The Home Baker's Guide to a Delicious Dozen from Seattle's Top Pot Doughnuts
Mem. Ed. $12.99
Pub. Ed. $16.95
You pay $1.00
Seattle's Top Pot bakers have to work around the clock to hand-cut, fry and glaze the million or so doughnuts they serve in a week. With founding owners Mark and Michael Klebeck’s hard-won secrets for making these at home, you don’t have to work a midnight shift to enjoy these classic sweets any time. Tooled for home cooks, here are 50 recipes for spice cake, devil’s food cake, raised and old-fashioned doughnuts, as well as “outside the box” variations including the Top Poppa, a giant chocolate doughnut birthday cake. Tips on doughnut-making tools and frying, plus the golden rule of glazing, ensure that your doughnuts will look and taste as good as the Top Pot doughnuts served at Starbucks and coffee shops across the U.S. Color photos.
Hardcover Book : 144 pages
Publisher: Chronicle Books ( October 01, 2011 )
Item #: 13-418810
Product Dimensions: 8.0 x 7.0 inches
Product Weight: 19.0 ounces (View shipping rates and policies)
I have only made a couple of the recipes in this book, so far, but they have turned out well for this first timer. I have rated the book high eventhough my experience is limited it this area, because the book explaines the process well and is easy to follow. I expect good things as I continue to use it.
This is not just a "sell the brand" type cookbook. This is a book full of honest recipes, knowledge on how to fry donuts, explains where to find ingredients you might not find in that corner market. If you want to make doughnuts, learn how they got their name and start, determine the best oil to fry them in, learn how to fry them right, this is the book!
This is undoubtedly the best donut book on the market! Not only is it informative on the use of fats and oils, but also each recipe makes only a dozen donuts, since home made donuts and fritters don't stay fresh for long. Even the icing/frosting/glazes are just enough for a dozen donuts! They don't frown upon baking donuts or using one of those electric donut makers, but for myself, if I'm going to make donuts, it's going to be like they do! Probably my most favorite is also their most requested. Maple Bars; kind of like a long-john with maple icing. Sigh. Just to get an idea of what's in here besides Bavarian Cream Bismarks and Blackberry Fritters, there are the cake donuts: Peppermint Snowdrift, Chocolate-Orange, Spiced Chai, Spice, Lemon, Blueberry, Orange-Pistachio, Coconut and then the yeast raised doughnuts (we spell it "donuts" in the Midwest). I'm not familiar with Raspberry Bullseyes, French Toast donuts, or Pershings, but they sure sound great! Really, there are so many good ideas, suggestions and instructions in this book on how to get the most perfect donuts, I'm calling it the best book of it's kind on the market!