We took another look at a number of our recent ideas in Doughnutland. I was able to use a ring cutter to cleanly cut our flattened peppermint patties. I added the flattened patties to our chocolate glazed chocolate yeasted cluster doughnuts. I used the same ring to cut out pieces of a reshaped version of our doughnut tete de moine. We placed the rounds on our super cake doughnut and added a bit of coffee glaze. We made coffee and doughnuts on a doughnut. We had also been working with grated toasted coconut made in a similar way to our grated maple walnut. Unfortunately, it did not grate as easily and I was not able to deliver as much toasted coconut flavor as Aki wanted for the doughnut. I melted the mixture and rolled it in a zip-top bag to make a thin layer. I refrigerated the sheet and was able to break it into shards. We topped our milk glazed doughnut with a bit of chocolate and a scattering of the toasted coconut shards. All of these elements were good on their own. It took time, thought, and tinkering to allow them to become great additions to our world.
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