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recipes for glazed, sprinkled, and jelly-filled delights
photographs by lauren burke
7¼ by 8¼ inches; 112 pages
september 2011
ISBN 9781740899826
about this book

Ever sunk your teeth into a warm, homemade donut? Now is your chance. The ultimate tempting treat, and surprisingly simple to make, here are 40 delicious recipes for donuts, from yeast-raised puffs filled with jelly, to glazed rings topped with toasted nuts, to chocolate-covered bite-size drops. A special chapter features delicious deep-fried treats from all over the world. Includes a primer on donut making and a section on fillings, frostings, and glazes to mix and match.

about the author

Elinor Klivans is an award-winning pastry chef trained in France and the United States. She is the author of several cookbooks, including Essentials of Baking and Essentials of Breakfast & Brunch. Her work has been featured in numerous magazines, including Bon Appétit and Real Food.

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