Doughnuts: A Classic Treat Reinvented – 60 easy, delicious recipes

What rings a bell when you consider doughnuts? All things considered, these are not your normal doughnuts...

Rosie Reynolds has given the modest donut a genuinely necessary makeover, transforming it into a rich sugary treat to please finished. Attempt them heated or seared, frosted, coated, filled, formed, plunged or accumulated and sprinkled with chocolate. There are attractive plans for extraordinary events - Candy Cane for Christmas, Maple Pumpkin for Hallowe'en and Passionfruit for Valentines - just as some more ethical vegetarian and sans gluten plans.

As flexible as cupcakes and simple to make, take your pick from: Lemon Meringue, Peanut Butter and Jam, Orange Blossom and Pistachio, Rhubarb and Custard, Blueberry Cheesecake, Ice Cream Sandwiches, Pizza Triangles and Chili Margarita in addition to many, some more.

Also, we've gone on visit, taking motivation from local doughnuts around the globe - have a go at Indian milk doughnuts Gulab Jamun, seared Mexican Churros dunked in hot chocolate sauce, and Dutch Olibollen sprinkled with toffee sauce.
Incorporates plans that can be made with donut producers, donut tins or a basic preparing plate.

About the Author
Rosie Reynolds has worked for BBC Good Food and Olive magazines. She is a integral member of Bill Granger's food team, working as a food stylist and recipe developer for his book range, magazine columns, and features. --This text refers to an out of print or unavailable edition of this title.

Great book, thank you --Ms. Shall

Great book. Recipe's really work. I have solely baked all of these doughnuts and i find that its better to add 5 minutes to the time and lower the heat to give you more time to pull them out when they are just perfect otherwise they go from cooked to burnt very quickly...--Adam

Doughnuts: A Classic Treat Reinvented – 60 easy, delicious recipes