A few years ago, if you asked me what my favorite donut was I'd probably
would have told you to go screw. But there seems to be a renaissance in
donuts these days. There are many new favorites, such as apple-cider and
cherry. What donuts are you prone to eating?


W. Pooh (AKA Winnie P.)

"Christopher M." wrote:

>A few years ago, if you asked me what my favorite donut was I'd probably
>would have told you to go screw. But there seems to be a renaissance in
>donuts these days. There are many new favorites, such as apple-cider and
>cherry. What donuts are you prone to eating?

French Crawlers & Jellee.

"Brooklyn1" <Gravesend1> wrote in message
...
> "Christopher M." wrote:
>
>>A few years ago, if you asked me what my favorite donut was I'd probably
>>would have told you to go screw. But there seems to be a renaissance in
>>donuts these days. There are many new favorites, such as apple-cider and
>>cherry. What donuts are you prone to eating?
>
> French Crawlers & Jellee.

French crullers are certainly unique.


W. Pooh (AKA Winnie P.)

"Brooklyn1" <Gravesend1> wrote in message
...
> "Christopher M." wrote:
>
>>A few years ago, if you asked me what my favorite donut was I'd probably
>>would have told you to go screw. But there seems to be a renaissance in
>>donuts these days. There are many new favorites, such as apple-cider and
>>cherry. What donuts are you prone to eating?
>
> French Crawlers & Jellee.

I had some spiced jelly donuts once. Pretty tasty.


W. Pooh (AKA Winnie P.)

On Mon, 23 Apr 2012 14:57:47 -0400, Brooklyn1 <Gravesend1> wrote:

>"Christopher M." wrote:
>
>>A few years ago, if you asked me what my favorite donut was I'd probably
>>would have told you to go screw. But there seems to be a renaissance in
>>donuts these days. There are many new favorites, such as apple-cider and
>>cherry. What donuts are you prone to eating?
>
>French Crawlers & Jellee.

You mean "crullers" which aren't really. Or more correctly "French
donuts":

http://www.jonasapproved.com/wp-cont...er-480x360.jpg

Interesting about how those are made. Primarily a sugarless egg batter
oozed through the cake donut machine with a special slotted plunger
that would twist with each donut ejected, giving them that fluted
shape! Very cool!

John Kuthe...

"John Kuthe" > wrote in message
...
> On Mon, 23 Apr 2012 14:57:47 -0400, Brooklyn1 <Gravesend1> wrote:
>
>>"Christopher M." wrote:
>>
>>>A few years ago, if you asked me what my favorite donut was I'd probably
>>>would have told you to go screw. But there seems to be a renaissance in
>>>donuts these days. There are many new favorites, such as apple-cider and
>>>cherry. What donuts are you prone to eating?
>>
>>French Crawlers & Jellee.
>
> You mean "crullers" which aren't really. Or more correctly "French
> donuts":
>
> http://www.jonasapproved.com/wp-cont...er-480x360.jpg
>
> Interesting about how those are made. Primarily a sugarless egg batter
> oozed through the cake donut machine with a special slotted plunger
> that would twist with each donut ejected, giving them that fluted
> shape! Very cool!
>
> John Kuthe...

I've had some French crullers that were a little too eggy. I think some
people use the extra large eggs instead of large. Big mistake.


W. Pooh (AKA Winnie P.)

On Apr 23, 12:30*pm, "Christopher M." >
wrote:
> "John Kuthe" > wrote in message
>
> ...
>
>
>
>
>
>
>
>
>
> > On Mon, 23 Apr 2012 14:57:47 -0400, Brooklyn1 <Gravesend1> wrote:
>
> >>"Christopher M." wrote:
>
> >>>A few years ago, if you asked me what my favorite donut was I'd probably
> >>>would have told you to go screw. But there seems to be a renaissance in
> >>>donuts these days. There are many new favorites, such as apple-cider and
> >>>cherry. What donuts are you prone to eating?
>
> >>French Crawlers & Jellee.
>
> > You mean "crullers" which aren't really. Or more correctly "French
> > donuts":
>
> >http://www.jonasapproved.com/wp-cont.../bobs-donuts-7...
>
> > Interesting about how those are made. Primarily a sugarless egg batter
> > oozed through the cake donut machine with a special slotted plunger
> > that would twist with each donut ejected, giving them that fluted
> > shape! *Very cool!
>
> > John Kuthe...
>
> I've had some French crullers that were a little too eggy. I think some
> people use the extra large eggs instead of large. Big mistake.
>
> W. Pooh (AKA Winnie P.)

