Fresh From the Fryer: Vanilla Bean Glazed Raised Donuts
Sweet: Dunkin' Donuts and Krispy Kreme Pump Up Pledge On Palm Oil
Fat Tuesday: The Many Different Doughnuts of Mardi Gras
Explore the "World of Doughnuts" (& Vintage Cocktails) with BAB Contributor Stephanie Rosenbaum
On National Doughnut Day, Free Food And Feel-Good History
Sponsored
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Photo: Emily Hilliard/NPR","credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2014/02/donuts640.jpg","width":624,"height":380}},"fetchFailed":false,"isLoading":false},"bayareabites_65174":{"type":"attachments","id":"bayareabites_65174","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"65174","found":true},"title":"doughnuts-cover","publishDate":1373592711,"status":"inherit","parent":64197,"modified":1373592711,"caption":null,"credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2013/07/doughnuts-cover.jpg","width":500,"height":438}},"fetchFailed":false,"isLoading":false},"bayareabites_63106":{"type":"attachments","id":"bayareabites_63106","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"63106","found":true},"title":"doughnut_dollies_1918_france","publishDate":1370641207,"status":"inherit","parent":63102,"modified":1370641207,"caption":"The cover of the Salvation Army's \u003cem>War Cry\u003c/em> magazine from 1918 commemorates the \"Doughnut Girl.\" Photo: Wikimedia Commons","credit":null,"description":"The cover of the Salvation Army's \u003cem>War Cry\u003c/em> magazine from 1918 commemorates the \"Doughnut Girl.\"","imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2013/06/doughnut_dollies_1918.jpg","width":363,"height":500}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"byline_bayareabites_87808":{"type":"authors","id":"byline_bayareabites_87808","meta":{"override":true},"slug":"byline_bayareabites_87808","name":"Allison Aubrey","isLoading":false},"byline_bayareabites_78635":{"type":"authors","id":"byline_bayareabites_78635","meta":{"override":true},"slug":"byline_bayareabites_78635","name":"Emily Hilliard","isLoading":false},"byline_bayareabites_63102":{"type":"authors","id":"byline_bayareabites_63102","meta":{"override":true},"slug":"byline_bayareabites_63102","name":"Maria Godoy","isLoading":false},"wendy-goodfriend":{"type":"authors","id":"5014","meta":{"index":"authors_1591205172","id":"5014","found":true},"name":"Wendy Goodfriend","firstName":"Wendy","lastName":"Goodfriend","slug":"wendy-goodfriend","email":"wendy@wendygoodfriend.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I was the Senior Digital Producer for KQED Food up until July, 2018. 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Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"kim-laidlaw":{"type":"authors","id":"5015","meta":{"index":"authors_1591205172","id":"5015","found":true},"name":"Kim Laidlaw","firstName":"Kim","lastName":"Laidlaw","slug":"kim-laidlaw","email":"kim_laidlaw@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"maryladd":{"type":"authors","id":"5092","meta":{"index":"authors_1591205172","id":"5092","found":true},"name":"Mary Ladd","firstName":"Mary","lastName":"Ladd","slug":"maryladd","email":"writereadeat@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>","avatar":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twitter":"mladdfood","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Mary Ladd | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/maryladd"},"mburke":{"type":"authors","id":"11546","meta":{"index":"authors_1591205172","id":"11546","found":true},"name":"Mel Burke","firstName":"Mel","lastName":"Burke","slug":"mburke","email":"melanienburke@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"When Mel Burke isn't singing 80's love songs to her dog, she writes about books, food, dating, travel, and the constantly weird adventure that is living in California. Find her online everywhere @melburkewrites.","avatar":"https://secure.gravatar.com/avatar/c2168c7a31c95a402c2a4d70d565881b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"Mel Burke | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/c2168c7a31c95a402c2a4d70d565881b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/c2168c7a31c95a402c2a4d70d565881b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/mburke"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_130740":{"type":"posts","id":"bayareabites_130740","meta":{"index":"posts_1591205157","site":"bayareabites","id":"130740","score":null,"sort":[1548436208000]},"guestAuthors":[],"slug":"5-places-in-the-bay-area-to-find-the-perfect-donut","title":"5 Places in the Bay Area to Find the Perfect Donut","publishDate":1548436208,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">When it comes to a simple morning indulgence, few things beat a cup of coffee and a warm donut—except maybe \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">two \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">donuts. Luckily, like with most foodie favorites, the Bay Area has a plethora of donut spots for you to try. Maybe you’re looking for the best classic donut, or you want to try a bunch of different flavors without committing to an entire donut. Maybe you’re on the hunt for an understated yet satisfying vegan option. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For this Bay Area Bites Guide, we have you covered. We’ve rounded up some classic favorites and exciting newcomers to the donut scenes in San Francisco and Oakland, taking you on a tasty tour from one side of the Bay bridge to the other. It’s worth noting, however, that this list is \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">not \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">exhaustive. There are always new sweet spots to be discovered—even if you haven’t had your coffee yet.\u003c/span>\u003c/p>\n\u003ch2>Twisted Donuts\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GPiRYaorxGy\">1243 Noriega St\u003c/a>\u003cbr>\nSan Francisco, CA 94122\u003c/p>\n\u003cfigure id=\"attachment_130743\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130743\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2225-800x506.jpg\" alt=\"\" width=\"800\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-800x506.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-768x485.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-1020x645.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-1200x759.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-1180x746.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-960x607.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-375x237.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-520x329.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A cup of coffee and a Fruirrito at Twisted Donuts in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Located smack in the middle of the Sunset district in San Francisco (just between the Inner and the Outer), \u003ca href=\"http://twisteddonutsf.com\">Twisted Donuts\u003c/a> is a small shop with a lot to offer. Open since 2014, Twisted specializes in nailing the classics during the week, like their old-fashioned cake or bavarian cream-filled donuts. But on the weekends, you can expand your palate to something a little more adventurous—like a “Fruirrito.”\u003c/p>\n\u003cp>A Fruirrito is a deep-fried wrapped confection filled with something sweet and it is absolutely a two-person undertaking. For example, the Nutella Fruirrito is layers of flakey pastry wrapped burrito-style around Nutella filling. The outside is glazed with sugar and topped with walnuts. It’s delicious, ridiculous, and unique to Twisted’s weekend menu.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like many donut shops around the Bay, Twisted Donuts asks for a $5 minimum when using your card for purchases, so either bring cash or plan to grab a cup of coffee to go with your donuts. If the latter, then be prepared for choice paralysis as the brew offerings range from several flavors, blends, and roasts so you can pair your cup with your bite. Once you’re ready, you can hike up the Mosaic Stairs on 16th, just a short walk away from Twisted. It’s a great view of the Bay and the perfect way to walk off your breakfast.\u003c/p>\n\u003ch2>Dynamo Donut + Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/S1o6A3JACfH2\">2760 24th St\u003c/a>\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cfigure id=\"attachment_130744\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130744\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2236-800x1044.jpg\" alt=\"\" width=\"800\" height=\"1044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-800x1044.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-160x209.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-768x1002.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-1020x1330.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-920x1200.jpg 920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-1180x1539.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-960x1252.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-240x313.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-375x489.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-520x678.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Artwork by Camila Valdez on the roof of Dynamo Donut + Coffee.\u003c/figcaption>\u003c/figure>\n\u003cp>One of the first things you’ll notice walking up to \u003ca href=\"https://dynamodonut.com/\">Dynamo Donut + Coffee\u003c/a> on 24th street in the Mission is the original \u003ca href=\"http://www.camilavaldez.com/\">Camila Valdez\u003c/a> sculpture on the roof. Even though you have to crane your neck to see it, the pink donut with a pair of women’s legs attached is hard to miss. Luckily, Dynamo’s donuts are attention-grabbing, so between the art and the snacks there’s plenty to see.\u003c/p>\n\u003cp>Dynamo has an impressive list of regular offerings, including some gluten-free options, that are anything but “everyday donuts.” Flavors like Passionfruit Milk Chocolate and Maple Bacon Apple are on the board every day, or you can try a seasonal offering Pumpkin Chocolate Chip in October, or Persimmon in November. For the gluten-intolerant donut-lover there’s monthly options like carrot cake or lemon poppyseed, but as a heads up to those with especially sensitive allergies, “I Am Not a Glutens” donuts are fried in the same oil as their more gluteny counterparts.\u003c/p>\n\u003cp>While the Mission location is a walk-up window, they also have a few tables inside their retro-inspired space. The open kitchen layout makes it so you can watch the donut making process while you enjoy your breakfast. If you’d like to munch and walk, you can take in the murals at \u003ca href=\"https://goo.gl/maps/NUNeN1vxBuS2\">Balmy Alley\u003c/a> just a few blocks away.\u003c/p>\n\u003ch2>Donut Savant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/Mas7k6T6k792\">1934 Broadway\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130746\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130746\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2241-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A couple of donut holes and a fresh pour-over at Donut Savant in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>Jumping across the Bay Bridge lands you at \u003ca href=\"http://www.donutsavant.com/\">Donut Savant\u003c/a> in downtown Oakland, just outside the 19th street BART station. If you’re looking for a way to try a lot of different types of donuts without having to commit to a full dozen, then the wide variety of donut holes and bite-size pastries will be the perfect fit for you.\u003c/p>\n\u003cp>You may be familiar with the traditional donut hole—a small, bite-sized ball of donut meant to symbolize the middle of the donut that’s usually absent. In this case, however, you can get cronut holes and cinnamon roll holes in addition to more traditional glazed and cinnamon sugar donut holes. The cronut holes in particular are impressive as they manage to take all the flakey, sugary goodness of a cronut and make it bite-size without losing anything from the larger version. Of course, if you fall in love with a bite and want the full version, that’s always available as well.\u003c/p>\n\u003cp>If you’d like to order a pour-over and stay awhile with your donut samplings, then Donut Savant’s sleek and comfortable space has several tables for you to perch at. Otherwise, you can take a box to go and have a donut picnic at Lake Merritt, which is walking distance from the shop.\u003c/p>\n\u003ch2>Sweet Belly Desserts [CLOSED]\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/MK8jMxzxtYN2\">435 19th St\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130747\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130747\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2244-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Two boxes of fresh donuts and dip at Sweet Belly Desserts.\u003c/figcaption>\u003c/figure>\n\u003cp>If you’d like to make a day of your donut tour, \u003ca href=\"https://www.sweetbellydesserts.com/\">Sweet Belly Desserts\u003c/a> is just around the corner from Donut Savant in downtown Oakland. The sugary answer to Uptown’s wildly popular \u003ca href=\"http://www.bellyuptown.com/\">Belly\u003c/a>, Sweet Belly offers handcrafted ice cream creations and other desserts. It’s the made-to-order mini donuts, however, that steal the show.\u003c/p>\n\u003cp>Much like its bright and immediately Instagrammable interior, ordering mini donuts at Sweet Belly is an experience. First, you decide the type of sugar your donuts will be tossed in—plain, cinnamon, and several exciting fruit options like citrus and strawberry. Then you choose a drizzle, which is a sweet syrup topping, and the dip, which can be a flavored whipped cream or a fruit sauce. It’s not until you’ve completed your order that the donuts are fried, making them fresh and still warm upon arrival.\u003c/p>\n\u003cp>Sweet Belly’s mini donuts come in boxes of six or twelve, and the packaging is lovely, with small designed desserts surrounding embossed lettering. You can take them as a gift or simply indulge in a few #foodie posts for your social media (we won’t blame you).\u003c/p>\n\u003cp>For those looking to satisfy a particularly intense sweet tooth, you can combine Sweet Belly’s handcrafted soft serve with a mini donut. It’s about $5 and it’s everything your daydream cravings have ever wanted.\u003c/p>\n\u003ch2>Pepples Donut Farm\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/781GhxyGYMH2\">6037 San Pablo Ave.\u003c/a>\u003cbr>\nOakland, CA 94608\u003c/p>\n\u003cfigure id=\"attachment_130749\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130749\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2253-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Outside of Pepples Donut Farm in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>With multiple locations all across the Bay, \u003ca href=\"https://www.vegandonut.farm/\">Pepples Donut Farm\u003c/a> is a favorite spot for vegan donuts—and just about vegan anything. Monday through Friday you can pick up donuts and coffee from 7am to 3pm, or you can settle in for a full vegan breakfast 9am to 230pm. If you’re more of a brunch person, then you can grab a table on Saturday or Sunday for Donut Farm’s full menu.\u003c/p>\n\u003cp>There are some skeptical parties that aren’t sure what to make of vegan baked goods. Generally, it’s clear that those skeptics simply haven’t tried them yet, and Donut Farm’s donuts are a great place to start. The plain cake donut, for example, is moist and springy, with the crunch of sugar on the outside that makes it a real “regular donut” imitator in every way. For the donut connoisseurs, the top shelf offerings range from Salted Caramel to Whiskey Tangerine Fig to Sweet Curry (if you can catch it on rotation).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you’re more interested in weekend donuts than a full brunch event, then Donut Farm has a special roster of donuts only available on Saturday and Sunday. You can snag a Banana Fritter, Cinnamon Swirl Twist or a Jelly-Filled, for example.\u003c/p>\n\n","blocks":[],"excerpt":"Whether you prefer a classic, sugar-coated snack or you’re a little more adventurous in your donut life, the Bay Area has a treat for you. ","status":"publish","parent":0,"modified":1558727380,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1435},"headData":{"title":"5 Places in the Bay Area to Find the Perfect Donut | KQED","description":"Whether you prefer a classic, sugar-coated snack or you’re a little more adventurous in your donut life, the Bay Area has a treat for you. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Places in the Bay Area to Find the Perfect Donut","datePublished":"2019-01-25T17:10:08.000Z","dateModified":"2019-05-24T19:49:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"130740 https://ww2.kqed.org/bayareabites/?p=130740","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/01/25/5-places-in-the-bay-area-to-find-the-perfect-donut/","disqusTitle":"5 Places in the Bay Area to Find the Perfect Donut","path":"/bayareabites/130740/5-places-in-the-bay-area-to-find-the-perfect-donut","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">When it comes to a simple morning indulgence, few things beat a cup of coffee and a warm donut—except maybe \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">two \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">donuts. Luckily, like with most foodie favorites, the Bay Area has a plethora of donut spots for you to try. Maybe you’re looking for the best classic donut, or you want to try a bunch of different flavors without committing to an entire donut. Maybe you’re on the hunt for an understated yet satisfying vegan option. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For this Bay Area Bites Guide, we have you covered. We’ve rounded up some classic favorites and exciting newcomers to the donut scenes in San Francisco and Oakland, taking you on a tasty tour from one side of the Bay bridge to the other. It’s worth noting, however, that this list is \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">not \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">exhaustive. There are always new sweet spots to be discovered—even if you haven’t had your coffee yet.\u003c/span>\u003c/p>\n\u003ch2>Twisted Donuts\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GPiRYaorxGy\">1243 Noriega St\u003c/a>\u003cbr>\nSan Francisco, CA 94122\u003c/p>\n\u003cfigure id=\"attachment_130743\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130743\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2225-800x506.jpg\" alt=\"\" width=\"800\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-800x506.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-768x485.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-1020x645.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-1200x759.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-1180x746.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-960x607.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-375x237.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-520x329.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A cup of coffee and a Fruirrito at Twisted Donuts in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Located smack in the middle of the Sunset district in San Francisco (just between the Inner and the Outer), \u003ca href=\"http://twisteddonutsf.com\">Twisted Donuts\u003c/a> is a small shop with a lot to offer. Open since 2014, Twisted specializes in nailing the classics during the week, like their old-fashioned cake or bavarian cream-filled donuts. But on the weekends, you can expand your palate to something a little more adventurous—like a “Fruirrito.”\u003c/p>\n\u003cp>A Fruirrito is a deep-fried wrapped confection filled with something sweet and it is absolutely a two-person undertaking. For example, the Nutella Fruirrito is layers of flakey pastry wrapped burrito-style around Nutella filling. The outside is glazed with sugar and topped with walnuts. It’s delicious, ridiculous, and unique to Twisted’s weekend menu.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like many donut shops around the Bay, Twisted Donuts asks for a $5 minimum when using your card for purchases, so either bring cash or plan to grab a cup of coffee to go with your donuts. If the latter, then be prepared for choice paralysis as the brew offerings range from several flavors, blends, and roasts so you can pair your cup with your bite. Once you’re ready, you can hike up the Mosaic Stairs on 16th, just a short walk away from Twisted. It’s a great view of the Bay and the perfect way to walk off your breakfast.\u003c/p>\n\u003ch2>Dynamo Donut + Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/S1o6A3JACfH2\">2760 24th St\u003c/a>\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cfigure id=\"attachment_130744\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130744\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2236-800x1044.jpg\" alt=\"\" width=\"800\" height=\"1044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-800x1044.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-160x209.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-768x1002.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-1020x1330.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-920x1200.jpg 920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-1180x1539.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-960x1252.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-240x313.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-375x489.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-520x678.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Artwork by Camila Valdez on the roof of Dynamo Donut + Coffee.\u003c/figcaption>\u003c/figure>\n\u003cp>One of the first things you’ll notice walking up to \u003ca href=\"https://dynamodonut.com/\">Dynamo Donut + Coffee\u003c/a> on 24th street in the Mission is the original \u003ca href=\"http://www.camilavaldez.com/\">Camila Valdez\u003c/a> sculpture on the roof. Even though you have to crane your neck to see it, the pink donut with a pair of women’s legs attached is hard to miss. Luckily, Dynamo’s donuts are attention-grabbing, so between the art and the snacks there’s plenty to see.\u003c/p>\n\u003cp>Dynamo has an impressive list of regular offerings, including some gluten-free options, that are anything but “everyday donuts.” Flavors like Passionfruit Milk Chocolate and Maple Bacon Apple are on the board every day, or you can try a seasonal offering Pumpkin Chocolate Chip in October, or Persimmon in November. For the gluten-intolerant donut-lover there’s monthly options like carrot cake or lemon poppyseed, but as a heads up to those with especially sensitive allergies, “I Am Not a Glutens” donuts are fried in the same oil as their more gluteny counterparts.