<!--quoteo(post=1685360:date=Aug 6 2008, 02:02 PM:name=Radix)--><div class='quotetop'>QUOTE(Radix @ Aug 6 2008, 02:02 PM) <a href="index.php?act=findpost&pid=1685360"><{POST_SNAPBACK}></a></div><div class='quotemain'><!--quotec-->Come on Emanon, being a veteran of doughnuts you should know that fresh Krispy Kreme are objectively the best doughnut type, and that all other doughnuts are a bad allocation of calories. <img src="style_emoticons/<#EMO_DIR#>/marine.gif" style="vertical-align:middle" emoid="::marine::" border="0" alt="marine.gif" /><!--QuoteEnd--></div><!--QuoteEEnd--> Hot-N-Now!!!
I like the donut with the sugar (actual sugar) all over it. <img src="style_emoticons/<#EMO_DIR#>/smile-fix.gif" style="vertical-align:middle" emoid=":)" border="0" alt="smile-fix.gif" />
<!--quoteo(post=1685360:date=Aug 6 2008, 02:02 PM:name=Radix)--><div class='quotetop'>QUOTE(Radix @ Aug 6 2008, 02:02 PM) <a href="index.php?act=findpost&pid=1685360"><{POST_SNAPBACK}></a></div><div class='quotemain'><!--quotec-->Come on Emanon, being a veteran of doughnuts you should know that fresh Krispy Kreme are objectively the best doughnut type, and that all other doughnuts are a bad allocation of calories. <img src="style_emoticons/<#EMO_DIR#>/marine.gif" style="vertical-align:middle" emoid="::marine::" border="0" alt="marine.gif" /><!--QuoteEnd--></div><!--QuoteEEnd-->
Truethfully I really dont think Krispy Kreme are all that much more superior, they're good but not enough for me to drive an extra mile.
<!--quoteo(post=1685371:date=Aug 6 2008, 05:43 PM:name=ChimpZealot)--><div class='quotetop'>QUOTE(ChimpZealot @ Aug 6 2008, 05:43 PM) <a href="index.php?act=findpost&pid=1685371"><{POST_SNAPBACK}></a></div><div class='quotemain'><!--quotec-->It doesn't get any better than a maple bar or a tiger tail.<!--QuoteEnd--></div><!--QuoteEEnd-->
You must explain these! I must experience them and add them to my Donut Vocabulary.
Didnt have breakfast today and all I can think of is the soft sweet love of a donut touching my lips!!
<!--quoteo(post=1685400:date=Aug 7 2008, 09:29 AM:name=Emanon)--><div class='quotetop'>QUOTE(Emanon @ Aug 7 2008, 09:29 AM) <a href="index.php?act=findpost&pid=1685400"><{POST_SNAPBACK}></a></div><div class='quotemain'><!--quotec-->Truethfully I really dont think Krispy Kreme are all that much more superior, they're good but not enough for me to drive an extra mile.<!--QuoteEnd--></div><!--QuoteEEnd-->
I suppose it's primarily a function of timing, in that, when hot, KK's are the superior donut type, whereas when cooled their caloric merits decrease exponentially.
<!--quoteo(post=1685400:date=Aug 7 2008, 06:29 AM:name=Emanon)--><div class='quotetop'>QUOTE(Emanon @ Aug 7 2008, 06:29 AM) <a href="index.php?act=findpost&pid=1685400"><{POST_SNAPBACK}></a></div><div class='quotemain'><!--quotec-->You must explain these! I must experience them and add them to my Donut Vocabulary.<!--QuoteEnd--></div><!--QuoteEEnd--> Whereabouts do you live? My brother lived in NYC for 3 months and said he couldn't find a maple bar anywhere. It's basically just a long donut with maple flavored frosting on top, and a tiger-tail is half chocolate/half maple.
I made these, which aren't actually donuts but fulfill the same needs. <img src="http://img155.imageshack.us/img155/1573/foodxw9.jpg" border="0" class="linked-image" /> They don't stay very well but for the first day or so they were the best dessert I've ever had.
The only similarity those have to donuts are their silhouette and their sugar content, man. The essential characteristic of a donut is that it is fried. Those are baked, not fried.
locallyunsceneFeeder of TrollsJoin Date: 2002-12-25Member: 11528Members, Constellation
<!--quoteo(post=1685676:date=Aug 11 2008, 10:04 AM:name=TychoCelchuuu)--><div class='quotetop'>QUOTE(TychoCelchuuu @ Aug 11 2008, 10:04 AM) <a href="index.php?act=findpost&pid=1685676"><{POST_SNAPBACK}></a></div><div class='quotemain'><!--quotec-->The only similarity those have to donuts are their silhouette and their sugar content, man. The essential characteristic of a donut is that it is fried. Those are baked, not fried.<!--QuoteEnd--></div><!--QuoteEEnd--> Tycho: hating on your breakfast pastry since March 02.
