Keeping the Cruller dreams alive
The Globe has a story
about the never-ending campaign to bring back cruller donuts on a regular basis, though its seems the pro-cruller movement can’t agree on what exactly constitutes a cruller. There’s the French star-burst
variety of crullers that the Globe writes about today. Then there’s the straight-with-a-twist
variety of crullers (see donut on left within link) that I've long associated with crullers. But at least the issue is keeping the memory alive of Dunkin’s stab-in-the-back elimination of straight-twist crullers nine long years ago.
P.S. – One of Hub Blog’s most read posts ever (I kid you not): smacking down inaccurate historical writing
and then a valiant reader daring to confront the author
at a later Harvard book signing event.
P.S.P.S. – Here’s a decent web site
on donuts, explaining the differences between crullers, among other things. … Growing up, I also never heard of the phrase “cake donuts.” They were just donuts, usually with crusty, slightly burnt, knobby exteriors, with more chewy and air-pocket filled interiors. Definitely not the type sold today at Dunkin’ Donuts, whose soft “cake donuts” taste and feel like they were cooked with ingredients straight out of a Dorothy Muriel’s cake box. They also can’t stand up to being dunked in coffee, adding further sad irony to their quality.