The Doughnut Cookbook: Easy Recipes for Baked and Fried Doughnuts

Name: The Doughnut Cookbook: Easy Recipes for Baked and Fried Doughnuts
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مواصفات The Doughnut Cookbook: Easy Recipes for Baked and Fried Doughnuts

الوصف
مواصفات المنتج

رقم الكتاب المعياري الدولي 13: 9781681881348
رقم الكتاب المعياري الدولي 10: 1681881349
الناشر: Weldon Owen
وصف الكتاب: The Doughnut Cookbook, the next book in the Williams-Sonoma Test Kitchen series, is a compact yet comprehensive guide to making doughnuts. Ranging from classic Old-Fashioned style doughnuts, to lemony-glazed baked doughnuts topped with pist
عن المؤلف: Since its founding by Chuck Williams in 1956, the Williams-Sonoma brand has been bringing people together around food. Williams-Sonoma is a leading specialty retailer of high-quality products for the kitchen and home, providing world-class service and an engaging customer experience. The Williams-Sonoma Test Kitchen spearheads the development of culinary content for the brand’s catalog, website, blog, social media programs, cooking schools, and special events. Excerpt. © Reprinted by permission. All rights reserved. Cinnamon Crumb Doughnuts FOR THE TOPPING 1⁄2 cup firmly packed light brown sugar 1⁄2 teaspoon ground cinnamon Pinch of salt 6 tablespoons cold unsalted butter, cut into 1⁄2-inch cubes 3⁄4 cup all-purpose flour FOR THE DOUGHNUTS Nonstick cooking spray 11⁄2 cups all-purpose flour 3⁄4 teaspoon baking powder 1⁄4 teaspoon baking soda 1⁄4 teaspoon salt 1⁄3 cup buttermilk 1⁄3 cup whole milk 6 tablespoons unsalted butter, at room temperature 1⁄2 cup granulated sugar 1 large egg 2 teaspoons vanilla extract *Makes About 16-18 3” Doughnuts To make the crumb topping, in a bowl, stir together the brown sugar, cinnamon, and salt. Using your fingertips or a pastry cutter, add the butter and the flour and mix well until pea-sized clumps form. Set aside. To make the doughnuts, preheat the oven to 375°F. Coat the wells of a doughnut pan with nonstick cooking spray. In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a measuring cup, stir together the buttermilk and whole milk. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and granulated sugar on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg and vanilla and beat on medium speed until combined, about 1 minute. On low speed, add the flour mixture in 3 additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition until just blended. Pour 2 tablespoons batter into each prepared well. Sprinkle each with about 2 tablespoons topping. Bake, rotating the pan 180 degrees halfway through baking, until a toothpick inserted into the doughnuts comes out clean, about 10 minutes. Let cool in the pan on a cooling rack for 5 minutes, then invert the doughnuts onto the rack and let cool completely. Meanwhile, wash and dry the pan and repeat to bake the remaining batter.
اللغة: English
الكاتب: Williams-Sonoma Test Kitchen
تاريخ النشر: 2016-10-04
عدد الصفحات: 64 pages