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...
The English muffins take me about 3 hours, including a short hiatus during the initial (45 min rise). What started out very haphazard and experimental, has become much more routine, but it was a journey.
I've never been much of a KK fan. As far as what type of flour they use? I do not think very many people can tell the difference. You can deep fry a pine cone and after you put that much sugar on it people will still eat them. To people you LIKE or DISLIKE?
Bavarian pretzel baker, checking in! having done both, it's not that far off from bagels. I'd like to try english muffins sometime.
I'll eat a bagel if nothing else is available and I'm REALLY REALLY hungry. Some pretzels are worth the calories. English muffins are like bathing suits.... They're OK on their own but if they are properly filled they can be quite spectacular - or equally regrettable - especially the commercial ones with their weird fascination with whatever the heck they coat the bottoms with......corn-meal? WHY? Semolina.....Same question!!! Do they HATE drive-through dining that much?! Doughnuts seldom fail to satisfy - although I'm close enough to the off-ramp to only indulge in them very rarely. Even really bad doughnuts like KK's are still doughnuts. They don't have expiration dates because, like Twinkies, they probably taste about the same years after their 'born-on' date as the day you buy them in a store. If they were REALLY good they would not have to lure their victims onto the culinary rocks with those goofy flashing lights offering a "free" doughnut. Their coffee isn't terrible, even if you can read an insurance policy through it.....
Never having baked them, I don't know exactly why they do it for english muffins. But I've baked plenty of other things where a dusting of cornmeal or farina serves as an excellent release agent to let the dough cleanly separate from the stone or iron you're baking it on/in, so I'd guess it holds true for english muffins as well. Also can't speak for their apparent hatred of drive-thru dining, but I sure hate it with or without their help. I have this thing about washing my hands with soap and water before and after eating.
I use moist towelettes and alky-haul spray. I don't HAVE to eat on the road but I choose to because I have to drive on the job as much as I do. My military career eliminated any lingering germ phobia that I left home with.
