I have been working on a new dough for Curiosity Doughnuts. It is light, flaky and delicate. I spent an excessive amount of time trying to wrap the dough around a filling. That time was filled with ongoing failures. It turned out the dough preferred to be on its own. When we fried it as beautiful pinwheel it was inanely delicious. Now we need to dial in the production.
Years Past
February 18, 2005
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