But this article gently encourages us to fry them up at home. After all, they are really nothing more than a simple batter left to float in hot oil for a few minutes. Many of us have a fear of frying, but if we're willing to take the plunge every now and then, doughnuts are probably easier and less intimidating than chicken parts. Just a thought.
The article also has some nice history on the humble doughnut, plus three recipes: churros, powdered cake doughnuts, and fancy Earl Grey doughnuts (oh, we love the baking with Earl Grey around here).
Read the article and get the recipes here:
Related: How To Make a Beignet
Image: Stephen Lewis for The New York Times