Posted on 10/05/2018 10:07:53 AM PDT by EveningStar
The people complaining about Krispy Kreme clearly think all donuts should be cake donuts with decorations on them. Not so. A fresh hot Krispy Kreme is a delight, very light and fluffy, not overly sweet at all, the only really sweet thing there is the light glaze. But, if you’ve just got to have your cake donut, try the Krispy Kreme crullers, particularly the blueberry ones. Other than special holiday donuts, they don’t have little sprinkles and sparklies on them though, so if you’ve just got to have that I guess you’ll have to go someplace else.
I’m familiar with the Donut King. There was a documentary about him or his family called Donut Dreams that came out in the 90s.
I first came across a Cambodian donut shop in LA during the mid 80s. It was only later that I learned it was a thing.
We got one in North Miami Beach. The fresh hot baked ones melt in your mouth. On Thursday they have a special, buy a dozen get one free.
I’ll pick up two dozen on the way home from work and the sun will never set on them. Too sweet, that’s what milk is for
Geesh you’re a bit too passionate.
I’m German, and our area was German. We had lots of German bakeries which made great homemade cakes and donuts, but they’ve all been run out by the Big Corps. My mother was a fantastic baker herself.
Yes, I know good junk food. KK stinks. Dunkin is passable. My God, KK even LOOKS way too perfect...too perfectly circular and too constant thickness. There should be peaks and valleys in a raised doughnut. It looks like a plastic decoration. That ain’t right.
Exactly.
We had some great donuts around here, until mass production and growth in the masses seems to have driven out the local bakers. Or maybe all the taxes and refs that Dems love to make drove them out.
And you’re right, the real donuts are denser than these DD and KK never mind moister and tastier.
“...way too perfect...”
Yessireesir. :-)
The best thing about KK is that the glazed donuts are fresh. Can’t beat a hot, fresh donut.
Many years ago I lived in a town with a bakery factory. I got invited to tour the factory, and had a chance to pluck a fresh honey bun off the line. Never tasted anything like it. It was nothing like the ones from the store that had sat around a few days.
In Mesa, AZ, someone opened in an old Winchell’s location and they were too cheap to spring for a new sign. They scraped off half the ‘W’, one ‘l’ and the ‘s’, and Shazam, Vinchel!
BoSa - yum!
The smell in there is so good. I just want to smell it. Carbs don’t get through the nose.
You think it’s funny, but some people make zeppoli with mashed potatoes in the dough. Then you give them a filling of chopped green olives and anchovies. Forget about dinner.
The only ones worth getting at Dunkin’ are the French crullers. OK, maybe the sugar raised.
Whiskey glaze would be good
Mmmm, Spudnuts. They're very good, women in the Midwest used to make them. Much more satisfying than a Krispy Kreme, and no odd commercial aftertaste like Dunkin'.
Montgomery Ward’s used to sell “Spudnuts.” When they were hot and fresh, they were very good.
SPUDNUTS
1 pound diced potatoes, preferably russets or other baking potatoes
2 packages (1/4 ounce each) active dry yeast
1 1/2 cups warm milk
1/2 cup canola oil
1/2 cup sugar
2 large eggs
1 teaspoon salt
1/4 teaspoon nutmeg or 1/2 teaspoon coriander
7 1/2 cups all-purpose flour
additional oil (for deep-fat frying)
Glaze:
4 cups powdered sugar
1/3 cup water
1 teaspoon real vanilla extract
Place potatoes in a large saucepan and cover with water. Boil in microwave until tender. Drain, reserving 1/2 cup cooking liquid. Discard remaining cooking liquid. Mash em up.
In a large bowl, dissolve yeast in reserved cooking liquid. Add the warm [110°-115°] mashed potatoes, milk, oil, sugar, eggs, nutmeg or coriander, and salt. Add just enough flour to form a soft dough. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until doubled, about 20 minutes. Roll out on a floured surface to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown.
For glaze, in a large bowl, combine the confectioners’ sugar, water and vanilla until smooth.
Dip warm doughnuts in glaze. Cool on wire racks.
Then there’s the Screw That, I Need Time to FReep Donut Recipe:
1 Cup purpose flour
1 teaspoon fresh baking powder
1/8 teaspoon salt
1/3 Cup milk or buttermilk
Mix it all together and let sit for a half hour to get tender while FReeping
Mix 1/2 Cup sugar and 1/2 teaspoon cinnamon in a Ziploc baggie or paper bag
Heat oil for frying.
Scoop dough a handful at a time and form into balls. Flatten slightly to 1/2 inch thick and poke a hole in the middle...
Fry until golden. Drain on racks or paper towels, then while still warm but not hot toss in the bag of sugar until coated and serve.
(Not pretty but it gets the job done)
Cardamom is also a nice touch in baked goods or donuts.
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