bakingbuyer - April 2011 - (Page 64)

SMALL TOWN BAKER BY SHIELA RABE CANDO BAKERY, CANDO, ND Sammie SURPRISE It was one of those”E-E-UW” moments: several moons ago I was watching a well-known TV chef creating a unique culinary masterpiece. She was putting the finishing touches on a burger. This was no ordinary grill-out. Instead of a pedestrian burger bun she sandwiched the meat, topped with mayo, mustard and a fried egg, between two glazed doughnuts. I kid you not! This was enough to put me off both burgers and doughnuts for some time. As someone once said, time heals all wounds, so when Bruce told me last week he had an inspiration for a new product at the Cando Bakery I said “OK, I’m game”. Now Bruce has always been able to impress me with his intuitive hunches about what’s hot and what’s not. Nine out of ten times he is on the mark. He would not divulge details but I became somewhat suspicious when I saw Bacon, sharp cheddar and doughnut dough were an unlikely combination for the “secret project.” 64 · BAKING BUYER · APRIL 11 him mixing doughnut dough and simultaneously cooking bacon. He put aside a large cut of yeast-raised doughnut dough before frying the usual assortment for the morning coffee crowd. When the bismarks, long johns, rings and cinnamon swirls were fried and I was filling, icing and glazing them to sweet perfection, Bruce went to work on his secret project. He sheeted the reserved dough to about 1/8 inch thickness and cut it into six inch wide strips long enough to fit on sheet pans. And this is where he almost lost me. On each strip of dough he placed a double row of the bacon he had cooked and drained. This he covered with shredded sharp cheddar. After folding and sealing the edges with an egg wash, the pans went into the proofer for about thirty minutes. Bruce brushed the rolls with more egg wash and put them in the oven at 370F until they were a lovely shiny golden brown. When they were cool enough to handle we sliced the rolls in four inch lengths, yielding six pieces per

Table of Contents for the Digital Edition of bakingbuyer - April 2011

bakingbuyer - April 2011
EDITOR’S NOTE - The Century Mark
‘Last Cake Standing’ Returns
Deli Added to 2012 Atlantic Bakery Expo
Barry Callebaut Strengthens Healthier Confectionery Alternatives
WP Bakery Group Joins Industrial Market
Wilton Survey Reveals How America Bakes
Robbie Unveils Fresh N Tasty Bakery Pouches
Celebration Bread
Using Preferments
Team USA Profi le
Prom Cakes: The next big thing in occasion cakes
Popular Prom Themes
Party Time
Expand Your Horizons
A Fresh Take on Take-and-Bake
The Sandwich Parallel
Online Ordering
Pick-up Artists
History IN THE Baking
Employee Recognition
Tips on Fondant Sheeting
Smoothies Sell Themselves
Production Schedule
Sammie Surprise

bakingbuyer - April 2011