I have fond memories of what I thought was called a French Crueller. Classic round donut shape only with a fluted outer surface, raised dough, but with a more popover-y kind of texture than your standard yeast donut. But I can't find any! Have you spotted these lately? Where? (Bonus if it's in Central Texas.) Maybe you call them something other than French Cruellers?
posted by kmel on Sep 8, 2004 - 20 answers