15 Donut Recipes to Tackle at Home

When Chock Full o 'Nuts re-opened on W 23rd St. in Manhattan in 2010, I had a conversation with one of the young chefs about the wholewheat donut recipe. The new owner had sent him to a see a retired baker from the old Secaucus Chock Full o' Nuts plant. Evidently, the retiree was one of the few people alive from Chock's heyday and had the recipe. The new chef came very close to duplicating the original whole wheat donut (evidently, he eschewed using lard, which was the fat used for the original donuts). I assume the young chef still has the recipe, and unless he's under oath, perhaps one day he'll share it with the world.

I guess the whole point of it is to get over the fear of deep frying since all but one or two recipes require vats of oil to make. I don't think I'm over my fear completely but the Hannukkah Churros does use the method I like best which is to make a pate choux dough and deep fry it in oil. I make that dough and then drop spoonfuls in a small deep pot filled 2/3 with oil. It makes small donut hole shapes which we toss in cinnamon and sugar. Pate choux dough is amazing! You can bake it and get cream puffs. You can deep fry it and get donuts or beignets. Also I tried putting the leftover uncooked batter in the fridge and frying the next day. Still worked perfectly.

"* aren't* there any recipes. " "*What* is the reason". No Martinis for me before posting.

I love this DIY article. However why are there any recipes for Chock Full O' Nuts whole wheat donuts? They were so delicious. If you have figured out how to make them is the reason that they were hard to make?<br /><br /><br /><br />