Glazed, Filled, Sugared & Dipped: Easy Doughnut Recipes to Fry or Bake at Home: A Baking Book

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Whether dripping with glaze, powdery white with sugar, or bursting with sweet filling, doughnuts are a universal favorite. And they're no longer relegated to breakfast either, as restaurants across the country are serving them for dessert. Little do many know that these sweet treats are perfect for making at home, as they're easy to mix, can be either fried or baked, and need only a simple touch to finish. Glazed, Filled, Sugared, and Dipped includes recipes for doughnuts as well as for zeppoles, beignets, churros, bomboloni, and doughnut holes--plus glazes, fillings, and sauces to mix and match. With more than 50 recipes and 50 full color photographs, Glazed, Filled, Sugared, and Dipped will open up the wonderful world of homemade doughnuts to any home baker. Whether you think of them as "doughnuts" or "donuts," you'll be amazed at how easy it is to make these sweet treats at home. Dripping with chocolate glaze, bursting with sweet vanilla cream or blackberry jam filling, or simply rolled in cinnamon sugar-doughnuts, however you like them, can't be beat when freshly made. And they're surprisingly easy to fry-or bake-from scratch. Glazed, Filled, Sugared &Dipped includes recipes for classic cake and yeast-raised doughnuts as well as for zeppole, beignets, churros, bomboloni, and doughnut holes-plus glazes, fillings, and sauces to mix and match. With more than 50 recipes and 50 full-color photographs, this cookbook will open up the wonderful world of homemade doughnuts to any home baker.

Author Bio

STEPHEN COLLUCCI, a.k.a. Mr. Doughnut, is the pastry chef at Colicchio & Sons in New York City. His work has been featured on New York Magazine's Grub Street and Today.MSNBC.com, and at the New York City Food & Wine Festival.