Techniques and Recipes for Making Sublime Doughnuts in Your Home Kitchen
by Kamal Grant
$24.99 US / $27.99 CAN
Soft Cover Trade Original
ALSO AVAILABLE AS EBOOK!
Today is “National Doughnut Day” so what better of a day to review this yummy looking book Homemade Doughnuts by Kamal Grant who is the owner of Atlanta’s Sublime Doughnuts. If you are not lucky enough to try the doughnuts Kamal Grant makes or live here in Portland and have Voodoo Doughnuts you should check out this great book.
In Homemade Doughnuts you will get step-by-step guide form making your own doughnuts. In the book you will get instructions on basic techniques including:
- Rolling the dough
- Cutting the dough
- Shaping the dough
- Frying the dough
- Basic recipes for yeast doughnuts, cake doughnuts, fritters, biscuit and pie crust doughnuts
- Recipes for Glazes, icings, toppings, fillings
I have tried a couple of the recipes and they are pretty easy – the next one I am going to do is the Red Velvet Doughnut I have include for you.
Red velvet cake doughnuts are part of the new wave of gourmet doughnuts. Red velvet is already a classic cake, and it is easy enough to take your cake doughnut and adapt it to the red velvet flavor. Top it with cream cheese icing and candied pecans and create a doughnut that is beloved, especially in the South.
2 cups (240 g) all-purpose flour
1 tablespoon (15 g) baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1/2 cup (100 g) sugar
2 tablespoons (28 g) unsalted butter, melted
1/2 cup (120 ml) milk
1 teaspoon vanilla extract
2 tablespoons (30ml) red food coloring
4 cups (940 ml) vegetable oil or shortening, for frying
Combine the flour, baking powder, baking soda, salt, and cocoa in a large bowl.In the bowl of a mixer using the paddle attachment, beat the eggs, then gradually add the sugar and continue to beat until thick and yellow.
In a small bowl, combine the melted butter, milk, and vanilla. Stir the milk mixture into the egg mixture until blended. Add the dry ingredients to the wet ingredients, along with 2 tablespoons (30ml) of red food coloring and mix just for 1 minute at medium speed. Let rest for 5 minutes.
Pour the oil to a depth of 3 inches (7.5 cm) into an electric fryer or deep saucepan and heat to 375°F (190°C).
If you have a cake doughnut dispenser, place the batter in the hopper. Hold the hopper 2 inches (5 cm) over the fryer. Drop v2 to 4 doughnuts at time. Fry for 90
seconds on each side. Drain on paper towels.
If you don’t have a doughnut dispenser, roll or pat the dough out on a heavily floured surface to about ¼ inch (6 mm) thick; the dough will be somewhat wet. Cut with a floured doughnut cutter, saving the holes.
Transfer to a sheet of waxed paper and allow to air-dry for 10 minutes.
The dough will form a slight crust and absorb less fat when fried.
Fry 3 doughnuts at time until golden, about 1 1/2 minutes on each side.
Fry the holes separately, making sure they are submerged in the oil, about 2 minutes total. Drain on paper towels.
Yield: Makes 12 to 15 doughnuts
*Recipe provided and shared with permission from Quarry Books and Kamal Grant. Recipe can be found in Homemade Doughnuts.
You will find some great recipes in this book including Old-Fashion Cake Doughnuts, Salted Caramel Icing and many more. Purchase your book today!
I received a Copy of this book from the author for purpose of honest review. I was not compensated for the review, and the review is honest and my responsibility.