It’s Time to Eat the Doughnuts
By Mina Yamashita
Doughnuts fall into two basic categories—yeast-raised (airy yet oily) and cake (denser and, well, more cake-like in texture). All of the doughnuts we sampled were fried, not baked. Across the board, shop owners said raised glazed doughnuts are the most popular, with Boston cream (custard filled) and raised chocolate glazed running second and third. Two office staffs and several independent individuals munched samples and let me know which flavors topped their lists.
This circle of goodness melts in your mouth, and its toasty coconut coating adds a delightful crunch.
Donut Mart (1605 Juan Tabo NE, 292-9908) is the home of my new favorite, the “golden coconut” cake doughnut. This circle of goodness melts in your mouth, and its toasty coconut coating adds a delightful crunch. The custard-filled Boston cream won points with my tasters. Owner Tahir Gauba tells me that PB&J and buttermilk cake are also popular. Gauba's brother Amin sells the doughnuts at a second Donut Mart out of the Chevron station at University and Lomas (1723 Lomas NE, 243-4104).
Enchantment Chocolates (3107 Eubank NE, 294-2470) in Scottsdale Village Shopping Center has done so well with doughnuts that owner John “JD” Dame will change the shop's name to Duke City Donuts beginning next year. He’ll also add items such as cinnamon rolls and breakfast pastries to the menu. An assortment including cinnamon, jelly filled, chocolate-cherry cake and glazed got mixed reviews. One taster thought they were overcooked while another found that to be a plus, praising the doughnuts’ “moist and crispy texture.”
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