(FLV) Sweet Dough

Fun playing with Cinnamon Roll from FLV
Turns out to be soooo delicious.

Please remember that this recipe is been made to my liking.
As a mixer you should taste the recipe and adjust the quantity of aromas and sweetness to your liking. I just provide the necessary building blocks.
Enjoy...

Deep Fried mixed nuts coated in cinnamon sugar and topped with a squeeze of lime to perk them up. The scorched caramel brings out the cooked over an open fire note from the sugar layer.

Freshly baked doughnut with a light dusting of cinnamon sugar. Sweetener option. I use 0.25% super sweet and it was really nice. Be sure to give this recipe a MINIMUM 7 day steep due to FLV sweet dough needing time to fully do its job. The longer you leave it the more doughnut forward the recipe will be. Please leave a rating and review on the recipe for others to see. Happy mixing 💙

Sure, sounds like a delicious food, but damnit we don't have any good bacon flavors in the flavoring market. So in an effort to add a hint of what might taste like bacon to a maple frosted donut, I added FA oak wood and FA Black Fire to add that smokey wood note to it. It works for a hint of bacon, more like donuts deep friend in bacon grease, rather than slices of bacon on it, but that was as close as I could get it. It does need a 2 to 3 week steep. It's not a shake and vape for me.

This is a collaboration mix with @mlNikon . After trying Joker we both found that it would be ideal to try and build a funnel cake around . On the inhale you get that bright sweet powder sugar that transitions to that dark sweet fried dough with a brown sugar apple cinnamon finish and a light fried coating feeling that lingers. Tested on a reload S RDA with a .17 alien coil at 60 watts

Growing up we would go to upstate New York for vacation, always around the time of the dutches county fair. This is where I had my first funnel cake and every year there after . So needless to say I have eaten a few in my time .

In creating the fried dough with a a nice dark crisp outer edge of a funnel cake we found that Joker with a little bit of sweet dough worked. We tried several different options and by far this captured that mix of soft inside and crisp dark fried dough outside .

Adding some mouth feel and some additional accent notes apple filling and cinnamon sugar work well for that dark sweetness that is needed for a funnel cake

So anyone knows that the most important part of a funnel cake is the powder sugar . When applied to a warm funnel cake it almost becomes an icing. powder sugar and FW sweetner create that bright in your face, over the top sweet powder note.

So the one thing that was missing here was that lingering coating of grease after eating a funnel cake this is what golden butter does for this mix - just a touch believe it or not is enough to give that impression.

Where I'm from, pies that don't have crème pâtissière in them have a crust that is called brisée or half cookie crust half butter flaky crust. It's my favorite kind and is perfect for fruits.

FA Cookie/CAP Sugar Cookie/CAP Golden Butter form the cookie buttery crust. In France we don't use graham crackers at all, so we don't have graham cracker crusts. This crust is a little less defined but you will definitely taste a smooth buttery cookie.

FLV Sweet Dough/TPA Brown Sugar is here to add a little gooey at the bottom of the pie where you add a little semolina and brown sugar to absorb the cooking juices of the baking fruits.

WF Sweet and Sour Rhubarb/WF Bumbleberry/FLV Cream are the fruit mix of this pie. The rhubarb is actually a little sour and bumbleberry does taste like a very dark but vibrant mix of berries. The cream is here to round it all up and add some body and sweetness.

Enjoy, be queer and vape on !

[Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell]

Mixed for Mixin’ in the Kitchen #44? This is a cheap fried pie with hints of unemployment and despair. Like you used the change from panhandling at the off ramp to buy a snack. CAP strawberries and cream is as artificial as they come and mixes well with the fried pie crust. FLV frosting adds a layer of sweetness like that sugary crap you find baked into their cheap ass pies.

If you like Maple flavours i guess you have a sympathy for this cream filled maple bar.
Work in Progress!

An attempt at a maple bar. I'm a maple fanatic but I actually never had a maple bar! This is a take on what I imagine and I would enjoy for it to taste like.

FA Maple/VT Golden Syrup/TPA Brown Sugar= my maple syrup stone.

TPA Toasted Marshmallow/FA Meringue = the glaze on top the doughnut.

WF Glazed Dougnut/FLV Sweet Dough = The doughnut, which you can enhance a little with FA WoW or FA Zeppola according to how you like your doughnut.

And there you have it! My maple bar standing tall all by its lonesome!

Enjoy, be queer & vape on!

[Photo Credits: www.thefoodcharlatan.com ]

I was looking at Guava mixes and found @mlNikon guava empanada mixed it up and fell in love! it is fantastic! https://alltheflavors.com/recipes/64495#guava_empanada_by_mlnikon This was made up for Daytime Franks Show Mixin in the kitchen Bakery episode

This is my updated 2019 version of that concept. This is a fried crispy outer shell with soft dough on the inside, filled with a cream cheese and Guava paste . On the inhale you get the cream cheese notes that transitions to the fried dough with some dark pastry notes and a bight sweet tart guava finish. This is best on an RDA at around 55 - 65 watts

FLV sweet dough is ideal to create the empanada dough inside - it does have some dark sweet notes which works in this situation.

FA joker works perfectly for a fried crisp pastry note, and lends some authenticity here . it is noticeable on the exhale and leaves that slight fried dough after taste

INW Yes we can Cheese cake and WF Mascaropne work to create that cream cheese feeling. I used the mascarpone here since it has a really nice tang and provides a full creamy body to the mix. yes we can cheesecake helps to add some density to the cream that is needed.. The cheese aroma of the mascarpone does dissipate over several days and the tang does fad a bit. if you dont what that strong cheese tang note then CAP cheese cake is an option here at 2%

WF Butter cream is the light glaze frosting on top of of the pastry - that also adds a slight waxy mouth feel that you get when you eat an actual empanada.

CAP sweet Guava has that balance of sweet tangy and works well in this application. You can also push it up without off notes and it holds up to the other heavier notes

FLV pastry zest and FLV Rich cinnamon are used here to help guava pop and add some authentic accents . The combination of Cinnamon and guava is amazing and not something I would have thought of combining. Thank you MlNikon for that find!!