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Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker, by Mark Klebeck Jess Thomson
Free Download Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker, by Mark Klebeck Jess Thomson
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About the Author
Mark and Michael Klebeck are construction guys turned entrepreneurs who opened Top Pot Doughnuts in 2002. They live in Seattle.Jess Thomson is a Seattle-based blogger and freelance writer.Scott Pitts is a Seattle-based photographer.
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Product details
Hardcover: 144 pages
Publisher: Chronicle Books; First Edition edition (September 21, 2011)
Language: English
ISBN-10: 1452102120
ISBN-13: 978-1452102122
Product Dimensions:
7.8 x 0.8 x 8.5 inches
Shipping Weight: 1 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
155 customer reviews
Amazon Best Sellers Rank:
#52,461 in Books (See Top 100 in Books)
My guess is, less than 10% of readers will have the patience to follow directions and perfect these recipes at home, another 15-20% will make a stab at it and come away with a new appreciation of donut shops, and the rest of us will just enjoy the read and then go looking for a good donut store, maybe even Top Pot at the local airport. I do look forward to making that chocolate donut cake, though!
I have had the pleasure of visiting the Top Pot Doughnut shop in Seattle and the doughnuts were delicious.I have tried various internet recipes for making donuts which all have yielded an heavy dense product nothing like what you get in a doughnut shop.So I gave this book a shot.I made the triple coconut cake doughnut. It was divine. They were a little difficult to handle due to such a wet sticky dough but I have to say they were the epitome of what a cake donut should be and were far better than 90% of the doughnut shops I've been to.The directions though technical, are easy to follow but I will say that some degree of baking experience is really needed.I would suggest a person watch some doughnut making videos on you tube to get a grasp of the process.I do agree with others that the print could be better....larger and/or darker.I will post a photograph of the finished product.Thank you Top Pot for sharing your recipesUpdate 6/11/13-I have now made the raised donuts, apple fritters and blackberry fritters. I made 6 round donuts with part of the raised dough and then used the scraps for the fritters which worked out perfectly. The less you handle the dough, the better your product will be and it's very difficult to get a good donut from the scraps. They were fabulous.I did not use agar for the glaze but you really do not need it. I also made the coconut cake donuts again only this time I rolled the dough in a rectangle and cut it in 1 inch by 5 inch pieces and made donut sticks. I chilled them again before frying because they are much easier to handle. YUM!!
I was very excited to buy this book as I love Top Pot's donuts. I especially wanted to try the "old fashioned" donuts. I had a terrible time deciphering the recipe because the font was so small and someone at the publishing house thought it would be cool to use the least legible color ink they could find. There simply isn't enough contrast between the background and the recipes' typeface. Apparently the target audience for this book are people who appreciate form over function.I returned the book and bought "Donuts: Simple and Delicious Recipes to Make at Home" (also available at Amazon). I can actually read this book and enjoy using it.
I've made doughnuts at home a few times and its fun. I've been using a basic recipe for cake doughnuts from an old Fannie Farmer cookbook. Easy and tasty. I've also done yeasted doughnuts a few times from an Alton Brown recipe. again, easy and satisfying.But I wanted to go beyond the basics so I picked up this doughnut book. The recipes look great. They appear to be excellent examples of standard doughnut types, which is exactly what I was looking for.Figuring it would be a simple morning project, I made the very first recipe, the spiced cake doughnut. First, the good part. The end result was very tasty with crunchy exterior and soft crumb.But I had some problems. As the book, and others, have noted, this is a very soft, sticky dough. Extremely difficult to work with, and I did chill it first. Its probably the wet dough that results in the wonderful texture in the finished doughnut. The Fannie Farmer recipe I had been using much easier to handle, but creates not a dry, but a sturdier doughnut. I managed to get the doughnuts cut and the holes out, but the dough just fell apart once I picked it up to put it in the oil. I ended up with a bunch of misshapen pieces of fried dough. Towards the end I did get one reasonable looking doughnut. I read another reviewer carefully transported the uncooked doughnuts with a spatula and I might try that. I think this dough can work but it must take a lot of practice. Fine for the doughnut shop but a lot of trouble for the home cook.I like to bake and have struggled with wet doughs before. It can be frustrating for anyone and for the casual home cook I worry this recipe will cause tears. Next time I make these doughnuts I'm going to try cutting back on the milk a bit. Perhaps 1/4 cup less. I figure I'll be losing a bit on texture for the sake of getting doughnuts made without so much cursing.Something else that struck me was the recipe yield. It said 12 doughnuts but I only got 6. So I checked my doughnut cutter. Mine is 3.5 inches. It is the Ateco model that is a best seller on amazon. It makes cake doughnuts the same size I've ever seem from any doughnut shop.But the recipe says to use a 2.75 inch cutter. Earlier, the book says "A traditional doughnut cutter has two concentric rings, one 2 3/4 in/7 cm across and one 1 1/4 in/3 cm in diameter." They are in the doughnut business, not me. And I'll try it with the smaller cutter. and get more doughnuts. But isn't a 2.75" cutter going to make a really small doughnut? and where do I get a 2.75 inch cutter. On amazon I see 2.5 inch cutters. If I search for 2.75 inch all I find are flimsy type doughnut cutter with the removable center hole.After cutting these doughnuts I swore I would throw the book away. But after I tasted the cooked doughnuts I decided I should persevere. I hope to make more doughnuts from the book and I will try to post updates here.
The book is written clearly and is easy to understand. It does not use a lot of exotic ingredients either. Bonus.I downloaded the electronic version of the book. The layout is normal for an ebook. The table of contents links to the techniques and recipes. You can bookmark and make notes and highlights.I was after a very particular sort of recipe because I appear to have lost my own recipe. While I did not find what I was searching for, these recipes I am sure will more than satisfy any doughnut lovers. If you are careful about following directions your final product will be pretty much like what you might find at your local doughnut shop. They include recipes for glazes and fillings as well. The flavor and texture never disappoint.Husband loved the plain ones, I enjoyed the fresh blueberry ones, and my youngest son was in it for the chocolate doughnuts. I did cheat and use half the batter one day and the rest the next day. Didn't seem to affect the quality at all.I can not imagine anyone being truly disappointed unless they miss something in the recipe. For best results, use an electronic scale for measuring the ingredients. And do not be tempted to add a lot of flour because it is sticky. The result will be heavy, dense doughnuts.Enjoy!
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