Cutie-pie cupcakes? So last decade. Designer donuts? Now, you’re talking.
Bakers across the U.S. are experimenting with exotic flavor combinations such as melon-mint and chocolate-basil to create donuts of the very highest order. Fancy-schmancy donuts may soon become the next â€˜Itâ€™ thing for those with a taste for something sweet and trendy.
Glazed and jelly donuts are just so boring. As reported by Caryn Rousseau of the AP, unusual ingredients including meats and Cocoa Puffs breakfast cereal are finding their way into the new gourmet concoctions.
You can find iced mint mojito donuts with mint leaves poking out from the holes at Glazed Donuts Chicago, where they also make peanut butter and jelly donuts, and other flavors such as butternut squash, white chocolate-blueberry, fresh peach, and cardamom spiced plum.
Paul Mullins, author of â€˜Glazed America: A History of the Doughnut,â€™ is cited in Rousseau’s story. He calls the sweet new creations â€˜designer doughnuts,â€™ and says it’s becoming a phenomenon on both coasts and in big cities like Chicago. Voodoo Donuts in Portland, Ore., and Mandarin Gourmet Donut Shoppe in Miami are other examples of the new wave. Mandarin owner Michelle Vazquez says she uses organic ingredients, trans fat-free oil, and seasonal fruit to make her donuts.
But can you still dunk ’em in a cup of coffee? This is a definitely a trend to watch in the coming year.
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