Fresh From the Fryer: Vanilla Bean Glazed Raised Donuts
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Recipe: Pumpkin Doughnut Holes
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Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"megangordon":{"type":"authors","id":"5072","meta":{"index":"authors_1591205172","id":"5072","found":true},"name":"Megan Gordon","firstName":"Megan","lastName":"Gordon","slug":"megangordon","email":"meganjgordon@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.","avatar":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Megan Gordon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/megangordon"},"elainewu":{"type":"authors","id":"5127","meta":{"index":"authors_1591205172","id":"5127","found":true},"name":"Elaine Wu","firstName":"Elaine","lastName":"Wu","slug":"elainewu","email":"virgoblueproductions@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Elaine spent 12 years as a producer, writer, and correspondent for television and radio both in the Bay Area (KPIX/CBS 5, KSAN FM, KTCT AM) and in Asia (Metro Radio, MTV Asia). She has been nominated for three Emmy Award nominations for her work on the program “Evening Magazine.” She then moved on to Silicon Valley where she managed social media, public relations, and event planning for various tech companies such as Intuit, BlogHer, Rocket Fuel, and Vocera.\r\n\r\n \r\n\r\nIn 2007, Elaine started her own blog (then called “VirgoBlue”) highlighting some of her favorite restaurants around the Bay Area. These days, her blog “\u003ca href=\"http://www.virgoinwonderland.wordpress.com\">Virgo in Wonderland\u003c/a>” still reflects her love of food, as well as travel, fascinating people she’s met, and her family’s Disneyland adventures. Her food dislikes include okra, lamb, sweet potatoes, and yellow cheese on pizza. Follow her on Instagram @virgoinwonderland","avatar":"https://secure.gravatar.com/avatar/2cd3b96be5e7a29bf2c745e3f33cc74b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Elaine Wu | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2cd3b96be5e7a29bf2c745e3f33cc74b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2cd3b96be5e7a29bf2c745e3f33cc74b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/elainewu"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_101604":{"type":"posts","id":"bayareabites_101604","meta":{"index":"posts_1591205157","site":"bayareabites","id":"101604","score":null,"sort":[1452443139000]},"guestAuthors":[],"slug":"fresh-from-the-fryer-old-fashioned-cinnamon-sugar-cake-donuts","title":"Fresh From the Fryer: Old-Fashioned Cinnamon-Sugar Cake Donuts","publishDate":1452443139,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>For quite a few years, I’ve been stymied by finding a cake donut recipe that I truly like, and that works. Either the dough is impossible to work with (overly runny, impossible to roll out) or they end up tough and dry. Batch after batch, the results were less than stellar.\u003c/p>\n\u003cp>[contextly_sidebar id=\"DsNI7s7cwAwKoIfageAHGt0TTErinVDs\"]\u003c/p>\n\u003cp>This one, however, has won my heart. A little spice in the donuts plus egg yolks and sour cream help keep them flavorful and tender, while a healthy dusting (ok, a thick coating) of cinnamon-sugar on the outside gives them a sugary kick and a crispy-crunchy bite. Essentially, these are like deep-fried cinnamon toast donuts. How can you argue with that!?\u003c/p>\n\u003cp>\u003cstrong>Here are some tips to ensure success:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Be sure to chill the dough so that it’s easier to roll out.\u003c/li>\n\u003cli>Set everything your fry station in advance so you are ready to fry: paper-towel-lined baking sheets, tongs, a large metal spatula/spider/slotted spoon, a cooling rack, and the bowl of cinnamon-sugar.\u003c/li>\n\u003cli>Make sure you heat the oil to the correct temperature and then keep a close eye on it, using a deep-fry thermometer. If the temperature is too low, you’ll end up with greasy donuts, and if it’s too high, you’ll end up with donuts that are overly brown on the outside and raw on the inside.\u003c/li>\n\u003cli>Toss the donuts in the cinnamon sugar while they are hot, it will help it stick better.\u003c/li>\n\u003c/ul>\n\u003cp>If you like, you can just opt for all donut holes, in which case just use a 1-inch round cutter. Just try not to eat all of them in one sitting.\u003c/p>\n\u003cfigure id=\"attachment_105758\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105758\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-holes-final.jpg\" alt=\"Old-Fashioned Cinnamon-Sugar Cake Donut Holes\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Old-Fashioned Cinnamon-Sugar Cake Donut Holes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Old-Fashioned Cinnamon-Sugar Cake Donuts\u003c/h3>\n\u003cp>\u003cem>Makes about 12 donuts and 12 holes\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/4 cups cake flour\u003c/li>\n\u003cli>2 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp ground cinnamon\u003c/li>\n\u003cli>1/8 tsp freshly grated nutmeg\u003c/li>\n\u003cli>3 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>2 large egg yolks\u003c/li>\n\u003cli>2/3 cup sour cream (not low-fat)\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Cinnamon-sugar\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup sugar\u003c/li>\n\u003cli>1 tbsp ground cinnamon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sift the flour, baking powder, cinnamon and nutmeg together into a bowl. In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer with the beaters), beat together the butter, sugar, and salt. Add the egg yolks and beat well until combined. Beat in half the flour, then the sour cream, and then the remaining flour, just until combined. Scrape down the bowl, cover it with plastic wrap, and refrigerate until chilled, about 1 hour. (The dough will be sticky.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_105759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105759\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-making-dough.jpg\" alt=\"Prepare the dough in the bowl of a stand mixer fitted with the paddle attachment. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepare the dough in the bowl of a stand mixer fitted with the paddle attachment. