There’s nothing more satisfying than a doughnut. But no need to limit yourself to the bakery counter! With Homemade Doughnuts, Sublime Doughnuts chef Kamal Grant shows you how to make creative, delicious doughnuts in your home kitchen.Inside you’ll find:
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Red Velvet Cake Doughnuts
Red Velvet Cake Doughnuts
Red velvet cake doughnuts are part of the new wave of gourmet doughnuts. Red velvet is already a classic cake and it is easy enough to take your cake doughnut and adapt it to the red velvet flavor. Top it with cream cheese icing and candied pecans and create a doughnut that is beloved, especially in the South.
Combine the flour, baking powder, baking soda, salt, and cocoa in a large bowl. In the bowl of a mixer using the paddle attachment, beat the eggs, then gradually add the sugar and continue to beat until thick and yellow. In a small bowl, combine the melted butter, milk, and vanilla. Stir the milk mixture into the egg mixture until blended. Add the dry ingredients to the wet ingredients, along with 2 tablespoons (30 ml) of red food coloring and mix just for 1 minute at medium speed. Let rest for 5 minutes. Pour the oil to a depth of 3 inches (7.5 cm) into an electric fryer or deep saucepan and heat to 375°F (190°C). If you have a cake doughnut dispenser, place the batter in the hopper. Hold the hopper 2 inches (5 cm) over the fryer. Drop 2 to 4 doughnuts at time. Fry for 90 seconds on each side. Drain on paper towels. If you don’t have a doughnut dispenser, roll or pat the dough out on a heavily floured surface to about 1/4 inch (6 mm) thick; the dough will be somewhat wet. Cut with a floured doughnut cutter, saving the holes. Transfer to a sheet of waxed paper and allow to air-dry for 10 minutes. The dough will form a slight crust and absorb less fat when fried. Fry 3 doughnuts at time until golden, about 1 1/2 minutes on each side. Fry the holes separately, making sure they are submerged in the oil, about 2minutes total. Drain on paper towels. Yield: Makes 12 to 15 doughnuts
Kamal Grant is the owner of Atlanta's Sublime Doughnuts. Open since 2008, Sublime Doughnuts has been recognized by the industry publication, Bake Magazine, as "America's Best Bakery" and has been featured as an Atlanta gem in the New York Times. It is honored for having the best doughnuts by foodies the world over, including Food & Wine editor Dana Cowin, who effusively declared, "There is no better breakfast in the world than sweets-savant Kamal Grant's Fresh Strawberry N Cream doughnut. Unless, of course, you want one of his 27 other flavors."Grant credits his love of doughnuts, which he refers to as "the sweet thug of the pasty world," to a visit from a Dunkin' Doughnuts executive to his high school food service class. When the executive shared that his favorite aspect of his job was visiting the test kitchen to try out new flavors, Grant's interest was piqued. After high school, Grant enlisted with the Navy, where he began to pursue his dream of becoming a world-class baker. Grant served as a Baker -- E4 -- 3rd Class Petty Officer on the USS John Young, where he quickly gained the praise of his shipmates for his delicious cinnamon rolls. After his enlistment, Grant attended the Culinary Institute of America, where he focused on high-end desserts, plate presentations, classical techniques, and the flavors and textures of award-winning chefs. After the Culinary Institute of America, Grant continued to hone his skills at the American Institute of Baking. In 2008, Grant was working as a production manager for Flower Foods when he drove past a recently closed doughnut shop in Atlanta's West Side. Despite the challenging economy, Grant cashed out his 401k to sign the lease and open the store. As the store's lone employee, he worked from 2:00 a.m. until 6:00 p.m. six days a week to make the business that he'd spent most of his life working toward a success. Sublime Doughnuts initially served traditional doughnut flavors, but when Grant debuted a special Oreo doughnut and strawberries and cream doughnut, word quickly spread and the demand for his uniquely flavored, artisan doughnuts grew throughout the city. The shop even developed a cult following with Atlanta-based Cartoon Network's Adult Swim, whose nightly "bumps" (clever messages in between commercials) gave Sublime Doughnuts a national audience. In 2012, Grant opened a second location in Bangkok, Thailand.
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Book Description Quarry Books, United States, 2014. Paperback. Book Condition: New. Language: English . Brand New Book. Doughnuts aren t just for special occasions, boardwalks, carnivals, or Homer Simpson: they re for everyone! Doughnuts have been inspiring and influencing cultures, regions, and religions around the world for centuries. And although the vision of the doughnut has evolved and been fancified by cart owners and Top Chefs alike, one thing reigns true: everyone loves a good doughnut. With step-by-step tutorials, Homemade Doughnuts will show you the basics of doughnut making, baking techniques, and practical problem-solving tactics for creating bakery-like doughnuts at home. It includes doughnut variations from all over the world, as well as healthy options to create completely healthy doughnuts or healthier options: using whole grain flours, how to bake instead of fry them, and how to use fresh fruits and spices to make fresh and creative treats. From the classic to modern food art, this book provides the lessons for creating a gamut of deliciousness. Bookseller Inventory # AA29781592538454
Book Description Quarry Books, 2014. PAP. Book Condition: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Bookseller Inventory # FX-9781592538454
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Book Description Quarry Books, 2014. Paperback. Book Condition: Brand New. 176 pages. 10.15x8.60x0.75 inches. In Stock. Bookseller Inventory # __1592538452
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