What is the best Donut?

Beuks33 wrote:

If I am not in Portland (my waistline thanks me for not living there) it is the Old Fashioned. If I am, Voodoo's Grape Ape is my favorite. It doesn't really taste of grapes, just kind of purple-y.

I Love the Grape Ape, but the the correct answer is.....
IMAGE(https://davidmschroeder.files.wordpress.com/2011/11/its-a-jelly1.jpeg)

I haven’t been to Voodoo in years (the wait was always nuts even at the lesser known east side location) but the Ol’ Dirty Bastard was always my favorite there.

zinckiwi wrote:

And the classic New Zealand cream donut:

IMAGE(https://i.pinimg.com/originals/ff/38/a6/ff38a6bcb9e69a626963564e3fac98be.jpg)

How is this even a donut?

Do we wanna go down that rabbit hole? Because a lot of folks in this thread will be said to learn that fritters aren't donuts. Lots of the pastries at shops aren't technically donuts. But they're delicious and that's what matters most.

Of course lots of pastries at shops aren't technically donuts, that's why they have other names!

Alz wrote:

It's not technically a donut but nothing beats a steaming hot Cinnabon covered in extra icing.

If you're going to broaden things beyond donuts, then you open yourself up to a churro fight. Don't bring mall food to a churro fight.

McChuck wrote:
TheGameguru wrote:

Anyone else generally dislike "fancy" donuts with crazy amounts of toppings.. I tend to stick with the classics..

Second. Kind of why I like grocery store bakery donuts. Simple, basic, delicious. A pretentious guy from college opened a donut shop in Kansas City, MO(?). Not surprisingly the donuts are pretentious and "fancy." Pass.

Also, I feel like we're forgetting an important contender for best donut: Little Chocolate Donuts

Agreed all around. I like upscale donuts, but there's a difference between artisanal jamón serrano and putting lipstick on a pig. Give me a classic well done over mounds of toppings on Dunkin-grade cake.

Demyx wrote:

Of course lots of pastries at shops aren't technically donuts, that's why they have other names!

If we’re going to go down that road, then I’m here to say that no donut can hold a candle to a good French croissant.

Eleima wrote:
Demyx wrote:

Of course lots of pastries at shops aren't technically donuts, that's why they have other names!

If we’re foing to go down that road, then I’m here to say that no donut can hold a candle to a good French croissant. ;)

I generally prefer an almond croissant to any kind of donut, if that's an option.

If it goes in a donut box and can be bought as one of a number of donuts, I classify it as such. I mean... raspberry filled have no hole in the middle (not a nut!) but they qualify. That's how the apple fritter at Congdon's gets through in my book, though anything at that place beats all elsewhere.

Demyx wrote:
zinckiwi wrote:

And the classic New Zealand cream donut:

IMAGE(https://i.pinimg.com/originals/ff/38/a6/ff38a6bcb9e69a626963564e3fac98be.jpg)

How is this even a donut?

It's a fried pastry, that's basically the only requirement.

I actually don't think a churro can be excluded, but I tend to have inclusive views of most things.

Well, if we're being that loose with what a doughnut is...

IMAGE(https://i.guim.co.uk/img/static/sys-images/Guardian/Pix/pictures/2014/10/7/1412688101884/Cronuts---now-you-can-mak-012.jpg?w=300&q=55&auto=format&usm=12&fit=max&s=fb459b3bb4530981eb422d91c2098d08)

I've never had a Cronut that has been less than great.

Delbin wrote:
Bfgp wrote:

To build on this, each successive donut eaten in the box tastes better than the one before it.

How it works in my office:
Minute 1: 1/2 the doughnuts gone
Minute 5: 2/3 of the doughnuts gone
Minute 30: 2 doughnuts remain
Minute 60: 1 1/2 doughnuts remain
Minute 300: 1 doughnut remains
Bloody Ages: 1 doughnut remains.

Then I throw away the box.

It's called Xeno's Doughnut - the last donut will be perpetually sliced in half, infinitely.

wordsmythe wrote:
Alz wrote:

It's not technically a donut but nothing beats a steaming hot Cinnabon covered in extra icing.

If you're going to broaden things beyond donuts, then you open yourself up to a churro fight. Don't bring mall food to a churro fight.

A churro has a hole in the center and is deep fried, so it's a donut, right?

Demyx wrote:

Freshly made cider donuts from an apple orchard in the fall.

This! Growing up in Central NJ, every apple orchard in the area had their own version. Soo good. Even now you can get a greasy, sugar laced bag of these things for like $2 at a local farmers market.

Not a donut, but Zeppole di San Guiseppe (St. Joseph's Day) were also a favorite every March while growing up. Renato's in Staten Island used to make an awesome one but I haven't been over there in 10 years or so.

zinckiwi wrote:

And the classic New Zealand cream donut:

IMAGE(https://i.pinimg.com/originals/ff/38/a6/ff38a6bcb9e69a626963564e3fac98be.jpg)

That looks amazing.

psu_13 wrote:
zinckiwi wrote:

And the classic New Zealand cream donut:

IMAGE(https://i.pinimg.com/originals/ff/38/a6/ff38a6bcb9e69a626963564e3fac98be.jpg)

That looks amazing.

It looks like the younger, hotter sister to the Twinkie Weener Sandwich

IMAGE(https://desolationofblog.files.wordpress.com/2014/09/twinkie.jpg)

wordsmythe wrote:
Alz wrote:

It's not technically a donut but nothing beats a steaming hot Cinnabon covered in extra icing.

If you're going to broaden things beyond donuts, then you open yourself up to a churro fight. Don't bring mall food to a churro fight.

