Top pot hand-forged doughnuts: secrets and recipes for the home baker 9781452102122, 1452102120

Table of contents :
Introduction --
A doughnut history and primer --
Spice cake doughnuts --
Devil's food cake doughnuts --
Raised doughnuts --
Old-fashioned doughnuts --
Outside the box --
Icings, glazes, and toppings --
Resources.

Citation preview

DOUGHNUTS Secrets and Recipes for the Home Baker

By Mark and Michael Klebeck with Jess Thomson

Photographs by Scott Pitts

Text copyright © 2011 by Doughnut Corporation of America. Photographs copyright © 2011 by Scott Pitts. All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher.

Library of Congress Cataloging-inPublication Data available.

ISBN 978-1-4521-0212-2 Manufactured in China.

Designed by Patrick Nistler Food styling by Charlotte Omnès The photographer wishes to thank his wife, Meghan, for her constant support and endless patience, Mark Klebeck, Michael Klebeck, E.J. Armstrong, Norm, and Tony Burlison. Photos on pages 2, 8, 12, and 140 © Mark Klebeck Bob’s Red Mill gluten-free all-purpose flour is a registered trademark of Bob’s Red Mill Natural Foods Inc.; Guinness is a registered trademark of Guinness & Co.; Oregon Chai is a registered trademark of Oregon Chai, Inc. and WorldPantry. com, Inc.; Pop Rocks is a registered trademark of Zeta Especial S.A.

10 9 8 7 6 5 4 3 2 1

Chronicle Books 680 Second Street San Francisco, California 94107 www.chroniclebooks.com

Michael Klebeck would like to thank: God, August and June Klebeck; beautiful Georgette, Lucy, Louise, and Ulysses Klebeck; Terri and Martin Chacon; the entire Klebeck Family, brothers, sisters, uncles, aunts, nephews, nieces, cousins, in-laws, etc.;

friend Brian Miller—Wide Angle TV; Tracy Dethlefs at Hullabaloo TV; Juanita Clemente; Dave and Dana Dysart; Chris Ballew; John Richards and everyone at KEXP; the city of Lakewood, Washington; King of Hawaii; the Wexley School for Girls; Dandy Social Club.

special thanks to Norm Day, the Hardwick family, Bill T.,



all the Top Pot extended family, including office staff,

Rasmussen, Norman Day, Todd Hardman, Christine

bakers, baristas, drivers, and roasters; all the artists and

Godlewski, Art Chantry, and Ed Fotheringham; Scott

crafts people who helped make Top Pot so beautiful;

Pitts for his photographic talents and mentoring; Amy

special thanks to Russ R. and Maggie Cole for God’s

Gundlach; Seattle Met Magazine; Alaska Airlines Maga-

sake; Tina R.; Todd H.; Kent L.; and the Lorig crew (Russ

zine; Jessica Shambora at Fortune magazine; Andy

H., Joel G., Beau H., Matt C., and Todd H., again!!); Kris

Rothman at CNBC; the Travel Channel; Mark DeCarlo;

von Oy, the Pilkey family, Father Squier, Father Daniel

Allison Dalvit at Food Network Challenge for push-

Syverstad O.P.; Blessed Sacrament; the entire A.S.B.

ing me to compete! Amy Clancy; Steve Wilson; Ben

students, families, and staff; Saint Francis Cabrini,

Saboonchian; Bret Stetka; John T. Edge; John Riordan;

Lakewood, Wedgwood, and Seattle for making Top Pot

Jane and Michael Stern; NPR; KUOW; Julien Perry; Lori

so amazing and successful; Joel Radin and his family;

Harris at SBUX—you will always be remembered for

Bryan Yeck; the early coffee crews at Bauhaus, Zeit-

your friendship and dedication to Top Pot from day

geist, and Top Pot; the early and current investors who

one; Josh Brower and Jerry Nagae for your guidance

believed and still believe!! Last, but not least, Mark K.,

and for always watching out for us during this great

Jess Thomson, and the entire Chronicle Books family!

ride! Frank Burklund and all the Top Pot Doughnut

Mark Klebeck would like to thank: My parents, August and June Klebeck; my wife Libby, for her endless love and support; our sons Wolfgang and Otto—that they, too, will be fortunate to grow up and figure out what it is that they love to do in life; my brother Michael who I had the best time designing and building stores with, who inspired me, and who has more guts than anyone I have ever met; my entire Klebeck family; the Fernau family from Stevensville “the polka capital of the world” Michigan; Bill Terhar, a great friend and leader who tirelessly motivated me and drove Top Pot to success; Alex Sharma for believing in the company from day one; Tony Walker

The artists: Tina Randolph, Matt Shoudy, Russ

bakers—present and past—you are so appreciated! To Gina Mainwal and Kim Yamagiwa, who led the charge early on; to our front counter staff, delivery drivers, and vendors; Joel Radin—co-founder and friend; Bryan Yeck and the staff at Zeitgeist Coffee; Belshaw Brothers; O.B. Williams; Visions Espresso; and the hundreds of GREAT suppliers.

Special thanks to Jess Thomson for her months

of work putting this book together; Lorena Jones at Chronicle Books for always checking in and pushing me to make this happen; TO SEATTLE WASHINGTON USA! You made this happen and we could not have done it without you! To EVERYONE else inadvertently not mentioned—

and family; Phyllis Hatfield; all our shareholders who



believed in us; Tom Douglas for being such a great

THANK YOU!

supporter, colleague, and 5th Avenue neighbor; my

Content

s

Introduction 8

Devil’s Food Cake Doughnuts 51

Top Pot: A Brief History 10

Master Recipe: Basic Devil’s Food Cake Doughnuts 52

The Top Pot Bakery 13

Double Trouble Cake Doughnuts 54

-----

Chocolate-Orange Cake Doughnuts 56

A Doughnut History and Primer 15

Peppermint Snowdrift Cake Doughnuts 59

Types of Doughnuts 19

Maple-Iced Chocolate Doughnuts 61

A Glossary of Doughnut Ingredients 20

Chocolate Sand Castles Cake Doughnuts 64

Doughnut-Making Tools 22

Chocolate-Chili Cake Doughnuts 66

Top Pot Bakers’ Tips 24

Dulce de Leche Cake Doughnuts 68

Frying Doughnuts 25

-----

Icing and Glazing Tips 29

Raised Doughnuts 71

Toppings 30

Master Recipe: Raised Glazed Ring Doughnuts 72

The Top Pot Doughnuts You Might Not Have Tasted 31

Classic Twists 75

----Spice Cake Doughnuts 33 Master Recipe: Basic Spice Cake Doughnuts 34 Pink Feather Boa Cake Doughnuts 35 Triple Coconut Cake Doughnuts 38 Valley Girl Lemon Doughnuts 40 Blueberry Cake Doughnuts 43 Orange-Pistachio Cake Doughnuts 45 Spiced Chai Cake Doughnuts 48

Bavarian Cream Bismarks 77 Raspberry Bullseyes 81 Maple Bars 83 Pershings 85 Apple Fritters 88 Blackberry Fritters 91

Old-Fashioned Doughnuts 95

Icings, Glazes, and Toppings 122

Master Recipe: Sour Cream Old-Fashioned Doughnuts 96

Master Recipe: Top Pot’s White Doughnut Icing 124

Pumpkin Old-Fashioned Doughnuts 99

Master Recipe: Top Pot’s Chocolate Doughnut Icing 125

Chocolate Old-Fashioned Doughnuts 101

Simple White Icing 126

French Toast Old-Fashioned Doughnuts 102

Simple Chocolate Icing 126

-----

Caramel Icing 127

Outside the Box 104

Pink Icing 128

Top Poppa (Giant Chocolate Doughnut Cake) 106

Maple Icing 128

Doughnut Bread Pudding 109

Peanut Butter Icing 129

Whole-Wheat Raised Glazed Rings 110

Triple Orange Icing 130

Baked Raised Doughnuts 112

Master Recipe: Top Pot’s Vanilla Doughnut Glaze 131

Gluten-Free Chocolate Cake Doughnuts 115

Simplest Vanilla Glaze 132

Gluten-Free Old-Fashioned Cake Doughnuts 117

Maple Glaze 133

Powdered Sugar Minis 119

Berry Glaze 134 Lavender Glaze 135 Toppings 138 ----Resources 140 ----Index 142

introdu

ction

We weren’t bakers or pastry chefs before we started Top Pot Doughnuts—just two brothers who liked a good business plan and the occasional Monday morning doughnut. Over the years, along with our team of bakers, we’ve developed the doughnuts Top Pot has made famous. In this book, we’ve collected all the knowledge we’ve amassed—doughnut-making

tips and tricks, the best classic flavor combinations, and ideas for outside-the-box doughnuts—and translated it into recipes designed with the home cook in mind. From traditional spiced and devil’s food cake doughnuts to yeast-raised and old-fashioned ones, with variations for bars, bismarks, twists, and fritters, Top Pot Hand-Forged Doughnuts passes our recipes on.

10

Top P o t: A Brief His

tor y

At Top Pot, we make about 1.3 million



doughnuts every week. In rough num-

used doughnut-making equipment—a kettle fryer,

bers, that’s enough glazed goodness to

the depositor used for cake doughnuts, a proofing rack, and a big stainless steel work table—think-

stretch doughnuts end to end for ten

ing we might someday learn to make our own.

miles every day. But we didn’t start

The same year, Zeitgeist moved to a new location,

big. In fact, when we opened our first

and we started baking our own quick breads and muffins. We hoped to add doughnuts to the list of

doughnut shop on Seattle’s Capitol Hill

housemade goods, but the equipment didn’t fit in

in 2002, we didn’t even have doughnuts.

the new space. We squirreled it away in the shop

But we’re getting ahead of ourselves.

Top Pot started with a sign. In 1996, a few

years after we’d opened a coffee shop called

we’d just leased on Summit Avenue in Capitol Hill that was intended to be Zeitgeist II, thinking we’d found a temporary solution.

Then we hit upon the idea of opening a

Zeitgeist in Seattle’s Pioneer Square, we found a

doughnut shop, making them by hand rather than

giant neon sign from a defunct Chinese restaurant

depending on the machines the large, increasingly

that read “TOPSPOT.” We bought it for $400 and

popular doughnut shops were using. Following the

stored it in our mother’s backyard in North Seattle

same design philosophy we captured at Zeitgeist,

for five years, where it slowly began succumbing

and before that at another coffee shop called

to rust and raccoons.

Bauhaus, we decided to name our new place Top



Meanwhile, Zeitgeist boomed. Built with

a midcentury German design aesthetic and a highend clientele in mind, the shop sold excellent

TO P POT H and-F or ged D O UG HN UTS

In 2000, Michael found a great deal on some

Spot and to front it with the rickety old neon sign. Before becoming coffee entrepreneurs, we had been general contractors, and between us,

house-roasted coffee and fancy pastries. There

we had years of experience in remodeling, building

was just one problem: Each Monday, one of our

cabinetry, and designing restaurant spaces. So we

pastry purveyors was closed, so we never had

built out the cafe ourselves, pouring the terrazzo

enough breakfast foods. We started passing

floors and building the bookcases—now a signature

by a local doughnut shop before opening on

trimming at Top Pot’s cafes—one shelf at a time.

Mondays, just to have something to fill our pastry

But the day we drove the sign down Interstate 5 in

case, and noticed that, with astounding regularity,

Michael’s 1966 Ford F-100, there was a rattle and

the doughnuts were the first to go. We might have

a loud clunk as the “S” fell off the rusty old sign—

eaten a few ourselves.

and Top Pot Doughnuts was born.

11



When the Summit Avenue store opened,



Once we started actually selling them, word

things were a little hectic. We had the doughnut-

about Top Pot Doughnuts spread quickly. Seattle-

frying equipment but no doughnut-making experi-

ites poured in from all over the city, packing doz-

ence. We knew doughnuts were special; as the

ens away for soccer games, parties, and meetings.

last two of eight kids, we would often get to go

The line snaked out the door. In the fall of 2003, we

with our mother to a doughnut shop in Tacoma

opened our flagship store on Fifth Avenue, right in

called The Golden Oven for twists, as a special

downtown Seattle, outfitted with a neon bucking

treat when she had time with just the two of us.

bronco sign, huge, two-story-tall greenhouse win-

We felt we could create a doughnut that was

dows, a bakery big enough to produce doughnuts

more artisanal and more gourmet than what was

for multiple stores, and a coffee-roasting room. It

out there, hand cutting each batch, and frying and

immediately became not just a neighborhood habit

glazing in small batches rather than relying on

for locals, but also an essential stop on Seattle’s

conveyor belts and machines to churn out dough-

tourist routes.

nuts no human hands had touched. We thought,



“How hard could it be?”

Schultz, chairman and CEO of Starbucks, visited the



Fifth Avenue store. He ordered a variety dozen, and

For the first month, while we sold the same

muffins, bagels, and scones we’d had at Zeitgeist, we learned how to make doughnuts. We made mistakes. But since the beginning, accidents have been a crucial part of the process and, we believe, of our success. We didn’t want to make the same

One morning shortly after it opened, Howard

apparently loved them. Fast forward to 2005: We started working with Starbucks to bake doughnuts for their stores—first just in western Washington, then across the Pacific Northwest, and then across the United States.

doughnuts those other guys made, so we tinkered



and played, crafting doughnut after doughnut

doughnut cafes in Seattle’s Wedgwood, Queen Anne,

In the years that followed, we opened four more

by hand until we found versions that fitted our

Bellevue, and Mill Creek neighborhoods. We designed

creative personalities—hence our slogan, “Hand-

and built each ourselves. At each location, Top Pot

Forged Doughnuts.” We talked to our customers

cafes mimic our doughnut style—creatively but

and realized that even though about 80 percent

simply decorated and totally self-inspired.

of the doughnuts made in the United States were



raised (yeast) doughnuts, people wanted more

14,000 Starbucks stores, in Whole Foods Markets

cake doughnuts. So we made more cake. A month

in the Pacific Northwest, and in airports and cof-

later, without the help of a single doughnut expert,

fee shops across the United States. In 2009, we

we had doughnuts we loved.

equipped a 1962 Airstream Bambi with racks that

Top Pot Doughnuts are now sold in Seattle, in I n trod u c tio n

12

hold 100 dozen doughnuts and joined the mobile

shops to watch folks pick out their doughnuts.

food truck mania, hawking doughnuts at events

Conversations stop, and grown-ups peer into the

across the city. In 2010, we signed an exclusive

case with the intensity usually reserved for choos-

deal with Seattle’s Qwest Stadium, becoming

ing an engagement ring—even President Obama

the doughnut provider for Seattle Seahawks and

gawked a little when he visited in the fall of 2010.

Seattle Sounders games.





company both small enough to maintain artisanal,

With attractive decorations and smart names—

like Pink Feather Boa, Valley Girl Lemon, and Double

small-batch quality and a vintage mom-and-pop

Trouble, to name just a few favorites—our doughnuts

aesthetic and big enough to produce doughnuts

appeal to people because they’re delicious and a

available worldwide.

bit nostalgic, and because they pair exceptionally



well with coffee. If you can, come to one of our

TO P POT H and-F or ged D O UG HN UTS

Today, Top Pot is the only American doughnut

And now you can “hand-forge” them at home.

13

T he T op P o t Baker

y

Hidden in an old warehouse on Fifth Avenue, right in downtown Seattle, Top Pot’s bakery produces more than 75 million doughnuts each year. We put our cake and oldfashioned doughnut batter in a giant hopper, which our bakers use to deposit forty doughnuts a minute into baths of hot oil that probably rival the size of your dining room table. There are no doughnut-flipping machines, as there are at many doughnut companies—each one is still turned by hand at just the right moment—and each of our yeast-raised doughnuts is still cut, formed, and glazed by hand. Every baker has his or her own technique: they slide the frying racks into the oil a certain way, or rotate their wrists to pop the doughnuts out of the chocolate icing a bit differently, and they all have their personal favorites. But our bakers also all have two things in common: dedication and speed. The first allows us to trust our employees to provide each of our customers with a doughnut that meets our stringent standards. (Our bakery runs around the clock.) The second lets us produce an impressive volume with relatively few bakers.



Have fun. Our bakers sure do.

I n trod u c tio n

Unfortunately, we can’t send our bakers or our equipment home with you, which means that there are a few things that will be different about your homemade doughnuts. For one, they’ll be smaller than ours, so that at home, in your deep fryer or a simple frying pan, you can cook more than one at a time. We’ve changed the proofing process for yeast-raised doughnuts to a home-kitchen-friendly method. We offer icings and glazes that don’t use agar, the natural stabilizing agent we use to prevent the icings from weeping, because they’re simply easier to work with. Finally, we’ve narrowed down our ingredients to things you should be able to find in a large grocery store and a good kitchen supply store. (Just in case, we have provided a list of resources on page 140 for everything you’ll need.)

and

PRIMER

16

The Merriam-Webster dictionary defines a doughnut as “a small, usually ring-shaped cake fried in fat.” We can’t argue with that, but as is the case with most foods, there’s more to the story—where the doughnut originated, how it became a comfort food, and why it’s enjoying such a resurgence today.

TO P POT H and-F or ged D O UG HN UTS

In Glazed America: A History of the Doughnut, author Paul R. Mullins says the word doughnut is attributed to Washington Irving, who used “dough nut” to describe deep-fried balls of sweetened dough, and compared them to similar Dutch treats called olykoeks. Since almost every culture has some form of sweet fried dough—traces of fried doughnut-shaped cakes were found in Native American caves, and the Bible clearly refers to the use of fried cakes as an offering—it’s difficult to pinpoint where the modern doughnut originated. According to John T. Edge, author of Donuts: An American Passion, some food historians

track the American doughnut trade back to a Dutch New Yorker, who opened a doughnut shop in Manhattan in 1776, selling olykoeks and coffee in the financial district. Doughnuts started showing up in cookbooks in the early 19th century and reached their first peak of popularity in the 1920s. According to Edge, the alternative spelling “donut” was invented when the New York–based Doughnut Machine Corporation abbreviated the word to make it more pronounceable by the foreigners they hoped would buy their automated doughnut-making equipment. But although it’s widely accepted that the modern doughnut originated with the Dutch, just how it became so popular in America is a subject of some debate. According to one theory, when the Salvation Army dispatched women to Europe during World War I to comfort and care for the troops there, the “lassies,” as they were called, made dozens upon dozens of doughnuts. Edge writes: Though contemporary accounts differ as to how and why, there is

17

no doubt that their decision to fry donuts would transform fried dough from a vaguely foreign food, loosely associated with the Dutch, into a symbol of American home and hearth, a gustatory manifestation of the ideals for which the soldiers fought . . . When American soldiers got home from World War I, they arrived with a taste for, among other goods, French wine and filterless cigarettes. But no acquisition would affect the way Americans ate as would their taste for donuts.

As mass production became the norm across the food industry and people became increasingly mobile, Americans developed an even stronger taste for goods produced outside the home. Over the

Doughnut sales languished in the latter part of the 20th century, but today America is in the grips of a doughnut renaissance. Spawned by a recession that increased sales in comforting consumables, such as junk food, beer, and—you guessed it—doughnuts, the boom has inched its way across the foodie world, too, starting with high-end restaurants, where doughnuts began appearing in fancier forms on dessert menus a few years ago. Today, designer doughnut stores are blanketing cities, brides are choosing doughnuts over traditional wedding cakes, and the eating public is replacing its cupcake craving with a soft spot for boutique bakeries that take the doughnut concept to the next level, with creative flavors and coffee lounge atmospheres. And Top Pot’s right out in front.

a do u g h n u t histor y a n d prim e r

Veterans opened doughnut shops. Doughnuts moved from being a homemade goodie to an almost uniquely store-bought treat. Doughnut shops became de facto community centers, places where people could go to gossip, fuel up on coffee, and break up their day.

course of the 1950s and ’60s, when American car ownership boomed, people started buying doughnuts on the go, at drivethroughs and gas stations. Doughnut chains expanded, and doughnuts became a quintessential American icon.

TO P POT H and-F or ged D O UG HN UTS

18

19

Types of Dou

g hnu ts

At Top Pot, we make three basic types

Yeast-Raised Doughnuts

of doughnuts: cake (vanilla, spiced,

Bread/strong flour makes our yeast-raised dough-

and chocolate), yeast-raised, and oldfashioned. Though their ingredients and preparation differ, they’re all quite manageable at home. Can’t decide where to

nuts pleasantly chewy, and the yeast makes them airy. At Top Pot, we let our mace-spiked raised doughnut dough rise in a warm, moist proofing oven big enough to fit a small car. Since you probably don’t have one of those, we’ve devised a foolproof rising technique that yields rings, bars,

start? We suggest cake doughnuts with

and fritters very much like the ones you’ll find in

a simple icing, because they require the

our stores.

least amount of time and attention. Cake Doughnuts Made with cake/soft-wheat flour to keep them light-textured, and plenty of nutmeg for Top Pot’s signature flavor, these doughnuts are the best choice for creative decorators. Our version is a bit crispier on the outside than those you’ll find in big-box doughnut shops. For our devil’s food cake

Old-Fashioned Doughnuts The signature split on the top of a rich, tangy oldfashioned doughnut—our bakers call the ring in the center the doughnut’s “ridge” and the split sections on the outside its “petals”—shows up because we make them with a bit of extra leavening and sour cream, and fry them at a lower temperature using a special technique, flipping them twice instead of just once.

doughnuts, we use Dutch-processed cocoa for a deep, rich chocolate flavor.

A D O UG H NU T H I S T O R Y a n d P R I M E R

20

A G l oss ar y of Dou

g hnu t I n gre dien ts

Although many of the ingredients in this

Butter: Although butter is very useful in most

book will be familiar to you, there are some

baking, we don’t use a lot of it in our doughnut

you may not have seen before, such as

recipes. However, if you must, use an unsalted butter, because there’s already salt in our recipes.

agar, and some you may feel compelled to

----

use substitutes for, like cake/soft-wheat

Cake/soft-wheat flour: Made from wheat that’s

flour. Our recipes were developed with your

lower in protein, cake/soft-wheat flour results in

success at home in mind. We recommend

an end product that’s more tender than it would be if made with all-purpose/plain flour. If you can’t

using the appropriate ingredients. Also,

find it, make it: For every cup of all-purpose/plain

we use the spoon-and-level method to

flour used in a recipe, substitute 2 tbsp cornstarch/

measure all dry ingredients, but whenever possible, we suggest weighing them.

cornflour for 2 tbsp of the flour. Always sift cake/ soft-wheat flour after measuring. ---Canola oil: We recommend canola oil for frying

Agar: This is a stabilizing agent, derived from sea-

at home. For more information on frying oils, see

weed, that is tasteless and colorless. At Top Pot,

page 25.

we use it in all our glazes and icings to make them

----

set, so our final product is less fragile. However, it does set very quickly, which means glazes and icings made with agar must be used immediately or reheated before application. For information on using agar, see “Icing and Glazing Tips” on page 29.

TO P POT H and-F or ged D O UG HN UTS

---Bread/strong flour: Because yeast-raised doughnuts should have a bit of chew, we use bread/ strong flour, which has a higher protein content— and thus more gluten—than all-purpose/plain flour.

Cocoa powder: Dutch-processed cocoa powder is processed with an alkalizing agent; it has a stronger flavor that we like for our devil’s food cake doughnuts. Natural cocoa powder will also work, but the chocolate flavor won’t be as pronounced. ---Confectioners’/icing sugar: Confectioners’/icing sugar, also known as powdered sugar, is often quite clumpy, so it needs to be sifted before making glazes or icings. Always sift confectioners'/icing sugar after measuring.

21

Corn/golden syrup: Light corn/golden syrup

Sour cream: Use full-fat sour cream for moist

improves the texture and shine of our glazes and

doughnuts.

icings and prevents sugar crystals from forming in

----

the glazes and icings as they cool.

Sugar: When we refer to sugar in this book, we

----

mean regular white granulated sugar.

Gluten-free all-purpose baking flour: Sold in small

----

bags in the baking or gluten-free aisles of many large supermarkets, gluten-free flour can be used in place of regular wheat flours when making gluten-

Vanilla extract: Real vanilla extract (as opposed to imitation vanilla) has the best flavor.

free doughnuts.

----

----

Yeast: We use regular active dry yeast, typically

Mace: Used only in our yeast-raised doughnuts, ground mace is a spice made from the outer layer of a nutmeg seed, with a slightly different taste. It

available in small packets or in glass jars. Yeast can lose its rising power over time, so we recommend buying fresh yeast for each batch.

gives yeast-raised doughnuts their unique flavor. ---Nutmeg: This gives our spice cake doughnuts their signature flavor. For more spice flavor, substitute freshly grated nutmeg for the ground kind you find in your grocery store’s baking aisle. ---Salt: We use iodized salt, because its small granules

---Shortening/vegetable lard: Since butter contains water, it can cause doughnuts to split while frying. We find that shortening/vegetable lard, which has no water in it, works best for us. You can substitute butter, but your final product may not be quite the same. Look for a product free of trans fats.

A D O UG H NU T H I S T O R Y a n d P R I M E R

allow for even dispersion.

22

D o u g h n u t- M a k i n g T o o l s

We got our start as carpenters, so

doughnuts that large. Alternatively, you can pick a

we’re familiar with the concept of

doughnut recipe that doesn’t require a cutter—try

having the right tool for the right job. However, much of the equipment

Maple Bars (page 83) or Classic Twists (page 75). ---Deep fryer: Electric deep fryers maintain an even

required for doughnut making can be

temperature for you, which makes the frying

improvised. Here’s what you’ll need

process much easier, but they’re not required.

and what you can skip—and, in some cases, how you can improvise.

See page 25 for tips on frying in one of the pans you have on hand. ---Docker: A docker looks like a plastic 4-in/10-cm

Bench scraper: Although a fat metal spatula without slots will work, a bench scraper, the metal tool many bakers use to cut and form dough, is quite useful in the doughnut-making process. Use it to lift cake doughnuts off your rolling surface and transfer them into hot oil, to move yeast-raised doughnuts without scarring them (see page 79), or to scrape dough off your cutting surface. ---Cutter: A traditional doughnut cutter has two concentric rings, one 23⁄4 in/7 cm across and one

TO P POT H and-F or ged D O UG HN UTS

1 1⁄4 in/3 cm in diameter. It’s convenient, because you can punch out a doughnut and its hole in one

cylinder with plastic spikes on it; the spiky apparatus is attached to a handle so it rolls like a pizza cutter, leaving behind tons of tiny holes. At Top Pot, we roll it over the dough to poke holes in our yeast-raised bar, bismark, and bullseye doughs before the second rise, to prevent bubbles from forming in the dough during frying. You can use one, but it’s not necessary. ---Doughnut pans: With the exception of our Baked Raised Doughnuts (page 112), a doughnut pan is completely unnecessary—and even with those, it’s not crucial. Skip this gadget.

motion, but it’s not necessary. You can easily sub-

----

stitute a jam jar, a pickling jar, or a clean, empty tin

Mesh strainer: At Top Pot, we proof and fry our

can for the outside ring, and a smaller can or plastic

yeast-raised doughnuts on large racks that can

bottle cap for the inside ring. Larger doughnut cut-

be completely submersed in the oil, which makes

ters work, but we find that it’s difficult to fry more

removing them easier—but chances are you don’t

than one doughnut at a time in a home setting with

have a similar set-up. Because they’re more fragile,

23

a large, round mesh strainer, such as the type

taking care not to mix past the point at which all of

found in many Asian markets, makes removing

the flour has been incorporated—you don’t want to

yeast-raised doughnuts (as well as any doughnut

overwork the dough—then refrigerate and proceed

holes) a cinch. A large slotted spoon will also work.

as directed. All glazes and icings can be whisked

----

together by hand.

