Creation is one part idea, one part desire, and one part kick in the pants. We started Curiosity Doughnuts with our marble doughnuts. The blending of the cuttings allowed us to create a unique and somehow familiar doughnut. Aki has a thing for black and white cookies, the iconic deli delight with half vanilla frosting and half chocolate frosting. In doughnut land we had played around with the wording of black and white but not the stark distinct divided aesthetic.
When I was up at Star Chefs I spent some time chatting doughnuts with Wylie. He to is working on his own doughnut project. We shared ideas and thoughts. He showed me an amazing rendition of a black and white doughnut that was a tremendous kick in the pants to get my wheels spinning.
The idea has been percolating in my brain for several weeks without much action on my part. When I roll doughnuts I end up with a few extras. Anything that is not part of a perfect dozen that fits on a sheet pan for display is considered an extra doughnut. As we have shown, the trimmings become marble doughnuts. The extra doughnuts are fried and then dressed as small batch specialty preparations or as backups for popular doughnut flavors. When I looked at what I had this week I saw almost equal parts chocolate and vanilla doughnuts. Eureka. I was used to fusing parts of dough together on the large scale for our marble doughnuts and on an individual process for our doughnut clusters.
It became clear to me that I could cut the chocolate and vanilla doughnuts in half and fuse them back together. That is what I did. We fried the fused doughnuts after they were allowed to refrigerate overnight and meld together. After frying the doughnuts I glazed them first in a base vanilla glaze and then half a chocolate glaze. The doughnuts are a true black and white all the way through.
Years Past
Ideas in Food: Great Recipes and Why They Work
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