Enoch Simpson on the Invention of the DoughscuitBy Sarah Freeman
September 4, 2013 By Sarah Freeman | September 4, 2013
“We like frying things,” chef Enoch Simpson said upon presenting us with his latest culinary creation: the doughscuit.
Although it may seem like another attempt to jump on the hybrid pastry bandwagon, he says it had more to do with joining the two most popular items at Endgrain into one. He began by dropping biscuit dough into the deep-fryer, and then manipulated the recipe to add a bit more sweetness, chewiness and lighter texture. After 10 attempts, he perfected a dough that when fried is slightly flaky, tender and not too sweet.
Once the dough was perfected, Simpson looked towards the glaze. Each doughscuit is double-glazed. The original recipe is topped with a honey glaze and honey sugar. The cooled doughcuits are then sliced in half and filled with whipped crème fraiche. The inspiration for the glaze and filling came from Simpson’s favorite combination of biscuits served with honey and butter.
Simpson’s brother, Caleb, can be held responsible for doughscuit 2.0. The second flavor mimics German chocolate cake with the same dough as the original but a brown-sugar glaze and chocolate ganache whipped into the crème fraiche filling. It is topped with toasted coconut and is much richer than the first for those looking for something more like dessert and less like a snack to enjoy with coffee. The duo is currently working on a peanut butter and jelly flavor to add to the lineup.
To try the sweet and savory doughscuits, stop by Endgrain on Fridays though Sundays.