Rolling pin: We use a classic rolling pin for rolling

----

out dough, but an empty bottle of wine wrapped in

Thermometer: Because a difference of a few

plastic wrap/cling film also works nicely.

degrees in temperature can drastically affect the

----

results when frying doughnuts, you’ll need a deep-

Stand mixer: We use a stand mixer—an electric mixer fitted with a large bowl that comes with a paddle attachment for mixing and a dough hook for kneading—for all our recipes. You can use a

frying or candy thermometer (it’s best to have one that clips to the side of your pot) that goes up to at least 400°F/200°C. Don’t skip this. For more information on frying, see page 25.

handheld electric mixer instead: For yeast-raised

----

doughnuts, mix on medium speed with a handheld

Tongs: It’s easiest to flip cake doughnuts with a

electric mixer until the dough becomes too firm to

pair of thin metal tongs, but you can use wooden

mix, then knead in the rest of the flour by hand and

(not plastic) chopsticks or the wrong end of two

proceed as directed. For cake and old-fashioned

long metal spoons as well.

doughnuts, mix the dough on medium-low speed,

A D O UG H NU T H I S T O R Y a n d P R I M E R

24

T OP PO T B A KERS ' T IPS

Hang around the bakery at our Fifth

Cut Doughnuts Without a Mess

Avenue store for more than a few

When you cut out doughnuts, flour the cutter itself,

minutes, and you’ll walk away with an education—every move is calculated

especially for sticky cake doughnut dough. To get the doughnut out of the cutter, tap the side of the cutter against the palm of your hand.

and time-tested. And while each baker

----

follows his or her own techniques when

Proof Yeast-Raised Dough

it comes to things like flipping dough-

Our oven-proofing method for yeast doughs adds

nuts or stirring icing, there are a few

warmth and moisture to the air around the dough.

hard-and-fast rules that we watch every baker follow, which should also be heeded at home. Use the following tips for great homemade doughnuts.

You can also let the dough rise in a warm place, leaving it covered for both rises instead of just the first rise, but it may take a bit longer. If you have a proofing box, use that instead of our method, letting the dough rise for about 45 minutes each time on the low setting. ----

Measure Correctly

Don’t Always Double Recipes

To measure dry ingredients, such as flour and

Cake doughnut, old-fashioned doughnut, glaze,

confectioners’/icing sugar, use the “spoon and

and icing recipes may be doubled, but yeast-raised

level” method: first spoon the ingredient into the

recipes must be made in single batches, or the

measuring cup, then level it with the back of a

dough will climb out of the mixer during kneading.

knife. Always sift ingredients after measuring.

TO P POT H and-F or ged D O UG HN UTS

---Roll Out the Dough Evenly

---Transport Doughnuts Gently Although all doughnuts are best fresh, we realize

When you roll out dough, do measure it with a

that you may have to take them somewhere—and

ruler—1⁄2 in/12 mm may be thicker or thinner than

you might not have the same doughnut boxes we do.

you think. For simplicity, you can mark a toothpick

If you don’t have a large, sealable container, line a

or wooden skewer at the thickness you need, and

shoebox or square-bottomed shopping bag with the

poke it into the dough to judge its depth as you

top and handles cut off with waxed/greaseproof paper

roll it out.

and stack the doughnuts inside (once the glaze or icing has dried completely), on their bottoms or sides.

25

F r yin g Dou g hnu ts

Mention deep-frying anything at

Coconut oil, hemp oil, olive oil, sesame oil, and lard

home, and many cooks panic. Hot oil

will smoke at the temperatures called for in this

requires care, of course, but doughnuts are simpler to make than you might

book and should not be used. ---Preparing Your Frying Space

think. If you have a deep fryer, consult

It’s true: Frying can be messy. But a few quick

the manufacturer’s directions before

steps can make clean up a snap. Line the area

beginning. Use fresh oil that comes up

around your frying pan with aluminum foil,

to the recommended level, usually about

and drain doughnuts on a cooling rack set over paper towels/absorbent paper, on top of the foil.

3 in/7.5 cm above the frying basket.

Set all utensils on foil when they’re not in use

If you don’t have one, don’t worry—

during frying.

you can do it in a large, heavy-bottomed pan at home, using the following tips. Note that thermometers and stove

---Choosing a Vessel Since doughnuts are less likely to break if they have plenty of room to be turned over, fry them

settings vary; the times listed here are

in something you can fill with oil to a depth of at

approximations.

least 2 in/5 cm, with at least another 2 in/5 cm of room left at the top, so there’s no risk that the oil will splash over the sides. However, using oil deeper than 4 in/10 cm will cause the doughnuts

At Top Pot, we fry in saturated fat-free palm oil,

to take too long to float to the surface, and they

which starts as a solid. It gives a great flavor, and

may burn. Using a pot or pan with a smaller diame-

its solid state makes it easy to transport. But since

ter will mean using less oil (and it will heat up more

it’s not readily available for home use, we recom-

quickly), but it’s often more difficult to turn the

mend frying in canola or vegetable oil, because it

doughnuts when they’re enclosed in a small space.

has a neutral flavor and because it can handle the

In any case, choose a heavy-bottomed pot, so the

temperatures used for doughnut frying.

oil heats evenly. See the chart in the next section



If you have some on hand, peanut/groundnut

oil, safflower oil, and corn oil are also suitable for frying doughnuts, but may leave a slight taste.

for oil quantities.

A D O UG H NU T H I S T O R Y a n d P R I M E R

Finding the Right Oil

26

Heating the Oil

------------------------------------------------------------

It’s important to give the oil enough time to heat up

Pan diameter:

before you start frying. (See the chart that follows;

Oil required:

keep in mind that times may vary depending on

Oil depth:

your stove.) Also note that the oil temperature may vary while you fry, so continue checking it as you go. Adjust your stove’s setting often to maintain the desired temperature.

We highly recommend using a thermometer

8 cups/2.5 L



2 1⁄2 in/6 cm



5 in/12.5 cm

Approximate time to heat to 325°F/165°C to 370°F/185°C:



20 to 30 minutes

------------------------------------------------------------

while frying, but if you can’t find one, you’ll know

For deep fryers, using oil up to the recommended

your oil is ready when you see vigorous convective

level, approximate time to heat to 325°F/165°C to

motion along the bottom of the pan—almost like

370°F/185°C is 10 to 15 minutes.

thin clouds moving quickly across the sky. But as we said, a thermometer is best.

Here are guidelines for heating oil over medium

heat. You can rush it by heating it over a higher temperature, but that often results in oil that is hotter than the desired temperature. -----------------------------------------------------------Pan diameter:







Oil required:

Oil depth: Minimum pan height:



Approximate time to heat to 325°F/165°C to 370°F/185°C: TO P POT H and-F or ged D O UG HN UTS

Minimum pan height:

8 in/20 cm











Oil required:

Oil depth: Minimum pan height:



Approximate time to heat to 325°F/165°C to 370°F/185°C:

Make a Sacrifice You can use a scrap of doughnut dough, or a sacrificial doughnut, to test the oil. You may learn that the seconds go by quite quickly as you fry, or that the time it takes for your doughnuts to cook is slightly shorter or longer than listed in the recipe.

12 in/30 cm

Based on the first doughnut, use your judgment for

12 cups/2.5 L

the rest of the batch. Our cooking times are only

2 in/5 cm

approximations.

4 in/10 cm

---Turning Doughnuts

30 to 40 minutes

-----------------------------------------------------------Pan diameter:

----

When turning doughnuts in hot oil, try to rotate them right at the oil’s surface, using a pair of thin

10 in/25 cm

metal tongs or wooden chopsticks. Picking them

10 cups/2.25 L

up out of the oil will cause them to fall apart.

2 ⁄4 in/5.5 cm 5 in/12.5 cm 1

25 to 35 minutes

27

Frying Safety

Frying Doughnut Holes

Understandably, our instinct when working with

Fry doughnut holes the same way you fry dough-

sizzling oil is to move as quickly as possible. When

nuts, cooking them for about 75 percent of the

frying doughnuts, though, moving slowly is best,

recommended time for the doughnuts and remov-

because dropping doughnuts into hot oil makes

ing them with a slotted spoon. You may notice

the oil slosh out, which presents the possibility of

that doughnut holes tend to roll around in the oil

a serious burn. To deposit doughnuts into the oil

by themselves; you’ll need to watch them to make

safely, slide them in on a metal spatula, or insert

sure they cook on all sides.

them by hand thin side first, letting go once about



a third of the doughnut is immersed in the oil—

frying the holes, whose round shapes cause the oil

dropping them in flat is dangerous. When removing

to squirt up right at eye level. For safety, place the

doughnuts, let them drip briefly over the vat of oil

holes on a metal slotted spoon or mesh strainer,

before moving, to avoid flinging hot oil across your

and gently lower them into the oil. If you must use

kitchen (or yourself).

your hands, deposit them into the oil thin side first,



And you’ve heard about oil and water, and

The riskiest part of frying doughnuts is actually

like putting a coin into a machine, because they’ll

how they don’t mix? It’s true, especially when the

splash less that way.

oil is very hot. If you need to wash your hands when

----

frying (which is likely, because they’ll get floury), dry them thoroughly, and don’t let water or other

Disposing of Oil

liquids splash into the oil, or it will spatter and

When used doughnut-frying oil is cool, strain it,

possibly cause burns.

pour it into a sealable container, and then take it



This should go without saying, but we’ll say it:

Be careful. Don’t fry around children, and don’t fry while you have other things on your mind or a lot going on in your house. Frying requires your full attention. Do not leave the kitchen.

to a nearby restaurant that accepts used oil, or call your local waste management company for tips. (We send our oil to a company that recycles it into biofuel.) You can also save cooled, strained oil in the refrigerator for reuse for up to two weeks. A D O UG H NU T H I S T O R Y a n d P R I M E R

TO P POT H and-F or ged D O UG HN UTS

28

29

I C ING A N D GL A Z ING T IPS

An icing is a thick, almost spreadable

into the icing. (You can find online sources for agar

doughnut topper that sits on top of

on page 141.) For our own icing, we make a syrup

the doughnut. It is always applied after doughnuts have cooled.

using the agar, which melts into water to form a clear, slightly viscous mixture. But because the agar sets up almost immediately when it cools, we have to keep the icing warm while we use it. We use giant steam tables for this; at home, you



A glaze is a thin coating, applied when the

doughnut is hot, that completely covers all of a doughnut’s cracks and crevices.

Here are some tips for working with these two

sweet coatings. In addition to the icings and glazes provided with the doughnut recipes, a separate chapter at the end of the book gives recipes, as well as topping ideas, that you can use to create your own doughnut combinations. ---The Golden Rule of Icing and Glazing For glazing, work while the doughnuts are hot and the glaze is warm; for icing, the doughnuts should be completely cool but the icing still warm. Note that small batches of our icings and glazes will cover a dozen doughnuts only if used at the

---Using Agar At Top Pot, all our icings and glazes use powdered agar, a stabilizer derived from seaweed that makes the icing firm up so that the doughnuts are much less fragile. It also prevents the weeping that can occur when the moisture of the doughnut seeps

it over a pan filled with 1 in/2.5 cm of barely simmering water, stirring frequently until the icing can be stirred easily.

If you’re a science type, it might be useful

to know that agar firms up at approximately 88°F/35°C, but once it has set, it does not melt below 136°F/85°C—so you’ll have to get it good and hot to melt it once it’s firm. ---Making Icings and Glazes Ahead of Time If you’re making a simple icing or glaze (one without agar) ahead of time, cover the surface directly with plastic wrap/cling film until ready to use, and stir vigorously before using. You can make them while you make the doughnut dough, but it’s best to use them the same day they’re made. Reheating them, per the instructions above, always makes application easier.

Do not make icings or glazes with agar ahead

of time.

A D O UG H NU T H I S T O R Y a n d P R I M E R

appropriate temperature.

can rewarm your icing before using it by setting

30

Coloring

Thinning or Thickening

Icings and glazes can be tinted any color; simply

If your icing or glaze seems too thick, try stirring

add a drop or two of food coloring while mixing.

it—it should loosen as you continue stirring. If it still

Remember, you can always add more color, but it’s

seems too thick, you can thin it with a tiny amount

hard to take it out.

of water. Add only a teaspoon at a time, because a

----

small amount of liquid goes a long way.

Dipping



Top Pot’s bakers apply glazes and icings by dropping a doughnut into the bowl of glaze or icing

For icings or glazes that are too thin, add addi-

tional confectioners’/icing sugar, being sure to sift it first.

from about 6 in/15 cm above the surface—this



coats just the right portion of the doughnut—then

(not because it was too thick in the first place),

removing it with their hands, allowing a bit of the

you can also rewarm it in a microwave-safe bowl

excess to drip back into the bowl. They then trans-

for 15 seconds or so, to reliquefy it.

fer the doughnut immediately to a cooling rack,

----

and allow the glaze or icing to run down the sides

Do the Twist

of the doughnut naturally.

If your icing has thickened because it’s cooled

If you don’t feel that your doughnuts are being

----

nicely coated in icing, try gently twisting them

Flavoring

while they’re half submerged. If that doesn’t work,

Icings and glazes are an excellent outlet for kitchen

try rewarming or thinning as above.

creativity. They can be flavored with virtually any extract, but start sparingly—some flavors go a

TO P POT H and-F or ged D O UG HN UTS

long way. Be careful when adding more than a few

Toppin gs

drops of any liquid, because the mixture of liquid

Because icings and glazes dry quickly

and confectioners’/icing sugar is a delicate balance

(even without agar), add toppings

in both icings and glazes.

immediately after coating each doughnut. Do not wait until you’ve dipped all the doughnuts to start adding toppings.

31

T h e T o p P o t D o u g h n u t s Y o u M i g ht N o t H av e T a s t e d

The doughnuts in this book are our customers’ favorites, and some we’ve always wanted to sell or have sold in the past. Of course, there are many more combinations—and since being creative is an essential part of our process, it should be part of yours, too. Experiment with abandon; you can still call them homemade Top Pot doughnuts.

Fruit-filled Bavarian cream bismarks, made by infusing cream with fruit flavorings and topping with fruit-flavored icings, instead of chocolate icing Are there doughnuts that haven’t worked for us? Sure, but we take the good with the bad. There are also a few fun flavors we’ve loved but decided not to sell to the public. Here are some we (or our bakers) have made: Car Bomb Bavarian: Like our Bavarian Cream Bismark (page 77), only topped with a Guinness chocolate icing and filled with a whiskey-spiked pastry cream.

Make your own glaze or icing flavors by substi­

----

tuting other liquids for the water or milk in our

Cherry Blossom: Each spring, for a limited time,

recipes, or flavor doughnuts with anything very

we make Cherry Blossom doughnuts, which are

small that won’t affect the texture of the dough

Michael’s favorite. They’re vanilla cake doughnuts,

too much. Here are a few suggestions:

speckled with cherry chips and topped with a

Simple orange, apple, or cranberry glaze

cherry-infused icing.

(made with juice instead of water) for yeast-

----

raised doughnuts

Cristal Doughnut: Our classic raised ring, topped

Ginger, cardamom, or cinnamon cake doughnuts, made with spice in the dough and icing

Double vanilla cake doughnuts, made by

Pop Rocks, for an effervescent experience. ---Peanut Butter and Jelly: Our classic vanilla cake doughnut studded with peanut butter chips that

simmering all liquids first with a halved, scraped

ooze when you bite into them, filled with berry jam

vanilla bean, then cooling

and topped with a peanut butter icing.

a do u g h n u t histor y a n d prim e r

Espresso doughnuts, made with instant espresso in the dough and coffee in the icing

with a ginger ale–based glaze and finely ground

The first doughnut Top Pot made, in 2002, was a basic spice cake doughnut, heady with nutmeg. We still love them plain, but you can also glaze or ice them, or try one of the time-tested combinations that follow. If you want to cover them in granulated or confectioners’/icing sugar, cinnamon sugar, cocoa, or plain sugar, see the instructions for sandy toppings on page 139.

34

Master Recipe

Basic Spic e Cake Doughnuts T o s s th e s e i n s u g a r

or cinnam

Make s one d oze N

doughnuts and holes

on sugar w

h e n th e y ’ r e s t i l l p i p i n g

hot, o r c oo l th e m ,

then transfer them to a small paper bag filled with a few cups of powdered/icing sugar and coat them a few at a time. G laze them when still warm, but make sure they’re cool before applying any icings.

2¾ cups/315 g cake/ soft-wheat flour, plus more for rolling and cutting 1 tsp baking powder 1 tsp iodized salt ¾ tsp ground nutmeg

2

⁄ 3 cup/130 g sugar

2 tbsp shortening/vegetable lard, trans-fat-free preferred 1 large egg plus 1 large egg yolk 2

⁄ 3 cup/165 ml whole milk

Canola oil, for frying

Sift the flour, baking powder, salt, and nutmeg together into a medium bowl, and set aside. In a stand mixer fitted with the paddle attachment, mix the sugar and shortening/vegetable lard for 1 minute on low speed, until sandy. Add the

E q ui pm en t

Doughnut cutter (or 2 3/4 in/7 cm and 1 1/4 in/3 cm round cutters)

a deep fryer, large pot, or high-sided frying pan over medium heat to 370°F/185°C. (See the frying tips on page 25.) Gently roll out the chilled dough on a counter or cutting board floured with about 1

⁄4 cup/30 g cake/soft-wheat flour to 1⁄2 in/12 mm

egg and egg yolk, then mix for 1 more minute on

thick, or about 8 in/20 cm in diameter, flouring the

medium speed, scraping the sides of the bowl with

top of the dough and the rolling pin with another

a rubber spatula if necessary, until the mixture is

2 tbsp flour, or as necessary to prevent sticking—

light colored and thick.

this is a soft, wet dough. Cut into as many dough-

Add the dry ingredients to the wet ingredients in three separate additions, alternating with the milk, mixing until just combined on low speed each TO P POT H and-F or ged D O UG HN UTS

Time

1 hour active time, plus glazing or icing

time. The dough will be very sticky, like very wet cookie/biscuit dough. Transfer the dough to a clean bowl and refrigerate, covered directly with plastic wrap/cling film, for 1 hour (or up to 24 hours). Using a candy thermometer to measure the temperature, heat oil (at least 2 in/5 cm deep) in

nuts and holes as possible, dipping the cutter into flour before each cut. Fold and gently reroll the dough to make extra holes (working with floured hands makes the dough less sticky), and cut again. Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the doughnuts float, fry for about 60 seconds per side, or until deep golden brown on both sides. Drain on paper towels/absorbent paper.

35

Pink Feather Boa Cake Doughnuts Make s one d oze N

It w o u l d b e e a s

y to p r e d i c

doughnuts and holes

t th a t o u r p i n k

-t i n g e d

, c o c o n u t- c ov e r e d

cake doughnut, named by an employee at Top Pot’s first cafe, would be the favorite among little girls, but you’d be surprised how many grown-ups like it, too. Fashion designer Vera Wang once ordered a few dozen for a bridal show in N ew Y ork. For another variation popular in Seattle, make a C hocolate Feather Boa by substituting Simple C hocolate Icing (page 126) for the Pink Icing.

2 3⁄4 cups/315 g cake/soft-wheat

2 tbsp shortening/vegetable lard,

flour, plus more for rolling and

trans-fat-free preferred

cutting 1 tsp baking powder 1 tsp iodized salt 3

⁄4 tsp ground nutmeg

2

⁄ 3 cup/130 g sugar

Time

1 hour active time, plus icing

1 large egg plus 1 large egg yolk 2

E q u i pm en t

⁄ 3 cup/165 ml whole milk

Doughnut cutter (or 2 3/4 in/7 cm and 1 1/4 in/3 cm round cutters)

Canola oil, for frying Pink Icing (page 128) 1 cup/90 g sweetened shredded/ desiccated coconut

Sift the flour, baking powder, salt, and nutmeg together into a medium bowl, and set aside.

time. The dough will be very sticky, like very wet cookie/biscuit dough.

In a stand mixer fitted with the paddle attach-

Transfer the dough to a clean bowl and refrig-

ment, mix the sugar and shortening/vegetable lard

erate, covered directly with plastic wrap/cling film,

for 1 minute on low speed, until sandy. Add the

for 1 hour (or up to 24 hours).

egg and egg yolk, then mix for 1 more minute on

Using a candy thermometer to measure the temperature, heat oil (at least 2 in/5 cm deep) in

a rubber spatula if necessary, until the mixture is

a deep fryer, large pot, or high-sided frying pan

light colored and thick.

over medium heat to 370°F/185°C. (See the frying

Add the dry ingredients to the wet ingredients

tips on page 25.) Gently roll out the chilled dough

in three separate additions, alternating with the

on a counter or cutting board floured with about

milk, mixing until just combined on low speed each

1

⁄4 cup/30 g cake/soft-wheat flour to 1⁄2 in/12 mm

continued

S pi c e C a k e D o u g h n u ts

medium speed, scraping the sides of the bowl with

TO P POT H and-F or ged D O UG HN UTS

36

37

thick, or about 8 in/20 cm in diameter, flouring

Shake any excess flour off the doughnuts

the top of the dough and the rolling pin with

before carefully adding them to the hot oil a few

another 2 tbsp flour, or as necessary to prevent

at a time, taking care not to crowd them. Once

sticking—this is a soft, wet dough. Cut into as

the doughnuts float, fry for about 60 seconds per

many doughnuts and holes as possible, dipping

side, or until deep golden brown on both sides.

the cutter into flour before each cut. Fold and

(You’ll know they’re ready to turn the first time

gently reroll the dough to make extra holes (work-

when you see the golden brown color creeping

ing with floured hands makes the dough less

up from the bottom of the doughnut.) Drain on

sticky), and cut again. (Note: Because this is such

paper towels/absorbent paper.

a soft dough, you may find it easier to cut just a

When the doughnuts have cooled completely,

few doughnuts at a time, right before you add

dip one side of each into the warm Pink Icing. (See

them to the oil, instead of cutting them all out

page 29 for icing tips.) Sprinkle the coconut on top

ahead of time. Transferring them is easiest with

immediately after icing each doughnut. Let dry on

a flat metal spatula.)

cooling racks, iced side up, until the icing is firm, about 15 minutes.

S pi c e C a k e D o u g h n u ts

38

TRIP LE Coconut Cake Doughnuts Make s one d oze N

M ade wi

doughnuts and holes

th c o c o n u t f l a v o r i n g a n d

S H REDS

o f c o c o n u t i n th e b a tt e r ,

then dipped in a glaze made with creamy coconut milk, these doughnuts are for coconut lovers. Make sure whatever you use to cut out the doughnuts is sharp, so it cuts through the coconut.

Time

Coco n ut Dou g hn uts

Coco n ut G la z e

2 3⁄4 cups/315 g cake/soft-wheat

3 1⁄ 2 cups/350 g confectioners’/icing

flour, plus more for rolling

sugar, sifted

and cutting

1 1⁄ 2 tsp light corn/golden syrup

1 tsp baking powder

1

⁄4 tsp iodized salt

1 tsp iodized salt

1

⁄ 2 tsp coconut extract

3

⁄4 tsp ground nutmeg

2

⁄ 3 cup/130 g sugar

1 hour 5 minutes active time, plus glazing E q u i pmen t

Doughnut cutter (or 2 3/4 in/7 cm and 1 1/4 in/3 cm round cutters)

1 tsp vanilla extract 1

⁄ 3 cup/75 ml coconut milk

2 tbsp shortening/vegetable lard, trans-fat-free preferred 1 large egg plus 1 large egg yolk 1 tsp coconut extract 2

⁄ 3 cup/165 ml whole milk

1

⁄ 2 cup/45 g sweetened shredded/

1 1⁄ 2 cups/135 g sweetened shredded/desiccated coconut (optional)

desiccated coconut

TO P POT H and-F or ged D O UG HN UTS

Canola oil, for frying

First, make the doughnut dough: Sift the flour,

medium speed, scraping the sides of the bowl with

baking powder, salt, and nutmeg together into a

a rubber spatula if necessary, until the mixture is

medium bowl, and set aside.

light colored and thick. Mix in the coconut extract.

In a stand mixer fitted with the paddle attach-

Add the dry ingredients to the wet ingredients

ment, mix the sugar and shortening/vegetable lard

in three separate additions, alternating with the

for 1 minute on low speed, until sandy. Add the

milk, mixing until just combined on low speed each

egg and egg yolk, then mix for 1 more minute on

time and adding the shredded/desiccated coconut

39

with the last of the flour. The dough will be very

doughnuts and holes as possible, dipping the cutter

sticky, like very wet cookie/biscuit dough.

into flour before each cut. Fold and gently reroll the

Transfer the dough to a clean bowl and refrig-

dough to make extra holes (working with floured

erate, covered directly with plastic wrap/cling film,

hands makes the dough less sticky), and cut again.

for 1 hour (or up to 24 hours).

