The Donut Cookbook: 40 Delicious, Mouth-Watering Donut Recipes that Your Family and Friends Will Love: Low Carb Desserts

By Jessica Meyers

Do you love donuts?

Would you like to know how to make them?

Donuts are a part of many different cultures across the globe. Pretty much anything made with sweet dough and fried in oil is called a donut, and they are so delicious! From the simple teaspoonful of dough slid into batter, fried to perfection, and coated in powdered sugar to the complicated Boston Cream Filled Donut, you’ll find it all in here! With forty recipes, you won’t go wrong purchasing this book to make the perfect donut!

In this book, you’ll find:

• Over ten recipes of traditional donuts found in the United States.
• Over five recipes from countries across the globe.
• Eight recipes that may not sound like donuts, but they are!
• Six savory donut recipes.
• Six fritter recipes.
• And much more!

Donuts are a classic when it comes to dessert, and they are something that most people enjoy any time of day. Grab a cup of coffee or tea and sit down as you read through this book to find a donut recipe that speaks to you. Then make it!

If you want to enjoy dessert and make a donut that will make every baker in the area envious, then pick up this eBook with forty donut recipes inside!

• Language: English
• Publisher: Guava Books
• Release date: Jan 26, 2017
• ISBN: 9781386995432

Book preview

Introduction

The donut is a sweet, delicious concoction that has a very long history. In fact, scientists and archeologists are still discovering pieces of fossil that look like they may have belonged to the long lost cousin of the donut. However, donuts made their appearance in the Americas when the Dutch landed in New Amsterdam, now modern day Manhattan. They called their fried balls of dough oily cakes, but it didn’t end there.

Elizabeth Gregory, a ship captain’s mother, made little balls of fried dough for her son to take along on his long journeys across the ocean. She put walnuts and hazelnuts in the center of them to abate scurvy, and so they were called dough nuts. These donuts would store for a long time on the ships and the dough kept the nuts from going bad.

Donuts made another appearance in recent history, during World War I. In the trenches of the France, American soldiers were served donuts by the local women to ease their longings for home. They were quickly enamored with the donuts, and when they came home, they didn’t let up. In 1920, the first donut machine was made to keep up with demand.

But you don’t need to know all of that to know that donuts are delicious! They are the American icon of breakfast and dessert with coffee or tea. So if you want to learn how to make an amazing donut that will taste just as good as it looks, then keep reading!

Chapter One – Traditional Donuts

In this chapter, you’ll find:

15 traditional donut recipes.

Applesauce Donuts

Makes: 24 Donuts

Ingredients

2 Quarts Oil

¾ C. White Sugar

2 Tbsp. Butter, Softened

2 Eggs

¾ C. Applesauce

4 C. Sifted All-Purpose Flour

2 Tsp. Baking Powder

1 Tsp. Salt

½ Tsp. Baking Soda

½ Tsp. Mace

½ Tsp. Cinnamon

½ C. Buttermilk

¼  C. Confectioners' Sugar

Directions

Heat the oil to 375 degrees Fahrenheit.

In a bowl, combine the white sugar, eggs, butter, and applesauce with a whisk. In another bowl, stir the flour, salt, baking powder, baking soda, mace, and cinnamon together. Stir the flour into the egg mixture and alternate with the buttermilk. Mix until a stiff dough forms.

Turn the dough onto a lightly floured surface. Roll into a three-quarter to the one-inch thick sheet. Be sure to roll the dough so that it’s even. Cut out the donuts with a donut cutter or a round cookie cutter.

Slide the donuts into the oil. Turn them as soon as they rise to the surface and fry them until they’re golden brown on either side. Drain them on paper towels and dust them with the confectioner’s sugar. Serve them hot.

Jelly Donuts

Makes: 24 Donuts

Ingredients

1 C. Warm Milk

⅓ C. Water

1 Egg, Beaten

3 Tbsp. Margarine, Melted

¾ C. White Sugar

4 ½ C. Bread Flour

1 Tsp. Salt

1 ½ Tsp.  Nutmeg

1 Tbsp. Active Dry Yeast

¾ C. Fruit Jam

2 Quarts Vegetable Oil

Directions

In a bread machine, add the milk,