It has been my practice to tip local offices and stores with hot Krispy Kream donuts on cold mornings. But the tariffs have made Canadian high-protein wheat much more expensive. That is the type of wheat that separates Krispy Kream from crumbly ‘cake’ donuts that don’t hold heat. Bob Wilson ps. Type 2 diabetes, I only give donuts as gifts and tips.
I always thought the distinct smell of donuts was something to do with the sugar glazes. Apparently it's the bread dough, and maybe the frying: got into English Muffin production a few years back, and they have that same, lovely aroma. A little healthier though.
I love English muffins! I don’t eat them though, because no one else in the family does. Probably better for me
Yeah that's more-or-less the only yeast-risen bread we eat. About every 2 weeks I haul out our venerable griddle (with teflon that's seen better days), begin the process: I make 18 at a time (3 trays with six each), make up the trays, and by the time the third one goes into the oven for proofing, about 30 minutes have elapsed and the first tray has risen nicely. Do them at 325F, 5 minutes per side, with generous avacado oil on the griddle. Flip and then a gentle press down gets them uniform. I started out with a YouTube recipe that was way too watery, then watching a Baking Steel alternate, started thinking "how is he able to lfit them off the tray and onto the griddle like that". Checked out their recipe and yup, reduced liquid. Settled on this, at least for 100% all-purpose flour. I sub 20% whole wheat, and you need to adjust liquid for that, bump it up some. Also, whole milk versus water is a factor, the milk is only about 88% water. My cheat sheet, for 100% all-purpose flour:
Bagels are my thing. They can be a real hassle, but through trial and error, I have stripped the process down to "only" 90 minutes.
When we lived in Aiken, SC the bagel shop there did import their water from NYC. Being born and raised in NYC, the water definitely has a strong influence on the dough. Must be something in the boiling. P.S. - A dentist once told me that bagels were primarily responsible for the loss of fillings, so YMMV...