(Note: Because this is such a soft dough, you may

Meanwhile, make the glaze: Place the confectioners’/icing sugar, corn/golden syrup, salt, coconut extract, and vanilla in the work bowl of a stand mixer fitted with the paddle attachment. With the

find it easier to cut just a few doughnuts at a time, right before you add them to the oil, instead of cutting them all out ahead of time. Transferring them is easiest with a flat metal spatula.)

machine on medium speed, add the coconut milk

Shake any excess flour off the doughnuts

in a slow, steady stream, and blend until all of the

before carefully adding them to the hot oil a few

sugar has been incorporated, scraping the bowl a

at a time, taking care not to crowd them. Once the

few times if necessary. Set aside.

doughnuts float, fry for about 60 seconds per side,

Using a candy thermometer to measure the temperature, heat oil (at least 2 in/5 cm deep) in a deep fryer, large pot, or high-sided frying pan over medium heat to 370°F/185°C. (See the frying tips on page 25.) Gently roll out the chilled dough on a counter or cutting board floured with about

or until deep golden brown on both sides. (You’ll know they’re ready to turn the first time when you see the golden brown color creeping up from the bottom of the doughnut.) Drain on paper towels/ absorbent paper. While the doughnuts are still quite hot, dip one

⁄4 cup/30 g cake/soft-wheat flour to 1⁄2 in/12 mm

side of each into the warm Coconut Glaze. (See

thick, or about 8 in/20 cm in diameter, flouring the

page 29 for glazing tips.) If topping with coco-

top of the dough and the rolling pin with another

nut, sprinkle it on immediately after glazing each

2 tbsp flour, or as necessary to prevent sticking—

doughnut. Let dry on cooling racks, glazed side up,

this is a soft, wet dough. Cut into as many

for about 15 minutes.

1

S pi c e C a k e D o u g h n u ts

40

Valley Gi rl Lemon Doughnuts Make s one d oze N

T o p Pot s e r v e s V a l l e

y G irl

doughnuts and holes

L e m o n Do u g h n u t s , w h i c h g e t th e i r n a m e

from plenty of spunky, sassy flavor, two different ways: as a lemon-spiked cake doughnut with puckery lemon icing, as in this recipe, and as a lemon bismark filled with lemon curd. If you’re a fan of combining lemon flavor with poppy seeds, stir 1/4 cup/30 g poppy seeds into the dry ingredients, and sprinkle additional seeds over the top, immediately after icing each doughnut.

L e mon Dou g h n uts

L e mon Ic ing

3 cups/355 g cake/soft-wheat flour,

4 1⁄ 2 cups/1 lb box/450 g

plus more for rolling and cutting

confectioners’/icing sugar, sifted

1 tsp baking powder

1 1⁄ 2 tsp light corn/golden syrup

1 tsp iodized salt

1

/ 4 tsp iodized salt

1

⁄ 2 tsp vanilla extract

2

⁄ 3 cup/130 g sugar

2 tbsp shortening/vegetable lard, trans-fat-free preferred

Time

Grated zest of 1 large lemon 1 drop yellow food coloring (optional)

1 tsp vanilla extract

3 tbsp freshly squeezed lemon juice

⁄ 2 tsp lemon extract

E q ui pmen t

Doughnut cutter (or 2 3/4 in/7 cm and 1 1/4 in/3 cm round cutters)

1 large egg plus 1 large egg yolk

1

1 hour 10 minutes active time, plus icing

2 tbsp hot water

Grated zest of 1 large lemon 2 tsp freshly squeezed lemon juice 2

⁄ 3 cup/165 ml whole milk

TO P POT H and-F or ged D O UG HN UTS

Canola oil, for frying

First, make the doughnut dough: Sift the flour,

medium speed, scraping the sides of the bowl with

baking powder, and salt together into a medium

a rubber spatula if necessary, until the mixture is

bowl, and set aside.

light colored and thick. Mix in the vanilla and lemon

In a stand mixer fitted with the paddle attachment, mix the sugar and shortening/vegetable lard

extracts, lemon zest, and lemon juice. Add the dry ingredients to the wet ingredients

for 1 minute on low speed, until sandy. Add the

in three separate additions, alternating with the

egg and egg yolk, then mix for 1 more minute on

milk, mixing until just combined on low speed each

41

time. The dough will be very sticky, like very wet

this is a soft, wet dough. Cut into as many dough-

cookie/biscuit dough.

nuts and holes as possible, dipping the cutter into

Transfer the dough to a clean bowl and refrig-

flour before each cut. Fold and gently reroll the

erate, covered directly with plastic wrap/cling film,

dough to make extra holes (working with floured

for 1 hour (or up to 24 hours).

hands makes the dough less sticky), and cut again.

Meanwhile, make the icing: Place the confectioners’/icing sugar, corn/golden syrup, salt, vanilla, lemon zest, and food coloring in the work bowl of a stand mixer fitted with the paddle attachment. With the machine on medium speed, add the lemon juice and water in a slow, steady stream, and blend

(Note: Because this is such a soft dough, you may find it easier to cut just a few doughnuts at a time, right before you add them to the oil, instead of cutting them all out ahead of time. Transferring them is easiest with a flat metal spatula.) Shake any excess flour off the doughnuts before

until all of the sugar has been incorporated, scrap-

carefully adding them to the hot oil a few at a time,

ing the bowl a few times if necessary. Set aside.

taking care not to crowd them. Once the doughnuts

Using a candy thermometer to measure the temperature, heat oil (at least 2 in/5 cm deep) in a deep fryer, large pot, or high-sided frying pan over medium heat to 370°F/185°C. (See the frying tips on page 25.) Gently roll out the chilled dough on a counter or cutting board floured with about

float, fry for about 60 seconds per side, or until deep golden brown on both sides. (You’ll know they’re ready to turn the first time when you see the golden brown color creeping up from the bottom of the doughnut.) Drain on paper towels/absorbent paper. When the doughnuts have cooled completely,

⁄4 cup/30 g cake/soft-wheat flour to 1⁄2 in/12 mm

dip one side of each into the warm Lemon Icing.

thick, or about 8 in/20 cm in diameter, flouring the

(See page 29 for icing tips.) Let dry on cooling

top of the dough and the rolling pin with another

racks, iced side up, until the icing is firm, about

2 tbsp flour, or as necessary to prevent sticking—

15 minutes.

1

S pi c e C a k e D o u g h n u ts

TO P POT H and-F or ged D O UG HN UTS

42

43

Blueberry Cake Doughnuts Make s one d oze N

St u f f e d w i

th b l u e b e r r i e s a n d

doughnuts and holes

to p p e d w i th a g l a z e

t i n t e d w i th b l u e b e r r

y

jam, these are a surefire way to convince a die-hard chocolate lover that doughnuts with fruit in them are worth eating. A ny berry (fresh or frozen) will work, but smaller blueberries make the dough easier to handle. If you’re using frozen berries, increase the flour to 3 cups/355 g.

2 3⁄4 cups/315 g cake/soft-wheat

2 tbsp shortening/vegetable lard,

flour, plus more for rolling and

trans-fat-free preferred

cutting 1 tsp baking powder 1 tsp iodized salt 3

⁄4 tsp ground nutmeg

2

⁄ 3 cup/130 g sugar

1 large egg plus 1 large egg yolk 2

3

Time

1 hour active time, plus glazing E q u i pm en t

⁄ 3 cup/165 ml whole milk

Doughnut cutter (or 2 3/4 in/7 cm and 1 1/4 in/3 cm round cutters)

⁄4 cup/110 g blueberries

Canola oil, for frying Berry Glaze (page 134), made with blueberry jam

Sift the flour, baking powder, salt, and nutmeg together into a medium bowl, and set aside. In a stand mixer fitted with the paddle attach-

Transfer the dough to a clean bowl and refrigerate, covered directly with plastic wrap/cling film, for 1 hour (or up to 24 hours).

ment, mix the sugar and shortening/vegetable lard

Using a candy thermometer to measure the

for 1 minute on low speed, until sandy. Add the egg

temperature, heat oil (at least 2 in/5 cm deep) in

and egg yolk, then mix 1 more minute on medium

a deep fryer, large pot, or high-sided frying pan

speed, scraping the sides of the bowl with a spatula

over medium heat to 370°F/185°C. (See the frying

if necessary, until the mixture is light and thick.

tips on page 25.) Gently roll out the chilled dough

Add the dry ingredients to the wet ingredients

on a counter or cutting board floured with about ⁄4 cup/30 g cake/soft-wheat flour to 1⁄2 in/12mm

1

milk, mixing until just combined on low speed each

thick, or about 8 in/20 cm in diameter, flouring the

time. Mix in the blueberries. The dough will be very

top of the dough and the rolling pin with another

sticky, like very wet cookie/biscuit dough.

2 tbsp flour, or as necessary to prevent sticking—

continued

S pi c e C a k e D o u g h n u ts

in three separate additions, alternating with the

44

this is a soft, wet dough. Cut into as many dough-

doughnuts float, fry for about 60 seconds per side,

nuts and holes as possible, dipping the cutter into

or until deep golden brown on both sides. (You’ll

flour before each cut. Fold and gently reroll the

know they’re ready to turn the first time when you

dough to make extra holes (working with floured

see the golden brown color creeping up from the

hands makes the dough less sticky), and cut again.

bottom of the doughnut.) Drain on paper towels/

(Note: Because this is such a soft dough, you may

absorbent paper.

find it easier to cut the doughnuts just a few at a

side into the warm Berry Glaze. (See page 29 for

of cutting them all out ahead of time. Transferring

glazing tips.) Let dry on cooling racks, glazed side

them is easiest with a flat metal spatula.)

up, for about 15 minutes.

Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the

TO P POT H and-F or ged D O UG HN UTS

While the doughnuts are still quite hot, dip one

time, right before you add them to the oil, instead

45

Orange-Pistachio Cake Doughnuts Make s one d oze N

B y subs ti tu ting differen

doughnuts and holes

t ex tra c ts and nu

ts, y ou c an ge t a huge

variety of flavors out of this classic combo. Try using lime extract, zest, and juice in the doughnuts and icing, along with coconut extract, and top with macadamia nuts, or replace the orange and pistachio with lemon and almond flavors.

3 cups/355 g cake/soft-wheat flour, plus more for rolling and cutting

1 tsp vanilla extract

Time

Grated zest of 1 large orange

1 tsp baking powder

1

⁄ 2 tsp orange extract

1 tsp iodized salt

2

⁄ 3 cup/165 ml whole milk

2

⁄ 3 cup/130 g sugar

2 tbsp shortening/vegetable lard, trans-fat-free preferred 1 large egg plus 1 large egg yolk

1 hour 5 minutes active time, plus icing E q u i pm en t

Canola oil, for frying Triple Orange Icing (page 130)

Doughnut cutter (or 2 3/4 in/7 cm and 1 1/4 in/3 cm round cutters)

1 cup/125 g finely chopped pistachio nuts

Sift the flour, baking powder, and salt together into a medium bowl, and set aside. In a stand mixer fitted with the paddle attach-

Transfer the dough to a clean bowl and refrigerate, covered directly with plastic wrap/cling film, for 1 hour (or up to 24 hours). Using a candy thermometer to measure the

ment, mix the sugar and shortening/vegetable lard for 1 minute on low speed, until sandy. Add the

temperature, heat oil (at least 2 in/5 cm deep) in

egg and egg yolk, then mix for 1 more minute on

a deep fryer, large pot, or high-sided frying pan

medium speed, scraping the sides of the bowl with

over medium heat to 370°F/185°C. (See the frying

a rubber spatula if necessary, until the mixture is

tips on page 25.) Gently roll out the chilled dough

light colored and thick. Stir in the vanilla, orange

on a counter or cutting board floured with about

zest, and orange extract.

1

thick, or about 8 in/20 cm in diameter, flouring the

in three separate additions, alternating with the

top of the dough and the rolling pin with another

milk, mixing until just combined on low speed each

2 tbsp flour, or as necessary to prevent sticking—

time. The dough will be very sticky, like very wet

this is a soft, wet dough. Cut into as many dough-

cookie/biscuit dough.

nuts and holes as possible, dipping the cutter into

continued

S pi c e C a k e D o u g h n u ts

Add the dry ingredients to the wet ingredients

⁄4 cup/30 g cake/soft-wheat flour to 1⁄2 in/12 mm

46

flour before each cut. Fold and gently reroll the

or until deep golden brown on both sides. (You’ll

dough to make extra holes (working with floured

know they’re ready to turn the first time when you

hands makes the dough less sticky), and cut again.

see the golden brown color creeping up from the

(Note: Because this is such a soft dough, you may

bottom of the doughnut.) Drain on paper towels/

find it easier to cut just a few doughnuts at a time,

absorbent paper.

right before you add them to the oil, instead of cut-

dip one side of each into the warm Triple Orange

is easiest with a flat metal spatula.)

Icing. (See page 29 for icing tips.) Sprinkle with

Shake any excess flour off the doughnuts

the pistachios immediately after icing each dough-

before carefully adding them to the hot oil a few

nut. Let dry on cooling racks, iced side up, until the

at a time, taking care not to crowd them. Once the

icing is firm, about 15 minutes.

doughnuts float, fry for about 60 seconds per side,

TO P POT H and-F or ged D O UG HN UTS

When the doughnuts have cooled completely,

ting them all out ahead of time. Transferring them

47

S pi c e C a k e D o u g h n u ts

48

Spic ed Chai Cake Doughnuts Make s one d oze N

M ade wi

doughnuts and holes

th a c o m b i n a t i o n o f n u t m e g , c i n n a m

on , ginger, cl

oves,

and cardamom, these sweetly spiced doughnuts, which we first made for Starbucks, are our dessert version of chai tea.

Sp i ced C hai Dou g h n uts

23⁄4 cups/315 g cake/soft-wheat flour, plus more for rolling and cutting 1 tsp baking powder 1 tsp iodized salt

1 large egg plus 1 large egg yolk 2

⁄ 3 cup/165 ml whole milk

Canola oil, for frying

E q ui pmen t

Sp i c e d C h a i Ic ing

3

⁄4 tsp ground nutmeg

4 1⁄ 2 cups/1 lb/450 g confectioners’/

3

⁄4 tsp ground ginger

icing sugar, sifted

1

⁄4 tsp ground cloves

1 1⁄ 2 tsp light corn/golden syrup

1

⁄ 2 tsp ground cinnamon

1

3

⁄4 tsp ground cardamom

1 tsp vanilla extract

2

⁄ 3 cup/130 g sugar

2 tbsp shortening/vegetable lard,

Time

1 hour 5 minutes active time, plus icing

1

Doughnut cutter (or 2 3/4 in/7 cm and 1 1/4 in/3 cm round cutters)

⁄4 tsp iodized salt

⁄ 3 cup/75 ml prepared sweetened

hot chai tea (such as Oregon Chai)

trans-fat-free preferred

First, make the doughnut dough: Sift the flour,

time. The dough will be very sticky, like very wet

medium bowl, and set aside.

cookie/biscuit dough.

In a stand mixer fitted with the paddle attachment, TO P POT H and-F or ged D O UG HN UTS

milk, mixing until just combined on low speed each

baking powder, salt, and spices together into a

Transfer the dough to a clean bowl and refrig-

mix the sugar and shortening/vegetable lard for 1

erate, covered directly with plastic wrap/cling film,

minute on low speed, until sandy. Add the egg and egg

for 1 hour (or up to 24 hours).

yolk, then mix for 1 more minute on medium speed,

Meanwhile, make the icing: Place the confec-

scraping the sides of the bowl with a rubber spatula if

tioners’/icing sugar, corn/golden syrup, salt, and

necessary, until the mixture is light colored and thick.

vanilla in the work bowl of a stand mixer fitted with

Add the dry ingredients to the wet ingredients in three separate additions, alternating with the

the paddle attachment. With the machine on medium speed, add the tea in a slow, steady stream, and

49

blend until all of the sugar has been incorporated, scraping the bowl a few times, if necessary. Set aside. Using a candy thermometer to measure the

Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the

temperature, heat oil (at least 2 in/5 cm deep) in

doughnuts float, fry for about 60 seconds per side,

a deep fryer, large pot, or high-sided frying pan

or until deep golden brown on both sides. (You’ll

over medium heat to 370°F/185°C. (See the frying

know they’re ready to turn the first time when you

tips on page 25.) Gently roll out the chilled dough

see the golden brown color creeping up from the

on a counter or cutting board floured with about

bottom of the doughnut.) Drain on paper towels/

⁄4 cup/30 g cake/soft-wheat flour to ⁄2 in/12 mm

absorbent paper.

1

1

thick, or about 8 in/20 cm in diameter, flouring the

When the doughnuts have cooled completely,

top of the dough and the rolling pin with another

dip one side of each into the warm Spiced Chai

2 tbsp flour, or as necessary to prevent sticking—

Icing. (See page 29 for icing tips.) Let dry on cool-

this is a soft, wet dough. Cut into as many dough-

ing racks, iced side up, until the icing is firm, about

nuts and holes as possible, dipping the cutter into

15 minutes.

flour before each cut. Fold and gently reroll the dough to make extra holes (working with floured hands makes the dough less sticky), and cut again. (Note: Because this is such a soft dough, you may find it easier to cut just a few doughnuts at a time, right before you add them to the oil, instead of cutting them all out ahead of time. Transferring them is easiest with a flat metal spatula.)

S pi c e C a k e D o u g h n u ts

VI DE

L’ S F O O D C A K E

Made with Dutch-processed cocoa powder for a light dough that has plenty of chocolate flavor, our chocolate cake doughnuts are infinitely toppable. Start with the basics—the Double Trouble is a chocolate lover’s dream—but don’t miss some of our more creative versions, like the C hocolate-C hili C ake Doughnuts and the Dulce de Leche C ake Doughnuts.

52

Master Recipe

BASIC Devil’s Food Cake Doughnuts Make s one d oze N

doughnuts and holes

T h e r e ’ s n o a f t e r n oo n s n a c k q u i t e a s s a t i s f y i n g a s a c

ho c o l a t e

cake doughnut—unless, of course, it’s a chocolate cake doughnut coated in sugar or your favorite icing. Make this basic version, or try one of the classic (or not-so-classic) variations that follow. A lthough any unsweetened cocoa powder will work, Dutch-processed cocoa has a richer flavor that we think makes a tastier doughnut. See page 138 for topping ideas.

2 cups/225 g cake/soft-wheat flour, plus more for rolling and cutting 1

⁄ 2 cup/50 g unsweetened Dutch-

processed cocoa powder 1 tsp baking powder 1 tsp iodized salt 3

⁄4 tsp ground nutmeg

1

⁄ 2 cup/100 g sugar

Time

2 tbsp shortening/vegetable lard, trans-fat-free preferred

E q ui pmen t

2 large egg yolks 1 tsp vanilla extract 2

⁄ 3 cup/165 ml whole milk

Doughnut cutter (or 2 3/4 in/7 cm and 1 1/4 in/3 cm round cutters)

Canola oil, for frying

Sift the flour, cocoa powder, baking powder,

Transfer the dough to a clean bowl and

salt, and nutmeg together into a medium bowl,

refrigerate, covered with plastic wrap/cling film,

and set aside.

for 45 minutes (or up to 24 hours).

In a stand mixer fitted with the paddle attachment, mix the sugar and shortening/vegetable lard for 1 minute on low speed, until sandy. Add the egg yolks one at a time, then mix for 1 more minute on TO P POT H and-F or ged D O UG HN UTS

1 hour active time, plus glazing or icing

medium speed, scraping the sides of the bowl with a rubber spatula if necessary, until the mixture is light colored and thick. Mix in the vanilla. Add the dry ingredients to the wet ingredients

Using a candy thermometer to measure the temperature, heat oil (at least 2 in/5 cm deep) in a deep fryer, large pot, or high-sided frying pan over medium heat to 370°F/185°C. (For frying tips, see page 25.) Roll out the chilled dough on a counter or cutting board sprinkled with 2 to 3 tbsp flour to 1

⁄2 in/12 mm thick, or about 8 in/20 cm in diam-

eter, flouring the top of the dough and the rolling

in three separate additions, alternating with the milk,

pin as necessary to prevent sticking. Cut into as

mixing until just combined on low speed each time.

many doughnuts and holes as possible, dipping the

The dough will be sticky, like cookie/biscuit dough.

cutter into flour before each cut. Fold and gently

53

reroll the dough to make extra holes (working with

the doughnuts float, fry for about 60 seconds per

floured hands makes the dough less sticky), and

side—you won’t be able to see when the doughnuts

cut again.

brown because of the chocolate, but you’ll see a

Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few

change in texture. Drain on paper towels/absorbent paper.

at a time, taking care not to crowd them. Once

D E V I L ’ S F O O D C a k e D o u g h n u ts

54

Double Trouble CAKE Doughnuts Make s one d oze N

T o p Pot s e l l s

doughnuts and holes

th e s e c ho c o l a t e - f r o s t e d c ho c o l a t e d o u g h n u t s

straight up, but feel free to top them with even more chocolate—sprinkles/sugar strands, mini chocolate chips, small chocolate candies, or anything else you can dream up.

2 cups/225 g cake/soft-wheat flour,

2 tbsp shortening/vegetable lard,

plus more for rolling and cutting

trans-fat-free preferred

1

⁄ 2 cup/50 g unsweetened Dutch-

processed cocoa powder 1 tsp baking powder 1 tsp iodized salt 3

⁄4 tsp ground nutmeg

1

⁄ 2 cup/100 g sugar

2 large egg yolks

E q ui pm en t

1 tsp vanilla extract 2

Time

1 hour active time, plus icing Doughnut cutter (or 2 3/4 in/7 cm and 1 1/4 in/3 cm round cutters)

⁄ 3 cup/165 ml whole milk

Canola oil, for frying Simple Chocolate Icing (page 126) or Top Pot’s Chocolate Doughnut Icing (page 125)

Sift the flour, cocoa powder, baking powder,

Transfer the dough to a clean bowl and

salt, and nutmeg together into a medium bowl, and

refrigerate, covered with plastic wrap/cling film,

set aside.

for 45 minutes (or up to 24 hours).

TO P POT H and-F or ged D O UG HN UTS

In a stand mixer fitted with the paddle attach-

Using a candy thermometer to measure the

ment, mix the sugar and shortening/vegetable lard

temperature, heat oil (at least 2 in/5 cm deep) in a

for 1 minute on low speed, until sandy. Add the egg

deep fryer, large pot, or high-sided frying pan over

yolks one at a time, then mix for 1 more minute on

medium heat to 370°F/185°C. (For frying tips, see

medium speed, scraping the sides of the bowl with

page 25.) Roll out the chilled dough on a counter

a rubber spatula if necessary, until the mixture is

or cutting board sprinkled with 2 to 3 tbsp flour to

light colored and thick. Mix in the vanilla.

1

Add the dry ingredients to the wet ingredients

⁄2 in/12 mm thick, or about 8 in/20 cm in diameter,

flouring the top of the dough and the rolling pin

in three separate additions, alternating with the

as necessary to prevent sticking. Cut into as many

milk, mixing until just combined on low speed

doughnuts and holes as possible, dipping the cutter

each time. The dough will be sticky, like cookie/

into flour before each cut. Fold and gently reroll the

biscuit dough.

dough to make extra holes (working with floured hands makes the dough less sticky), and cut again.

55

Shake any excess flour off the doughnuts

When the doughnuts have cooled completely,

before carefully adding them to the hot oil a few

dip one side of each into the warm chocolate icing.

at a time, taking care not to crowd them. Once the

(See page 29 for icing tips.) Sprinkle on any deco-

doughnuts float, fry for about 60 seconds per side—

rations immediately after icing each doughnut. Let

you won’t be able to see when the doughnuts brown

dry on cooling racks, iced side up, until the icing is

because of the chocolate, but you’ll see a change in

firm, 10 to 15 minutes.

texture. Drain on paper towels/absorbent paper.

D E V I L ’ S F O O D C a k e D o u g h n u ts

56

Chocolate-Orange Cake Doughnuts Make s one d oze N

doughnuts and holes

T h e c o m b i n a t i o n o f c ho c o l a t e a n d

orange, like

tho s e f o i l - w r a p p e d

chocolate oranges sold around the holidays, is a classic. If you’re looking for Halloween treats, tint the Triple Orange Icing with one drop each of red and yellow food coloring and top the doughnuts with chocolate sprinkles/sugar strands.

2 cups/225 g cake/soft-wheat flour,

2 tbsp shortening/vegetable lard,

plus more for rolling and cutting

trans-fat-free preferred

1

⁄ 2 cup/50 g unsweetened Dutch-

processed cocoa powder 1 tsp baking powder 1 tsp iodized salt 3

⁄4 tsp ground nutmeg

1

⁄ 2 cup/100 g sugar

2 large egg yolks

E q ui pmen t

1 tsp vanilla extract 1

⁄ 2 tsp orange extract

Grated zest of 1 large orange 2

Time

1 hour 5 minutes active time, plus icing Doughnut cutter (or 2 3/4 in/7 cm and 1 1/4 in/3 cm round cutters)

⁄ 3 cup/165 ml whole milk

Canola oil, for frying Triple Orange Icing (page130)

Sift the flour, cocoa powder, baking powder,

in three separate additions, alternating with the

set aside.

milk, mixing until just combined on low speed

In a stand mixer fitted with the paddle attachment, mix the sugar and shortening/vegetable lard for 1 minute on low speed, until sandy. Add the

TO P POT H and-F or ged D O UG HN UTS

Add the dry ingredients to the wet ingredients

salt, and nutmeg together into a medium bowl, and

each time. The dough will be sticky, like cookie/ biscuit dough. Transfer the dough to a clean bowl and

egg yolks one at a time, then mix for 1 more minute

refrigerate, covered with plastic wrap/cling film,

on medium speed, scraping the sides of the bowl

for 45 minutes (or up to 24 hours).

with a rubber spatula if necessary, until the mixture

Using a candy thermometer to measure the

is light colored and thick. Mix in the vanilla and

temperature, heat oil (at least 2 in/5 cm deep) in a

orange extracts, and orange zest.

deep fryer, large pot, or high-sided frying pan over

57

medium heat to 370°F/185°C. (For frying tips, see

the doughnuts float, fry for about 60 seconds per

page 25.) Roll out the chilled dough on a counter

side—you won’t be able to see when the doughnuts

or cutting board sprinkled with 2 to 3 tbsp flour to

brown because of the chocolate, but you’ll see a

⁄2 in/12 mm thick, or about 8 in/20 cm in diameter,

change in texture. Drain on paper towels/absorbent

flouring the top of the dough and the rolling pin

paper.

1

as necessary to prevent sticking. Cut into as many

When the doughnuts have cooled completely,

doughnuts and holes as possible, dipping the cutter

dip one side of each into the warm Triple Orange

into flour before each cut. Fold and gently reroll the

Icing. (See page 29 for icing tips.) Sprinkle on any

dough to make extra holes (working with floured

decorations immediately after icing each dough-

hands makes the dough less sticky), and cut again.

nut. Let dry on cooling racks, iced side up, until the

Shake any excess flour off the doughnuts

icing is firm, 10 to 15 minutes.

before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once

D E V I L ’ S F O O D C a k e D o u g h n u ts

TO P POT H and-F or ged D O UG HN UTS

58

59

Pepp ermint Snow drift CAKE DOUGHNUTS Make s one d oze N

Wh e n w e r e l e a s e d

doughnuts and holes

th i s d o u g h n u t a f t e r o p e n i n g

o u r FIF T H A v e n u e s

to r e

in Seattle, we topped a minty version of our signature chocolate cake doughnuts with a drift of white peppermint icing and shards of peppermint candies and called them Peppermint A valanches—but something about that name didn’t sit well with us. We prefer Peppermint Snowdrifts, and now we top them with festive red sanding sugar. A dd the decorations immediately after icing each doughnut, or they won’t stick.

