Fall is here. So is our take on a pumpkin doughnut at Curiosity Doughnuts. We make a glaze with canned pumpkin, buttermilk, vanilla, cinnamon, salt, and powdered sugar. We dip the doughnuts in the glaze and season the top with our pretzel and white chocolate crumbs. I think these crumbs may get a bit overused until I realize they are the fancy salt of our doughnut operation. The combination of pumpkin and pretzels is hauntingly addictive. It has me looking at other applications, from pretzel and pumpkin pie with pumpkin and pretzel swirled ice cream to savory pumpkin soup with pretzel-crusted scallops. What’s often missed is the cross-pollination of ideas.
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