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105756\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105756\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-finished-dough.jpg\" alt=\"The prepped dough should then be covered with plastic wrap, and refrigerated until chilled, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The prepped dough should then be covered with plastic wrap, and refrigerated until chilled, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, whisk together the sugar and cinnamon. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_105835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon.jpg\" alt=\"n a large bowl, whisk together the sugar and cinnamon. Set aside.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">n a large bowl, whisk together the sugar and cinnamon. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Flour 1 to 2 large rimmed baking sheets. On a floured surface, roll out the dough to 1/2-inch thick. With a 3-inch-diameter donut cutter, cut out donuts and holes and space them evenly on the floured baking sheets. Re-roll the scraps and cut out additional holes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_105761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105761\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-roll-dough.jpg\" alt=\"On a floured surface, roll out the dough to 1/2-inch thick.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On a floured surface, roll out the dough to 1/2-inch thick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105760\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105760\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-mold.jpg\" alt=\"With a 3-inch-diameter donut cutter, cut out donuts and holes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With a 3-inch-diameter donut cutter, cut out donuts and holes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105753\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105753\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-dough-rise.jpg\" alt=\" Space the donuts and holes evenly on the floured baking sheets.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Space the donuts and holes evenly on the floured baking sheets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Fill a heavy pot with at least 2 inches of oil (the oil should not go more than halfway up the pan). Heat the oil over medium-high heat until a deep-frying thermometer registers 340˚F.\u003c/li>\n\u003cli>Using a spider or slotted spoon, carefully lower a few donuts in the oil; do not crowd the pot. The donuts will initially sink to the bottom, then rise to the top after about 30 seconds. Fry until golden brown and cooked through, about 3 minutes total, turning a few times (metal tongs are good for this). Remove with the spider or slotted spoon, drain on a wire rack over a paper towel, and let cool slightly. Repeat with the remaining donuts and holes. Adjust the temperature while frying to keep the heat consistent.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>https://youtu.be/Yuh5hZ0HKHM\u003c/p>\n\u003cfigure id=\"attachment_105757\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105757\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-fry.jpg\" alt=\"Fry until golden brown and cooked through, about 3 minutes total, turning a few times (metal tongs are good for this)\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry until golden brown and cooked through, about 3 minutes total, turning a few times (metal tongs are good for this) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Toss the warm donuts and holes in the cinnamon-sugar, then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_105762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105762\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-sugar.jpg\" alt=\"Toss the warm donuts and holes in the cinnamon-sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss the warm donuts and holes in the cinnamon-sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105755\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-final.jpg\" alt=\"Serve the Old-Fashioned Cinnamon-Sugar Cake Donuts\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Old-Fashioned Cinnamon-Sugar Cake Donuts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Tender and cakey on the inside, and crisp-crunchy on the outside with a generous dusting of cinnamon-sugar, these donuts are the perfect pairing to a hot cuppa joe.","status":"publish","parent":0,"modified":1546898160,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":810},"headData":{"title":"Fresh From the Fryer: Old-Fashioned Cinnamon-Sugar Cake Donuts | KQED","description":"Tender and cakey on the inside, and crisp-crunchy on the outside with a generous dusting of cinnamon-sugar, these donuts are the perfect pairing to a hot cuppa joe.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fresh From the Fryer: Old-Fashioned Cinnamon-Sugar Cake Donuts","datePublished":"2016-01-10T16:25:39.000Z","dateModified":"2019-01-07T21:56:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"101604 http://ww2.kqed.org/bayareabites/?p=101604","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/01/10/fresh-from-the-fryer-old-fashioned-cinnamon-sugar-cake-donuts/","disqusTitle":"Fresh From the Fryer: Old-Fashioned Cinnamon-Sugar Cake Donuts","path":"/bayareabites/101604/fresh-from-the-fryer-old-fashioned-cinnamon-sugar-cake-donuts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For quite a few years, I’ve been stymied by finding a cake donut recipe that I truly like, and that works. Either the dough is impossible to work with (overly runny, impossible to roll out) or they end up tough and dry. Batch after batch, the results were less than stellar.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>This one, however, has won my heart. A little spice in the donuts plus egg yolks and sour cream help keep them flavorful and tender, while a healthy dusting (ok, a thick coating) of cinnamon-sugar on the outside gives them a sugary kick and a crispy-crunchy bite. Essentially, these are like deep-fried cinnamon toast donuts. How can you argue with that!?\u003c/p>\n\u003cp>\u003cstrong>Here are some tips to ensure success:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Be sure to chill the dough so that it’s easier to roll out.