Choco la te Pe pp er min t Dou g hn uts

P e pp e r m in t Ic ing

2 cups/225 g cake/soft-wheat flour,

4 1⁄ 2 cups/1 lb/450 g confectioners’/

plus more for rolling and cutting

icing sugar, sifted

1

⁄ 2 cup/50 g unsweetened Dutch-

Time

1 1⁄ 2 tsp light corn/golden syrup 1

⁄4 tsp iodized salt

1 tsp baking powder

1

⁄ 2 tsp vanilla extract

1 tsp iodized salt

1

⁄4 tsp peppermint extract

1

⁄ 3 cup/75 ml plus 1 tbsp hot water

⁄4 tsp ground nutmeg

1

⁄ 2 cup/100 g sugar

2 tbsp shortening/vegetable lard, trans-fat-free preferred

E q u i pm en t

Doughnut cutter (or 2 3/4 in/7 cm and 1 1/4 in/3 cm round cutters)

processed cocoa powder

3

1 hour active time, plus icing

Red sanding sugar or peppermint candy shards, for decoration

2 large egg yolks 1 tsp vanilla extract 1

⁄ 2 tsp peppermint extract

2

⁄ 3 cup/165 ml whole milk

FIrst, make the doughnut dough: Sift the flour,

In a stand mixer fitted with the paddle attach-

cocoa powder, baking powder, salt, and nutmeg

ment, mix the sugar and shortening/vegetable lard

together into a mixing bowl, and set aside.

for 1 minute on low speed, until sandy. Add the egg

continued

D E V I L ’ S F O O D C a k e D o u g h n u ts

Canola oil, for frying

60

yolks one at a time, then mix for 1 more minute on

over medium heat to 370°F/185°C. (For frying tips

medium speed, scraping the sides of the bowl with

see page 25.) Roll out chilled dough on a counter

a rubber spatula if necessary, until the mixture is

or cutting board sprinkled with 2 to 3 tbsp flour

light colored and thick. Mix in the vanilla and

to 1⁄2 in/12mm thick, or about 8 in/20 cm in diam-

peppermint extracts.

eter, flouring the top of the dough and the rolling

Add the dry ingredients to the wet ingredients in three separate additions, alternating with the

many doughnuts and holes as possible, dipping

milk, mixing until just combined on low speed

the cutter into flour before each cut. Fold and

each time. The dough will be sticky, like cookie/

gently reroll the dough to make extra holes (work-

biscuit dough.

ing with floured hands makes the dough less sticky),

Transfer the dough to a clean bowl and refrigerate, covered with plastic wrap/cling film, for 45 minutes (or up to 24 hours). Meanwhile, make the icing: Place the confectioners'/icing sugar, corn/golden syrup, salt, vanilla, and peppermint extract in the work bowl of a stand mixer fitted with the paddle attachment. With the machine on medium speed, add the water in a slow, steady stream, and blend until all of the sugar has

and cut again. Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the doughnuts float, fry for about 60 seconds per side. You won't be able to see when the doughnuts brown because of the chocolate, but you'll see a change in texture. When the doughnuts have cooled completely,

been incorporated, scraping the bowl a few times

dip one side of each into the warm icing. (See

if necessary. Set aside.

page 29 for icing tips.) Sprinkle on the decorations

Using a candy thermometer to measure the temperature, heat oil (at least 2 in/5 cm deep) in a deep fryer, large pot, or high-sided frying pan TO P POT H and-F or ged D O UG HN UTS

pin as necessary to prevent sticking. Cut into as

immediately after icing each doughnut. Let dry on cooling racks, iced side up, for 10 to 15 minutes.

61

MAple-Iced Chocolate CAKE Doughnuts Make s one d oze N

I f y ou’re l

oo k i n g

doughnuts and holes

to s a t i s f y t w o c r a v i n g s a

t once,

try topping a rich chocolate cake doughnut with maple icing. For extra intrigue, top with chopped walnuts and crisp bacon bits.

2 cups/225 g cake/soft-wheat flour,

2 tbsp shortening/vegetable lard,

plus more for rolling and cutting

trans-fat-free preferred

1

⁄ 2 cup/50 g unsweetened Dutch-

processed cocoa powder 1 tsp baking powder 1 tsp iodized salt 3

⁄4 tsp ground nutmeg

1

⁄ 2 cup/100 g sugar

2 large egg yolks

E q u i pm en t

1 tsp vanilla extract 2

Time

1 hour active time, plus icing

⁄ 3 cup/165 ml whole milk

Canola oil, for frying

Doughnut cutter (or 2 3/4 in/7 cm and 1 1/4 in/3 cm round cutters)

Maple Icing (page 128)

Sift the flour, cocoa powder, baking powder,

Transfer the dough to a clean bowl and

salt, and nutmeg together into a medium bowl, and

refrigerate, covered with plastic wrap/cling film,

set aside.

for 45 minutes (or up to 24 hours).

In a stand mixer fitted with the paddle attach-

Using a candy thermometer to measure the

ment, mix the sugar and shortening/vegetable lard

temperature, heat oil (at least 2 in/5 cm deep) in a

for 1 minute on low speed, until sandy. Add the egg

deep fryer, large pot, or high-sided frying pan over

yolks one at a time, then mix for 1 more minute on

medium heat to 370°F/185°C. (For frying tips, see

medium speed, scraping the sides of the bowl with

page 25.) Roll out the chilled dough on a counter

a rubber spatula if necessary, until the mixture is

or cutting board sprinkled with 2 to 3 tbsp flour to

light colored and thick. Mix in the vanilla.

1

in three separate additions, alternating with the

as necessary to prevent sticking. Cut into as many

milk, mixing until just combined on low speed

doughnuts and holes as possible, dipping the cutter

each time. The dough will be sticky, like cookie/

into flour before each cut. Fold and gently reroll the

biscuit dough.

dough to make extra holes (working with floured hands makes the dough less sticky), and cut again.

continued

D E V I L ’ S F O O D C a k e D o u g h n u ts

Add the dry ingredients to the wet ingredients

⁄2 in/12 mm thick, or about 8 in/20 cm in diameter,

flouring the top of the dough and the rolling pin

TO P POT H and-F or ged D O UG HN UTS

62

63

Shake any excess flour off the doughnuts before

When the doughnuts have cooled completely,

carefully adding them to the hot oil a few at a time,

dip one side of each into the warm Maple Icing.

taking care not to crowd them. Once the doughnuts

(See page 29 for icing tips.) Sprinkle on any deco-

float, fry for about 60 seconds per side—you won’t

rations immediately after icing each doughnut.

be able to see when the doughnuts brown because

Let dry on cooling racks, iced side up, for 10 to

of the chocolate, but you’ll see a change in texture.

15 minutes.

Drain on paper towels/absorbent paper.

D E V I L ’ S F O O D C a k e D o u g h n u ts

64

Chocolate Sand Castles CAKE DOUGHNUTS Make s one d oze N doughnuts and holes

It w o u l d b e n i c e , w e

th i n k , i f a d

a y a t th e b e a c h m e a n t c o m i n g

ho m e

coated in a strong cinnamon sugar, like these chocolate cake doughnuts, instead of actual sand. To make the cinnamon sugar stick, be sure to toss the doughnuts in the sugar while they’re still good and hot.

C hoco la te Dou g h n uts

2 cups/225 g cake/soft-wheat flour, plus more for rolling and cutting 1

⁄ 2 cup/50 g unsweetened Dutch-

processed cocoa powder

2 large egg yolks

Time

1 hour 10 minutes active time

1 tsp vanilla extract 2

⁄ 3 cup/165 ml whole milk

Canola oil, for frying

1 tsp baking powder 1 tsp iodized salt 3

⁄4 tsp ground nutmeg

1

⁄ 2 cup/100 g sugar

E q ui pmen t

Doughnut cutter (or 2 3/4 in/7 cm and 1 1/4 in/3 cm round cutters)

Topping

1 1⁄ 2 cups/300 g sugar 1 tbsp ground cinnamon

2 tbsp shortening/vegetable lard, trans-fat-free preferred

First, make the doughnut dough: Sift the flour,

Transfer the dough to a clean bowl and

cocoa powder, baking powder, salt, and nutmeg

refrigerate, covered with plastic wrap/cling film,

together into a medium bowl, and set aside.

for 45 minutes (or up to 24 hours).

In a stand mixer fitted with the paddle attachment, mix the sugar and shortening/vegetable lard

Make the topping: Mix the sugar and cinnamon together in a large bowl and set aside.

TO P POT H and-F or ged D O UG HN UTS

for 1 minute on low speed, until sandy. Add the egg

Using a candy thermometer to measure the

yolks one at a time, then mix for 1 more minute on

temperature, heat oil (at least 2 in/5 cm deep) in

medium speed, scraping the sides of the bowl with

a deep fryer, large pot, or high-sided frying pan

a rubber spatula if necessary, until the mixture is

over medium heat to 370°F/185°C. (For frying tips

light colored and thick. Mix in the vanilla.

see page 25.) Roll out chilled dough on a counter

Add the dry ingredients to the wet ingredients

or cutting board sprinkled with 2 to 3 tbsp flour to ⁄2 in/12mm thick, or about 8 in/20 cm in diameter,

in three separate additions, alternating with the milk,

1

mixing until just combined on low speed each time.

flouring the top of the dough and the rolling pin as

The dough will be sticky, like cookie/biscuit dough.

necessary to prevent sticking—this is a soft, wet

65

dough. Cut into as many doughnuts and holes as

the doughnuts float, fry for about 60 seconds per

possible, dipping the cutter into flour before each

side—you won’t be able to see when the doughnuts

cut. Fold and gently reroll the dough to make extra

brown because of the chocolate, but you’ll see a

holes (working with floured hands makes the dough

change in texture. Drain briefly on paper towels/

less sticky), and cut again.

absorbent paper.

Shake any excess flour off the doughnuts

As soon as you can touch the doughnuts

before carefully adding them to the hot oil a few

comfortably, toss them in the cinnamon sugar,

at a time, taking care not to crowd them. Once

coating them on all sides. Eat warm.

D E V I L ’ S F O O D C a k e D o u g h n u ts

66

Chocolate-Chili Cake Doughnuts Make s one d oze N

M ade wi

th c ho c o l a t e , c h i l i , c i n n a m

doughnuts and holes

on , and peanu

t s , th e s e m o l e - i n s p i r e d

doughnuts are a departure from our classics. A djust the amount of chili powder according to your taste preferences—but note that these doughnuts are less spicy when they’ve cooled than they are when still a bit warm, so spice them according to when you’ll eat them. Sweet, spicy, and salty, they’re delicious with a glass of horchata.

Choco la t e-Chili Dou g hn uts

Choco la t e- C h ili Ic i n g

2 cups/225 g cake/soft-wheat flour,

3 1⁄ 2 cups/350 g confectioners’/

plus more for rolling and cutting

icing sugar, sifted

1

⁄ 2 cup/50 g unsweetened Dutch-

Time

2 tbsp unsweetened Dutch-

E q ui pmen t

processed cocoa powder

processed cocoa powder, sifted

1 tsp baking powder

1 1⁄ 2 tsp light corn/golden syrup

1 tsp iodized salt

1

1

⁄ 2 tsp ground nutmeg

1

⁄ 2 tsp ground cinnamon

2 tsp chili powder 1

⁄ 2 cup/100 g sugar

1 hour 10 minutes active time, plus icing

⁄4 tsp iodized salt

Doughnut cutter (or 2 3/4 in/7 cm and 1 1/4 in/3 cm round cutters)

1 tsp chili powder, plus more if desired 1

⁄ 2 tsp ground cinnamon

1

⁄ 3 cup/75 ml hot water

2 tbsp shortening/vegetable lard, trans-fat-free preferred 2 large egg yolks 2

11⁄2 cups/200 g finely chopped salted peanuts

⁄ 3 cup/165 ml whole milk

TO P POT H and-F or ged D O UG HN UTS

Canola oil, for frying

First, make the doughnut dough: Sift the flour,

In a stand mixer fitted with the paddle attach-

cocoa powder, baking powder, salt, nutmeg, cin-

ment, mix the sugar and shortening/vegetable lard

namon, and chili powder together into a medium

for 1 minute on low speed, until sandy. Add the egg

bowl, and set aside.

yolks one at a time, then mix for 1 more minute on medium speed, scraping the sides of the bowl with a rubber spatula if necessary, until the mixture is light colored and thick.

67

Add the dry ingredients to the wet ingredients

or cutting board sprinkled with 2 to 3 tbsp flour to ⁄2 in/12 mm thick, or about 8 in/20 cm in diameter,

in three separate additions, alternating with the

1

milk, mixing until just combined on low speed

flouring the top of the dough and the rolling pin

each time. The dough will be sticky, like cookie/

as necessary to prevent sticking. Cut into as many

biscuit dough.

doughnuts and holes as possible, dipping the cutter

Transfer the dough to a clean bowl and

into flour before each cut. Fold and gently reroll the

refrigerate, covered with plastic wrap/cling film,

dough to make extra holes (working with floured

for 45 minutes (or up to 24 hours).

hands makes the dough less sticky), and cut again.

Meanwhile, make the icing: Place the confec-

Shake any excess flour off the doughnuts

tioners’/icing sugar, cocoa powder, corn/golden

before carefully adding them to the hot oil a few

syrup, salt, chili powder, and cinnamon in the work

at a time, taking care not to crowd them. Once

bowl of a stand mixer fitted with the paddle attach-

the doughnuts float, fry for about 60 seconds

ment. With the machine on medium speed, add the

per side—you won’t be able to see when the

water in a slow, steady stream, and blend until all of

doughnuts brown because of the chocolate, but

the sugar has been incorporated, scraping the bowl

you’ll see a change in texture. Drain on paper

a few times if necessary. Taste the icing. If you’d

towels/absorbent paper.

like more spice, add chili powder, ⁄2 tsp at a time, 1

When the doughnuts have cooled completely,

mixing between additions, until you’ve reached the

dip one side of each into the warm icing. (See

desired spice level. Set aside.

page 29 for icing tips.) Sprinkle the peanuts on

Using a candy thermometer to measure the

immediately after glazing each doughnut. Let

temperature, heat oil (at least 2 in/5 cm deep) in a

dry on cooling racks, peanut side up, for 10 to

deep fryer, large pot, or high-sided frying pan over

15 minutes.

medium heat to 370°F/185°C. (For frying tips, see page 25.) Roll out the chilled dough on a counter D E V I L ’ S F O O D C a k e D o u g h n u ts

68

Dulce de Leche Cake Doughnuts Make s one d oze N doughnuts and holes

Our versi

on of dulce de lec

he incl

udes c

ho c o l a t e ­— s p e c i f i c

all y ,

a chocolate cake doughnut spotted with caramel bits (or butterscotch chips) that stay gooey for a few hours, topped with a rich chocolate caramel icing. For this recipe, a real doughnut cutter is a plus, because the edges are sharp enough to get through the caramel bits.

Du l ce de L e che Dou g hn uts

Du l c e d e L e che Ic in g Ba s e

2 cups/225 g cake/soft-wheat flour,

4 1⁄ 2 cups/1 lb/450 g confectioners’/

plus more for rolling and cutting

icing sugar, sifted

1

⁄ 2 cup/50 g unsweetened Dutch-

T i me

2 tbsp unsweetened Dutch-

E q ui pmen t

processed cocoa powder

processed cocoa powder, sifted

1 tsp baking powder

1 1⁄ 2 tsp light corn/golden syrup

1 tsp iodized salt

1

⁄4 tsp iodized salt

3

⁄4 tsp ground nutmeg

1

⁄4 tsp vanilla extract

1

⁄ 2 cup/100 g sugar

1

⁄ 3 cup/75 ml plus 1 tbsp hot water,

2 tbsp shortening/vegetable lard,

1 hour 20 minutes active time, plus icing Doughnut cutter (or 2 3/4 in/7 cm and 1 1/4 in/3 cm round cutters)

plus more if needed

trans-fat-free preferred 2 large egg yolks 1 tsp vanilla extract 2

3

⁄ 3 cup/165 ml whole milk ⁄4 cup/180 g caramel bits or

butterscotch chips

Ca r a m e l 1

⁄ 2 cup/100 g sugar

1

⁄4 cup/60 ml water

1

⁄4 cup/60 ml heavy (whipping)/

double cream

TO P POT H and-F or ged D O UG HN UTS

Canola oil, for frying

First, make the doughnut dough: Sift the flour,

yolks one at a time, then mix for 1 more minute on

cocoa powder, baking powder, salt, and nutmeg

medium speed, scraping the sides of the bowl with

together into a medium bowl, and set aside.

a rubber spatula if necessary, until the mixture is

In a stand mixer fitted with the paddle attachment, mix the sugar and shortening/vegetable lard for 1 minute on low speed, until sandy. Add the egg

light colored and thick. Mix in the vanilla. Add the dry ingredients to the wet ingredients in three separate additions, alternating with the

69

milk, mixing until just combined on low speed

Using a candy thermometer to measure the

each time and adding the caramel bits with the last

temperature, heat oil (at least 2 in/5 cm deep) in

of the flour. The dough will be sticky, like cookie/

a deep fryer, large pot, or high-sided frying pan

biscuit dough.

over medium heat to 370°F/185°C. (For frying tips,

Transfer the dough to a clean bowl and

see page 25. You may want to start heating the oil

refrigerate, covered with plastic wrap/cling film,

while you make the caramel.) Roll out the chilled

for 45 minutes (or up to 24 hours).

dough on a counter or cutting board sprinkled with

While the dough chills, make the icing base: Place the confectioners’/icing sugar, cocoa powder, corn/golden syrup, salt, vanilla, and hot water in a large mixing bowl or in the work bowl of a stand mixer fitted with the paddle attachment. Using a whisk, or with the machine on low speed, blend until the mixture is smooth and all of the sugar has been incorporated, scraping the sides of the bowl with a rubber spatula if necessary. Next, make the caramel: Combine the sugar and water in a small, nonreactive saucepan over high heat. Stir until the sugar dissolves, then cook at a high simmer, undisturbed, swirling the pan (but not stirring) occasionally, until the caramel turns an amber color, 6 to 8 minutes. Remove from the heat. While whisking (or swirling the pan by

2 to 3 tbsp flour to 1⁄2 in/12 mm thick, or about 8 in/20 cm in diameter, flouring the top of the dough and the rolling pin as necessary to prevent sticking. Cut into as many doughnuts and holes as possible, dipping the cutter into flour before each cut. Fold and gently reroll the dough to make extra holes (working with floured hands makes the dough less sticky) and cut again. Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the doughnuts float, fry for about 60 seconds per side—you won’t be able to see when the doughnuts brown because of the chocolate, but you’ll see a change in texture. Drain on paper towels/absorbent paper. When the doughnuts have cooled completely,

steady stream, and continue whisking until the

29 for icing tips.) Dry on cooling racks, iced side

caramel stops bubbling. Let cool for 10 minutes.

up, for 10 to 15 minutes.

Add the warm caramel to the icing base, and stir to blend. If the icing seems too thick, add more hot water, a teaspoonful at a time. Set aside.

D E V I L ’ S F O O D C a k e D o u g h n u ts

its handle), very carefully add the cream in a slow,

dip one side of each into the warm icing. (See page

RAISED A lthough yeast-raised doughnuts require a bit of a time commitment, because the dough rises twice, either rise can take place overnight. To refrigerate unformed, just-made dough, place it in a large, oiled bowl, lightly oil the top, cover the bowl (not just the dough) with plastic wrap/cling film, refrigerate, and roll the dough out in the morning. (The residual heat of the dough will make it rise while you’re sleeping.) Y ou can also complete the first rise, form the doughnuts, transfer them to floured baking sheets/trays, and refrigerate them, well wrapped in plastic/film, overnight. G ive them a second rise as directed in the morning.

72

Master Recipe

Raised Glazed Ring Doughnuts Make s 1 d ozen

, more if rerolled (plus holes)

At T o p Pot, th e r a i s e d g l a z e d d

oug hnu ts are cu

t w i th a r e g u l a r

doughnut cutter, then stretched and left to rise in our giant proofing oven for an eye-popping final size. A t home, it’s easier to make them slightly smaller, so you can fry more than one or two at a time. Look for mace, which is the spice made from the outer layer of a nutmeg seed, in your grocery store’s spice aisle. Since the glaze works best while the doughnuts are still very warm, make the glaze while the doughnuts are rising the second time.

3 tbsp (four 1⁄4 oz/7 g packets)

1

active dry yeast

lard, trans-fat-free preferred

1 cup/240 ml very warm water

3 large egg yolks

(about 105°F/40°C)

1

1

⁄ 2 cup/100 g sugar, plus 1 tbsp

1

⁄ 2 tsp baking powder

1

⁄ 2 tsp ground mace

2 tsp iodized salt

⁄4 cup/55 g shortening/vegetable

Time

1 hour active time, plus glazing E q ui pmen t

⁄ 2 tsp vanilla extract

Canola oil, for frying Small batch Simplest Vanilla Glaze

Doughnut cutter (or 2 3/4 in/7 cm and 1 1/4 in/3 cm round cutters)

(page 132) or Top Pot’s Vanilla Doughnut Glaze (page 131)

4 to 4 1⁄ 2 cups/550 to 620 g bread/ strong flour, plus more for rolling and cutting

TO P POT H and-F or ged D O UG HN UTS

Whisk the yeast, water, and 1 tbsp of the sugar

the paddle attachment on low speed for 1 minute,

together in the work bowl of a stand mixer and set

to break up the shortening. Add about a third

aside for 5 minutes.

of the dry ingredients and mix until blended on low

In a large bowl, whisk together the remaining 1

⁄2 cup/100 g sugar, baking powder, mace, salt, and

4 cups/550 g of the bread/strong flour. Set aside. Add the shortening/vegetable lard, egg yolks, and vanilla to the foaming yeast mixture. Mix with

speed, then repeat with the second third of the dry ingredients. Switch to the dough hook and add the remaining dry ingredients, mixing on low speed until no white spots remain each time, adding additional

73

flour as necessary, until the dough is dry enough to

each, arranging them at least 2 in/5 cm apart, and

clean the bottom of the bowl. Increase the speed

let rise in the oven (with new boiling water), uncov-

to medium and knead for 2 more minutes. (It should

ered, for another 30 to 45 minutes, until doubled

be smooth like bread dough, but still a bit tacky.)

in size.

Transfer the dough to a baking sheet/tray

Using a candy thermometer to measure the

sprinkled with 1 tbsp flour, shape into a flat disk

temperature, heat oil (at least 2 in/5 cm deep) in

6 in/15 cm in diameter, dust lightly with flour, cover

a deep fryer, large pot, or high-sided frying pan

with a dish/tea towel, and set aside.

over medium heat to 350°F/180°C. (For frying tips,

Create a proofing box in your oven: Bring a

see page 25.) When the doughnuts have doubled,

large kettle of water to a boil. Pour 8 cups/2 L of

carefully place a few in the oil, taking care not to

the boiling water into a 9-by-13-in/25-by-35-cm

overcrowd them, and fry for about 30 seconds.

(or similar) baking dish, and set it on the floor of

(Note that the doughnuts will look more brown

your oven. Place the sheet/tray with the covered

when they’re done than they do in the oil.) Care-

dough on the middle rack of the oven, close the

fully turn the doughnuts and fry for another 20 to

door, and let the dough rise until doubled in size,

30 seconds, until golden on the second side, then

about 1 hour. (For tips on making your dough

transfer to a cooling rack set over a layer of paper

ahead of time, see page 71.)

towels/absorbent paper to cool, rounded side up.

Transfer the dough to a lightly floured work

While the doughnuts are still very warm, dip

surface and roll into a roughly 12 in/30 cm circle,

the rounded side of each into the warm glaze.

about 1⁄2 in/12 mm thick, with a lightly floured rolling

(See page 29 for glazing tips.) Let dry on cooling

pin. Cut into 12 doughnuts, flouring the cutter before

racks, glazed side up, for 10 to 15 minutes.

each cut. (Reroll the dough for additional dough-

Tip: Use any dough scraps to make Classic Twists

nuts.) Gently transfer the doughnuts (and holes) to

(page 75) or Apple Fritters (page 88).

two baking sheets/trays sprinkled with 2 tbsp flour

R A I S E D D o u g h n u ts

TO P POT H and-F or ged D O UG HN UTS

74

75

CLASSIC TWI STS Make s one d ozen

T h e T o p Pot c a f e s i n

large twists

S e a tt l e , W a s h i n g to n , n o l o n g e r m a k e

th e s e

twis ts,

but you may recognize them from airports across A merica that sell Top Pot Doughnuts. Because the twists have lots of surface area, it’s easiest to glaze them when they’re still very hot, so the glaze spreads easily. U se our Simplest Vanilla G laze (page 132) if you’re working alone, so you can make it ahead and have it ready when the twists come out of the fryer, or have a helper make Top Pot’s Vanilla Doughnut G laze (page 131) while you’re frying the first batch. These doughnuts are rather large, so you’ll need a frying vessel that can accommodate a twist up to 8 in/20 cm long. Note: You can make Classic Twists using scraps left over from other recipes. Divide the dough into balls that fit easily in the palm of your hand (about 3 oz/85 g each), and use the twisting instructions that follow.

3 tbsp (four 1⁄4 oz/7 g packets)

1

active dry yeast

lard, trans-fat-free preferred

1 cup/240 ml very warm water

3 large egg yolks

(about 105°F/40°C)

1

1

⁄ 2 cup/100 g sugar, plus 1 tbsp

1

⁄ 2 tsp baking powder

1

⁄ 2 tsp ground mace

2 tsp iodized salt

⁄4 cup/55 g shortening/vegetable

Time

1 hour 5 minutes active time, plus glazing E q u i pm en t

⁄ 2 tsp vanilla extract

Pizza cutter

Canola oil, for frying Big batch Simplest Vanilla Glaze (page 132) or Top Pot’s Vanilla Doughnut Glaze (page 131)

4 to 4 1⁄ 2 cups/550 to 620 g bread/ strong flour, plus more for rolling and cutting

Whisk the yeast, water, and 1 tbsp of the sugar

In a large bowl, whisk together the remaining 1

aside for 5 minutes.