Great doughnuts!!
http://voodoodoughnut.com/index.php

On Mon, 23 Apr 2012 13:02:12 -0700 (PDT), Chemo the Clown
> wrote:

>On Apr 23, 12:30*pm, "Christopher M." >
>wrote:
>> "John Kuthe" > wrote in message
>>
>> ...
>>
>>
>>
>>
>>
>>
>>
>>
>>
>> > On Mon, 23 Apr 2012 14:57:47 -0400, Brooklyn1 <Gravesend1> wrote:
>>
>> >>"Christopher M." wrote:
>>
>> >>>A few years ago, if you asked me what my favorite donut was I'd probably
>> >>>would have told you to go screw. But there seems to be a renaissance in
>> >>>donuts these days. There are many new favorites, such as apple-cider and
>> >>>cherry. What donuts are you prone to eating?
>>
>> >>French Crawlers & Jellee.
>>
>> > You mean "crullers" which aren't really. Or more correctly "French
>> > donuts":
>>
>> >http://www.jonasapproved.com/wp-cont.../bobs-donuts-7...
>>
>> > Interesting about how those are made. Primarily a sugarless egg batter
>> > oozed through the cake donut machine with a special slotted plunger
>> > that would twist with each donut ejected, giving them that fluted
>> > shape! *Very cool!
>>
>> > John Kuthe...
>>
>> I've had some French crullers that were a little too eggy. I think some
>> people use the extra large eggs instead of large. Big mistake.
>>
>> W. Pooh (AKA Winnie P.)
>
>Great doughnuts!!
>http://voodoodoughnut.com/index.php

Portland OR eh? My nephew lives in Portland, I'll have to ask him if
he's ever been there!

John Kuthe...

On Apr 23, 2:46*pm, "Christopher M." > wrote:
> A few years ago, if you asked me what my favorite donut was I'd probably
> would have told you to go screw. But there seems to be a renaissance in
> donuts these days. There are many new favorites, such as apple-cider and
> cherry. What donuts are you prone to eating?
>
> W. Pooh (AKA Winnie P.)

I just had a dutchie. I like sour cream glazed donuts, crullers,
boston cream.

"l, not -l" > wrote in message
...
>
> On 23-Apr-2012, "Christopher M." > wrote:
>
>> What donuts are you prone to eating?
>
> I no longer eat donuts. 30 or so years ago I had the perfect donut and
> have
> been unable to find anything approaching perfect since.. It was a Dutch
> Apple Crumb Top donut from a little shop in downtown Philadelphia. No
> other
> donut will do now that I've had this gem.
>
> It started life as a very nice jelly donut shell, filled with a perfectly
> seasoned Dutch apple pie filling (small diced apple instead of slices of
> course); the filled donut was topped with a most excellent vanilla icing
> embedded with an excellent streusel.

Was it deep fried?


W. Pooh (AKA Winnie P.)

On Mon, 23 Apr 2012 17:32:39 -0400, "Christopher M."
> wrote:
....
>
>Was it deep fried?
>
>
>W. Pooh (AKA Winnie P.)
>

Deep fried is actually somewhat of a misnomer. When I think of
something deep fried, I think about it being submerged/covered in the
frying fat. But donuts actually float on the frying fat!

John Kuthe...