\u003c/li>\n\u003cli>Set everything your fry station in advance so you are ready to fry: paper-towel-lined baking sheets, tongs, a large metal spatula/spider/slotted spoon, a cooling rack, and the bowl of cinnamon-sugar.\u003c/li>\n\u003cli>Make sure you heat the oil to the correct temperature and then keep a close eye on it, using a deep-fry thermometer. If the temperature is too low, you’ll end up with greasy donuts, and if it’s too high, you’ll end up with donuts that are overly brown on the outside and raw on the inside.\u003c/li>\n\u003cli>Toss the donuts in the cinnamon sugar while they are hot, it will help it stick better.\u003c/li>\n\u003c/ul>\n\u003cp>If you like, you can just opt for all donut holes, in which case just use a 1-inch round cutter. Just try not to eat all of them in one sitting.\u003c/p>\n\u003cfigure id=\"attachment_105758\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105758\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-holes-final.jpg\" alt=\"Old-Fashioned Cinnamon-Sugar Cake Donut Holes\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-holes-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Old-Fashioned Cinnamon-Sugar Cake Donut Holes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Old-Fashioned Cinnamon-Sugar Cake Donuts\u003c/h3>\n\u003cp>\u003cem>Makes about 12 donuts and 12 holes\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/4 cups cake flour\u003c/li>\n\u003cli>2 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp ground cinnamon\u003c/li>\n\u003cli>1/8 tsp freshly grated nutmeg\u003c/li>\n\u003cli>3 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>2 large egg yolks\u003c/li>\n\u003cli>2/3 cup sour cream (not low-fat)\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Cinnamon-sugar\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup sugar\u003c/li>\n\u003cli>1 tbsp ground cinnamon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sift the flour, baking powder, cinnamon and nutmeg together into a bowl. In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer with the beaters), beat together the butter, sugar, and salt. Add the egg yolks and beat well until combined. Beat in half the flour, then the sour cream, and then the remaining flour, just until combined. Scrape down the bowl, cover it with plastic wrap, and refrigerate until chilled, about 1 hour. (The dough will be sticky.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_105759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105759\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-making-dough.jpg\" alt=\"Prepare the dough in the bowl of a stand mixer fitted with the paddle attachment. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-making-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepare the dough in the bowl of a stand mixer fitted with the paddle attachment. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105756\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105756\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-finished-dough.jpg\" alt=\"The prepped dough should then be covered with plastic wrap, and refrigerated until chilled, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-finished-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The prepped dough should then be covered with plastic wrap, and refrigerated until chilled, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, whisk together the sugar and cinnamon. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_105835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon.jpg\" alt=\"n a large bowl, whisk together the sugar and cinnamon. Set aside.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/cakedonuts-sugar-cinnamon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">n a large bowl, whisk together the sugar and cinnamon. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Flour 1 to 2 large rimmed baking sheets. On a floured surface, roll out the dough to 1/2-inch thick. With a 3-inch-diameter donut cutter, cut out donuts and holes and space them evenly on the floured baking sheets. Re-roll the scraps and cut out additional holes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_105761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105761\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-roll-dough.jpg\" alt=\"On a floured surface, roll out the dough to 1/2-inch thick.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-roll-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On a floured surface, roll out the dough to 1/2-inch thick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105760\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105760\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-mold.jpg\" alt=\"With a 3-inch-diameter donut cutter, cut out donuts and holes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-mold-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With a 3-inch-diameter donut cutter, cut out donuts and holes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105753\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105753\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-dough-rise.jpg\" alt=\" Space the donuts and holes evenly on the floured baking sheets.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-dough-rise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Space the donuts and holes evenly on the floured baking sheets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Fill a heavy pot with at least 2 inches of oil (the oil should not go more than halfway up the pan). Heat the oil over medium-high heat until a deep-frying thermometer registers 340˚F.\u003c/li>\n\u003cli>Using a spider or slotted spoon, carefully lower a few donuts in the oil; do not crowd the pot. The donuts will initially sink to the bottom, then rise to the top after about 30 seconds. Fry until golden brown and cooked through, about 3 minutes total, turning a few times (metal tongs are good for this). Remove with the spider or slotted spoon, drain on a wire rack over a paper towel, and let cool slightly. Repeat with the remaining donuts and holes. Adjust the temperature while frying to keep the heat consistent.