4 cups/550 g of the bread/strong flour. Set aside.

continued

R A I S E D D o u g h n u ts

⁄2 cup/100 g sugar, baking powder, mace, salt, and

together in the work bowl of a stand mixer and set

76

Add the shortening/vegetable lard, egg yolks,

45 cm long and 1⁄2 in/12 mm in diameter, allowing

the paddle attachment on low speed for 1 minute,

the dough to rest, if necessary, if it begins to spring

to break up the shortening. Add about a third

back as you work with it. Let the dough snakes

of the dry ingredients and mix until blended on low

rest for 5 minutes. Holding one end of a snake in

speed, then repeat with the second third of the

each hand, twist it 5 or 6 times, so it begins to coil

dry ingredients.

up and look like a rope. Fold the rope in thirds,

Switch to the dough hook and add the remain-

twist the tripled rope 3 or 4 times, and pinch the

ing dry ingredients, mixing on low speed until no

ends together. Repeat with the remaining snakes,

white spots remain each time, adding additional

gently transferring the folded twists to two lightly

flour as necessary, until the dough is dry enough to

floured baking sheets/trays, arranging them at

clean the bottom of the bowl. Increase the speed

least 2 in/5 cm apart. Let rise in the oven (with

to medium and knead for 2 more minutes. (It should

new boiling water), uncovered, for another 30 to

be smooth like bread dough, but still a bit tacky.)

45 minutes, until doubled in size.

Transfer the dough to a baking sheet/tray

Using a candy thermometer to measure the

sprinkled with 1 tbsp flour, shape into a flat square

temperature, heat oil (at least 2 in/5 cm deep) in a

6 in/15 cm across, dust lightly with flour, cover with

deep fryer, large pot, or high-sided frying pan over

a dish/tea towel, and set aside.

medium heat to 350°F/180°C. (For frying tips, see

Create a proofing box in your oven: Bring a

TO P POT H and-F or ged D O UG HN UTS

roll the dough into 12 “snakes,” each about 18 in/

and vanilla to the foaming yeast mixture. Mix with

page 25.) When the twists have doubled, carefully

large kettle of water to a boil. Pour 8 cups/2 L of

place one or two in the oil, taking care not to over-

the boiling water into a 9-by-13-in/25-by-35-cm (or

crowd them, and fry for about 30 to 40 seconds, or

similar) baking dish, and set it on the floor of your

until light golden brown on the bottom. (Note that

oven. Place the sheet with the covered dough on

the twists will look more brown when they’re done

the middle rack of the oven, close the door, and let

than they do in the oil.) Carefully turn the twists

the dough rise until doubled in size, about 1 hour.

and fry for another 20 to 30 seconds, until golden

(For tips on making your dough ahead of time, see

on the second side, then transfer to a cooling rack

page 71.)

set over a layer of paper towels/absorbent paper

Transfer the dough to a lightly floured work

to cool, rounded side up.

surface and roll or press into a roughly 10 in/25 cm

While the twists are still very warm, dip the

square. Using a pizza cutter or a large, sharp knife,

most rounded side of each into the warm glaze.

cut the dough into 12 strips of equal width. Working

(See page 29 for glazing tips.) Let dry on cooling

with one piece at a time on an unfloured surface,

racks, glazed side up, for 10 to 15 minutes.

77

Bavarian Cream Bismarks Make s one d ozen large doughnuts

A ls o c alled

Bo s to n C r e a m s ,

our cus

ta r d - s t u f f e d

, c ho c o l a t e - i c e d

doughnuts are a giant treat. Make the cream filling first (up to 3 days ahead), because it needs to chill completely before you fill the doughnuts. Since the icing works best when the doughnuts are cool but the icing is still warm, make the icing after you’ve fried the doughnuts.

Crea m Filling

1

8 large egg yolks

1

2

⁄ 3 cup/130 g sugar

2 tsp vanilla extract 1

⁄4 tsp iodized salt

1

⁄ 2 cup/60 g plus 1 tbsp all-purpose/

plain flour 2 ⁄ 2 cups/600 ml half-and-half/half cream, warmed

⁄ 2 tsp ground mace

4 to 4 1⁄ 2 cups/550 to 620 g bread/ strong flour, plus more for rolling and cutting

E q u i pm en t

3 in/7.5 cm pastry cutter, clean tin can, or jelly jar; pastry/piping bag with plain 1/2 in/1 cm tip

⁄4 cup/55 g shortening/vegetable

lard, trans-fat-free preferred 3 large egg yolks 1

Dou g h n uts

Time

1 hour 20 minutes active time, plus icing and filling

2 tsp iodized salt

1

1

⁄ 2 tsp baking powder

⁄ 2 tsp vanilla extract

3 tbsp (four ⁄4 oz/7 g packets) 1

active dry yeast 1 cup/240 ml very warm water (about 105°F/40°C) 1

⁄ 2 cup/100 g sugar, plus 1 tbsp

Canola oil, for frying Simple Chocolate Icing (page 126) or Top Pot’s Chocolate Doughnut Icing (page 125)

First, make the cream filling: Whisk the egg

a rubber spatula to scrape it off as it cooks, then use a whisk to break up any lumps.) When the mix-

one shade lighter in color. Add the vanilla, salt, and

ture has bubbled a few times and is the consistency

flour, and whisk until no white spots remain. Whisk

of sour cream, transfer it to a mixing bowl. Cover

in the warm half-and-half/half cream, then place

the surface of the filling directly with plastic wrap/

the saucepan over medium heat and cook, stirring

cling film, and poke the wrap/film with a knife to

constantly, until the mixture thickens and begins to

allow steam to escape. Let cool to room tempera-

bubble, 8 to 10 minutes. (As it cooks, the cream may

ture, then refrigerate until chilled through, at least

begin to get lumpy on the bottom of the pan—use

4 hours. continued

R A I S E D D o u g h n u ts

yolks and sugar in a small saucepan until thick and

78

Make the doughnut dough: Whisk the yeast, water, and 1 tbsp of the sugar together in the work bowl of a stand mixer and set aside for 5 minutes. In a large bowl, whisk together the remaining

making your dough ahead of time, see page 71.) Transfer the dough to a lightly floured work surface and roll into a roughly 12 in/30 cm circle,

⁄2 cup/100 g sugar, baking powder, mace, salt, and

about 1⁄ 2 in/12 mm thick, with a lightly floured

4 cups/550 g of the bread/strong flour. Set aside.

rolling pin. Cut into 12 rounds, flouring the cutter

1

Add the shortening/vegetable lard, egg yolks, and vanilla to the foaming yeast mixture. Mix with the paddle attachment on low speed for 1 minute, to break up the shortening. Add about a third of the dry ingredients and mix until blended on low speed, then repeat with the second third of the dry ingredients. Switch to the dough hook and add the remaining dry ingredients, mixing on low speed until no white spots remain each time, adding additional flour as necessary, until the dough is dry enough to clean the bottom of the bowl. Increase the speed to medium and knead for 2 more minutes. (It should be smooth like bread dough, but still a bit tacky.) Transfer the dough to a baking sheet/tray

TO P POT H and-F or ged D O UG HN UTS

rise until doubled in size, about 1 hour. (For tips on

before each cut. (Reroll the dough for additional doughnuts.) Gently transfer the doughnuts to two baking sheets/trays sprinkled with 2 tbsp flour each, arranging them at least 2 in/5 cm apart, and let rise in the oven (with new boiling water), uncovered, for another 30 to 45 minutes, until doubled in size. Using a candy thermometer to measure the temperature, heat oil (at least 2 in/5 cm deep) in a deep fryer, large pot, or high-sided frying pan over medium heat to 350°F/180°C. (For frying tips, see page 25.) When the doughnuts have doubled, carefully place a few in the oil, taking care not to overcrowd them, and fry for about 30 seconds, or until light golden brown on the bottom. (Note that the doughnuts will look more brown when they’re done than they do in the oil.) Carefully turn the

sprinkled with 1 tbsp flour, shape into a flat disk

doughnuts and fry for another 20 to 30 seconds,

6 in/15 cm in diameter, dust lightly with flour, cover

until golden on the second side, then transfer to

with a dish/tea towel, and set aside.

a cooling rack set over a layer of paper towels/

Create a proofing box in your oven: Bring a large kettle of water to a boil. Pour 8 cups/2 L of the boil-

absorbent paper to cool, rounded side up. While the doughnuts cool a bit, fill a pastry/

ing water into a 9-by-13-in/25-by-35-cm (or similar)

piping bag fitted with a plain tip (although any tip

baking dish, and set it on the floor of your oven. Place

will work) with about a quarter of the cream filling.

the sheet/tray with the covered dough on the middle

When the doughnuts are still a little warm, poke

rack of the oven, close the door, and let the dough

the pastry/piping tip into the side of a doughnut,

79

and add pastry cream until the doughnut feels heavy—stop if you feel the seams or the bottom

L ea ving

of the doughnut cracking open. Use this portion of

A fter their second rise, yeastraised doughnuts are a picture of poofy perfection. B ut when your rings or bars are ready for the hot oil, be careful—one bad move from you could result in a very wonky doughnut. W hen you transfer the doughnuts to the oil, don’t grab them by the sides with your hands, because your fingers will leave big indentations that will stick around when frying. I nstead, use a bench scraper, thin plastic cutting board, or large flat spatula to pick up the doughnut up with one hand. Transfer the doughnut into the other hand, so that the side that was on the baking sheet/tray is now against the palm of your hand, and slide it into the oil from there. A voiding touching the doughnut’s sticky top will ensure prettier doughnuts, too.

filling to fill three doughnuts, then repeat with the remaining filling and doughnuts. When all of the doughnuts have been filled carefully, dip one side of each into the warm chocolate icing. (See page 29 for icing tips.) Let dry on cooling racks, iced side up, for 10 to 15 minutes.

Your M ark

R A I S E D D o u g h n u ts

TO P POT H and-F or ged D O UG HN UTS

80

81

Raspberry Bullseyes Make s o ne d ozen

A cc ording

to J a i m e T a r p i n i a n

(plus belly buttons)

, o n e o f T o p Pot ’ s b a k e r s ,

th e b e s t d o u g h n u t

is the one no one ever has a chance to buy—and it’s only one bite. To make bullseyes— glazed raised doughnuts filled with jam in the center—the dough is cut with a regular doughnut cutter, but the hole, or “belly button,” is left in while the dough rises and cooks. A fter glazing, the glazed centers are easily removed to make neat little holes for the jam, leaving the lucky doughnut maker with one fresh, perfect bite. C hoose a jam that has an even texture and is thick enough to hold up in an ice cream scoop.

3 tbsp (four 1⁄4 oz/7 g packages)

1

active dry yeast

lard, trans-fat-free preferred

1 cup/240 ml very warm water

3 large egg yolks

(about 105°F/40°C)

1

1

⁄ 2 cup/100 g sugar, plus 1 tbsp

1

⁄ 2 tsp baking powder

1

⁄ 2 tsp ground mace

2 tsp iodized salt 4 to 4 1⁄ 2 cups/550 to 620 g bread/

⁄4 cup/55 g shortening/vegetable

⁄ 2 tsp vanilla extract

Time

1 hour 5 minutes active time, plus glazing and filling E q u i pm en t

Canola oil, for frying Big batch Simplest Vanilla Glaze

Doughnut cutter (or 2 3/4 in/7 cm and 1 1/4 in/3 cm round cutters)

(page 132) or Top Pot’s Vanilla Doughnut Glaze (page 131) 1 cup/240 g thick raspberry jam

strong flour, plus more for rolling and cutting

Whisk the yeast, water, and 1 tbsp of the sugar

to break up the shortening. Add about a third of

together in the work bowl of a stand mixer and set

the dry ingredients and mix until blended on low

aside for 5 minutes.

speed, then repeat with the second third of the dry

In a large bowl, whisk together the remaining 1

⁄2 cup/100 g sugar, baking powder, mace, salt, and

Add the shortening/vegetable lard, egg yolks,

Switch to the dough hook and add the remaining dry ingredients, mixing on low speed until no white spots remain each time, adding additional

and vanilla to the foaming yeast mixture. Mix with

flour as necessary, until the dough is dry enough to

the paddle attachment on low speed for 1 minute,

clean the bottom of the bowl. Increase the speed

continued

R A I S E D D o u g h n u ts

4 cups/550 g of the bread/strong flour. Set aside.

ingredients.

82

to medium and knead for 2 more minutes. (It

temperature, heat oil (at least 2 in/5 cm deep) in

bit tacky.)

a deep fryer, large pot, or high-sided frying pan

Transfer the dough to a baking sheet/tray

over medium heat to 350°F/180°C. (For frying tips,

sprinkled with 1 tbsp flour, shape into a flat disc

see page 25.) When the doughnuts have doubled,

6 in/15 cm in diameter, dust lightly with flour,

carefully place a few in the oil, taking care not to

cover with a dish/tea towel, and set aside.

overcrowd them or drop the holes out, and fry for

Create a proofing box in your oven: Bring a large kettle of water to a boil. Pour 8 cups/2 L of the boiling water into a 9-by-13-in/25-by-35-cm (or similar) baking dish, and set it on the floor of your oven. Place the sheet/tray with the covered dough on the middle rack of the oven, close the door, and let the dough rise until doubled in size, about 1 hour. (For tips on making your dough ahead of time, see page 71.) Transfer the dough to a lightly floured work surface and roll into a roughly 12 in/30 cm circle, about 1⁄2 in/12 mm thick, with a lightly floured rolling pin. Cut into 12 rounds, flouring the cutter before each cut, using the big cutter for the outside ring and the small cutter for the inside ring if you don’t have a doughnut cutter. (Reroll the dough for additional doughnuts.) Gently transfer the doughnuts, keeping the holes intact or placing TO P POT H and-F or ged D O UG HN UTS

Using a candy thermometer to measure the

should be smooth like bread dough, but still a

them back into the centers of the doughnuts, to two baking sheets/trays sprinkled with 2 tbsp flour each, arranging them at least 2 in/5 cm apart, and let rise in the oven (with new boiling water), uncovered, for another 30 to 45 minutes, until doubled in size.

about 30 seconds, or until light golden brown on the bottom. (Note that the doughnuts will look more brown when they’re done than they do in the oil.) Carefully turn the doughnuts and fry another 20 to 30 seconds, until golden on the second side, then transfer to a cooling rack set over a layer of paper towels/absorbent paper to cool, belly button side up. While the doughnuts are still very warm, dip the most rounded side of each into the warm glaze. Let dry on cooling racks, glazed side up, for 10 to 15 minutes. (See page 29 for glazing tips.) Pull out the belly buttons. Fill each hole with 1 tbsp of raspberry jam (we find that a tiny ice cream scoop works well here) and serve.

83

Maple Bars Make s one d ozen

At S e a tt l e ’ s Q w e s t f i e l d

large rolls

, ho m e to th e S e a tt l e S e a h a w k s ,

Top Pot sells close to 1,000 doughnuts each game. Half of those are maple bars, the classic monster yeast-raised bars slathered with maple icing. Since the icing works best when the doughnuts are cool but the icing is still warm, make the icing after you’ve fried the doughnuts.

3 tbsp (four 1⁄4 oz/7 g packages)

1

active dry yeast

lard, trans-fat-free preferred

1 cup/240 ml very warm water

3 large egg yolks

(about 105°F/40°C)

1

1

⁄ 2 cup/100 g sugar, plus 1 tbsp

1

⁄ 2 tsp baking powder

1

⁄ 2 tsp ground mace

⁄4 cup/55 g shortening/vegetable

Time

55 minutes active time, plus icing E q u i pm en t

⁄ 2 tsp vanilla extract

Pizza cutter

Canola oil, for frying Maple Icing (page 128)

2 tsp iodized salt 4 to 4 1⁄ 2 cups/550 to 620 g bread/ strong flour, plus more for rolling and cutting

Whisk the yeast, water, and 1 tbsp of the sugar together in the work bowl of a stand mixer and set aside for 5 minutes. In a large bowl, whisk together the remaining

low speed, then repeat with the second third of the dry ingredients. Switch to the dough hook and add the remaining dry ingredients, mixing on low speed until no

⁄2 cup/100 g sugar, baking powder, mace, salt, and

white spots remain each time, adding additional

4 cups/550 g of the bread/strong flour. Set aside.

flour as necessary, until the dough is dry enough

1

to clean the bottom of the bowl. Increase the speed

and vanilla to the foaming yeast mixture. Mix with

to medium and knead for 2 more minutes. (It should

the paddle attachment on low speed for 1 minute,

be smooth like bread dough, but still a bit tacky.)

to break up the shortening. Add about a third

Transfer the dough to a baking sheet/tray

of the dry ingredients and mix until blended on

sprinkled with 1 tbsp flour, shape into a flat square

continued

R A I S E D D o u g h n u ts

Add the shortening/vegetable lard, egg yolks,

84

6 in/15 cm across, dust lightly with flour, cover with

over medium heat to 350°F/180°C. (For frying

a dish/tea towel, and set aside.

tips, see page 25.) When the bars have doubled,

Create a proofing box in your oven: Bring a

carefully place one or two in the oil, taking care

large kettle of water to a boil. Pour 8 cups/2 L of

not to overcrowd them, and fry for about 30 to

the boiling water into a 9-by-13-in/25-by-35-cm (or

40 seconds, or until light golden brown. (Note that

similar) baking dish, and set it on the floor of your

the bars will look more brown when they’re done

oven. Place the sheet/tray with the covered dough

than they do in the oil.) Carefully turn the bars and

on the middle rack of the oven, close the door,

fry for another 20 to 30 seconds, until golden on

and let the dough rise until doubled in size, about

the second side, then transfer to a cooling rack set

1 hour. (For tips on making your dough ahead of

over a layer of paper towels/absorbent paper to

time, see page 71.)

cool, rounded side up.

Transfer the dough to a lightly floured work

Cool the bars completely. When cool, dip the

surface and roll into an 11 in/25 cm by 12 in/30 cm

most rounded side of each into the warm Maple

rectangle. Using a pizza cutter or a large, sharp

Icing. (See page 29 for icing tips.) Let dry on

knife, trim about ⁄2 in/12 mm off of each edge,

cooling racks, iced side up, for 10 to 15 minutes.

then cut the dough into 12 bars, each 5 in/10 cm

Tip: To keep the bars’ shape when transferring

by 11⁄2 in/4 cm. Gently transfer the bars to two

them to the oil, lift them off the sheets with a flat

lightly floured baking sheets/trays, arranging them

spatula or a rubber baking scraper. Work from the

at least 2 in/5 cm apart, and let rise in the oven

long side, because lifting them from one short end

(with new boiling water), uncovered, for another

will stretch and distort their shapes.

1

30 to 45 minutes, until doubled in size. Using a candy thermometer to measure the temperature, heat oil (at least 2 in/5 cm deep) in

TO P POT H and-F or ged D O UG HN UTS

a deep fryer, large pot, or high-sided frying pan

Hick or y D ick or y Do ck A t Top Pot, we roll a docker (see page 22) over the dough to poke holes in our yeast-raised bar, bismark, and bullseye doughs before the second rise, to prevent bubbles from forming in the dough during frying. I t makes for smoother, more even doughnuts, but if

you’re not a perfectionist, it’s not necessary. I f you don’t have a docker but want to give it a try, use a wooden skewer to poke holes about 1 in/2.5 cm apart all over the yeast-raised doughnuts mentioned above.

85

Pershings Make s one d ozen

N amed f

or G eneral

large rolls

P e r s h i n g , th e o n l y U . S . g e n e r a l

to b e p r o m ot e d

to the army’s highest rank while he was still alive, pershings are, we assume, the epitome of formed, raised doughnuts. U se a flat metal spatula to lift them off the baking sheet, so the spirals stay intact. Slide your hand underneath the top of the doughnut after you dip it into the glaze, to prevent it from unraveling as you take it out—it’s messy, but fingers really do work best.

Ro ll s

Filling

3 tbsp (four ⁄4 oz/7 g packages) 1

active dry yeast 1 cup/240 ml very warm water (about 105°F/40°C) 1

⁄ 2 cup/100 g sugar, plus 1 tbsp

1

⁄ 2 tsp baking powder

1

⁄ 2 tsp ground mace

2 tsp iodized salt 4 to 4 1⁄ 2 cups/550 to 620 g bread/

Time

1 hour active time, plus glazing

1 tbsp whole milk 1 large egg 1

E q ui pm en t

⁄ 2 cup/100 g sugar

Large, sharp knife

1 tbsp ground cinnamon

Canola oil, for frying Big batch Simplest Vanilla Glaze (page 132) or Top Pot’s Vanilla Doughnut Glaze (page 131)

strong flour, plus more for rolling and cutting 1

⁄4 cup/55 g shortening/vegetable

lard, trans-fat-free preferred 3 large egg yolks 1

⁄ 2 tsp vanilla extract

First, make the rolls: Whisk the yeast, water,

Add the shortening/vegetable lard, egg yolks, and vanilla to the foaming yeast mixture. Mix with

of a stand mixer and set aside for 5 minutes.

the paddle attachment on low speed for 1 minute,

In a large bowl, whisk together the remaining

to break up the shortening. Add about a third

⁄2 cup/100 g sugar, baking powder, mace, salt, and

of the dry ingredients and mix until blended on

4 cups/550 g of the bread/strong flour. Set aside.

low speed, then repeat with the second third of

1

the dry ingredients.

continued

R A I S E D D o u g h n u ts

and 1 tbsp of the sugar together in the work bowl

TO P POT H and-F or ged D O UG HN UTS

86

87

Switch to the dough hook and add the remain-

with the empty strip. (This will help the rolls stick

ing dry ingredients, mixing on low speed until no

together.) Use a large, sharp knife to cut the log

white spots remain each time, adding additional

into 12 slices 1 in/2.5 cm thick. Gently transfer the

flour as necessary, until the dough is dry enough to

rolls to two baking sheets/trays sprinkled with

clean the bottom of the bowl. Increase the speed to

2 tbsp flour each, arranging them at least 2 in/5 cm

medium and knead for 2 more minutes. (It should

apart. Fold the ends of the spirals underneath the

be smooth like bread dough but still a bit tacky.)

rolls if they begin to unravel, and gently press the

Transfer the dough to a baking sheet/tray

rolls into a round shape if they’ve become square.

sprinkled with 1 tbsp flour, shape into a flat square

Let rise in the oven (with new boiling water),

6 in/15 cm across, dust lightly with flour, cover with

uncovered, for another 30 to 45 minutes, until

a dish/tea towel, and set aside.

doubled in size.

Create a proofing box in your oven: Bring a

Using a candy thermometer to measure the

large kettle of water to a boil. Pour 8 cups/2 L of

temperature, heat oil (at least 2 in/5 cm deep)

the boiling water into a 9-by-13-in/25-by-35-cm (or

in a deep fryer, large pot, or high-sided frying

similar) baking dish, and set it on the floor of your

pan over medium heat to 340°F/170°C. (For frying

oven. Place the sheet/tray with the covered dough

tips, see page 25.) When the rolls have doubled,

on the middle rack of the oven, close the door,

carefully place one or two in the oil, taking care

and let the dough rise until doubled in size, about

not to overcrowd them, and fry for about 30 to

1 hour. (For tips on making your dough ahead of

40 seconds, or until light golden brown on the

time, see page 71.)

bottom. (Note that the doughnuts will look more

Transfer the dough to a lightly floured cutting board and roll into a roughly 12 in/30 cm square, about 1⁄2 in/12 mm thick, with a lightly floured rolling pin. To make the filling: Whisk the milk and egg together in a small bowl, and brush a layer over the entire surface of the dough. (You won’t use all of cinnamon together, then sprinkle the mixture over the dough, leaving a 1 in/2.5 cm strip at one end empty. Roll up the dough into a loose log, ending

Carefully turn the doughnuts and fry for another 20 to 30 seconds, until golden on the second side, then transfer to a cooling rack set over a layer of paper towels/absorbent paper to cool, rounded side up. While the pershings are still very warm, dip the most rounded side of each into the warm glaze. (See page 29 for glazing tips.) Let dry on cooling racks, glazed side up, for 10 to 15 minutes.

R A I S E D D o u g h n u ts

the egg wash.) In another bowl, mix the sugar and

brown when they’re done than they do in the oil.)

88

App le Fritters Make s one d ozen fritters

A l ot o f w o r k g o e s i n to m a k i n g a p p l e f r i

tt e r s

on a large s

c ale,

and watching the bakers make them at Top Pot is a full sensory experience. First, a cinnamon cloud rises up over the forming bench as the dough is layered with sweet cooked apples and huge handfuls of spice. Performed by professionals, the cutting process that combines fruit and dough reminds us of a bakery-grade jackhammer. This home-friendly version, which requires significantly less elbow grease, makes palm-size fritters, because our colossal version is simply too large to fry at home . Note: You can make Apple Fritters using scraps left over from other recipes. This dough weighs about 1 pound/455 g. To make fritters, weigh your extra dough and adjust the recipe that follows accordingly. (If you don’t want to do the math, just make the filling, spread it in a thin layer over half your extra dough, sprinkle heavily with cinnamon and flour, and proceed as directed. Serve any excess filling over ice cream!)

