Recent content by drnick

No, not piped in. If you cut one of these fritters with a knife, you'd see that the sugar had penetrated maybe a quarter of an inch into the dough itself. Parts thicker than half an inch or so were plain, unsaturated dough. Maybe they added sugar to the oil and kept the temperature lower than...

Back in the 1950s, a little donut shop near my home produced apple fritters with a sugar glaze that literally saturated the fritter. The surface was firm, almost crusty, but the interior was soft. When you bit into one, the fat-based sugar would squirt into your mouth. We loved them! I realize...