Industrial technology is making its way more and more into the pastry kitchen and allowing us to create new textures. Here, the “doughnuts” are made with a creamy ganache. The alginate and lactate work to maintain the shape of the doughnuts, and the Methocel prevents the ganache from running while they fry. The result is a warm creamy ganache encased in a super-crisp panko coating. Having a scale is essential for this recipe.
You can freeze the doughnuts at any point in the process, but it may make the most sense to freeze them after you’ve breaded them. Keep any doughnuts that you don’t plan to fry immediately on a rack set over a pan (don’t cover them). Freeze for 2 hours, then transfer the frozen doughnuts to a freezer bag. They will keep for about 1 month. Don’t defrost before frying.