Fri tt er Dou g h

App le Filling

1 1⁄ 2 tbsp (two 1⁄4 oz/7 g packages)

2 medium tart apples, chopped

active dry yeast 1

⁄ 2 cup/120 ml very warm water

(about 105°F/40°C)

into 1⁄ 2 in/2 cm pieces (about 2 1⁄ 2 cups/250 g) 1

⁄4 cup/50 g sugar

1

⁄4 cup/50 g sugar, plus 2 tsp

2 tsp freshly squeezed lemon juice

1

⁄4 tsp baking powder

1 tbsp plus 1 tsp ground cinnamon

1

⁄4 tsp ground mace

1 tbsp bread/strong flour

1 tsp iodized salt

TO P POT H and-F or ged D O UG HN UTS

2 cups/275 g plus 4 to 6 tbsp bread/ strong flour, plus more for rolling and cutting 2 tbsp shortening/vegetable lard, trans-fat-free preferred 1 large egg 1

⁄4 tsp vanilla extract

Canola oil, for frying Big batch Simplest Vanilla Glaze (page 132) or Top Pot’s Vanilla Doughnut Glaze (page 131)

Time

1 hour 5 minutes active time, plus glazing E q ui pmen t

Metal bench scraper or large knife

89

To make the fritter dough: Whisk the yeast,

While the dough rises, make the apple filling:

water, and 2 tsp of the sugar together in the work

Heat the apples, sugar, and lemon juice together in

bowl of a stand mixer and set aside for 5 minutes.

a frying pan over medium-high heat until the sugar

In a large bowl, whisk together the remaining

melts, stirring often. Continue cooking at a strong

⁄4 cup/50 g sugar, baking powder, mace, salt, and

simmer, stirring occasionally, until the liquid is gone

2 cups/275 g of the bread/strong flour. Set aside.

and the apples are soft, 5 to 7 minutes. Set aside

1

Add the shortening/vegetable lard, egg, and vanilla to the foaming yeast mixture. Mix with the

to cool. Transfer the dough to a lightly floured large

paddle attachment on low speed for 1 minute,

cutting board and roll into a roughly 10 in/25 cm

to break up the shortening. Add about a third of

square, about 1⁄2 in/12 mm thick. Spread the cooled

the dry ingredients and mix until blended on low

apples over half the dough, then sprinkle all of the

speed, then repeat with the second third of the

cinnamon, then the flour, over the apples. Fold the

dry ingredients.

empty half of the dough over the filling. Using a

Switch to the dough hook and add the remaining dry ingredients, mixing on low speed until no white spots remain each time, adding additional flour as necessary, until the dough is dry enough to clean the bottom of the bowl. Increase the speed to medium and knead for 2 more minutes. (It should be smooth like bread dough, but still a bit tacky.) Transfer the dough to a baking sheet/tray sprinkled with 1 tbsp flour, shape into a flat 4 in/ 10 cm square, dust lightly with flour, cover with a dish/tea towel, and set aside. Create a proofing box in your oven: Bring a large

metal bench scraper or a large knife, cut the dough into shards 1⁄2 in/1 cm thick, first vertically and then horizontally, so you make a checkerboard pattern. Scoop and rearrange the dough, and cut again in both directions. Repeat. (This is not an exact process.) The mixture should be sticky and evenly spiced, and the dough should be chopped into tons of small pieces. Using floured hands, form the dough into a log roughly 12 in/30 cm long by 3 in/8 cm in diameter, using a couple handfuls of extra flour to coat the log completely with flour. Slice it (at 1 in/2.5 cm intervals) into 12 equal pieces. Using floured hands, pat each piece of dough into a palm-size mound.

ing water into a 9-by-13-in/25-by-35-cm (or similar)

Gently transfer the fritters to two lightly floured

baking dish, and set it on the floor of your oven. Place

baking sheet, arranging them at least 2 in/5 cm

the sheet with the covered dough on the middle

apart, and let rise in the oven (with new boiling

rack of the oven, close the door, and let the dough

water), uncovered, for another 30 to 45 minutes,

rise until doubled in size, about 1 hour. (For tips on

until doubled in size.

making your dough ahead of time, see page 71.) continued

R A I S E D D o u g h n u ts

kettle of water to a boil. Pour 8 cups/2 L of the boil-

90

Using a candy thermometer to measure the

over a layer of paper towels/absorbent paper

temperature, heat oil (at least 2 in/5 cm deep) in a

to cool, roundest side up. After the first batch,

deep fryer, large pot, or high-sided frying pan over

wait a moment or two, then check one fritter to

medium heat to 340°F/180°C. (For frying tips, see

verify that the dough has cooked through in the

page 25.) When the fritters have doubled, carefully

center. Repeat with the remaining fritters.

place a few in the oil, taking care not to overcrowd

entire rounded side of each into the warm glaze.

golden brown on the bottom. (Note that the fritters

(See page 29 for glazing tips.) Let dry on cooling

will look more brown when they’re done than they

racks, glazed side up, for 10 to 15 minutes, then serve.

do in the oil.) Carefully turn the fritters and fry for another 30 to 45 seconds, until golden on the second side, then transfer to a cooling rack set

TO P POT H and-F or ged D O UG HN UTS

While the fritters are still very warm, dip the

them, and fry for 60 to 75 seconds, or until light

91

Blackberry Fritters Make s one d ozen

L ike our apple fri

tt e r s ,

th e s e b l a

fritters

ckberr

y f r i tt e r s a r e f u n

to m a k e

and impressive. The glaze, tinted with blackberry jam, is a favorite with the purple-loving set.

Fri tt er Dou g h

2 tbsp shortening/vegetable lard,

1 1⁄ 2 tbsp (two 1⁄4 oz/7 g packages)

trans-fat-free preferred

active dry yeast

1 large egg

1

⁄ 2 cup/120 ml very warm water

(about 105°F/40°C) 1

⁄4 cup/50 g sugar, plus 2 tsp

1

⁄4 tsp baking powder

1

⁄4 tsp ground mace

1 tsp iodized salt 2 1⁄4 cups/310 g plus 4 to 6 tbsp bread/strong flour, plus more for

1

Time

1 hour 5 minutes active time, plus glazing E q u i pm en t

⁄ 4 tsp vanilla extract

1 1⁄ 2 cups/225 g frozen blackberries

Metal bench scraper or large knife

1 tbsp sugar 2 tbsp bread/strong flour Canola oil, for frying Big batch Berry Glaze (page 134), made with blackberry jam

rolling and cutting

To make the fritter dough: Whisk the yeast,

Switch to the dough hook and add the remain-

water, and 2 tsp of the sugar together in the work

ing dry ingredients, mixing on low speed until no

bowl of a stand mixer and set aside for 5 minutes.

white spots remain each time, adding additional

In a medium bowl, whisk together the remaining

flour as necessary, until the dough is dry enough

⁄4 cup/50 g sugar, baking powder, mace, salt, and

to clean the bottom of the bowl. Increase the speed

21⁄4 cups/310 g of the bread/strong flour. Set aside.

to medium and knead for 2 more minutes. (It should

1

Add the shortening/vegetable lard, egg, and vanilla to the foaming yeast mixture. Mix with the

be smooth like bread dough, but still a bit tacky.) Transfer the dough to a baking sheet/tray

to break up the shortening. Add about a third of

10 cm square, dust lightly with flour, cover with

the dry ingredients and mix until blended on low

a dish/tea towel, and set aside.

speed, then repeat with the second third of the dry ingredients.

Create a proofing box in your oven: Bring a large kettle of water to a boil. Pour 8 cups/2 L

continued

R A I S E D D o u g h n u ts

paddle attachment on low speed for 1 minute,

sprinkled with 1 tbsp flour, shape into a flat 4 in/

TO P POT H and-F or ged D O UG HN UTS

92

93

of the boiling water into a 9-by-13-in/25-by-35-cm

piece of dough into a palm-size mound. Gently

(or similar) baking dish, and set it on the floor of

transfer the fritters to two lightly floured baking

your oven. Place the sheet/tray with the covered

sheets/trays, arranging them at least 2 in/5 cm

dough on the middle rack of the oven, close

apart, and let rise in the oven (with new boiling

the door, and let the dough rise until doubled in

water), uncovered, for another 30 to 45 minutes,

size, about 1 hour. (For tips on making your dough

until doubled in size.

ahead of time, see page 71.) Transfer the dough to a lightly floured large

Using a candy thermometer to measure the temperature, heat oil (at least 2 in/5 cm deep) in a

cutting board and roll into a roughly 10 in/25 cm

deep fryer, large pot, or high-sided frying pan over

square, about 1⁄2 in/12 mm thick. Spread the black-

medium heat to 340°F/180°C. (For frying tips, see

berries over half the dough, then sprinkle the sugar,

page 25.) When the fritters have doubled, carefully

then the flour, over the berries. Fold the empty

place a few in the oil, taking care not to overcrowd

half of the dough over the filling. Using a metal

them, and fry for 60 to 75 seconds, or until light

bench scraper or a large knife, cut the dough into

golden brown on the bottom. (Note that the fritters

shards 1⁄2 in/1 cm thick, first vertically, then horizon-

will look more brown when they’re done than they

tally, so you make a checkerboard pattern. Scoop

do in the oil.) Carefully turn the fritters and

and rearrange the dough, and cut again in both

fry for another 30 to 45 seconds, until golden on

directions. Repeat until the berries are evenly

the second side, then transfer to a cooling rack set

distributed. (This is not an exact process.) The

over a layer of paper towels/absorbent paper to

mixture should be sticky, and the dough should

cool, roundest side up. After the first batch, wait

be chopped into tons of small pieces.

a moment or two, then check one fritter to verify

Using floured hands, form the dough into a log roughly 12 in/30 cm long by 3 in/8 cm in diameter, using a couple handfuls of extra flour to coat the

that the dough has cooked through in the center. Repeat with the remaining fritters. While the fritters are still very warm, dip the

log completely with flour. (As the berries melt,

entire rounded side of each into the warm Berry

the dough will get wet, so add flour as you go to

Glaze. (See page 29 for glazing tips.) Let dry on

prevent sticking.) Slice it (at 1 in/2.5 cm intervals)

cooling racks, glazed side up, for 10 to 15 minutes.

into 12 equal pieces. Using floured hands, pat each R A I S E D D o u g h n u ts

D -F OL

ASHIONE

D

Old-fashioned doughnuts, fried at a lower temperature and turned twice to achieve their signature ridges and petals, were once called “crunchy” doughnuts because of their slightly crispier exteriors. If you’re planning to fry doughnuts for the next morning, old-fashioneds are a good choice. They hold up remarkably well because their cracks and crevices allow for plenty of glaze to sink in and around the cooked doughnut.

96

Master Recipe

Sour Cream Old-Fashioned Doughnuts Make s one d oze N

T o p Pot c o - o w n e r

M ark

K lebeck

doughnuts and holes

’s ideal d

oug hnu t experience requires

a cup of hot black coffee and a plain old-fashioned. Made with sour cream and extra leavening and turned twice while frying, these doughnuts require a little more attention— but the ridges and petals that form during frying are perfect for catching extra glaze, which means glazed old-fashioneds keep better than yeast-raised or cake doughnuts. Top your old-fashioneds with a small batch of Top Pot’s Vanilla Doughnut G laze (page 131), Simplest Vanilla G laze (page 132), or Simple C hocolate Icing (page 126).

2 1⁄4 cups/255 g cake/soft-wheat flour, plus more for rolling and cutting 1 1⁄ 2 tsp baking powder 1 tsp iodized salt 3

⁄4 tsp ground nutmeg

1

⁄ 2 cup/100 g sugar

2 tbsp shortening/vegetable lard, trans-fat-free preferred

E q ui pmen t

2 large egg yolks 2

⁄ 3 cup/165 ml sour cream

Canola oil, for frying

Sift the flour, baking powder, salt, and nutmeg together into a medium bowl, and set aside. In a stand mixer fitted with the paddle attachment, mix the sugar and shortening/vegetable lard for 1 minute on low speed, until sandy. Add the egg yolks, then mix for 1 more minute on medium speed, scraping the sides of the bowl with a rubTO P POT H and-F or ged D O UG HN UTS

Time

ber spatula if necessary, until the mixture is light colored and thick. Add the dry ingredients to the wet ingredients

1 hour active time, plus glazing or icing Doughnut cutter (or 2 3/4 in/7 cm and 1 1/4 in/3 cm round cutters)

Transfer the dough to a clean bowl and refrigerate, covered with plastic wrap/cling film, for 45 minutes (or up to 24 hours). Using a candy thermometer to measure the temperature, heat oil (at least 2 in/5 cm deep) in a deep fryer, large pot, or high-sided frying pan to 325°F/165°C. (For frying tips, see page 25.) Roll out the chilled dough on a generously floured counter or cutting board to 1⁄2 in/12 mm thick, or about 8 in/20 cm in diameter, flouring the top

in three separate additions, alternating with the

of the dough and the rolling pin as necessary to

sour cream, mixing until just combined on low speed

prevent sticking. Cut into as many doughnuts and

and scraping the sides of the bowl each time. The

holes as possible, dipping the cutter into flour

dough will be sticky, like cookie/biscuit dough.

before each cut. Fold and gently reroll the dough,

97

to make extra holes (working with floured hands

doughnuts float, fry for 15 seconds, then gently flip

makes the dough less sticky), and cut again.

them. Fry for 75 to 90 seconds, until golden brown

Shake any excess flour off the doughnuts

and cracked, then flip and fry the first side again

before carefully adding them to the hot oil a few

for 60 to 75 seconds, until golden. Transfer to a

at a time, taking care not to crowd them. Once the

rack set over paper towels/absorbent paper.

O L D - F A S H I O NE D D o u g h n u ts

TO P POT H and-F or ged D O UG HN UTS

98

99

Pumpkin Old-Fashioned Doughnuts Make s one d oze N

E ver y f all,

doughnuts and holes

S e a tt l e a w a i t s th e r e l e a s e

of our P umpkin

Old-Fashioneds — our classic glazed old-fashioned doughnut spiked with pumpkin and spice. For a true taste of fall, serve them with warm apple cider .

P ump kin S pi ce Dou g hn uts

3 cups/355 g cake/soft-wheat flour,

1

⁄ 2 cup/120 ml canned pumpkin

Time

1 hour 5 minutes active time, plus glazing

Canola oil, for frying

plus more for rolling and cutting 2 tsp baking powder 1 tsp iodized salt 3

⁄4 tsp ground nutmeg

2 tsp pumpkin pie spice 1

⁄ 2 cup/100 g sugar

2 tbsp shortening/vegetable lard,

E q u i pm en t Pump kin G la z e

4 1⁄ 2 cups/1 lb/450 g confectioners’/ icing sugar, sifted 2 tsp light corn/golden syrup 1

⁄4 tsp iodized salt

1 tsp pumpkin pie spice

trans-fat-free preferred

1

⁄4 cup/60 ml canned pumpkin

2 large egg yolks

1

⁄ 2 tsp vanilla extract

1

⁄4 cup/60 ml hot water

2

⁄ 3 cup/165 ml sour cream

Doughnut cutter (or 2 3/4 in/7 cm and 1 1/4 in/3 cm round cutters)

To make the doughnut dough: Sift the flour,

Add the dry ingredients to the wet ingredients

baking powder, salt, nutmeg, and pumpkin pie

in three separate additions, alternating with the

spice together into a medium bowl, and set aside.

sour cream and pumpkin, mixing until just com-

In a stand mixer fitted with the paddle attach-

bined on low speed and scraping the sides of the bowl each time. The dough will be sticky, like wet

for 1 minute on low speed, until sandy. Add the egg

cookie/biscuit dough.

yolks, then mix for 1 more minute on medium speed,

Transfer the dough to a clean bowl and

scraping the sides of the bowl with a rubber spatula if

refrigerate, covered with plastic wrap/cling film,

necessary, until the mixture is light colored and thick.

for 45 minutes (or up to 24 hours).

continued

O L D - F A S H I O NE D D o u g h n u ts

ment, mix the sugar and shortening/vegetable lard

100

Meanwhile, make the pumpkin glaze: Place the

before each cut. Fold and gently reroll the dough

pumpkin pie spice, pumpkin, and vanilla in the work

to make extra holes (working with floured hands

bowl of a stand mixer fitted with the paddle attach-

makes the dough less sticky), and cut again.

ment. With the machine on medium speed, add the

Shake any excess flour off the doughnuts

water in a slow, steady stream, and blend until all of

before carefully adding them to the hot oil a few

the sugar has been incorporated, scraping the bowl

at a time, taking care not to crowd them. Once the

a few times if necessary. Set aside.

doughnuts float, fry for 15 seconds, then gently flip

Using a candy thermometer to measure the

them. Fry for 75 to 90 seconds, until golden brown

temperature, heat oil (at least 2 in/5 cm deep)

and cracked, then flip and fry the first side again

in a deep fryer, large pot, or high-sided frying pan

for 60 to 75 seconds, until golden. Transfer to a

to 325°F/165°C. (For frying tips, see page 25.)

rack set over paper towels/absorbent paper.

Roll out the chilled dough on a generously floured

TO P POT H and-F or ged D O UG HN UTS

holes as possible, dipping the cutter into flour

confectioners’/icing sugar, corn/golden syrup, salt,

While the doughnuts are still quite hot, dip the

counter or cutting board to 1⁄2 in/12 mm thick, or

side with the deepest cracks on each into the warm

about 8 in/20 cm in diameter, flouring the top

Pumpkin Glaze. (See page 29 for glazing tips.)

of the dough and the rolling pin as necessary to

Let dry on cooling racks, glazed side up, for about

prevent sticking. Cut into as many doughnuts and

15 minutes.

101

Chocolate Old-Fashioned Doughnuts Make s one d oze N

T o p th e s e w i th a s m a l l b a

doughnuts and holes

t c h o f T o p Pot ’ s V a n i l l a

Do u g h n u t G l a z e ( p

a ge 131),

Simplest Vanilla G laze (page 132), or Simple C hocolate Icing (page 126).

2 cups/225 g cake/soft-wheat flour, plus more for rolling and cutting 1

⁄ 2 cup/50 g unsweetened Dutch-

processed cocoa powder 1 1⁄ 2 tsp baking powder 1 tsp iodized salt 3

1

⁄ 2 cup/100 g sugar

Time

2 tbsp shortening/vegetable lard, trans-fat-free preferred 2 large egg yolks 1 cup/240 ml sour cream

1 hour active time E q u i pm en t

Doughnut cutter (or 2 3/4 in/7 cm and 1 1/4 in/3 cm round cutters)

Canola oil, for frying

⁄4 tsp ground nutmeg

Sift the flour, cocoa powder, baking powder,

Using a candy thermometer to measure the

salt, and nutmeg together into a medium bowl,

temperature, heat oil (at least 2 in/5 cm deep) in

and set aside.

a deep fryer, large pot, or high-sided frying pan to

In a stand mixer fitted with the paddle attach-

325°F/165°C. (For frying tips, see page 25.) Roll

ment, mix the sugar and shortening/vegetable lard

out the chilled dough on a generously floured

for 1 minute on low speed, until sandy. Add the

counter or cutting board to 1⁄2 in/12 mm thick, or

egg yolks, then mix for 1 more minute on medium

about 8 in/20 cm in diameter, flouring the top

speed, scraping the sides of the bowl with a rub-

of the dough and the rolling pin as necessary to

ber spatula if necessary, until the mixture is light

prevent sticking. Cut into as many doughnuts and

colored and thick.

holes as possible, dipping the cutter into flour

Add the dry ingredients to the wet ingredients in three separate additions, alternating with the and scraping the sides of the bowl each time. The dough will be sticky, like cookie/biscuit dough. Transfer the dough to a clean bowl and refrigerate, covered with plastic wrap/cling film, for 45 minutes (or up to 24 hours).

to make extra holes (working with floured hands makes the dough less sticky), and cut again. Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the doughnuts float, fry for 15 seconds, then gently flip them. Fry for 75 to 90 seconds, until cracked, then flip and fry the first side again for 60 to 75 seconds. Transfer to a rack set over paper towels/absorbent paper.

O L D - F A S H I O NE D D o u g h n u ts

sour cream, mixing until just combined on low speed

before each cut. Fold and gently reroll the dough

102

French Toast Old-Fashioned Doughnuts Make s one d oze N doughnuts and holes

F renc

h to a s t i s , u l t i m a t e l y , a v e r y s i m p l e b r e a k f

as t:

bread is first soaked in a mixture of eggs, milk, cinnamon, sugar, and vanilla, then toasted up in a pan and smothered with maple syrup. Here’s our doughnut-shaped version.

Fren ch Toa st Dou g h n uts

21⁄4 cups/255 g cake/soft-wheat flour, plus more for rolling and cutting

2

⁄ 3 cup/165 ml sour cream

Canola oil, for frying

1 1⁄ 2 tsp baking powder

Ma p le - Cinna mon G l a ze

1 tsp iodized salt

3 ⁄ 2 cups/350 g confectioners’/

3

⁄4 tsp ground nutmeg

2 tsp ground cinnamon 1

⁄ 2 cup/100 g sugar

2 tbsp shortening/vegetable lard,

E q u i pmen t

1

icing sugar, sifted 1 1⁄ 2 tsp light corn/golden syrup 1

Doughnut cutter (or 2 3/4 in/7 cm and 1 1/4 in/3 cm round cutters)

⁄4 tsp iodized salt

1 tsp ground cinnamon

trans-fat-free preferred

1 tsp vanilla extract

2 large egg yolks

1

⁄ 2 tsp maple extract

1 tsp vanilla extract

1

⁄ 3 cup/75 ml real maple syrup

1 tsp maple extract

1

⁄4 cup/60 ml warm milk

To make the doughnut dough: Sift the flour,

TO P POT H and-F or ged D O UG HN UTS

Time

1 hour 5 minutes active time, plus glazing

Add the dry ingredients to the wet ingredients

baking powder, salt, nutmeg, and cinnamon

in three separate additions, alternating with the sour

together into a medium bowl, and set aside.

cream, mixing until just combined on low speed and

In a stand mixer fitted with the paddle attachment, mix the sugar and shortening/vegetable lard

scraping the sides of the bowl each time. The dough will be sticky, like cookie/biscuit dough.

for 1 minute on low speed, until sandy. Add the egg

Transfer the dough to a clean bowl and

yolks, then mix for 1 more minute on medium speed,

refrigerate, covered with plastic wrap/cling film,

scraping the sides of the bowl with a rubber spatula

for 45 minutes (or up to 24 hours).

if necessary, until the mixture is light colored and thick. Stir in the vanilla and maple extract.

103

Meanwhile, make the glaze: Place the

cutter into flour before each cut. Fold and gently

confectioners’/icing sugar, corn/golden syrup,

reroll the dough to make extra holes (working with

salt, cinnamon, and vanilla and maple extract in

floured hands makes the dough less sticky), and

the work bowl of a stand mixer fitted with the

cut again.

paddle attachment. With the machine on medium

Shake any excess flour off the doughnuts

speed, add the maple syrup and milk in a slow,

before carefully adding them to the hot oil a few

steady stream, and blend until all of the sugar has

at a time, taking care not to crowd them. Once the

been incorporated, scraping the bowl a few times,

doughnuts float, fry for 15 seconds, then gently flip

if necessary. Set aside.

them. Fry for 75 to 90 seconds, until golden brown

Using a candy thermometer to measure the

and cracked, then flip and fry the first side again

temperature, heat oil (at least 2 in/5 cm deep) in

for 60 to 75 seconds, until golden. Transfer to a

a deep fryer, large pot, or high-sided frying pan

rack set over paper towels/absorbent paper.

to 325°F/165°C. Roll out the chilled dough on a

While the doughnuts are still quite hot, dip

generously floured counter or cutting board to

the side with the deepest cracks on each into

⁄2 in/12 mm thick, or about 8 in/20 cm in diam-

the warm glaze. (See page 29 for glazing tips.)

eter, flouring the top of the dough and the rolling

Let dry on cooling racks, glazed side up, for about

pin as necessary to prevent sticking. Cut into as

15 minutes.

1

many doughnuts and holes as possible, dipping the

O L D - F A S H I O NE D D o u g h n u ts

OUTSIDE Here are a few recipes for doughnuts as you rarely see them—baked into bread pudding, made with whole-wheat/wholemeal or gluten-free flour, or supersize, in the case of the Top Poppa, our giant chocolate doughnut cake.

106

Top Popp a (Giant Chocolate Doughnut Cake) Make s 10 s er ving s

M ade wi

th th e d o u g h n u t s - a n d - c o f f e e l

o v e r ’ s b i r th d a y i n m i n d

,

this moist sour cream cake has the hint of nutmeg Top Pot doughnuts are known for, but doesn’t require any frying. Bake it up, top it with coffee icing and sprinkles, and it’s bound to draw both attention and compliments. For an extra-fancy version, layer it with the pastry cream used for the Bavarian C ream Bismarks (page 77).

Time

Cake

Coff e e Ic ing

Vegetable oil spray

2 1⁄ 3 cups/235 g confectioners’/icing

1 1⁄4 cups/145 g all-purpose/plain flour 1

⁄ 2 cup/50 g unsweetened Dutch-

processed cocoa powder 1 1⁄ 2 tsp baking powder 1

⁄ 2 tsp iodized salt

3

⁄4 tsp ground nutmeg

1

⁄ 2 cup/115 g unsalted butter, at

room temperature 1

sugar, sifted

25 minutes active time E q ui pmen t

3

⁄4 tsp instant espresso powder

1

⁄4 tsp vanilla extract

10-cup/2 L tube pan/tin

Pinch salt 1 tsp light corn/golden syrup 3 tbsp leftover brewed coffee

Chocolate sprinkles/sugar strands (optional)

⁄ 2 cup/100 g sugar

2 large eggs 1 tsp vanilla extract

TO P POT H and-F or ged D O UG HN UTS

1 1⁄4 cups/300 ml sour cream

To make cake: Preheat the oven to 350°F/

mixer), cream the butter and sugar on medium

180°C/gas 4. Spray a 10-cup/2 L tube pan/tin

speed until light, about 2 minutes. Add the eggs,

with the vegetable oil spray, and set aside.

one at a time, mixing after each addition, then

Sift the flour, cocoa powder, baking powder, salt, and nutmeg into a medium bowl. Set aside. In the work bowl of a stand mixer fitted with the paddle attachment (or using a handheld

add the vanilla, and mix to blend. With the machine on low speed, add half the dry ingredients, then the sour cream, then the remaining dry ingredients, mixing just until the flour is incorporated.

107

Transfer the batter to the prepared pan/tin,

Add the espresso powder, vanilla, salt, corn/golden

smoothing it flat with a spoon. Bake for 25 to

syrup, and coffee, then mix on low speed until all of

30 minutes, until the top is puffed and a bit cracked

the sugar is incorporated. (You can also do this in a

and a wooden skewer inserted into the thickest

bowl, stirring with a whisk by hand.)

part comes out clean.

Spread the icing over the top of the cooled

Cool the cake in the pan/tin for 10 minutes.

cake, allowing some of it to drip down the sides.

Run a small knife or spatula around the edges, then

Top immediately with sprinkles/sugar strands, if

invert the cake first onto a cooling rack, then again

using. Allow the icing to set for at least 20 minutes

onto a serving plate. Set aside.

before serving.

While the cake cools, make the icing: Sift the confectioners’/icing sugar into the work bowl of a stand mixer fitted with the paddle attachment.

o u tsid e th e bo x

TO P POT H and-F or ged D O UG HN UTS

108

109

Doughnut Bread Pudding Make s 6 ser ving s

I f y ou’re a bread pudding f

a n , n oth i n g

to p s a s l i c e m a d e w i

th d a y - o l d

yeast-raised doughnuts—except, perhaps, a drizzle of a warm vanilla icing (or a scoop of vanilla ice cream). A nd because some of bread pudding ’s typical ingredients are already right in the doughnuts, this dessert is quick to make. Stir in 1/ 2 cup/85 g raisins or chocolate chips, if you’d like.

