![]() All opinions are, as always, entirely my own. It's all about balance, right?)ĭisclosure: I was provided with a sampler box of Crown Maple products to help me develop a recipe for the challenge, but wasn't otherwise compensated for this post. ![]() (And then I'll have an appropriately healthy salad. Honestly, I think this might be worthy of a Nobel prize, but I'll settle for another dozen of these babies instead. Even on day three, they're still utterly perfect, in a roll your eyes to the back of your head and do a contented little dance as you nibble on the last of the doughnuts, assuming they've actually lasted this long.Īnd as odd as marrow might seem, you can't taste it at all - it just adds a lovely richness to the dough, which is all the better to show off the flavour of the maple syrup, which appears in both the batter and the glaze for a double dose of mapley goodness. After two days, the maple flavour deepens and becomes more intense. After a day, the glaze softens up the outside, making them soft and rich and meltingly tender. Unlike most doughnuts, they actually get better the longer they sit.įor serious. Plus they totally defy some kind of universal law of doughnut-dom. these aren't quite like the doughnuts I set out to recreate, but they're still pretty darn amazing. Thankfully, marrow bones are dirt cheap, so the most I had to lose was a cold winter afternoon and a few bucks. reading information from articles or shared via social media, etc.) ×. Which meant I had to totally wing it, and hope that they wouldn't be entirely inedible. Glazed pink velvet cake topped with buttercream frosting and pink velvet cake crumble. Either that, or my Google-fu has seriously failed me. An image of a Maple Ol Fashioned doughnut. And in case you're curious, there is not a single bone-marrow cake or doughnut recipe to be found on the entire internet, which meant I didn't have much to go on in terms of how best to incorporate bone marrow into a standard doughnut batter. Unfortunately, my best attempts to wheedle the recipe (or even a rough description of the process) during my last visit were to no avail. ![]() It's been a couple of years since they closed up shop, but I still dream about those doughnuts. More specifically, I wanted to recreate their melt-in-your mouth rich bone marrow doughnuts, teensy bite-sized morsels of rich dough filled with tangy house-made jam that could send even the most hardened of Yelp critics into rapturous bliss. I came up with it for the Crown Maple Syrup #TaptoTable Recipe Challenge, which tasked bloggers to put a savoury spin on a sweet recipe featuring their certified organic 100% pure maple syrup.įor inspiration, I pulled from the delicious dishes of the dearly departed (and bitterly lamented) mecca of nose-to-tail brunching, The Hoof Cafe. but honestly, there was no way I was going to keep this recipe to myself. I know the first post of the new year is supposed to be something healthy, full of promises to detox from the holidays and clean up my act so that I can be appropriately svelte by the time swimsuit weather rolls around.
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