Breakfast. David Lebovitz. Double Dipped Apple Doughnuts. Given the choice between being home and not being home… I’m the girl that always chooses home. Brooklyn is amazing. San Francisco is delicious. Baltimore is bonkers. Home is my heart. Home is where I keep my jar of Sharpie markers, my clean white sheets with the familiar smell, and my giant mankitten. Home is also where I keep my fry thermometer and bowl of apples.
Home will come soon… until then, I still have some new sights to put my eyes on. Imagine what onion rings would taste like if they were made out of apples instead of onions… and then topped with sugar. Totally easy to imagine, mostly because it’s done and done right here. I never seem to have much luck with an apple corer. See there? The beginning of apple doughnuts!
This is a double battered creation. The milk batter adds sugar, spice and flavor, the panko bread crumbs keep the doughnuts crispy. They look just like onion rings, but they’re dessert! Ps. Crispy Apple Doughnuts makes about 24 rings Print this Recipe! For the Panko: Crispy Penne. I love baked penne sometimes and the best part are those little crunchy edges. I boiled my penne until it was really soft and then I coated them in a little water and olive oil..Then I just baked them until they got very blistered and crispy on top. For flavorings, I used all the same things you would to make pasta sauce. Fresh tomatoes, parmesan, and basil. Truffle oil and umami paste were also added. Look at my new Umami Paste by Laura Santini . Mix the paste with truffle or olive oil. It’s just a nice little appetizer… crunchy + soft penne is just delicious. Poires au Chocolat. Sprinkle Bakes.
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