Dou g h n ut Bread P u dding

1

⁄4 cup/50 g sugar

Time

15 minutes active time

Butter for the pan/tin

1 tsp vanilla extract

6 cups/300 g 1 in/2.5 cm cubes

1 cup/240 ml whole milk

leftover raised doughnuts (about 4 whole), such as Raised Glazed Ring (page 72), Raspberry Bullseyes

3

E q u i pm en t

⁄4 cup/180 ml heavy (whipping)/

double cream

9-by-5-in/23-by-12-cm loaf pan/tin

(page 81), Apple Fritters (page 88), or Maple Bars (page 83)

Ic ing

4 large eggs

1 cup/100 g confectioners’/

2 tbsp dark rum, or ⁄ 2 tsp rum 1

extract 1

⁄ 2 tsp ground cinnamon

icing sugar, sifted 1 tsp vanilla extract 1 1⁄ 2 tbsp hot water

To make the bread pudding: Preheat the oven to

Bake for 45 to 50 minutes, or until browned on

350°F/180°C/gas 4. Grease a 9-by-5 in/23-by-12 cm

top and firm in the center. Let cool for 10 minutes

loaf pan/tin with the butter, and fill with the cubed

in the pan.

leftover doughnuts. Set aside. In a mixing bowl, whisk the eggs, rum, cinnamon, sugar, and vanilla until well blended. Add the milk and cream, whisk to blend, and pour over the doughnuts, turning the top pieces so that all

While the pudding cools, make the icing: Whisk the icing ingredients together in a small bowl until smooth. Serve the pudding in thick slices, still warm, drizzled with the icing.

of the doughnuts are soaked in the wet mixture. o u tsid e th e bo x

110

Whole -Wheat Raised Glazed Rings Make s one d ozen

plus more if rerolled (plus holes)

T o p Pot d o e s n ’ t s e r v e w ho l e - w h e a t d o u g h n u t s i n i t s c a f e s , b u

t a t ho m e

we often bake with whole-wheat flour. This slightly healthier version of our classic glazed raised rings is made with white whole-wheat flour—we challenge your eaters to notice a difference. Y ou can use this dough for any of our raised doughnut recipes, such as Maple Bars (page 83) or Pershings (page 85). See “Leaving Y our Mark” on page 79 to learn how to transfer the raised rings into the hot oil.

3 tbsp (four 1⁄4 oz/7g packets)

2 to 2 1⁄ 2 cups/275 to 340 g bread/

Time

active dry yeast

strong flour, plus more for rolling

1 hour active time, plus glazing

1 cup/240 ml very warm water (about 105°F/40°C) 1

⁄ 2 cup/100 g sugar, plus 1 tbsp

1

⁄ 2 tsp baking powder

1

⁄ 2 tsp ground mace

2 tsp iodized salt 2 cups/275 g white whole-wheat/

TO P POT H and-F or ged D O UG HN UTS

wholemeal flour

and cutting 1

⁄4 cup/55 g shortening/vegetable

lard, trans-fat-free preferred 3 large egg yolks 1

E q ui pmen t

Doughnut cutter (or 2 3/4 in/7 cm and 1 1/4 in/3 cm round cutters)

⁄ 2 tsp vanilla extract

Canola oil, for frying Small batch Simplest Vanilla Glaze (page 132) or Top Pot’s Vanilla Doughnut Glaze (page 131)

Whisk the yeast, water, and 1 tbsp of the sugar

to break up the shortening. Add about a third of

together in the work bowl of a stand mixer and set

the dry ingredients and mix until blended on low

aside for 5 minutes.

speed, then repeat with the second third of the dry

In a large bowl, whisk together the remaining 1

⁄2 cup/100 g sugar, baking powder, mace, salt,

white whole-wheat/wholemeal flour, and 2 cups/ 275 g of the bread/strong flour. Set aside.

ingredients. Switch to the dough hook and add the remaining dry ingredients, mixing on low speed until no white spots remain each time, adding additional flour as necessary, until the dough is dry enough to

Add the shortening/vegetable lard, egg yolks,

clean the bottom of the bowl. Increase the speed

and vanilla to the foaming yeast mixture. Mix with

to medium and knead for 2 more minutes. (It should

the paddle attachment on low speed for 1 minute,

be smooth like bread dough, but still a bit tacky.)

111

Transfer the dough to a baking sheet/tray

them at least 2 in/5 cm apart, and let rise in the

sprinkled with 1 tbsp bread/strong flour, shape into

oven (with new boiling water), uncovered, for

a flat disk 6 in/15 cm in diameter, dust lightly with

another 30 to 45 minutes, until doubled in size.

flour, cover with a dish/tea towel, and set aside. Create a proofing box in your oven: Bring a

Using a candy thermometer to measure the temperature, heat oil (at least 2 in/5 cm deep) in

large kettle of water to a boil. Pour 8 cups/2 L of

a deep fryer, large pot, or high-sided frying pan

the boiling water into a 9-by-13-in/25-by-35-cm

over medium heat to 350°F/180°C. (For frying tips,

(or similar) baking dish, and set it on the floor of

see page 25.) When the doughnuts have doubled,

your oven. Place the sheet/tray with the covered

carefully place a few in the oil, taking care not to

dough on the middle rack of the oven, close the

overcrowd them, and fry for about 30 seconds, or

door, and let the dough rise until doubled in size,

until light golden brown on the bottom. (Note that

about 1 hour. (For tips on making your dough

the doughnuts will look more brown when they’re

ahead of time, see page 71.)

done than they do in the oil.) Carefully turn the

Transfer the dough to a lightly floured work

doughnuts and fry for another 20 to 30 seconds,

surface and roll into a roughly 12 in/30 cm circle,

until golden on the second side, then transfer to

about ⁄2 in/12 mm thick, with a lightly floured

a cooling rack set over a layer of paper towels/

rolling pin. Cut into 12 doughnuts, flouring the

absorbent paper to cool, rounded side up.

1

cutter before each cut. (Reroll the dough for addi-

While the doughnuts are still very warm, dip

tional doughnuts.) Gently transfer the doughnuts

the rounded side of each into the warm glaze. (See

(and holes) to two baking sheets/trays sprinkled

page 29 for glazing tips.) Let dry on cooling racks,

with 2 tbsp bread/strong flour each, arranging

glazed side up, for 10 to 15 minutes, then serve.

o u tsid e th e bo x

112

Baked Raised Doughnuts plus more if rerolled (plus holes)

Make s one d ozen

Co a t e d w i th c i n n a m

on sugar,

th e s e d o u g h n u t s a r e b a k e d

, n ot f r i e d

—

which means less mess, and more kid-friendliness. It’s not necessary, but here’s your chance to use a doughnut pan. E quipped with six indentations for doughnuts, these nonstick pans yield baked doughnuts that are rounded on both the top and the bottom. Of course, you could ice or glaze these doughnuts, instead of using the cinnamon sugar.

⁄4 cup/55 g shortening/vegetable

Baked Dou g h n uts

1

2 tbsp plus 1 tsp (three 1⁄4 oz/7 g

lard, trans-fat-free preferred

packages) active dry yeast

3 large egg yolks

1 cup/240 ml very warm water

1

(about 105°F/40°C)

E q ui pmen t

Doughnut cutter (or 2 3/4 in/7 cm and 1 1/4 in/3 cm round cutters)

⁄ 2 tsp vanilla extract

1

⁄ 2 cup/100 g sugar, plus 1 tbsp

1

⁄ 2 tsp baking powder

2 cups/400 g sugar

1

⁄ 2 tsp ground mace

1 tbsp ground cinnamon

2 tsp iodized salt

Time

1 hour active time.

Topping

Vegetable oil spray

4 to 4 1⁄ 2 cups/550 to 620 g bread/ strong flour, plus more for rolling and cutting

1

⁄4 cup/55 g unsalted butter, melted

To make the doughnut dough: Whisk the yeast,

speed, then repeat with the second third of the dry

bowl of a stand mixer and set aside for 5 minutes.

ingredients.

In a large bowl, whisk together the remaining TO P POT H and-F or ged D O UG HN UTS

the dry ingredients and mix until blended on low

water, and 1 tbsp of the sugar together in the work

1

⁄2 cup/100 g sugar, baking powder, mace, salt, and

4 cups/550 g of the bread/strong flour. Set aside. Add the shortening/vegetable lard, egg yolks,

Switch to the dough hook and add the remaining dry ingredients, mixing on low speed until no white spots remain each time, adding additional flour, as necessary, until the dough is dry enough

and vanilla to the foaming yeast mixture. Mix with

to clean the bottom of the bowl. Increase the speed

the paddle attachment on low speed for 1 minute,

to medium and knead for 2 more minutes. (It should

to break up the shortening. Add about a third of

be smooth like bread dough, but still a bit tacky.)

113

Transfer the dough to a baking sheet/tray

before each cut. (Reroll the dough for additional

sprinkled with 1 tbsp flour, shape into a flat disk

doughnuts.) Gently transfer the doughnuts (and

6 in/15 cm in diameter, dust lightly with flour, cover

holes) to two or three clean baking sheets/trays,

with a dish/tea towel, and set aside.

arranging them at least 2 in/5 cm apart, and let rise

Create a proofing box in your oven: Bring a large kettle of water to a boil. Pour 8 cups/2 L of the boiling water into a 9-by-13-in/25-by-35-cm (or similar) baking dish, and set it on the floor of your oven. Place the sheet/tray with the covered

in the oven (with new boiling water), uncovered, for another 30 to 45 minutes, until doubled in size. Meanwhile, make the topping: Mix the sugar and cinnamon together in a large bowl. Set aside. Preheat the oven to 350°F/180°C/gas 4. When

dough on the middle rack of the oven, close the

hot, spray the tops of the doughnuts with vegeta-

door, and let the dough rise until doubled in size,

ble oil spray. Bake for 12 to 15 minutes, or until the

about 1 hour.

tops are lightly toasted, rotating the pans halfway

Transfer the dough to a lightly floured work surface and roll into a roughly 12 in/30 cm circle,

through. While the doughnuts are still warm, brush with

about 1⁄2 in/12 mm thick, with a lightly floured roll-

the melted butter on all sides, then toss them in the

ing pin. Cut into 12 doughnuts, flouring the cutter

cinnamon sugar. Serve immediately.

o u tsid e th e bo x

TO P POT H and-F or ged D O UG HN UTS

114

115

Gluten-Free Chocolate Cake Doughnuts Make s one d ozen

when rerolled, plus a few holes

A l tho u g h w e d o n ’ t s e r v e g l

u ten-free pr

oduc ts in our c afes,

we feel that everyone deserves a good doughnut—even those with dietary restrictions. This version, made with an all-purpose gluten-free baking mix sold in the baking aisle of many large supermarkets, yields deeply chocolaty doughnuts that roll out easily. See page 122 for glazing or icing recipes, and page 140 for resources for gluten-free flours and xanthan gum, a fine powder that gives baked goods a texture more similar to those made with gluten.

1 3⁄4 cups/220 g gluten-free allpurpose baking flour (such as Bob’s Red Mill), plus more for rolling and cutting 1

⁄ 2 cup/50 g unsweetened Dutch-

processed cocoa powder 1 tsp xanthan gum 1 tsp baking powder 1 tsp iodized salt

3

⁄4 tsp ground nutmeg

1

⁄ 2 cup/100 g sugar

Time

2 tbsp shortening/vegetable lard,

E q u i pm en t

trans-fat-free preferred

Doughnut cutter (or 2 3/4 in/7 cm and 1 1/4 in/3 cm round cutters)

3 large egg yolks 1 tsp vanilla extract 2

1 hour active time, plus glazing or icing

⁄ 3 cup/165 ml whole milk

Canola oil, for frying

Sift the gluten-free flour, cocoa powder,

Add the dry ingredients to the wet ingredients

xanthan gum, baking powder, salt, and nutmeg

in three separate additions, alternating with the

together into a medium bowl, and set aside.

milk, mixing until just combined on low speed each

In a stand mixer fitted with the paddle attachment, mix the sugar and shortening/vegetable lard for 1 minute on low speed, until sandy. Add the egg

time. The dough will be sticky, like a wet cookie/ biscuit dough. Transfer the dough to a clean bowl and refrig-

yolks one at a time, then mix for 1 more minute on

erate, covered with plastic wrap/cling film, for

medium speed, scraping the sides of the bowl with

1 hour (or up to 24 hours).

light colored and thick. Mix in the vanilla.

Using a candy thermometer to measure the temperature, heat oil (at least 2 in/5 cm deep) in a deep fryer, large pot, or high-sided frying pan over

continued

o u tsid e th e bo x

a rubber spatula if necessary, until the mixture is

116

medium heat to 370°F/185°C. (For frying tips, see

before carefully adding them to the hot oil a

or cutting board sprinkled with 2 to 3 tbsp gluten-

few at a time, taking care not to crowd them.

free flour to 3⁄8 in/1 cm thick, or about 9 in/22 cm

Once the doughnuts float, fry for about 60 sec-

in diameter, flouring the top of the dough and the

onds per side—you won’t be able to see when

rolling pin as necessary to prevent sticking. Cut into

the doughnuts brown because of the chocolate,

as many doughnuts and holes as possible, dipping

but you’ll see a change in texture. Drain on paper

the cutter into flour before each cut. Fold and

towels/absorbent paper.

gently reroll the dough to make extra holes (working with floured hands makes the dough less sticky), and cut again.

TO P POT H and-F or ged D O UG HN UTS

Shake any excess flour off the doughnuts

page 25.) Roll out the chilled dough on a counter

117

Gluten-Free Old-Fashioned cake doughnuts Make s one d ozen

if rerolled, plus a few holes

A l tho u g h th e y w o n ’ t s p l i t q u i t e l i k e

old -f as hi oneds made wi

th w h e a t f l o u r ,

these wheat-free doughnuts, moistened with sour cream, have the same tangy flavor and moist texture. Top your old-fashioneds with a small batch of Top Pot’s Vanilla Doughnut G laze (page 131), Simplest Vanilla G laze (page 132), or Simple C hocolate Icing (page 126).

2 cups/255 g gluten-free allpurpose baking flour (such as Bob’s Red Mill), plus more for rolling and cutting 1 1⁄ 2 tsp baking powder 1 tsp xanthan gum 1 tsp iodized salt 3

1

⁄ 2 cup/100 g sugar

Time

2 tbsp shortening/vegetable lard, trans-fat-free preferred

E q u i pm en t

2 large egg yolks 1 cup/240 ml sour cream Canola oil, for frying

1 hour active time, plus glazing or icing Doughnut cutter (or 2 3/4 in/7 cm and 1 1/4 in/3 cm round cutters)

⁄4 tsp ground nutmeg

Sift the gluten-free flour, baking powder, xan-

Transfer the dough to a clean bowl and

than gum, salt, and nutmeg together into a medium

refrigerate, covered with plastic wrap/cling film,

bowl, and set aside.

for 45 minutes (or up to 24 hours).

In a stand mixer fitted with the paddle attach-

Using a candy thermometer to measure the

ment, mix the sugar and shortening/vegetable

temperature, heat oil (at least 2 in/5 cm deep) in

lard for 1 minute on low speed, until sandy. Add

a deep fryer, large pot, or high-sided frying pan

the egg yolks, then mix for 1 more minute on

to 350°F/180°C. Roll out the chilled dough on a

medium speed, scraping the sides of the bowl

counter or cutting board generously floured with

with a rubber spatula if necessary, until the mix-

gluten-free flour to 1⁄2 in/12 mm thick, or about

ture is light colored and thick.

8 in/20 cm in diameter, flouring the top of the

Add the dry ingredients to the wet ingredi-

dough and the rolling pin as necessary to prevent sticking. Cut into as many doughnuts and holes

the sour cream, mixing until just combined on low

as possible, dipping the cutter into flour before

speed each time. The dough will be sticky, like

each cut. Fold and gently reroll the dough to make

cookie/biscuit dough.

extra holes (working with floured hands makes the dough less sticky), and cut again. continued

o u tsid e th e bo x

ents in three separate additions, alternating with

118

Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the doughnuts float, fry for 60 to 75 seconds per side, or until deep golden brown on both sides. Drain on

TO P POT H and-F or ged D O UG HN UTS

paper towels/absorbent paper.

119

Pow dered Sugar Minis Make s About 18

So m e t i m e s a w

mini doughnuts

ho l e d o u g h n u t i s too m u c h — a n d , w e a d m i

t,

we’re all intoxicated by anything that comes in miniature. These are our basic spice cake doughnuts, made smaller (from a small batch), and tossed in confectioners’/icing sugar. To make a large batch of them, follow the master recipe for Basic Spice C ake Doughnuts (page 34), and use the rolling and frying directions that follow. Mini doughnut cutters are tough to find—to improvise, use a clean tomato paste can for the outside ring and the end of a turkey baster, a wide straw, or the small end of a large pastry/piping bag tip for the inside ring.

1 1⁄ 2 cups/190 g cake/soft-wheat

1 tbsp shortening/vegetable lard,

flour, plus more for rolling and

trans-fat-free preferred

cutting 1

⁄ 2 tsp baking powder

1

⁄ 2 tsp iodized salt

1

⁄4 tsp ground nutmeg

1

⁄ 3 cup/130 g sugar

2 large egg yolks 1

Time

1 hour 5 minutes active time E q u i pm en t

Mini doughnut cutter (or 2 in/5 cm and 1/2 in/1 cm round cutters)

⁄ 3 cup/75 ml whole milk

Canola oil, for frying 1 cup/100 g confectioners’/icing sugar, sifted

Sift the flour, baking powder, salt, and nutmeg together into a medium bowl, and set aside. In a stand mixer fitted with the paddle attach-

Transfer the dough to a clean bowl and refrigerate, covered directly with plastic wrap/cling film, for 45 minutes (or up to 24 hours).

ment, mix the sugar and shortening/vegetable lard

Using a candy thermometer to measure the

for 1 minute on low speed, until sandy. Add the egg

temperature, heat oil (at least 2 in/5 cm deep) in a

yolks, then mix for 1 more minute on medium speed,

deep fryer, large pot, or high-sided frying pan over

scraping the sides of the bowl with a rubber spatula if

medium heat to 350°F/180°C. (For frying tips, see

necessary, until the mixture is light colored and thick.

page 25.) Roll out the chilled dough on a counter or cutting board floured with about 3 tbsp cake/

then the remaining dry ingredients, mixing until just

soft-wheat flour to 3⁄8 in/1 cm thick, or about 7 in/

combined on low speed each time. The dough will

17 cm in diameter, flouring the top of the dough

be very sticky, like very wet cookie/biscuit dough.

and the rolling pin with another tablespoon of continued

o u tsid e th e bo x

Add half of the dry ingredients, then the milk,

TO P POT H and-F or ged D O UG HN UTS

120

121

flour, or as necessary to prevent sticking—this is a

Shake any excess flour off the doughnuts

soft, wet dough. Cut into doughnuts, using the big

before carefully adding them to the hot oil, five or

cutter for the outside ring and the small cutter for

six at a time, taking care not to crowd them. Once

the inside ring if you don’t have a doughnut cutter,

the doughnuts float, fry for 45 to 60 seconds per

making as many doughnuts and holes as possible,

side, or until deep golden brown on both sides.

dipping the cutter into flour before each cut. Fold,

Drain on paper towels/absorbent paper.

quickly knead, and gently reroll the leftover dough

When the doughnuts are completely cool,

to make extra holes (working with floured hands

transfer the confectioners’/icing sugar to a large

makes the dough less sticky), and cut again.

brown paper bag. Add the doughnuts, seal the top, and shake to coat the doughnuts with the sugar. Serve immediately.

o u tsid e th e bo x

Icin

gs, Glazes,

Let’s face it: most of us pick out our doughnuts because of what’s on top. Whether you’re a sprinkle junkie or prefer a good,

they need to be applied as soon as possible after

simple glaze, you’ll want to plan out your dough-

you dip the doughnuts into the icing. See page 138

nuts’ wardrobe in advance. If you plan to glaze,

for great creative topping ideas.

you’ll need to make the glaze just before frying (or



if you have help, while frying) the doughnuts, so

used previously in this book may be combined with

you can dip piping-hot doughnuts into the warm

almost any doughnut—try dipping Classic Twists

glaze as soon as you can touch them. For icing

(page 75) in Coconut Glaze (page 38), slathering

doughnuts, the doughnuts themselves should be

Maple Bars (page 83) with Dulce de Leche Icing

cool, but the icing is much easier to work with if

(page 68) instead of the traditional maple, or coat-

it’s still warm. (See page 30 for directions on how

ing Whole-Wheat Raised Glazed Rings (page 110)

to thin, thicken, and rewarm glazes and icings.)

in Pumpkin Glaze (page 99).

Also plan ahead for any sprinkles or toppings, as

Keep in mind that the icing and glaze recipes

124

Master Recipe

Top Pot’s Wh ite Doughnut Ici ng MAKEs E n ou g h fo r one d ozen

3 1⁄4 cups/320 g confectioners’/icing sugar, sifted 1 1⁄ 2 tsp light corn/golden syrup 1

⁄4 tsp iodized salt

1

⁄4 tsp vanilla extract

Time

15 minutes active time, plus icing

1 tbsp granulated sugar 1

⁄ 2 tsp powdered agar

1

⁄ 3 cup/75 ml plus 1 tbsp water

Place the confectioners’/icing sugar, corn/

bowl. Using a whisk, or with the machine on low

golden syrup, salt, and vanilla in a large mixing

speed, blend until the mixture is smooth and all of

bowl or in the work bowl of a stand mixer fitted

the sugar has been incorporated, scraping the sides

with the paddle attachment. Set aside.

of the bowl with a rubber spatula if necessary.

Next, make a syrup with the granulated sugar,

To ice, immediately dip one side of each cooled

agar, and water. Whisk the granulated sugar, agar,

doughnut into the warm icing, and let dry for 10 to

and water together in a small saucepan. Bring to a

15 minutes before serving.

boil over high heat, then reduce the heat to medium and simmer for 1 minute, stirring occasionally. Add the syrup to the confectioners’/icing sugar

TO P POT H and-F or ged D O UG HN UTS

doughnuts

For icing tips, see page 29.

125

Master Recipe

Top Pot’s CHOCOLATE Doughnut Ici ng MAKEs E n ou g h fo r one d ozen

3 1⁄4 cups/320 g confectioners’/

doughnuts

1 tbsp granulated sugar

T i me

icing sugar, sifted

1

⁄ 2 tsp powdered agar

1 1⁄ 2 tsp light corn/golden syrup

1

⁄ 3 cup/75 ml plus 1 tbsp water ⁄ 3 cup/115 g semisweet/plain choc-

1

⁄4 tsp iodized salt

2

1

⁄4 tsp vanilla extract

olate chips or chopped semisweet/

15 minutes active time, plus icing

plain chocolate, melted

Place the confectioners’/icing sugar, corn/

bowl. Using a whisk, or with the machine on low

golden syrup, salt, and vanilla in a large mixing

speed, blend until the mixture is smooth and all of

bowl or in the work bowl of a stand mixer fitted

the sugar has been incorporated, scraping the sides

with the paddle attachment. Set aside.

of the bowl with a rubber spatula if necessary. Add

Next, make a syrup with the granulated sugar, agar, and water: Whisk the granulated sugar, agar,

the chocolate, and stir to combine completely. To ice, immediately dip one side of each cooled

and water together in a small saucepan. Bring to a

doughnut into the warm icing, and let dry for 10 to

boil over high heat, then reduce the heat to medi-

15 minutes before serving.

um and simmer for 1 minute, stirring occasionally.

For icing tips, see page 29.

Add the syrup to the confectioners’/icing sugar

I C I NGs , G L A Z E S , a n d toppi n g s

126

Simple Wh ite Ici ng M AKEs E n ou g h fo r one d ozen

4 1⁄ 2 cups/1 lb/450 g confectioners’/ icing sugar, sifted 1 1⁄ 2 tsp light corn/golden syrup

Simple CHOCOLATE Ici ng

doughnuts

MAKEs E n ou g h fo r one d ozen

Ti m e

5 minutes active time, plus icing

4 1⁄ 2 cups/1 lb/450 g confectioners’/ icing sugar, sifted 1 1⁄ 2 tsp light corn/golden syrup

1

⁄4 tsp iodized salt

1

⁄4 tsp iodized salt

1

⁄4 tsp vanilla extract

1

⁄4 tsp vanilla extract

1

⁄ 3 cup/75 ml plus 1 tbsp hot water,

1

⁄ 3 cup/75 ml plus 2 tbsp hot water,

plus more if needed

doughnuts

Time

10 minutes active time, plus icing

plus more if needed 2

⁄ 3 cup/115 g semisweet/plain

chocolate chips or chopped

Place the confectioners’/icing sugar, corn/

semisweet/plain chocolate, melted

golden syrup, salt, vanilla, and hot water in a large mixing bowl or in the work bowl of a stand mixer fitted with the paddle attachment. Using a whisk, or with the machine on low speed, blend until the mixture is smooth and all of the sugar has been incorporated, scraping the sides of the bowl with a rubber spatula if necessary. If the icing seems too thick, add more hot water, a teaspoon at a time. To ice, dip one side of each cooled dough-

Place the confectioners’/icing sugar, corn/ golden syrup, salt, vanilla, and hot water in a large mixing bowl or in the work bowl of a stand mixer fitted with the paddle attachment. Using a whisk, or with the machine on low speed, blend until the mixture is smooth and all of the sugar has been incorporated, scraping the sides of the bowl with a rubber spatula if necessary. Add

nut into the warm icing, and let dry for 10 to

the chocolate, and stir to combine completely.

15 minutes before serving.

If the icing seems too thick, add more hot water,

For icing tips, see page 29.

a teaspoon at a time.

TO P POT H and-F or ged D O UG HN UTS

To ice, dip one side of each cooled doughnut into the warm icing, and let dry for 10 to 15 minutes before serving. For icing tips, see page 29.

127

Caramel Ici ng MAKEs E n ou g h fo r one d ozen

T h e th i c k n e s s

o f th i s i c i n g d e p e n d s

doughnuts

o n ho w w a r m

th e c a r a m e l

is when you add it. If you wait a bit too long and it seems thick, add hot water, a teaspoon at a time, until it reaches the desired consistency. Take care when adding the cream to the caramel; it tends to spatter and bubble a bit. For a salted caramel icing, double the salt in the icing and sprinkle chunky sea salt onto the doughnuts before the icing dries.

Ic i ng Ba se

Ca r a m e l

4 1⁄ 2 cups/1 lb/450 g confectioners’/

1

⁄ 2 cup/100 g sugar

1

⁄4 cup/60 ml water

1

⁄4 cup/60 ml heavy (whipping)/

icing sugar, sifted 1 1⁄ 2 tsp light corn/golden syrup 1

⁄4 tsp iodized salt

1

⁄4 tsp vanilla extract

1

⁄ 3 cup/75 ml plus 1 tbsp hot water,

T i me

20 minutes active time, plus icing

double cream

plus more if needed

First, make the icing base: Place the confec-

amber color, 6 to 8 minutes. Remove from the heat.

tioners’/icing sugar, corn/golden syrup, salt, vanilla,

While whisking (or swirling the pan by its handle),

and hot water in a large mixing bowl or in the work

carefully add the cream in a slow, steady stream,

bowl of a stand mixer fitted with the paddle attach-

and continue whisking until the caramel stops

ment. Using a whisk, or with the machine on low

bubbling. Let cool for 10 minutes.

speed, blend until the mixture is smooth and all of of the bowl with a rubber spatula if necessary. Next, make the caramel: Combine the sugar and water in a small, nonreactive saucepan over high heat. Stir until the sugar dissolves, then cook at a high simmer, undisturbed, swirling the pan (but not stirring) occasionally until the caramel turns an

Add the warm caramel to the icing base, and stir to blend. If the icing seems too thick, add more hot water, a teaspoon at a time. To ice, dip one side of each cooled doughnut into the warm icing, and let dry for 10 to 15 minutes before serving. For icing tips, see page 29.

