Saturday, February 23, 2008

French Crullers

I love those things. They're the only kind of donut I actually like. They have a texture similar to that of cream puffs--they're hollow and slightly sticky on the inside...and they melt in your mouth. Only problems: they usually have too much glaze, and they're not good for you. I found a place that sells them (a while back, actually) in Berkeley just off of campus--at Sufficient Grounds (with little icing)! Once again, I do not have a picture of that one so two pictures of one from Judy's Donuts back at home will have to do (with too much icing):

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