The Donut: History, Recipes, and Lore from Boston to Berlin by Michael Krondl

By Michael Krondl

The affection for the donut within the usa is longstanding and deep-rooted. gourmand donut outlets have popped up in fashionable neighborhoods around the state and high-end eating places are serving trios of donuts for dessert, whereas Dunkin’ Donuts, Krispy Kreme, and Tim Hortons have collected a loyal following. during this alluring advisor to the delectable dessert, culinary historian, chef, and donut lover Michael Krondl has prepare an enjoyable social background of the donut through the a while and from world wide. one of the attention-grabbing evidence Krondl brings up are the donut’s amazing position, not just as a conventional prelude to Lent, yet in Hanukkah and Ramadan besides; the serving of donuts to American doughboys within the trenches of global battle I; and the supply via purple pass Clubmobiles of crucial comforts of domestic to international conflict II squaddies comparable to song, videos, magazines and—what else?—donut machines. aware that the data may have readers itching to run to their nearest bakery, Krondl additionally bargains a baker’s dozen of overseas donut recipes—with accompanying colour photos—including these for Chocolate-Glazed Bismarcks with Marshmallow Filling, Nutella Bombolocini, Frittelle di Carnevale, and Dulce de Leche Raised Donuts with a Salty Caramel Glaze, between others.

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Extra resources for The Donut: History, Recipes, and Lore from Boston to Berlin

Example text

2, page 21). Use your rolling pin to press down each of the wedges, turning the dough 45 degrees each time. This will give you the beginnings of a thick circle (fig. 3, page 21). Now, rolling from the center outward and rotating the dough a quarter turn to maintain a circular shape, roll the dough out to a 13-inch circle with an even thickness of ¼ inch (figs. 4–9, page 21; see Tips for DoughFriendly Rolling, page 28). indd 40 4/23/15 12:39 PM FLAKY PIECRUST Cut out four 4-inch rounds. Reserve the scraps for another use (see Scrap Dough, page 31).

Cover with plastic wrap and chill in the refrigerator or freezer until quite firm. While the shell chills, preheat the oven to 375°F (190°C) with a rack in the center. Line a baking sheet with parchment paper and cut an additional piece of parchment or aluminum foil into a 16 x 16-inch square. Line the shell with the parchment, gently smoothing and pleating the paper as needed to fit it into place up close against the bottom and sides of the crust. Fill to the rim with beans. Stick your fingers deep into the beans and gently push them around to ensure that there are no air pockets within the beans or between the crust and the paper, especially down around the bottom edge.

Retrieve the prepared bottom crust from the refrigerator, set the pan on the parchment-lined baking sheet and evenly layer the apples into the pie shell with your hands, keeping the top of the filling flat and level (not peaked). Use your index finger to scrape some of the syrupy fruit juices off the sides of the mixing bowl and generously moisten the top edge of the shell. Fetch the dough strips from the refrigerator and follow the instructions on page 31 to lattice the top of the pie and roll and crimp the edge.

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