How To Make Homemade Old-Fashioned Doughnuts
I had the best doughnuts of my life last week, right here in my kitchen at home. Even better? They were a cinch to make, thanks to the new Top Pot cookbook. I wouldn't have believed how simple it was to make a stunningly delicious fresh doughnut if I hadn't seen it with my own eyes. Want to see it with yours? Just watch the video above to see how quickly and easily a batch of old-fashioned doughnuts (complete with glazes) comes together.
Seattle's Top Pot shops have been a longtime favorite of mine (and others -- President Obama stopped by on a recent Northwest visit). Luckily, owners Mark and Michael Klebeck had Jess Thomson to translate their recipes for the home cook. Jess is one of my favorite writers, and she's also a peerless recipe developer. Her recipes are clear and accurate, reproducible and well-tested. You can take them to the bank -- or, more appropriately and happily in this case, to the kitchen.
Besides the book, you won't need much special equipment to get your own donuts going. An accurate thermometer is essential. The recipes call for a rolling pin, but, in a pinch, Jess notes, you could also wrap an empty bottle of wine in plastic wrap. When my video-creating husband picked up a donut cutter before putting together a batch of raised doughnuts (not essential, but convenient), the clerk told him "That's the third one we've sold this morning!" Word must be spreading fast.
Try your own, and let us know how they tasted.
-- Rebekah Denn
Terabine on November 16, 2011 at 09:52 AM
Thankyou so much for this!! I used it last night as a tester for the weekend, and they were gone within minutes! I am now the doughnut queen in my house, All thanks to you. Thankyou again! Happy cooking!! :D