Buzz
Every couple of weeks, my partner and I indulge in a late-night doughnut run, typically around 10 p.m. on Saturdays, often paired with Italian horror films. We order a dozen, which is far more than two people can finish in one night. When my partner leaves on Sunday, he doesn’t take any with him, leaving me with a surplus of doughnuts that quickly lose their freshness.
Although some might devour a dozen doughnuts in a day, I can’t. However, throwing them away, even when stale, feels wasteful. My go-to fix? I slice them in half and fry the pieces in salted butter.
Nothing compares to a freshly made doughnut, but this method comes incredibly close. It works best with simple, yeasted doughnuts that aren’t overly decorated. Think plain glazed, sugared rounds, or maple bars—these are ideal candidates for this delicious revival.
For the best results, slice the doughnut into two halves. Frying them in salted butter transforms the unglazed bottom into a soft, toasted brioche-like texture, while the glazed top melts and hardens into a crispy, caramelized sugar crust. Enjoy it plain, with cream cheese or jam, or use it as the foundation for an extraordinary breakfast sandwich, especially if you’re using a maple bar.
Begin by cutting the doughnut in half. Heat a tablespoon of salted butter in a nonstick pan over medium heat until it foams. Place the halves cut-side down, ensuring they’re fully coated in butter. Fry until golden brown, then flip to let the glaze or sugar melt completely. Plate with the glazed side up, allow it to cool briefly for the sugar crust to set, and savor it plain, with cream cheese or jam, or as the star of an indulgent sweet-and-salty breakfast sandwich.
