1 The Indiana World War Memorial Plaza was built to honor the veterans of World War I.
2 This building is the centerpiece of a five-city-block plaza.
3 While driving on Monument Circle, we saw many interesting buildings. The Christ Church Cathedral is an Episcopalian church that was founded in 1837, making it one of the oldest churches in the city.
4 This is the Columbia Club, a private club located on Monument Circle. This structure, built in 1925, is the club's third home on the same site.
5 The club was originally formed in 1889 by a group of prominent local Republicans as the Harrison Marching Society to support the presidential campaign of Benjamin Harrison. The club evolved into the premier private club in Indianapolis and largest Republican club in the Midwest.
6 This is the Hilbert Circle Theatre, originally called the Circle Theater. It was built in 1916 and was listed on the National Register of Historic Places in 1980. Reopening on October 12, 1984, the Circle Theatre is home to the Indianapolis Symphony Orchestra.
7 This is the Soldiers & Sailors Monument, Indiana's official memorial to the Hoosiers that served in the Revolutionary War, the War of 1812, the Mexican War, the Civil War, the Frontier Wars and the Spanish-American War. It was built in 1902.
8 Veteran's Memorial Plaza, once known as Obelisk Square, was completed in 1930. Centrally located in the Plaza are the Obelisk and Fountain that honor all Indiana veterans. The Obelisk is a 100-foot shaft of black Berwick granite, representing the hopes and aspirations of the nation.
9 This is the Scottish Rite Cathedral built between 1927 and 1929. The Cathedral is one of the largest Masonic buildings, and has been described as one of the finest examples of Tudor-Gothic architecture in the United States.
10 This stately building is the Indianapolis Public Library.
11 More of the plaza
12 Gorgeous autumn foliage!
13 This is the United States Courthouse and Post Office, completed in 1905. In 2003 it was renamed the Birch Bayh Federal Building and United States Courthouse.
14 Another stately church built in the late 1800s.
15 All of the avenues were wide and very easy to navigate.
16 We soon reached our destination - Long's Bakery! Daisy was eager to sample something wonderful.
17 Long's is famous for their donuts and there seems to be a line waiting for them throughout the day. They're open until 10pm!
18 In addition to donuts, one can choose from a selection of cookies, brownies, pies, strudel, and other tasties.
19 We were assisted by a very friendly woman named Angie.
20 This is just some of what people line up for - frosted jelly and cream-filled donuts.
21 More donuts
22 And great looking pastries!
23 We were given a tour of the facility. This industrial mixer is a real work horse!
24 The powerful dough hook, turns out batch after batch of yeast dough.
25 This is some dough rising on proofer racks.
26 This baker is Jamie, getting ready to form a batch of crullers.
27 The soft dough is spread out flat on a floured surface.
28 Next, he rolls a spiky tool over the dough called a dough docker. Docking is the process of creating small vents in dough to prevent it from blistering and rising in large, uneven pockets during baking or frying.
29 Jamie then reached for a tool I had never seen before.
30 I was told it was a cruller cutter, which he rolled over the dough.
31 The cutter made for very fast work! You may wonder what happens to the strips of dough between the cut crullers.
32 At Long's, the excess dough is kneaded together and is used for only one more cutting.
33 These are some other types of cutters used in the bakery.
34 The crullers rise one more time before going into the hot cooking oil.
35 These donuts were having a final rise in a steam proofer cabinet.
36 Everywhere I looked, there were mounds of great smelling dough.
37 These are future jelly donuts.
38 I thought the large wooden work surfaces were wonderful.
39 This mixer was smoothing out a glaze for donuts.
40 Meanwhile, it took two bakers to hoist this heavy bowl of dough.
41 The dough was scraped out of the bowl in a long swath.
42 The dough was kneaded and folded.
43 Using a bench scraper, the dough was cut into equal size rectangles. No scales are used - just sense of feel and touch.
44 Here I am with bakers Robbie Smith and Justin Rinehart.
45 The bakery is equipped with a rolling machine called a dough sheeter, which makes rolling out dough a snap!
46 Jamie is preparing a piece of dough for the sheeter.
47 Turn on a switch and see what I mean by a snap?
48 This is Roz.
49 Professional baking requires muscle!
50 Many dry ingredients come in 50-pound bags.
51 Top King Flour
52 King Midas Special
53 A special donut mix
54 And of course, donut frying shortening
55 At Long's, the oil in the fryer is changed frequently.
56 This is the donut frying machine.
57 After their final rise, the donuts are loaded onto a conveyor of the fryer.
58 They plop into the hot oil four at a time.
59 Metal bars keep the donuts in separate aisles, for the most part.
60 Halfway through, they transfer onto a flipping mechanism.
61 The flipper lifts out of the oil, turning the donuts over.
62 Once they're evenly fried, the donuts transfer onto a draining rack.
63 Many more to come!
64 The cooked donuts then fall onto a different conveyor.
65 This one leads to the glazing station.
66 Where they get a good glazing.
67 The donuts then go through a drying process.
68 Of course, at least one found its way into my anticipating mouth!
69 And in Daisy's!
70 I've never tasted such a light and delicious glazed donut!