We have finally gotten our New Fashioned Doughnuts dialed in. We have reduced the amount of milk paste we add to the dough. We have also gone back to using flour rather than cornstarch for the pastes structure. We have increased the overall hydration in the dough. We utilized Trickling Springs eggnog as the primary liquid in the dough. We balanced the sweet richness with our go to doughnut staple, buttermilk. The milk paste adds a tender structure to the dough. The doughnuts split and form rough cracks and crevices. The exterior forms a delicate crisp crust. The inside crumb is moist and tender. The eggnog flavors the dough. It does not overpower the doughnut with nutmeg. We ate the first few dredged in our cinnamon-cardamom sugar. As we continue to play I foresee an eggnog glaze. And the vanilla-buttermilk custard was a delicious compliment to the decadent doughnut.
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