after action report: maple bacon cronuts

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Check-in Weight: 146.8; I had a full-on, carby eat-fest yesterday. On the menu today is hot tea, veggie stir-fry at midday and Beef Wellington and Lawry’s The Prime Rib recipe for creamed spinach for Christmas dinner. (I do this daily check in as one of the recommendations of Dr. Beverly Berkeley’s Refuse to Regain blog.)

I felt compelled to eat one of my maple-bacony creations, because I had zero faith in frying these in oil then offering it to other people to eat without any idea how they would taste. They are a work in progress. When the British Fellows at Sorted Food say leave lots of large lumps of butter, they fucking mean it. I was afraid my batch would be soggy, greasy, tasteless lumps of standard doughnut-shop frosted cake shite.

But, amazingly, they are pretty good. I got separation of layers – not as many as if I’d left more large lumps of butter in the dough. Despite the frying, the interior was light and tasted like a baked croissant. The entire doughnut was light, actually, despite the maple icing (50g powdered sugar, 12g milk, 3g maple syrup since I had no extract – in that case, use 1/4t maple extract) and crumbled bacon on top. I finished the cronut and didn’t feel like I just choked down a lead weight. In fact, I could have easily grabbed another cronut – which is the finest recommendation I could have for a sweet treat of any sort.

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