<!--quoteo(post=1685676:date=Aug 11 2008, 10:04 AM:name=TychoCelchuuu)--><div class='quotetop'>QUOTE(TychoCelchuuu @ Aug 11 2008, 10:04 AM) <a href="index.php?act=findpost&pid=1685676"><{POST_SNAPBACK}></a></div><div class='quotemain'><!--quotec-->The only similarity those have to donuts are their silhouette and their sugar content, man. The essential characteristic of a donut is that it is fried. Those are baked, not fried.<!--QuoteEnd--></div><!--QuoteEEnd--> From <a href="http://en.wikipedia.org/wiki/Doughnut" target="_blank">Wikipedia</a>,
<!--quoteo--><div class='quotetop'>QUOTE</div><div class='quotemain'><!--quotec-->A doughnut, or donut, is a sweet, deep-fried <u><b>(or sometimes, baked)</b></u> piece of dough or batter<!--QuoteEnd--></div><!--QuoteEEnd-->. Baked donuts are actually more popular than you might think, and of course much more healthier for you. Google actually has 1,040,000 entries for "baked donuts". <img src="style_emoticons/<#EMO_DIR#>/wink-fix.gif" style="vertical-align:middle" emoid=";)" border="0" alt="wink-fix.gif" />
But please don't discount the popularity of the baked donut merely because you were unaware of it. After all, this IS a donut thread, correct? <img src="http://www.nsmod.org/forums/style_emoticons/default/rolleyes.gif" border="0" class="linked-image" />
<!--quoteo(post=1685819:date=Aug 13 2008, 11:37 PM:name=TychoCelchuuu)--><div class='quotetop'>QUOTE(TychoCelchuuu @ Aug 13 2008, 11:37 PM) <a href="index.php?act=findpost&pid=1685819"><{POST_SNAPBACK}></a></div><div class='quotemain'><!--quotec-->Google has 70,000 MORE entires for "candied celery" than it does for baked donuts. I think we can both see the problem with your research method.<!--QuoteEnd--></div><!--QuoteEEnd-->
At this juncture I must announce an "Oh snap" event:
Oh snap.
--Scythe--
P.S. For the record, plain cinnamon and sugar for me. None of this topping or glaze nonsense.
<!--quoteo(post=1685825:date=Aug 13 2008, 10:30 AM:name=Scythe)--><div class='quotetop'>QUOTE(Scythe @ Aug 13 2008, 10:30 AM) <a href="index.php?act=findpost&pid=1685825"><{POST_SNAPBACK}></a></div><div class='quotemain'><!--quotec-->At this juncture I must announce an "Oh snap" event:
Oh snap.
--Scythe--
P.S. For the record, plain cinnamon and sugar for me. None of this topping or glaze nonsense.<!--QuoteEnd--></div><!--QuoteEEnd--> <!--quoteo--><div class='quotetop'>QUOTE</div><div class='quotemain'><!--quotec--><b>Baked cinnamon-sugar doughnuts</b>
Makes 12 medium more stories like this
Making doughnuts at home means deep-frying, which is a mess. These yeasty doughnuts, a sweet dough cut into the classic shape, are baked in the oven. While they're hot, dip them in butter, then roll them in cinnamon-sugar. They taste almost fried and good enough to set a new standard. Make them on a cold rainy day and they'll cheer up the whole household.
<b>BATTER</b>
1 1/3 cups whole milk, heated to lukewarm 1 envelope active dry yeast 2 tablespoons butter 2/3 cup sugar 2 eggs, lightly beaten 5 cups flour 1 teaspoon salt Extra flour (for kneading) Canola oil (for the bowl)
1. Have on hand a doughnut cutter or 3-inch and 3/4-inch plain round cutters. Line a baking sheet with parchment paper.
2. In a large bowl, place 1/3 cup of the milk. Stir in the yeast and set aside for 5 minutes. Stir in the butter, sugar, remaining 1 cup of milk, and eggs. Mix with a wooden spoon until the mixture is well blended.
3. Add 2 cups of the flour and the salt. Stir well to incorporate them. Continue adding flour 1 cup at a time until the mixture forms a dough. Turn the dough out onto a lightly floured counter and knead it until it is smooth and supple. Shape it into a ball.
