Doughsant vs. Paczki: Revenge of the specialty doughnuts

10 Apr

Much like everything else in our society, the typical breakfast doughnut has evolved from its humble glazed beginnings to something much more decadent.   Sure you can still get a plain or sugar-coated cake but be aware that others might look upon you with disdain for selecting something so ordinary when there are so many extraordinary varieties to choose from.

What are some of the interesting flavors out there?

Taro (Hawaii)

Purple Goat: lavender glazed and filled with berry goat cheese (South Carolina)

Chorizo Cheddar (Los Angeles)

Voodoo Bubblegum: Glazed topped with bubble gum dust and an actual piece of gum (Oregon)

Lemon Sichuan: Lemon curd-filled topped with Sichuan spice (San Francisco)

 

The specialty doughnut also included different types of doughnuts as well.  For example, the Cronut is croissant-doughnut hybrid invented by Dominique Bakery in New York City.  It’s made by layering croissant dough, cutting it into a shape of a doughnut and frying it.

This past weekend, Alex and I ventured out to Oakmont Bakery for some breakfast.  We wanted to try their version of the Cronut, they call it the Doughsant, to see what all the hype was about.  While we were looking through the rows of doughnut varieties, we just could not pass up the opportunity to have a Maple Bacon Paczki.  For those unfamiliar with a Paczki, it’s the Polish version of a doughnut.  Deep-fried pieces of dough shaped into flatten spheres and traditionally filled with rose hip jelly and covered with powdered sugar.

So now the big question is which specialty doughnut reigns supreme?  Is it a regular glazed specialty dough type like the Cronut. Or is a more traditional dough with unique flavors and toppings.

Here is my verdict:

 

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The Doughsant was awesome.  The layers of croissant dough were light, fluffy and just buttery enough to provide the perfect balance to the sweet glaze.  It was not at all messy to consume and didn’t leave you feeling like you were about to go into a sugar coma.  I wish we would’ve gotten there earlier in the day (or at least in between batches) because I imagine it tastes 10 times better when it’s hot and fresh.

 

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The Maple Bacon Paczki was also awesome.  At first glance it looked like it was only glazed with a maple sauce and topped with bacon, but it was also stuffed with a brown maple cream and chopped up bacon.  I know that the idea of having bacon on a doughnut might sound a bit odd but I’m telling you…it works! The sweet and salty combo is a really great pairing.

 

Although both “doughnuts” were delicious, I enjoyed the doughsant slightly more.  It was a bit easier to eat cause you didn’t have to worry about all the sticky filling, and I thought that the maple bacon filling was a little too sweet.  Maybe the next fusion should be a Maple Bacon Doughsant (sans the cream filling).  Best of both worlds!

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