At Curiosity Doughnuts we currently have 2 styles of doughnuts: yeasted and dropped. To round things out we have been working on our version of Old Fashioned Doughnuts. In our quest we have borrowed from our past experiences and the inspirations of others. We have explored using gelatinized starches to add structure to noodles. In Japanese and Chinese baking, this technique is exploited to create a more tender crumb with a sound structure. As inspiration would have it, Aki was working on Japanese Milk Bread for our next cookbook. The texture of the bread was soft and decadent. And it held together beautifully.
Old Fashioned Doughnuts often crumble and splinter. I'm not a fan of this attribute. The goal for our Old Fashioned was to get the tender crumb of the cake doughnut combined with the structure and decadence of our yeasted doughnut. I made a starch paste similar to the beginnings of a pate choux. I blended the paste into our Old Fashioned Doughnut recipe. I rolled the dough and chilled it. When it was cold we cut and fried the doughnuts. The crumb is moist and tender. The doughnut is full flavored and has a bit of bite. It is not our cake doughnut and it is not our yeasted doughnut. It is a new template for flavors and textures. Today we achieved the delicious results. And New Fashioned Doughnuts were born.