40
results
Narrow Results
You've Selected:
Dessert
Recipe
Fry
Source
Saveur (35)
Bella Online (1)
Butter Sugar Flour (1)
Flavorgasmic (1)
Peace Love and Chocolate (1)
Difficulty
Easy (18)
Medium (15)
Main Ingredient
Bread (4)
Fruit (4)
Cheese (3)
Chocolate (3)
Eggs (2)
Cuisine
American (8)
Classic (6)
Italian (4)
Mexican (3)
Cajun/Creole (2)
Season
Summer (9)
Spring (5)
Fall (4)
Winter (3)
Occasion
Easter (2)
Backyard BBQ (1)
Christmas (1)
Cocktail Party (1)

Advertisement
03/14/2013
Gulab Jamun (Cardamom Syrup-Soaked Donuts)
The recipe for these South Asian syrup-soaked confections comes from test kitchen assistant Sahar Siddiqi. The base for these is khoya, a rich curd made by reducing milk for several hours.
Issue #154
03/12/2013
French Crullers
Named for their twisted shape, these donuts get their airy texture from choux pastry.
Issue #154
03/10/2013
Spudnuts
To ensure these potato-based donuts turn out pillowy and soft after frying, take care not to overwork the dough.
Issue #154
02/23/2013
New England Cinnamon Sugar-Cider Donuts
These donuts can also be dipped in a simple glaze made from boiled-down apple cider, butter, and confectioners' sugar.
Issue #154
02/23/2013
Old-Fashioned Spiced Sour Cream Donuts
These classic cake donuts are fried at a lower temperature to produce their characteristic cracks and ridges.
Issue #154
02/23/2013
Powdered Sugar Donut Holes
The secret to the snowy dusting on these donut holes is to toss them with far more confectioners' sugar than you would think necessary.
Issue #154
02/23/2013
Top Pot Triple Coconut Donuts
Coconut milk gives these donuts from Seattle's Top Pot donut shop a super-moist interior and a gratifying crust.
Issue #154
02/23/2013
Leonard's Bakery Hawaii Malasadas
Butter, milk, and half & half give these Portuguese-style donuts their distinctive richness and luscious texture.
Issue #154
02/23/2013
Long Johns
The trick to piping custard into these bar-shaped confections is to use a wooden skewer to carve out a channel in the donut before filling it.
Issue #154
02/23/2013
Vanilla-Glazed Yeast Donuts
The glaze on these airy donuts achieves its satiny consistency thanks to a combination of clarified butter and evaporated milk.
Issue #154
02/23/2013
Berliners (Jelly-Filled Donuts)
If piping the jelly into these donuts proves challenging, use a paring knife to hollow out the side of the donut, making a cavity for the jelly.
Issue #154
02/23/2013
Blueberry Donuts
Fresh blueberries bolstered by jam make these donuts especially flavorful.
Issue #154
02/23/2013
Devil's Food Donuts
These donuts puff up visibly when they are ready to be removed from the frying oil.
Issue #154
07/18/2012
Churros (Mexican Fritters)
Ruben Ortega, a native of Puebla and the pastry chef at Hugo's in Houston, Texas, shared his recipe for these long, fluted fritters, served with thick hot chocolate for dunking.
Issue #149
07/12/2011
Lgeimat (Saffron Flavored Fritters)
These fluffy fritters, soaked in a syrup flavored with saffron, cardamom, and cinnamon, are a favorite Emirati dessert during Ramadan.
Issue #140
03/21/2011
Fromage Blanc, Banana, and Membrillo Sandwich
This sweet sandwich, from Tartine Bakery & Café in San Francisco, is pressed and griddled to melt the creamy banana, cheese, and quince filling and toast the bread.
Issue #137
01/10/2011
St. Joseph's Day Fritters
The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
Issue #136
12/20/2010
Calas (Fried Rice Fritters)
The recipe for these traditional New Orleans treats is based on one from pastry chef David Guas's DamGoodSweet (Taunton, 2009).
Issue #135
11/12/2010
Nutmeg Doughnuts
Buttermilk gives these old-fashioned cake doughnuts their tangy appeal; a dusting of sugar and freshly grated nutmeg adds a spicy crunch.
Issue #134
12/09/2009
Sugared Fritters
The decorative edges for these Swedish fritters are traditionally shaped with a fluted pastry wheel; for smoother edges, use a pizza cutter.
Issue #125
« Previous 1 2 Next »