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Yuh5hZ0HKHM'\n title='//www.youtube.com/embed/Yuh5hZ0HKHM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_105757\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105757\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-fry.jpg\" alt=\"Fry until golden brown and cooked through, about 3 minutes total, turning a few times (metal tongs are good for this)\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-fry-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry until golden brown and cooked through, about 3 minutes total, turning a few times (metal tongs are good for this) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Toss the warm donuts and holes in the cinnamon-sugar, then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_105762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105762\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-sugar.jpg\" alt=\"Toss the warm donuts and holes in the cinnamon-sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss the warm donuts and holes in the cinnamon-sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105755\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/cakedonuts-final.jpg\" alt=\"Serve the Old-Fashioned Cinnamon-Sugar Cake Donuts\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/cakedonuts-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Old-Fashioned Cinnamon-Sugar Cake Donuts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/101604/fresh-from-the-fryer-old-fashioned-cinnamon-sugar-cake-donuts","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_2638","bayareabites_12"],"tags":["bayareabites_2889","bayareabites_131"],"featImg":"bayareabites_105754","label":"bayareabites"},"bayareabites_104222":{"type":"posts","id":"bayareabites_104222","meta":{"index":"posts_1591205157","site":"bayareabites","id":"104222","score":null,"sort":[1449244841000]},"guestAuthors":[],"slug":"hanukkah-treats-strawberry-jam-filled-jelly-donuts-sufganiyot","title":"Hanukkah Treats: Strawberry Jam-Filled Jelly Donuts (Sufganiyot)","publishDate":1449244841,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Crisp and golden brown on the outside, and stuffed with jam (or sometimes vanilla custard) on the inside, these little round jelly donuts (\u003ca href=\"https://en.wikipedia.org/wiki/Sufganiyah\" target=\"_blank\">sufganiyot\u003c/a>) are a beloved treat during \u003ca href=\"https://en.wikipedia.org/wiki/Hanukkah\" target=\"_blank\">Hanukkah\u003c/a>, the Jewish Festival of Lights, commemorating the rededication of the Temple in Jerusalem. Foods fried in oil are eaten to symbolize the miracle of a one-day supply of oil actually lasting eight days to keep the Temple's menorah illuminated. Sufganiyot are a common sight in Israel at nearly every bakery and market this time of year, and are also celebrated and consumed throughout the world. Potato \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/latkes/\" target=\"_blank\">latkes\u003c/a> are another classic dish served during Hanukkah, as well as other types of vegetables fritters, cheese-based recipes, and braised brisket. \u003c/p>\n\u003cp>You can make the yeasted dough the night before if you like, just be sure to let it come to room temperature for an hour before proceeding with the recipe. \u003c/p>\n\u003cp>\u003cstrong>*A note on the jam:\u003c/strong> Be sure to choose a thick jam for this. Strawberry is the traditional choice, but you can really use any flavor you like. If your jam isn’t thick, you can thicken it by boiling it with a teaspoon of cornstarch until it thickens slightly. Let it cool completely before proceeding.\u003c/p>\n\u003cfigure id=\"attachment_104259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-final1920c.jpg\" alt=\"Strawberry Jam-Filled Jelly Donuts (Sufganiyot)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry Jam-Filled Jelly Donuts (Sufganiyot) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sufganiyot (Jelly Donuts)\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen donuts\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2¾ cups all-purpose flour\u003c/li>\n\u003cli>1 cup whole milk, warm (105 to 115˚F)\u003c/li>\n\u003cli>1/4 cup granulated sugar\u003c/li>\n\u003cli>1 packet (2¼ tsp) active dry yeast\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>3 large egg yolks\u003c/li>\n\u003cli>1/4 cup unsalted butter, softened\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003cli>2 cups strawberry jam*\u003c/li>\n\u003cli>Powdered sugar, for dusting\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, whisk together 3/4 cup flour, the warm milk, sugar, and yeast. Let this mixture stand for 10 minutes. Add the remaining flour, salt, egg yolks, butter, and vanilla and beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky. Cover the bowl with plastic wrap and set aside in a warm place to rise for 1 hour, or refrigerate for up to overnight (if refrigerated, let come to room temperature for 1 hour before proceeding).\u003c/li>\n\u003cfigure id=\"attachment_104290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-sticky.jpg\" alt=\"Beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-grow.jpg\" alt=\"The raised dough is ready to roll out.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The raised dough is ready to roll out. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Dust 2 rimmed baking sheets with a decent amount of flour. Roll out the dough to about 1/2-inch thick. With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. Press together the scraps, re-roll, and cut out more rounds.\u003c/li>\n\u003cp>https://youtu.be/IpfUbKDDIYI\u003c/p>\n\u003cfigure id=\"attachment_104273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-cutter.jpg\" alt=\"With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place the dough rounds at least 1 inch apart on the baking sheets and cover the baking sheets loosely with plastic wrap. Set in a warm place to rise until they are puffy and nearly double in size, 15 to 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_104277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-pan.jpg\" alt=\"Place the dough rounds at least 1 inch apart on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the dough rounds at least 1 inch apart on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fill a heavy pot with at least 2 inches of oil (the oil should not go more than halfway up the pan). Heat the oil over medium-high heat until a deep-frying thermometer registers 360˚F. Using a spider or slotted spoon, carefully lower a few donuts in the oil; do not crowd the pot.