This week we took Curiosity Doughnuts on the road to do a presentation at the CIA at Greystone.
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.
Years Past
March 10, 2005
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Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
