Little Treats Donuts: Recipes for Glazed, Sprinkled & Jelly-Filled Delights - Klivans, Eleanor
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This adorably illustrated collection of more than 40 outstanding recipes for donuts—from yeast-raised puffs filled with jelly, to glazed rings topped with toasted nuts, to chocolate-covered bite-size drops—guarantees a special treat for everyone. Whether you prefer your donuts glazed, chocolate dipped, dusted with cinnamon, sprinkled with toasted coconut, or filled with jelly, you’ll find the perfect treat in this delectable collection. From everyday treats to special-occasion creations, the recipes include classics like vanilla-glazed, cider, and jelly-filled donuts as well as contemporary…mehr

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Produktbeschreibung
This adorably illustrated collection of more than 40 outstanding recipes for donuts—from yeast-raised puffs filled with jelly, to glazed rings topped with toasted nuts, to chocolate-covered bite-size drops—guarantees a special treat for everyone. Whether you prefer your donuts glazed, chocolate dipped, dusted with cinnamon, sprinkled with toasted coconut, or filled with jelly, you’ll find the perfect treat in this delectable collection. From everyday treats to special-occasion creations, the recipes include classics like vanilla-glazed, cider, and jelly-filled donuts as well as contemporary flavors such as pistachio-orange, baked chery streusel, and maple-bacon donuts, and speciality from around the world including beignets and bombolini. In addition to these mouthwatering recipes, which are accompanied by gorgeous illustrations, you’ll find a primer on dough types, tools, and techniques—rolling, cutting, and deep-frying— that will guarantee success when making donuts at home. Table of contents: The Classics             Jelly-Filled Donuts             Vanilla-Glazed Donuts             Old-Fashioned Buttermilk Donuts             Maple Bars             Cider-Glazed Donuts             Sour Cream & Blueberry Drops             Toasted Coconut Donuts             Cinnamon-Sugar Donut Holes             Cinnamon Twists             Apple Fritters             Potato Donuts             Devil’s Food Donuts New Flavors             Glazed Orange Blossoms             Lemon & Olive Oil Donuts             Pistachio-Orange Donuts             Meyer Lemon Custard Donuts             Baked Cherry Streusel Donuts             Honey-Cornmeal Donuts             Dulce de Leche Donuts             Triple Ginger Donuts             Salted Caramel & Pecan Donuts             Sticky Toffee Donuts             Maple-Bacon Donuts             Chocolate-Hazelnut Fritters             Brown Sugar Donuts             Banana Cream Donuts             Chocolate & Almond Crunch Donuts             Double-Dipped Chocolate Donuts             Expresso-Glazed Donuts Around the World             Lemon-Filled Beignets             Creole Calas             Ricotta Zeppole             Cardamom-Honey Balls             Churros with Chocolate Sauce             Bombolini             Chocolate-Glazed French Crullers             Banana Fritters             Sopapillas  
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Autorenporträt
Elinor Klivans is an award-winning pastry chef trained in France and the United States. She is the author of several cookbooks, including Chocolate Cakes; 125 Cookies to Bake, Nibble, and Savor; and Bake and Freeze Desserts (a Julia Child Cookbook Award nominee), and coauthor of Williams Sonoma Essentials of Baking. Klivans is also a frequent guest on radio and television and has written for numerous national magazines.