Glazed, Filled, Sugared & DippedEasy Doughnut Recipes to Fry or Bake at Home
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.
Peach Fritters
Makes about 16 fritters
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon grated nutmeg
1 teaspoon salt
2 large eggs
1⁄3 cup whole milk
1 teaspoon vanilla extract
1 tablespoon unsalted butter, melted and cooled
1 1/4 cups peeled and diced peaches
Vegetable oil for frying
Fitter Sugar (recipe below)
1. In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, baking powder, nutmeg, and salt. Add the eggs and milk and mix well. Add the vanilla and butter, and mix until combined into a loose batter. Fold in the diced peaches by hand. Cover the batter and put it in the refrigerator to cool and rest for at least 20 minutes, and up to 1 day.
2. Heat at least 2 inches of oil in a heavy-bottomed pot fitted with a deep-fry thermometer until the oil reaches 350°F. Prepare a baking sheet by lining it with paper towels.
3. Using a 3/4-ounce (1 1/4 inches in diameter) ice cream scoop, drop balls of batter into the oil, taking care not to crowd the pot. (Note: dipping your ice cream scoop or spoon into the fryer oil from time to time helps ensure that the dough will pop neatly and easily into the fryer.) Fry for 2 to 3 minutes, until golden brown all over. The balls tend to bob in the oil and rotate on their own, but it doesn’t hurt to nudge here and there so that they cook evenly on all sides. Drain on the paper towel-lined baking sheet.
4. Toss the hot fritters in fritter sugar, and serve them immediately.
Fritter Sugar
Makes 1 cup
1 cup sugar
1/4 teaspoon salt
1. Whisk together the sugar and salt. Use immediately, or store in an airtight container for up to 2 weeks.
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