I have been intrigued by laminated brioche for awhile. Intrigue and action do not always correspond. I finally took the time to tinker with our vanilla yeasted doughnut and add lamination to the process. The result, thankfully, was worth the wait. Our vanilla yeasted doughnut dough is extremely soft. Because it is I used room temperature butter to laminate the dough. The finished doughnut is lighter but richer and almost custardy in texture. It eats as if our cruller and our doughnut had kids. Now comes the fun part of getting better at the process and adding it to the line up at Curiosity Doughnuts.
Years Past
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
