Welcome to the Food Envy series, where we take a look at some of the dishes we've particularly enjoyed at Time Out Market Montréal because we think you'll love them as much as we did. This week, we're looking at the (un)holy marriage of scones and donuts from Tunnel Espresso: The sconut.
"Decadent" is probably the most appropriate adjective to describe the creation: It looks like the Tower of Pisa or a volcano in the process of erupting. Whatever you think it looks like, this unit of happiness is courtesy of Tunnel Espresso, the latest arrival to date in the refreshed selection at Time Out Market Montréal serving donuts, some of the freshest roasts, and their sconut creations.
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Named after the combination of a scone and a donut, it's a flaky, fluffy, and—most importantly—buttery scone that is deep fried, coated with a mixture of sugar and fruit powder, and then stuffed. While the name is easy enough to say and it's especially easy to eat, the perfect sconut didn't come about overnight.
First off, the scone recipe had to be mastered. Enter Missy Hansen Murphy, the author of Dreamy's recipes, a baking operation run out of the Canadian Roasting Society on Saint-Patrick Street in the Sud-Ouest along the Lachine Canal. She brings the experience, so that base is covered.
Then you just have to figure out how far to cook the scone so that it finishes cooking in a hot oil bath and doesn't dry out; without giving away the secret, all you need to do is pre-bake the dish for about 10 minutes in the oven, followed by a little dip in the oil for less than five minutes, and you're done: The inside is soft and crumbly and the outside is very crunchy: It's bliss.
All that's left to do is sprinkle them with a mixture of sugar and fruit powder, then top them generously with a fruit compote, a chocolate ganache, or a homemade caramel. Extra bliss.
If you're a little spooked by the psuedo-mad science of it all, know that Tunnel Espresso has also brought some yeast donut mastery to the market as well with flavours like lemon meringue, birthday cake, chocolate, maple and fruit glazes, and more.
You know, just a little something to enhance the traditional coffee donut-and-coffee mix.