On Apr 23, 1:45*pm, John Kuthe > wrote:
> On Mon, 23 Apr 2012 13:02:12 -0700 (PDT), Chemo the Clown
>
>
>
>
>
>
>
>
>
> > wrote:
> >On Apr 23, 12:30*pm, "Christopher M." >
> >wrote:
> >> "John Kuthe" > wrote in message
>
> . ..
>
> >> > On Mon, 23 Apr 2012 14:57:47 -0400, Brooklyn1 <Gravesend1> wrote:
>
> >> >>"Christopher M." wrote:
>
> >> >>>A few years ago, if you asked me what my favorite donut was I'd probably
> >> >>>would have told you to go screw. But there seems to be a renaissance in
> >> >>>donuts these days. There are many new favorites, such as apple-cider and
> >> >>>cherry. What donuts are you prone to eating?
>
> >> >>French Crawlers & Jellee.
>
> >> > You mean "crullers" which aren't really. Or more correctly "French
> >> > donuts":
>
> >> >http://www.jonasapproved.com/wp-cont.../bobs-donuts-7....
>
> >> > Interesting about how those are made. Primarily a sugarless egg batter
> >> > oozed through the cake donut machine with a special slotted plunger
> >> > that would twist with each donut ejected, giving them that fluted
> >> > shape! *Very cool!
>
> >> > John Kuthe...
>
> >> I've had some French crullers that were a little too eggy. I think some
> >> people use the extra large eggs instead of large. Big mistake.
>
> >> W. Pooh (AKA Winnie P.)
>
> >Great doughnuts!!
> >http://voodoodoughnut.com/index.php
>
> Portland OR eh? My nephew lives in Portland, I'll have to ask him if
> he's ever been there!
>
> John Kuthe...

Yes, Portland, OR

On Apr 23, 1:30*pm, "l, not -l" > wrote:
> On 23-Apr-2012, "Christopher M." > wrote:
>
> > What donuts are you prone to eating?
>
> I no longer eat donuts. *30 or so years ago I had the perfect donut and have
> been unable to find anything approaching perfect since.. *It was a Dutch
> Apple Crumb Top donut from a little shop in downtown Philadelphia. *No other
> donut will do now that I've had this gem.
>
> It started life as a very nice jelly donut shell, filled with a perfectly
> seasoned Dutch apple pie filling (small diced apple instead of slices of
> course); the filled donut was topped with a most excellent vanilla icing
> embedded with an excellent streusel.
>
> --
>
> Change Cujo to Juno in email address.

My favorite doughtnut back in the day was spudnuts. Doughnuts made
with potatoes. I used to bag them up when I was going to a 7th Day
Adventist boarding school. they had a spudnut factory on campus.

A Moose in Love wrote:
> On Apr 23, 2:46 pm, "Christopher M." > wrote:
>> A few years ago, if you asked me what my favorite donut was I'd
>> probably would have told you to go screw. But there seems to be a
>> renaissance in donuts these days. There are many new favorites, such
>> as apple-cider and cherry. What donuts are you prone to eating?
>>
>> W. Pooh (AKA Winnie P.)
>
> I just had a dutchie. I like sour cream glazed donuts, crullers,
> boston cream.

There seems to be many different names for rectangular donuts.
http://en.wikipedia.org/wiki/List_of_doughnut_varieties


W. Pooh (AKA Winnie P.)

John Kuthe wrote:
> On Mon, 23 Apr 2012 17:32:39 -0400, "Christopher M."
> > wrote:
> ...
>>
>> Was it deep fried?
>>
>>
>> W. Pooh (AKA Winnie P.)
>>
>
> Deep fried is actually somewhat of a misnomer. When I think of
> something deep fried, I think about it being submerged/covered in the
> frying fat. But donuts actually float on the frying fat!
>
> John Kuthe...

So if you deep fry it, it's not a donut?


W. Pooh (AKA Winnie P.)

On Mon, 23 Apr 2012 15:45:24 -0500, John Kuthe >
wrote:

>On Mon, 23 Apr 2012 13:02:12 -0700 (PDT), Chemo the Clown
> wrote:
....
>>
>>Great doughnuts!!
>>http://voodoodoughnut.com/index.php
>
>Portland OR eh? My nephew lives in Portland, I'll have to ask him if
>he's ever been there!
>
>John Kuthe...

