homemade donuts: raised & glazed

donuts make my knees weak. apple fritters, devil’s food cake, french crullers, custard-filled, maple-glazed long johns. the simplest of pastries, cloyingly sweet; a subtle crunch and a soft sigh giving way to a moist and delicate crumb. endless possibilities. one of my favorite pastimes while on vacation is tracking down the best donut shop in the area. it’s usually a hole-in-the-wall mom and pop bakery that’s been open since the 1950s with a veritable army of grandmothers bustling around behind the counter filling orders for customers that have been regulars for decades.

the girl and I found our favorite donut shop of 2013 after a day of swimming┬áto beat the heat in austin, texas. we happened upon this little bar while looking for a late night bite — what we found was donuts. and i promise that you’ve never had donuts quite like these: the mother clucker (fried chicken and honey butter), the flying pig (bacon and maple syrup), and the funky monkey (grilled bananas and cream cheese).

an afternoon spent wistfully pining for donuts two thousand miles away inspired this post. we opted for more traditional toppings in more reasonable portions, but these donuts will get your parasympathetics flowing nonetheless.

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