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Recipes: Doughnut Roundup



March 11, 2011


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). Peanut Butter and Jelly Doughnuts New York’s Tipsy Parson wowed us with this gooey cross between a jelly doughnut and a PB&J sandwich. Why didn’t we think of that? Sweet Potato Churros The Spanish-speaking world’s doughnut, the churro is traditionally a ridged, cinnamon and sugar dusted fritter, crunchy on the outside and soft in the center. Paul Kulik’s version is made with heirloom sweet potatoes for a (slightly) healthier twist. Orange Blossom Beignets We have New Orleans to thank for beignets, the fried choux pastry treats that are usually covered in confectioner’s sugar. This grown-up interpretation from Gerald Hirigoyen has a delicate floral flavor thanks to orange blossom water.