-=> Quoting Ron Lauzon to Dave Drum <=-

 DD> 10. DONUTS: We have to wonder-how did these things ever become a
 DD> breakfast food to begin with?

Hi Ron ...

 RL> Better marketing than steel cut oatmeal.

Yeah, the blame lies with Big Donut! [g]

I'm showing my age here but in my day breakfast was some kind of
eggs along with toast and either bacon, sausage or ham. The only
sweet was a bit of jam with the second helping of toast.

Doughnuts were strictly a dessert item and a rare treat at lunch or
supper.

Of course some old fashioned doughnuts weren't overly sweet or
filled or glazed. (Most recipes call for 1 cup sugar for each 3 cups
flour but this one uses much less:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Emeril's Yeast Doughnuts
 Categories: Doughnuts
      Yield: 18 Servings
 
  3 3/4 c  Flour
  2 1/2 oz Package active dry yeast
    3/4 c  Milk
    1/3 c  Sugar
     2  oz Butter
    1/2 ts Salt
      2    Eggs
           Vegetable oil for deepfrying
           Honey or
           Chocolate Glaze or
           Confectioners' sugar or
           Cinnamon-sugar
 
  In a large mixing bowl combine 1 3/4 cups flour with yeast. In a
  saucepan heat milk, sugar, butter and salt until butter melts.
  Stir milk mixture into flour along with eggs, beating with a
  heavy-duty electric mixer on low for 30 seconds, just to combine.
  Increase speed to high and beat 3 minutes. Add enough of remaining
  flour, a little at a time, stirring with a spoon to make a firm
  but pliable dough. Knead dough on lightly-floured work surface 4
  to 5 minutes and transfer to an oiled bowl. Cover and let dough
  rise until it doubles in size, about 1 hour. Turn dough out onto
  floured surface, punch down and roll out to 1 /2 inch thickness.
  Cut out doughnuts with a floured doughnut cutter; reroll trimmings
  and cut them into doughnuts as well. Transfer doughnuts to baking
  sheets, cover and let rise 45 minutes.
  
  Heat oil in a deep-fryer to 360 degrees. Fry doughnuts, in batches,
  turning several times, until golden all over. Using a slotted spoon
  remove doughnuts to a rack to drain.

  If using Honey Glaze, immediately glaze hot doughnuts; if using
  Chocolate Glaze, let cool first. Or let doughnuts cool and dredge
  in confectioners' sugar or cinnamon-sugar.

  Recipe by: ESSENCE OF EMERIL

  Posted: Meg Antczak

MMMMM
  
Cheers

Jim


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