Fried Doughnuts: Who wants unclogged arteries anyway?

When I was growing up, one of the kids favorite breakfasts was fried doughnuts. My parents either:

1. loved us enough to give us the sugary sweetness, or
2. Hoped that the massive quantities of sugar and fat would start a massive sibling civil war that would kill one of us off.

We didn't care what their reasons were - as long as they let us shove these down our throats every once in a while.

This morning, I introduced The Professor to the delights that are Fried Doughnuts. In a moment of weakness on Friday, he had bought a box that some group on campus was selling as a fund-rasier. After I finished cursing him for putting over 2 gajillion calories home in my hand, I promised to make it up to him by cooking breakfast.





Fried Doughnuts

Ingredients:

• Doughnuts
• Butter

Process:

Cut the doughnuts in half horizontally. Slather the insides with butter and put them butter-side down in a hot skillet. If your arteries are feeling a little too healthy today, feel free to add more butter as they cook.

Cook until the buttered sides are getting brown and crispy and the glaze is melting and you just can't take it anymore and you have to eat one NOW.

Notes: the best doughnuts for this are the cheapest ones. Don't buy Krispy Kremes (even though that's what these were), because they aren't thick enough to soak up enough butter to actually push you over the edge into Heart Attack Land. Buy the ones at the grocery store that are on sale because they're two days old. Stale doughnuts soak up much more butter. And the store doughnuts are much thicker. Which leads me to a basic recipe for life:

Thick=calories=yum.