These Brown Butter Bruleed Donuts are Topped with Caramelized Sugar
References: joythebaker & joythebaker
These homemade mini donuts are quite the treat, offering a modern take on a bruleed dessert made with brown butter, sweet sugar and cinnamon. Lifestyle and food blogger teaches bakers how to make these donuts at home in several easy steps.
Making donuts can be a labor-intensive process since the dough often requires rising time. These donuts are made from active dry yeast, water, sugar, flour, salt, butter and eggs. Once the dough has set, it is then rolled into into mini donut holes and deep fried. The donuts are then glazed in a layer of sugar that can then be bruleed and caramelized using a blow torch. This technique replicates the crispy sugar effect found on the popular French custard.
Making donuts can be a labor-intensive process since the dough often requires rising time. These donuts are made from active dry yeast, water, sugar, flour, salt, butter and eggs. Once the dough has set, it is then rolled into into mini donut holes and deep fried. The donuts are then glazed in a layer of sugar that can then be bruleed and caramelized using a blow torch. This technique replicates the crispy sugar effect found on the popular French custard.
Trend Themes
1. Homemade Mini Donuts - Disruptive innovation opportunity: Develop a line of DIY mini donut kits with unique flavor options.
2. Bruleed Desserts - Disruptive innovation opportunity: Create a line of bruleed desserts that go beyond the traditional creme brulee.
3. Labor-intensive Food Processes - Disruptive innovation opportunity: Develop automated machines that streamline the process of making labor-intensive foods like donuts.
Industry Implications
1. Baking - Disruptive innovation opportunity: Develop innovative baking tools and equipment to enhance the home baking experience.
2. Food Blogging - Disruptive innovation opportunity: Create a platform that connects food bloggers with brands for sponsored content and collaborations.
3. Food Service Equipment - Disruptive innovation opportunity: Design and manufacture specialized food service equipment for unique dessert preparation techniques like bruleeing.
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