Little Treats Donuts

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

 

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.