My brother and I have an understanding about doughnuts. If we were asked to describe our perfect heaven, a glorious paradise for the pure in heart, first on its list of attributes would be doughnuts. All the doughnuts you can eat, without getting fat. My friend Jess has tasted this paradise — it was located in her kitchen for a brief period of time, as she created and tested a doughnut cookbook in one short month. Come read about her experiences as the doughnut queen, and what it was like to cook, eat, and dispose of thousands of doughnuts.
It's Doughnut Month, and it also happens to be the release day of Jess Thomson's new book, Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker. This book recreates the beloved fried dough of Seattle's Top Pot Doughnuts for home cooks and home kitchens. Jess took the founders' concepts and recipes and translated them into recipes that any home cook can understand (and achieve). From apple fritters to chocolate-chili and chai-spiced cake doughnuts, this book has it all. It's epic.
But the point here is that Jess wrote an essay on her experience with hot oil, deep fryers, and 75-pound bags of cake flour. It's hilarious and eye-opening; if you ever wondered what it's like to be a recipe tester and a cookbook author, let Jess enlighten you. She answers the question: Is it possible to get sick of doughnuts?
• Read the essay: Tales from a Doughnut Queen at Leite's Culinaria
(And you'll never look at maple bars quite the same way again.)
Oh, and P.S. DO NOT MISS Jess's recipe for doughnut bread pudding, linked below. I mean, really.
MORE TOP POT
• Buy the book: Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker, by Mark Klebeck, Michael Klebeck & Jess Thomson. Published by Chronicle Books. $10.98 at Amazon
• Visit Top Pot: Top Pot Doughnuts in Seattle
(Images: Top Pot Doughnuts/Chronicle Books)