I found a recipe for a hot glazed biscuit doughnut (AKA Bonut) from Alton Brown and have been enjoying it a fair bit. I added a few modifications of my own, giving them a Canadian twist (maple whiskey in the glaze and bacon as a topping to add some contrast). While I still have some work to do on the formation of a smoother-shaped piece of deliciousness, I like the craggy versions that I made – and I enjoy the backdrop of a “lived in” work surface. I mean, come on – texture work that you can eat is the best!
November 17, 2017