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Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker Hardcover – September 21, 2011
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Jess Thomson is a Seattle-based blogger and freelance writer.
Scott Pitts is a Seattle-based photographer.
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Top Customer Reviews
If I do have one quibble with this book - and I do - it is that I had to spend a good hour or so hunting for my reading glasses in order to read the directions, but the results I had were well worth the hunt.Read more ›
However, upon receipt of the book, I found that the type is in a pale gray ink, in a small point font. I am what some people would call elderly (I don't quite feel that way, however) and wear reading glasses. To try to read the recipe I also got a magnifying glass and stood under the brighest light I could find. The fractions were impossible for me to read clearly and that may be why that recipe for old fashioned doughnuts didn't turn out very well.
I haven't tried another recipe because I can't read them. I just don't understand why publishers sacrifice function for form. What's wrong with black ink and a larger font? I've thought seriously about photocopying it enlarged to about 150%; perhaps then it would be legible.
If you have excellent vision then you may be able to make outstanding doughnuts from this book. As published, I can't.
The book emphasizes three basic kinds of doughnuts, and I have made all three: (a) cake doughnuts, (b) yeast raised doughnuts (a traditional glazed), (c) old fashioned doughnuts (the Starbucks doughnut). It then offers a bunch of variations on each theme. Cake doughnut variations include different flavorings for the doughnut itself, including chocolate, spicy, coconut, lemon, etc. plus a variety of topping suggestions. Yeast/traditional glazed include different shapes and also apple fritters. Old fashioned include different topping ideas.
Here are my thoughts after having made cake doughnuts, glazed yeast doughnuts, apple fritters, and old fashioned.
1.Read more ›
I have tried various internet recipes for making donuts which all have yielded an heavy dense product nothing like what you get in a doughnut shop.
So I gave this book a shot.
I made the triple coconut cake doughnut. It was divine. They were a little difficult to handle due to such a wet sticky dough but I have to say they were the epitome of what a cake donut should be and were far better than 90% of the doughnut shops I've been to.
The directions though technical, are easy to follow but I will say that some degree of baking experience is really needed.
I would suggest a person watch some doughnut making videos on you tube to get a grasp of the process.
I do agree with others that the print could be better....larger and/or darker.
I will post a photograph of the finished product.
Thank you Top Pot for sharing your recipes
Update 6/11/13-I have now made the raised donuts, apple fritters and blackberry fritters. I made 6 round donuts with part of the raised dough and then used the scraps for the fritters which worked out perfectly. The less you handle the dough, the better your product will be and it's very difficult to get a good donut from the scraps. They were fabulous.
I did not use agar for the glaze but you really do not need it. I also made the coconut cake donuts again only this time I rolled the dough in a rectangle and cut it in 1 inch by 5 inch pieces and made donut sticks. I chilled them again before frying because they are much easier to handle. YUM!!
Most Recent Customer Reviews
The recipes/techniques are not that simple for someone with a simple kitchen. I'd rather just buy a few donuts.Published 11 days ago by iheartyou
I love to make donuts for relaxation. It helps me to concentrate on my writing and other things that are important to me. Ivan P. KovakPublished 2 months ago by Ivan P. Kovak
Well done book... Plenty of photos plenty of recipes. Hard covered. Go for it.Published 2 months ago by John G.
I was very excited to buy this book as I love Top Pot's donuts. I especially wanted to try the "old fashioned" donuts. Read morePublished 4 months ago by M. Erickson