Doughnut Biscotti

I was working on a doughnut idea. I was working with cake doughnuts, straight up. I cooked them and was not thrilled with the results. This was a fine reminder why we created our super cakes. Still, the doughnuts had an addictive quality and a clean cake doughnut flavor. I broke the doughnuts into pieces and cooked them in a 300°F oven for an hour until they were crisp through and amber brown on the broken edges. I removed them from the oven and let them cool. I had plans to pulverize them into crumbs and explore their potential. While I was grinding the dried doughnuts, I picked one up and crunched down on it. It ate like a biscotti. It had a clean vanilla flavor and delicious, lightly sweet crumb. The doughnuts had become biscotti. The fry was the first cook, the oven provided the second cook. Since this was an unexpected result, my doughnut pieces were an assorted mix of ugly pieces. Next time I will pay more attention to the size and shape of the doughnuts as we prepare to transform doughnuts into biscotti.