I was pleased and proud of the flavorful crunchiness we created in our tiger crunch doughnut. I have been bouncing ideas of other textural elements we could embed in our doughnuts pre-frying. The other day I reached for puffed rice. The rice stuck and fried nicely in the dough. It added a lighter crunch than the cornflakes. The downside of the puffed rice is the aesthetic. The rice needs to be hidden so it loses its grub-like appearance. A thicker glaze is in order to make the puffed rice truly pop.
Years Past
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