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Here's another excuse to eat doughnuts

When you hear it is National Cream Filled Doughnut Day, two questions should automatically come to mind:

First: Seriously? There’s a whole day for that?

Second: Yes but what type of cream are we talking about? And as a side note, seriously? What’s next, National Felt Hat Day? (As a matter of fact, yes, that is next.)

A doughnut connoisseur knows enough to not walk into a bakery and ask for a cream-filled doughnut, any more than a wing connoisseur would walk into a bar or restaurant and ask for wings with sauce on them.

Another look at cream-filled doughnuts from Eileen's Bakery in West Seneca. (Andrew Galarneau/Buffalo News)

Another look at cream-filled doughnuts from Eileen's Bakery in West Seneca. (Andrew Galarneau/Buffalo News)

It just begs the question: What kind?

At least with wings, the sauce convention is generally accepted as mild, medium or hot, with some variations.

But with cream-filled doughnuts, we can’t even agree on what to call the various kinds of creams. (Heck, we can’t even agree how to spell “cream” or “doughnut.”)

Let’s avoid the minefield that is debating whether lemon or chocolate or ganache is a cream filling and say that your two choices come down to some variation of white or angel as opposed to yellow or Bavarian or custard or Boston.

So which is better? According to a Twitter poll that should be ashamed to call itself a poll, a majority of 329 respondents - who really should re-examine their lives to figure out why they are voting in cream-doughnut polls – narrowly believe that white or angel cream is the better of the two.

But that result seems misleading. If the question is, would you like a white cream doughnut or a yellow cream doughnut, only one answer should automatically come to mind:

Yes, please.

email: bandriatch@buffnews.com

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