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We have a couple of local donut bakeries that make and sell donuts and sweet rolls to die for. Abbe's Donuts. Worth every one of the million calories in each one of these little masterpieces.
That said, we don't indulge in any donuts except on rare occasions, too fattening, no redeeming nutritional benefit, and they don't even keep the hunger away until the next meal. Even still, I have to admit to being glad neither of these shops are within any close proximity to our home. If they were we'd be tempted to go there more often.
A good donut should be light, airy, oily, and has a good bite. A cake donut should be crispy outside and moist on the inside.
Dunkin Donuts uses soybean oil and their donuts lack yeast so it does not last overnight. Compare other bakery donuts and theirs after 24hrs which ones are still edible.
Same goes with Tim Horton, the donuts are just low quality ingredients. The jelly should not be just high fructose corn syrup and fake color. A good bakery donuts would use real strawberry preserves and natural ingredients.
Location: By the sea, by the sea, by the beautiful sea
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Originally Posted by OutdoorLover
French crullers are not exactly the same thing as donuts, but they are a close cousin. The ones at Lil's Cafe' in Kittery, Maine are made from a modified pâte à choux pastry - eggy, rich and airy, and they are heaven - so simple and yet so good. If you live in the Kittery area or passing by on your way up the coast, I highly recommend stopping in at Lil's. https://www.lilscafe.com/
Probably my favorites, wish I could find a good source locally.
Dunkin’ Donuts are frozen, and shipped. They are filled on site and frosted. So yeah, they’re not very good.
Our local grocery store here, Giant Eagle, makes very good donuts, and they usually sell what they have daily so there are no holdovers.
But I gotta be honest, nothing beats a fresh Krispy Kreme. I will also say you can’t buy a dozen Krispy Kreme and eat them over several days. First day is great, second great day not so much, third day you’re gonna be trying everything including putting them in the air fryer. Donuts are something that need to be eaten fresh.
The qualifier are like Entenmann’s donuts. Those are pretty much cake donuts, and those are actually pretty good for packaging like that.
Cake donuts are often baked. You can actually get donut pans. They may or may not be yeasted. Depends on the recipe. Used and raised are the same style, they are always fried, and they are usually very light and fluffy. Krispy Kreme actually makes a really good raised glazed donut.
They also make cake donuts that are simply glazed. And filled donuts that are glazed. It’s just a style of frosting.
Since you're back in the 'burgh, I'm going to give a shout-out to some of the best local doughnuts around: Better Maid Donut Co. in the West End (well, technically it's in Crafton Heights/Ingram-ish, but I digress) and Oram's up in Beaver Falls. One can get his or her Oram's fix closer in to Pittsburgh by stopping by Anchor and Anvil Coffee in Ben Avon or Coraopolis on Saturdays. They do pre-orders if you want to ensure that you get the doughnut(s) of your choice). It's a gamble as to when Better Maid is open or, if they *are* open, if there are any doughnuts left to be had if you get there after 7 or so.
My hometown in Ohio is famous for its doughnut shop and deservedly so.
The doughnuts from the 'iggle are fairly decent as grocery store doughnuts go, but if I'm going to be eating that many calories in one sitting, I'm all about waiting until I can score one from a local doughnut shop.
Not a fan of Krispy Kreme, although I really like the glaze that they use on their plain ol' glazed doughnuts.
Expensive, enormous donuts decorated to within an inch of their lives that all tasted exactly alike. No thanks.
Those are modern donuts created for Insta by bakers who watch entirely too much of the Food Channel. Don't even get me started on modern cupcakes with a 1:3 cake to frosting ratio and candy on top!
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