I postged to my nephew's Facebook, and he replied:

"Absolutely! There is ALWAYS a crazy long line. I always think of you
when I go there. I fantasize about what the possibilities would be had
YOU opened VooDoo doughnuts here instead."

John Kuthe...

On Mon, 23 Apr 2012 17:44:43 -0400, "Christopher M."
> wrote:

>John Kuthe wrote:
....
>> Deep fried is actually somewhat of a misnomer. When I think of
>> something deep fried, I think about it being submerged/covered in the
>> frying fat. But donuts actually float on the frying fat!
>>
>> John Kuthe...
>
>So if you deep fry it, it's not a donut?
>
>
>W. Pooh (AKA Winnie P.)
>

No, still a donut. The Old Fashioned donuts would sink at first, so we
had to kinda float them on the surface of the grease when first
putting the screen of them in to fry until they proofed up enough to
float.

John Kuthe...

On 4/23/2012 8:46 AM, Christopher M. wrote:
> A few years ago, if you asked me what my favorite donut was I'd probably
> would have told you to go screw. But there seems to be a renaissance in
> donuts these days. There are many new favorites, such as apple-cider and
> cherry. What donuts are you prone to eating?
>
>
> W. Pooh (AKA Winnie P.)
>
>

We eat a lot of Portuguese style doughnuts here called "malasadas" which
do not have holes. The good thing about having no holes is that makes it
fillable. Typically they'll be filled with custard or chocolate pudding
type filling or a coconut haupia filling. The old Portuguese cooks might
make malasadas with holes in the center but mostly that practice is
dying out.

We also eat a whole lot of Okinawan doughnuts called "andagi" which is
probably even more popular than malasadas. You can go to a Denny's and
order some. They don't call it an Okinawan doughnut or andagi cause that
wouldn't play on the mainland. Instead you have to order "Pancake
Puppies."

On 23/04/2012 5:44 PM, Christopher M. wrote:
> John Kuthe wrote:
>> On Mon, 23 Apr 2012 17:32:39 -0400, "Christopher M."
>> > wrote:
>> ...
>>>
>>> Was it deep fried?
>>>
>>>
>>> W. Pooh (AKA Winnie P.)
>>>
>>
>> Deep fried is actually somewhat of a misnomer. When I think of
>> something deep fried, I think about it being submerged/covered in the
>> frying fat. But donuts actually float on the frying fat!
>>
>> John Kuthe...
>
> So if you deep fry it, it's not a donut?
>
>
You gave to excuse Kuthe. He is a bit of an idiot. Deep fried means that
it has been cooked in large pot of fat, as opposed to being fried in
small amount of fat in a pan. The fact that donuts float when they are
cooking in oil does not mean that they are not deep fried.

On Mon, 23 Apr 2012 18:34:56 -0400, Dave Smith
> wrote:

>On 23/04/2012 5:44 PM, Christopher M. wrote:
>> John Kuthe wrote:
>>> On Mon, 23 Apr 2012 17:32:39 -0400, "Christopher M."
>>> > wrote:
>>> ...
>>>>
>>>> Was it deep fried?
>>>>
>>>>
>>>> W. Pooh (AKA Winnie P.)
>>>>
>>>
>>> Deep fried is actually somewhat of a misnomer. When I think of
>>> something deep fried, I think about it being submerged/covered in the
>>> frying fat. But donuts actually float on the frying fat!
>>>
>>> John Kuthe...
>>
>> So if you deep fry it, it's not a donut?
>>
>>
>You gave to excuse Kuthe. He is a bit of an idiot. Deep fried means that
>it has been cooked in large pot of fat, as opposed to being fried in
>small amount of fat in a pan. The fact that donuts float when they are
>cooking in oil does not mean that they are not deep fried.

