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  • Your doughnuts

    Where does the baker get the Bavarian cream filling? There's only one right answer, and you're a sheeple-cog in the national corporation machine if you get it wrong, unless your flag has a golden fringe, then your a sheeple-cog in the international maritime corporation machine.

    I miss you, Dave.
    http://www.odmp.org/officer/20669-of...david-s.-moore

  • #2
    I only ate glazed and cake, the Bavarian cream filled were above my pay scale.
    Retired

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    • #3
      "Time to make the donuts...........I made the donuts!"
      It is better to keep your mouth shut and appear stupid than to open it and remove all doubt.

      Comment


      • #4
        Heaven....they get it from Heaven....
        Originally posted by RSGSRT
        We've reached a point where natural selection doesn't have a chance in hell of keeping up with the procreation of imbeciles.
        Why is it acceptable for you to be an idiot, but not acceptable for me to point it out?

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        • #5
          China?
          Stupid has no color or race, everyone can participate.

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          • #6
            What does the jelly filled one indicate? I really like those.

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            • #7
              He gets them from the Council of Foreign Relations Bakery czar. If they taste good, you betcha, the Order wants it that way for a reason.

              Comment


              • #8
                Pre-diabetes apple fritters & maple bars were my go-to bakery items.
                This Space For Rent

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                • #9
                  I loved the buttermilk ones. The ones that split when they cook.
                  Pete Malloy, "The only thing black and white about this job is the car."

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                  • #10
                    http://allrecipes.com/recipe/bavarian-cream/


                    Original recipe makes 4 cups Change Servings

                    2 tablespoons unflavored gelatin

                    1/2 cup cold water

                    4 egg yolks

                    1/2 cup white sugar

                    1 pinch salt

                    2 cups milk

                    1 teaspoon vanilla extract

                    2 cups heavy cream

                    Check All Add to Shopping List
                    Directions

                    In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
                    In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.
                    Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.
                    When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.
                    My new word for the day is FOCUS, when someone irritates you tell them to FOCUS

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                    • #11
                      I'm not a big donut fan but I get mine here....
                      http://bluedotdonuts.com/ which is owned by three NOPD officers

                      here http://www.cafedumonde.com/

                      or here http://morningcallcoffeestand.com/

                      Blue Dot and Morning Call are both in my district so I hit those most often, personally though I always prefer beignets to the standard donut, but the maple/bacon longjohns at Blue Dot are hard to beat.

                      Comment


                      • #12
                        Originally posted by Iowa #1603 View Post
                        http://allrecipes.com/recipe/bavarian-cream/


                        Original recipe makes 4 cups Change Servings

                        2 tablespoons unflavored gelatin

                        1/2 cup cold water

                        4 egg yolks

                        1/2 cup white sugar

                        1 pinch salt

                        2 cups milk

                        1 teaspoon vanilla extract

                        2 cups heavy cream

                        Check All Add to Shopping List
                        Directions

                        In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
                        In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.
                        Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.
                        When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.
                        Oh man, thanks for posting, Iowa! I love Bavarian creme donuts. Have always wondered what was in it....

                        Comment


                        • #13
                          Originally posted by dream34 View Post
                          I'm not a big donut fan but I get mine here....
                          http://bluedotdonuts.com/ which is owned by three NOPD officers

                          here http://www.cafedumonde.com/

                          or here http://morningcallcoffeestand.com/

                          Blue Dot and Morning Call are both in my district so I hit those most often, personally though I always prefer beignets to the standard donut, but the maple/bacon longjohns at Blue Dot are hard to beat.
                          I was just up in PA yesterday, and came across a donut place the locals were raving about called Maple Donuts. So I stopped and tasted. Yuck, LOL.

                          Comment


                          • #14
                            I've always been partial to the French Crullers. But I don't turn down any donuts. I love them all. That's always been my problem, unfortunately.

                            Comment

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