We continue to search for delicious uses for doughnut spare parts. Today I took the trimmings from our marble doughnuts and made a marble loaf. Kinda ironic. I sprayed the inside of a large bundt pan with pan release and dusted it with sugar. I rolled the trimmings into a giant log, and then set it inside the pan. I covered the pan with plastic wrap and let the dough rise for an hour while I preheated the oven to 350°F with convection. When the dough had roughly doubled in size, I dusted the top with granulated sugar, and baked the bundt for 1 hour, until the internal temperature was 195°F. I let the bundt cool for 15 minutes in the pan and then turned it out onto a cooling rack.
I left the house to run errands and remove myself from the temptation of cutting into the hot cake. When I returned home I sliced into the caramelized exterior. The inside was light, moist, and scented with butter, yeast, vanilla, and chocolate.
The cake-bread was amazing. It was one of the most delicious slices of anything I have ever tasted. I savored each tender, just sweet heavenly rich bite.
And then reality kicked in. I can make one of these a week in our world of doughnuts. What can I do with this weekly treasure? There is only so much I can eat. Is there a way to sell these bundts? Are other people going to be as excited as I am to get a hold of this special treat? I believe they will. Now how to connect with the lucky few?
May 23, 2005