Janice Casale

January 30, 2017 at 8:06am

My comment/question is not specific to is recipe but in regard to just about all fried sweets. I think it's about what oil to use. Back in my childhood (1960's), jelly or cream filled donuts at the bakery were soft and squishy and had the most wonderful flavor. Well into the 90's even Dunkin' Donuts had pretty good flavor. Suddenly, and I think it had to do with concern about trans fats, you can no longer find a donut that isn't a hockey puck with an unpleasant aftertaste. Even at a bakery. I don't understand . When you eat a donut you understand you're not eating a carrot. So you eat in moderation. I'd much rather have an "unhealthy" donut that tastes fantastic once a week that one of these modern abominations every day. So I'd like to find a recipe that resembles the donuts of my youth, especially fried in whatever it was that made them taste so good. Can you help?
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