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Butter on a Doughnut??

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

    1. 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. 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

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

          1. re: LA Buckeye Fan

            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

              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

                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

                  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

                    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

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

                      1. re: Caitlin McGrath

                        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

                      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

                        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

                        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

                      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:
                      http://www.pbase.com/dhnieman/image/4...

                      Must...find...donuts...NOW!

                      1. re: kattyeyes

                        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

                          Exactly, yes it is!

                          1. re: kattyeyes

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

                      2. re: Caitlin McGrath

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

                        1. re: Caitlin McGrath

                          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
                          http://www.flickr.com/photos/kodamaki...

                          Then the inside with a good view of its fantastic glazing
                          http://www.flickr.com/photos/kodamaki...

                          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. 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

                        kmc

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

                        1 Reply
                        1. re: tatamagouche

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

                          LOL - me too!!

                        2. 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

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

                          2. 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

                              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

                                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

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

                              2. re: breakfastfan

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

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

                                1. 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

                                    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

                                      HA HA, this is true! :)

                                      1. re: kattyeyes

                                        Yeah, I think that's really cute actually!

                                      2. re: mpjmph

                                        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

                                          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. 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

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

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

                                            1. 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. 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.

                                                WON
                                                http://whatsonmyplate.wordpress.com

                                                1 Reply
                                                1. re: wontonfm

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

                                                2. 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!!