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Sarah Thompson ha publicado una actualización
#DonutChallenge
Está claro que los donuts no son mi fuerte.
Decidí hacer donuts salados porque soy diabética y no soy muy golosa. Son: relleno de paté de conejo y cobertura de zumaque, mermelada de uva y feta, anillo de caqui con glaseado de salsa bbq de caqui y pasta de aceitunas negras por la masa con cobertura de feta y tomate.
Son un desastre. La masa estaba muy pastosa, quizás necesitaba más levadura. La receta decía freír 2 minutos por cada lado pero necesitaron mucho más tiempo, y tienen un aspecto de pesadilla.
Pero he descubierto que el paté de conejo y el zumaque es una combinación para morirse
Dudo que vuelva a hacer rosquillas. Hice los cursos sobre ellos pero no los como y no me gusta todo el aceite que se necesita, así que creo que tengo que hacer un curso de panadería en su lugar….
#DonutChallenge
Clearly donuts are not my forte.
I decided to make savoury donuts because I’m diabetic and don’t have much of a sweet tooth. They are: rabbit pate filling and sumac topping, grape jam and feta, persimmon ring with persimmon bbq sauce glaze, and black olive paste through the dough with feta and tomato topping.
They are a disaster. The dough was very cakey, maybe I needed more yeast. The recipe said fry for 2 mins each side but they needed much longer, and they look a nightmare.
But I have discovered that rabbit pate and sumac is a combination to die for!
I doubt I’ll make donuts again. I did the courses on them but I don’t eat them and I don’t like all the oil that is needed, so I think I need to do a breadmaking course instead…
Traducido del inglés
Judy Keegan, Eneyda Suñer Rivas y7 más7 Comentarios-
Level:
Executive Chef
La cocina es acierto y error, la próxima saldrán mejor
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@mercedesminayapalaciosgmail-com ¡gracias por el apoyo!
@mercedesminayapalaciosgmail-com thanks for the support!
hace mesesTraducido del inglés
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Level:
Scoolinary Team
Hi Sarah! 🍩✨ First of all — huge kudos for stepping out of your comfort zone and embracing the challenge with such creativity. That’s what the #DonutChallenge is all about!
Your savory donuts are bold and full of personality. The flavor combinations — rabbit pâté with sumac, black olive with tomato and feta, and that persimmon BBQ glaze — are super inventive and show a fearless approach to flavor. Visually, the plating could benefit from more contrast and natural light to really highlight those unique toppings, but the variety is clear and your effort shines through.
What’s the one flavor pairing here that you’d love to transform into another dish — maybe a savory bun, a tartlet, or even a gourmet toast?
And yes, if donuts aren’t your thing, breadmaking sounds like a perfect next step — less oil, more structure, and just as much room for creativity.
Thanks for jumping in with such heart — we’re so glad you’re part of the community 💜-
@soldamiani I just loved the sumac with the rabbit. You gave me lots of ideas there – a tartlet, a toast…
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Level:
Scoolinary Team
@empressdalekhotmail-com The sky is the limit, Sarah! We are here to celebrate all your experiments! Have a lovely day!
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Good on you for having a go and trying something savoury rather than the traditional sweet fillings.
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@judyrusselllive-com-au Thanks for the encouragement. I’m actually enjoying eating them as tasty rolls, not donuts.
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