After cutting out doughnuts, we were left with irregular pieces of vanilla and chocolate dough. Instead of rolling the trimmings by themselves we pieced them together, folded them into a block, and wrapped it in plastic wrap. We refrigerated the dough overnight. Then we rolled it out on a floured counter top and cut doughnuts. We let the doughnuts proof for 30 minutes and then fried them up. The chocolate and vanilla melded together and our marbled doughnuts were born. The resulting confection demonstrated why these two flavors go together, tempering and accenting each other. We finished the doughnuts with a light vanilla bean buttermilk glaze.
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