I WILL FIGHT YOU.
But no seriously. Bad cake doughnuts are more common (even as cake doughnuts overall are less common) than bad risen doughnuts.
But a good cake doughnut is a thing of beauty.
My great grandmother used to make them by the hundreds stack them on broom handles to cool before eating. Fried in lard. Like its supposed to be.
Made them once. They’re a pain to do right.
But for packaged supermarket doughnuts. Entemann’s is the only good brand. And all their doughnuts are cake doughnuts. The chocolate frosted devils food are insane. And the trick is largely that they are glazed with regular sugar glaze before they are coated in chocolate. Which makes the cakey part insanely ■■■■■.
I am not allowed to buy them.
Theres a couple. Look like standard filled risen doughnuts. The most common custard filled one is the boston cream. Which is also frosted with chocolate on the top. But sugared “custard doughnuts” are a thing. They’re a variation of the “jelly doughnut” as the style is most often filled with Jelly in the us.
They’re big in the Ashkenazi Jewish community for hannuka and purim. Called sufganiyot. And in the Polish American community as Paczki. Both can be found in custard filled form.
Because its often a pastry cream. Which is a kind of custard with more milk and thickened with added starch.
Sometimes its straight up vanilla pudding rather than custard. So vanilla flavored dairy thickened with corn starch. No egg.
Pastry cream exists because its less rich than a straight custard. And I can dig on it even if I prefer the regular custard.
The pudding exists because its cheap and comes ready made. And it should go away.
You can also get Bomba here if you know where to look. Though I haven’t seen them in a long while.
