Eating doughnuts is one of the reasons I smile every day of my life. I love the slightly chewy but yielding texture of a properly yeast-raised doughnut. Cream or jelly filled, glazed, frosted, baked and deep fried, or in miniature, I love them all the same. Just recently a few friends, my wife, and I went sledding and brought doughnuts and coffee to the slippery white hill. We were all taken up by the sledding for some time and left the doughnuts sitting out in the frozen weather. After several high-speed runs and a few crashes we had all worked up an appetite. The doughnuts were passed around and sampled. Us culinarians started to smile and look around the group astonished at the texture of a semi-frozen doughnut. In between looks of bewilderment and bursts of laughter we determined that the semi-frozen doughnut had potential in the culinary world beyond the sledding hill.