I C I NGs , G L A Z E S , a n d toppi n g s

the sugar has been incorporated, scraping the sides

128

PI NK Ici ng M AKEs E n ou g h fo r one d ozen

4 1⁄ 2 cups/1 lb/450 g confectioners’/ icing sugar, sifted 1 1⁄ 2 tsp light corn/golden syrup

MAPLE Ici ng

doughnuts

Ti me

5 minutes active time, plus icing

MAKEs E n ou g h fo r one d ozen

4 1⁄ 2 cups/1 lb/450 g confectioners’/ icing sugar, sifted 1 1⁄ 2 tsp light corn/golden syrup

1

⁄4 tsp iodized salt

1

⁄4 tsp iodized salt

1

⁄4 tsp vanilla extract

1

⁄4 tsp vanilla extract

3

⁄4 tsp maple extract

1

⁄ 3 cup/75 ml plus 1 tbsp hot water,

1 to 3 drops red food coloring 1

⁄ 3 cup/75 ml plus 1 tbsp hot water,

plus more if needed

doughnuts

T i me

5 minutes active time, plus icing

plus more if needed

Place the confectioners’/icing sugar, corn/ golden syrup, salt, vanilla, red food coloring, and hot water in a large mixing bowl or in the work bowl of a stand mixer fitted with the paddle attachment. (We’d use 1 drop of food coloring for light pink, 2 for a medium pink, and 3 for dark pink.) Using a whisk, or with the machine on low speed, blend until the mixture is smooth and all of the sugar has been incorporated, scraping the sides of the bowl with a rubber spatula if necessary. If the icing seems too thick, add more hot water, a teaspoon at a time. To ice, dip one side of each cooled doughnut TO P POT H and-F or ged D O UG HN UTS

into the warm icing, and let dry for 10 to 15 minutes before serving. For icing tips, see page 29.

Place the confectioners’/icing sugar, corn/ golden syrup, salt, vanilla and maple extracts, and hot water in a large mixing bowl or in the work bowl of a stand mixer fitted with the paddle attachment. Using a whisk, or with the machine on low speed, blend until the mixture is smooth and all of the sugar has been incorporated, scraping the sides of the bowl with a rubber spatula if necessary. If the icing seems too thick, add more hot water, a teaspoon at a time. To ice, dip one side of each cooled doughnut into the warm icing, and let dry for 10 to 15 minutes before serving. For icing tips, see page 29.

129

Peanut Butter Ici ng MAKEs E n ou g h fo r one d ozen

1

⁄ 2 cup/120 ml boiling water, plus

more if needed 1

⁄4 cup/60 ml smooth peanut butter,

or other smooth nut butter

doughnuts

1 1⁄ 2 tsp light corn/golden syrup 1

⁄4 tsp iodized salt

1

⁄4 tsp vanilla extract

Time

10 minutes active time, plus icing

4 1⁄2 cups/1 lb/450 g confectioners’/ icing sugar, sifted, plus more if needed

In a small bowl, stir the water and the peanut butter with a fork until completely smooth. Place 41⁄2 cups/450 g confectioners’/icing sugar and the corn/golden syrup, salt, and vanilla in a large mixing bowl or in the work bowl of a stand mixer fitted with the paddle attachment. Add the peanut butter mixture. Using a whisk, or with the

scraping the sides of the bowl with a rubber spatula if necessary. Depending on your brand of peanut or nut butter, you may need to add a bit more water or confectioners’/icing sugar. To ice, dip one side of each cooled doughnut into the warm icing, and let dry for 10 to 15 minutes before serving.

machine on low speed, blend until the mixture is smooth and all of the sugar has been incorporated,

For icing tips, see page 29.

I C I NGs , G L A Z E S , a n d toppi n g s

130

Trip le Orange Ici ng MAKEs E n ou g h fo r one d ozen

4 1⁄ 2 cups/1 lb/450 g confectioners’/ icing sugar, sifted 1 1⁄ 2 tsp light corn/golden syrup 1

⁄4 tsp iodized salt

1

⁄4 tsp vanilla extract

1

doughnuts

⁄4 tsp orange extract

T i me

Grated zest of 1 large orange 1

⁄ 3 cup/75 ml plus 1 tbsp freshly

10 minutes active time, plus icing

squeezed orange juice, plus more if needed

Place the confectioners’/icing sugar, corn/

To ice, dip one side of each cooled doughnut

golden syrup, salt, vanilla, orange extract, orange

into the warm icing, and let dry for 10 to 15 minutes

zest, and orange juice in a large mixing bowl or in

before serving.

the work bowl of a stand mixer fitted with the pad-

For icing tips, see page 29.

TO P POT H and-F or ged D O UG HN UTS

dle attachment. Using a whisk, or with the machine on low speed, blend until the mixture is smooth and

Note: This icing depends on orange juice, zest, and

all of the sugar has been incorporated, scraping the

extract for a big punch of flavor. It also has a slight

sides of the bowl with a rubber spatula if neces-

orange color, but you can always make it more

sary. If the icing seems too thick, add more orange

orange by adding a drop or two each of yellow and

juice, a teaspoon at a time.

red food coloring.

131

Master Recipe

Top Pot’s Vanilla Doughnut Glaze Sm all

Sm a ll

cake or ring-shaped doughnuts large doughnuts ( bars, pershings, twists, fritters, or bullseyes)

ba tch make s E n oug h for one d ozen

Big ba tch make s E n ou g h for one d ozen

Ba tch

Big Ba tch

Time

2 cups/200 g confectioners’/icing

4 1⁄ 2 cups/1 lb/450 g confectioners’/

sugar, sifted

icing sugar, sifted

1 ⁄ 2 tsp light corn/golden syrup

1 tbsp light corn/golden syrup

1

1

⁄4 tsp iodized salt

1

1

⁄ 2 tsp vanilla extract

1 tsp vanilla extract

1 tbsp granulated sugar

15 minutes active time, plus icing

⁄ 2 tsp iodized salt

2 tbsp plus 1 tsp granulated sugar

1

⁄ 2 tsp powdered agar

1 1⁄4 tsp powdered agar

1

⁄ 3 cup/75 ml plus 1 tbsp water

2

⁄ 3 cup/165 ml water

Place the confectioners’/icing sugar, corn/gold-

the syrup to the confectioners’/icing sugar bowl.

en syrup, salt, and vanilla in a large mixing bowl or

Using a whisk, or with the machine on low speed,

in the work bowl of a stand mixer fitted with the

blend until the mixture is smooth and all of the

paddle attachment. Set aside.

sugar has been incorporated, scraping the sides of

Next, make a syrup with the granulated sugar, agar, and water: Whisk the granulated sugar, agar,

the bowl with a rubber spatula if necessary. To glaze, immediately dip one side of each hot

and water together in a small saucepan. Bring to a

doughnut into the warm glaze, and let dry for 10 to

boil over high heat, then reduce the heat to medium

15 minutes before serving.

and simmer for 1 minute, stirring occasionally. Add

For glazing tips, see page 29.

Cho cOla te G laze ?

Technically, a glaze is much thinner than an icing and covers a doughnut more thoroughly, dripping down the sides of the doughnut. I t’s also usually transparent. A t Top Pot, we place doughnuts on giant cooling racks as they come out of the hot oil, then transfer them to a glazing apparatus, where we can glaze dozens at a time using a giant handheld

glazing trough that allows the glaze to come out in a giant, ribbony sheet. S o no, you don’t usually see chocolate glaze—it’s usually thicker, and it’s called chocolate icing or chocolate frosting. B ut if you want to make a chocolate glaze, go ahead: add 2 tbsp unsweetened cocoa powder (sifted) to a vanilla glaze with the rest of the ingredients, and go to town.

I C I NGs , G L A Z E S , a n d toppi n g s

There’s no such thing as a chocolate glaze. Or is there?

132

Simplest Vanilla Glaze Sm all

Sm all

cake or ring-shaped doughnuts large doughnuts ( bars, pershings, twists, fritters, or bullseyes)

ba tch make s E n ou g h for one d ozen

Big ba tch make s E n oug h for one d ozen

Ba tch

Big Ba tch

4 1⁄ 2 cups/1 lb/450 g confectioners’/

sugar, sifted

icing sugar, sifted

1 1⁄ 2 tsp light corn/golden syrup

2 tsp light corn/golden syrup

1

⁄4 tsp iodized salt

1

⁄4 tsp iodized salt

1

⁄ 2 tsp vanilla extract

3

⁄4 tsp vanilla extract

1

⁄ 3 cup/75 ml plus 1 tbsp hot water,

1

⁄ 2 cup/120 ml hot water, plus more

plus more if needed

5 minutes active time, plus glazing

if needed

Place the confectioners’/icing sugar, corn/

To glaze, dip one side of each hot doughnut

golden syrup, salt, vanilla, and hot water in a large

into the warm glaze, and let dry for 10 to 15 minutes

mixing bowl or in the work bowl of a stand mixer

before serving.

fitted with the paddle attachment. Using a whisk, or with the machine on low speed, blend until the mixture is smooth and all of the sugar has been incorporated, scraping the sides of the bowl with a rubber spatula if necessary. If the glaze seems too thick, add more hot water, a teaspoon at a time.

TO P POT H and-F or ged D O UG HN UTS

Time

3 1⁄ 2 cups/350 g confectioners’/icing

For glazing tips, see page 29.

133

Maple Glaze MAKEs E n ou g h fo r one d ozen

3 1⁄ 2 cups/350 g confectioners’/icing

doughnuts

1

⁄ 2 tsp maple extract

sugar, sifted

1

⁄ 3 cup/75 ml maple syrup

1 1⁄ 2 tsp light corn/golden syrup

1

⁄4 cup/60 ml hot water, plus more

1

⁄4 tsp iodized salt

Time

5 minutes active time, plus glazing

if needed

1 tsp vanilla extract

Place the confectioners’/icing sugar, corn/

To glaze, dip one side of each hot doughnut

golden syrup, salt, vanilla, maple extract, maple

into the warm glaze, and let dry for 10 to 15 minutes

syrup, and hot water in a large mixing bowl or in

before serving.

the work bowl of a stand mixer fitted with the paddle attachment. Using a whisk, or with the machine on low speed, blend until the mixture is smooth and all of the sugar has been incorporated, scraping the sides of the bowl with a rubber

For glazing tips, see page 29. Note: This is a thin glaze, not the thick Maple Icing that is the standard topping for Maple Bars (page 128).

spatula if necessary. If the glaze seems too thick, add more hot water, a teaspoon at a time.

I C I NGs , G L A Z E S , a n d toppi n g s

134

Berry Glaze Sm all

Sm all

cake or ring-shaped doughnuts large doughnuts ( bars, pershings, twists, fritters, or bullseyes)

ba tch make s E n ou g h for one d ozen

Big ba tch make s E n ou g h fo r one d ozen

Ba tch

Big Ba tch

3 ⁄ 2 cups/350 g confectioners’/

4 ⁄ 2 cups/1 lb/450 g confectioners’/ icing sugar, sifted

1 1⁄ 2 tsp light corn/golden syrup

2 tsp light corn/golden syrup

1

1

⁄4 tsp iodized salt

1

⁄4 tsp iodized salt

1

⁄ 2 tsp vanilla extract

3

⁄4 tsp vanilla extract

1 tbsp berry jam 1

⁄ 3 cup/75 ml plus 1 tbsp hot water,

plus more if needed

5 minutes active time, plus glazing

1 1⁄ 2 tbsp berry jam 1

⁄ 2 cup/120 ml hot water, plus more

if needed

Place the confectioners'/icing sugar, corn/

To glaze, dip one side of each hot doughnut

golden syrup, salt, vanilla, jam, and hot water in a

into the warm glaze, and let dry for 10 to 15 minutes

large mixing bowl or in the work bowl of a stand

before serving.

mixer fitted with the paddle attachment. Using a whisk, or with the machine on low speed, blend

For glazing tips, see page 29.

until the mixture is smooth and all of the sugar has

Tip: You can use any jam you have on hand—just

been incorporated, scraping the sides of the bowl

make sure it’s not too chunky, or the color won’t

with a rubber spatula if necessary. If the glaze

spread well, and you’ll wind up with goopy spots

seems too thick, add more hot water, a teaspoon

on top of your doughnuts.

at a time.

TO P POT H and-F or ged D O UG HN UTS

Time

icing sugar, sifted

1

135

Lavender Glaze make s E n ou g h for one d ozen

U se culinar

y la vender

doughnuts

here, w

hic h y ou c an find

in the bulk foods section of many large natural grocers.

1

⁄ 3 cup/75 ml plus 2 tbsp water,

1 1⁄ 2 tsp light corn/golden syrup

plus more if needed

1

⁄4 tsp iodized salt

1 tsp dried culinary lavender,

1

⁄ 2 tsp vanilla extract

finely chopped

Time

5 minutes active time, plus glazing

3 1⁄ 2 cups/350 g confectioners’/ icing sugar, sifted

First, combine the water and the lavender in

the sugar has been incorporated, scraping the

a small saucepan. Bring to a boil over high heat, and

sides of the bowl with a rubber spatula if necessary.

simmer for 1 minute. Remove from the heat, and

If the glaze seems too thick, add more hot water,

set aside.

a teaspoon at a time.

Place the remaining ingredients in a large mix-

To glaze, dip one side of each hot doughnut

ing bowl or in the work bowl of a stand mixer fitted

into the warm glaze, and let dry for 10 to 15 minutes

with the paddle attachment. Add the lavender

before serving.

water. Using a whisk, or with the machine on low

For glazing tips, see page 29.

speed, blend until the mixture is smooth and all of

I C I NGs , G L A Z E S , a n d toppi n g s

138

TOPPIN G S

TO P POT H and-F or ged D O UG HN UTS

Top each doughnut immediately after it’s been dipped into icing. If you wait until all of the doughnuts are dipped, they dry, and the toppings won’t stick. The ingredients here top a dozen freshly iced or glazed doughnuts.

139

S and y T oppings

Sweet cocoa

With the exception of confectioners’/icing sugar

2 cups/200 g confectioners’/icing sugar, sifted,

and cocoa toppings, the toppings that follow should

mixed with 3 tbsp unsweetened cocoa powder;

be applied to the entire unglazed doughnut, when

coat when the doughnuts are completely cool

piping hot. You can place the ingredient(s) in a large bowl and roll each doughnut individually as soon as they’re cool enough to handle. In the case of confectioners’/icing sugar or cocoa, place completely cooled doughnuts in a large brown paper bag along with the ingredient(s), fold the top to seal, and shake the bag to coat the doughnuts.

Ch u n k y T o p p i n g s

Bacon 8 oz/225 g bacon that’s been chopped into tiny pieces and cooked until crisp ---Chocolate chips or finely chopped chocolate,

Cardamom sugar 2 cups/400 g sugar mixed with 1 tbsp

or candy pieces 2 cups/170 g chocolate chips

ground cardamom

----

----

Coconut

Cinnamon sugar 2 cups/400 g sugar mixed with 1 tbsp

1 1⁄2 cups/135 g sweetened shredded/ desiccated coconut

ground cinnamon

----

----

Crushed cookies (gingersnaps, Oreos, etc.)

Confectioners’/icing sugar

10 cookies

2 cups/200 g confectioners’/icing sugar, sifted;

----

coat when the doughnuts are completely cool

Nuts 1 cup/115 g chopped walnuts, pecans, hazelnuts,

Ginger sugar

or peanuts

2 cups/400 g sugar mixed with 1 tbsp ground

----

ginger ---Sugar 2 cups/400 g sugar

Sprinkles/sugar strands, or finely chopped very strong mints 1 cup/240 ml sprinkles/sugar strands, any color

I C I NGs , G L A Z E S , a n d toppi n g s

----

140

RESOUR C ES

TO P POT H and-F or ged D O UG HN UTS

Most ingredients for our doughnuts can be found in large grocery stores. Powdered agar, the stabilizing agent we use for our glazes and icings in Top Pot’s bakeries, is available in the bulk foods section of many large natural grocers, as well as at many A sian supermarkets. Look for agar powder (sometimes labeled “agaragar”), not agar flakes.

141

Amazon.com www.amazon.com

Mrs. Cook’s www.mrscooks.com or 206-525-5008

Powdered agar, light corn/golden syrup, canned pumpkin, canola oil, confectioners’/icing sugar, gluten-free all-purpose flour, bread/strong flour, chai tea, coconut, caramel bits, sprinkles/sugar strands, cake/soft-wheat flour, all-purpose/plain flour, whole-wheat/wholemeal flour, xanthan gum, all extracts, vanilla, deep fryers, baking sheets/ trays, doughnut cutters, doughnut pans, frying equipment.

Frying equipment, doughnut cutters, doughnut baking pans/trays, rolling pins, candy thermometers, scales, extracts, sprinkles/sugar strands, vanilla, pastry/piping bags, sifters, baking sheets/trays.

----

Liquid and powdered chai tea.

Bob’s Red Mill Available at grocery stores throughout the United States. www.bobsredmill.com or 800-349-2173

----

Gluten-free all-purpose flour, whole-wheat/ wholemeal flour, xanthan gum, baking powder, cornstarch, yeast.

---Oregon Chai Available in grocery stores throughout the United States. www.oregonchai.com or 866-972-6879

Stone Buhr Flour Company Available at grocery stores in the Pacific Northwest and California. www.stone-buhr.com Whole-wheat/wholemeal flour, all-purpose/plain flour, and bread/strong flour.

----

----

India Tree Gourmet Spices & Specialties www.indiatree.com or 800-369-4848

Sur La Table Locations throughout the United States. www.surlatable.com or 800-243-0852 for orders

Spices, natural food coloring, and fancy sprinkles/ sugar strands. ---King Arthur Flour www.kingarthurflour.com or 800-827-6836 for orders Cake, bread/strong, all-purpose/plain, and wholewheat/wholemeal flours, as well as gluten-free allpurpose flour, chocolate, cocoa, extracts (coconut, maple, peppermint), yeast, espresso powder, and vanilla. Limited spice selection.

Doughnut sprinkles/sugar strands, doughnut cutters, frying equipment, doughnut baking pans/ trays, lemon and orange extracts, deep fryers, rolling pins, candy thermometers, scales, vanilla, pastry/piping bags, sifters. --Top Pot Doughnuts www.toppotdoughnuts.com Available at various locations in Seattle, Washington, at Whole Foods Markets in the Pacific Northwest, and at Starbucks worldwide. r e so u r c e s

Top Pot T-shirts, mugs, dishware, and doughnut information.

142

INDE X

A agar, 20, 29 Apple Fritters, 88–90

B

Chocolate Glaze, 130 Chocolate Old-Fashioned Doughnuts, 101 Chocolate-Orange Cake Doughnuts,

bacon, as topping, 139

56–57

Baked Raised Doughnuts, 112–13

Chocolate Sand Castles Cake Doughnuts, 64–65

Basic Devil’s Food Cake Doughnuts,

52–53

Basic Spice Cake Doughnuts, 34 Bauhaus, 10 Bavarian Cream Bismarks, 77–79 bench scrapers, 22 Berry Glaze, 134 Blackberry Fritters, 91–93 Blueberry Cake Doughnuts, 43–44 Bread Pudding, Doughnut, 109 Bullseyes, Raspberry, 81–82 butter, 20

TO P POT H and-F or ged D O UG HN UTS

Chocolate Feather Boa Cake Doughnuts, 35

Double Trouble Cake Doughnuts,

Maple-Iced Chocolate Cake Doughnuts, 61–63

Doughnut Bread Pudding, 109

Peppermint Snowdrift Cake Doughnuts, 59–60 Simple Chocolate Icing, 126 as topping, 139

chai

cocoa powder, 20

Chocolate-Chili Icing, 66–67

38–39

Double Trouble Cake Doughnuts,

Classic Twists, 75–76

Chocolate-Chili Cake Doughnuts,

52–53

Gluten-Free Chocolate Cake Doughnuts, 115–16

cardamom sugar, 139

66–67

deep fryers, 22

Double Coconut Cake Doughnuts,

cinnamon sugar, 139

Bavarian Cream Bismarks, 77–79

D

Dulce de Leche Icing, 68–69

Caramel Icing, 127

52–53

cutters, 22

dockers, 22, 84, 90

68–69

Top Pot’s Chocolate Doughnut Icing, 125

Basic Devil’s Food Cake Doughnuts,

Cream Filling, 77

Dulce de Leche Cake Doughnuts,

Cake, Giant Chocolate Doughnut (Top Poppa), 106–7

chocolate

corn syrup, 21

Devil’s Food Cake Doughnuts, Basic,

Top Poppa (Giant Chocolate Doughnut Cake), 106–7

Spiced Chai Icing, 48–49

confectioners’/icing sugar, 20, 139

54–55

C

Spiced Chai Cake Doughnuts, 48–49

Coffee Icing, 106–7

coconut Chocolate Feather Boa Cake Doughnuts, 35 Coconut Glaze, 38–39 Double Coconut Cake Doughnuts,

38–39

Pink Feather Boa Cake Doughnuts,

35–37

as topping, 139

54–55

doughnut holes, 27 doughnuts. See also individual doughnuts definition of, 16 experimental, 31 frying, 25–27, 79 history of, 16–17 icing and glazing, 29–30 ingredients for, 20–21 tips for, 24 tools for, 22–23 toppings for, 138–39 transporting, 24 types of, 19 dulce de leche Dulce de Leche Cake Doughnuts,

68–69

Dulce de Leche Icing, 68–69

143

F

I

Maple Glaze, 133

flour, 20, 21

icings. See also glazes

Maple-Iced Chocolate Cake Doughnuts, 61–63

Caramel Icing, 127

French Toast Old-Fashioned Doughnuts, 102–3

Chocolate-Chili Icing, 66–67

fritters

Coffee Icing, 106–7

Apple Fritters, 88–90

Dulce de Leche Icing, 68–69

Blackberry Fritters, 91–93

glazes vs., 130

frying tips, 25–27, 79

Lemon Icing, 40–41 Maple Icing, 128

G

Peanut Butter Icing, 129

Giant Chocolate Doughnut Cake (Top Poppa), 106–7

Peppermint Icing, 59–60 Pink Icing, 128

ginger sugar, 139

Simple Chocolate Icing, 126

glazes. See also icings

Simple White Icing, 126

Berry Glaze, 134

Spiced Chai Icing, 48–49

Chocolate Glaze, 130

Maple Icing, 128 measuring, 24 mesh strainers, 22–23 Minis, Powdered Sugar, 119–21 mixers, 23

N nutmeg, 21 nuts, as toppings, 139

O oil disposing of, 27

tips for, 29–30, 123

Coconut Glaze, 38–39

heating, 26

Top Pot’s Chocolate Doughnut Icing, 125

icings vs., 130 Lavender Glaze, 135

Top Pot’s White Doughnut Icing,

Maple-Cinnamon Glaze, 102–3

124

Maple Glaze, 133

Triple Orange Icing, 130

types of, 20, 25 oranges Chocolate-Orange Cake Doughnuts,

56–57

Orange-Pistachio Cake Doughnuts,

Pumpkin Glaze, 99–100

45–46

Simplest Vanilla Glaze, 132

L

tips for, 29–30, 123

Lavender Glaze, 135

Top Pot’s Vanilla Doughnut Glaze,

lemons

131

Lemon Icing, 40–41

gluten-free doughnuts

Valley Girl Lemon Doughnuts,

flour for, 21 Gluten-Free Chocolate Cake Doughnuts, 115–16 Gluten-Free Old-Fashioned Cake Doughnuts, 117–18 The Golden Oven, 11

P pans, 22 peanuts Chocolate-Chili Cake Doughnuts,

66–67

M mace, 21 maple Maple Bars, 83–84 Maple-Cinnamon Glaze, 102–3

Peanut Butter Icing, 129 peppermint Peppermint Icing, 59–60 Peppermint Snowdrift Cake Doughnuts, 59–60

in de x

golden syrup. See corn syrup

40–41

Triple Orange Icing, 130

144

Pershings, 85–87

Starbucks, 11, 12

Pink Feather Boa Cake Doughnuts,

sugar

35–37

cinnamon, 139

Pistachio Cake Doughnuts, Orange-,

confectioners’/icing, 20, 139

45–46

ginger, 139

Powdered Sugar Minis, 119–21

granulated, 21, 139

proofing, 24

as topping, 139

Pudding, Doughnut Bread, 109 Pumpkin Glaze, 99–100 Pumpkin Old-Fashioned Doughnuts,

99–100

Top Pot bakery, 13

Raised Glazed Ring Doughnuts, 72–73

history of, 10–12

Raspberry Bullseyes, 81–82

production numbers for, 10, 13

rolling pins, 23

Top Pot’s Chocolate Doughnut Icing,

125

TO P POT H and-F or ged D O UG HN UTS

sour cream, 21 Sour Cream Old-Fashioned Doughnuts, 96–97 Spice Cake Doughnuts, Basic, 34 Spiced Chai Cake Doughnuts, 48–49 Spiced Chai Icing, 48–49

Whole-Wheat Raised Glazed Rings,

yeast, 21

R

Simple White Icing, 126

Whole Foods Markets, 12

Y

Top Poppa (Giant Chocolate Doughnut Cake), 106–7

Simplest Vanilla Glaze, 132

W

tongs, 23

Qwest Field, 12, 83

Simple Chocolate Icing, 126

vegetable lard. See shortening

thermometers, 23

toppings, 138–39

shortening, 21

124

110–11

tools, 22–23

salt, 21

Top Pot’s White Doughnut Icing,

T

Q

S

131

cardamom, 139

Pink Icing, 128

pumpkin

Top Pot’s Vanilla Doughnut Glaze,

Top Pot’s Vanilla Doughnut Glaze, 131 Top Pot’s White Doughnut Icing, 124 Triple Orange Icing, 130 Twists, Classic, 75–76

V Valley Girl Lemon Doughnuts, 40–41 vanilla extract, 21 Simplest Vanilla Glaze, 132 Simple White Icing, 126

Z Zeitgeist, 10