According to the perhaps biased source Raw Food
Explained, the per caput doughnut consumption in
the US is 750/year, over two a day. If your country
exceeds that, well, I pity you.

They lie. We'd all be huge dead blobs in no time if we did that.
And raw doughnuts taste horrible!

I've not had the pleasure, though I imagine
raw doughnuts might have a kinship with raw
bread (the mind boggles, or bagels if you will).

The real stats are Americans eat 31 doughnuts a year on average.
Canadians eat 31 doughnuts a year just at Timmy's. I couldn't easily
find out what our total consumption is but I suspect it's in the
close order of 45 as I believe Timmy's has something like a 70%
market share.

That seemed to be a weird statistic, and
perhaps up to an order of magnitude high.
Or, as the numbers indicate, over an order
of magnitude.

My personal quota is 24, 2 once a month at our morning sales
meetings. If not for a box of free doughnuts placed right in front
of the coffee pot it would be closer to zero.

There was an orchestra that hired me that
used to offer kebabs and pilaf for refreshment
after rehearsal (it was an Armenian orchestra),
but more recently it was doughnuts and coffee,
so that was pretty much my limit - 4 a year.

---------- Recipe via Meal-Master (tm) v8.00

Title: LAVASH (ARMENIAN CRACKER BREAD)
Categories: Breads
Yield: 8 servings

1 pk Dry yeast 2 c All-purpose flour
1 1/2 c Warm water 2 c Whole wheat flour
1 ts Salt Toasted sesame seeds

Sprinkle yeast into warm water in large bowl and stir until dissolved.
Add
salt. Combine all-purpose and whole wheat flours and add enough to yeast
mixture to make stiff dough. Turn out on floured surface and knead until
smooth and elastic, 8 to 10 minutes. Shape into ball. Place in greased
bowl
and turn to grease top. Cover and let rise until doubled in bulk, about 1
1/2 hours. Punch down and let rise again until doubled, about 30 minutes.
Divide dough into 8 pieces and roll each out on lightly floured surface
to
very thin circle about 9 inches in diameter. Place, one at a time, on
baking sheet and sprinkle with sesame seeds. Bake at 400F 5 to 6 minutes,
or until bread appears dry, lightly browned and blistered. Run palest
side
under hot broiler until lightly browned. Cool and store in dry place.

(C) 1992 The Los Angeles Times

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