For our fried chicken project at Curiosity Doughnuts, we continue to tweak and evolve everything. The doughnut component is based on our New Fashioned Doughnuts. We replace one-third of the flour with instant masa. The masa adds a full, robust corn flavor to the dough. We needed to increase the hydration of the dough to compensate for the use of the moisture-craving masa. Originally, we cut doughnuts properly and served the debris on the side. We glazed the doughnuts with our buttermilk lime glaze spiked with black lime and Korean chili flakes. I wanted something more from the doughnut experience. That is when we went to our thumbprint. We still glaze the doughnut. After the glaze sets, we fill the thumbprint with the sweet, hot, acidic tomato-jalapeno marmalade from Eat This. The doughnuts stand on their own. And we have started selling the few extra that don’t make it on a Chicken and a Doughnut plate, for those into a more savory experience.
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