Donuts Over 50 Inventive And Easy Recipes For Any Occasion – Vicky Graham (1)

Dream team. Makes 12 regular donuts or 24 minis 160 g (6 oz/ scant 1½ sticks) unsalted butter (at room temperature), plus extra for greasing 200 g (7 oz/1 cup) caster (superfine) sugar 180 g (6⅓ oz/scant 1 cup) plain (all-purpose) flour 60 g (1¾ oz/¼ cup) cocoa powder 1 tsp baking powder ½ tsp bicarbonate of soda (baking soda) ½ tsp salt 1 tsp vanilla bean paste 150 ml (5 fl oz/½ cup) buttermilk 2 medium eggs (beaten) 1 batch of Salted Caramel 2 × 12-hole donut tin (pan) or 2 × 6-hole donut tin (pan — 1 Heat oven to 180°C (350°F/ Gas 4) and liberally grease the donut tin with butter.

2 Beat the butter and sugar until pale and fluffy. 3 Add the flour, cocoa powder, baking powder, bicarbonate of soda and salt and mix. 4 Stir in the vanilla bean paste, buttermilk and eggs and beat again until combined. 5 Pour the mixture into the donut tin, filling each hole around two-thirds of the way up. 6 Bake in the oven for 10–12 minutes, until a skewer or cocktail stick inserted in the centre comes out clean.

Leave to cool before transferring to a wire rack. 7 To make the salted caramel, melt the butter and sugars in a saucepan over a gentle heat, until the butter has melted and sugar has dissolved. 8 Add the cream and salt and continue to stir on the heat until you’re left with a gloopy caramel mixture. Leave to cool. 9 Spread the caramel on top of each donut and sprinkle with sea salt. OceanofPDF.com The more questionable the ripeness of the bananas, the better!

You want them to be super overripe and gooey to make the cake mixture extra yum.

Hi! I’m Vicky. I set up Vicky’s Donuts™ in 2015 after trips to see family in Toronto (where donuts are kind of a big deal!) inspired me to spread the love over here on the other side of the Atlantic. Sure, eating them is my fave thing to do, but the first time I tried making them, I just fell in love. From taking the time to mix the perfect dough, channelling your inner anger with a rolling pin, to plonking the little puffed-up rings into oil and watching them turn into pretty donuts within seconds; there’s something very satisfying about the whole thing and it’s my aim to get you hooked too.

I only properly got into baking a few years ago. I guess it started when I worked at a food magazine in my mid-twenties. My colleagues would show me their mood boards for photo shoots and lend me the tricks of the trade in food styling. I’d ask them a million questions about how to get into recipe writing and I’d follow them around the office like a puppy when the page proofs came back, so excited to see the end result of a long creative process.

At that time, I had the idea to do a similar thing with donuts. I really enjoyed making them at home, so I thought, ‘Let’s take some pics and stick them on Instagram!’ And then I thought, ‘Ooo! Wouldn’t it be great if I could actually sell them, too?’

So I decided to apply for a stall at a local market, asked my amazing mate, Kate Moross, (from award-winning Studio Moross) for help with branding and set up a little website. Friends of friends told their friends, who passed the word onto their friends, and suddenly I was getting business from strangers, which was the weirdest feeling ever. I soon began to realise that I have a love for feeding people.

Even now, I get so much happiness from watching other people eat my food (yes, I realise that’s kinda freaky but I’ve decided to roll with it). I started from the tiny kitchen of a little rented flat in Dalston, East London, with my two very patient housemates as my in-house taste-testers.

This is a short excerpt from the opening of “” by Unknown, quoted for review and introduction purposes. All rights belong to the copyright holders.

Book Information

• Unique ID: 458f95d2d2e9d2fd
• File Extension: .pdf
• File Size: 17,948,626 bytes (17.117 MB)
• Title: –
• Author: Unknown
• ISBN: 9781784882044
• Pages: 168
• Language: English (en)

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