When I was in school, the neighbourhood Monginis was the epitome of culinary heaven. All our birthday cakes came from there, ‘fun dinners’ came from there, and the only kind of donut I loved before Krispy Kreme came to India, came from Monginis too. Soft, buttery, with a flavour that only old school donuts have. Oh, and it was filled with that canned whipped cream stuff. FILLED.
Guess what I did without meaning to. Recreated that donut at home. Apparently no matter how much I say I’ve outgrown Monginis, no one really believes me. Least of all my stomach.
I left out the cream, because there have got to be some boundaries. But you guys, donuts at home, not the baked kinds, the FRIED kinds, with yeasty dough and hot oil and what not, are really easy to make! And when warm, dusted with cinnamon sugar or dunked in a sugary glaze, then washed down with piping hot coffee, they make you wonder why you haven’t been making them your whole life. Even if you didn’t like Monginis (gasp).