7/03/2013 10:30:00 AM

The Best Thing We Ate Yesterday: Strawberry-Vanilla Doughnut at Endgrain

As shameful as it is to admit, we had never tried chef Enoch Simposon’s famous doughnuts until a trip to Endgrain yesterday. These doughnuts put the chef on the map and are one of the most popular items at the all-day restaurant. Available each morning at 7 AM until they sell out, the doughnuts come in a variety of flavors such as chocolate malt, Nutella-milk stout and butterscotch bacon. Four types are sold each morning and flavors change daily. We were craving something a bit lighter and more seasonal. The strawberry-vanilla more than hit the spot.

Four types of sifted flour and lots of butter make every hand-fired and hand-glazed yeast doughnut unique – like snowflakes. The vanilla doughnut was impossibly light and filled with the tiniest air pockets. The pastry work of art was covered in a pink strawberry glaze made with Seedling Fruit strawberries, which Simpson picks up from Green City Market. It was dusted with coarse sugar for a bit of a crunch in each bite. That first bite, however, was the one that proved to us that the hype was well deserved. The subsequent bites happened so quickly that before we knew it, we were eyeing the case for a second doughnut.

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