Talking, as you probably weren’t, of my burgeoning food photography career, there was much excitement in da house a few weeks back when I was asked to step in and shoot the cover for the late Spring edition of Edible Seattle.
I worked with editor Tara Austen Weaver to realise her vision for the cover and the inside pages, and in the process we learned a lot about styling and preparing jam doughnuts (or, if you really must, jelly donuts).
For example, it’s quite tricky to style a tower of three doughnuts so it doesn’t look like a little nodding donutman.
We ended up remaking the doughnuts and cooking them for slightly less time, so that they were softer and more pillowy.
Here are few more images from the shoot that didn’t make the cut.
However if you’re looking for a recipe, it’s not mine to give. It’s from Beth Maxey and you’ll have to buy the more recent edition of Edible Seattle to get your mitts on it. It does make truly excellent doughnuts (it is possible I sampled one or two), and they’re not half as tricky to make as you might have imagined.
Believe me Tara and I know.