Donuts. when did they become so hard to make? why is it a mystery to get them right?

[The Franchise]

Originally Posted by CarlosCarson88

I moved to Salem Oregon in 2015.
Ive been to 3 donut shops and got donuts at walmart too.
all of them sell donuts that...well, the breading is like bread dough. Its missing something. Its not like pastry dough. It gets harder faster.

did donut shops all change? does Winchells do this now?
seriously? is it that effing hard to make a donut now?
who started this stupid trend?

What donut shops in Salem have you tried?

[CarlosCarson27]

Originally Posted by The Franchise

What donut shops in Salem have you tried?

we have stupid shops like "all day donuts"

i think they used to be Dunkin locations

[The Franchise]

Originally Posted by CarlosCarson88

we have stupid shops like "ll day donuts"

i think they used to be Dunkin locations

Try Bearscat donuts or King donuts.

[CarlosCarson27]

Originally Posted by The Franchise

Try Bearscat donuts or King donuts.

Bearscat?

King Donuts.. they open and close too early lol.
why should i have to get a donut like i'm hunting fish? lol

but yeah, pretty sure i've seen a King donuts

[The Franchise]

Originally Posted by CarlosCarson88

Bearscat?

King Donuts.. they open and close too early lol.
why should i have to get a donut like i'm hunting fish? lol

but yeah, pretty sure i've seen a King donuts

Bearscat. They’re downtown. Just opened up and they have other shops in the Midwest.

[CarlosCarson27]

Originally Posted by The Franchise

Bearscat. They’re downtown. Just opened up and they have other shops in the Midwest.

but you get what i'm referring to, right? about texture, ingredients?

[KCUnited]

More style over substance, at least here anyway. I worked overnight making donuts the summer after my senior year. When I wasn't glued to the police scanner tripping my balls off, I'd try to pick up pointers from the owner on his dough process. He would constantly be knowledge sharing with other bakers, pizza shop owners, etc in the middle of the night on everything dough. He churned out consistently great donuts as a result.

[CarlosCarson27]

Originally Posted by KCUnited

More style over substance, at least here anyway. I worked overnight making donuts the summer after my senior year. When I wasn't glued to the police scanner tripping my balls off, I'd try to pick up pointers from the owner on his dough process. He would constantly be knowledge sharing with other bakers, pizza shop owners, etc in the middle of the night on everything dough. He churned out consistently great donuts.

but you understand What i'm referring to,right?

[KCUnited]

Originally Posted by CarlosCarson88

but you understand What i'm referring to,right?

I'm ruined on donuts as a result. The smell of them makes me nauseous.

[Marcellus]

Originally Posted by KCUnited

I'm ruined on donuts as a result. The smell of them makes me nauseous.

Even when you are stoned?

[KCUnited]

Originally Posted by Marcellus

Even when you are stoned?

Honestly it depends on the place and how often they change their grease. Its that sweet pastry grease smell that gets me. Kind of like when you're at a place and their hushpuppies smell sweet like someone fried multiple batches of apple hand pies prior to dropping the hushpuppies.

I can do donuts fried in clean grease but the timing is completely random.

[ptlyon]

Originally Posted by CarlosCarson88

but you understand What i'm referring to,right?

A pastry with a hole is a donut. A pastry with no hole is a Danish. You understand what I'm referring to, right?

[CarlosCarson27]

Originally Posted by ptlyon

A pastry with a hole is a donut. A pastry with no hole is a Danish. You understand what I'm referring to, right?

and donuts were actually better in Caddyshack days