I have been looking for a corn-centric topping for doughnut land. We have made a popcorn glaze and a corn chip and white chocolate crumble. Both were exciting, delicious, and fun in the moment. But they didn’t stick. I’m not sure if it was convincing customers that corn belongs on a doughnut or that the actual audience was too small. In reflection, I wonder if we could have improved the delivery.
Today we adapted Aki’s home version to make masa shortbread. The masa is nutty, toasty, and corny. As a shortbread, it is delicious. At first, I thought we should add more masa to the recipe because in doughnut land we make our toppings with a combination of white chocolate and crumbs. But then it occurred to me. We don’t have to make every crumb with white chocolate. Pulverized masa shortbread is the simplest answer and most flavor-forward. The answer is to eliminate the white chocolate for this topping. The shortbread stands on its own.
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