Justin’s doughnuts may be renowned, but this book is about so much more than those tasty treats. The book is broken down into the following categories, with a few examples:
- Breakfast (pikelets; granola clusters; William’s spud fry; the Full Monty soufflé; breakfast bun scrolls…)
- Baking with bread (pumpkin seed bread; classic brioche; lardy cake; corn bread; sour dough; rye and malt sourdough…)
- Savoury baking (truffle, cheese and potato pie; anchovy twists and cheese straws; sweet onion and fine herb tart…)
- Cakes and teatime treats (Early Grey and honey loaf, croquembouche; bomber command buns; Devonshire splits…)
- Biscuits (chocolate and oat snaps; the perfect dunking biscuit; the mega milky malt; coconut and cardamom biscuits…)
- Doughnuts (the dough recipe; caramel custard and salted honeycomb sprinkle; Seville orange with ginger snap sprinkle…)
- Warm to hot puddings (peach and Amaretto cobbler; prune armagnac and almond pudding; sticky banana pudding…)
- Cold puddings (chocolate terrine; chocolate caramel brandy creams; chocolate pots; custard tart, chocolate brownie…)
- Ice-cream (vanilla; blackberry and crème fraiche; orange and cardamom; brown sugars and hazelnut…)
- The store cupboard (bread and butter pickles; pickled beetroot; tomato and chilli chutney; pumpkin seed oil…)
I’ve tried several doughnut recipes, always cursing them when the inevitable leaden ball thumps onto my board. These are proved for 24 hours however, resulting in amazing flavour, and a lightness that just cannot be described. If you want a quick doughnut fix though, you can find the recipe here…
You can buy Justin’s book here >