Airport food. Cinnabon is strictly an outbound Airport food.

UpToIsomorphism wrote:

Well, if we're being that loose with what a doughnut is...

IMAGE(https://i.guim.co.uk/img/static/sys-images/Guardian/Pix/pictures/2014/10/7/1412688101884/Cronuts---now-you-can-mak-012.jpg?w=300&q=55&auto=format&usm=12&fit=max&s=fb459b3bb4530981eb422d91c2098d08)

I've never had a Cronut that has been less than great.

The very idea of a cronut seems like blasphemy and yet... incredibly intriguing. Would like to try one some day.

Eleima wrote:
Demyx wrote:

Of course lots of pastries at shops aren't technically donuts, that's why they have other names!

If we’re going to go down that road, then I’m here to say that no donut can hold a candle to a good French croissant. ;)

Pain au chocolat, reverse donut??

A good fluffy yet crunchy and buttery croissant is hard to beat. We have Vietnamese bakeries which originated from the French colonialism. They do croissants remakably well.

Maq wrote:

IMAGE(https://upload.wikimedia.org/wikipedia/commons/thumb/2/2b/SemlaFlickr.jpg/1200px-SemlaFlickr.jpg)

Sweden says hej, btw.

Why'd you powder a hamburger bun, slice it in half and put cream inside of it?

Now that I'm late to the party, I imagine I'm also a fan of more plain things. I like glazed chocolate cake donuts myself, and most definitely from the Amish Market around the corner from me. Every weekend the Amish from Lancaster come down to sell their stuff in Jersey and good God are their baked goods delicious. However, I feel like I gotta specify since Robear's NE cake donut is a lot of additional ingredients and flavors. My experience with cake donuts is essentially a more dense, cake-like texture, and when you get it glazed it's like the Dark Matter of Donuts.

Aside from that, I actually really like old-fashioned with milk. If I am at the Amish Market I always get two old-fashioned so I can just have 'em with milk. Like how McChuck judges based on a chocolate cake, I feel like you can tell if the base donut is good by the old-fashioned. No icing, no glaze, no sprinkles or powder. If it's dry and crumbly, then you do not have a good donut, no matter what extra flavors you put on there.

If we're talking donut pastries with cream inside, I got a weakness for the cookies & cream ones at the Amish Market as well.

psu_13 wrote:
zinckiwi wrote:

And the classic New Zealand cream donut:

IMAGE(https://i.pinimg.com/originals/ff/38/a6/ff38a6bcb9e69a626963564e3fac98be.jpg)

That looks amazing.

Was going to post this but I'm not that good with images. When I was younger I was aware of the US style donut, but this was what we always had. And it was great, except they usually only had a tiny dot of jam in the middle which was never enough.

We also had the similar "cream bun" with the same sort of filling but the bun wasn't fried.

Demyx wrote:
zinckiwi wrote:

And the classic New Zealand cream donut:

IMAGE(https://i.pinimg.com/originals/ff/38/a6/ff38a6bcb9e69a626963564e3fac98be.jpg)

How is this even a donut?

That's clearly a sandwich.

Some fine looking donuts up in here. When I was a kid growing up in Tennessee in the 70's my parents would have been considered hippies, we lived on a farm, they made our clothes and we had no tv. Buying donuts at a store would have been absurd, but one time they let my brother and me pick out one each from Ralph's Donut Shop. We agonized over the delicious options for literally 10 minutes, then I went with a raspberry-filled donut. The taste was out of this world, and I remember thinking, Now this is living.

I still don't eat donuts often, but given a choice I go with the raspberry jelly-filled, it always takes me back.

You know what donut can go straight to hell though, those Donettes, with the chocolatey wax that sticks like a film to the roof of your mouth. Ugh..

Alz wrote:
Delbin wrote:
Bfgp wrote:

To build on this, each successive donut eaten in the box tastes better than the one before it.

How it works in my office:
Minute 1: 1/2 the doughnuts gone
Minute 5: 2/3 of the doughnuts gone
Minute 30: 2 doughnuts remain
Minute 60: 1 1/2 doughnuts remain
Minute 300: 1 doughnut remains
Bloody Ages: 1 doughnut remains.

Then I throw away the box.

It's called Xeno's Doughnut - the last donut will be perpetually sliced in half, infinitely.

How has no one yet said red velvet cake donuts?

Eleima... I am sorry a croissant is a nice piece of bread and all... but I have never seen one I would pick over an average donut let alone something really good.

manta173 wrote:

Eleima... I am sorry a croissant is a nice piece of bread and all...

Heresy!!

If it is made here I will eat it happily except for the blueberry flavor, unfortunately I would probably die (happy) from an allergy (man it would be a tasty way to go, however). But if I had to choose a favorite, either the Maple Bacon, or the Vanilla Chocolate, either of those are great.

I've been getting hot apple fritters and ice coffee for the past couple of days. Apple fritters are great hot.

Chocolate croissants are pretty good, but when I came across marzipan croissants, I knew it was over for me.

I'm certain that is what Dr. Crusher and Cpt. Picard were talking about as the perfect breakfast with coffee.

These double chocolate cake donuts, a local delicacy that reminds me of skiing:
IMAGE(https://s3-us-west-2.amazonaws.com/newscasticassets/images/34bde6c9-56ba-4b52-98ab-f7f2b44847fe.jpg)

Voodoo always seemed incredibly touristy... probably because of all the tourists who return from there and say "Here, I got you the Voodoo donut beer from Rogue!" (Rogue completing the one-two punch combo of touristy.)