The bacon has to be ON the doughnut, not IN the doughnut. Just a sprinkling of crunchy well-cooked bacony goodness sticking t the glaze on top.
If I could ever find a place that put actual chocolate in or on a doughnut, I would probably change my allegiance. But every “chocolate” glazed I’ve ever had just tasted like sugary glaze with brown coloring in it. And the chocolate filled ones were like jello pudding. No chocolate flavor whatsoever.
The very best doughnut I’ve ever tasted had a vanilla cream filling with actual specks of vanilla bean in it. The doughnut was pate a choux, so I guess technically it was a cro-nut. So delicious.
Both. Cake: Blueberry, glazed. Yeast: Maple, glazed and frosted. Dainty: French yeast, double the yeast, glazed and/or frosted. Pakistani heart attack machines: Leaden sour cream cakes, triple dipped in sugar dip so that they were sugar down to the core; I miss them but -125lbs later my body doesn’t.
Centuries ago I had a summer job during high school years where the company brought in doughnuts for the morning break, since their plant was too far away from any place you could reach in time and there was no lunchroom.
Each day they had two choices, one yeast and one cake, with the same pairing on each given weekday. Thursdays the yeast was a raisin spice cruller. I lived for Thursdays.
I’ve never had a doughnut that would hold a candle to those in all the decades since.
Does anyone even make a naturally flavored maple-glazed doughnut? Tim Horton’s maybe? Surely not bog standard American doughnut joints. The Invisible Hand don’t play that shit.
I had a cream-filled donut years ago where the cream tasted like it had turned. I haven’t eaten one since, and it kinda “turns” my stomach now even thinking about it.
I agree that lots of places only have brown colored glaze on their donuts without any real chocolate taste at all. There’s only one place I know that actually has donuts with a strong chocolate flavor, so I only get chocolate ones there.
While I respect the OP’s (wrong) opinion, you can slap maple frosting on any ole donut. No, the most important thing to judge in a donut, is the * donut*. That is why the modestly glazed Old Fashioned Sour Cream Doughnut will always reign supreme.
I was just going to say, do not be put off by that picture at the top of my link, where it appears that the donuts are going to be (shudder) BAKED on that sheet pan. Rest assured, the recipe calls for good, old-fashioned frying…
We just had a giant fried dough, covered in maple cream. Made with 100% real maple, since that is all that is allowed by law here in Vermont. I’ve seen threats and fights when regular breakfast syrup is called maple syrup.
I bought a couple of Bavarian cream filled from a grocery once. One of them had a false fingernail, like a Lee press on, in the cream. It was years before I could bring myself to try another.
I agree that the modest sour cream doughnut is at the top. But for a lighter doughnut, the maple is the best, especially if it’s on a cinnamon doughnut.
It’s hard to beat Dunkin’ Donuts’ Jelly Creme from back in the day when they were actually fresh at the store.
Creme-filled and jelly-filled, all in one package. What’s not to like? Oddly enough, outside of a few Dunkin’ Donuts franchises in Maine, nobody seems to even know what they are. When last I checked their website a few years ago, they weren’t even listed as an option.
