Donuts

[metta]

I rarely eat donuts, but once in a blue moon I will have what I grew up with:

Fresh strawberry filled donuts. They are only available on a seasonal basis. Do you have particular varieties that you like?

Photo Menu – The Donut Man, Southern California's Best Donuts

www.thedonutmanca.com

 

[Alistair]

I’ve got 2 that I like. Chocolate long johns and blueberry cake donuts.

 

[Vannie]

We used to have these Vietnamese? (type)donuts at a Buffet that were slightly larger than a quarter. They had a little bit of sticky quava paste in the center and the outside heavily rolled in sesame seeds.

Chewy slightly spongy. Outrageously delicious.

And I love a good seedless raspberry jelly donut still slightly warm rolled heavily in cinnamon and sugar.

I think I need a cigarette.

 

[gsdx]

Bavarian Cream.

 

[backagain]

Lemon filled, hard to find now at a doughnut shops in my area.

 

[me203]

I don't recall any kind of donut that I didn't at least tolerate. Although I don't recall ever trying anything terribly strange, either.

I had a bias for chocolate covered when I was young.

These days, though, I seldom eat donuts. I figure I don't need the fat and sugar!

 

[smokeshadow]

these aren't donuts; but, for those of us who grew up with kin of the Czech persuasion, nothing beat a good, ole' fashion Kolache

Our Menu | Czech Stop

 

[purina]

I don't know if you can get them coated with real nuts anymore.

 

[metta]

I used to like to get the chocolate old-fashioned so that I could pull pieces around the edges and then eat the center. I like the texture.

 

[eddielee]

Krispy Kreme. Freshly baked and still a little warm. It's what I grew up with and it's all I like.

 

[jjonn3]

Apple Fritters are always a favorite - and since they have apples in them they must be healthy!

 

[metta]

^
Yep, that must be how it works.

 

[unloadonme]

We call them doughnuts here. I particularly like the custard ones.

 

[NotHardUp1]

I eat my fair share of junk food, but doughnuts and I have troubled relationship. Although I will stop at a favorite shop going through a neighboring town, the ones here seem either stale or obsessed with fussing them up with bacon or sequins or beads and bangles.

The Spudnuts I knew when a young man were the only ones I ever craved after being an adult. They literally just came out of the fryer in front of you as you stood waiting in line. Nothing has ever been as good, and has been damned by comparison. Anything else is the equal of eating a cold bagel, untoasted.

Orange glaze helps brighten the ordinary ones today. Citrus goes well with tears.

 

[Vannie]

I don't know if you can get them coated with real nut anymore.

It's just a simple glaze of confectioners sugar and water.

 

[Vannie]

Bavarian Cream.

My Mom taught me how to make Pate A Choux when I was probably 9 or 10 years old. She would hold down a heavy bottom pan while I struggled to mix egg yolks into butter and flour mixture.

She would make homemade cream puffs. No pastry bag. She dropped the dough by large spoonfuls onto parchment paper and bake until golden brown. After cooling she would fill them with homemade vanilla cream and dip the tops in semi sweet chocolate.

They were lined up on beautiful glass plates and brought out for her church lady friends. I was always fascinated how they would bake up hollow to create space for the vanilla cream filling.

Anyway. Not a donut. But a close cousin.

 

[MusicMan321]

I like having donuts once in awhile