With fall upon us there's no reason to let pumpkin have all the fun. Try these squash doughnuts for a new fall classic.
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We're not normally ones to coo over a dessert, but have you seen these little cuties? Piped full of sunshine-bright lemon cream, with sweet rhubarb chutney to offset its tartness and pistacho florentines for crunch, they're a Glazed, Filled, Sugared, & Dipped delight.
Ever notice how chocolate doughnuts don't really taste much like chocolate? It's a point Chef Collucci introduces and resolves in this recipe from Glazed, Filled, Sugared, & Dipped. With a heaping helping of cocoa powder and a bit of cinnamon to round it out, they're rich in flavor, but not heavy.
There are few childhood treats that were as special to me as Persian Buns, a deep-fried, chocolate frosted cinnamon bun, that I've only ever encountered in a small bakery in Camden, Maine. Alas, the Camden Home bakery has long since shut its doors and it's been years since I've had one of these addictive treats, but I think I've cracked the code on how to make them at home.
"Baci" is Italian for "kiss". Flavored with Sambuca, these little baci from Nigellissima taste lightly of aniseed and orange zest. Whole-milk ricotta gives them a creaminess that's lightened when they're fried.
There are few places in the States as closely associated with Mardi Gras as New Orleans and while NOLA has gifted us with many wonderful additions to American cookery, beignets are top of mind with Mardi Gras so near at hand.