\u003c/li>\n\u003cp> https://youtu.be/8COyboMINU0\u003c/p>\n\u003cli>Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. Remove with the spider or slotted spoon, drain on a wire rack over a paper towel, and let cool. Repeat with the remaining donuts. Adjust the temperature while frying to keep the heat consistent.\u003c/li>\n\u003cfigure id=\"attachment_104282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-fry1.jpg\" alt=\"Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-group-fried1.jpg\" alt=\"Drain on a wire rack over a paper towel, and let cool.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain on a wire rack over a paper towel, and let cool. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the jam to a piping bag fitted with a small, plain tip. Using a paring knife, cut a small hole into the side of each donut, pressing the knife into the donut to cut a little “pocket.” Be careful not to cut all the way through the sides of the donut. Pipe a few teaspoons of jam into each donut (don’t pipe so much in there that the donut bursts though!). Dust with powdered sugar and serve.\u003c/li>\n\u003cfigure id=\"attachment_104261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-insert-jelly.jpg\" alt=\"Pipe a few teaspoons of jam into each donut.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pipe a few teaspoons of jam into each donut. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104253\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1.jpg\" alt=\"Dust with powdered sugar and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dust with powdered sugar and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-final1920a.jpg\" alt=\"Strawberry Jam-Filled Jelly Donuts (Sufganiyot)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry Jam-Filled Jelly Donuts (Sufganiyot) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"One bite of these deep-fried sugary treats filled with sweet strawberry jam will light up your Hanukkah celebration.","status":"publish","parent":0,"modified":1543350124,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":811},"headData":{"title":"Hanukkah Treats: Strawberry Jam-Filled Jelly Donuts (Sufganiyot) | KQED","description":"One bite of these deep-fried sugary treats filled with sweet strawberry jam will light up your Hanukkah celebration.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Hanukkah Treats: Strawberry Jam-Filled Jelly Donuts (Sufganiyot)","datePublished":"2015-12-04T16:00:41.000Z","dateModified":"2018-11-27T20:22:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"104222 http://ww2.kqed.org/bayareabites/?p=104222","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/04/hanukkah-treats-strawberry-jam-filled-jelly-donuts-sufganiyot/","disqusTitle":"Hanukkah Treats: Strawberry Jam-Filled Jelly Donuts (Sufganiyot)","source":"Holiday Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/","path":"/bayareabites/104222/hanukkah-treats-strawberry-jam-filled-jelly-donuts-sufganiyot","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Crisp and golden brown on the outside, and stuffed with jam (or sometimes vanilla custard) on the inside, these little round jelly donuts (\u003ca href=\"https://en.wikipedia.org/wiki/Sufganiyah\" target=\"_blank\">sufganiyot\u003c/a>) are a beloved treat during \u003ca href=\"https://en.wikipedia.org/wiki/Hanukkah\" target=\"_blank\">Hanukkah\u003c/a>, the Jewish Festival of Lights, commemorating the rededication of the Temple in Jerusalem. Foods fried in oil are eaten to symbolize the miracle of a one-day supply of oil actually lasting eight days to keep the Temple's menorah illuminated. Sufganiyot are a common sight in Israel at nearly every bakery and market this time of year, and are also celebrated and consumed throughout the world. Potato \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/latkes/\" target=\"_blank\">latkes\u003c/a> are another classic dish served during Hanukkah, as well as other types of vegetables fritters, cheese-based recipes, and braised brisket. \u003c/p>\n\u003cp>You can make the yeasted dough the night before if you like, just be sure to let it come to room temperature for an hour before proceeding with the recipe. \u003c/p>\n\u003cp>\u003cstrong>*A note on the jam:\u003c/strong> Be sure to choose a thick jam for this. Strawberry is the traditional choice, but you can really use any flavor you like. If your jam isn’t thick, you can thicken it by boiling it with a teaspoon of cornstarch until it thickens slightly. Let it cool completely before proceeding.\u003c/p>\n\u003cfigure id=\"attachment_104259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-final1920c.jpg\" alt=\"Strawberry Jam-Filled Jelly Donuts (Sufganiyot)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry Jam-Filled Jelly Donuts (Sufganiyot) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sufganiyot (Jelly Donuts)\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen donuts\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2¾ cups all-purpose flour\u003c/li>\n\u003cli>1 cup whole milk, warm (105 to 115˚F)\u003c/li>\n\u003cli>1/4 cup granulated sugar\u003c/li>\n\u003cli>1 packet (2¼ tsp) active dry yeast\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>3 large egg yolks\u003c/li>\n\u003cli>1/4 cup unsalted butter, softened\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003cli>2 cups strawberry jam*\u003c/li>\n\u003cli>Powdered sugar, for dusting\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, whisk together 3/4 cup flour, the warm milk, sugar, and yeast. Let this mixture stand for 10 minutes. Add the remaining flour, salt, egg yolks, butter, and vanilla and beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky. Cover the bowl with plastic wrap and set aside in a warm place to rise for 1 hour, or refrigerate for up to overnight (if refrigerated, let come to room temperature for 1 hour before proceeding).\u003c/li>\n\u003cfigure id=\"attachment_104290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-sticky.jpg\" alt=\"Beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-grow.jpg\" alt=\"The raised dough is ready to roll out.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The raised dough is ready to roll out. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Dust 2 rimmed baking sheets with a decent amount of flour. Roll out the dough to about 1/2-inch thick. With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. Press together the scraps, re-roll, and cut out more rounds.