Wells, MECream-filled, glazed or even topped
with bacon, doughnuts are an irresistible confection
beloved across the country in classic and new forms.
The Doughnut Vault
started selling big, fresh doughnuts out of a
brick storefront in the spring of 2011, and lines continue
from early morning until the handful of flavors sell out.
Betty Ann Food Shop
has been around since 1931, specializes
in classic sugar-rolled doughnuts, including a hefty
cake option and rustic jelly-filled balls of fried dough
Clear Flour Bread Bakery
bakery in 1982, hiring Abram Faber
to help with deliveries. The now-married couple are
revered as early champions of classic European baking.
Celia and Ralph Primo since 1956,
still sells fantastic cake and yeast-raised
doughnuts for less than $1 a piece. The
soft, glazed rings are super-classic.
Mark Israel masterminded a glazed
oatmeal cake doughnut, sprinkled with the usual
granola suspects like dried fruit bits, oats and seeds.
changes all the time, with inspired
flavors like lemon-pistachio and “banana
de leche,” filled with caramel-coated fruit.
Top Pot Doughnuts
in the Northwest can be found in this
two-story flagship beneath the Monorail.
local Portlandia types, this
cult doughnut shop specializes
in wacky flavors and unexpected
toppings—from Froot Loops to bubble-gum dust.
in the world than sweet savant
Kamal Grant’s Fresh Strawberry N
Cream doughnut,” says Food &
Wineeditor in chief Dana Cowin. “Unless, of
course, you want one of his 27 other flavors.
airstream trailer, Gourdough’s
tops fried-to-order doughnuts with
everything from brown-sugar-glazed
bananas (the Funky Monkey) to fried chicken
strips with honey butter (the Mother Clucker).
Source By www.foodandwine.com