When we introduced the potato doughnut to the shop, we were faced with potato doughnut cuttings. To utilize the trim, we stacked the dough into a ball and let it rest overnight. The following day, we rolled it into a six-inch wide strip. We cut the strip into sticks and then cut the strip three-quarters of the way through. We twisted the pieces together and then pressed the ends together. We fried the twists and glazed them with our vanilla-buttermilk glaze. Most recently, we topped the twists with strawberry crumbs, though we have a number of other twists up our sleeves for the coming weeks.
– Ideas in Food: Great Recipes and Why They Work
– Maximum Flavor: Recipes That Will Change the Way You Cook
– Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
About the Author
