If you microwave a stale donut, you can sort of
bring it back to life - 5 to 8 seconds for a
cake doughnut, a little less for a yeast one.

"Sort of" is the operative phrase there. The box of "on sale" glazed
donuts we once bought from Safeway were too far gone for even that to
help them much. Covering them loosely with a slightly damp paper towel
when nuking them also helps -- a little.

Raised doughnuts reconstitute less well than
cake ones, but maybe the trick of putting
them in a moistened paper bag first might help.

I see Weller told you 11 seconds - I guess in
Canada the microwaves operate at half strength.

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: BEIGNETS OR FRENCH FRITTERS
Categories: Breads
Yield: 5 servings

-ELAINE RADIS BGMB90B
6 tb -water
1 tb Butter
6 tb All-purpose flour
4 Eggs
1 ts Vanilla
Confectioner's sugar

These are as light as air. Heat deep fat to 370 degrees. Combine
water, butter and flour in a saucepan and boil (stirring constantly)
over low heat for about 5 minutes. Remove pan from heat and beat in
one at a time, the eggs. Beat the batter for about 3 minutes AFTER
each egg. Add the vanilla and drop the batter from a teaspoon into
the hot fat. Cook until golden, drain and dust with the
confectioner's sugar To be good these must be delicate in flavor,
therefore the frying fat must be impeccable. If you fry in the usual
bland cooking oil, heat it to 365-70 degrees and cook the batter
until almost golden. If you use butter or part butter for frying,
start frying with the fat at 330 degrees and let the heat rise over a
7 minute period to 360. Be sure to bring the heat of the fat DOWN to
330 again between cookings.

SOURCE; JOY OF COOKING; author Irma S. Rombauer and Marion Rombauer
Becker; published by BOBBS-MERRILL Company Inc.; 1964; Library of
Congress #; 61-7902

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