Recipes: Doughnut Roundup

sweet potato churrosPaul Kulik's sweet potato churros

While nobody needs a nudge to eat a doughnut—especially with the plethora of creative options popping up—making them at home can feel daunting. We’re here with four tempting recipes to help you get over your fear of frying. You’ll be a seasoned doughmaster in no time. Bourbon-Glazed Doughnuts Why just spike your coffee when you can spike your doughnut, too? These bourbon-laced delights from Anthony David’s in Hoboken, NJ, taste best straight from the fryer. They’re also small, so no need to feel guilty about eating two or three (or four).

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Recipe: Tipsy Parson's Peanut Butter and Jelly Doughnuts

Tipsy Parson's Peanut Butter and Jelly Doughnuts A childhood favorite for generations, the perfect union of peanut butter and jelly is best left alone. But who says we can only let them meet between two slices of bread? Why not, say, in the middle of a warm, sugar-dusted doughnut? Pastry chef Mary Cancel of New York City’s Tipsy Parson has done just that with this ingenious recipe. Whether you serve these gooey delights as a breakfast treat or as a finishing touch to a stick-to-your-ribs meal, you’ll be glad you let old PB&J shine outside of the lunchroom.

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Eye Candy: Doughnuts

Diners were served an unexpected treat at JBF Award winner Marcus Samuelsson's Beard House dinner last month: a surprise platter of housemade glazed doughnuts, sprinkled with powdered sugar. Click here to see more photos of Marcus Samuelsson and his team.

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