\u003c/p>\n\u003cp>While the Mission location is a walk-up window, they also have a few tables inside their retro-inspired space. The open kitchen layout makes it so you can watch the donut making process while you enjoy your breakfast. If you’d like to munch and walk, you can take in the murals at \u003ca href=\"https://goo.gl/maps/NUNeN1vxBuS2\">Balmy Alley\u003c/a> just a few blocks away.\u003c/p>\n\u003ch2>Donut Savant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/Mas7k6T6k792\">1934 Broadway\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130746\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130746\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2241-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A couple of donut holes and a fresh pour-over at Donut Savant in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>Jumping across the Bay Bridge lands you at \u003ca href=\"http://www.donutsavant.com/\">Donut Savant\u003c/a> in downtown Oakland, just outside the 19th street BART station. If you’re looking for a way to try a lot of different types of donuts without having to commit to a full dozen, then the wide variety of donut holes and bite-size pastries will be the perfect fit for you.\u003c/p>\n\u003cp>You may be familiar with the traditional donut hole—a small, bite-sized ball of donut meant to symbolize the middle of the donut that’s usually absent. In this case, however, you can get cronut holes and cinnamon roll holes in addition to more traditional glazed and cinnamon sugar donut holes. The cronut holes in particular are impressive as they manage to take all the flakey, sugary goodness of a cronut and make it bite-size without losing anything from the larger version. Of course, if you fall in love with a bite and want the full version, that’s always available as well.\u003c/p>\n\u003cp>If you’d like to order a pour-over and stay awhile with your donut samplings, then Donut Savant’s sleek and comfortable space has several tables for you to perch at. Otherwise, you can take a box to go and have a donut picnic at Lake Merritt, which is walking distance from the shop.\u003c/p>\n\u003ch2>Sweet Belly Desserts [CLOSED]\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/MK8jMxzxtYN2\">435 19th St\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130747\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130747\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2244-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Two boxes of fresh donuts and dip at Sweet Belly Desserts.\u003c/figcaption>\u003c/figure>\n\u003cp>If you’d like to make a day of your donut tour, \u003ca href=\"https://www.sweetbellydesserts.com/\">Sweet Belly Desserts\u003c/a> is just around the corner from Donut Savant in downtown Oakland. The sugary answer to Uptown’s wildly popular \u003ca href=\"http://www.bellyuptown.com/\">Belly\u003c/a>, Sweet Belly offers handcrafted ice cream creations and other desserts. It’s the made-to-order mini donuts, however, that steal the show.\u003c/p>\n\u003cp>Much like its bright and immediately Instagrammable interior, ordering mini donuts at Sweet Belly is an experience. First, you decide the type of sugar your donuts will be tossed in—plain, cinnamon, and several exciting fruit options like citrus and strawberry. Then you choose a drizzle, which is a sweet syrup topping, and the dip, which can be a flavored whipped cream or a fruit sauce. It’s not until you’ve completed your order that the donuts are fried, making them fresh and still warm upon arrival.\u003c/p>\n\u003cp>Sweet Belly’s mini donuts come in boxes of six or twelve, and the packaging is lovely, with small designed desserts surrounding embossed lettering. You can take them as a gift or simply indulge in a few #foodie posts for your social media (we won’t blame you).\u003c/p>\n\u003cp>For those looking to satisfy a particularly intense sweet tooth, you can combine Sweet Belly’s handcrafted soft serve with a mini donut. It’s about $5 and it’s everything your daydream cravings have ever wanted.\u003c/p>\n\u003ch2>Pepples Donut Farm\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/781GhxyGYMH2\">6037 San Pablo Ave.\u003c/a>\u003cbr>\nOakland, CA 94608\u003c/p>\n\u003cfigure id=\"attachment_130749\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130749\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2253-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Outside of Pepples Donut Farm in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>With multiple locations all across the Bay, \u003ca href=\"https://www.vegandonut.farm/\">Pepples Donut Farm\u003c/a> is a favorite spot for vegan donuts—and just about vegan anything. Monday through Friday you can pick up donuts and coffee from 7am to 3pm, or you can settle in for a full vegan breakfast 9am to 230pm. If you’re more of a brunch person, then you can grab a table on Saturday or Sunday for Donut Farm’s full menu.\u003c/p>\n\u003cp>There are some skeptical parties that aren’t sure what to make of vegan baked goods. Generally, it’s clear that those skeptics simply haven’t tried them yet, and Donut Farm’s donuts are a great place to start. The plain cake donut, for example, is moist and springy, with the crunch of sugar on the outside that makes it a real “regular donut” imitator in every way. For the donut connoisseurs, the top shelf offerings range from Salted Caramel to Whiskey Tangerine Fig to Sweet Curry (if you can catch it on rotation).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you’re more interested in weekend donuts than a full brunch event, then Donut Farm has a special roster of donuts only available on Saturday and Sunday. You can snag a Banana Fritter, Cinnamon Swirl Twist or a Jelly-Filled, for example.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/130740/5-places-in-the-bay-area-to-find-the-perfect-donut","authors":["11546"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_8770","bayareabites_11028","bayareabites_10028","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_14453","bayareabites_477","bayareabites_125","bayareabites_49","bayareabites_2889","bayareabites_14757","bayareabites_14745","bayareabites_9359"],"featImg":"bayareabites_130751","label":"bayareabites"},"bayareabites_101604":{"type":"posts","id":"bayareabites_101604","meta":{"index":"posts_1591205157","site":"bayareabites","id":"101604","score":null,"sort":[1452443139000]},"guestAuthors":[],"slug":"fresh-from-the-fryer-old-fashioned-cinnamon-sugar-cake-donuts","title":"Fresh From the Fryer: Old-Fashioned Cinnamon-Sugar Cake Donuts","publishDate":1452443139,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>For quite a few years, I’ve been stymied by finding a cake donut recipe that I truly like, and that works. Either the dough is impossible to work with (overly runny, impossible to roll out) or they end up tough and dry. Batch after batch, the results were less than stellar.\u003c/p>\n\u003cp>[contextly_sidebar id=\"DsNI7s7cwAwKoIfageAHGt0TTErinVDs\"]\u003c/p>\n\u003cp>This one, however, has won my heart. A little spice in the donuts plus egg yolks and sour cream help keep them flavorful and tender, while a healthy dusting (ok, a thick coating) of cinnamon-sugar on the outside gives them a sugary kick and a crispy-crunchy bite. Essentially, these are like deep-fried cinnamon toast donuts. How can you argue with that!?\u003c/p>\n\u003cp>\u003cstrong>Here are some tips to ensure success:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Be sure to chill the dough so that it’s easier to roll out.\u003c/li>\n\u003cli>Set everything your fry station in advance so you are ready to fry: paper-towel-lined baking sheets, tongs, a large metal spatula/spider/slotted spoon, a cooling rack, and the bowl of cinnamon-sugar.\u003c/li>\n\u003cli>Make sure you heat the oil to the correct temperature and then keep a close eye on it, using a deep-fry thermometer. If the temperature is too low, you’ll end up with greasy donuts, and if it’s too high, you’ll end up with donuts that are overly brown on the outside and raw on the inside.\u003c/li>\n\u003cli>Toss the donuts in the cinnamon sugar while they are hot, it will help it stick better.\u003c/li>\n\u003c/ul>\n\u003cp>If you like, you can just opt for all donut holes, in which case just use a 1-inch round cutter. Just try not to eat all of them in one sitting.\u003c/p>\n\u003cfigure id=\"attachment_105758\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105758\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-holes-final.jpg\" alt=\"Old-Fashioned Cinnamon-Sugar Cake Donut Holes\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Old-Fashioned Cinnamon-Sugar Cake Donut Holes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Old-Fashioned Cinnamon-Sugar Cake Donuts\u003c/h3>\n\u003cp>\u003cem>Makes about 12 donuts and 12 holes\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/4 cups cake flour\u003c/li>\n\u003cli>2 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp ground cinnamon\u003c/li>\n\u003cli>1/8 tsp freshly grated nutmeg\u003c/li>\n\u003cli>3 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>2 large egg yolks\u003c/li>\n\u003cli>2/3 cup sour cream (not low-fat)\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Cinnamon-sugar\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup sugar\u003c/li>\n\u003cli>1 tbsp ground cinnamon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sift the flour, baking powder, cinnamon and nutmeg together into a bowl. In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer with the beaters), beat together the butter, sugar, and salt. Add the egg yolks and beat well until combined. Beat in half the flour, then the sour cream, and then the remaining flour, just until combined. Scrape down the bowl, cover it with plastic wrap, and refrigerate until chilled, about 1 hour. (The dough will be sticky.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_105759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105759\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-making-dough.jpg\" alt=\"Prepare the dough in the bowl of a stand mixer fitted with the paddle attachment. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepare the dough in the bowl of a stand mixer fitted with the paddle attachment. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105756\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105756\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-finished-dough.jpg\" alt=\"The prepped dough should then be covered with plastic wrap, and refrigerated until chilled, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The prepped dough should then be covered with plastic wrap, and refrigerated until chilled, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, whisk together the sugar and cinnamon. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_105835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon.jpg\" alt=\"n a large bowl, whisk together the sugar and cinnamon. Set aside.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">n a large bowl, whisk together the sugar and cinnamon. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Flour 1 to 2 large rimmed baking sheets. On a floured surface, roll out the dough to 1/2-inch thick. With a 3-inch-diameter donut cutter, cut out donuts and holes and space them evenly on the floured baking sheets. Re-roll the scraps and cut out additional holes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_105761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105761\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-roll-dough.jpg\" alt=\"On a floured surface, roll out the dough to 1/2-inch thick.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On a floured surface, roll out the dough to 1/2-inch thick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105760\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105760\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-mold.jpg\" alt=\"With a 3-inch-diameter donut cutter, cut out donuts and holes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With a 3-inch-diameter donut cutter, cut out donuts and holes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105753\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105753\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-dough-rise.jpg\" alt=\" Space the donuts and holes evenly on the floured baking sheets.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Space the donuts and holes evenly on the floured baking sheets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Fill a heavy pot with at least 2 inches of oil (the oil should not go more than halfway up the pan). Heat the oil over medium-high heat until a deep-frying thermometer registers 340˚F.\u003c/li>\n\u003cli>Using a spider or slotted spoon, carefully lower a few donuts in the oil; do not crowd the pot. The donuts will initially sink to the bottom, then rise to the top after about 30 seconds. Fry until golden brown and cooked through, about 3 minutes total, turning a few times (metal tongs are good for this). Remove with the spider or slotted spoon, drain on a wire rack over a paper towel, and let cool slightly. Repeat with the remaining donuts and holes. Adjust the temperature while frying to keep the heat consistent.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>https://youtu.be/Yuh5hZ0HKHM\u003c/p>\n\u003cfigure id=\"attachment_105757\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105757\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-fry.jpg\" alt=\"Fry until golden brown and cooked through, about 3 minutes total, turning a few times (metal tongs are good for this)\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry until golden brown and cooked through, about 3 minutes total, turning a few times (metal tongs are good for this) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Toss the warm donuts and holes in the cinnamon-sugar, then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_105762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105762\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-sugar.jpg\" alt=\"Toss the warm donuts and holes in the cinnamon-sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss the warm donuts and holes in the cinnamon-sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105755\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-final.jpg\" alt=\"Serve the Old-Fashioned Cinnamon-Sugar Cake Donuts\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Old-Fashioned Cinnamon-Sugar Cake Donuts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Tender and cakey on the inside, and crisp-crunchy on the outside with a generous dusting of cinnamon-sugar, these donuts are the perfect pairing to a hot cuppa joe.","status":"publish","parent":0,"modified":1546898160,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":810},"headData":{"title":"Fresh From the Fryer: Old-Fashioned Cinnamon-Sugar Cake Donuts | KQED","description":"Tender and cakey on the inside, and crisp-crunchy on the outside with a generous dusting of cinnamon-sugar, these donuts are the perfect pairing to a hot cuppa joe.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fresh From the Fryer: Old-Fashioned Cinnamon-Sugar Cake Donuts","datePublished":"2016-01-10T16:25:39.000Z","dateModified":"2019-01-07T21:56:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"101604 http://ww2.kqed.org/bayareabites/?p=101604","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/01/10/fresh-from-the-fryer-old-fashioned-cinnamon-sugar-cake-donuts/","disqusTitle":"Fresh From the Fryer: Old-Fashioned Cinnamon-Sugar Cake Donuts","path":"/bayareabites/101604/fresh-from-the-fryer-old-fashioned-cinnamon-sugar-cake-donuts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For quite a few years, I’ve been stymied by finding a cake donut recipe that I truly like, and that works. Either the dough is impossible to work with (overly runny, impossible to roll out) or they end up tough and dry. Batch after batch, the results were less than stellar.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>This one, however, has won my heart. A little spice in the donuts plus egg yolks and sour cream help keep them flavorful and tender, while a healthy dusting (ok, a thick coating) of cinnamon-sugar on the outside gives them a sugary kick and a crispy-crunchy bite. Essentially, these are like deep-fried cinnamon toast donuts. How can you argue with that!?\u003c/p>\n\u003cp>\u003cstrong>Here are some tips to ensure success:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Be sure to chill the dough so that it’s easier to roll out.\u003c/li>\n\u003cli>Set everything your fry station in advance so you are ready to fry: paper-towel-lined baking sheets, tongs, a large metal spatula/spider/slotted spoon, a cooling rack, and the bowl of cinnamon-sugar.\u003c/li>\n\u003cli>Make sure you heat the oil to the correct temperature and then keep a close eye on it, using a deep-fry thermometer. If the temperature is too low, you’ll end up with greasy donuts, and if it’s too high, you’ll end up with donuts that are overly brown on the outside and raw on the inside.\u003c/li>\n\u003cli>Toss the donuts in the cinnamon sugar while they are hot, it will help it stick better.\u003c/li>\n\u003c/ul>\n\u003cp>If you like, you can just opt for all donut holes, in which case just use a 1-inch round cutter. Just try not to eat all of them in one sitting.\u003c/p>\n\u003cfigure id=\"attachment_105758\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105758\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-holes-final.jpg\" alt=\"Old-Fashioned Cinnamon-Sugar Cake Donut Holes\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Old-Fashioned Cinnamon-Sugar Cake Donut Holes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Old-Fashioned Cinnamon-Sugar Cake Donuts\u003c/h3>\n\u003cp>\u003cem>Makes about 12 donuts and 12 holes\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/4 cups cake flour\u003c/li>\n\u003cli>2 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp ground cinnamon\u003c/li>\n\u003cli>1/8 tsp freshly grated nutmeg\u003c/li>\n\u003cli>3 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>2 large egg yolks\u003c/li>\n\u003cli>2/3 cup sour cream (not low-fat)\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Cinnamon-sugar\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup sugar\u003c/li>\n\u003cli>1 tbsp ground cinnamon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sift the flour, baking powder, cinnamon and nutmeg together into a bowl. In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer with the beaters), beat together the butter, sugar, and salt. Add the egg yolks and beat well until combined. Beat in half the flour, then the sour cream, and then the remaining flour, just until combined. Scrape down the bowl, cover it with plastic wrap, and refrigerate until chilled, about 1 hour. (The dough will be sticky.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_105759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105759\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-making-dough.jpg\" alt=\"Prepare the dough in the bowl of a stand mixer fitted with the paddle attachment. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepare the dough in the bowl of a stand mixer fitted with the paddle attachment. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105756\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105756\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-finished-dough.jpg\" alt=\"The prepped dough should then be covered with plastic wrap, and refrigerated until chilled, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The prepped dough should then be covered with plastic wrap, and refrigerated until chilled, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, whisk together the sugar and cinnamon. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_105835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon.jpg\" alt=\"n a large bowl, whisk together the sugar and cinnamon. Set aside.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">n a large bowl, whisk together the sugar and cinnamon. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Flour 1 to 2 large rimmed baking sheets. On a floured surface, roll out the dough to 1/2-inch thick. With a 3-inch-diameter donut cutter, cut out donuts and holes and space them evenly on the floured baking sheets. Re-roll the scraps and cut out additional holes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_105761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105761\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-roll-dough.jpg\" alt=\"On a floured surface, roll out the dough to 1/2-inch thick.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On a floured surface, roll out the dough to 1/2-inch thick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105760\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105760\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-mold.jpg\" alt=\"With a 3-inch-diameter donut cutter, cut out donuts and holes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With a 3-inch-diameter donut cutter, cut out donuts and holes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105753\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105753\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-dough-rise.jpg\" alt=\" Space the donuts and holes evenly on the floured baking sheets.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Space the donuts and holes evenly on the floured baking sheets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Fill a heavy pot with at least 2 inches of oil (the oil should not go more than halfway up the pan). Heat the oil over medium-high heat until a deep-frying thermometer registers 340˚F.\u003c/li>\n\u003cli>Using a spider or slotted spoon, carefully lower a few donuts in the oil; do not crowd the pot. The donuts will initially sink to the bottom, then rise to the top after about 30 seconds. Fry until golden brown and cooked through, about 3 minutes total, turning a few times (metal tongs are good for this). Remove with the spider or slotted spoon, drain on a wire rack over a paper towel, and let cool slightly. Repeat with the remaining donuts and holes. Adjust the temperature while frying to keep the heat consistent.