The history of the dough-nut is interesting, and not surprising that someone figured out that they cooked more evenly, with no middle, as cooks, throughout history, have been innovative. If the hole defines the dough-nut, what is a bagel, which has a hole, also, or differentiates it from French puff pastries, which have filling in them, and no hole?

The recent history of the dough-nut is interesting, I think, as Krispy Kreme franchises popped up all over the U.S., and now are collapsing under the weight of their own success. I don't like Krispy Kremes, because of the amount of sugar, which hurts my teeth to bite into them, but lots of people do like them, so they became quite popular. When they weren't in an area, they were much sought after as a special treat, but when they arrived in a new area, and the fascination was past, the popularity of them diminished.

Dunkin Donuts aren't as good as I remember them, from my youth. I don't know why; it could have something to do with my tastes changing, but I remember dough-nuts as yeasty-tasting, but now, I can't taste the yeast. I use the same bread dough for bagels, or dough-nuts, and believe me, you can taste the yeast in both. For dough-nuts, I deep-fry and dip into a sugar glaze, sometimes adding some honey, or raspberry jam to the glaze.

For bagels, I use a bagel maker, which makes them fresh, hot and toasty, every time. A bagel maker is similar to a bread maker, if you're not familiar with it, and it first boils the bagels, and then bakes them. I often add some onions or herbs to the bagel dough, but never to dough-nuts.

Two very different flavors and textures from the same dough recipe, which is even different when baked as bread, but very good. How does that happen?

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