Asheville News

Donut recipe to die for

Jason Sandford July 14, 2007

Jason Sandford

Jason Sandford is a reporter, writer, blogger and photographer interested in all things Asheville.

From loyal Ashvegas reader Hail to the Chef:

Here is a secret chef tip that I will share, becuase I have spent many a night walking by Krispy Creme, and just picking up a pallet of those donuts they leave in the packaging next to their dumpster.

Gotta love a company that throws out 2 hour old donuts in hermetically sealed boxes!

Anyway, the next time you happen across an old box of glazed donuts, toss those bad boys into a big food processor with a little vanilla and an egg for binder, and then shape them like hambuger patties and toss them on the griddle.

Then toss some strawberries in a shallow suace pan, add about 2 cups of leftover orange juice, reduce it for about 15 minutes and drizzle it on your donut patties for poor man’s french toast the pope would kill a hooker for.

Thanks, chef!

Jason Sandford

Jason Sandford is a reporter, writer, blogger and photographer interested in all things Asheville.

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2 Comments

Edgy July 16, 2007

I can’t believe I just gave up refined sugar. Damn you all!

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hail to the Chef July 15, 2007

Oh, and a quick addition.

The egg to donut ratio is about 1 egg to 6 donuts, but if its really dry like it is now, you may need 2 eggs.

Basically, add eggs until it feels like the same consistancy of a hamburger patty

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