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Yuh5hZ0HKHM'\n title='//www.youtube.com/embed/Yuh5hZ0HKHM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_105757\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105757\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-fry.jpg\" alt=\"Fry until golden brown and cooked through, about 3 minutes total, turning a few times (metal tongs are good for this)\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry until golden brown and cooked through, about 3 minutes total, turning a few times (metal tongs are good for this) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Toss the warm donuts and holes in the cinnamon-sugar, then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_105762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105762\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-sugar.jpg\" alt=\"Toss the warm donuts and holes in the cinnamon-sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss the warm donuts and holes in the cinnamon-sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105755\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-final.jpg\" alt=\"Serve the Old-Fashioned Cinnamon-Sugar Cake Donuts\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Old-Fashioned Cinnamon-Sugar Cake Donuts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/101604/fresh-from-the-fryer-old-fashioned-cinnamon-sugar-cake-donuts","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_2638","bayareabites_12"],"tags":["bayareabites_2889","bayareabites_131"],"featImg":"bayareabites_105754","label":"bayareabites"},"bayareabites_105292":{"type":"posts","id":"bayareabites_105292","meta":{"index":"posts_1591205157","site":"bayareabites","id":"105292","score":null,"sort":[1451578698000]},"guestAuthors":[],"slug":"bay-area-bites-new-years-eve-decadent-spread-of-bite-sized-appetizers","title":"Bay Area Bites New Year’s Eve Decadent Spread of Bite-Sized Appetizers","publishDate":1451578698,"format":"image","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Ready for the last splurge of the year? Get your party on this New Year’s Eve with a decadent spread of bite-sized appetizers. We’ve got you covered, from homemade caramelized onion dip and simple-yet-elegant prosciutto wrapped pears to the more elaborate ahi tuna poke tostada bites and grilled skirt steak crostini with chimichurri. And don’t think that we left out the sweets! You won’t be able to stop sampling our maple-bacon donut holes and mini Meyer lemon curd cupcakes. With all that glitters and shines this New Year’s, make sure your menu is a stand-out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/26/new-years-eve-appetizers-caramelized-onion-dip/\" target=\"_blank\">\u003cstrong>New Year’s Eve Party Appetizers: Caramelized Onion Dip\u003c/strong>\u003c/a>\u003cbr>\nForget store-bought, you haven’t had great onion dip until you make your own! \u003c/p>\n\u003cfigure id=\"attachment_105624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/26/new-years-eve-appetizers-caramelized-onion-dip/\" rel=\"attachment wp-att-105624\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1.jpg\" alt=\"Caramelized Onion Dip\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caramelized Onion Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/28/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Prosciutto-Wrapped Pears with Gorgonzola\u003c/strong>\u003c/a>\u003cbr>\nThe simplicity of this appetizer belies its explosion of sweet-salty flavor.\u003c/p>\n\u003cfigure id=\"attachment_105625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/28/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola/\" rel=\"attachment wp-att-105625\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1.jpg\" alt=\"Prosciutto-Wrapped Pears with Gorgonzola\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prosciutto-Wrapped Pears with Gorgonzola \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/29/new-years-eve-appetizers-ahi-tuna-mini-tostada-bites/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Ahi Tuna Mini Tostada Bites\u003c/strong>\u003c/a>\u003cbr>\nHands down our favorite appetizer of the year! These fresh ahi tuna poke tostadas are bursting with flavor. Your mouth will thank you.\u003c/p>\n\u003cfigure id=\"attachment_105627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/29/new-years-eve-appetizers-ahi-tuna-mini-tostada-bites/\" rel=\"attachment wp-att-105627\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1.jpg\" alt=\"Ahi Tuna Mini Tostada Bites\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ahi Tuna Mini Tostada Bites \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/27/new-years-eve-appetizers-skirt-steak-crostini-with-chimichurri/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Skirt Steak Crostini with Chimichurri\u003c/strong>\u003c/a>\u003cbr>\nSeared slices of skirt steak atop crostini makes the perfect foundation for tangy herbed chimichurri sauce in this hearty appetizer.\u003c/p>\n\u003cfigure id=\"attachment_105620\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/27/new-years-eve-appetizers-skirt-steak-crostini-with-chimichurri/\" rel=\"attachment wp-att-105620\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-final-1440x960-1.jpg\" alt=\"Skirt Steak Crostini with Chimichurri\" width=\"1440\" height=\"960\" class=\"size-full wp-image-105620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-960x640.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Skirt Steak Crostini with Chimichurri \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-mini-meyer-lemon-curd-cupcakes/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Mini Meyer Lemon Curd Cupcakes\u003c/strong>\u003c/a>\u003cbr>\nGild these little golden cupcakes with scrumptious lemon curd and you’ll wonder why every cupcake isn’t made this way.\u003c/p>\n\u003cfigure id=\"attachment_105626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-mini-meyer-lemon-curd-cupcakes/\" rel=\"attachment wp-att-105626\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1.jpg\" alt=\"Mini Meyer Lemon Curd Cupcakes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini Meyer Lemon Curd Cupcakes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Sweet and Savory Maple-Bacon Donut Holes\u003c/strong>\u003c/a>\u003cbr>\nMaple and bacon are a match made in heaven, so why not stick them into donut holes for the ultimate in decadence.\u003c/p>\n\u003cfigure id=\"attachment_105618\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes/\" rel=\"attachment wp-att-105618\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1.jpg\" alt=\"Maple-Bacon Donut Holes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple-Bacon Donut Holes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Ready for the last splurge of the year? Get your party on this New Year’s Eve with a decadent spread of bite-sized appetizers. ","status":"publish","parent":0,"modified":1514594060,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":334},"headData":{"title":"Bay Area Bites New Year’s Eve Decadent Spread of Bite-Sized Appetizers | KQED","description":"Ready for the last splurge of the year? Get your party on this New Year’s Eve with a decadent spread of bite-sized appetizers. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites New Year’s Eve Decadent Spread of Bite-Sized Appetizers","datePublished":"2015-12-31T16:18:18.000Z","dateModified":"2017-12-30T00:34:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"105292 http://ww2.kqed.org/bayareabites/?p=105292","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/31/bay-area-bites-new-years-eve-decadent-spread-of-bite-sized-appetizers/","disqusTitle":"Bay Area Bites New Year’s Eve Decadent Spread of Bite-Sized Appetizers","source":"Holiday Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/","path":"/bayareabites/105292/bay-area-bites-new-years-eve-decadent-spread-of-bite-sized-appetizers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ready for the last splurge of the year? Get your party on this New Year’s Eve with a decadent spread of bite-sized appetizers. We’ve got you covered, from homemade caramelized onion dip and simple-yet-elegant prosciutto wrapped pears to the more elaborate ahi tuna poke tostada bites and grilled skirt steak crostini with chimichurri. And don’t think that we left out the sweets! You won’t be able to stop sampling our maple-bacon donut holes and mini Meyer lemon curd cupcakes. With all that glitters and shines this New Year’s, make sure your menu is a stand-out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/26/new-years-eve-appetizers-caramelized-onion-dip/\" target=\"_blank\">\u003cstrong>New Year’s Eve Party Appetizers: Caramelized Onion Dip\u003c/strong>\u003c/a>\u003cbr>\nForget store-bought, you haven’t had great onion dip until you make your own! \u003c/p>\n\u003cfigure id=\"attachment_105624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/26/new-years-eve-appetizers-caramelized-onion-dip/\" rel=\"attachment wp-att-105624\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1.jpg\" alt=\"Caramelized Onion Dip\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caramelized Onion Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/28/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Prosciutto-Wrapped Pears with Gorgonzola\u003c/strong>\u003c/a>\u003cbr>\nThe simplicity of this appetizer belies its explosion of sweet-salty flavor.\u003c/p>\n\u003cfigure id=\"attachment_105625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/28/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola/\" rel=\"attachment wp-att-105625\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1.jpg\" alt=\"Prosciutto-Wrapped Pears with Gorgonzola\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prosciutto-Wrapped Pears with Gorgonzola \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/29/new-years-eve-appetizers-ahi-tuna-mini-tostada-bites/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Ahi Tuna Mini Tostada Bites\u003c/strong>\u003c/a>\u003cbr>\nHands down our favorite appetizer of the year! These fresh ahi tuna poke tostadas are bursting with flavor. Your mouth will thank you.\u003c/p>\n\u003cfigure id=\"attachment_105627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/29/new-years-eve-appetizers-ahi-tuna-mini-tostada-bites/\" rel=\"attachment wp-att-105627\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1.jpg\" alt=\"Ahi Tuna Mini Tostada Bites\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ahi Tuna Mini Tostada Bites \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/27/new-years-eve-appetizers-skirt-steak-crostini-with-chimichurri/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Skirt Steak Crostini with Chimichurri\u003c/strong>\u003c/a>\u003cbr>\nSeared slices of skirt steak atop crostini makes the perfect foundation for tangy herbed chimichurri sauce in this hearty appetizer.\u003c/p>\n\u003cfigure id=\"attachment_105620\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/27/new-years-eve-appetizers-skirt-steak-crostini-with-chimichurri/\" rel=\"attachment wp-att-105620\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-final-1440x960-1.jpg\" alt=\"Skirt Steak Crostini with Chimichurri\" width=\"1440\" height=\"960\" class=\"size-full wp-image-105620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-960x640.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Skirt Steak Crostini with Chimichurri \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-mini-meyer-lemon-curd-cupcakes/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Mini Meyer Lemon Curd Cupcakes\u003c/strong>\u003c/a>\u003cbr>\nGild these little golden cupcakes with scrumptious lemon curd and you’ll wonder why every cupcake isn’t made this way.\u003c/p>\n\u003cfigure id=\"attachment_105626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-mini-meyer-lemon-curd-cupcakes/\" rel=\"attachment wp-att-105626\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1.jpg\" alt=\"Mini Meyer Lemon Curd Cupcakes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini Meyer Lemon Curd Cupcakes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Sweet and Savory Maple-Bacon Donut Holes\u003c/strong>\u003c/a>\u003cbr>\nMaple and bacon are a match made in heaven, so why not stick them into donut holes for the ultimate in decadence.\u003c/p>\n\u003cfigure id=\"attachment_105618\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes/\" rel=\"attachment wp-att-105618\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1.jpg\" alt=\"Maple-Bacon Donut Holes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple-Bacon Donut Holes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/105292/bay-area-bites-new-years-eve-decadent-spread-of-bite-sized-appetizers","authors":["5015","5014"],"series":["bayareabites_15124"],"categories":["bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1453","bayareabites_15174","bayareabites_15175","bayareabites_11553","bayareabites_1867","bayareabites_2889","bayareabites_706","bayareabites_3202","bayareabites_1686","bayareabites_11522","bayareabites_116","bayareabites_714","bayareabites_15176"],"featImg":"bayareabites_105621","label":"source_bayareabites_105292"},"bayareabites_104222":{"type":"posts","id":"bayareabites_104222","meta":{"index":"posts_1591205157","site":"bayareabites","id":"104222","score":null,"sort":[1449244841000]},"guestAuthors":[],"slug":"hanukkah-treats-strawberry-jam-filled-jelly-donuts-sufganiyot","title":"Hanukkah Treats: Strawberry Jam-Filled Jelly Donuts (Sufganiyot)","publishDate":1449244841,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Crisp and golden brown on the outside, and stuffed with jam (or sometimes vanilla custard) on the inside, these little round jelly donuts (\u003ca href=\"https://en.wikipedia.org/wiki/Sufganiyah\" target=\"_blank\">sufganiyot\u003c/a>) are a beloved treat during \u003ca href=\"https://en.wikipedia.org/wiki/Hanukkah\" target=\"_blank\">Hanukkah\u003c/a>, the Jewish Festival of Lights, commemorating the rededication of the Temple in Jerusalem. Foods fried in oil are eaten to symbolize the miracle of a one-day supply of oil actually lasting eight days to keep the Temple's menorah illuminated. Sufganiyot are a common sight in Israel at nearly every bakery and market this time of year, and are also celebrated and consumed throughout the world. Potato \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/latkes/\" target=\"_blank\">latkes\u003c/a> are another classic dish served during Hanukkah, as well as other types of vegetables fritters, cheese-based recipes, and braised brisket. \u003c/p>\n\u003cp>You can make the yeasted dough the night before if you like, just be sure to let it come to room temperature for an hour before proceeding with the recipe. \u003c/p>\n\u003cp>\u003cstrong>*A note on the jam:\u003c/strong> Be sure to choose a thick jam for this. Strawberry is the traditional choice, but you can really use any flavor you like. If your jam isn’t thick, you can thicken it by boiling it with a teaspoon of cornstarch until it thickens slightly. Let it cool completely before proceeding.\u003c/p>\n\u003cfigure id=\"attachment_104259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-final1920c.jpg\" alt=\"Strawberry Jam-Filled Jelly Donuts (Sufganiyot)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry Jam-Filled Jelly Donuts (Sufganiyot) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sufganiyot (Jelly Donuts)\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen donuts\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2¾ cups all-purpose flour\u003c/li>\n\u003cli>1 cup whole milk, warm (105 to 115˚F)\u003c/li>\n\u003cli>1/4 cup granulated sugar\u003c/li>\n\u003cli>1 packet (2¼ tsp) active dry yeast\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>3 large egg yolks\u003c/li>\n\u003cli>1/4 cup unsalted butter, softened\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003cli>2 cups strawberry jam*\u003c/li>\n\u003cli>Powdered sugar, for dusting\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, whisk together 3/4 cup flour, the warm milk, sugar, and yeast. Let this mixture stand for 10 minutes. Add the remaining flour, salt, egg yolks, butter, and vanilla and beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky. Cover the bowl with plastic wrap and set aside in a warm place to rise for 1 hour, or refrigerate for up to overnight (if refrigerated, let come to room temperature for 1 hour before proceeding).\u003c/li>\n\u003cfigure id=\"attachment_104290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-sticky.jpg\" alt=\"Beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-grow.jpg\" alt=\"The raised dough is ready to roll out.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The raised dough is ready to roll out. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Dust 2 rimmed baking sheets with a decent amount of flour. Roll out the dough to about 1/2-inch thick. With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. Press together the scraps, re-roll, and cut out more rounds.\u003c/li>\n\u003cp>https://youtu.be/IpfUbKDDIYI\u003c/p>\n\u003cfigure id=\"attachment_104273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-cutter.jpg\" alt=\"With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place the dough rounds at least 1 inch apart on the baking sheets and cover the baking sheets loosely with plastic wrap. Set in a warm place to rise until they are puffy and nearly double in size, 15 to 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_104277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-pan.jpg\" alt=\"Place the dough rounds at least 1 inch apart on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the dough rounds at least 1 inch apart on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fill a heavy pot with at least 2 inches of oil (the oil should not go more than halfway up the pan). Heat the oil over medium-high heat until a deep-frying thermometer registers 360˚F. Using a spider or slotted spoon, carefully lower a few donuts in the oil; do not crowd the pot.\u003c/li>\n\u003cp> https://youtu.be/8COyboMINU0\u003c/p>\n\u003cli>Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. Remove with the spider or slotted spoon, drain on a wire rack over a paper towel, and let cool. Repeat with the remaining donuts. Adjust the temperature while frying to keep the heat consistent.\u003c/li>\n\u003cfigure id=\"attachment_104282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-fry1.jpg\" alt=\"Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-group-fried1.jpg\" alt=\"Drain on a wire rack over a paper towel, and let cool.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain on a wire rack over a paper towel, and let cool. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the jam to a piping bag fitted with a small, plain tip. Using a paring knife, cut a small hole into the side of each donut, pressing the knife into the donut to cut a little “pocket.” Be careful not to cut all the way through the sides of the donut. Pipe a few teaspoons of jam into each donut (don’t pipe so much in there that the donut bursts though!). Dust with powdered sugar and serve.\u003c/li>\n\u003cfigure id=\"attachment_104261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-insert-jelly.jpg\" alt=\"Pipe a few teaspoons of jam into each donut.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pipe a few teaspoons of jam into each donut. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104253\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1.jpg\" alt=\"Dust with powdered sugar and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dust with powdered sugar and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-final1920a.jpg\" alt=\"Strawberry Jam-Filled Jelly Donuts (Sufganiyot)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry Jam-Filled Jelly Donuts (Sufganiyot) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"One bite of these deep-fried sugary treats filled with sweet strawberry jam will light up your Hanukkah celebration.","status":"publish","parent":0,"modified":1543350124,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":811},"headData":{"title":"Hanukkah Treats: Strawberry Jam-Filled Jelly Donuts (Sufganiyot) | KQED","description":"One bite of these deep-fried sugary treats filled with sweet strawberry jam will light up your Hanukkah celebration.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Hanukkah Treats: Strawberry Jam-Filled Jelly Donuts (Sufganiyot)","datePublished":"2015-12-04T16:00:41.000Z","dateModified":"2018-11-27T20:22:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"104222 http://ww2.kqed.org/bayareabites/?p=104222","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/04/hanukkah-treats-strawberry-jam-filled-jelly-donuts-sufganiyot/","disqusTitle":"Hanukkah Treats: Strawberry Jam-Filled Jelly Donuts (Sufganiyot)","source":"Holiday Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/","path":"/bayareabites/104222/hanukkah-treats-strawberry-jam-filled-jelly-donuts-sufganiyot","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Crisp and golden brown on the outside, and stuffed with jam (or sometimes vanilla custard) on the inside, these little round jelly donuts (\u003ca href=\"https://en.wikipedia.org/wiki/Sufganiyah\" target=\"_blank\">sufganiyot\u003c/a>) are a beloved treat during \u003ca href=\"https://en.wikipedia.org/wiki/Hanukkah\" target=\"_blank\">Hanukkah\u003c/a>, the Jewish Festival of Lights, commemorating the rededication of the Temple in Jerusalem. Foods fried in oil are eaten to symbolize the miracle of a one-day supply of oil actually lasting eight days to keep the Temple's menorah illuminated. Sufganiyot are a common sight in Israel at nearly every bakery and market this time of year, and are also celebrated and consumed throughout the world. Potato \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/latkes/\" target=\"_blank\">latkes\u003c/a> are another classic dish served during Hanukkah, as well as other types of vegetables fritters, cheese-based recipes, and braised brisket. \u003c/p>\n\u003cp>You can make the yeasted dough the night before if you like, just be sure to let it come to room temperature for an hour before proceeding with the recipe. \u003c/p>\n\u003cp>\u003cstrong>*A note on the jam:\u003c/strong> Be sure to choose a thick jam for this. Strawberry is the traditional choice, but you can really use any flavor you like. If your jam isn’t thick, you can thicken it by boiling it with a teaspoon of cornstarch until it thickens slightly. Let it cool completely before proceeding.\u003c/p>\n\u003cfigure id=\"attachment_104259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-final1920c.jpg\" alt=\"Strawberry Jam-Filled Jelly Donuts (Sufganiyot)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry Jam-Filled Jelly Donuts (Sufganiyot) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sufganiyot (Jelly Donuts)\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen donuts\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2¾ cups all-purpose flour\u003c/li>\n\u003cli>1 cup whole milk, warm (105 to 115˚F)\u003c/li>\n\u003cli>1/4 cup granulated sugar\u003c/li>\n\u003cli>1 packet (2¼ tsp) active dry yeast\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>3 large egg yolks\u003c/li>\n\u003cli>1/4 cup unsalted butter, softened\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003cli>2 cups strawberry jam*\u003c/li>\n\u003cli>Powdered sugar, for dusting\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, whisk together 3/4 cup flour, the warm milk, sugar, and yeast. Let this mixture stand for 10 minutes. Add the remaining flour, salt, egg yolks, butter, and vanilla and beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky. Cover the bowl with plastic wrap and set aside in a warm place to rise for 1 hour, or refrigerate for up to overnight (if refrigerated, let come to room temperature for 1 hour before proceeding).