I am sorry but this is just so wrong, on so many levels…
It would appear (and I know they are not alone, nor are they the first) to put a savoury food within a glazed donut. Yes that’s bacon and eggs in a sweet donut complete with icing.
What is that all about then?
There is something about the traditional jam doughnuts, the ones with red jam in the middle and dusted with real granulated sugar. With the increased availability of American style donuts, such as Krispy Kreme, in many different places and quite a fair few pale imitations, it’s nice to know that the traditional jam doughnut is still available. I don’t always want my doughnuts to use icing sugar instead of normal sugar, I don’t always want icing or toppings. That’s not to say donuts (as opposed to doughnuts) have their place, but we shouldn’t forget the delight of the simple jam doughnut. There are also differences between the yeast raised versions, cake versions and batter versions. In my mind I much prefer the doughnuts made with a yeast based dough.
I remember as a young boy being entranced by a bakers shop in town that had windows into the bakery part of the shop, so you could see where and how they made the doughnuts. You could see where the doughnuts were cooked, the trays of sugar where the virgin doughnuts were coated and finally the jam injection contraption that filled them with sweet sugary red jam. They also had other flavours, apricot and blackcurrant, but for me it was always the ones with the red jam. I rarely bought jam doughnuts with my pocket money, but when I could I really enjoyed eating them.
I wonder about that red jam, in theory it should be raspberry jam, but anyone who has read the ingredients list of Jammie Dodgers will realise that mass catering these days seem to use a raspberry flavoured plum jam rather than a real raspberry jam, so hence the red jam moniker.
So are you a secret doughnut eater? Do you prefer the Americanized (sic) donuts? What about varieties from Germany or Holland?