4. Oil a bowl and add the dough. Turn it over in the bowl. Cover with plastic wrap and set aside to rise in a warm place for 1 hour or until the dough is roughly double in size.
5. On a floured counter, punch down the dough and roll it 1/2-inch thick. Use the cutter to stamp out rounds and centers.
6. Transfer the circles to the baking sheet (including the smaller rounds). Cover with plastic wrap and set aside to rise for 45 minutes.
7. Set the oven at 375 degrees.
8. Bake the doughnuts for 8 to 10 minutes (check them after 8 minutes) or until the bottoms are just golden.
<b>TOPPING</b>
1/2 cup unsalted butter, melted 1 1/2 cups sugar 1 tablespoon ground cinnamon 1. In a shallow bowl, place the butter. In another shallow bowl, mix the sugar and cinnamon.
2. When the doughnuts are baked, let them sit on the baking sheet for a minute or two to firm up.
3. Dip each doughnut in the butter and toss quickly with the cinnamon-sugar. Adapted from 101cookbooks.com<!--QuoteEnd--></div><!--QuoteEEnd--> Enjoy... <img src="style_emoticons/<#EMO_DIR#>/smile-fix.gif" style="vertical-align:middle" emoid=":)" border="0" alt="smile-fix.gif" />
<!--quoteo(post=1685825:date=Aug 13 2008, 10:30 AM:name=Scythe)--><div class='quotetop'>QUOTE(Scythe @ Aug 13 2008, 10:30 AM) <a href="index.php?act=findpost&pid=1685825"><{POST_SNAPBACK}></a></div><div class='quotemain'><!--quotec-->P.S. For the record, plain cinnamon and sugar for me. None of this topping or glaze nonsense.<!--QuoteEnd--></div><!--QuoteEEnd-->
I'll agree with you on this, sometimes just a soft sugared donut hits the spot.
Name that popular donut chain in your area!
In the northeast we have two, Dunkin Donuts and Honey Dew.
<!--quoteo(post=1686363:date=Aug 21 2008, 07:20 AM:name=Emanon)--><div class='quotetop'>QUOTE(Emanon @ Aug 21 2008, 07:20 AM) <a href="index.php?act=findpost&pid=1686363"><{POST_SNAPBACK}></a></div><div class='quotemain'><!--quotec-->Nothing but haters, Sound like Starbuck's Snobs. ie the "SS"<!--QuoteEnd--></div><!--QuoteEEnd--> Ah, the opposite is in fact the case. All those people who wax rapturously about Krispy Kreme are the donut snobs. "They have to be fresh out of the oven!" "Krispy Kreme makes the best donuts and nothing else tastes as good!" etc.
Comments
Hot-N-Now!!!
Truethfully I really dont think Krispy Kreme are all that much more superior, they're good but not enough for me to drive an extra mile.
<!--quoteo(post=1685371:date=Aug 6 2008, 05:43 PM:name=ChimpZealot)--><div class='quotetop'>QUOTE(ChimpZealot @ Aug 6 2008, 05:43 PM) <a href="index.php?act=findpost&pid=1685371"><{POST_SNAPBACK}></a></div><div class='quotemain'><!--quotec-->It doesn't get any better than a maple bar or a tiger tail.<!--QuoteEnd--></div><!--QuoteEEnd-->
You must explain these! I must experience them and add them to my Donut Vocabulary.
Didnt have breakfast today and all I can think of is the soft sweet love of a donut touching my lips!!
I suppose it's primarily a function of timing, in that, when hot, KK's are the superior donut type, whereas when cooled their caloric merits decrease exponentially.
Like so:
<img src="http://img297.imageshack.us/img297/3174/donutchartfg9.png" border="0" class="linked-image" />
Whereabouts do you live? My brother lived in NYC for 3 months and said he couldn't find a maple bar anywhere. It's basically just a long donut with maple flavored frosting on top, and a tiger-tail is half chocolate/half maple.
<img src="http://img155.imageshack.us/img155/1573/foodxw9.jpg" border="0" class="linked-image" />
They don't stay very well but for the first day or so they were the best dessert I've ever had.
<a href="http://goonswithspoons.com/Cinnamon_Rolls_-_Don%27t_go_to_Cinnabon" target="_blank">Recipe</a>
Tycho: hating on your breakfast pastry since March 02.
I vote apple cider donut, fresh off the machine.