So it's the fat that must be deep for it to be called "deep frying",
not the item being fried.

Good to know! Thanks!

John Kuthe...

On Mon, 23 Apr 2012 15:16:12 -0400, "Christopher M."
> wrote:

> "Brooklyn1" <Gravesend1> wrote in message
> ...
> > "Christopher M." wrote:
> >
> >>A few years ago, if you asked me what my favorite donut was I'd probably
> >>would have told you to go screw. But there seems to be a renaissance in
> >>donuts these days. There are many new favorites, such as apple-cider and
> >>cherry. What donuts are you prone to eating?
> >
> > French Crawlers & Jellee.
>
> I had some spiced jelly donuts once. Pretty tasty.
>
I like the filled donuts too... either jelly or custard (with a
chocolate glaze) and I like cinnamon twists. That's the extent of it
though.

--
Food is an important part of a balanced diet.

On Apr 23, 5:58*pm, John Kuthe > wrote:
> On Mon, 23 Apr 2012 17:44:43 -0400, "Christopher M."
>
>
>
> > wrote:
> >John Kuthe wrote:
> ...
> >> Deep fried is actually somewhat of a misnomer. When I think of
> >> something deep fried, I think about it being submerged/covered in the
> >> frying fat. But donuts actually float on the frying fat!
>
> >> John Kuthe...
>
> >So if you deep fry it, it's not a donut?
>
> >W. Pooh (AKA Winnie P.)
>
> No, still a donut. The Old Fashioned donuts would sink at first, so we
> had to kinda float them on the surface of the grease when first
> putting the screen of them in to fry until they proofed up enough to
> float.
>
> John *Kuthe...

Sounds like you peaked early. Time to make the doughnuts again?

On Mon, 23 Apr 2012 16:48:00 -0700 (PDT), BillyZoom
> wrote:
....
>Sounds like you peaked early. Time to make the doughnuts again?

Time to make the donuts, BillyBoom! :-)

John Kuthe...

"dsi1" > wrote in message
...
> On 4/23/2012 8:46 AM, Christopher M. wrote:
>> A few years ago, if you asked me what my favorite donut was I'd probably
>> would have told you to go screw. But there seems to be a renaissance in
>> donuts these days. There are many new favorites, such as apple-cider and
>> cherry. What donuts are you prone to eating?
>>
>>
>> W. Pooh (AKA Winnie P.)
>>
>>
>
> We eat a lot of Portuguese style doughnuts here called "malasadas" which
> do not have holes. The good thing about having no holes is that makes it
> fillable. Typically they'll be filled with custard or chocolate pudding
> type filling or a coconut haupia filling. The old Portuguese cooks might
> make malasadas with holes in the center but mostly that practice is dying
> out.

Those taste like apple fritters, right? I love those things. Freaking
awesome.

> We also eat a whole lot of Okinawan doughnuts called "andagi" which is
> probably even more popular than malasadas.
> You can go to a Denny's and order some. They don't call it an Okinawan
> doughnut or andagi cause that wouldn't play on the mainland. Instead you
> have to order "Pancake Puppies."

Reminds me of fritters. Cool. Thanks for the info.


W. Pooh (AKA Winnie P.)

"l, not -l" > wrote in message
...
>
> On 23-Apr-2012, "Christopher M." > wrote:
>
>> "l, not -l" > wrote in message
>> ...
>> >
>> > On 23-Apr-2012, "Christopher M." > wrote:
>> >
>> >> What donuts are you prone to eating?
>> >
>> > I no longer eat donuts. 30 or so years ago I had the perfect donut and
>> > have
>> > been unable to find anything approaching perfect since.. It was a
>> > Dutch
>> > Apple Crumb Top donut from a little shop in downtown Philadelphia. No
>> > other
>> > donut will do now that I've had this gem.
>> >
>> > It started life as a very nice jelly donut shell, filled with a
>> > perfectly
>> > seasoned Dutch apple pie filling (small diced apple instead of slices
>> > of
>> > course); the filled donut was topped with a most excellent vanilla
>> > icing
>> > embedded with an excellent streusel.
>>
>> Was it deep fried?
>
> Yes; an excellent, deep fried jelly donut shell.

