By creating the entire doughnut spread, well most of it, I was able to try a few new doughnut combinations. At home base we do a yuzu glazed yeasted doughnut. It sells moderately well. For our presentation we made our crullers and glazed a few dozen with our yuzu glaze. They were a smash hit. Perhaps it was because we were in California where yuzu is more well known. But I believe it had to do with the synergy of the soft custardy cruller in combination with the bright, creamy, buttery glaze. The two came together creating the effect of a yuzu curd filled doughnut. Getting to the right, most delicious, combination takes time and dumb luck. I'm looking forward to bringing these doughnuts back to the shop.
March 10, 2005