A sugar-coated doughnut with a cup of coffee is a match made in heaven. Along with traditional fried doughnuts and innovative croissant doughnuts, Paul Hurley has perfected the art of the baked doughnut, so you can make lower-calorie treats for all the family. Donutterie contains doughnuts for every occasion - from simple fried churros or mini glazed doughnuts with sprinkles for a party, to a savoury Parma Ham and Maple Syrup Doughnut, ideal for a relaxed brunch, or a large Baked Cinnadum Whirl, which is perfect for sharing with friends. Whether you like your doughnut baked or fried, iced or glazed, filled or dipped, large or small, sweet or savoury, this book contains a wealth of ideas for the home baker.
Donutterie contains clear step-by-step recipes to make yeast-raised, batter and croissant doughnuts as well as a wealth of ideas for fillings and toppings, including icings, fondants, fruit-based jams (jellies) and creams. The second section of the book includes chapters on classic fried doughnuts, baked doughnuts, croissant doughnuts, savoury doughnuts and mini and maxi doughnuts for entertaining. Packed with innovative ideas, you will want to make these melt-in the mouth creations again and again, whether for brunch, afternoon tea, a spectacular dessert or a celebratory cake. With stunning photography and expert advice from Paul Hurley, this is the definitive guide to making doughnuts.