On 4/23/2012 3:29 PM, z z wrote:
> I have tried crullers several times-don't like them. They are eggy, they
> remind me of popovers with that awful yellow stuff inside, and they are
> never crisp enough.
>
> My favorite is the simple glazed donut-yeast not cake. Boy are there
> alot of bad versions of the simple glazed donut. Done right it doesnt
> leave your fingers sticky yet doesnt have a hard shell coating and
> doesnt flake off sugar everywhere on your clothes. I had one the other
> day that was so wet it required full handwashing. I would love to know
> the best recipe for that simple sugar glaze.
>
> Most of the time I think "less is more" whenever I look at a sweet
> treat-too much frosting too much jelly too much chocolate too much cream
> too big etc. American in other words...
>

A wet doughnut is a sad thing indeed. The problem is that the sugar
glaze is hygroscopic i.e., it attracts water. We have it bad here since
our relative humidity is usually around 70%. The only thing that can be
done under such conditions is to not let the doughnut sit for very long.

You would think that doughnut makers would come up with a glaze formula
that wouldn't act this way. A stable, lightly glazed, doughnut would be
a boon for mankind. :-)