\u003c/li>\n\u003cfigure id=\"attachment_104290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-sticky.jpg\" alt=\"Beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-grow.jpg\" alt=\"The raised dough is ready to roll out.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The raised dough is ready to roll out. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Dust 2 rimmed baking sheets with a decent amount of flour. Roll out the dough to about 1/2-inch thick. With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. Press together the scraps, re-roll, and cut out more rounds.\u003c/li>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/IpfUbKDDIYI'\n title='//www.youtube.com/embed/IpfUbKDDIYI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_104273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-cutter.jpg\" alt=\"With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place the dough rounds at least 1 inch apart on the baking sheets and cover the baking sheets loosely with plastic wrap. Set in a warm place to rise until they are puffy and nearly double in size, 15 to 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_104277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-pan.jpg\" alt=\"Place the dough rounds at least 1 inch apart on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the dough rounds at least 1 inch apart on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fill a heavy pot with at least 2 inches of oil (the oil should not go more than halfway up the pan). Heat the oil over medium-high heat until a deep-frying thermometer registers 360˚F. Using a spider or slotted spoon, carefully lower a few donuts in the oil; do not crowd the pot.\u003c/li>\n\u003cp> https://youtu.be/8COyboMINU0\u003c/p>\n\u003cli>Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. Remove with the spider or slotted spoon, drain on a wire rack over a paper towel, and let cool. Repeat with the remaining donuts. Adjust the temperature while frying to keep the heat consistent.\u003c/li>\n\u003cfigure id=\"attachment_104282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-fry1.jpg\" alt=\"Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-group-fried1.jpg\" alt=\"Drain on a wire rack over a paper towel, and let cool.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain on a wire rack over a paper towel, and let cool. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the jam to a piping bag fitted with a small, plain tip. Using a paring knife, cut a small hole into the side of each donut, pressing the knife into the donut to cut a little “pocket.” Be careful not to cut all the way through the sides of the donut. Pipe a few teaspoons of jam into each donut (don’t pipe so much in there that the donut bursts though!). Dust with powdered sugar and serve.\u003c/li>\n\u003cfigure id=\"attachment_104261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-insert-jelly.jpg\" alt=\"Pipe a few teaspoons of jam into each donut.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pipe a few teaspoons of jam into each donut. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104253\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1.jpg\" alt=\"Dust with powdered sugar and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dust with powdered sugar and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-final1920a.jpg\" alt=\"Strawberry Jam-Filled Jelly Donuts (Sufganiyot)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry Jam-Filled Jelly Donuts (Sufganiyot) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/104222/hanukkah-treats-strawberry-jam-filled-jelly-donuts-sufganiyot","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_3140","bayareabites_2889","bayareabites_131","bayareabites_1671","bayareabites_3532"],"featImg":"bayareabites_104262","label":"source_bayareabites_104222"},"bayareabites_101599":{"type":"posts","id":"bayareabites_101599","meta":{"index":"posts_1591205157","site":"bayareabites","id":"101599","score":null,"sort":[1443828958000]},"guestAuthors":[],"slug":"fresh-from-the-fryer-vanilla-bean-glazed-raised-donuts","title":"Fresh From the Fryer: Vanilla Bean Glazed Raised Donuts","publishDate":1443828958,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Who isn’t a sucker for a really great donut?! Tender, fluffy, and a little bit chewy, there is almost nothing quite like a sweet glazed donut fresh from the fryer. Making donuts might seem like a daunting task, and they do take a bit of time, but I’ll give you plenty of tips to make it seem like you’ve been frying up donuts for years.\u003c/p>\n\u003cp>The recipe that follows is for a sinfully simple yeasted, or raised, donut. These are the kinds you find most often (the iconic Krispy Kreme), and the base dough for many variations, from vanilla glazed and chocolate glazed to jelly-filled, custard-filled, maple bars, and apple fritters. \u003c/p>\n\u003cp>Because this is a yeasted dough, you need to let the dough rise, then shape it and let the donuts proof (or puff up) before frying. Allow yourself a few hours to make these, but if you want to get a head start, make the dough and let it rise overnight in the fridge. Then just pull it out in the morning while you make coffee and let it come to room temperature (about 1 hour). Roll, cut out shapes, let it proof, and bingo, you have a decadent breakfast fit for a queen. Your family will thank you.\u003c/p>\n\u003cp>Glaze the donuts when they are fresh from the fryer and warm (just make sure to cool them enough so you can actually handle them without burning yourself). If you want to decorate the donuts—with sprinkles, coarse sugar, toasted chopped nuts, crumbled crisp-cooked bacon, or whatever you fancy—be sure to do it right away, before the glaze sets.\u003c/p>\n\u003cp>This is a great starter recipe, but swap out the glaze (chocolate, salted caramel, maple) or add chopped fresh herbs (thyme, basil) or citrus zest (lemon, lime, grapefruit) to make your own favorite flavor combination. \u003c/p>\n\u003cfigure id=\"attachment_101622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/donuts-final-above.jpg\" alt=\"Vanilla Bean Glazed Raised Donuts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101622\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vanilla Bean Glazed Raised Donuts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Vanilla Bean Glazed Raised Donuts\u003c/h3>\n\u003cp>\u003cem>Makes 1 dozen donuts and 1 dozen holes\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cp>\u003cstrong>\u003cem>Donuts\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>2¾ cups bread flour\u003c/li>\n\u003cli>1 packet (2¼ tsp) rapid rise (instant) yeast\u003c/li>\n\u003cli>1/4 cup granulated sugar\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1 cup whole milk, warm (105 to 115˚F)\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>3 large egg yolks\u003c/li>\n\u003cli>1/4 cup unsalted butter, softened\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Vanilla glaze\u003c/em>\u003c/strong>\n\u003cli>3 cups confectioner’s sugar, sifted\u003c/li>\n\u003cli>1/3 cup hot water\u003c/li>\n\u003cli>1/2 to 1 vanilla bean, split lengthwise and seeds scraped out (save the pod for making vanilla sugar)\u003c/li>\n\u003cli>1 tsp light corn syrup\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cp> \u003c/p>\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, yeast, sugar, and salt. In another bowl, whisk together the warm milk, egg yolks, and vanilla. Add to the dry ingredients along with the butter and beat until smooth, about 3 minutes; it will be slightly sticky. Cover the bowl with plastic wrap and set aside in a warm place to rise for 1 hour, or refrigerate for up to 12 hours.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101643,101640,101636,101634,101616,101635,101620\"]\u003c/p>\n\u003cli>Flour 1 to 2 large rimmed baking sheets. Roll out the dough to 1/2-inch thick. With a 3-inch-diameter donut cutter, cut out donuts and holes. Re-roll the scraps and cut out additional holes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101644,101639,101617,101619,101642,101638\"]\u003c/p>\n\u003cli>Place the donuts at least 1 inch apart on the baking sheets and cover loosely with plastic wrap. Set in a warm place to rise until they are puffy and nearly double in size, 15 to 30 minutes. They are ready when the dough springs back slowly after being touched with a fingertip (if it springs back at once, it needs more time; if it collapses it has over-proofed and you can re-roll the dough and cut it once).\u003c/li>\n\u003cli>While the donuts rise, make the glaze: In a shallow bowl, whisk together all of the glaze ingredients until smooth. Fill a heavy pot with at least 2 inches of oil (the oil should not go more than halfway up the pan). Heat the oil over medium-high heat until a deep-frying thermometer registers 360˚F.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101637,101627,101626,101615,101625\"]\u003c/p>\n\u003cli>Using a spider or slotted spoon, carefully lower a few donuts in the oil; do not crowd the pot. Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. Remove with the spider or slotted spoon, drain on a wire rack over a paper towel, and let cool slightly before glazing. Repeat with the remaining donuts. Adjust the temperature while frying to keep the heat consistent.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101631,101628,101630,101629\"]\u003c/p>\n\u003cli>While the donuts are still warm, dip them, top-side-down into the glaze. Let the excess glaze drip off, and then let dry on a wire rack set over a baking sheet.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_101609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/donuts-final.jpg\" alt=\"Vanilla Bean Glazed Raised Donuts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101609\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vanilla Bean Glazed Raised Donuts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Once you’ve eaten a homemade donut fresh from the fryer, there’s no going back. This is a great starter recipe—use it to create your own flavor creations.","status":"publish","parent":0,"modified":1444060363,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":869},"headData":{"title":"Fresh From the Fryer: Vanilla Bean Glazed Raised Donuts | KQED","description":"Once you’ve eaten a homemade donut fresh from the fryer, there’s no going back. This is a great starter recipe—use it to create your own flavor creations.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fresh From the Fryer: Vanilla Bean Glazed Raised Donuts","datePublished":"2015-10-02T23:35:58.000Z","dateModified":"2015-10-05T15:52:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"101599 http://ww2.kqed.org/bayareabites/?p=101599","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/02/fresh-from-the-fryer-vanilla-bean-glazed-raised-donuts/","disqusTitle":"Fresh From the Fryer: Vanilla Bean Glazed Raised Donuts","path":"/bayareabites/101599/fresh-from-the-fryer-vanilla-bean-glazed-raised-donuts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Who isn’t a sucker for a really great donut?! Tender, fluffy, and a little bit chewy, there is almost nothing quite like a sweet glazed donut fresh from the fryer. Making donuts might seem like a daunting task, and they do take a bit of time, but I’ll give you plenty of tips to make it seem like you’ve been frying up donuts for years.\u003c/p>\n\u003cp>The recipe that follows is for a sinfully simple yeasted, or raised, donut. These are the kinds you find most often (the iconic Krispy Kreme), and the base dough for many variations, from vanilla glazed and chocolate glazed to jelly-filled, custard-filled, maple bars, and apple fritters. \u003c/p>\n\u003cp>Because this is a yeasted dough, you need to let the dough rise, then shape it and let the donuts proof (or puff up) before frying. Allow yourself a few hours to make these, but if you want to get a head start, make the dough and let it rise overnight in the fridge. Then just pull it out in the morning while you make coffee and let it come to room temperature (about 1 hour). Roll, cut out shapes, let it proof, and bingo, you have a decadent breakfast fit for a queen. Your family will thank you.\u003c/p>\n\u003cp>Glaze the donuts when they are fresh from the fryer and warm (just make sure to cool them enough so you can actually handle them without burning yourself). If you want to decorate the donuts—with sprinkles, coarse sugar, toasted chopped nuts, crumbled crisp-cooked bacon, or whatever you fancy—be sure to do it right away, before the glaze sets.\u003c/p>\n\u003cp>This is a great starter recipe, but swap out the glaze (chocolate, salted caramel, maple) or add chopped fresh herbs (thyme, basil) or citrus zest (lemon, lime, grapefruit) to make your own favorite flavor combination. \u003c/p>\n\u003cfigure id=\"attachment_101622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/donuts-final-above.jpg\" alt=\"Vanilla Bean Glazed Raised Donuts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101622\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vanilla Bean Glazed Raised Donuts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Vanilla Bean Glazed Raised Donuts\u003c/h3>\n\u003cp>\u003cem>Makes 1 dozen donuts and 1 dozen holes\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cp>\u003cstrong>\u003cem>Donuts\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>2¾ cups bread flour\u003c/li>\n\u003cli>1 packet (2¼ tsp) rapid rise (instant) yeast\u003c/li>\n\u003cli>1/4 cup granulated sugar\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1 cup whole milk, warm (105 to 115˚F)\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>3 large egg yolks\u003c/li>\n\u003cli>1/4 cup unsalted butter, softened\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Vanilla glaze\u003c/em>\u003c/strong>\n\u003cli>3 cups confectioner’s sugar, sifted\u003c/li>\n\u003cli>1/3 cup hot water\u003c/li>\n\u003cli>1/2 to 1 vanilla bean, split lengthwise and seeds scraped out (save the pod for making vanilla sugar)\u003c/li>\n\u003cli>1 tsp light corn syrup\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cp> \u003c/p>\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, yeast, sugar, and salt. In another bowl, whisk together the warm milk, egg yolks, and vanilla. Add to the dry ingredients along with the butter and beat until smooth, about 3 minutes; it will be slightly sticky. Cover the bowl with plastic wrap and set aside in a warm place to rise for 1 hour, or refrigerate for up to 12 hours.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"101643,101640,101636,101634,101616,101635,101620","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Flour 1 to 2 large rimmed baking sheets. Roll out the dough to 1/2-inch thick. With a 3-inch-diameter donut cutter, cut out donuts and holes. Re-roll the scraps and cut out additional holes.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"101644,101639,101617,101619,101642,101638","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Place the donuts at least 1 inch apart on the baking sheets and cover loosely with plastic wrap. Set in a warm place to rise until they are puffy and nearly double in size, 15 to 30 minutes. They are ready when the dough springs back slowly after being touched with a fingertip (if it springs back at once, it needs more time; if it collapses it has over-proofed and you can re-roll the dough and cut it once).\u003c/li>\n\u003cli>While the donuts rise, make the glaze: In a shallow bowl, whisk together all of the glaze ingredients until smooth. Fill a heavy pot with at least 2 inches of oil (the oil should not go more than halfway up the pan). Heat the oil over medium-high heat until a deep-frying thermometer registers 360˚F.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"101637,101627,101626,101615,101625","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Using a spider or slotted spoon, carefully lower a few donuts in the oil; do not crowd the pot. Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. Remove with the spider or slotted spoon, drain on a wire rack over a paper towel, and let cool slightly before glazing. Repeat with the remaining donuts. Adjust the temperature while frying to keep the heat consistent.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"101631,101628,101630,101629","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>While the donuts are still warm, dip them, top-side-down into the glaze. Let the excess glaze drip off, and then let dry on a wire rack set over a baking sheet.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_101609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/donuts-final.jpg\" alt=\"Vanilla Bean Glazed Raised Donuts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101609\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vanilla Bean Glazed Raised Donuts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/101599/fresh-from-the-fryer-vanilla-bean-glazed-raised-donuts","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_12"],"tags":["bayareabites_2889","bayareabites_131"],"featImg":"bayareabites_101613","label":"bayareabites"},"bayareabites_87808":{"type":"posts","id":"bayareabites_87808","meta":{"index":"posts_1591205157","site":"bayareabites","id":"87808","score":null,"sort":[1411086381000]},"guestAuthors":[],"slug":"sweet-dunkin-donuts-and-krispy-kreme-pump-up-pledge-on-palm-oil","title":"Sweet: Dunkin' Donuts and Krispy Kreme Pump Up Pledge On Palm Oil","publishDate":1411086381,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_87809\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/donut-glaze-1_enl-b1962630c1193b118837de380a2964bed16295f6-e1411086084472.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/donut-glaze-1_enl-b1962630c1193b118837de380a2964bed16295f6-e1411086084472.jpg\" alt=\"Krispy Kreme and Dunkin' Donuts have pledged to source palm oil from suppliers who are not clear-cutting rain forests. Photo: Meredith Rizzo/NPR\" width=\"1000\" height=\"666\" class=\"size-full wp-image-87809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Krispy Kreme and Dunkin' Donuts have pledged to source palm oil from suppliers who are not clear-cutting rain forests. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/18/349562067/sweet-dunkin-donuts-and-krispy-kreme-pump-up-pledge-on-palm-oil\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/18/14)\u003c/p>\n\u003cp>Environmentalists say two major doughnut chains got a little sweeter this week.\u003c/p>\n\u003cp>Krispy Kreme and Dunkin' Brands have both made new commitments to source palm oil for frying their goodies from suppliers who are not clear-cutting forests.\u003c/p>\n\u003cp>As we \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/06/319231081/doughnut-day-downer-palm-oil-in-pastries-drives-deforestation\">reported\u003c/a> back in June, leading doughnut retailers have been sourcing some of their palm oil from suppliers who have a history of clear-cutting rain forests and destroying wildlife habitat and carbon-rich peatlands.\u003c/p>\n\u003cp>The practices were outlined in a report called \"\u003ca href=\"http://www.forestheroes.org/deforestation_doughnuts_our_new_report_on_the_dark_side_of_the_doughnut_industry\">Deforestation Doughnuts,\u003c/a>\" by the rain forest protection coalition Forest Heroes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This week, Forest Heroes is applauding the industry. \"The one-two punch of Dunkin' Donuts and Krispy Kreme going deforestation-free signal a rapid shift in the U.S. fast food industry,\" Deborah Lapidus, campaign director of Forest Heroes, writes in a statement.\u003c/p>\n\u003cp>\"Now, consumers who care about forests and wildlife can know that indulging in a tasty treat won't threaten tigers and orangutans,\" Lapidus says.\u003c/p>\n\u003cp>Krispy Kreme updated its palm oil sourcing policy on its website, committing to 100 percent responsible sourcing of palm oil.\u003c/p>\n\u003cp>\"Krispy Kreme will work with its suppliers to meet these commitments as rapidly as possible, with a deadline for full compliance by the end of 2016. Suppliers who are found not in compliance will be required to submit a viable action plan for closing any identified gaps, or risk removal from the brand's supply chain,\" the policy says.\u003c/p>\n\u003cp>And in a \u003ca href=\"http://www.prnewswire.com/news-releases/dunkin-brands-announces-commitment-to-100-sustainable-palm-oil-275283651.html\">news release\u003c/a>, Dunkin' Donuts made a similar announcement: \"Dunkin' Brands will work with its suppliers and its franchisee-owned purchasing cooperative to source palm oil that is 100 percent fully traceable to the mill by the end of 2015, and to the plantation by the end of 2016 for use in Dunkin' Donuts U.S. restaurants,\" the statement reads.\u003c/p>\n\u003cp>The Union of Concerned Scientists has weighed in on the new commitments as well.\u003c/p>\n\u003cp>\"We all know that fast food isn't great for our health, but Dunkin' Brands and Krispy Kreme have demonstrated it doesn't have to be bad for the health of the planet as well,\" writes \u003ca href=\"http://www.ucsusa.org/about/staff/staff/calen-may-tobin.html\">Calen May-Tobin\u003c/a>, the lead analyst for the Union of Concerned Scientists' Tropical Forest and Climate Initiative.\u003c/p>\n\u003cp>May-Tobin previously put together \u003ca href=\"http://www.ucsusa.org/global_warming/solutions/stop-deforestation/palm-oil-scorecard.html\">an analysis\u003c/a> that examined palm oil sourcing practices for 30 leading consumer brands.\u003c/p>\n\u003cp>\"These announcements demonstrate the power that consumers can have to move companies,\" May-Tobin writes.\u003c/p>\n\u003cp>As we've reported, environmental and consumer groups have used lots of tactics to get the attention of company leaders. For instance, a shareholder advocate for \u003ca href=\"http://greencentury.com/?gclid=CJ-D7KzL27wCFeYDOgod6TYA0g\">Green Century Capital Management\u003c/a>, a mutual fund company that attracts green-minded investors\u003cem>\u003c/em>, got on an earnings conference call in August 2013 with the CEO of Kellogg to ask about the company's palm oil policy.\u003c/p>\n\u003cp>And though Kellogg was already at work drafting a new policy, the shareholder questioning may have helped to nudge the process along.\u003c/p>\n\u003cp>The Rainforest Action Network points out that lots of other big food companies have stepped up to strengthen their palm oil purchasing commitments, including Nestle, Mars, Mondelez, and ConAgra Foods.\u003c/p>\n\u003cp>The advocacy group applauds the announcements of the big doughnut chains.\u003c/p>\n\u003cp>But is there a holdout? Forest Heroes says it is waiting for action by another large chain, Tim Hortons, which was \u003ca href=\"http://www.npr.org/2014/08/26/343420295/burger-announces-merger-with-tim-hortons-move-to-canada\">recently bought\u003c/a> by Burger King and is a big player in the doughnut biz.\u003c/p>\n\u003cp>\"If Americans can eat deforestation-free doughnuts, what is Tim Hortons waiting for, eh?