The Best Donut?

[VashVet]

For the sole purpose of this discussion - and I fully realize this may be heresy - and just wondering, but: do 'bagels' count ? Or does it - strictly speaking - have to be restricted to 'donuts' ? And what is the difference anyway ?

Perhaps I should start a new thread.

Bagels have a different type of flour and are boiled before baked. Donuts use a sweetened dough and are fried. It’s really like comparing a small loaf of bread to a fried pastry.

 

[Tonguez]

None of those choices means anything to me.

we either get our donuts homemade or from a proper bakery, there are some amazing creations though I tend to stick to simple things like apple or a yummy custard cream

 

[Zaukrie]

Apple fritter. The ones from Breka are pretty nice.

Cherry fritter for me.

 

[payn]

I don't know about over rated, but they're rarely worth the calories for me these days. If I'm going to break the waistline budget, I'd rather have ice cream.

We got this joint locally.

https://waddupdough.com/menu?utm_source=menu

 

[gnarlygninja]

Caloric content is actually one place where Krispy Kreme does well (for a donut). An original glazed is only 190 calories, not too hard to fit into a budget.

 

[Milli Rabbit]

Clearly you haven't had Parlor Doughnuts. Parlor Doughnuts | Famous Layered Doughnuts™, Coffee and Breakfastwww.instagram.com/parlordoughnut

 

[Jahydin]

My comment was bit grumpy I think... I'll just say I remember both Dunkin' and Krispy were better about 20 years ago.

 

[Dannyalcatraz]

Most of the good donuts I’ve had lately were Krispy Kremes, Shipley’s, Dunkin’s, and especially those from small local shops. And some of my favorite locals have been struggling a bit lately.

But for full context, I’m pretty basic on this topic- eating glazed donuts (and their closest cousins) almost exclusively. Those are kinda hard to screw up.

Not impossible, though.

 

[Dannyalcatraz]

I…don’t like a fresh (hot) donut. I want them room temp at most.

 

[CleverNickName]

I…don’t like a fresh (hot) donut. I want them room temp at most.

Same here. Otherwise the texture is all wrong and the glaze just sloughs off and makes a mess.

Someone once told me that when it comes to donuts, the "secret ingredient is time." I think they were right.