Fried Dough

"What's there not to love about fried dough? It's greasy, crispy, chewy and often filled or covered in copious amounts of sugar. The world craves fried dough so much that almost every country has its own version—even more than one in some places. France does beignets (and, of course, so does New Orleans). Italy has perfected the zeppole. Spain and Latin America can't get enough of churros (some versions are even filled). And then there's the U.S.: the land of state fairs, doughnuts and funnel cake. F&W's guide will give you a chance to appreciate all of the creative ways humans have come up with to fry dough, including pointers about the best frying methods and recipes from all over the world."

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Food & Wine:  How to Make Apple Cider Doughnuts
How to Make Apple Cider Doughnuts
Some chefs can’t stop playing with their food. Consider Alex Talbot and Aki Kamozawa, the innovators behind a blog called Ideas in Food and the partners at Curiosity Doughnuts in Stockton, New Jersey. Why the name Curiosity? “Because it fuels everything we do,” says Kamozawa. To perfect their signature hand-rolled cider doughnuts, they tinkered endlessly with the texture, finally borrowing a technique from Japanese milk bread. The simultaneously moist and tender results put standard farmers’ market cider doughnuts to shame. The only way to improve on perfection? A luscious glaze or a roll in cinnamon-cardamom sugar. Fresh out of the fryer, these babies are straight-up mind-blowing. Here’s how to make your own batch.—Tina Ujlaki