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Butter on a Doughnut??

ntvandehey Mar 4, 2009 07:27 PM

Has anyone ever put butter on a doughnut? I ask because I remember growing up that it was something my family did with a crueller.

I know it may sound like the grossest thing ever to some of you, but if you get the right amount on the right doughnut... it can be heavenly.

Anyway, please let me know if you've ever heard of this practice or if you have indulged in it yourself.

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  1. haggisdragon RE: ntvandehey Mar 4, 2009 07:50 PM

    never tried that but butter is good on anything. i used to eat margerine on digestive cookies

    1. m
      mpjmph RE: ntvandehey Mar 5, 2009 05:18 AM

      My grandfather used to put butter on Little Debbie snack cakes. Doughnuts (other than sweet-sixteen type mini doughnuts) weren't readily available in their area until the mid 1990's, so they just weren't something he ate routinely, but he probably would have put butter on a doughnut if had the chance.

      1. m
        moma1bud RE: ntvandehey Mar 5, 2009 05:21 AM

        Oh, that's definitely something my husband would do (and has done!) Just can't find crullers for him anymore. Just as well, since he's now taking Zocor for his chloresterol!

        17 Replies
        1. re: moma1bud
          LA Buckeye Fan RE: moma1bud Mar 5, 2009 12:23 PM

          ummm.....what's a cruller?

          1. re: LA Buckeye Fan
            Caitlin McGrath RE: LA Buckeye Fan Mar 5, 2009 01:04 PM

            This: http://www.retrocom.com/retromilw/cru...

            Not to be confused with a French cruller: http://www.geocities.co.jp/HeartLand/...

            1. re: Caitlin McGrath
              lemons RE: Caitlin McGrath Mar 5, 2009 01:44 PM

              Interesting. That cruller at retrocom looks like what we call a long john. But the geocities link leads me only to a japanese-language Yahoo.

              1. re: lemons
                Caitlin McGrath RE: lemons Mar 5, 2009 02:47 PM

                Doughnut styles and names seem to be quite regional. When I moved to NY from the west coast, I rarely if ever saw French crullers, the only crullers I'd ever known, and learned that the thing in the first pic I linked was called a cruller there. Also, that there are no old fashioneds on the east coast - people thought I just meant a regular cake doughnut, not this: http://jschumacher.typepad.com/photos...

                Anyway, lots of things called crullers: http://images.google.com/images?sourc...

                1. re: Caitlin McGrath
                  kattyeyes RE: Caitlin McGrath Mar 5, 2009 02:52 PM

                  Hmmm, that's weird. Even Dunkin' Donuts has old-fashioneds...maybe they don't call them that anymore. But they looked nothing like the pic you posted. I've never seen a doughnut like that--it's like a doughnut in a ring of more doughnut. Interesting! As is the cell phone holder photo. HA HA!

                  1. re: kattyeyes
                    Caitlin McGrath RE: kattyeyes Mar 5, 2009 02:59 PM

                    What Dunkin Donuts calls an old fashioned is a regular cake doughnut. The texture of the old fashioned I linked to, buth inside and outside, with its wonderfully crisp ridged exterior bits, is completely different. And the flavor has a nice tang from buttermilk. My favorites are the completely unglazed ones - not super-sweet, so you can appreciate the texture and flavor on their own.

                    1. re: Caitlin McGrath
                      kattyeyes RE: Caitlin McGrath Mar 5, 2009 04:01 PM

                      So your old fashioneds are a West Coast thang? They look very tasty...as does the chocolate glaze.

                      1. re: Caitlin McGrath
                        HLing RE: Caitlin McGrath Mar 7, 2009 04:14 PM

                        Caitlin McGrath, my brief 2 months in San Gabriel Valley introduced me to the buttermilk bars, and many other delicious donuts there, from a place called Uncle Joe's ( i think). I'd hate to admit it, but donut is one of the things NYC doesn't do as well for whatever reason....

                        In any case, yes on thinly sliced cold French butter accompanied by some donut, or soda cracker, or cracked wheat cracker, and pound cake, and Japanese steamed spongy cheese cake....the list doesn't end.

                    2. re: Caitlin McGrath
                      sku RE: Caitlin McGrath Mar 6, 2009 03:33 PM

                      When I lived in NYC I used to go to a place on 14th St. and 7th Avenue that had great French Crullers, so I know they are there.

                      I never thought about the old fashioned as a west coast thing, but I'm glad we have them out here.

                      1. re: sku
                        Caitlin McGrath RE: sku Mar 6, 2009 08:17 PM

                        Oh yes, you can find French crullers, just rarer than in CA; same with apple fritters. Mainly, I meant to point out that there are lots of variations in the terminology. The NY cruller (non-French) is I think basically what in CA is a buttermilk bar.

