Bake the Book: Raspberry Doughnuts with Vanilla Dipping Sauce

[Photograph: Squire Fox]

It doesn't get much simpler or more indulgent than a fresh doughnut. Old School Comfort Food shares chef Alex's recipe for fluffy, sugar-encrusted doughnuts filled with tangy jam accompanied by a creamy vanilla sauce. It took her dozens of attempts to develop a method that, according to her, works every time. You just need to make it once.

Tips: We've all ignored directions that called for letting eggs or butter warm to room temperature before beating or creaming them. This time, though, you would be remiss to skip that step. If they're not allowed to warm, the batter doesn't come together as well, and the doughnuts won't be as fluffy. This principle of warmth applies to every ingredient used here, especially yeast; make sure that once combined, the yeast and warm water are in a warm place to work their magic.

Tweaks: Filled doughnuts aren't everyone's thing. Neither is dipping sauce. If you want to save a little time and effort, there's no reason why you can't make the doughnuts plain. Simply skip the raspberry jam and ignore the vanilla sauce instructions. If you do want a little something extra, roll the finished pastries in cinnamon sugar (instead of plain) before serving.

Get the Recipe

Raspberry Doughnuts with Vanilla Dipping Sauce »

As always with our Bake the Book feature, we have five (5) copies of Old School Comfort: The Way I Learned to Cook to give away.

Add a comment

Comments can take up to a minute to appear - please be patient!

Previewing your comment: