orin stepanek wrote: ↑
Tue Feb 23, 2021 11:53 pm
I love Cake donuts; plain; chocolate glaze; or white glaze!
From 2002 to 2006 I owned and operated an independent coffee and donut shop with two outlets here in Dartmouth and Halifax, Nova Scotia. The first product out the door was a cake donut based on a recipe from the mid-30s reprinted in a book called The Donut Book, written by the grand-daughter of the man who invented the automatic donut machine. It’s a fun read if you can find a copy. For most of the time we were in business I was the baker. I attempted to use organic ingredients to the extent possible, but more importantly I refused to use the widely available bags of donut mix. My donuts were “scratch” made, using the same ingredients you’d use if you made them at home: flour, spices, baking powder and soda, milk, eggs, and vegetable oil. They were fried in a Donut Robot machine that had a batch size of almost 100 cake donuts, with which I made about 8 batches a night of cake donuts as well as about the same amount of yeast donuts. During those 4 1/2 years in business I ate 3 donuts a day, six days a week. (Quality control, right?) Luckily I was so overwhelmed with work that I didn’t turn into a happy balloon. But I did lose 10 pounds in one week after closing the business!
My favorite donuts, no matter how fancy some of them got, were a few varieties of cake donuts. I particularly liked the cinnamon sugared ones, with my second favorite being the glazed ones with a shop-made orange icing. (Everything was made in-house, including my glaze, icings, and fillings for the jelly donuts.)
It was a fun time, but the marketplace just didn’t care that the donuts were so good. I was competing against a chain with at the time almost 4000 outlets across Canada, and the advertising budget to match. The result was depressingly predictable, but I’m still glad I did it.
Enjoy your cake donuts, Orin!