I don't understand how anyone would pay money for KK or DD. Trash donuts.

Ace K wrote: Wed Sep 28, 2022 7:09 pm It's apple fritters, but they're also too big and I get sick if I try to eat a whole one.

I suppose you can sixth them.

RyanZ wrote: Wed Sep 28, 2022 10:19 pm I don't understand how anyone would pay money for KK or DD. Trash donuts.

eh, it's fried dough and sugar, carnival food. We're no unpacking a croquembouche here.

But I've got my answer...Michigan seasonal cider mill donuts, eaten warm, not too sweet, cinnamon, fresh pressed apple cider. enjoyed out of doors in crisp fall weather. The "private press" of donuts.

zorg wrote: Thu Sep 29, 2022 8:12 am

RyanZ wrote: Wed Sep 28, 2022 10:19 pm I don't understand how anyone would pay money for KK or DD. Trash donuts.

eh, it's fried dough and sugar, carnival food. We're no unpacking a croquembouche here.

But I've got my answer...Michigan seasonal cider mill donuts, eaten warm, not too sweet, cinnamon, fresh pressed apple cider. enjoyed out of doors in crisp fall weather. The "private press" of donuts.

Perfect, especially when you can watch them being made!

Speaking of, the Belshaw Donut Robot II is a really lovely machine:
https://www.belshaw.com/products/donut-robot-mark-ii

Andrew wrote: Wed Sep 28, 2022 5:33 pm Are there many non-mega-franchise places to get donuts where people live?
The most ubiquitous fastfood franchise in Canada is Tim Horton's, which has nearly obliterated other donut options. There are expensive gourmet places now but there's nothing in-between Timmies and a $10 maple-bacon-bagel-donut or whatever.

Are fritters underrated? I think they might be.

Chicago has several smaller regional chains, like Donut Vault, Firecakes, Stan’s, and (my favorite) Do-Rite. I don’t think any of them are franchises, and some have only a couple locations. I suppose they might qualify as yuppie donuts, but they’re closer to $3 than $10, and you’re getting something both larger and considerably better than Dunkin’.

I honestly can’t recall ever seeing a cheap mom-and-pop donut shop in Chicago, although I’m sure they exist. Or maybe they did once but don’t anymore? A lot of those classic, old-school bakeries like Dinkel’s are closing.

As far as other cities go, Bellingham has Lafeen’s, and Cleveland has Presti’s.

Being a lifelong New Englander, I have to say cider donuts reign supreme. Lightly toasted, just enough to get the outside crispy. JFC they're so good. If you put a half dozen in front of me I'd house all of them in an instant.

Runners up are crullers and old fashioned. Isn't the latter just a plain donut? Anyway, as in most things, simpler is better.

yeah this reminds me of those little bastards they make at the country fairs are amazing when they're rolling right off the mill. I try to make a foray into Trump-held territory at least once a year just for these and some fried cheese.

Most of you haven't been to the campout but every year I bring an intimidating pile of these incredible diabeetus-bombs. The cinnamon-caramel ones in the upper-left is the one they are most famous for HOWEVER they also make a custard-filled version of these that are somehow even more insane.

The Amish are notorious for their collective sweet-toothing and this really proves that they have the lock on this thing. Every time that first bite feels like the drug scenes in Requiem for a Dream.

Australian strawberry doughnuts. What Americans would call frosted icing doughnuts, with strawberry icing. There is a particular variety that is ubiquitous across Australia, found in milkbars, cafes, and takeaway joints. They are unapologetically unreconstructed, and have tasted exactly the same since the late 70s. God I love them. They are so fucked up sweet it is unbelievable. They make Krispy Creams taste savoury in comparison. When I bite into one I am so overwhelmed that I disassociate and my vision goes blurry.

zorg wrote: Thu Sep 29, 2022 8:12 am

RyanZ wrote: Wed Sep 28, 2022 10:19 pm I don't understand how anyone would pay money for KK or DD. Trash donuts.

eh, it's fried dough and sugar, carnival food. We're no unpacking a croquembouche here.

But I've got my answer...Michigan seasonal cider mill donuts, eaten warm, not too sweet, cinnamon, fresh pressed apple cider. enjoyed out of doors in crisp fall weather. The "private press" of donuts.

I've always been a Yates guy. But that's like splitting hairs because there's only subtle differences in any of the places around here. I don't think I've had a bad cider mill donut in a long time.

Nate Dort wrote: Thu Sep 29, 2022 10:12 am I've always been a Yates guy. But that's like splitting hairs because there's only subtle differences in any of the places around here. I don't think I've had a bad cider mill donut in a long time.

I'm sure you're right, I only know the one in Franklin, as I'm a FIB, but the fact that it's only open for 3 months a year and regional is hilarious artificial scarcity for a donut.