It's very hard to find a deep-fried donut in my area. I guess they're a lot
of trouble.


W. Pooh (AKA Winnie P.)

"John Kuthe" > wrote in message
...
> On Mon, 23 Apr 2012 18:34:56 -0400, Dave Smith
> > wrote:
>
>>On 23/04/2012 5:44 PM, Christopher M. wrote:
>>> John Kuthe wrote:
>>>> On Mon, 23 Apr 2012 17:32:39 -0400, "Christopher M."
>>>> > wrote:
>>>> ...
>>>>>
>>>>> Was it deep fried?
>>>>>
>>>>>
>>>>> W. Pooh (AKA Winnie P.)
>>>>>
>>>>
>>>> Deep fried is actually somewhat of a misnomer. When I think of
>>>> something deep fried, I think about it being submerged/covered in the
>>>> frying fat. But donuts actually float on the frying fat!
>>>>
>>>> John Kuthe...
>>>
>>> So if you deep fry it, it's not a donut?
>>>
>>>
>>You gave to excuse Kuthe. He is a bit of an idiot. Deep fried means that
>>it has been cooked in large pot of fat, as opposed to being fried in
>>small amount of fat in a pan. The fact that donuts float when they are
>>cooking in oil does not mean that they are not deep fried.
>
> So it's the fat that must be deep for it to be called "deep frying",
> not the item being fried.
>
> Good to know! Thanks!
>
> John Kuthe...

Tee hee hee.


W. Pooh (AKA Winnie P.)

"John Kuthe" > wrote in message
...
> On Mon, 23 Apr 2012 15:45:24 -0500, John Kuthe >
> wrote:
>
>>On Mon, 23 Apr 2012 13:02:12 -0700 (PDT), Chemo the Clown
> wrote:
> ...
>>>
>>>Great doughnuts!!
>>>http://voodoodoughnut.com/index.php
>>
>>Portland OR eh? My nephew lives in Portland, I'll have to ask him if
>>he's ever been there!
>>
>>John Kuthe...
>
> I postged to my nephew's Facebook, and he replied:
>
> "Absolutely! There is ALWAYS a crazy long line. I always think of you
> when I go there. I fantasize about what the possibilities would be had
> YOU opened VooDoo doughnuts here instead."
>
> John Kuthe...

Those are some cool looking donuts. No pentagrams for Pooh though.


W. Pooh (AKA Winnie P.)

Christopher M. wrote:

> It's very hard to find a deep-fried donut in my area. I guess they're a lot
> of trouble.

Where's that? Alaska? Fiji?

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...

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. :-)

On Mon, 23 Apr 2012 20:36:53 -0400, "Christopher M."
> wrote:
....
>
>It's very hard to find a deep-fried donut in my area. I guess they're a lot
>of trouble.
>
>
>W. Pooh (AKA Winnie P.)
>

That's why very few make donuts at home. The shop I worked at had two
donut fryers. One had 6 x 6 donut screens and made 3 dozen per screen
and the other bigger one with an automatic flipper we used only on
weekends held 6 x 8 for 4 dozen per screen. And both held 100+ lbs of
hot grease at 375F. Dangerous!

John Kuthe...

"z z" > wrote in message
...
>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.

I'm not crazy for popovers either. Kind of soggy.

> 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.

Sounds like Krispy Kreme.

> 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...

Ha. You mean Austrian. Nobody one can compete with Austrian buttercream.


W. Pooh (AKA Winnie P.)

"dsi1" > wrote in message
...
> 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. :-)

Some people add gelatin to glaze.


W. Pooh (AKA Winnie P.)

Chemo the Clown wrote:
>
> My favorite doughtnut back in the day was spudnuts. Doughnuts made
> with potatoes. I used to bag them up when I was going to a 7th Day
> Adventist boarding school. they had a spudnut factory on campus.

