h a l f b a k e r y
No servicable parts inside.
idea:
add, search, annotate, link, view, overview, recent, by name, best, random
meta:
news, help, about, links, report a problem
account:
Browse anonymously,
or get an account
and write.
or Create a new account.
|
|
|
It’s got the texture and heft of a bagel, but the sugar coating and jam filling of a doughnut*. For added kick, you can toast it and apply cream cheese.
It would be called either “bagnut” or “doughngel”.
*or chocolate coating and custard filling
[link]
|
| |
Bagels and doughnuts - my two favorite food groups. However this doesn't sound appealing. I'd prefer the light fluffyness of a doughnut without the sugar and with the sourdoughness of a bagel. Regardless, you get a pastry sans hole. |
|
| |
Sorry. This looks like a croissant, but it has the spininess and smell of a fishbone. |
|
| |
You could continue the trend of putting toppings on only half the donut and instead have half the donut be half a bagel! |
|
| |
Would it be boiled/baked or fried? |
|
| |
<homer>Mmmm.... bagnut</homer> |
|
| |
Cedar, I think it would be boiled/baked in the style of a bagel, since that seems to be what gives a bagel its crusty-chewiness. |
|
| |
That and a lack of leavening. At least, calorically, they'd be a good match. |
|
| |
Have a croissand-wich. Or would it be sand-ssant? |
|
| |
Sounds delish!!!!! Really! If these ever become real, you've got yourself a taster |
|
| |