Doughnuts

June 18, 2018
In this fun and friendly cookbook, Ferroni guides bakers through the world of doughnut making. She begins with types of dough (basic cake, baked raised apple cider, sourdough cake, etc.) and from there rachets up to flavor-packed indulgences such as caramel sugared, maple-bacon, and almond-sea salt doughnuts. She taps into various cultures with such recipes as Ghanaian doughnuts, Spanish churros, Mexican sopapillas, Greek loukoumades, and Peruvian picarones. Filled doughnuts get lots of attention, with Boston and Bavarian cream, coconut cream, and childhood favorites such as s’mores and pb&j. The “Glazes & Toppings” chapter covers the essentials: basic sugar, chocolate, and maple, along with those laced with alcohol. Ferroni includes gluten-free and vegan options as well. Especially helpful are confidence-building tips on such things as when to use doughnut pans vs. flat baking sheets, frying times, and shaping doughnuts. Ferroni’s is a charming, easy-to-follow manual of fried dough confections.