In southern California there is a local chain named Spudnuts. Very
light and fluffy. I don't know what ratio of potato flour/starch to
wheat flour they use but they are not wheat free.

"Christopher M." > wrote:
> A few years ago, if you asked me what my favorite donut was I'd probably
> would have told you to go screw. But there seems to be a renaissance in
> donuts these days. There are many new favorites, such as apple-cider and
> cherry. What donuts are you prone to eating?
>
>
> W. Pooh (AKA Winnie P.)

There was a shop who made the best glazed donuts, and of course I liked
them. Hard to find really good ones. That was their primary donut, not much
else.
Other than that, I like dry crunchy donuts, walnuts, coconut, sure a cherry
filled once in a while. Fritters, too.

Greg

"gregz" > wrote in message
...
> "Christopher M." > wrote:
>> A few years ago, if you asked me what my favorite donut was I'd probably
>> would have told you to go screw. But there seems to be a renaissance in
>> donuts these days. There are many new favorites, such as apple-cider and
>> cherry. What donuts are you prone to eating?
>>
>>
>> W. Pooh (AKA Winnie P.)
>
> There was a shop who made the best glazed donuts, and of course I liked
> them. Hard to find really good ones. That was their primary donut, not
> much
> else.
> Other than that, I like dry crunchy donuts, walnuts, coconut, sure a
> cherry
> filled once in a while. Fritters, too.
>
> Greg

Was it a walnut topping, or were the walnuts baked into the donut?


W. Pooh (AKA Winnie P.)

"Christopher M." > wrote:
> "gregz" > wrote in message
> ...
>> "Christopher M." > wrote:
>>> A few years ago, if you asked me what my favorite donut was I'd probably
>>> would have told you to go screw. But there seems to be a renaissance in
>>> donuts these days. There are many new favorites, such as apple-cider and
>>> cherry. What donuts are you prone to eating?
>>>
>>>
>>> W. Pooh (AKA Winnie P.)
>>
>> There was a shop who made the best glazed donuts, and of course I liked
>> them. Hard to find really good ones. That was their primary donut, not
>> much
>> else.
>> Other than that, I like dry crunchy donuts, walnuts, coconut, sure a
>> cherry
>> filled once in a while. Fritters, too.
>>
>> Greg
>
> Was it a walnut topping, or were the walnuts baked into the donut?
>
>
> W. Pooh (AKA Winnie P.)

I imagine the topping was added after baking, then sprinkled, I mean,
covered.
I got these off a food truck, and have yet to seen anything like it.

Greg

Donuts are so yummy. I like the ones with the cream in the middle. Some of my favourites including Boston creme and the glazed donuts. The coffee rolls and the strawberry cheese danishes were delicious, as well.

On Wed, 25 Apr 2012 04:39:54 +0000, sarahyoung75
> wrote:
....
>Donuts are so yummy. I like the ones with the cream in the middle. Some
>of my favourites including Boston creme and the glazed donuts. The
>coffee rolls and the strawberry cheese danishes were delicious, as well.

When my Ex and I were first seeing each other, I'd make her a special
danish with cheese and a little spot of cherry, blueberry, peach and
apple fruit! The 4 fruit topping we had.

They were decadently delicious! :-)

John Kuthe...

On Mon, 23 Apr 2012 14:46:31 -0400, "Christopher M."
> wrote:

>A few years ago, if you asked me what my favorite donut was I'd probably
>would have told you to go screw. But there seems to be a renaissance in
>donuts these days. There are many new favorites, such as apple-cider and
>cherry. What donuts are you prone to eating?
>
>
>W. Pooh (AKA Winnie P.)
>

Having worked in the donut shop, I could make myself many things. But
I think my favorite was to take a devil's food cake donut, mash it
deep into the chocolate icing and then into the chopped pecans to get
as many pecans on it as possible! We could never sell what I made, at
least not without charging a LOT more than a usual devil's food cake
donut, but MAN they were delicious! :-)

John Kuthe...