Another day, another doughnut. We eliminated the toasted brown butter solids in our latest version of the dough. We gain a visual clarity in the finished crumb. The brown butter was an element that we didn't realize was muddying the doughnut until we removed it. We coated the doughnuts in a coarse strawberry sugar. To make it, we grind 30 grams of freeze dried strawberries to a powder in the blender and fold them into 500 grams of demerara sugar. This is a flavorful balance of tangy, floral strawberries and raw sugar. The coarse texture of the sugar is an added finger-licking feature. We filled the doughnuts with creamy vanilla pudding made with sweetened condensed milk. This doughnut is totally crush-able.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
