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Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker Hardcover


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Product Details

  • Hardcover: 144 pages
  • Publisher: Chronicle Books (September 21, 2011)
  • Language: English
  • ISBN-10: 1452102120
  • ISBN-13: 978-1452102122
  • Product Dimensions: 8.8 x 6.6 x 0.9 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (83 customer reviews)
  • Amazon Best Sellers Rank: #58,281 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Mark and Michael Klebeck are construction guys turned entrepreneurs who opened Top Pot Doughnuts in 2002. They live in Seattle.



Jess Thomson is a Seattle-based blogger and freelance writer.

Scott Pitts is a Seattle-based photographer.

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Customer Reviews

4.3 out of 5 stars
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This book is very well written and the recipes are easy to follow if you are an experienced baker.
mari526
Never mind, I'll just make Top Pot Hand Forged Doughnuts Pumpkin Donuts, frost them with maple and pile on the sprinkles!
Grandma
They make great, absolutely delicious doughnuts but I haven't prepared any of the recipes from the book yet.
Matthew Senne

Most Helpful Customer Reviews

166 of 174 people found the following review helpful By Grandma TOP 100 REVIEWERVINE VOICE on September 24, 2011
Format: Hardcover Verified Purchase
When I was a girl almost every town in New England of any size had a donut shop, each with their own specialties, and what donuts those were! Nora's Bakery turned out the most stunning cream filled donut - square, with just the teeniest dusting of powdered sugar. Adam's Donuts produced both apple and cherry filled donuts. Some days you had to choose. A donut shop I no longer remember the name of out in Pittsfield, Massachusetts, was famous for their Boston Cream Donuts, which they claimed to have invented. And of course there were hundreds more. But then came the national chain and slowly but surely all of those donut shops went out of business. At first all the chain-store donuts - dozens of varieties - were made right in the store, fresh every four hours, and you could stand at a window and watch them being made. Over the years, though, the donuts were made just once a day, then only at certain centralized shops for several chain donut stores. These days who knows when those chain-store donuts were made - or where. The last box I stopped for cost most of a $10 bill and every one of them was stale, so I was delighted to see Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker and couldn't wait to order it. As luck would have it, the book arrived on the very same day that I fetched home a great big bag of the very first of this year's crop of New England apples.

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.
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67 of 71 people found the following review helpful By Texaswomyn VINE VOICE on July 12, 2012
Format: Hardcover Verified Purchase
I've waited a month to write this review because I wasn't sure how I wanted to do it. What does a recipe book review look like? Is it strictly the quality of the recipes, or do aesthetics count, too? I bought this book for one recipe only - the old fashioned doughnut. I love those from the doughnut shops, and I thought it would be wonderful to be able to make my own. All the other recipes would be a bonus.

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.
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40 of 48 people found the following review helpful By Matthew Senne on September 14, 2011
Format: Hardcover Verified Purchase
I preordered this book while waiting in line for donuts (sorry, doughnuts) at the Top Pot on 5th Ave in Seattle. When it arrived I had already been missing their doughnuts for a few weeks and the photography nearly did me in by desire. They make great, absolutely delicious doughnuts but I haven't prepared any of the recipes from the book yet. I can tell you a few facts and opinions about the book itself:

-the recipes are clear and well referenced (e.g. "See page 29 for glazing tips")
-there are sections for every aspect of the doughnut making process (workspace, tools, resources, cakes, yeast-based, glazes, etc.)
-the photos are mouthwatering and well staged
-the book is well designed (aesthetically and functionally) and modern looking
-the cover is squishy!

What it adds up to is far more than a recipe book. This cookbook also has advice, tips and tricks that took years for professionals to discover. Top Pot Hand-Forged Doughnuts should be a bible to doughnut lovers and an inspiration to the masses that we can all produce confections that put Dunkin and Horton's to shame. More than merely telling you that you can, or that it would be worthwhile, this book shows you exactly how to bring your doughnuts dreams to fruition.
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12 of 13 people found the following review helpful By J. Fulton on January 29, 2012
Format: Hardcover Verified Purchase
The recipes in this book are great. I have made one of each type of doughnut in the book and each have been different and delicious. If you are not already aware, these are the Starbucks doughnuts. Or, more specifically, the Old Fashioned doughnut in this book is the same recipe as Starbucks glazed doughnut (and the book mentions that they make doughnuts for Starbucks). But that is as far as the comparison goes because a fresh hot doughnut is ten times better and more enjoyable than something sitting behind a glass cabinet for a day. In fact, that is really what this book is all about-the difference between eating a doughnut that is fresh and hot from the oil, glaze still dripping down the sides and one that has been sitting in a case in a store for some unknown amount of time. If you have access to a doughnut shop where you can reliably get a doughnut that is fresh and warm from the fryer then you may not find homemade doughnuts worth your time. But if you have no idea what I am talking about in terms of warm doughnut and are willing to invest a little time, then homemade doughnuts are worth it.

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.
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