\" Kevin Grandia, Forest Heroes' Canada campaign coordinator, says in a statement.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Two major doughnut chains have bowed to consumer pressure to better police their palm oil purchases. Environmentalists say it's a win for consumers, trees and animals.","status":"publish","parent":0,"modified":1411086381,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":625},"headData":{"title":"Sweet: Dunkin' Donuts and Krispy Kreme Pump Up Pledge On Palm Oil | KQED","description":"Two major doughnut chains have bowed to consumer pressure to better police their palm oil purchases. Environmentalists say it's a win for consumers, trees and animals.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Sweet: Dunkin' Donuts and Krispy Kreme Pump Up Pledge On Palm Oil","datePublished":"2014-09-19T00:26:21.000Z","dateModified":"2014-09-19T00:26:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"87808 http://blogs.kqed.org/bayareabites/?p=87808","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/09/18/sweet-dunkin-donuts-and-krispy-kreme-pump-up-pledge-on-palm-oil/","disqusTitle":"Sweet: Dunkin' Donuts and Krispy Kreme Pump Up Pledge On Palm Oil","nprByline":"Allison Aubrey","nprStoryId":"349562067","nprApiLink":"http://api.npr.org/query?id=349562067&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/09/18/349562067/sweet-dunkin-donuts-and-krispy-kreme-pump-up-pledge-on-palm-oil?ft=3&f=349562067","nprRetrievedStory":"1","nprPubDate":"Thu, 18 Sep 2014 17:57:00 -0400","nprStoryDate":"Thu, 18 Sep 2014 16:33:00 -0400","nprLastModifiedDate":"Thu, 18 Sep 2014 17:57:08 -0400","path":"/bayareabites/87808/sweet-dunkin-donuts-and-krispy-kreme-pump-up-pledge-on-palm-oil","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87809\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/donut-glaze-1_enl-b1962630c1193b118837de380a2964bed16295f6-e1411086084472.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/donut-glaze-1_enl-b1962630c1193b118837de380a2964bed16295f6-e1411086084472.jpg\" alt=\"Krispy Kreme and Dunkin' Donuts have pledged to source palm oil from suppliers who are not clear-cutting rain forests. Photo: Meredith Rizzo/NPR\" width=\"1000\" height=\"666\" class=\"size-full wp-image-87809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Krispy Kreme and Dunkin' Donuts have pledged to source palm oil from suppliers who are not clear-cutting rain forests. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/18/349562067/sweet-dunkin-donuts-and-krispy-kreme-pump-up-pledge-on-palm-oil\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/18/14)\u003c/p>\n\u003cp>Environmentalists say two major doughnut chains got a little sweeter this week.\u003c/p>\n\u003cp>Krispy Kreme and Dunkin' Brands have both made new commitments to source palm oil for frying their goodies from suppliers who are not clear-cutting forests.\u003c/p>\n\u003cp>As we \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/06/319231081/doughnut-day-downer-palm-oil-in-pastries-drives-deforestation\">reported\u003c/a> back in June, leading doughnut retailers have been sourcing some of their palm oil from suppliers who have a history of clear-cutting rain forests and destroying wildlife habitat and carbon-rich peatlands.\u003c/p>\n\u003cp>The practices were outlined in a report called \"\u003ca href=\"http://www.forestheroes.org/deforestation_doughnuts_our_new_report_on_the_dark_side_of_the_doughnut_industry\">Deforestation Doughnuts,\u003c/a>\" by the rain forest protection coalition Forest Heroes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This week, Forest Heroes is applauding the industry. \"The one-two punch of Dunkin' Donuts and Krispy Kreme going deforestation-free signal a rapid shift in the U.S. fast food industry,\" Deborah Lapidus, campaign director of Forest Heroes, writes in a statement.\u003c/p>\n\u003cp>\"Now, consumers who care about forests and wildlife can know that indulging in a tasty treat won't threaten tigers and orangutans,\" Lapidus says.\u003c/p>\n\u003cp>Krispy Kreme updated its palm oil sourcing policy on its website, committing to 100 percent responsible sourcing of palm oil.\u003c/p>\n\u003cp>\"Krispy Kreme will work with its suppliers to meet these commitments as rapidly as possible, with a deadline for full compliance by the end of 2016. Suppliers who are found not in compliance will be required to submit a viable action plan for closing any identified gaps, or risk removal from the brand's supply chain,\" the policy says.\u003c/p>\n\u003cp>And in a \u003ca href=\"http://www.prnewswire.com/news-releases/dunkin-brands-announces-commitment-to-100-sustainable-palm-oil-275283651.html\">news release\u003c/a>, Dunkin' Donuts made a similar announcement: \"Dunkin' Brands will work with its suppliers and its franchisee-owned purchasing cooperative to source palm oil that is 100 percent fully traceable to the mill by the end of 2015, and to the plantation by the end of 2016 for use in Dunkin' Donuts U.S. restaurants,\" the statement reads.\u003c/p>\n\u003cp>The Union of Concerned Scientists has weighed in on the new commitments as well.\u003c/p>\n\u003cp>\"We all know that fast food isn't great for our health, but Dunkin' Brands and Krispy Kreme have demonstrated it doesn't have to be bad for the health of the planet as well,\" writes \u003ca href=\"http://www.ucsusa.org/about/staff/staff/calen-may-tobin.html\">Calen May-Tobin\u003c/a>, the lead analyst for the Union of Concerned Scientists' Tropical Forest and Climate Initiative.\u003c/p>\n\u003cp>May-Tobin previously put together \u003ca href=\"http://www.ucsusa.org/global_warming/solutions/stop-deforestation/palm-oil-scorecard.html\">an analysis\u003c/a> that examined palm oil sourcing practices for 30 leading consumer brands.\u003c/p>\n\u003cp>\"These announcements demonstrate the power that consumers can have to move companies,\" May-Tobin writes.\u003c/p>\n\u003cp>As we've reported, environmental and consumer groups have used lots of tactics to get the attention of company leaders. For instance, a shareholder advocate for \u003ca href=\"http://greencentury.com/?gclid=CJ-D7KzL27wCFeYDOgod6TYA0g\">Green Century Capital Management\u003c/a>, a mutual fund company that attracts green-minded investors\u003cem>\u003c/em>, got on an earnings conference call in August 2013 with the CEO of Kellogg to ask about the company's palm oil policy.\u003c/p>\n\u003cp>And though Kellogg was already at work drafting a new policy, the shareholder questioning may have helped to nudge the process along.\u003c/p>\n\u003cp>The Rainforest Action Network points out that lots of other big food companies have stepped up to strengthen their palm oil purchasing commitments, including Nestle, Mars, Mondelez, and ConAgra Foods.\u003c/p>\n\u003cp>The advocacy group applauds the announcements of the big doughnut chains.\u003c/p>\n\u003cp>But is there a holdout? Forest Heroes says it is waiting for action by another large chain, Tim Hortons, which was \u003ca href=\"http://www.npr.org/2014/08/26/343420295/burger-announces-merger-with-tim-hortons-move-to-canada\">recently bought\u003c/a> by Burger King and is a big player in the doughnut biz.\u003c/p>\n\u003cp>\"If Americans can eat deforestation-free doughnuts, what is Tim Hortons waiting for, eh?\" Kevin Grandia, Forest Heroes' Canada campaign coordinator, says in a statement.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/87808/sweet-dunkin-donuts-and-krispy-kreme-pump-up-pledge-on-palm-oil","authors":["byline_bayareabites_87808"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_4084","bayareabites_10916","bayareabites_60"],"tags":["bayareabites_13098","bayareabites_2889","bayareabites_131","bayareabites_13827","bayareabites_13826","bayareabites_11870","bayareabites_13825","bayareabites_10921"],"featImg":"bayareabites_87809","label":"bayareabites"},"bayareabites_78635":{"type":"posts","id":"bayareabites_78635","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78635","score":null,"sort":[1393451267000]},"guestAuthors":[],"slug":"fat-tuesday-the-many-different-doughnuts-of-mardi-gras","title":"Fat Tuesday: The Many Different Doughnuts of Mardi Gras","publishDate":1393451267,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78636\" class=\"wp-caption aligncenter\" style=\"max-width: 1606px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsmain_custom-f86530e52c1bce57498ff026f52c75ed0302f9f1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsmain_custom-f86530e52c1bce57498ff026f52c75ed0302f9f1.jpg\" alt=\"A Mardi Gras treat fit for a king. Photo: Emily Hilliard/NPR\" width=\"1606\" height=\"980\" class=\"size-full wp-image-78636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Mardi Gras treat fit for a king. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Emily Hilliard, \u003ca href=\"http://www.npr.org/2014/02/26/282908382/fat-tuesday-the-many-different-doughnuts-of-mardi-gras\" target=\"_blank\">Kitchen Window at NPR Food\u003c/a> (2/26/2014)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#paczki\">Paczki\u003c/a>, \u003ca href=\"#fasnacht\">Fasnacht\u003c/a>, \u003ca href=\"#beignets\">Beignets\u003c/a> and \u003ca href=\"#cenci\">Cenci\u003c/a>.\u003c/p>\n\u003cp>The history of doughnuts is intrinsically linked to the celebration of Mardi Gras. \"Fat Tuesday\" — the Christian day of revelry and indulgence before the austere season of Lent — features dough deep-fried in fat as its main staple.\u003c/p>\n\u003cp>Among the first foods to be deep-fried were Roman \u003cem>scriblita\u003c/em>, a precursor to today's doughnuts and fritters. Originating in the medieval era, most Christian European traditions have developed a version of fried dough for Shrove Tuesday (another name for the day before Lent starts). The rich treats presented a way to use up all of the butter, sugar and fat in the house prior to the self-denying diets of Lent. Traditionally it was an opportunity for indulgence, a day when, once a year, communities would go through the labor-intensive and expensive process of deep-frying in order to partake in a luxurious treat.\u003c/p>\n\u003cp>In Poland and Polish communities in the United States, such as in the Midwest, Fat Tuesday is given another name — \"Paczki Day,\" referring to the dense yet puffy jelly-filled doughnuts enjoyed on the occasion. \u003ca href=\"http://www.americanfoodroots.com/features/polish-paczki-the-midwests-last-fling-before-lent/\">\u003cem>Paczki\u003c/em>\u003c/a> were traditionally filled with rose hip jam or a stewed plum concoction called \u003cem>powidla\u003c/em>, though today they often contain a variety of different jams and custards.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The history of colonization and immigration from the \"old world\" to the new can be traced through the evolution of doughnuts such as \u003cem>paczki\u003c/em>. These celebration foods were important, and were both preserved and altered as they interacted with new ingredients and other influences in their new homes\u003c/p>\n\u003cp>Portuguese \u003cem>malasadas\u003c/em>, also enjoyed on Shrove Tuesday, or \"Malasada Day,\" were another such confection. The raised doughnuts were brought to Hawaii by sugar plantation workers in the late 1800s. Though originally they had no holes or fillings, they have evolved there to include fillings with Hawaiian ingredients such as guava and coconut. They are also popular among Portuguese communities in New England.\u003c/p>\n\u003cp>The German take on pre-Lenten doughnuts are called \u003cem>fastnachts\u003c/em> (or \u003cem>fasnachts\u003c/em>), bearing the same name as the traditional Carnival celebration, which translates as \"fast night.\" The golden-brown yeasted treats, related to bismarks and berliners, are also found in Pennsylvania Dutch and Moravian enclaves in the United States. (In Maryland, the same doughnuts are called kinklings.) Traditional \u003cem>fastnachts\u003c/em> are fried in lard and, like \u003cem>malasadas,\u003c/em> do not have a hole or contain filling. The Pennsylvania Dutch version often includes mashed potatoes in the recipe, making a heartier and denser doughnut — something to stick to your ribs until the end of Lent.\u003c/p>\n\u003cp>Beignets are the most widely known Mardi Gras doughnut. The recipe for the light and eggy pillows of fried dough was brought to Louisiana when French Acadians were deported there in the 18th century. But there is another, lesser-known Carnival doughnut in New Orleans — \u003ca href=\"http://www.americanfoodroots.com/50-states/calas-and-beignets-both-in-new-orleans-to-party/\">calas\u003c/a>. Sweet, fried rice dumplings, calas originate from the West African enslaved people who were brought to the area in the late 1700s. The recipe was passed on among Catholic African-American families who served them at Mardi Gras and other celebrations, and they're making a comeback in New Orleans restaurants, where they're offered as both savory and sweet dishes.\u003c/p>\n\u003cp>Italy has two pre-Lenten fried confections: Both \u003cem>castagnoles\u003c/em>, fried cake puffs soaked in liqueur, and \u003cem>cenci\u003c/em> (also called \u003cem>frappe\u003c/em>), crispy strips of fried pastry similar to funnel cake, are enjoyed during \u003cem>Carnevale\u003c/em>.\u003c/p>\n\u003cp>As it goes with traditional recipes that have undergone many relocations, transitions and generations, there are many variations and not one definitive source for all of these varying Carnival delights. No matter which you chose, celebrate next Tuesday the way it's supposed to be — with a hearty helping of dough and fat.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"paczki\">\u003c/a>Paczki\u003c/h3>\n\u003cp>\u003cem>Polish paczki are dense yet puffy fruit-filled doughnuts that have become a Fat Tuesday mainstay in Polish communities across the United States. They're traditionally filled with rose hip jam or stewed plums, but you can use your favorite jam. This recipe is adapted from \u003c/em>Polish Heritage Cookery\u003cem> by Robert and Maria Stybel (Hippocrene, 2005).\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78637\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutspaczki_custom-42eb4a41eddf1317c88322fab4bb0064dcde4c3a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutspaczki_custom-42eb4a41eddf1317c88322fab4bb0064dcde4c3a.jpg\" alt=\"Paczki. Photo: Emily Hilliard/NPR\" width=\"1536\" height=\"1023\" class=\"size-full wp-image-78637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paczki. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes approximately 2 dozen\u003c/em>\u003c/p>\n\u003cp>2 packets active dry yeast\u003c/p>\n\u003cp>1 cup whole milk, lukewarm\u003c/p>\n\u003cp>3 1/2 cups all-purpose flour, plus additional for rolling\u003c/p>\n\u003cp>1 tablespoon white sugar\u003c/p>\n\u003cp>8 large egg yolks\u003c/p>\n\u003cp>2/3 cup powdered sugar, plus more for dusting\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>3 tablespoons rum\u003c/p>\n\u003cp>1 stick salted butter, melted and lukewarm\u003c/p>\n\u003cp>Canola oil for frying (or lard for a more traditional paczki)\u003c/p>\n\u003cp>Jam for filling\u003c/p>\n\u003cp>In a medium bowl, dissolve yeast in lukewarm milk. Sift in 1 cup of the flour and the white sugar. Whisk together, cover and let stand in a warm place to let rise, 5 to 10 minutes.\u003c/p>\n\u003cp>Using a stand mixer, or whisk and large bowl, beat the egg yolks with powdered sugar and vanilla until fluffy. In a large bowl, sift remaining flour, add yeast mixture, egg mixture and rum.\u003c/p>\n\u003cp>Knead dough until it is smooth and glossy. Return to the bowl and mix in melted butter and continue to knead until dough no longer clings to the hands and bowl and air bubbles begin to appear.\u003c/p>\n\u003cp>Cover bowl with cloth and let rise in a warm place until doubled, about 1 hour. Punch dough down and let it rise again, about 45 minutes. Transfer dough to a floured surface, and roll out about 1/2-inch thick. With a biscuit cutter, cut into rounds. Place on a baking sheet covered with parchment paper and cover with a cloth while you heat the oil.\u003c/p>\n\u003cp>Pour oil into a deep, heavy saucepan with high sides, until about 3 inches deep. Bring to 360 to 375 degrees F over medium heat. Working in batches, fry paczki until puffed and golden brown, about 2 minutes on each side. Transfer to a paper towel-lined plate and let cool.\u003c/p>\n\u003cp>Once cool, insert a small hole into the side of the doughnut and fill with jam using a pastry bag. Dust with powdered sugar and eat fresh.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"fasnacht\">\u003c/a>Fasnacht (Or Fastnacht)\u003c/h3>\n\u003cp>\u003cem>Fastnachts are yeasted doughnuts of German descent that bear the same name as the traditional pre-Lenten celebration, which translates as \"fast night.\" They typically have no hole or filling and are dusted with powdered sugar. This recipe, like many Pennsylvania Dutch recipes for fasnacht, uses powdered sugar. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78638\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsfasnacht_enl-2e4a25232d0654a41291aacecc9cda63c12b4136.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsfasnacht_enl-2e4a25232d0654a41291aacecc9cda63c12b4136.jpg\" alt=\"Fasnacht. Photo: Emily Hilliard/NPR\" width=\"1536\" height=\"1023\" class=\"size-full wp-image-78638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fasnacht. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes approximately 2 dozen\u003c/em>\u003c/p>\n\u003cp>1 packet active dry yeast\u003c/p>\n\u003cp>1/2 cup whole milk, lukewarm\u003c/p>\n\u003cp>1/2 cup sugar, plus a pinch\u003c/p>\n\u003cp>2 1/2 cups all-purpose flour\u003c/p>\n\u003cp>1/2 cup mashed potatoes\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1 1/2 tablespoon unsalted butter, melted\u003c/p>\n\u003cp>1 large egg, beaten\u003c/p>\n\u003cp>Canola oil for frying (or traditionally, lard)\u003c/p>\n\u003cp>Powdered sugar, for dusting\u003c/p>\n\u003cp>In a medium bowl, sprinkle the yeast over the warm milk, add a pinch of sugar and whisk together. Set aside in a warm place to rise, 5 to 10 minutes.\u003c/p>\n\u003cp>In a large bowl or in the bowl of a stand mixer fitted with the dough hook, combine flour, mashed potatoes, 1/2 cup sugar and salt. Add the yeast mixture, butter and beaten egg. Mix together until combined.\u003c/p>\n\u003cp>Turn the dough out on a floured surface and knead until the dough is elastic and not sticky, about 3 to 4 minutes. Roll out dough about 1/2-inch thick and cut into squares (a round biscuit cutter is also OK, though squares are traditional).\u003c/p>\n\u003cp>Place the cut doughnuts on a floured cookie sheet, cover with a cloth, and let rise 30 to 40 minutes.\u003c/p>\n\u003cp>Meanwhile, in a deep, heavy saucepan with high sides, pour oil about 3 inches deep. Bring to 360-375 degrees F over medium heat. Working in batches, fry fasnacht until puffed and golden brown, about 2 minutes on each side. Transfer to a paper towel-lined plate and let cool.\u003c/p>\n\u003cp>Once cool, dust with powdered sugar and serve warm.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"beignets\">\u003c/a>Beignets\u003c/h3>\n\u003cp>\u003cem>Beignets are the classic pillowy, fried dough confections traditionally eaten at French Mardi Gras celebrations and now ubiquitous in Louisiana and other areas of the South. I recommend making the dough the night before so you can fry and eat them fresh first thing the next morning. This recipe is adapted from \u003ca href=\"http://whatscookingamerica.net/History/BeignetsHistory.htm\">What's Cooking America\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78639\" class=\"wp-caption aligncenter\" style=\"max-width: 1539px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsbeignets_custom-fa9cf533a0937def36e01073c658044821c6baef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsbeignets_custom-fa9cf533a0937def36e01073c658044821c6baef.jpg\" alt=\"Beignets. Photo: Emily Hilliard/NPR\" width=\"1539\" height=\"1022\" class=\"size-full wp-image-78639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 18 to 24 beignets\u003c/em>\u003c/p>\n\u003cp>1 cup lukewarm water\u003c/p>\n\u003cp>3 teaspoons active dry yeast\u003c/p>\n\u003cp>1/4 cup white sugar, plus a pinch\u003c/p>\n\u003cp>4 cups all-purpose flour\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1 large egg, beaten\u003c/p>\n\u003cp>2 tablespoons unsalted butter, softened\u003c/p>\n\u003cp>1/2 cup evaporated milk\u003c/p>\n\u003cp>Vegetable oil for deep-frying\u003c/p>\n\u003cp>Powdered sugar for dusting\u003c/p>\n\u003cp>In a medium bowl, place water, yeast and pinch of sugar. Whisk together and let sit to dissolve yeast, 5 to 10 minutes.\u003c/p>\n\u003cp>In a large bowl or bowl of a stand mixer fitted with the dough hook, combine flour, 1/4 cup sugar and salt.\u003c/p>\n\u003cp>Add yeast mixture and stir until incorporated. Add egg, butter and evaporated milk and mix until well combined and dough is smooth.\u003c/p>\n\u003cp>Remove dough from bowl and roll out onto a lightly oiled surface. Form dough into a ball and place in a lightly greased bowl. Cover with plastic wrap and refrigerate until chilled, 3 to 4 hours or overnight.\u003c/p>\n\u003cp>Once chilled, remove dough from the refrigerator and roll out on a lightly floured surface about 1/2-inch thick. Cut into squares and place on a baking sheet lined with parchment paper. Cover with a cloth and set aside while you heat the oil.\u003c/p>\n\u003cp>In a deep heavy saucepan with high sides, heat 3 inches of oil to 360-375 degrees F. Working in batches, fry the beignets for 2 minutes on each side, until puffed and golden brown. Using a wire skimmer or slotted spatula, transfer to a paper towel-lined plate to drain. Transfer to a baking sheet and let cool completely. Dust with powdered sugar and serve warm or at room temperature.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cenci\">\u003c/a>Cenci\u003c/h3>\n\u003cp>\u003cem>Different from the other recipes featured here, Italian \u003c/em>cenci\u003cem> (literally, \"rags\") are strips of fried pastry that are said to have been made from leftover scraps of dough. They are known by different names across Italy and are akin to elephant ears or funnel cake in the United States. This recipe is adapted from \u003c/em>Cucina Povera: Tuscan Peasant Cooking\u003cem> by Pamela Sheldon Johns (Andrews McMeel, 2011).\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78640\" class=\"wp-caption aligncenter\" style=\"max-width: 1592px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutscenci_custom-6cc92f7d6c3e1bc704dfbe4774e2016216e23c57.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutscenci_custom-6cc92f7d6c3e1bc704dfbe4774e2016216e23c57.jpg\" alt=\"Cenci. Photo: Emily Hilliard/NPR\" width=\"1592\" height=\"988\" class=\"size-full wp-image-78640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cenci. