Top Pot Hand-Forged Doughnuts - Mark Klebeck [1]
ICING AND GLAZING TIPS
TOPPINGS
THE TOP POT DOUGHNUTS YOU MIGHT NOT HAVE TASTED
SPICE CAKE DOUGHNUTS
Master Recipe: BASIC SPICE CAKE DOUGHNUTS
PINK FEATHER BOA CAKE DOUGHNUTS
TRIPLE COCONUT CAKE DOUGHNUTS
VALLEY GIRL LEMON DOUGHNUTS
BLUEBERRY CAKE DOUGHNUTS
ORANGE-PISTACHIO CAKE DOUGHNUTS
SPICED CHAI CAKE DOUGHNUTS
DEVIL’S FOOD CAKE DOUGHNUTS
Master Recipe: BASIC DEVIL’s FOOD CAKE DOUGHNUTS
DOUBLE TROUBLE CAKE DOUGHNUTS
CHOCOLATE-ORANGE CAKE DOUGHNUTS
Peppermint Snowdrift CAKE DOUGHNUTS
MAPLE-ICED CHOCOLATE CAKE DOUGHNUTS
CHOCOLATE SAND CASTLES CAKE DOUGHNUTS
CHOCOLATE-CHILI CAKE DOUGHNUTS
DULCE DE LECHE CAKE DOUGHNUTS
RAISED DOUGHNUTS
Master Recipe: RAISED GLAZED RING DOUGHNUTS
CLASSIC TWISTS
BAVARIAN CREAM BISMARKS
PASPBERRY BULLSEYES
MAPLE BARS
PERSHINGS
APPLE FRITTERS
BLACKBERRY FRITTERS
OLD-FASHIONED DOUGHNUTS
Master Recipe: SOUR CREAM OLD-FASHIONED DOUGHNUTS
PUMPKIN OLD-FASHIONED DOUGHNUTS
CHOCOLATE OLD-FASHIONED DOUGHNUTS
FRENCH TOAST OLD-FASHIONED DOUGHNUTS
OUTSIDE THE BOX
TOP POPPA (GIANT CHOCOLATE DOUGHNUT CAKE)
DOUGHNUT BREAD PUDDING
WHOLE-WHEAT RAISED GLAZED RINGS
BAKED RAISED DOUGHNUTS
GLUTEN-FREE CHOCOLATE CAKE DOUGHNUTS
GLUTEN-FREE OLD-FASHIONED CAKE DOUGHNUTS
POWDERED SUGAR MINIS
ICINGS, GLAZES, AND TOPPINGS
Master Recipe: TOP POT’S WHITE DOUGHNUT ICING
Master Recipe: TOP POT’S CHOCOLATE DOUGHNUT ICING
SIMPLE WHITE ICING
SIMPLE CHOCOLATE ICING
CARAMEL ICING
PINK ICING
MAPLE ICING
PEANUT BUTTER ICING
TRIPLE ORANGE ICING
Master Recipe TOP POT’S VANILLA DOUGHNUT GLAZE
SIMPLEST VANILLA GLAZE
MAPLE GLAZE
BERRY GLAZE
LAVENDER GLAZE
TOPPINGS
RESOURCES
INDEX
About the Author
Copyright
INTRODUCTION
We weren’t bakers or pastry chefs before we started Top Pot Doughnuts—just two brothers who liked a good business plan and the occasional Monday morning doughnut. Over the years, along with our team of bakers, we’ve developed the doughnuts Top Pot has made famous. In this book, we’ve collected all the knowledge we’ve amassed—doughnut-making tips and tricks, the best classic flavor combinations, and ideas for outside-the-box doughnuts—and translated it into recipes designed with the home cook in mind. From traditional spiced and devil’s food cake doughnuts to yeast-raised and old-fashioned ones, with variations for bars, bismarks, twists, and fritters, Top Pot Hand-Forged Doughnuts passes our recipes on.
TOP POT: A BRIEF HISTORY
At Top Pot, we make about 1.3 million doughnuts every week. In rough numbers, that’s enough glazed goodness to stretch doughnuts end to end for ten miles every day. But we didn’t start big. In fact, when we opened our first doughnut shop on Seattle’s Capitol Hill in 2002, we didn’t even have doughnuts. But we’re getting ahead of ourselves.
Top Pot started with a sign. In 1996, a few years after we’d opened a coffee shop called Zeitgeist in Seattle’s Pioneer Square, we found a giant neon sign from a defunct Chinese restaurant that read “TOPSPOT.” We bought it for $400 and stored it in our mother’s backyard in North Seattle for five years, where it slowly began succumbing to rust and raccoons.
Meanwhile, Zeitgeist boomed. Built with a midcentury German design aesthetic and a high-end clientele in mind, the shop sold excellent house-roasted coffee and fancy pastries. There was just one problem: Each Monday, one of our pastry purveyors was closed, so we never had enough breakfast foods. We started passing by a local doughnut shop before opening on Mondays, just to have something to fill our pastry case, and noticed that, with astounding regularity, the doughnuts were the first to go. We might have eaten a few ourselves.
In 2000, Michael found a great deal on some used doughnut-making equipment—a kettle fryer, the depositor used for cake doughnuts, a proofing rack, and a big stainless steel work table—thinking we might someday learn to make our own. The same year, Zeitgeist moved to a new location, and we started baking our own quick breads and muffins. We hoped to add doughnuts to the list of housemade goods, but