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

Mark Klebeck (Author), Michael Klebeck (Author), Scott Pitts (Photographer), Jess Thomson (Collaborator)

Book Description

Publication Date: September 21, 2011

Among enthusiasts, Seattle's Top Pot Doughnuts reigns supreme. Now, doughnut aficionados everywhere can enjoy these tasty treats at home. Committed bakers, casual home cooks, and sweet-toothed fans will eat up these 50 tried-and-true recipes from classic Old-Fashioneds to the signature Pink Feather Boa and become experts themselves after learning the secrets of doughnut-making tools, terms, and techniques (no, you don't need a deep fryer). And the selections of toppings and glazes, from chocolate to lavender? That's just icing on the doughnut.

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.

Product Details

• Hardcover: 144 pages
• Publisher: Chronicle Books (September 21, 2011)
• Language: English
• ISBN-10: 1452102120
• ISBN-13: 978-1452102122
• Product Dimensions: 6.6 x 0.9 x 8.8 inches
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Average Customer Review: 4.4 out of 5 stars  See all reviews (62 customer reviews)
• Amazon Best Sellers Rank: #20,965 in Books (See Top 100 in Books)
  • #7 in Books > Cookbooks, Food & Wine > Meals > Breakfast
  • #12 in Books > Cookbooks, Food & Wine > Baking > Pastry
  • #63 in Books > Cookbooks, Food & Wine > Baking > Desserts

Most Helpful Customer Reviews

137 of 143 people found the following review helpful

5.0 out of 5 stars O!-M!!-G!!! - To DIE for! September 24, 2011

By Grandma TOP 500 REVIEWERVINE™ VOICE

Format:Hardcover|Amazon 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.... As I sit here typing at 6:30 in the morning, I'm munching on the most luscious Apple Fritter I've had in years - straight from my own kitchen, courtesy of Hand-Forged Doughnuts. This is one of the two most "complicated" recipes in the book and it was as easy as 1-2-3. I will admit I made some substitutions. I was out of mace, so I used nutmeg. And here in New England we think Maple goes with everything, especially apples and pumpkin, so I used real Vermont Maple syrup in the glaze rather than corn syrup - I try pretty hard to avoid corn syrup. The results are STUNNING! I wish I had a camera handy to show you a picture. Better yet, you should smell them - or taste them. Best donuts, doughnuts - however you spell them - I have had in years and years. I've already had requests for a delivery of those Apple Fritters. Unfortunately, they are half gone, so I guess I'll have to make another batch!

If you love doughnuts, grab yourself a copy of Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker. You may not turn out two dozen varieties a day, but your donuts will be scrumptious!

Highly recommended, despite the fine print!

A Few Notes:

You'll find recipes for two dozen varieties of donut, plus a few extras like Doughnut Bread Pudding, Baked Raised Doughnuts and even a couple of varieties Gluten Free Doughnuts and of course a wide variety of frostings and glazes. Each recipe makes one dozen donuts.

The authors state that the recipes for cake and old-fashioned varieties of donut are easily doubled but not the raised ones. I would take exception to the later statement. I had no problem handling a single batch of the Apple Fritters, a raised donut, with my Cuisinart HM-70 Power Advantage 7-Speed Hand Mixer, Stainless and White and could have easily doubled or even tripled the batch with my 6 quart Kitchen Aid. I would suggest that you consider the size and power of your mixer when deciding whether you can double a batch.

Ateco makes some of the sturdiest cutters around, some of which have been in my kitchen for more than 40 years. You might want to pick up both the Ateco 3-1/2-Inch Stainless Steel Doughnut Cutter and the Ateco 2-1/2-Inch Stainless Steel Doughnut Cutter mini while you're shopping. Both are eligible for Super Saver Shipping.

Finally, if you want to produce Baked Doughnuts, you will need a special pan. Here are several to choose from, all also eligible for free Super Saver Shipping.

Norpro 6-Count Nonstick Donut Pan
Norpro 3980 12-Count Nonstick Mini Donut Pan
Wilton Nonstick 6-Cavity Donut Pan
Wilton Nonstick 12-Cavity Mini Donut Pan

And if you are in a playful mood you might enjoy Wilton's Nonstick 6-Cavity Heart Donut Pan. If only they were pumpkins! Never mind, I'll just make Top Pot Hand Forged Doughnuts Pumpkin Donuts, frost them with maple and pile on the sprinkles! Read more ›

29 of 30 people found the following review helpful

3.0 out of 5 stars a big disappointment from a vision standpoint July 12, 2012

By Texaswomyn VINE™ VOICE

Format:Hardcover|Amazon 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.

36 of 42 people found the following review helpful

5.0 out of 5 stars Excellent book for recipes and advice September 14, 2011

By Matthew Senne

Format:Hardcover|Amazon 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.

17 of 21 people found the following review helpful

3.0 out of 5 stars Your Guide for Donuts at Home if You're a Handy Cook December 13, 2011

By H. Roth

Format:Hardcover

You may have seen Top Pot donuts at one of those corporate coffee shops found nearly everywhere these days. Top Pot started as a single bakery. Today, you can take advantage of the extensive experience and make donuts yourself at home.

If you're interested in taking a home-donut journey, this cookbook could be just the guide book you need. Do consider a couple of factors. For those who are new to the kitchen, donuts may not be the place to start. Some of the recipes are a bit complicated. If you're not sure, start with a couple recipes for cake donuts. They are easier to master and get good results.

Cooks with more experience with breads may very well want to tackle some raised donuts. Be sure to use your instincts when making the recipes at home. In some cases, I found making some adjustments based on my experience with yeast breads made a big difference in the results.

The recipes and instructions for apple fritters were new to me. How fun to have a technique for making this family favorite in my house. I know we will want to repeat the experience.

Surprisingly, the standout recipe is for a glaze. All my testers ended up putting it on every donut that came out of my kitchen on test day. I believe I heard the words evil, amazing, and lots of munching in response.

Simplest Vanilla Glaze (small batch)

3 ˝ cups confections'/icing sugar, sifted
1 ˝ tsp light corn/golden syrup
Ľ tsp iodized salt
˝ tsp vanilla extract
1/3 cup plus 1 tbsp hot water, plus more if needed

Place the sugar, syrup, salt, vanilla and hot water in a large mixing bowl or in the work bowl of a stand mixer fitted with the paddle attachment.... Using the whisk, or with the machines on low speed, blend until the mixture smooth and all of the sugar has been incorporated, scraping the sides of the blow with a rubber spatula if necessary. If the glaze seems too thick, add more hot water, a teaspoon at a time.

You may look at this recipe and wonder if we really loved it that much. The answer is Yes! We really did--it didn't matter what glaze was intended for any donut, after one taste this is what everyone wanted on all of their donuts. With that sort of group endorsement it was clear which one I had to share here with all readers.

For those who are confident in their kitchens and are ready to take their donuts to the next level, Hand-Forged Donuts is a great resource. A well-prepared book that is surprisingly easy to use in the kitchen, you won't go wrong if you're interested in serious recipes for donut-lovers. Read more ›