AllenMI said:I have to agree with ronjon55 on this one. When I was living in OK, there was a Krispy Kreme in OkC, but the one for Tulsa was still being built. A friend brought a couple dozen from OkC to Tulsa. By the time I tried one, it was several hours old. It didn't really taste all that impressive, compared to the big donut chain there, Daylight Donuts.
I think the only reason people go ga-ga over Krispy Kreme's is the freshness factor.
Otter said:Brooksy, I'll bet that formula is known by only a select few who are held to an oath of silence. I imagine the batter gets pre-mixed and shipped to the local outlets in tank trucks.
Please consult your doctor before baking!Brooksy said:Southerncook,
Looks absolutely brilliant!!! The end result must be an eye opener as well. The smell! I can smell it from here.
I've printed it out & when I get a chance I'll do it. Bread & butter puddings are popular here so your recipe WILL go down a hoot. Never gave it a thought, but we never end up with spare donuts.
What is a stick of butter? About 1/4 pound?
Rum? Dark - OP or UP? Would my medicinal Rum be ok. That's dark OP Rum my DW doesn't know about. Clears up everything from ingrown toe nails to Orchitis.
Brooksy said:The only difference between WayneT's recipe and mine is the sugar. I only used white. Raw or granulated will be a nice change.