A Taste of Schokoladenkrapfen (donuts)


German Donuts

These soft, sweet and cakey doughnuts can also be filled with jam (rosehip if you can find it) and dusted with powdered sugar to make a “Berliner”.



3/4 cup whole milk

2 tablespoons butter, melted

1 package (2 1/4 tsp) dry yeast

3 3/4 cups flour

1/4 cup sugar

1/2 tsp salt

3 large eggs

Canola or vegetable oil for frying

1/2 cup heavy cream, whipped and chilled

4 oz bittersweet chocolate, chopped



Place milk and butter in medium pan. Warm to 110F. Sprinkle yeast over milk and set aside until mixture is foamy. Place flour, sugar and salt in bowl of electric mixer fitted with a dough hook. Add yeast mixture, eggs and flour. Mix until a soft dough forms.

Turn dough out onto a lightly floured surface and knead until smooth, about  2 minutes. Place dough into a lightly oiled bowl. Cover with plastic wrap and allow to rise until doubled in size, about 1 hour.

Place dough on lightly floured surface and roll out to 1/2 inch thick. Cut  rounds out of the dough with a 3 inch cookie cutter. Place doughnuts on a lightly oiled baking sheet and allow to rise for about 10 minutes.

Heat at 2 inches of oil to 375F. Add doughnuts to oil and fry until golden brown on all sides. Drain on paper towels.

To make the chocolate coating, place cream in a heavy bottomed pan. Heat until just boiling, then remove from heat and stir in chocolate until completely melted.

A Taste of Zeppole


Italian Donuts

Plan your next trip to il Bel Paese over a warm basket of these golden puffs.



1 cup water

1 stick butter

1 tbsp sugar

1/4 tsp salt

1 cup flour

4 eggs

Olive oil for frying

1/2 cup sugar

2 tbsp ground cinnamon

Mascarpone cream and jam to serve



Place butter, salt, 1 tablespoon sugar, and water in heavy bottomed pan. Bring to boil over a medium heat. Remove pan from heat and stir in flour. Return to the heat and stir for 3-4 minutes until mixture forms a ball. Transfer dough to the bowl of a stand mixer. Beat in eggs, one at a time until well mixed and smooth.

Place 2 inches oil in large, heavy bottomed pan. Heat over medium heat to about 350 degrees.

Carefully drop tablespoons of the dough into the hot oil. Turn the doughnuts once or twice, cooking until golden and puffed up. Drain on paper towels. Stir together cinnamon and sugar and toss with hot doughnuts. Serve warm with mascarpone cream and jam for dipping.

To bake instead of fry, place spoonfuls on baking sheet. Bake at 425F for 20 minutes. Reduce heat to 350F and bake for a further 15 minutes or until golden brown.


A Taste of Sata Andagi


Japanese Donuts

These crunchy sweet bites are an Okinawan staple that reminds us of deep fried pound cake.



4 large eggs

3/4 cup whole milk

3/4 tsp vanilla

4 cups flour

2 cups sugar

3 1/2 tbsp baking powder

1/4 tsp salt

Peanut oil for deep frying



Place oil in large, heavy bottomed pan or wok. Heat to about 350 degrees.

In a medium bowl, sift flour, sugar, baking powder and  salt. In a large bowl, mix eggs, milk, and vanilla. Add dry ingredients to egg mixture, and stir until dough is smooth.

Carefully drop teaspoonfuls of dough into oil and fry until golden brown, about 6-8 minutes. Drain on paper towels and serve warm with a steaming cup of green tea.

Tip: Cook doughnuts in small batches so the temperature of the oil doesn’t drop too much and make them greasy.

A Taste of Gulab Jamun (Donuts)


India and Pakistan

These warm, sweet doughnuts are soaked in a fragrant syrup and served at weddings and other festive occasions.



1 1/2 cups sugar

1 1/2 cups water

3 cardamom pods, crushed

1/2 tsp rose water

Pinch of saffron

1/2 cup milk powder

2 tbsp flour

1/4 tsp baking soda

1 tbsp butter or ghee, melted

Oil or ghee for frying

2-4 tbsp whole milk



In a large pot, combine sugar, water, cardamom, rose water and saffron. Boil for a couple of minutes over a  medium heat, without stirring. Set aside.

In a large bowl, mix together powdered milk, flour, baking  soda, butter or ghee and milk to form a soft dough. Allow to rest for 15 minutes then gently roll into 3/4 inch balls.

Place 2 inches oil or ghee in large, heavy bottomed pan or wok. Heat over medium heat to about 300 degrees. Fry dough balls until golden brown, drain on paper towels then soak in reserved syrup. Sprinkle with chopped pistachios to serve (optional).

Seattle Coffee and Donuts

Seattle Coffee2

Despite being the birthplace of Starbuck’s Coffee, or perhaps because of it, Seattleites prefer to root for the little guy—the indie coffee house that sees coffee preparation as an art form. They roast their own fair trade beans out back, grind them to order, then create miniature works of art in froth that only last as long as you have to sit, sip and savour the creation. Here, the term barista is a smart career move, and coffee is serious business.

Seattle Coffee3

Indie Coffee Houses

In a city buzzing with tech start-ups it’s not unusual to find CEOs (of a company of one) working off a café’s WiFi for hours at a time. Best geek ‘offices’ are Fuel in Madison Park and Zoka in Greenlake. For a straight-up good vibe, Zeitgeist in Pioneer Square is our pick, with Victrola Coffee Roasters and Espresso Vivace on Capitol Hill a close tie for second. For an artists’ hang-out try All City Coffee in Georgetown. For great food to go with your specialty brew, Le Pichet near Pike Place Market and her sister establishment, Café Presse in Capitol Hill, do fine French fare in a Euro-cozy atmosphere.

Seattle Coffee1

Donut City

We love Mighty-O Donuts who recently took home top honours in a national Food Network Challenge event. In true Seattle style they are 100% organic and mighty tasty. The flagship store of a Seattle favorite, Top Pot Doughnuts is a must-do to get them fresh and hot.Try a Feather Boa for a bit of donut glamour. Grab a bag of mini donuts from Daily Dozen Donut Company while you wander Pike Place Market.