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The Donut.

The Donut

Michael Krondl

Chicago Review Press

814 North Franklin Street, Chicago, IL 60610

www.chicagoreviewpress.com

9781613746707, $16.95, www.amazon.com

A doughnut or donut is a type of fried dough confectionery or dessert food. The doughnut is popular in many countries and prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty outlets. They are usually deep-fried from a flour dough, and typically either ring-shaped or without a hole and often filled. Other types of batters can also be used, and various toppings and flavorings are used for different types, such as sugar, chocolate, or maple glazing. In addition to flour, doughnuts may also include such ingredients as water, leavening, eggs, milk, sugar, oil/shortening, natural flavors and/or artificial flavors. The two most common types are the toroidal ring doughnut and the filled doughnut--which is injected with fruit preserves, cream, custard, or other sweet fillings. A small spherical piece of dough may be cooked as a doughnut hole. Other shapes include rings, balls, and flattened spheres, as well as ear shapes, twists and other forms. Doughnut varieties are also divided into cake and risen type doughnuts. "The Donut: History, Recipes, and Lore from Boston to Berlin" by Michael Krondl is a wonderfully illustrated, 168 page compendium comprised of 'kitchen cook friendly' recipes for creating bakery quality donuts at home, as well as an informative and entertaining background on the folklore and history of one of the world's favorite fried treats. Of special note is the section prefacing the recipes themselves and offering an informed commentary on fat, frying tips, and topping for donuts. The variations of donut recipes range from Zalabia: Syrian Hanukkah Fritters; Whole Wheat Apple Cider Donuts, and Chocolate-Glazed Bismarcks with Marshmallow Cream; to Mexican Chocolate Churros; Dulce De Leche Raised Donuts with Salty Caramel Glaze; Key Lime Crullers; and Baked Red Velvet Donuts with Vanilla Bean Icing. Enthusiastically recommended, "The Donut: History, Recipes, and Lore from Boston to Berlin" will prove to be an enduringly popular addition to any personal, professional, family, or community library cookbook collections.

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Publication:Internet Bookwatch
Article Type:Book review
Date:Aug 1, 2014
Words:356
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