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 3 dozen\u003c/em>\u003c/p>\n\u003cp>1/3 cup white sugar\u003c/p>\n\u003cp>4 large eggs\u003c/p>\n\u003cp>4 tablespoons unsalted butter, softened\u003c/p>\n\u003cp>1 cup sparkling water, dry white wine or vin santo\u003c/p>\n\u003cp>Grated zest of 1 lemon\u003c/p>\n\u003cp>Pinch of salt\u003c/p>\n\u003cp>3 cups all-purpose flour\u003c/p>\n\u003cp>Vegetable oil for deep-frying\u003c/p>\n\u003cp>Powdered sugar for dusting\u003c/p>\n\u003cp>In a large bowl or bowl of a stand mixer, combine the sugar, eggs and butter. Beat with a wooden spoon or stand mixer until creamy.\u003c/p>\n\u003cp>Stir in the sparkling water or wine, lemon zest and salt. Stir in the flour, blending until well-combined and dough is stiff, though sticky. Cover with plastic wrap and refrigerate for 1 hour.\u003c/p>\n\u003cp>On a lightly floured surface, roll the dough out to a thickness of 1/8 inch. Using a fluted pastry wheel, cut the dough into 1-by-3-inch strips. Make a cut down the center of each strip, leaving the ends attached.\u003c/p>\n\u003cp>In a deep heavy saucepan with high sides, heat 3 inches of oil to 360-375 degrees F. Working in batches, fry the pastry for 3 to 4 minutes, or until golden. Using a wire skimmer or slotted spatula, transfer to a paper towel-lined plate to drain. Transfer to a baking sheet and let cool completely.\u003c/p>\n\u003cp>Dust with powdered sugar and serve warm or at room temperature. \u003c/p>\n\u003chr>\n\u003ch3>About the Author\u003c/h3>\n\u003cp>Emily Hilliard is a folklorist and writer living in Washington, D.C. She writes the pie blog \u003ca href=\"http://www.nothinginthehouse.com/\">Nothing-in-the-House\u003c/a> and recently released the cookbook \u003ca href=\"http://www.etsy.com/listing/113875269/pie-a-hand-drawn-almanac\">PIE. A Hand Drawn Almanac\u003c/a> with illustrator \u003ca href=\"http://www.elizabethgraeber.com/\">Elizabeth Graeber\u003c/a>. Find more of Emily's work on \u003ca href=\"http://emilyehilliard.com/\">her website\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"On the day of indulgence before the austere season of Lent, celebrate as you're meant to: with a hearty helping of dough and fat.","status":"publish","parent":0,"modified":1393436967,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":86,"wordCount":2030},"headData":{"title":"Fat Tuesday: The Many Different Doughnuts of Mardi Gras | KQED","description":"On the day of indulgence before the austere season of Lent, celebrate as you're meant to: with a hearty helping of dough and fat.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fat Tuesday: The Many Different Doughnuts of Mardi Gras","datePublished":"2014-02-26T21:47:47.000Z","dateModified":"2014-02-26T17:49:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"78635 http://blogs.kqed.org/bayareabites/?p=78635","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/26/fat-tuesday-the-many-different-doughnuts-of-mardi-gras/","disqusTitle":"Fat Tuesday: The Many Different Doughnuts of Mardi Gras","nprByline":"Emily Hilliard","nprStoryId":"282908382","nprApiLink":"http://api.npr.org/query?id=282908382&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2014/02/26/282908382/fat-tuesday-the-many-different-doughnuts-of-mardi-gras?ft=3&f=282908382","nprRetrievedStory":"1","nprPubDate":"Wed, 26 Feb 2014 11:02:00 -0500","nprStoryDate":"Wed, 26 Feb 2014 10:34:00 -0500","nprLastModifiedDate":"Wed, 26 Feb 2014 11:02:29 -0500","path":"/bayareabites/78635/fat-tuesday-the-many-different-doughnuts-of-mardi-gras","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78636\" class=\"wp-caption aligncenter\" style=\"max-width: 1606px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsmain_custom-f86530e52c1bce57498ff026f52c75ed0302f9f1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsmain_custom-f86530e52c1bce57498ff026f52c75ed0302f9f1.jpg\" alt=\"A Mardi Gras treat fit for a king. Photo: Emily Hilliard/NPR\" width=\"1606\" height=\"980\" class=\"size-full wp-image-78636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Mardi Gras treat fit for a king. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Emily Hilliard, \u003ca href=\"http://www.npr.org/2014/02/26/282908382/fat-tuesday-the-many-different-doughnuts-of-mardi-gras\" target=\"_blank\">Kitchen Window at NPR Food\u003c/a> (2/26/2014)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#paczki\">Paczki\u003c/a>, \u003ca href=\"#fasnacht\">Fasnacht\u003c/a>, \u003ca href=\"#beignets\">Beignets\u003c/a> and \u003ca href=\"#cenci\">Cenci\u003c/a>.\u003c/p>\n\u003cp>The history of doughnuts is intrinsically linked to the celebration of Mardi Gras. \"Fat Tuesday\" — the Christian day of revelry and indulgence before the austere season of Lent — features dough deep-fried in fat as its main staple.\u003c/p>\n\u003cp>Among the first foods to be deep-fried were Roman \u003cem>scriblita\u003c/em>, a precursor to today's doughnuts and fritters. Originating in the medieval era, most Christian European traditions have developed a version of fried dough for Shrove Tuesday (another name for the day before Lent starts). The rich treats presented a way to use up all of the butter, sugar and fat in the house prior to the self-denying diets of Lent. Traditionally it was an opportunity for indulgence, a day when, once a year, communities would go through the labor-intensive and expensive process of deep-frying in order to partake in a luxurious treat.\u003c/p>\n\u003cp>In Poland and Polish communities in the United States, such as in the Midwest, Fat Tuesday is given another name — \"Paczki Day,\" referring to the dense yet puffy jelly-filled doughnuts enjoyed on the occasion. \u003ca href=\"http://www.americanfoodroots.com/features/polish-paczki-the-midwests-last-fling-before-lent/\">\u003cem>Paczki\u003c/em>\u003c/a> were traditionally filled with rose hip jam or a stewed plum concoction called \u003cem>powidla\u003c/em>, though today they often contain a variety of different jams and custards.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The history of colonization and immigration from the \"old world\" to the new can be traced through the evolution of doughnuts such as \u003cem>paczki\u003c/em>. These celebration foods were important, and were both preserved and altered as they interacted with new ingredients and other influences in their new homes\u003c/p>\n\u003cp>Portuguese \u003cem>malasadas\u003c/em>, also enjoyed on Shrove Tuesday, or \"Malasada Day,\" were another such confection. The raised doughnuts were brought to Hawaii by sugar plantation workers in the late 1800s. Though originally they had no holes or fillings, they have evolved there to include fillings with Hawaiian ingredients such as guava and coconut. They are also popular among Portuguese communities in New England.\u003c/p>\n\u003cp>The German take on pre-Lenten doughnuts are called \u003cem>fastnachts\u003c/em> (or \u003cem>fasnachts\u003c/em>), bearing the same name as the traditional Carnival celebration, which translates as \"fast night.\" The golden-brown yeasted treats, related to bismarks and berliners, are also found in Pennsylvania Dutch and Moravian enclaves in the United States. (In Maryland, the same doughnuts are called kinklings.) Traditional \u003cem>fastnachts\u003c/em> are fried in lard and, like \u003cem>malasadas,\u003c/em> do not have a hole or contain filling. The Pennsylvania Dutch version often includes mashed potatoes in the recipe, making a heartier and denser doughnut — something to stick to your ribs until the end of Lent.\u003c/p>\n\u003cp>Beignets are the most widely known Mardi Gras doughnut. The recipe for the light and eggy pillows of fried dough was brought to Louisiana when French Acadians were deported there in the 18th century. But there is another, lesser-known Carnival doughnut in New Orleans — \u003ca href=\"http://www.americanfoodroots.com/50-states/calas-and-beignets-both-in-new-orleans-to-party/\">calas\u003c/a>. Sweet, fried rice dumplings, calas originate from the West African enslaved people who were brought to the area in the late 1700s. The recipe was passed on among Catholic African-American families who served them at Mardi Gras and other celebrations, and they're making a comeback in New Orleans restaurants, where they're offered as both savory and sweet dishes.\u003c/p>\n\u003cp>Italy has two pre-Lenten fried confections: Both \u003cem>castagnoles\u003c/em>, fried cake puffs soaked in liqueur, and \u003cem>cenci\u003c/em> (also called \u003cem>frappe\u003c/em>), crispy strips of fried pastry similar to funnel cake, are enjoyed during \u003cem>Carnevale\u003c/em>.\u003c/p>\n\u003cp>As it goes with traditional recipes that have undergone many relocations, transitions and generations, there are many variations and not one definitive source for all of these varying Carnival delights. No matter which you chose, celebrate next Tuesday the way it's supposed to be — with a hearty helping of dough and fat.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"paczki\">\u003c/a>Paczki\u003c/h3>\n\u003cp>\u003cem>Polish paczki are dense yet puffy fruit-filled doughnuts that have become a Fat Tuesday mainstay in Polish communities across the United States. They're traditionally filled with rose hip jam or stewed plums, but you can use your favorite jam. This recipe is adapted from \u003c/em>Polish Heritage Cookery\u003cem> by Robert and Maria Stybel (Hippocrene, 2005).\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78637\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutspaczki_custom-42eb4a41eddf1317c88322fab4bb0064dcde4c3a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutspaczki_custom-42eb4a41eddf1317c88322fab4bb0064dcde4c3a.jpg\" alt=\"Paczki. Photo: Emily Hilliard/NPR\" width=\"1536\" height=\"1023\" class=\"size-full wp-image-78637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paczki. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes approximately 2 dozen\u003c/em>\u003c/p>\n\u003cp>2 packets active dry yeast\u003c/p>\n\u003cp>1 cup whole milk, lukewarm\u003c/p>\n\u003cp>3 1/2 cups all-purpose flour, plus additional for rolling\u003c/p>\n\u003cp>1 tablespoon white sugar\u003c/p>\n\u003cp>8 large egg yolks\u003c/p>\n\u003cp>2/3 cup powdered sugar, plus more for dusting\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>3 tablespoons rum\u003c/p>\n\u003cp>1 stick salted butter, melted and lukewarm\u003c/p>\n\u003cp>Canola oil for frying (or lard for a more traditional paczki)\u003c/p>\n\u003cp>Jam for filling\u003c/p>\n\u003cp>In a medium bowl, dissolve yeast in lukewarm milk. Sift in 1 cup of the flour and the white sugar. Whisk together, cover and let stand in a warm place to let rise, 5 to 10 minutes.\u003c/p>\n\u003cp>Using a stand mixer, or whisk and large bowl, beat the egg yolks with powdered sugar and vanilla until fluffy. In a large bowl, sift remaining flour, add yeast mixture, egg mixture and rum.\u003c/p>\n\u003cp>Knead dough until it is smooth and glossy. Return to the bowl and mix in melted butter and continue to knead until dough no longer clings to the hands and bowl and air bubbles begin to appear.\u003c/p>\n\u003cp>Cover bowl with cloth and let rise in a warm place until doubled, about 1 hour. Punch dough down and let it rise again, about 45 minutes. Transfer dough to a floured surface, and roll out about 1/2-inch thick. With a biscuit cutter, cut into rounds. Place on a baking sheet covered with parchment paper and cover with a cloth while you heat the oil.\u003c/p>\n\u003cp>Pour oil into a deep, heavy saucepan with high sides, until about 3 inches deep. Bring to 360 to 375 degrees F over medium heat. Working in batches, fry paczki until puffed and golden brown, about 2 minutes on each side. Transfer to a paper towel-lined plate and let cool.\u003c/p>\n\u003cp>Once cool, insert a small hole into the side of the doughnut and fill with jam using a pastry bag. Dust with powdered sugar and eat fresh.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"fasnacht\">\u003c/a>Fasnacht (Or Fastnacht)\u003c/h3>\n\u003cp>\u003cem>Fastnachts are yeasted doughnuts of German descent that bear the same name as the traditional pre-Lenten celebration, which translates as \"fast night.\" They typically have no hole or filling and are dusted with powdered sugar. This recipe, like many Pennsylvania Dutch recipes for fasnacht, uses powdered sugar. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78638\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsfasnacht_enl-2e4a25232d0654a41291aacecc9cda63c12b4136.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsfasnacht_enl-2e4a25232d0654a41291aacecc9cda63c12b4136.jpg\" alt=\"Fasnacht. Photo: Emily Hilliard/NPR\" width=\"1536\" height=\"1023\" class=\"size-full wp-image-78638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fasnacht. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes approximately 2 dozen\u003c/em>\u003c/p>\n\u003cp>1 packet active dry yeast\u003c/p>\n\u003cp>1/2 cup whole milk, lukewarm\u003c/p>\n\u003cp>1/2 cup sugar, plus a pinch\u003c/p>\n\u003cp>2 1/2 cups all-purpose flour\u003c/p>\n\u003cp>1/2 cup mashed potatoes\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1 1/2 tablespoon unsalted butter, melted\u003c/p>\n\u003cp>1 large egg, beaten\u003c/p>\n\u003cp>Canola oil for frying (or traditionally, lard)\u003c/p>\n\u003cp>Powdered sugar, for dusting\u003c/p>\n\u003cp>In a medium bowl, sprinkle the yeast over the warm milk, add a pinch of sugar and whisk together. Set aside in a warm place to rise, 5 to 10 minutes.\u003c/p>\n\u003cp>In a large bowl or in the bowl of a stand mixer fitted with the dough hook, combine flour, mashed potatoes, 1/2 cup sugar and salt. Add the yeast mixture, butter and beaten egg. Mix together until combined.\u003c/p>\n\u003cp>Turn the dough out on a floured surface and knead until the dough is elastic and not sticky, about 3 to 4 minutes. Roll out dough about 1/2-inch thick and cut into squares (a round biscuit cutter is also OK, though squares are traditional).\u003c/p>\n\u003cp>Place the cut doughnuts on a floured cookie sheet, cover with a cloth, and let rise 30 to 40 minutes.\u003c/p>\n\u003cp>Meanwhile, in a deep, heavy saucepan with high sides, pour oil about 3 inches deep. Bring to 360-375 degrees F over medium heat. Working in batches, fry fasnacht until puffed and golden brown, about 2 minutes on each side. Transfer to a paper towel-lined plate and let cool.\u003c/p>\n\u003cp>Once cool, dust with powdered sugar and serve warm.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"beignets\">\u003c/a>Beignets\u003c/h3>\n\u003cp>\u003cem>Beignets are the classic pillowy, fried dough confections traditionally eaten at French Mardi Gras celebrations and now ubiquitous in Louisiana and other areas of the South. I recommend making the dough the night before so you can fry and eat them fresh first thing the next morning. This recipe is adapted from \u003ca href=\"http://whatscookingamerica.net/History/BeignetsHistory.htm\">What's Cooking America\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78639\" class=\"wp-caption aligncenter\" style=\"max-width: 1539px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsbeignets_custom-fa9cf533a0937def36e01073c658044821c6baef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsbeignets_custom-fa9cf533a0937def36e01073c658044821c6baef.jpg\" alt=\"Beignets. Photo: Emily Hilliard/NPR\" width=\"1539\" height=\"1022\" class=\"size-full wp-image-78639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 18 to 24 beignets\u003c/em>\u003c/p>\n\u003cp>1 cup lukewarm water\u003c/p>\n\u003cp>3 teaspoons active dry yeast\u003c/p>\n\u003cp>1/4 cup white sugar, plus a pinch\u003c/p>\n\u003cp>4 cups all-purpose flour\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1 large egg, beaten\u003c/p>\n\u003cp>2 tablespoons unsalted butter, softened\u003c/p>\n\u003cp>1/2 cup evaporated milk\u003c/p>\n\u003cp>Vegetable oil for deep-frying\u003c/p>\n\u003cp>Powdered sugar for dusting\u003c/p>\n\u003cp>In a medium bowl, place water, yeast and pinch of sugar. Whisk together and let sit to dissolve yeast, 5 to 10 minutes.\u003c/p>\n\u003cp>In a large bowl or bowl of a stand mixer fitted with the dough hook, combine flour, 1/4 cup sugar and salt.\u003c/p>\n\u003cp>Add yeast mixture and stir until incorporated. Add egg, butter and evaporated milk and mix until well combined and dough is smooth.\u003c/p>\n\u003cp>Remove dough from bowl and roll out onto a lightly oiled surface. Form dough into a ball and place in a lightly greased bowl. Cover with plastic wrap and refrigerate until chilled, 3 to 4 hours or overnight.\u003c/p>\n\u003cp>Once chilled, remove dough from the refrigerator and roll out on a lightly floured surface about 1/2-inch thick. Cut into squares and place on a baking sheet lined with parchment paper. Cover with a cloth and set aside while you heat the oil.\u003c/p>\n\u003cp>In a deep heavy saucepan with high sides, heat 3 inches of oil to 360-375 degrees F. Working in batches, fry the beignets for 2 minutes on each side, until puffed and golden brown. Using a wire skimmer or slotted spatula, transfer to a paper towel-lined plate to drain. Transfer to a baking sheet and let cool completely. Dust with powdered sugar and serve warm or at room temperature.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cenci\">\u003c/a>Cenci\u003c/h3>\n\u003cp>\u003cem>Different from the other recipes featured here, Italian \u003c/em>cenci\u003cem> (literally, \"rags\") are strips of fried pastry that are said to have been made from leftover scraps of dough. They are known by different names across Italy and are akin to elephant ears or funnel cake in the United States. This recipe is adapted from \u003c/em>Cucina Povera: Tuscan Peasant Cooking\u003cem> by Pamela Sheldon Johns (Andrews McMeel, 2011).\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78640\" class=\"wp-caption aligncenter\" style=\"max-width: 1592px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutscenci_custom-6cc92f7d6c3e1bc704dfbe4774e2016216e23c57.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutscenci_custom-6cc92f7d6c3e1bc704dfbe4774e2016216e23c57.jpg\" alt=\"Cenci. Photo: Emily Hilliard/NPR\" width=\"1592\" height=\"988\" class=\"size-full wp-image-78640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cenci. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 3 dozen\u003c/em>\u003c/p>\n\u003cp>1/3 cup white sugar\u003c/p>\n\u003cp>4 large eggs\u003c/p>\n\u003cp>4 tablespoons unsalted butter, softened\u003c/p>\n\u003cp>1 cup sparkling water, dry white wine or vin santo\u003c/p>\n\u003cp>Grated zest of 1 lemon\u003c/p>\n\u003cp>Pinch of salt\u003c/p>\n\u003cp>3 cups all-purpose flour\u003c/p>\n\u003cp>Vegetable oil for deep-frying\u003c/p>\n\u003cp>Powdered sugar for dusting\u003c/p>\n\u003cp>In a large bowl or bowl of a stand mixer, combine the sugar, eggs and butter. Beat with a wooden spoon or stand mixer until creamy.\u003c/p>\n\u003cp>Stir in the sparkling water or wine, lemon zest and salt. Stir in the flour, blending until well-combined and dough is stiff, though sticky. Cover with plastic wrap and refrigerate for 1 hour.\u003c/p>\n\u003cp>On a lightly floured surface, roll the dough out to a thickness of 1/8 inch. Using a fluted pastry wheel, cut the dough into 1-by-3-inch strips. Make a cut down the center of each strip, leaving the ends attached.\u003c/p>\n\u003cp>In a deep heavy saucepan with high sides, heat 3 inches of oil to 360-375 degrees F. Working in batches, fry the pastry for 3 to 4 minutes, or until golden. Using a wire skimmer or slotted spatula, transfer to a paper towel-lined plate to drain. Transfer to a baking sheet and let cool completely.\u003c/p>\n\u003cp>Dust with powdered sugar and serve warm or at room temperature. \u003c/p>\n\u003chr>\n\u003ch3>About the Author\u003c/h3>\n\u003cp>Emily Hilliard is a folklorist and writer living in Washington, D.C. She writes the pie blog \u003ca href=\"http://www.nothinginthehouse.com/\">Nothing-in-the-House\u003c/a> and recently released the cookbook \u003ca href=\"http://www.etsy.com/listing/113875269/pie-a-hand-drawn-almanac\">PIE. A Hand Drawn Almanac\u003c/a> with illustrator \u003ca href=\"http://www.elizabethgraeber.com/\">Elizabeth Graeber\u003c/a>. Find more of Emily's work on \u003ca href=\"http://emilyehilliard.com/\">her website\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78635/fat-tuesday-the-many-different-doughnuts-of-mardi-gras","authors":["byline_bayareabites_78635"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_10916","bayareabites_12"],"tags":["bayareabites_9065","bayareabites_2889","bayareabites_11086","bayareabites_9064"],"featImg":"bayareabites_78645","label":"bayareabites"},"bayareabites_64197":{"type":"posts","id":"bayareabites_64197","meta":{"index":"posts_1591205157","site":"bayareabites","id":"64197","score":null,"sort":[1373924003000]},"guestAuthors":[],"slug":"explore-the-world-of-doughnuts-vintage-cocktails-with-bab-contributor-stephanie-rosenbaum","title":"Explore the \"World of Doughnuts\" (& Vintage Cocktails) with BAB Contributor Stephanie Rosenbaum","publishDate":1373924003,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_65175\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/stephdemo500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/stephdemo500.jpg\" title=\"Author Stephanie Rosenbaum. Photo courtesy of Stephanie Rosenbaum\" alt=\"Author Stephanie Rosenbaum. Photo courtesy of Stephanie Rosenbaum\" width=\"500\" height=\"667\" class=\"size-full wp-image-65175\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Stephanie Rosenbaum’s new book covers sugary sweet territory in \u003ca href=\"http://www.amazon.com/dp/0983859590\">World of Doughnuts: More than 50 Doughnut Recipes from Around the Globe\u003c/a> (Egg + Dart Press, $16.95). The Bay Area Bites contributor offers historical backgrounds, recipes and tips on how to mix, bake and fry up the beloved universal staple. I was especially drawn to regional favorites like the apple cider doughnut, pumpkin doughnut and the doughnut muffins from the \u003ca href=\"http://downtownbakery.net/\">Downtown Bakery and Creamery\u003c/a> in Healdsburg, which are a good way to “scratch that doughnut itch without getting out the fryer,” according to Rosenbaum. There is much to learn about doughnuts beyond what looks good in the \u003ca href=\"http://www.yelp.com/biz/bobs-donut-and-pastry-shop-san-francisco-2\">Bob's Donut & Pastry Shop\u003c/a> display case when I’m hungry after midnight in San Francisco. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/dp/0983859590\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/doughnuts-cover.jpg\" title=\"World of Doughnuts by Stephanie Rosenbaum. Photographs by Jenifer Altman\" alt=\"World of Doughnuts by Stephanie Rosenbaum. Photographs by Jenifer Altman\" width=\"500\" height=\"438\" class=\"aligncenter size-full wp-image-65174\">\u003c/a>\u003c/p>\n\u003cp>Rosenbaum is a longtime Bay Area resident and began writing about food in 1994 as the lead restaurant critic for the San Francisco Bay Guardian. She has been the lead restaurant critic for San Francisco Magazine, the Bay Area restaurants editor for Citysearch, a cookbook editor at Chronicle Books, a project editor for the guidebooks department at Time Out New York, and a writer for CHOW, Vegetarian Times, Time Out New York, Williams-Sonoma, Edible Brooklyn, sf360, Priority, Bay Times, Bay Area Reporter, and Where SF. She has \u003ca href=\"http://www.amazon.com/Stephanie-Rosenbaum/e/B001KHWNVQ/ref=ntt_athr_dp_pel_pop_1\">authored and contributed to many cookbooks\u003c/a> and travel guides & was nominated twice for a James Beard award for her cooking and gardening column, Table Ready. Her book \"World of Doughnuts\" is approachable and induces hunger pangs—a definite great sign.