sauce, compote, even a granita in one case—that just showcase a basic misunderstanding of a doughnut's graceful simplicity rather than culinary playfulness or innovation.
Some good all-around recipes do stand out: the Doughnut Bread Pudding, Peach Fritters, Gingerbread Doughnuts, Pumpkin Spice Drop Doughnuts, and the Coconut Cream Doughnuts. These focus on great, basic concepts. But, I'm sorry, doughnuts do not need side sauces. Why does a Boston Cream need a blueberry compote on the side? A perfectly good Banana Cream is tricked out with a peanut butter mousse on the side. “On the side” belongs in When Harry Met Sally, not with a doughnut recipe.
Doughnuts are street food. Doughnuts are hand food. Innovation, artistry, and unique ingredients and combinations are possible and delicious. There are plenty of local shops out there proving this every day. My local had an Orange Cream with Rose Water Glaze that is to die for and not your average Dunkin'. It is possible to do amazing things with the humble doughnut and avoid pretension.
There is much that is appealing here and much skill on display. It's just a bad title. If it had been “Rising High: Elevating the Doughnut to Haute Cuisine,” something of what was in store would have been indicated. With something so simply titled, I was expecting a book to reflect that.
Still, this is a good book, with good recipes. It just lost a couple stars by swerving so far from the expectations the cover and jacket copy set up.
June 12, 2024
Simple recipes to do at home without going to the grocery store.
December 28, 2015
As the subtitle indicates, this is a book of doughnut recipes for the at-home baker. As with most quality ingredient- or type-specific recipe books, there's an introduction of equipment, ingredients, techniques, etc. I read through that, though it was mostly for someone who merely walks through a kitchen on the way to the dining room, never actually stopping to cook anything (much too basic for someone who actually bakes or cooks from scratch).
A high point of this book was the photographs. Clear and appropriate to accompany each recipe. The ice cream recipe seemed a bit out of place. Obviously, Collucci was going for doughnuts-as-dessert here, but still...seemed like he got to the end and needed another couple of pages to satiate the page-driven appetite of his editor. That said, the recipes herein are clearly laid-out and broken into sections for quick reference. I appreciated the ideas to bring doughnuts to a higher level, giving the reader the choice to make a plain batch or, say, a batch with compote. Certainly some ideas in here, whether the reader decides to actually make the recipes as-written or not.
As with any cookbook, I wonder why the binding isn't holed for ease of opening on a countertop. This binding, however, will hold up well in the kitchen and will do all right held on a book stand for reference whilst baking.
A high point of this book was the photographs. Clear and appropriate to accompany each recipe. The ice cream recipe seemed a bit out of place. Obviously, Collucci was going for doughnuts-as-dessert here, but still...seemed like he got to the end and needed another couple of pages to satiate the page-driven appetite of his editor. That said, the recipes herein are clearly laid-out and broken into sections for quick reference. I appreciated the ideas to bring doughnuts to a higher level, giving the reader the choice to make a plain batch or, say, a batch with compote. Certainly some ideas in here, whether the reader decides to actually make the recipes as-written or not.
As with any cookbook, I wonder why the binding isn't holed for ease of opening on a countertop. This binding, however, will hold up well in the kitchen and will do all right held on a book stand for reference whilst baking.
October 3, 2016
This is a library book and I kinda hate to give this one back, but I must. Some fun recipes. I tried the regular Berliner and liked it, but the donuts don't last that long. They were a little sad by day 4. :(
Got some more I want to try. May have to check it out again.
Got some more I want to try. May have to check it out again.
April 12, 2017
Recipes You Can Really Make at Home..Doughnuts and more
These recipes are easy to understand and they use common ingredients. Everything is described clearly, no guesswork. When I first started to read this book I thought "I can do this!" and when I looked at the ingredients I was so happy because I had everything at home already. No shopping trrip required! I love that all the secrets and tips are there for you. I have a lot of respect for professionals that share all their secrets, so I'm not wasting time and ingredients. I am very thrilled with this book. Thank you for putting together such a gem of a book. Love the recipes, the stories and the way it's written. So worth it!
These recipes are easy to understand and they use common ingredients. Everything is described clearly, no guesswork. When I first started to read this book I thought "I can do this!" and when I looked at the ingredients I was so happy because I had everything at home already. No shopping trrip required! I love that all the secrets and tips are there for you. I have a lot of respect for professionals that share all their secrets, so I'm not wasting time and ingredients. I am very thrilled with this book. Thank you for putting together such a gem of a book. Love the recipes, the stories and the way it's written. So worth it!
Displaying 1 - 5 of 5 reviews