Like many, Kamal Grant developed a love for doughnuts during his childhood.
"They are great," says Grant. And he should know. Grant is the owner
of Sublime Doughnuts
in Atlanta, Ga. (with a second location in Bangkok, Thailand) whose accolades include winner of Bake Magazine's America's Best Bakery 2012, featured as an Atlanta gem in the New York Times,
recognized in The Daily Meal's America's 12 Best Donut Shops
and much more.
In his recently published cookbook, Homemade Doughnuts- Techniques and Recipes for Making Sublime Doughnuts in Your Home Kitchen
(Quarry Books), he shows the occasional baker the basics of doughnut making, baking techniques, and practical problem-solving tactics for creating bakery-like doughnuts at home.
"I want people to understand doughnuts," he says. ?"You can take any fried dough or batter, and be creative with it."
As for his favorite recipe in the book, he says he likes the orange with Grand Marnier glaze.
"It's pretty great. It has a hint of alcohol and citrus."
Amp up your doughnuts from either one of these recipes, courtesy of Grant’s cookbook.
Orange with Grand Marnier Glaze
“When I was in baking and pastry school, the Certified Master Baker Dieter Schoner told me that if you want to make things taste sour, you use juice, but if you want the product to taste like an actual fruit, you use the zest. For that reason, Sublime Doughnuts uses the juice and the zest so that the taste of our glaze is very similar to an actual orange.”
Zest of 1 orange
1 lb. confectioners’ sugar
1/2 c. orange juice
1 tbsp. Grand Marnier
Add the orange zest and confectioners’ sugar to a bowl and mix thoroughly. Slowly add the orange juice and Grand Marnier and stir until the desired consistency is reached.
After the doughnuts are cool, submerge half of the doughnut in the glaze, turn over, and repeat on the other side. Allow to drip dry.
Yield: Makes 2 cups
Vanilla Bavarian Cream Filling
“This is Sublime Doughnuts’ version of the classic custard that you will find in inside a Boston cream doughnut. We call our version the “A-Town Cream,” because it represents our beautiful city, Atlanta. The vanilla Bavarian cream is essentially a pudding, so if you have your own special vanilla pudding recipe, you should definitely try it and place your own spin on this delicious tradition.”
1 vanilla bean, split
2 1/2 c. heavy cream
3 tbsp. milk
1/4 c. sugar
2 tbsp. cornstarch
5 egg yolks
Place the split vanilla bean in a saucepot, add the cream and milk, and slowly bring to a boil over medium heat. Remove the bean and scrape the seeds into to the cream, then discard the pod.
In a large heat-proof bowl, whisk the sugar, cornstarch, and egg yolks together. Slowly whisk the cream into the mixture. Place the bowl over a pot of simmering water and heat for 1 to 2 minutes, stirring, until the custard reaches 170°F (77°C) on a digital thermometer and is very thick. Remove from the heat, then place the bowl in an ice bath and stir until the filling reaches room temperature. Cover with plastic and chill in the refrigerator before using.
Yield: Makes 3 to 4 cups
photo collage, left to right: cookbook, grant, Orange with Grand Marnier Glaze, and Vanilla Bavarian Cream Filling
photos courtesy of Dalyn Miller Public Relations/Quarry Books/Kamal Grant