A Dunking Discovery

I am quite fond of the dunking concept. It is an art! You have to get the technique and the pairing of drink and biscuit right. And yes, I mentioned technique. Because every drink has a different temperature and every dunking medium has different properties, the dunking timing differs to factors involved. When dunking is concerned, it is usually biscuit with tea or cookies with milk. Frequently, some sort of biscuit is dunked into a drink.

This will be my regular dunking pairing:

  • McVitie’s digestive with Milo (a chocolate flavoured malt drink)

  • Rich Tea biscuit with tea

  • Biscotti with coffee

  • Cookies and Oreos with milk

Surprisingly, having most of the common dunking combination in the pantry, I used none of them. That is because I had a morning struck of brilliance!! With the availability of my day old brioche, which would usually be toasted and spread with some butter, I dunked the plainly toasted slice of brioche in orange juice!! It works! It is a lovely combination; brioche soaked in orange juice with a light crisp of the toast is heavenly!!

Try it and let me know how you like it. What's your dunking discovery? Do share.
Toasted brioche cut into a decent dunking size with a cup of orange juice

Toasted brioche soaked up with orange juice


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