Mavis Bennett - The Donut Cookbook

THE DONUT COOKBOOK Zihon Press A Baked Donut Recipe Book with Easy and Delicious Donuts that Your Family and Kids Will Love MAVIS BENNETT Copyright (c)2014 Mavis Bennett THE DONUT COOKBOOK Zihon Press All Rights Reserved. No part of this publication may be reproduced in any form or by any means, including scanning, photocopying, or otherwise without prior written permission of the author or publisher. DISCLAIMER The information provided in this book is for educational purposes only. If you have any health issues or pre-existing conditions, please consult your doctor before using the recipes. Cooking results may vary from individual to individual. YUMMY AND IRRESTIBLE DONUTS! Who could ever resist a tempting donut? Hardly anyone! Most people will start to drool just by looking at a delicious donut. YUMMY AND IRRESTIBLE DONUTS! Who could ever resist a tempting donut? Hardly anyone! Most people will start to drool just by looking at a delicious donut.

Indeed, donuts are a popular snack or dessert in many countries around the globe. Whether you have a sweet tooth or not, there is a perfect donut in this book that youll surely love. Its always fun to have delicious and irresistible donuts! A Blissful Donut Variety Yes, it is true! Donuts come in various shapes, flavors, texture and basically wherever your imagination goes. Donuts can be molded to form rings, balls, buns, sticks, twisted, square, bars, something muffin-like, and many other imaginable shapes. Some are fruity, while some are meaty and some are just plain. Additionally, donuts are sometimes coated, stuffed, glazed, frosted, sprinkled, filled, topped, fried, or baked.

Most donut varieties are divided into mainly cake and raised types. Donuts that rise are added with yeast as leavening agent. These will need to rise before cooking, which results in lighter and more airy donuts. Cream-filled and jelly donuts belong to this group. Cake donuts on the other hand, rely on baking powder or soda as leavening. Traditionally, these will need to be chilled overnight prior to rolling for an easier handling but it can also be baked right away.

The cake donut batter usually results in a denser than yeasted donut and just as the name suggests, these types usually have a cake-like taste or texture. For sure, fried donuts are the most commonly sold commercially, but are often very unhealthy. This makes the baked donuts a clear winner whenever you are making your own donuts. Baked donuts usually have better textures and they give a palatable aroma that also makes then even more delightful and sumptuous. Better yet, baked donuts are healthier and carry fewer calories and not too much oil. I like to put it this way: Bake MoreLess Guilt! So try baking your donuts, its a hole lot of fun! Furthermore, to make things even more exciting, this donut recipe book is loaded with a wholesome variety of delicious baked donuts for every occasion.

You and your family will surely love these sumptuous donuts. QUICK DONUT BAKING TIPS H ere are some tips and techniques for efficient donut baking:

• Gather your dry ingredients ahead of time. Preparing all of it early or even the night before helps well, and remember that the leavening agents in baking powder are not activated until added with the liquid.
• Proper measuring is very important to successful donut baking. Weighing is more precise and consistent than measuring. It also minimizes bowls and utensils used. But if you prefer to measure use the scoop-and-scrape method in measuring dry ingredients.

  For more accurate results, scoop the cup into the ingredient and sweep a knife across; do not pat nor tamp down the ingredients in the cup.

• Greasing and flouring pans can be done in advance. Keep the greased pans in the fridge until youre ready to add the donut mixture.
• In combining the mixtures of wet and dry ingredients, NEVER over mix it. Stop when there are no more lumps or unmixed flour. Over mixed batter will give a tough and dry result.
• Using ingredients at the proper temperature is crucial in making sure they are well-incorporated. Butter, with few exceptions, is usually used at room temperature. Though this can vary depending on the season and how cold or warm your kitchen is.

  Same goes with eggs. Whether you will use them separated or not, they beat up much better at room temperature.

• When beating ingredients such as milk and eggs or egg yolks, first whisk the eggs or egg yolks to emulsify. This will ease the blending of other ingredients and eliminate yolk burn.
• When using sticky ingredients such as honey, molasses, or corn syrup, spray the inside of your measuring cup with a non-stick cooking spray for a quicker pouting and cleaning.
• In pouring the batter into the pan, use a piping bag for a cleaner and balanced result. You may also use a pastry bag with one corner cut off or a ketchup bottle. Using a scoop for mini donuts also does the trick, depending on the consistency of your dough.
• Make sure to know the accuracy of your ovens temperature. Temperature control plays a crucial role in time management, product consistency, dough texture, flavor characteristics and shelf life.

  A range in temperature from 200degF to 205degF at the center of a lean dough is the largely accepted standard. This is the temperature essential for the structure throughout the final product to be adequately firm. For richer dough, the standard is 180degF to 190degF. A too low oven temperature causes the dough to expand to the fullest size before it gets the opportunity to set. The dough will then collapse and turn into a flat, dense mass. On the other hand, a too hot oven will cause the protein and starch in the outer layers to set too quickly, thus preventing further expansion.

• Size also matters.

  Small pieces of dough must be baked quickly in a hot oven so that the crust can fully form and brown without the crumb becoming too dry. On the other hand, large pieces must be baked slowly in a cooler oven so that the crust doesnt become overly thick and dark before the center of the crumb is perfectly cooked.

• In glazing, warm the glaze, not thin it. And coat donuts while warm. You may dip the donut in, drizzle it over, or place it in and bathe it with the glaze. Then immediately add the toppings while glaze or coating is still wet. It can be done by sprinkling, brushing, dipping, or sifting, depending on the texture of your toppings.