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Index
Cover
Title Page
Contents
Introduction
Chapter 1 The History of the Doughnut
Chapter 2 Doughnut Basics: Ingredients & Equipment
Chapter 3 Doughnut-Making Techniques
Chapter 4 Doughnut Recipes
Yeast Doughnuts
Chocolate
Plain
Potato
Cake Doughnuts
Plain
Chocolate
Red Velvet
Sour Cream
Blueberry
Spice Cake
Old-Fashioned
Funnel Cakes
Gluten-Free
Fritter Doughnuts
Dough-Based
Batter-Based
Biscuit-Style Doughnuts
Canned Biscuit Doughnuts
Pie-Crust Dougnuts
Fried Apple Pie
Fried Peach Pie
Fried Sweet Potato Pie
Fried Lemon Meringue Pie
Chapter 5 Glazes and Icings
Glazes
Honey Glaze
Peanut Butter Glaze
Strawberry Glaze
Lemon-Thyme Glaze
Orange with Grand Marnier Glaze
Icings
Salted Caramel Icing
Milk Chocolate Icing
Dark Chocolate Icing
Orange Icing
White Chocolate Icing
Dulce de Leche Icing
Vanilla Fondant Icing
Maple Icing
Peanut Butter Icing
Pistachio Icing
Pink Lemonade Icing
German Chocolate Icing
Cream Cheese Icing
Bourbon Icing
Chapter 6 Fillings
Raspberry Jam Filling
Apple Butter Filling
Fresh Strawberry Filling
Blueberry Filling
Whipped Chocolate Ganache Filling
Whipped Vanilla Cream Filling
Vanilla Bavarian Cream Filling
Coffee Custard Filling
Chocolate Pastry Cream Filling
Lemon Curd Filling
Chapter 7 Accoutrements
Almonds
Pecans
Candied Bacon
Carrot Sprinkles
Toffee
Chocolate Curls
Balsamic Vinegar Reduction
Orange Dust
Lemon-Lime Dust
Toasted Coconut
Chapter 8 Around the World in Doughnuts
Ham, Jalapeno, and Cheddar Hushpuppies
Mama’s Empanadas
Beignet
Churro
Zeppole
Paczki
Chapter 9 Creative Doughnut Combinations
Acknowledgments
About the Author
Index
Copyright
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