Eggs and bacon sandwiched between a sliced glazed donut… crazy or genius? I can report that it’s insanely easy and it tastes amazing. Therefore, I’m leaning toward genius. This recipe is a recreation of the Glazed Donut Breakfast Sandwich that was recently introduced by Dunkin’ Donuts. Above, you can see my version. Below, you can see the Dunkin’ Donuts version as it appeared in their press materials. Believe it or not, their donut sandwich has only 360 calories. Mine has a little more bacon. I hesitate to recommend either version for your weight loss program.
The donut breakfast sandwich concept isn’t new. A few smaller donut outlets were doing them well before Dunkin’ Donuts put them in the news. Buddha Belly Donuts in Sarasota, Florida offered a version with sausage. Unfortunately, that shop is now closed. The Bleeding Heart Bakery in Chicago offered the Make-Your-Own Doughnut Breakfast Sandwich where you could choose any or all of the following ingredients to accompany the fried egg: bacon, ham, sausage, fried green tomatoes and Cheddar or Swiss cheese. Strangely enough, that shop also closed recently. Beware Dunkin’ Donuts! There seems to be a trend.
I decided to try something quite controversial… I recreated Dunkin’ Donuts Glazed Donut Breakfast Sandwich using glazed donuts from Krispy Kreme. Let’s face it, a Dunkin’ Donuts glazed donut is good, but Krispy Kreme is the current non-disputed champion for exceptional glazed donuts.
How To Make A Glazed Donut Breakfast Sandwich
Step One: Acquire a glazed donut and carefully slice it with a serrated blade, trying not to dimple the beautiful sugar sheen of the glaze.
A couple of days ago, my quest to find the greatest doughnuts in America crossed paths with my holiday travel plans. I found myself in Atlanta, Georgia at a place called Sublime Doughnuts. My research on people doing new and innovative things with doughnuts has taken me to their website several times. I’d been drooling over pictures of their creations for years. Finally, I was there… drooling over the real thing. It felt like a Christmas miracle (and sort of smelled like one too).
(The “A” in the picture above stands for A-Town… Atlanta. That’s their A-Town Cream Doughnut.)
Sublime Doughnuts doesn’t look very exciting on the outside. It’s an unassuming little place in small shopping plaza.
But the second that you walk in, you can tell that these guys are serious about doughnuts. The walls are adorned with doughnut art. A bookcase near the entrance shows off fun doughnut paraphernalia. And then, there’s the doughnuts. Trays and trays of beautiful, delicious doughnuts.
That’s me holding a coffee. I was thinner back then… before the holiday meals… four days ago. (Spoiler Alert: Look for some low-fat posts next month.)
I sampled several doughnuts. (Spoiler Alert: You’re about to get real hungry real fast.)
Earlier this year, I was pretty excited to have one of my donut recipes appear in a major magazine – Ocala Style. (Okay… so it’s not Time or Newsweek, but I understand it’s popular in parts of Florida.) I loved seeing the photo I took of a donut that had actually been in my mouth. There was a little shout-out to MrBreakfast.com. It was awesome. Although, as Frank Sinatra might say, “Regrets… I had a few.” Because of space limitations, the recipe was shortened to its bare bones minimum. As printed, the recipe was correct and usable, but homemade donuts are tricky business.
When I reread the original recipe I sent them, I realized it was several paragraphs long. It was half recipe and half essay. To my mind, people had to know every tiny aspect of the donut-making process. But to them… I can imagine an editor saying, “This guy is nuts. He’s do-nuts! We’re gonna need 3 full pages. Chop it down.”
I’m not crazy, man. I just want to be thorough. When I started making donuts, I used little recipes like that and it always left me wanting more explanation.
Here’s my chance to make things right. I’ve published the recipe on the website in a longer form.
Berry Delicious Cake Donuts Recipe
So the recipe wouldn’t be obnoxiously long, I’ve removed many of my tips and tricks and transferred them here. Which brings us to the subject of the day…
12 Secrets To Making Successful Homemade Cake Donuts
#1. Mashed Potatoes
Professional donut makers know this trick. Mashed potatoes give your donuts a fluffier inside texture. You only need a little – about 1/3 cup potato to 2 and 1/2 cups flour. Make sure the potatoes are mashed completely. You don’t want chunks of potato in your donuts. Having the mashed potatoes at room temperature will also help you avoid small chunks. And yes… leftover mashed potatoes work fine.
If you have the right tools and a proven recipe, you can make donuts at home just as easily as you can make muffins. In this article, we’ll take a look at my homemade Baked Banana Donuts With Peanut Butter Icing And Marcona Almonds. Along the way, I’ll give you some tips on making baked donuts and, hopefully, some inspiration for trying new flavor combinations of your own.
I was motivated to bake recently by a trip I took to Fonuts (“faux-donuts”) in West Hollywood, CA. They’re doing some very interesting things with baked donuts. I bought a few varieties to try and was impressed by the amount of flavor they pack into each donut. They have traditional flavors like glazed, cinnamon sugar and chocolate. But they also have bold, adventurous flavor combinations like maple bacon, salted caramel, blueberry earl grey and even savory flavors like rosemary olive oil and chorizo cheddar.
If you’re into making donuts at home, Fonuts will give you inspiration to last months. It’s worth a trip if you’re in the Los Angeles area. The only negatives that I found were that the donuts were a bit too crumbly and slightly soggy on the bottom.
After fully stuffing my face with Fonuts, I returned to my home (aka the breakfast test kitchen) and decided to see what I could do with ingredients I had in the house.