From <a href="http://en.wikipedia.org/wiki/Doughnut" target="_blank">Wikipedia</a>,
<!--quoteo--><div class='quotetop'>QUOTE</div><div class='quotemain'><!--quotec-->A doughnut, or donut, is a sweet, deep-fried <u><b>(or sometimes, baked)</b></u> piece of dough or batter<!--QuoteEnd--></div><!--QuoteEEnd-->.
Baked donuts are actually more popular than you might think, and of course much more healthier for you. Google actually has 1,040,000 entries for "baked donuts". <img src="style_emoticons/<#EMO_DIR#>/wink-fix.gif" style="vertical-align:middle" emoid=";)" border="0" alt="wink-fix.gif" />
But please don't discount the popularity of the baked donut merely because you were unaware of it. After all, this IS a donut thread, correct? <img src="http://www.nsmod.org/forums/style_emoticons/default/rolleyes.gif" border="0" class="linked-image" />
At this juncture I must announce an "Oh snap" event:
Oh snap.
--Scythe--
P.S. For the record, plain cinnamon and sugar for me. None of this topping or glaze nonsense.
Oh snap.
--Scythe--
P.S. For the record, plain cinnamon and sugar for me. None of this topping or glaze nonsense.<!--QuoteEnd--></div><!--QuoteEEnd-->
<!--quoteo--><div class='quotetop'>QUOTE</div><div class='quotemain'><!--quotec--><b>Baked cinnamon-sugar doughnuts</b>
Makes 12 medium
more stories like this
Making doughnuts at home means deep-frying, which is a mess. These yeasty doughnuts, a sweet dough cut into the classic shape, are baked in the oven. While they're hot, dip them in butter, then roll them in cinnamon-sugar. They taste almost fried and good enough to set a new standard. Make them on a cold rainy day and they'll cheer up the whole household.
<b>BATTER</b>
1 1/3 cups whole milk, heated to lukewarm
1 envelope active dry yeast
2 tablespoons butter
2/3 cup sugar
2 eggs, lightly beaten
5 cups flour
1 teaspoon salt
Extra flour (for kneading)
Canola oil (for the bowl)
1. Have on hand a doughnut cutter or 3-inch and 3/4-inch plain round cutters. Line a baking sheet with parchment paper.
2. In a large bowl, place 1/3 cup of the milk. Stir in the yeast and set aside for 5 minutes. Stir in the butter, sugar, remaining 1 cup of milk, and eggs. Mix with a wooden spoon until the mixture is well blended.
3. Add 2 cups of the flour and the salt. Stir well to incorporate them. Continue adding flour 1 cup at a time until the mixture forms a dough. Turn the dough out onto a lightly floured counter and knead it until it is smooth and supple. Shape it into a ball.
4. Oil a bowl and add the dough. Turn it over in the bowl. Cover with plastic wrap and set aside to rise in a warm place for 1 hour or until the dough is roughly double in size.
5. On a floured counter, punch down the dough and roll it 1/2-inch thick. Use the cutter to stamp out rounds and centers.
6. Transfer the circles to the baking sheet (including the smaller rounds). Cover with plastic wrap and set aside to rise for 45 minutes.
7. Set the oven at 375 degrees.
8. Bake the doughnuts for 8 to 10 minutes (check them after 8 minutes) or until the bottoms are just golden.
<b>TOPPING</b>
1/2 cup unsalted butter, melted
1 1/2 cups sugar
1 tablespoon ground cinnamon
1. In a shallow bowl, place the butter. In another shallow bowl, mix the sugar and cinnamon.
2. When the doughnuts are baked, let them sit on the baking sheet for a minute or two to firm up.
3. Dip each doughnut in the butter and toss quickly with the cinnamon-sugar. Adapted from 101cookbooks.com<!--QuoteEnd--></div><!--QuoteEEnd-->
Enjoy... <img src="style_emoticons/<#EMO_DIR#>/smile-fix.gif" style="vertical-align:middle" emoid=":)" border="0" alt="smile-fix.gif" />
I'll agree with you on this, sometimes just a soft sugared donut hits the spot.
Name that popular donut chain in your area!
In the northeast we have two, Dunkin Donuts and Honey Dew.
Canada has Tim Hortons? No?
Finally we agree on something!
Ah, the opposite is in fact the case. All those people who wax rapturously about Krispy Kreme are the donut snobs. "They have to be fresh out of the oven!" "Krispy Kreme makes the best donuts and nothing else tastes as good!" etc.
Ah the Healthy man shows a vice. Welcome to the party!
<img src="style_emoticons/<#EMO_DIR#>/tounge.gif" style="vertical-align:middle" emoid=":p" border="0" alt="tounge.gif" />