\u003c/li>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/IpfUbKDDIYI'\n title='//www.youtube.com/embed/IpfUbKDDIYI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_104273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-cutter.jpg\" alt=\"With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place the dough rounds at least 1 inch apart on the baking sheets and cover the baking sheets loosely with plastic wrap. Set in a warm place to rise until they are puffy and nearly double in size, 15 to 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_104277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-pan.jpg\" alt=\"Place the dough rounds at least 1 inch apart on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the dough rounds at least 1 inch apart on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fill a heavy pot with at least 2 inches of oil (the oil should not go more than halfway up the pan). Heat the oil over medium-high heat until a deep-frying thermometer registers 360˚F. Using a spider or slotted spoon, carefully lower a few donuts in the oil; do not crowd the pot.\u003c/li>\n\u003cp> https://youtu.be/8COyboMINU0\u003c/p>\n\u003cli>Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. Remove with the spider or slotted spoon, drain on a wire rack over a paper towel, and let cool. Repeat with the remaining donuts. Adjust the temperature while frying to keep the heat consistent.\u003c/li>\n\u003cfigure id=\"attachment_104282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-fry1.jpg\" alt=\"Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-group-fried1.jpg\" alt=\"Drain on a wire rack over a paper towel, and let cool.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain on a wire rack over a paper towel, and let cool. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the jam to a piping bag fitted with a small, plain tip. Using a paring knife, cut a small hole into the side of each donut, pressing the knife into the donut to cut a little “pocket.” Be careful not to cut all the way through the sides of the donut. Pipe a few teaspoons of jam into each donut (don’t pipe so much in there that the donut bursts though!). Dust with powdered sugar and serve.\u003c/li>\n\u003cfigure id=\"attachment_104261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-insert-jelly.jpg\" alt=\"Pipe a few teaspoons of jam into each donut.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pipe a few teaspoons of jam into each donut. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104253\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1.jpg\" alt=\"Dust with powdered sugar and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dust with powdered sugar and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-final1920a.jpg\" alt=\"Strawberry Jam-Filled Jelly Donuts (Sufganiyot)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry Jam-Filled Jelly Donuts (Sufganiyot) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/104222/hanukkah-treats-strawberry-jam-filled-jelly-donuts-sufganiyot","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_3140","bayareabites_2889","bayareabites_131","bayareabites_1671","bayareabites_3532"],"featImg":"bayareabites_104262","label":"source_bayareabites_104222"},"bayareabites_101599":{"type":"posts","id":"bayareabites_101599","meta":{"index":"posts_1591205157","site":"bayareabites","id":"101599","score":null,"sort":[1443828958000]},"guestAuthors":[],"slug":"fresh-from-the-fryer-vanilla-bean-glazed-raised-donuts","title":"Fresh From the Fryer: Vanilla Bean Glazed Raised Donuts","publishDate":1443828958,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Who isn’t a sucker for a really great donut?! Tender, fluffy, and a little bit chewy, there is almost nothing quite like a sweet glazed donut fresh from the fryer. Making donuts might seem like a daunting task, and they do take a bit of time, but I’ll give you plenty of tips to make it seem like you’ve been frying up donuts for years.\u003c/p>\n\u003cp>The recipe that follows is for a sinfully simple yeasted, or raised, donut. These are the kinds you find most often (the iconic Krispy Kreme), and the base dough for many variations, from vanilla glazed and chocolate glazed to jelly-filled, custard-filled, maple bars, and apple fritters. \u003c/p>\n\u003cp>Because this is a yeasted dough, you need to let the dough rise, then shape it and let the donuts proof (or puff up) before frying. Allow yourself a few hours to make these, but if you want to get a head start, make the dough and let it rise overnight in the fridge. Then just pull it out in the morning while you make coffee and let it come to room temperature (about 1 hour). Roll, cut out shapes, let it proof, and bingo, you have a decadent breakfast fit for a queen. Your family will thank you.\u003c/p>\n\u003cp>Glaze the donuts when they are fresh from the fryer and warm (just make sure to cool them enough so you can actually handle them without burning yourself). If you want to decorate the donuts—with sprinkles, coarse sugar, toasted chopped nuts, crumbled crisp-cooked bacon, or whatever you fancy—be sure to do it right away, before the glaze sets.\u003c/p>\n\u003cp>This is a great starter recipe, but swap out the glaze (chocolate, salted caramel, maple) or add chopped fresh herbs (thyme, basil) or citrus zest (lemon, lime, grapefruit) to make your own favorite flavor combination. \u003c/p>\n\u003cfigure id=\"attachment_101622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/donuts-final-above.jpg\" alt=\"Vanilla Bean Glazed Raised Donuts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101622\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vanilla Bean Glazed Raised Donuts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Vanilla Bean Glazed Raised Donuts\u003c/h3>\n\u003cp>\u003cem>Makes 1 dozen donuts and 1 dozen holes\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cp>\u003cstrong>\u003cem>Donuts\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>2¾ cups bread flour\u003c/li>\n\u003cli>1 packet (2¼ tsp) rapid rise (instant) yeast\u003c/li>\n\u003cli>1/4 cup granulated sugar\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1 cup whole milk, warm (105 to 115˚F)\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>3 large egg yolks\u003c/li>\n\u003cli>1/4 cup unsalted butter, softened\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Vanilla glaze\u003c/em>\u003c/strong>\n\u003cli>3 cups confectioner’s sugar, sifted\u003c/li>\n\u003cli>1/3 cup hot water\u003c/li>\n\u003cli>1/2 to 1 vanilla bean, split lengthwise and seeds scraped out (save the pod for making vanilla sugar)\u003c/li>\n\u003cli>1 tsp light corn syrup\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cp> \u003c/p>\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, yeast, sugar, and salt. In another bowl, whisk together the warm milk, egg yolks, and vanilla. Add to the dry ingredients along with the butter and beat until smooth, about 3 minutes; it will be slightly sticky. Cover the bowl with plastic wrap and set aside in a warm place to rise for 1 hour, or refrigerate for up to 12 hours.