Round Rock Donuts, north of Austin, has been frying ’em up since 1926. They have as cultish a following around here as Krispy Kreme has in other parts of the country. One member of the cult, apparently, is Mary G. Ramos, who writes fondly of Round Rock donuts for The Dallas Morning News: “[T]hey . . . make wonderful, yeasty, glazed doughnuts that have a rich yellow color from the fresh eggs that are used in them, as they were used in the original recipe.” By the way, we’ve actually shared one of those Texas-sized donuts. We’d estimate that it contains about 8-10 donuts worth of dough. But how do they make them? Continue reading