\u003c/p>\n\u003cp>\u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=ijE4XtieV4Q\">Rosenbaum’s book\u003c/a> has fun factoids on the origins of doughnuts and how they are made in cities and cultures around the world. I may not be able to fly to France for a fabulous beignets souffles just yet, but in the meantime this book lets me sift and sample international fried goods in my own kitchen. She also just turned in the manuscript for a book on cocktails. Many restaurant dessert menus offer cocktails with sweet courses, so I thought it would be fun to ask Rosenbaum her thoughts on the best doughnut and cocktail pairing. With cronuts being all the rage, we chatted about that phenomenon too. \u003c/p>\n\u003cfigure id=\"attachment_65385\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bignets.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bignets.jpg\" alt=\"Beignets from New Orleans. Photo: Jenifer Altman\" width=\"500\" class=\"size-full wp-image-65385\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets from New Orleans. Photo: Jenifer Altman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did the book come about?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> My friend Leslie Jonath, who I knew from our time together at Chronicle Books, was working with Egg + Dart Press. She told me that they wanted to do a book about doughnuts and asked if I knew anyone who’d be a good fit. I jumped on it and the fun part was that the project was for doughnuts around the world. I didn’t get to travel the world but I did get to do research and found that every culture has a doughnut. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you think of the cronut?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> Everyone’s been asking me that! I haven't had the chance to fly to New York and try one of the 200 available each day yet. \u003c/p>\n\u003cp>I think the \u003cem>kouign amann\u003c/em> is so crunchy and delicious, I can’t imagine that frying that dough makes it better. It sounds so over the top, and is not something I want to personally eat. I don’t look at a croissant and say, “Wow, this needs to be deep fried.” I read a piece about how it’s just a matter of time ‘til a big chain makes this version. I feel it’ll be in Trader Joe’s and La Boulange soon. Having a cronut in New York fits: the fact that it’s limited and you get enough buzz on something, New Yorkers go for that. Anything that you can have bragging rights on. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is the most interesting thing you learned researching World of Doughnuts?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> That every culture has a version of a doughnut. This book only covers sweet things because if we did savory, it’d be the “encyclopedia of doughnuts” (laughs). It’s interesting to see the variations you can get out of really only three basic doughs: a muffin or quick-bread dough with flour, sugar, eggs and baking powder, a yeasted, enriched bread dough, and a pâte à choux, the cooked, eggy dough that's also used to make eclairs and profiteroles. That’s more or less it. There’s some variation in the Asian doughnuts. \u003c/p>\n\u003cp>The typical ring shape doughnut is very much an American thing. Other cultures don’t do the ring thing. There are a lot more free form things like churros. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite recipes?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I have become very fond of the strawberry and cream doughnut. You take a round yeast-raised doughnut and slice it three quarters of the way through. Next, fill it with sliced strawberries and whipped cream. You could add blueberries, and make it a Fourth of July thing. These recipes aren’t achingly sweet. The way you make a yeast-raised dough is similar to a white bread dough and is not that different from a challah dough or a brioche dough.\u003c/p>\n\u003cp>One of my favorite American regional recipes is the apple cider doughnut. \u003c/p>\n\u003cfigure id=\"attachment_65384\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/trawberry-and-cream-doughnut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/trawberry-and-cream-doughnut.jpg\" alt=\"Strawberry and Cream Doughnut. Photo: Jenifer Altman\" width=\"500\" class=\"size-full wp-image-65384\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberry and Cream Doughnut. Photo: Jenifer Altman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are your fave spots to get doughnuts in San Francisco and the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> My total old school favorite is still \u003ca href=\"http://www.donutalley.com/\">Donut Alley\u003c/a> in Larkspur, across the street from \u003ca href=\"http://www.rulli.com/\">Emporio Rulli\u003c/a>. A friend of mine who grew up in the 80s in Marin turned me on to that cute, family-run place. They serve old-fashioned doughnuts. Nothing fancy, although they may have fair trade coffee now. They open at 6 or 7 a.m. and then shut around noon when they run out. \u003c/p>\n\u003cp>I’m a straightforward doughnut person and like a cinnamon-sugar cake doughnut, or a chocolate glazed. \u003ca href=\"http://www.doughnutdolly.com/site/page/home\">Doughnut Dolly\u003c/a> in Temescal is good and so is \u003ca href=\"http://www.donutsavant.com/\">Donut Savant\u003c/a>. I have not had a lot of \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donuts\u003c/a>. They are yeast-raised and I know that people really like them.\u003c/p>\n\u003cp>I still miss Tita’s Restaurant, a Hawaiian place in the Castro that made really good malasadas, but that’s going at least 10 years back. It was in the same storefront where Frances is now. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: I like to get churros from vendors walking around the Mission, or for a sitdown meal at \u003ca href=\"http://www.cafegibraltar.com/\">Café Gibraltar\u003c/a> in Half Moon Bay. What do you think about the state of churros in Northern California? Will we ever be able to do a walking tour that covers churros?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Rosenbaum:\u003c/strong> I wish people would latch on to churros as a cool artisanal thing to make. That’s a ripe artisanal area, for hot and fresh churros. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Any advice on what to do with vegetable oil—are there sustainable uses for it that we don’t know about? I don’t have Yuban cans, so get stumped on what to store use oil in at home.\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I had a couple cans of Café Bustelo, which I have nostalgia for from my low rent twenties. I keep a few cans around for when I make \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/02/rainy-day-cooking-boston-brown-bread/\">Boston brown bread\u003c/a>. \u003c/p>\n\u003cp>The big thing is, of course, do not pour oil down your sink. You can cool and funnel oil back into the bottle and then pour it into your green bin over whatever veggies may be there. If you strain it, I find you can use it a couple of times but you really have to get the crumbs and stuff out -- things that could burn.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you working on now?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I just finished the cocktails book which will be out in the fall. The title is \u003ca href=\"http://www.amazon.com/The-Vintage-Cocktails-Stephanie-Rosenbaum/dp/0988773104/ref=sr_1_3?ie=UTF8&qid=1372123357&sr=8-3&keywords=art+of+vintage+cocktails\">The Art of Vintage Cocktails\u003c/a> and it’s a very cute snappy book with great information in it. I figured I could either drink or write but I was on a tight deadline so, sadly, there was less drinking and a lot more reading and writing research.\u003c/p>\n\u003cp> I got to read a lot of really fascinating books and now have a great shelf of cocktail books in my office thanks to \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/17/secrets-of-a-curator-omnivore-books-celia-sack/\">Celia Sack\u003c/a> at Omnivore Books. \u003c/p>\n\u003cp>Now I have a bunch of book ideas percolating, which I am trying to sell. \u003c/p>\n\u003cp>\u003cstrong> Bay Area Bites: What would you pair with the Coconut Cake Doughnut, based on your new cocktail book?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I would suggest a Ramos Gin Fizz, of course. Invented by New Orleans bar owner Henry Ramos in 1888, this eye-opener is one of the great brunch drinks. Part velvet, part fizz, it's a well-shaken mixture of gin, lemon juice, simple syrup, heavy cream, and egg white, scented with orange flower water and topped with club soda. Perfect with a coconut doughnut on a sultry Southern morning! \u003c/p>\n\u003cfigure id=\"attachment_65173\" class=\"wp-caption aligncenter\" style=\"max-width: 853px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Coconut-Cake-Doughnut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Coconut-Cake-Doughnut.jpg\" alt=\"Coconut Cake Doughnut. Photo: Jenifer Altman\" width=\"853\" height=\"761\" class=\"size-full wp-image-65173\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut Cake Doughnut. Photo: Jenifer Altman\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Ramos Gin Fizz Recipe\u003c/h2>\n\u003cp>From \u003ca href=\"http://www.amazon.com/The-Vintage-Cocktails-Stephanie-Rosenbaum/dp/0988773104/ref=sr_1_3?ie=UTF8&qid=1372123357&sr=8-3&keywords=art+of+vintage+cocktails\">The Art of Vintage Cocktails\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 ounces gin\u003c/li>\n\u003cli>1/2 ounce freshly squeezed lemon juice\u003c/li>\n\u003cli>1/2 ounce freshly squeezed lime juice (optional)\u003c/li>\n\u003cli>1 to 1 1/2 teaspoons simple syrup, to taste\u003c/li>\n\u003cli>2 ounces heavy cream\u003c/li>\n\u003cli>Egg white from 1 small egg, or half the white from 1 large or extra-large egg\u003c/li>\n\u003cli>3 to 4 drops orange flower water\u003c/li>\n\u003cli>Club soda or soda water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Combine gin, lemon and lime juice, simple syrup, cream, egg white, and orange flower water in a shaker with ice. Shake vigorously for several minutes. Strain into a highball or wineglass. Top with soda.\u003c/p>\n\u003ch2>Recipe: Coconut Cake Doughnuts\u003c/h2>\n\u003cp>\u003cem>Makes 12 doughnuts and 12 holes\u003c/em>\u003c/p>\n\u003cp>\u003cem>Topped with feathery wisps of coconut nestled into thick swaths of white icing, coconut layer cakes are a staple at parties and bake sales all across the South. These coconut doughnuts are a tasty hand-held version. Want pretty pastels for an Easter party or bridal shower? Separate the coconut topping into several small bowls and color each one with a drop or two of food coloring.\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 3⁄4 cups unbleached all-purpose flour\u003c/li>\n\u003cli>1 teaspoon baking powder\u003c/li>\n\u003cli>1⁄2 teaspoon baking soda\u003c/li>\n\u003cli>3⁄4 teaspoon salt\u003c/li>\n\u003cli>2 tablespoons coconut oil 1⁄2 cup sugar\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1/3 cup buttermilk\u003c/li>\n\u003cli>1⁄2 teaspoon coconut extract vegetable oil for deep-frying\u003c/li>\n\u003cli>vanilla glaze (see Below)\u003c/li>\n\u003cli>1 cup sweetened shredded coconut\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003c/strong>\u003c/p>\n\u003col>\nInstructions:\n\u003cli>Sift the flour, baking powder, baking soda, and salt together into a large bowl or the bowl of a stand mixer fitted with the paddle attachment.\u003c/li>\n\u003cli>Using an electric mixer or the paddle attachment, beat the coconut oil and sugar together on low speed. Beat in the egg. Add the buttermilk and coconut extract and beat until smooth.\u003c/li>\n\u003cli>On low speed, beat in the flour mixture until blended. If the dough seems very sticky, cover and refrigerate for at least 15 minutes or up to 1 hour.\u003c/li>\n\u003cli>Lightly flour a work surface and a baking sheet. Place a grid-patterned wire rice on another baking sheet, or line the pan with two layers of paper towels.\u003c/li>\n\u003cli>Using a rolling pin, roll the dough into a 1⁄2-inch-thick round. Dip a doughnut cutter in flour and cut out doughnuts and holes, dipping the cutter in flour before each cut to keep it from sticking. Arrange the doughnuts and holes on the floured baking sheet. Pour the glaze into a wide, shallow bowl. Spread the coconut in another wide, shallow bowl.\u003c/li>\n\u003cli>In a Dutch oven or other deep, heavy pot, heat 2 or 3 inches of oil over medium-high heat to 365°F on a candy or deep-fat thermometer.\u003c/li>\n\u003cli>Using a slotted spoon or a skimmer, drop the doughnuts and holes into the hot oil in batches, being careful not to crowd the pan. Fry for 60 to 90 seconds on each side, or until golden brown and cooked through.\u003c/li>\n\u003cli>Using slotted spoon or a skimmer, transfer the doughnuts and holes to the wire rack or paper towels to drain.\u003c/li>\n\u003cli>Dip the tops of the warm doughnuts and holes into the glaze. While the glaze is still wet, dip the glazed tops into the coconut, pressing the coconut into the glaze. Let the glaze dry and set before serving.\u003c/li>\n\u003c/ol>\n\u003ch3>For the Vanilla Glaze:\u003c/h3>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1⁄4 cups powdered sugar, sifted\u003c/li>\n\u003cli>2 teaspoons honey\u003c/li>\n\u003cli>Pinch of salt\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>2 tablespoons whole milk, or more as needed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a medium bowl, combine the glaze ingredients and whisk until smooth, adding additional milk as needed if the glaze seems too thick. Dip the warm doughnuts into the glaze to cover both sides. Using tongs, place on a grid-patterned wire rack set on a baking sheet to let the glaze set for 10 minutes before serving. If desired, gently warm the glaze and give the doughnuts a second dip. Let the second coat set for a few minutes before serving. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>More Info:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sjrosenbaum.com/\">Stephanie Rosenbaum's website\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/sjrosenbaum\">@sjrosenbaum\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"The World of Doughnuts is vast and delicious. Doughnuts may initially seem like an American delight, but each culture around the world has tempting recipes that are included here: gulab jamun and jalebis (India), churros (Mexico), and banana-influenced sweeties from Guam. Mary Ladd learns that making these sweet treats at home can be fresh, easy and filling fun.","status":"publish","parent":0,"modified":1374080990,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":2206},"headData":{"title":"Explore the \"World of Doughnuts\" (& Vintage Cocktails) with BAB Contributor Stephanie Rosenbaum | KQED","description":"The World of Doughnuts is vast and delicious. Doughnuts may initially seem like an American delight, but each culture around the world has tempting recipes that are included here: gulab jamun and jalebis (India), churros (Mexico), and banana-influenced sweeties from Guam. Mary Ladd learns that making these sweet treats at home can be fresh, easy and filling fun.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Explore the \"World of Doughnuts\" (& Vintage Cocktails) with BAB Contributor Stephanie Rosenbaum","datePublished":"2013-07-15T21:33:23.000Z","dateModified":"2013-07-17T17:09:50.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"64197 http://blogs.kqed.org/bayareabites/?p=64197","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/15/explore-the-world-of-doughnuts-vintage-cocktails-with-bab-contributor-stephanie-rosenbaum/","disqusTitle":"Explore the \"World of Doughnuts\" (& Vintage Cocktails) with BAB Contributor Stephanie Rosenbaum","path":"/bayareabites/64197/explore-the-world-of-doughnuts-vintage-cocktails-with-bab-contributor-stephanie-rosenbaum","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65175\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/stephdemo500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/stephdemo500.jpg\" title=\"Author Stephanie Rosenbaum. Photo courtesy of Stephanie Rosenbaum\" alt=\"Author Stephanie Rosenbaum. Photo courtesy of Stephanie Rosenbaum\" width=\"500\" height=\"667\" class=\"size-full wp-image-65175\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Stephanie Rosenbaum’s new book covers sugary sweet territory in \u003ca href=\"http://www.amazon.com/dp/0983859590\">World of Doughnuts: More than 50 Doughnut Recipes from Around the Globe\u003c/a> (Egg + Dart Press, $16.95). The Bay Area Bites contributor offers historical backgrounds, recipes and tips on how to mix, bake and fry up the beloved universal staple. I was especially drawn to regional favorites like the apple cider doughnut, pumpkin doughnut and the doughnut muffins from the \u003ca href=\"http://downtownbakery.net/\">Downtown Bakery and Creamery\u003c/a> in Healdsburg, which are a good way to “scratch that doughnut itch without getting out the fryer,” according to Rosenbaum. There is much to learn about doughnuts beyond what looks good in the \u003ca href=\"http://www.yelp.com/biz/bobs-donut-and-pastry-shop-san-francisco-2\">Bob's Donut & Pastry Shop\u003c/a> display case when I’m hungry after midnight in San Francisco. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/dp/0983859590\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/doughnuts-cover.jpg\" title=\"World of Doughnuts by Stephanie Rosenbaum. Photographs by Jenifer Altman\" alt=\"World of Doughnuts by Stephanie Rosenbaum. Photographs by Jenifer Altman\" width=\"500\" height=\"438\" class=\"aligncenter size-full wp-image-65174\">\u003c/a>\u003c/p>\n\u003cp>Rosenbaum is a longtime Bay Area resident and began writing about food in 1994 as the lead restaurant critic for the San Francisco Bay Guardian. She has been the lead restaurant critic for San Francisco Magazine, the Bay Area restaurants editor for Citysearch, a cookbook editor at Chronicle Books, a project editor for the guidebooks department at Time Out New York, and a writer for CHOW, Vegetarian Times, Time Out New York, Williams-Sonoma, Edible Brooklyn, sf360, Priority, Bay Times, Bay Area Reporter, and Where SF. She has \u003ca href=\"http://www.amazon.com/Stephanie-Rosenbaum/e/B001KHWNVQ/ref=ntt_athr_dp_pel_pop_1\">authored and contributed to many cookbooks\u003c/a> and travel guides & was nominated twice for a James Beard award for her cooking and gardening column, Table Ready. Her book \"World of Doughnuts\" is approachable and induces hunger pangs—a definite great sign.\u003c/p>\n\u003cp>\u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=ijE4XtieV4Q\">Rosenbaum’s book\u003c/a> has fun factoids on the origins of doughnuts and how they are made in cities and cultures around the world. I may not be able to fly to France for a fabulous beignets souffles just yet, but in the meantime this book lets me sift and sample international fried goods in my own kitchen. She also just turned in the manuscript for a book on cocktails. Many restaurant dessert menus offer cocktails with sweet courses, so I thought it would be fun to ask Rosenbaum her thoughts on the best doughnut and cocktail pairing. With cronuts being all the rage, we chatted about that phenomenon too. \u003c/p>\n\u003cfigure id=\"attachment_65385\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bignets.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bignets.jpg\" alt=\"Beignets from New Orleans. Photo: Jenifer Altman\" width=\"500\" class=\"size-full wp-image-65385\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets from New Orleans. Photo: Jenifer Altman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did the book come about?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> My friend Leslie Jonath, who I knew from our time together at Chronicle Books, was working with Egg + Dart Press. She told me that they wanted to do a book about doughnuts and asked if I knew anyone who’d be a good fit. I jumped on it and the fun part was that the project was for doughnuts around the world. I didn’t get to travel the world but I did get to do research and found that every culture has a doughnut. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you think of the cronut?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> Everyone’s been asking me that! I haven't had the chance to fly to New York and try one of the 200 available each day yet. \u003c/p>\n\u003cp>I think the \u003cem>kouign amann\u003c/em> is so crunchy and delicious, I can’t imagine that frying that dough makes it better. It sounds so over the top, and is not something I want to personally eat. I don’t look at a croissant and say, “Wow, this needs to be deep fried.” I read a piece about how it’s just a matter of time ‘til a big chain makes this version. I feel it’ll be in Trader Joe’s and La Boulange soon. Having a cronut in New York fits: the fact that it’s limited and you get enough buzz on something, New Yorkers go for that. Anything that you can have bragging rights on. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is the most interesting thing you learned researching World of Doughnuts?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> That every culture has a version of a doughnut. This book only covers sweet things because if we did savory, it’d be the “encyclopedia of doughnuts” (laughs). It’s interesting to see the variations you can get out of really only three basic doughs: a muffin or quick-bread dough with flour, sugar, eggs and baking powder, a yeasted, enriched bread dough, and a pâte à choux, the cooked, eggy dough that's also used to make eclairs and profiteroles. That’s more or less it. There’s some variation in the Asian doughnuts. \u003c/p>\n\u003cp>The typical ring shape doughnut is very much an American thing. Other cultures don’t do the ring thing. There are a lot more free form things like churros. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite recipes?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I have become very fond of the strawberry and cream doughnut. You take a round yeast-raised doughnut and slice it three quarters of the way through. Next, fill it with sliced strawberries and whipped cream. You could add blueberries, and make it a Fourth of July thing. These recipes aren’t achingly sweet. The way you make a yeast-raised dough is similar to a white bread dough and is not that different from a challah dough or a brioche dough.