Donut Bread Pudding from 8 Couture Donuts Across the Country Slideshow
8 Couture Donuts Across the Country Slideshow
Donut Bread Pudding
Chef Damon Menapace created the Donut Bread Pudding (freshly fried cinnamon-sugar donuts are baked in a custard that’s enriched with a touch of pork fat) at Alla Spina in Philadelphia.
Spicy Raspberry Jelly and Cinnamon Sugar
Chef Harrison Keevil creates a daily jelly donut such as the Spicy Raspberry Jelly and Cinnamon Sugar donut at Brookville Restaurant in Charlottesville, Va.
Chefs Francis Brennan (formerly of L20) and Jeff Mahin (of Stella Rossa Pizza Bar) have teamed up to create a signature donut called the "Old Fashioned" at Do-Rite Donuts & Coffee in Chicago. The donut is flipped three times to create a "flowering" effect, and is made with either Tahitian vanilla bean glaze or Valrhona chocolate icing.
Waylynn Lucas, the talented pastry chef behind Fonuts, opened the new modern coffee and doughnut shop in summer 2011. The shop, with celebrity fans such as Gayle King, Giada de Laurentiis and Gabrielle Hamilton, features more than a dozen unique varieties that are baked using different methods of steaming and baking at high heat to replicate the light and fluffy texture of a doughnut -- without the use of a fryer. Unique flavors include: Hawaiian, Salted Caramel, Rosemary Olive Oil, Maple Bacon, and Chorizo Cheddar.
Sugar & Spice Beignets
Pastry chef Karen Hatfield creates Sugar & Spice Beignets,with Venezuelan chocolate fondue and a vanilla-date milkshake at Hatfield’s in Los Angeles.
Pastry chef Chris Ford (recently awarded Food & Wine magazine’s "People’s Best New Pastry Chef 2012" and one of Tasting Table National’s "Best Pastry Chefs 2012") creates hand-cut beignets with dipping sauces such as Macallan butterscotch sauce, chocolate sauce, and Meyer lemon curd at LAMILL COFFEE at the Four Seasons Hotel Baltimore.
Ricotta Doughnuts with Ginger Sugar
Chef and owner Jenn Louis creates the signature donut, Ricotta Doughnuts with Ginger Sugar, at Sunshine Tavern in Portland, Ore.