                        And I used to go to that shop on 14th at 7th, too. I am a very infrequent doughnut eater, but there I could get a cinnamon-sugar cruller that would help with the buttermilk bar/old fashioned jones. It had the right flavor, but of course not the great crispy ridges of an old fashioned.

                      2. re: Caitlin McGrath
                        Glencora RE: Caitlin McGrath Mar 6, 2009 09:40 PM

                        I can't stand cake donuts, have never eaten a cruller, but once a year or so I need a "chocolate old fashioned." It looks just like your picture and I nibble around the outside, then break up the inside and eat that -- and then I'm done for a year. I love the fact that they're crunchy, but the chemical aftertaste isn't great. Never knew they were a west coast thing.

                    3. re: Caitlin McGrath
                      kattyeyes RE: Caitlin McGrath Mar 5, 2009 02:37 PM

                      I tried to find a crueller picture, but nothing looked like the ones I used to get when I was a kid. I thought the sticks were twistier. It's been a long time since I had one. I just remember fighting with my cousin about it because he called them "crawlers!" ;)

                      Here's some good French crueller food porn for ya:


                      1. re: kattyeyes
                        Caitlin McGrath RE: kattyeyes Mar 5, 2009 02:53 PM

                        Check out the cruller link in my reply to lemons above. In the second photo, in the second row down, is the glazed twisted one on the left side of the box the one you know?

                        1. re: Caitlin McGrath
                          kattyeyes RE: Caitlin McGrath Mar 5, 2009 02:56 PM

                          Exactly, yes it is!

                          1. re: kattyeyes
                            Caitlin McGrath RE: kattyeyes Mar 5, 2009 03:01 PM

                            I had no idea how regional doughnuts were until I moved to the other side of the country.

                      2. re: Caitlin McGrath
                        LA Buckeye Fan RE: Caitlin McGrath Mar 5, 2009 03:58 PM

                        Thank you Caitlin. Learn something new everyday on this site.

                        1. re: Caitlin McGrath
                          ntvandehey RE: Caitlin McGrath Mar 6, 2009 03:06 PM

                          Flickr has a great description of what I call a cruller/crueller.

                          Both types are here... Wisconsin will call the one on the right a cruller

                          Then the inside with a good view of its fantastic glazing

                          Thanks for all the replies... I'm happy to hear others are enjoying buttered doughnuts too. Now its time for me to try a fried cinnamon roll....

                    4. k
                      kmcarr RE: ntvandehey Mar 5, 2009 05:27 AM

                      Doughnuts were a Sunday morning ritual in our house when I was growing up. My father would go to the bakery before church to pick up a dozen in or so in a wide variety but always included a couple of the powdered sugar coated fried doughnuts. He had a very particular way to eat these. He would cut it into quarters and spread a little butter on one cut end of each quarter. Each quarter was eaten in two bites, the first bite with the buttered end and then the remainder of that quarter popped in the mouth for the second.

                      I still eat my powdered sugar doughnuts this way.

                      1 Reply
                      1. re: kmcarr
                        sarge RE: kmcarr Mar 6, 2009 01:15 AM


                        That is about the same as my Dad would do. Bag of powdered donuts with margarine was a breakfast staple at our home in the 60's and 70's

                      2. tatamagouche RE: ntvandehey Mar 5, 2009 07:07 AM

                        My first thought was "that's revolting"—my second thought was, "mmmm....revolting...."

                        1 Reply
                        1. re: tatamagouche
                          NellyNel RE: tatamagouche Mar 5, 2009 07:14 AM

                          "My first thought was "that's revolting"—my second thought was, "mmmm....revolting...."

                          LOL - me too!!

                        2. Bob W RE: ntvandehey Mar 5, 2009 08:25 AM

                          A few years ago at a family dim sum gathering, my father's lady friend put duck sauce on her Chinese donut.

                          1 Reply
                          1. re: Bob W
                            monku RE: Bob W Mar 5, 2009 01:15 PM

                            I'll try that, would make them taste better than the taste of the grease.

                          2. b
                            breakfastfan RE: ntvandehey Mar 5, 2009 08:30 AM

                            At the diner where we occasionally eat breakfast they have a "secret" special for the regulars...fried donuts. They take a donut, slice it like a bagel, butter it and fry it on the grill. The counter guys swear by them...who knew?

                            4 Replies
                            1. re: breakfastfan
                              jeanmarieok RE: breakfastfan Mar 6, 2009 02:42 AM

                              My mom slices her cinnamon rolls in half and fries them in a frying pan until lightly browned. They are really good that way. I'd never had a cinnamon roll that wasn't buttered and fried until I tried a cinnabon at the mall when I was in high school.

                              1. re: jeanmarieok
                                monku RE: jeanmarieok Mar 6, 2009 03:48 AM

                                Come to think of it I know of 2 restaurants in the Los Angeles area that make French toast out of cinnamon rolls........add butter & syrup.