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101643,101640,101636,101634,101616,101635,101620\"]\u003c/p>\n\u003cli>Flour 1 to 2 large rimmed baking sheets. Roll out the dough to 1/2-inch thick. With a 3-inch-diameter donut cutter, cut out donuts and holes. Re-roll the scraps and cut out additional holes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101644,101639,101617,101619,101642,101638\"]\u003c/p>\n\u003cli>Place the donuts at least 1 inch apart on the baking sheets and cover loosely with plastic wrap. Set in a warm place to rise until they are puffy and nearly double in size, 15 to 30 minutes. They are ready when the dough springs back slowly after being touched with a fingertip (if it springs back at once, it needs more time; if it collapses it has over-proofed and you can re-roll the dough and cut it once).\u003c/li>\n\u003cli>While the donuts rise, make the glaze: In a shallow bowl, whisk together all of the glaze ingredients until smooth. Fill a heavy pot with at least 2 inches of oil (the oil should not go more than halfway up the pan). Heat the oil over medium-high heat until a deep-frying thermometer registers 360˚F.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101637,101627,101626,101615,101625\"]\u003c/p>\n\u003cli>Using a spider or slotted spoon, carefully lower a few donuts in the oil; do not crowd the pot. Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. Remove with the spider or slotted spoon, drain on a wire rack over a paper towel, and let cool slightly before glazing. Repeat with the remaining donuts. Adjust the temperature while frying to keep the heat consistent.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101631,101628,101630,101629\"]\u003c/p>\n\u003cli>While the donuts are still warm, dip them, top-side-down into the glaze. Let the excess glaze drip off, and then let dry on a wire rack set over a baking sheet.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_101609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/donuts-final.jpg\" alt=\"Vanilla Bean Glazed Raised Donuts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101609\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vanilla Bean Glazed Raised Donuts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Once you’ve eaten a homemade donut fresh from the fryer, there’s no going back. This is a great starter recipe—use it to create your own flavor creations.","status":"publish","parent":0,"modified":1444060363,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":869},"headData":{"title":"Fresh From the Fryer: Vanilla Bean Glazed Raised Donuts | KQED","description":"Once you’ve eaten a homemade donut fresh from the fryer, there’s no going back. This is a great starter recipe—use it to create your own flavor creations.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fresh From the Fryer: Vanilla Bean Glazed Raised Donuts","datePublished":"2015-10-02T23:35:58.000Z","dateModified":"2015-10-05T15:52:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"101599 http://ww2.kqed.org/bayareabites/?p=101599","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/02/fresh-from-the-fryer-vanilla-bean-glazed-raised-donuts/","disqusTitle":"Fresh From the Fryer: Vanilla Bean Glazed Raised Donuts","path":"/bayareabites/101599/fresh-from-the-fryer-vanilla-bean-glazed-raised-donuts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Who isn’t a sucker for a really great donut?! Tender, fluffy, and a little bit chewy, there is almost nothing quite like a sweet glazed donut fresh from the fryer. Making donuts might seem like a daunting task, and they do take a bit of time, but I’ll give you plenty of tips to make it seem like you’ve been frying up donuts for years.\u003c/p>\n\u003cp>The recipe that follows is for a sinfully simple yeasted, or raised, donut. These are the kinds you find most often (the iconic Krispy Kreme), and the base dough for many variations, from vanilla glazed and chocolate glazed to jelly-filled, custard-filled, maple bars, and apple fritters. \u003c/p>\n\u003cp>Because this is a yeasted dough, you need to let the dough rise, then shape it and let the donuts proof (or puff up) before frying. Allow yourself a few hours to make these, but if you want to get a head start, make the dough and let it rise overnight in the fridge. Then just pull it out in the morning while you make coffee and let it come to room temperature (about 1 hour). Roll, cut out shapes, let it proof, and bingo, you have a decadent breakfast fit for a queen. Your family will thank you.\u003c/p>\n\u003cp>Glaze the donuts when they are fresh from the fryer and warm (just make sure to cool them enough so you can actually handle them without burning yourself). If you want to decorate the donuts—with sprinkles, coarse sugar, toasted chopped nuts, crumbled crisp-cooked bacon, or whatever you fancy—be sure to do it right away, before the glaze sets.