[Photograph: Iain Bagwell]

Sugar and spice and everything nice (in this case, a ton of butter) come together to flavor these sweet little lumps from Glazed, Filled, Sugared, & Dipped. Chef Collucci scaled down their size from full-on doughnuts to indulgent bites, leaving it up to you to savor one, or stuff your face.

Tips & Tweaks: The cardamom sugar this recipe calls for is super simple to make. But if cardamom isn't your cup of tea, try incorporating a tiny pinch of smoked sea salt and flaked cinnamon, or using vanilla sugar instead. The rich but simply flavored brioche dough lends itself to all kinds of toppings. However you decide to dust them, make sure to serve straight out of the fryer. They're best that way.

Food Fact: You'll notice that the recipe indicates "1/2 teaspoon packed fresh yeast, or 1/8 teaspoon active dry yeast." What's the difference? Fresh yeast has been grown in a nutrient broth, with a short shelf life of several weeks compared to dry yeast, which lasts for months (or years, if stored in the freezer). Dry yeast needs to be proofed by dissolving it in warm water (75-80°F) and adding a bit of sugar to get it going. This process ensures it's still active, and lets it mix thoroughly with the other ingredients.

As always with our Bake the Book feature, we have five (5) copies of Glazed, Filled, Sugared & Dipped to give away.

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