                                1. re: monku
                                  phantomdoc RE: monku Mar 6, 2009 10:21 AM

                                  Cafeteria at Chiro school made bread pudding from day old donuts and cinnamon rolls. Dallas grease at its finest.

                              2. re: breakfastfan
                                lucygoosey RE: breakfastfan Mar 6, 2009 10:00 AM

                                That secret special sounds so wrong and wonderful. I'm trying it Saturday morning.

                              3. l
                                laliz RE: ntvandehey Mar 5, 2009 09:58 AM

                                we always put butter on cinnamon rolls, that doesn't seem that different from buttering a doughnut. but, no, not yet.

                                1. kattyeyes RE: ntvandehey Mar 5, 2009 11:50 AM

                                  No, but my mom has been known to individually butter OYSTER CRACKERS. Goes right along with her "butter makes it better" philosophy. :)

                                  5 Replies
                                  1. re: kattyeyes
                                    mpjmph RE: kattyeyes Mar 5, 2009 04:20 PM

                                    Sometimes the thought of good, fresh butter at room temperature makes me want to just eat it off a spoon, so the oyster crackers sound darn reasonable to me :) I have seen my mom butter individual wheat thins. I guess neither of us fell too far from the buttered Little Debbie tree.

                                    1. re: mpjmph
                                      kattyeyes RE: mpjmph Mar 5, 2009 04:25 PM

                                      HA HA, this is true! :)

                                      1. re: kattyeyes
                                        tatamagouche RE: kattyeyes Mar 6, 2009 05:07 AM

                                        Yeah, I think that's really cute actually!

                                      2. re: mpjmph
                                        Boccone Dolce RE: mpjmph Mar 8, 2009 03:17 PM

                                        My Mom used to top a saltine with a slice of better (well, it was probably Parkay, she tended to buy it often) and then a dab of jelly- I used to gag, until I tried it...... (salty and sweet almost always wins!)

                                        1. re: mpjmph
                                          Ruth Lafler RE: mpjmph Mar 8, 2009 03:47 PM

                                          Speaking of eating butter with a spoon -- I was on vacation last week staying in a condo (with kitchen), so I bought food, including a half pound of salted Kerrygold butter. I left it out, 'cause I like my butter at room temp, and kept dipping various stuff (including a spoon) into it. I proved that "everything is better with butter" when I smeared some dark chocolate covered raisins with it -- they were amazingly delicious!

                                      3. monku RE: ntvandehey Mar 5, 2009 01:13 PM

                                        Coffee shop I go to asks if I want my Danish heated and buttered.
                                        I don't need anymore fat than whats already in that Danish.

                                        1 Reply
                                        1. re: monku
                                          Blush RE: monku Mar 5, 2009 06:50 PM

                                          When I was growing up my Saturday morning treat was a cinnamon danish from the local bakeshop, heated up and then buttered. The icing and the butter would melt together in a delightful sweet/salty mix. Mmmm.

                                        2. k
                                          KevinB RE: ntvandehey Mar 5, 2009 08:23 PM

                                          You're really Paula Dean in disguise, aren't you?

                                          1. m
                                            mollydingle RE: ntvandehey Mar 6, 2009 09:51 AM

                                            yes, but only if it's a fresh, hot apple cider or molasses donut...

                                            1. a
                                              akq RE: ntvandehey Mar 6, 2009 04:43 PM

                                              Doesn't sound gross to me. Growing up in Hawaii, one of my favorite pastries was an ensamada which is a sweet rolled pastry slathered in butter and dusted with sugar. YUM. There's also a place here in Seattle that makes excellent cinnamon rolls, served warm with gooey icing and butter. It's the butter that makes them great. I imagine butter on the right doughnut would be equally great.

                                              1. w
                                                wontonfm RE: ntvandehey Mar 6, 2009 05:02 PM

                                                sounds yummy to me! i tend to microwave my donuts (depending on the variety - not the filled ones) for a few seconds. the thought of smearing some butter on a warmed toffee glazed doughnut is making my mouth water.


                                                1 Reply
                                                1. re: wontonfm
                                                  kattyeyes RE: wontonfm Mar 6, 2009 05:05 PM

                                                  Yeah, I'm thinking "donut explosion" for filled donuts on a trip to the microwave. ;)

                                                2. Boccone Dolce RE: ntvandehey Mar 8, 2009 03:20 PM

                                                  Never tried a buttered donut, but I do put butter and cream cheese on my bagels (yes both) and I've been known to make a butter and Mortadella sandwich (if I'm in need of fatty comfort) ANNNND I of course top muffins with butter (any kind/all kinds) - I freaked out when I opened a stick of butter and later, after breakfast, 1/2 of it was gone!!

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