When we introduced the potato doughnut to the shop we were faced with potato doughnut cuttings. To utilize the trim we stacked the dough into a ball and let it rest overnight. The following day we roll it into a six inch wide strip. We cut the strip into sticks and then cut the strip three quarters of the way through. We twist the pieces together and then press the ends together. We fry the twists and glaze them with our vanilla-buttermilk glaze. Most recently we topped the twists with strawberry crumbs though we have a number of other twists up our sleeves for the coming weeks.
Years Past
March 10, 2005
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
