Yesterday we made our first peach glazed doughnut. We made the glaze with our pie in a pot peaches. The glaze was sweet, acidic, floral and bright. It was a tasty doughnut. Reflecting on the doughnut afterwards I felt that it was missing something. My relationship with cooked peaches has me wanting, yearning, searching for pie. I love the sweet, nutty buttery flavor of pie crust as a compliment to cooked peaches. To bring that idea to the doughnut I made brown butter-white chocolate crumbs. I pulverized pressure toasted milk solids with white chocolate chips and salt. The result was a sweet, vanilla, buttery and rich crumb. It was not pie crust. It was an amplified flavor expression that I could sprinkle on the peach glaze to deliver the flavors I wanted. Today the peach doughnut was substantially better. Every dish (or doughnut) is a work in progress.