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Infragistics NetAdvantage for Windows Forms 2013. 2013 Infragistics NetAdvantage for Windows Forms® 2013 .While most of us deal with cupcake or brownie batter on a fairly regular basis, it’s hard to imagine one day craving batter in the form of a baked and glazed donut. But we’ve had the chance to try a few, and it seems people love donut batter just as much as they love their donuts.

To be honest, we’re a little baffled by this fact. Batter doesn’t exactly have the same sweet appeal as actual pastry — we’re a bit afraid to put the two in front of each other as a snack. But it’s true that the pourable sugar-dough consistency of batter is surprisingly attractive in the form of donuts, and lately, many bakeries have been on a mission to start experimenting with batter on their menu. The soon-to-be-opened Tiny Donut in New York City, for instance, is known for its glaze-based concoctions like the glazed donut with apple streusel topping (a dense, crispy and crumbly apple cake that seems to have been assembled by a 2-year-old) and the raspberry iced donut.

It wasn’t always like this, however. Batter was once considered to be just a by-product of the pastry process. For the most part, the original donuts and donut dough were loaded with equal amounts of butter and sugar, making it a lot easier for a pastry chef to get the dough crumbly without needing to work too hard at it. The glaze on the other hand, was a very finicky part of the process and often a last-minute addition that was used to encase the donut while it was still warm.

But the past few years have seen a dramatic change in donut-bakeries. Suddenly there are varieties that don’t seem quite as sweet as their counterparts, but also don
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