How to make Justin Gellatly's legendary doughnuts

I started making my doughnuts while working at St John Restaurant over ten years ago, and if I say so myself they have become a bit legendary. Once you've had my doughnuts there is no going back.

I normally keep the fillings quite classic -- custard, jam, lemon curd and apple cinnamon. But I have been developing many new flavours for my new book, like my most fought-over one, the caramel custard with salted honeycomb sprinkle.

"The King of Pudding . . . St John's secret weapon, Justin Gellatly, the man behind the bread, the wobbly custard tart and the legendary doughnut" - Observer Food Monthly

With over 150 recipes covering bread, biscuits, buns and cakes, hot, warm and cold puddings, ice cream, those doughnuts, savoury baking and store cupboard essentials, Bread, Cake, Doughnut, Pudding, is full of recipes you'll want to make again and again.

Out Now http://www.penguin.co.uk/nf/Book/BookDisplay/0,,9780241146057,00.html

Follow Justin on Twitter: @Justin_Gellatly


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