Donuts done right
I ventured out partially to satisfy my curiosity, partially to satisfy the munchies. Both were accomplished.
If you are like me, something about seeing a donut coming off an assembly line like an early Model T just doesn't exactly excite the taste buds.
I am not referring to a specific establishment so much as I am vouching for an authentic cooking technique. Establishments such as Daylight Donuts does baking the hard way, and it pays off in the fluffy, cake-like finish of each bite.
In an age where more and more restaurants are sacrificing quality for cost, folks at places such as Daylight Donuts are doing things a little more 1950's. That is to say, they prepare each donut by hand, early in the morning, from the same original recipe developed in 1954. But there are a couple of drawbacks.
First, the lack of congestion in the drive thru lane usually makes it difficult to text or check Twitter.
Secondly, the friendly service can prevent hurling cruel sarcasm at random bakers, meaning you will have to seek other outlets to hone your comedy.
Mike Carpenter, of Daylight Donuts Co., credits their success to the quality of the ingredients: "We have resisted the temptation to source inferior, less expensive ingredients...when many of the commodities necessary for our products are being manipulated by speculators."
Unfortunately, the general population usually does not have access to the equipment or the recipe to make such delicious treats. For that matter, most people also lack the motivation to wake up at the crack of dawn to bake them. Luckily, local businesses do.
Instead of trying using the energy to do make donuts like the professionals, just visit one of their establishments instead. Invest in a cup of coffee and a blueberry donut.
A blueberry donut. If I went back in time and told my 12- year-old self that in the future there will be a bakery that combines blueberries in their donuts I probably would have looked my future self in the eyes and said: "No, that sir is impossible."
But it's being done. And I thank the future for that.
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