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Feb 12, 2007 01:33 PM

The French Cruller diet

I joked to my bf that I have a doughnut diet - when I walk by doughnut shops while out running errands, I only buy one if they have French Crullers. More often than not, they don't have any (sometimes not even old fashioneds!) so I don't buy (or eat) a doughnut. If they do have one, I'll buy it as a treat, since we rarely ever get doughnuts.

However, it makes me wonder if the French Cruller is not a popular type of doughnut so they don't make as many as glazed? Or are they so popular they sell out early in the morning and the shops don't make more? Or is it just not as cost effective to make them, so they're produced only in the morning and not throughout the day like with the regular doughnuts?

Anyone know why my favorite doughnut isn't as available as the others?

ps - it's not really a successful diet, as there are plenty of other treats I enjoy, but at home and when dining out. =)

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  1. Here in Michigan, we have easy access to Tim Horton's french crullers. Wow they're good and I've never seen them sold out. I wonder if they're just a pain in the neck to make compared to regular cake and raised doughnuts so many shops don't bother.

    My bf and I calculated that if I ate 5 crullers a day (in addition to my regular food intake), 7 days a week and did no additional exercise, I could gain 100 pounds in a year. Hey. It's important to have goals.

    1. A really drastic diet for me would be the Applesauce Cake Doughnut diet. I've only ever seen these wonders twice - once at the Milwaukee farmer's market, and once at a church bake sale.

      But the French cruller is my favorite doughnut, too, and I almost never see them. When I was in high school, they were always available at the old-fashioned bakery a block away from the school. (It's lucky that I walked 2 miles each way!)

      However, I didn't know the official name until now - I just called them French doughnuts. (Maybe it's a regional thing?) I had to look up "cruller":

      I think they're getting rarer over time. It's probably one of those fussy items that modern bakeries don't bother with any more.


      1. I have a feeling part of this is regional. I see them more often back in the Northeast than here in California (I think I've even had someone look at me like I was crazy or speaking in a foreign language when I spoke about "crullers" once), though I think I see them even in supermarkets occesionally; I'll have to check. In addition, I have a feeling doughnuts of all types tend to be on the wane. My favorite are the chocolate glazed crullers. Yum. Now I want some!

        1. Actually they are the only donut from Tim Horton's that I like. And there is a Tim Horton's in my suburban office building, with nothing worth eating for miles around. So I indulge occasionally.

          I looked up the nutritional info and discovered they have more fat/calories than most other donuts - around 400 calories I think. I was hoping they were lighter since they are so airy inside, but I guess all that extra surface area absorbs more oil from the deep fryer. So I try to ignore them cause there are better calories out there.

          1. They used to have them at Winchell's donuts in the LA area back when I was in highschool in the 80s.

            My trick for the donut store diet is to promise myself that if I don't get a donut I can make myself something much better at home that would have the same amount of calories. Then I usually don't, when I get home and go in my kitchen most of the time I just have an orange or something.