\u003c/p>\n\u003cp>One of my favorite American regional recipes is the apple cider doughnut. \u003c/p>\n\u003cfigure id=\"attachment_65384\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/trawberry-and-cream-doughnut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/trawberry-and-cream-doughnut.jpg\" alt=\"Strawberry and Cream Doughnut. Photo: Jenifer Altman\" width=\"500\" class=\"size-full wp-image-65384\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberry and Cream Doughnut. Photo: Jenifer Altman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are your fave spots to get doughnuts in San Francisco and the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> My total old school favorite is still \u003ca href=\"http://www.donutalley.com/\">Donut Alley\u003c/a> in Larkspur, across the street from \u003ca href=\"http://www.rulli.com/\">Emporio Rulli\u003c/a>. A friend of mine who grew up in the 80s in Marin turned me on to that cute, family-run place. They serve old-fashioned doughnuts. Nothing fancy, although they may have fair trade coffee now. They open at 6 or 7 a.m. and then shut around noon when they run out. \u003c/p>\n\u003cp>I’m a straightforward doughnut person and like a cinnamon-sugar cake doughnut, or a chocolate glazed. \u003ca href=\"http://www.doughnutdolly.com/site/page/home\">Doughnut Dolly\u003c/a> in Temescal is good and so is \u003ca href=\"http://www.donutsavant.com/\">Donut Savant\u003c/a>. I have not had a lot of \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donuts\u003c/a>. They are yeast-raised and I know that people really like them.\u003c/p>\n\u003cp>I still miss Tita’s Restaurant, a Hawaiian place in the Castro that made really good malasadas, but that’s going at least 10 years back. It was in the same storefront where Frances is now. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: I like to get churros from vendors walking around the Mission, or for a sitdown meal at \u003ca href=\"http://www.cafegibraltar.com/\">Café Gibraltar\u003c/a> in Half Moon Bay. What do you think about the state of churros in Northern California? Will we ever be able to do a walking tour that covers churros?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Rosenbaum:\u003c/strong> I wish people would latch on to churros as a cool artisanal thing to make. That’s a ripe artisanal area, for hot and fresh churros. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Any advice on what to do with vegetable oil—are there sustainable uses for it that we don’t know about? I don’t have Yuban cans, so get stumped on what to store use oil in at home.\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I had a couple cans of Café Bustelo, which I have nostalgia for from my low rent twenties. I keep a few cans around for when I make \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/02/rainy-day-cooking-boston-brown-bread/\">Boston brown bread\u003c/a>. \u003c/p>\n\u003cp>The big thing is, of course, do not pour oil down your sink. You can cool and funnel oil back into the bottle and then pour it into your green bin over whatever veggies may be there. If you strain it, I find you can use it a couple of times but you really have to get the crumbs and stuff out -- things that could burn.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you working on now?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I just finished the cocktails book which will be out in the fall. The title is \u003ca href=\"http://www.amazon.com/The-Vintage-Cocktails-Stephanie-Rosenbaum/dp/0988773104/ref=sr_1_3?ie=UTF8&qid=1372123357&sr=8-3&keywords=art+of+vintage+cocktails\">The Art of Vintage Cocktails\u003c/a> and it’s a very cute snappy book with great information in it. I figured I could either drink or write but I was on a tight deadline so, sadly, there was less drinking and a lot more reading and writing research.\u003c/p>\n\u003cp> I got to read a lot of really fascinating books and now have a great shelf of cocktail books in my office thanks to \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/17/secrets-of-a-curator-omnivore-books-celia-sack/\">Celia Sack\u003c/a> at Omnivore Books. \u003c/p>\n\u003cp>Now I have a bunch of book ideas percolating, which I am trying to sell. \u003c/p>\n\u003cp>\u003cstrong> Bay Area Bites: What would you pair with the Coconut Cake Doughnut, based on your new cocktail book?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I would suggest a Ramos Gin Fizz, of course. Invented by New Orleans bar owner Henry Ramos in 1888, this eye-opener is one of the great brunch drinks. Part velvet, part fizz, it's a well-shaken mixture of gin, lemon juice, simple syrup, heavy cream, and egg white, scented with orange flower water and topped with club soda. Perfect with a coconut doughnut on a sultry Southern morning! \u003c/p>\n\u003cfigure id=\"attachment_65173\" class=\"wp-caption aligncenter\" style=\"max-width: 853px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Coconut-Cake-Doughnut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Coconut-Cake-Doughnut.jpg\" alt=\"Coconut Cake Doughnut. Photo: Jenifer Altman\" width=\"853\" height=\"761\" class=\"size-full wp-image-65173\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut Cake Doughnut. Photo: Jenifer Altman\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Ramos Gin Fizz Recipe\u003c/h2>\n\u003cp>From \u003ca href=\"http://www.amazon.com/The-Vintage-Cocktails-Stephanie-Rosenbaum/dp/0988773104/ref=sr_1_3?ie=UTF8&qid=1372123357&sr=8-3&keywords=art+of+vintage+cocktails\">The Art of Vintage Cocktails\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 ounces gin\u003c/li>\n\u003cli>1/2 ounce freshly squeezed lemon juice\u003c/li>\n\u003cli>1/2 ounce freshly squeezed lime juice (optional)\u003c/li>\n\u003cli>1 to 1 1/2 teaspoons simple syrup, to taste\u003c/li>\n\u003cli>2 ounces heavy cream\u003c/li>\n\u003cli>Egg white from 1 small egg, or half the white from 1 large or extra-large egg\u003c/li>\n\u003cli>3 to 4 drops orange flower water\u003c/li>\n\u003cli>Club soda or soda water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Combine gin, lemon and lime juice, simple syrup, cream, egg white, and orange flower water in a shaker with ice. Shake vigorously for several minutes. Strain into a highball or wineglass. Top with soda.\u003c/p>\n\u003ch2>Recipe: Coconut Cake Doughnuts\u003c/h2>\n\u003cp>\u003cem>Makes 12 doughnuts and 12 holes\u003c/em>\u003c/p>\n\u003cp>\u003cem>Topped with feathery wisps of coconut nestled into thick swaths of white icing, coconut layer cakes are a staple at parties and bake sales all across the South. These coconut doughnuts are a tasty hand-held version. Want pretty pastels for an Easter party or bridal shower? Separate the coconut topping into several small bowls and color each one with a drop or two of food coloring.\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 3⁄4 cups unbleached all-purpose flour\u003c/li>\n\u003cli>1 teaspoon baking powder\u003c/li>\n\u003cli>1⁄2 teaspoon baking soda\u003c/li>\n\u003cli>3⁄4 teaspoon salt\u003c/li>\n\u003cli>2 tablespoons coconut oil 1⁄2 cup sugar\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1/3 cup buttermilk\u003c/li>\n\u003cli>1⁄2 teaspoon coconut extract vegetable oil for deep-frying\u003c/li>\n\u003cli>vanilla glaze (see Below)\u003c/li>\n\u003cli>1 cup sweetened shredded coconut\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003c/strong>\u003c/p>\n\u003col>\nInstructions:\n\u003cli>Sift the flour, baking powder, baking soda, and salt together into a large bowl or the bowl of a stand mixer fitted with the paddle attachment.\u003c/li>\n\u003cli>Using an electric mixer or the paddle attachment, beat the coconut oil and sugar together on low speed. Beat in the egg. Add the buttermilk and coconut extract and beat until smooth.\u003c/li>\n\u003cli>On low speed, beat in the flour mixture until blended. If the dough seems very sticky, cover and refrigerate for at least 15 minutes or up to 1 hour.\u003c/li>\n\u003cli>Lightly flour a work surface and a baking sheet. Place a grid-patterned wire rice on another baking sheet, or line the pan with two layers of paper towels.\u003c/li>\n\u003cli>Using a rolling pin, roll the dough into a 1⁄2-inch-thick round. Dip a doughnut cutter in flour and cut out doughnuts and holes, dipping the cutter in flour before each cut to keep it from sticking. Arrange the doughnuts and holes on the floured baking sheet. Pour the glaze into a wide, shallow bowl. Spread the coconut in another wide, shallow bowl.\u003c/li>\n\u003cli>In a Dutch oven or other deep, heavy pot, heat 2 or 3 inches of oil over medium-high heat to 365°F on a candy or deep-fat thermometer.\u003c/li>\n\u003cli>Using a slotted spoon or a skimmer, drop the doughnuts and holes into the hot oil in batches, being careful not to crowd the pan. Fry for 60 to 90 seconds on each side, or until golden brown and cooked through.\u003c/li>\n\u003cli>Using slotted spoon or a skimmer, transfer the doughnuts and holes to the wire rack or paper towels to drain.\u003c/li>\n\u003cli>Dip the tops of the warm doughnuts and holes into the glaze. While the glaze is still wet, dip the glazed tops into the coconut, pressing the coconut into the glaze. Let the glaze dry and set before serving.\u003c/li>\n\u003c/ol>\n\u003ch3>For the Vanilla Glaze:\u003c/h3>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1⁄4 cups powdered sugar, sifted\u003c/li>\n\u003cli>2 teaspoons honey\u003c/li>\n\u003cli>Pinch of salt\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>2 tablespoons whole milk, or more as needed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a medium bowl, combine the glaze ingredients and whisk until smooth, adding additional milk as needed if the glaze seems too thick. Dip the warm doughnuts into the glaze to cover both sides. Using tongs, place on a grid-patterned wire rack set on a baking sheet to let the glaze set for 10 minutes before serving. If desired, gently warm the glaze and give the doughnuts a second dip. Let the second coat set for a few minutes before serving. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More Info:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sjrosenbaum.com/\">Stephanie Rosenbaum's website\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/sjrosenbaum\">@sjrosenbaum\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/64197/explore-the-world-of-doughnuts-vintage-cocktails-with-bab-contributor-stephanie-rosenbaum","authors":["5092"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_1244","bayareabites_588","bayareabites_1865","bayareabites_4084","bayareabites_45","bayareabites_1875","bayareabites_12","bayareabites_90"],"tags":["bayareabites_2889","bayareabites_11909","bayareabites_11449","bayareabites_11908"],"featImg":"bayareabites_65174","label":"bayareabites"},"bayareabites_63102":{"type":"posts","id":"bayareabites_63102","meta":{"index":"posts_1591205157","site":"bayareabites","id":"63102","score":null,"sort":[1370641412000]},"guestAuthors":[],"slug":"on-national-doughnut-day-free-food-and-feel-good-history","title":"On National Doughnut Day, Free Food And Feel-Good History","publishDate":1370641412,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_63106\" class=\"wp-caption aligncenter\" style=\"max-width: 363px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/doughnut_dollies_1918.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/doughnut_dollies_1918.jpg\" alt=\"The cover of the Salvation Army's <em>War Cry</em> magazine from 1918 commemorates the "Doughnut Girl." Photo: Wikimedia Commons\" width=\"363\" height=\"500\" class=\"size-full wp-image-63106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cover of the Salvation Army's \u003cem>War Cry\u003c/em> magazine from 1918 commemorates the \"Doughnut Girl.\" Photo: \u003ca href=\"http://en.wikipedia.org/wiki/File:Doughnut_Dollies_1918_France.jpg\">Wikimedia Commons\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/07/189514005/on-national-doughnut-day-free-food-and-feel-good-history\">The Salt at NPR Food\u003c/a> (6/7/13)\u003c/p>\n\u003cp>We here at The Salt tend to look at themed food holidays with a heavy dose of skepticism. Most of these days sound \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/30/157495061/fun-and-olympic-games-on-national-cheesecake-day\">more like marketing schemes\u003c/a> than true reasons for a national day of remembrance.\u003c/p>\n\u003cp>So we were pleasantly surprised to learn that there is a\u003cem> bona fide\u003c/em> historical reason to chow down on a deep-fried pastry today to mark National Doughnut Day.\u003c/p>\n\u003cp>Turns out, during World War I, women volunteers with the \u003ca href=\"http://www.salvationarmyusa.org/donut\">Salvation Army\u003c/a> would fry up and hand out doughnuts as a form of comfort food to American GIs serving overseas. To honor these women's service and raise funds during the Great Depression, in 1938 the the Salvation Army's Chicago branch declared the first Friday in June to be National Doughnut Day. These \"dough girls\" or \"dough lassies,\" as they were called, continued the tradition during World War II.\u003c/p>\n\u003cp>Doughnuts held a special place in American servicemen's hearts during the Vietnam War as well. Angie Williams, wife of former Vietnam POW Orson Swindle, \u003ca href=\"http://blog.usni.org/2009/11/10/today-is-national-donut-day-a-funny-pow-story\">told the U.S. Naval Institute's blog\u003c/a> that her husband invented his own version of National Doughnut Day during the six years he was held captive at \u003ca href=\"http://en.wikipedia.org/wiki/Son_Tay_prison_camp\">Son Tay\u003c/a> prison camp. Apparently, \u003ca href=\"http://projects.militarytimes.com/citations-medals-awards/recipient.php?recipientid=23938\">Swindle\u003c/a> — who had dropped more than 50 pounds during his captivity — convinced his jailers that Nov. 10 was National Doughnut Day, which he described as a big national holiday for Americans. As Williams recounts in the blog:\u003c/p>\n\u003cblockquote>\n\u003cp>\"A few weeks went by, and to everyone's great surprise, on November 10 the prisoners at Son Tay prison — known for being one of the worst —and also for the \u003ca href=\"http://www.airforcemag.com/MagazineArchive/Pages/1995/November%201995/1195raid.aspx\">failed rescue attempt\u003c/a> — were served sticky buns and — Orson was the hero of the day!\"\u003c/p>\n\u003c/blockquote>\n\u003cp>These days, doughnuts are a \u003ca href=\"http://www.ibisworld.com/industry/doughnut-stores.html\">$12 billion industry\u003c/a>. And corporate vendors will be more than happy to use Friday's occasion to push their sugary treats on consumers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Many of them are offering doughnuts for free. (But good luck trying to score a cronut — free or otherwise. Lines for this \u003ca href=\"http://www.huffingtonpost.com/2013/06/05/whos-buying-cronuts_n_3389694.html\">croissant-doughnut\u003c/a> hybrid reportedly start forming at 6 a.m. outside a New York bakery.)\u003c/p>\n\u003cp>You'll have better luck at Krispy Kreme, where customers can get a free doughnut of any variety (\u003ca href=\"http://nationaldoughnutday2013.com/\">get the details\u003c/a>). At \u003ca href=\"https://www.facebook.com/events/116314318409365/\">Dunkin' Donuts\u003c/a>, the free doughnut comes with the purchase of a beverage.\u003c/p>\n\u003cp>While you're there, you can also check out the company's new \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/03/188341217/sandwich-monday-dunkin-donuts-glazed-donut-breakfast-sandwich\">Glazed Donut Breakfast Sandwich\u003c/a>, a bacon, egg, cheese and pastry concoction. Of course, after a meal like that, it will probably comfort you to know that this is also \u003ca href=\"http://american.redcross.org/site/PageServer?pagename=gen_cpraed\">National CPR/AED Awareness Week\u003c/a>, designed to make sure Americans know how to use an automated external defibrillator. Hope you brushed up on your resuscitation skills, folks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Friday's holiday wasn't the brain child of doughnut vendors trying to push their sugary, deep-fried treats (though some will give them to you for free). The holiday stems from the wartime volunteer service of \"dough girls\" — and even helped to lighten the dark days of Vietnam POWs.","status":"publish","parent":0,"modified":1370641890,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":497},"headData":{"title":"On National Doughnut Day, Free Food And Feel-Good History | KQED","description":"Friday's holiday wasn't the brain child of doughnut vendors trying to push their sugary, deep-fried treats (though some will give them to you for free). The holiday stems from the wartime volunteer service of "dough girls" — and even helped to lighten the dark days of Vietnam POWs.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"On National Doughnut Day, Free Food And Feel-Good History","datePublished":"2013-06-07T21:43:32.000Z","dateModified":"2013-06-07T21:51:30.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"63102 http://blogs.kqed.org/bayareabites/?p=63102","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/06/07/on-national-doughnut-day-free-food-and-feel-good-history/","disqusTitle":"On National Doughnut Day, Free Food And Feel-Good History","nprByline":"Maria Godoy","nprStoryId":"189514005","nprApiLink":"http://api.npr.org/query?id=189514005&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/06/07/189514005/on-national-doughnut-day-free-food-and-feel-good-history?ft=3&f=189514005","nprRetrievedStory":"1","nprPubDate":"Fri, 07 Jun 2013 15:47:00 -0400","nprStoryDate":"Fri, 07 Jun 2013 12:48:00 -0400","nprLastModifiedDate":"Fri, 07 Jun 2013 15:47:40 -0400","path":"/bayareabites/63102/on-national-doughnut-day-free-food-and-feel-good-history","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63106\" class=\"wp-caption aligncenter\" style=\"max-width: 363px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/doughnut_dollies_1918.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/doughnut_dollies_1918.jpg\" alt=\"The cover of the Salvation Army's <em>War Cry</em> magazine from 1918 commemorates the "Doughnut Girl." Photo: Wikimedia Commons\" width=\"363\" height=\"500\" class=\"size-full wp-image-63106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cover of the Salvation Army's \u003cem>War Cry\u003c/em> magazine from 1918 commemorates the \"Doughnut Girl.\" Photo: \u003ca href=\"http://en.wikipedia.org/wiki/File:Doughnut_Dollies_1918_France.jpg\">Wikimedia Commons\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/07/189514005/on-national-doughnut-day-free-food-and-feel-good-history\">The Salt at NPR Food\u003c/a> (6/7/13)\u003c/p>\n\u003cp>We here at The Salt tend to look at themed food holidays with a heavy dose of skepticism. Most of these days sound \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/30/157495061/fun-and-olympic-games-on-national-cheesecake-day\">more like marketing schemes\u003c/a> than true reasons for a national day of remembrance.\u003c/p>\n\u003cp>So we were pleasantly surprised to learn that there is a\u003cem> bona fide\u003c/em> historical reason to chow down on a deep-fried pastry today to mark National Doughnut Day.\u003c/p>\n\u003cp>Turns out, during World War I, women volunteers with the \u003ca href=\"http://www.salvationarmyusa.org/donut\">Salvation Army\u003c/a> would fry up and hand out doughnuts as a form of comfort food to American GIs serving overseas. To honor these women's service and raise funds during the Great Depression, in 1938 the the Salvation Army's Chicago branch declared the first Friday in June to be National Doughnut Day. These \"dough girls\" or \"dough lassies,\" as they were called, continued the tradition during World War II.\u003c/p>\n\u003cp>Doughnuts held a special place in American servicemen's hearts during the Vietnam War as well. Angie Williams, wife of former Vietnam POW Orson Swindle, \u003ca href=\"http://blog.usni.org/2009/11/10/today-is-national-donut-day-a-funny-pow-story\">told the U.S. Naval Institute's blog\u003c/a> that her husband invented his own version of National Doughnut Day during the six years he was held captive at \u003ca href=\"http://en.wikipedia.org/wiki/Son_Tay_prison_camp\">Son Tay\u003c/a> prison camp. Apparently, \u003ca href=\"http://projects.militarytimes.com/citations-medals-awards/recipient.php?recipientid=23938\">Swindle\u003c/a> — who had dropped more than 50 pounds during his captivity — convinced his jailers that Nov. 10 was National Doughnut Day, which he described as a big national holiday for Americans. As Williams recounts in the blog:\u003c/p>\n\u003cblockquote>\n\u003cp>\"A few weeks went by, and to everyone's great surprise, on November 10 the prisoners at Son Tay prison — known for being one of the worst —and also for the \u003ca href=\"http://www.airforcemag.com/MagazineArchive/Pages/1995/November%201995/1195raid.aspx\">failed rescue attempt\u003c/a> — were served sticky buns and — Orson was the hero of the day!\"\u003c/p>\n\u003c/blockquote>\n\u003cp>These days, doughnuts are a \u003ca href=\"http://www.ibisworld.com/industry/doughnut-stores.html\">$12 billion industry\u003c/a>. And corporate vendors will be more than happy to use Friday's occasion to push their sugary treats on consumers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Many of them are offering doughnuts for free. (But good luck trying to score a cronut — free or otherwise. Lines for this \u003ca href=\"http://www.huffingtonpost.com/2013/06/05/whos-buying-cronuts_n_3389694.html\">croissant-doughnut\u003c/a> hybrid reportedly start forming at 6 a.m. outside a New York bakery.)\u003c/p>\n\u003cp>You'll have better luck at Krispy Kreme, where customers can get a free doughnut of any variety (\u003ca href=\"http://nationaldoughnutday2013.com/\">get the details\u003c/a>). At \u003ca href=\"https://www.facebook.com/events/116314318409365/\">Dunkin' Donuts\u003c/a>, the free doughnut comes with the purchase of a beverage.\u003c/p>\n\u003cp>While you're there, you can also check out the company's new \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/03/188341217/sandwich-monday-dunkin-donuts-glazed-donut-breakfast-sandwich\">Glazed Donut Breakfast Sandwich\u003c/a>, a bacon, egg, cheese and pastry concoction. Of course, after a meal like that, it will probably comfort you to know that this is also \u003ca href=\"http://american.redcross.org/site/PageServer?pagename=gen_cpraed\">National CPR/AED Awareness Week\u003c/a>, designed to make sure Americans know how to use an automated external defibrillator. Hope you brushed up on your resuscitation skills, folks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/63102/on-national-doughnut-day-free-food-and-feel-good-history","authors":["byline_bayareabites_63102"],"categories":["bayareabites_1653","bayareabites_2090","bayareabites_10916"],"tags":["bayareabites_2889","bayareabites_11795","bayareabites_11796","bayareabites_10921"],"featImg":"bayareabites_63106","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. 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You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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