Top Pot Hand-Forged Doughnuts by Mark Klebeck; Michael Klebeck; Scott Pitts; Jess Thomson

Author:Mark Klebeck; Michael Klebeck; Scott Pitts; Jess Thomson
Language: eng
Format: mobi
ISBN: 9781452102122
Publisher: Chronicle Books
Published: 2011-09-01T00:00:00+00:00

CLASSIC TWISTS

MAKES ONE DOZEN large twists

THE TOP POT CAFES IN SEATTLE, WASHINGTON, NO LONGER MAKE THESE TWISTS, but you may recognize them from airports across America that sell Top Pot Doughnuts. Because the twists have lots of surface area, it’s easiest to glaze them when they’re still very hot, so the glaze spreads easily. Use our Simplest Vanilla Glaze if you’re working alone, so you can make it ahead and have it ready when the twists come out of the fryer, or have a helper make Top Pot’s Vanilla Doughnut Glaze while you’re frying the first batch. These doughnuts are rather large, so you’ll need a frying vessel that can accommodate a twist up to 8 in/20 cm long.

Note: You can make Classic Twists using scraps left over from other recipes. Divide the dough into balls that fit easily in the palm of your hand (about 3 oz/85 g each), and use the twisting instructions that follow.

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