The Doughnut Cookbook, the next book in the Williams-Sonoma Test Kitchen series, is a compact yet comprehensive guide to making doughnuts. Ranging from classic Old-Fashioned style doughnuts, to lemony-glazed baked doughnuts topped with pistachios, and sugar-dusted beignets, this book includes something for all doughnut-lovers.
Yeasted, fried, baked, glazed, and sprinkled, doughnuts are enjoyed in all different shapes and sizes. Learn how easy making doughnuts at home is in this all-inclusive guide from the Williams-Sonoma Test Kitchen. Inside these pages, you'll find recipes for basic doughs and glazes, mouthwatering recipes for classic and innovative doughnuts, tips and tricks for frying and baking doughnuts, and much more.
Recipes include: Funfetti Doughnuts, Apple Fritters, Maple-Bacon Doughnuts, S'mores Doughnuts, Vanilla and Chocolate Old-Fashioned Doughnuts, Peppermint Bark Chocolate Doughnuts, Savory Cheesy-Jalapeño Doughnuts, and more.
For first time doughnut makers to the moderately skilled, and those who want access to a diverse combination of recipes that everyone will love, The Doughnut Cookbook is for you.
Cinnamon Crumb Doughnuts
FOR THE TOPPING 1⁄2 cup firmly packed light brown sugar 1⁄2 teaspoon ground cinnamon Pinch of salt 6 tablespoons cold unsalted butter, cut into 1⁄2-inch cubes 3⁄4 cup all-purpose flour
FOR THE DOUGHNUTS Nonstick cooking spray 11⁄2 cups all-purpose flour 3⁄4 teaspoon baking powder 1⁄4 teaspoon baking soda 1⁄4 teaspoon salt 1⁄3 cup buttermilk 1⁄3 cup whole milk 6 tablespoons unsalted butter, at room temperature 1⁄2 cup granulated sugar 1 large egg 2 teaspoons vanilla extract
*Makes About 16-18 3” Doughnuts
To make the crumb topping, in a bowl, stir together the brown sugar, cinnamon, and salt. Using your fingertips or a pastry cutter, add the butter and the flour and mix well until pea-sized clumps form. Set aside.
To make the doughnuts, preheat the oven to 375°F. Coat the wells of a doughnut pan with nonstick cooking spray. In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a measuring cup, stir together the buttermilk and whole milk. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and granulated sugar on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg and vanilla and beat on medium speed until combined, about 1 minute. On low speed, add the flour mixture in 3 additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition until just blended.
Pour 2 tablespoons batter into each prepared well. Sprinkle each with about 2 tablespoons topping. Bake, rotating the pan 180 degrees halfway through baking, until a toothpick inserted into the doughnuts comes out clean, about 10 minutes. Let cool in the pan on a cooling rack for 5 minutes, then invert the doughnuts onto the rack and let cool completely.
Meanwhile, wash and dry the pan and repeat to bake the remaining batter.
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