\u003c/p>\n\u003cp>This is a great starter recipe, but swap out the glaze (chocolate, salted caramel, maple) or add chopped fresh herbs (thyme, basil) or citrus zest (lemon, lime, grapefruit) to make your own favorite flavor combination. \u003c/p>\n\u003cfigure id=\"attachment_101622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/donuts-final-above.jpg\" alt=\"Vanilla Bean Glazed Raised Donuts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101622\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vanilla Bean Glazed Raised Donuts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Vanilla Bean Glazed Raised Donuts\u003c/h3>\n\u003cp>\u003cem>Makes 1 dozen donuts and 1 dozen holes\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cp>\u003cstrong>\u003cem>Donuts\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>2¾ cups bread flour\u003c/li>\n\u003cli>1 packet (2¼ tsp) rapid rise (instant) yeast\u003c/li>\n\u003cli>1/4 cup granulated sugar\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1 cup whole milk, warm (105 to 115˚F)\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>3 large egg yolks\u003c/li>\n\u003cli>1/4 cup unsalted butter, softened\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Vanilla glaze\u003c/em>\u003c/strong>\n\u003cli>3 cups confectioner’s sugar, sifted\u003c/li>\n\u003cli>1/3 cup hot water\u003c/li>\n\u003cli>1/2 to 1 vanilla bean, split lengthwise and seeds scraped out (save the pod for making vanilla sugar)\u003c/li>\n\u003cli>1 tsp light corn syrup\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cp> \u003c/p>\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, yeast, sugar, and salt. In another bowl, whisk together the warm milk, egg yolks, and vanilla. Add to the dry ingredients along with the butter and beat until smooth, about 3 minutes; it will be slightly sticky. Cover the bowl with plastic wrap and set aside in a warm place to rise for 1 hour, or refrigerate for up to 12 hours.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"101643,101640,101636,101634,101616,101635,101620","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Flour 1 to 2 large rimmed baking sheets. Roll out the dough to 1/2-inch thick. With a 3-inch-diameter donut cutter, cut out donuts and holes. Re-roll the scraps and cut out additional holes.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"101644,101639,101617,101619,101642,101638","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Place the donuts at least 1 inch apart on the baking sheets and cover loosely with plastic wrap. Set in a warm place to rise until they are puffy and nearly double in size, 15 to 30 minutes. They are ready when the dough springs back slowly after being touched with a fingertip (if it springs back at once, it needs more time; if it collapses it has over-proofed and you can re-roll the dough and cut it once).\u003c/li>\n\u003cli>While the donuts rise, make the glaze: In a shallow bowl, whisk together all of the glaze ingredients until smooth. Fill a heavy pot with at least 2 inches of oil (the oil should not go more than halfway up the pan). Heat the oil over medium-high heat until a deep-frying thermometer registers 360˚F.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"101637,101627,101626,101615,101625","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Using a spider or slotted spoon, carefully lower a few donuts in the oil; do not crowd the pot. Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. Remove with the spider or slotted spoon, drain on a wire rack over a paper towel, and let cool slightly before glazing. Repeat with the remaining donuts. Adjust the temperature while frying to keep the heat consistent.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"101631,101628,101630,101629","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>While the donuts are still warm, dip them, top-side-down into the glaze. Let the excess glaze drip off, and then let dry on a wire rack set over a baking sheet.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_101609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/donuts-final.jpg\" alt=\"Vanilla Bean Glazed Raised Donuts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101609\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/donuts-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vanilla Bean Glazed Raised Donuts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/101599/fresh-from-the-fryer-vanilla-bean-glazed-raised-donuts","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_12"],"tags":["bayareabites_2889","bayareabites_131"],"featImg":"bayareabites_101613","label":"bayareabites"},"bayareabites_87808":{"type":"posts","id":"bayareabites_87808","meta":{"index":"posts_1591205157","site":"bayareabites","id":"87808","score":null,"sort":[1411086381000]},"guestAuthors":[],"slug":"sweet-dunkin-donuts-and-krispy-kreme-pump-up-pledge-on-palm-oil","title":"Sweet: Dunkin' Donuts and Krispy Kreme Pump Up Pledge On Palm Oil","publishDate":1411086381,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_87809\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/donut-glaze-1_enl-b1962630c1193b118837de380a2964bed16295f6-e1411086084472.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/donut-glaze-1_enl-b1962630c1193b118837de380a2964bed16295f6-e1411086084472.jpg\" alt=\"Krispy Kreme and Dunkin' Donuts have pledged to source palm oil from suppliers who are not clear-cutting rain forests. Photo: Meredith Rizzo/NPR\" width=\"1000\" height=\"666\" class=\"size-full wp-image-87809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Krispy Kreme and Dunkin' Donuts have pledged to source palm oil from suppliers who are not clear-cutting rain forests. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/18/349562067/sweet-dunkin-donuts-and-krispy-kreme-pump-up-pledge-on-palm-oil\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/18/14)\u003c/p>\n\u003cp>Environmentalists say two major doughnut chains got a little sweeter this week.\u003c/p>\n\u003cp>Krispy Kreme and Dunkin' Brands have both made new commitments to source palm oil for frying their goodies from suppliers who are not clear-cutting forests.\u003c/p>\n\u003cp>As we \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/06/319231081/doughnut-day-downer-palm-oil-in-pastries-drives-deforestation\">reported\u003c/a> back in June, leading doughnut retailers have been sourcing some of their palm oil from suppliers who have a history of clear-cutting rain forests and destroying wildlife habitat and carbon-rich peatlands.\u003c/p>\n\u003cp>The practices were outlined in a report called \"\u003ca href=\"http://www.forestheroes.org/deforestation_doughnuts_our_new_report_on_the_dark_side_of_the_doughnut_industry\">Deforestation Doughnuts,\u003c/a>\" by the rain forest protection coalition Forest Heroes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This week, Forest Heroes is applauding the industry. \"The one-two punch of Dunkin' Donuts and Krispy Kreme going deforestation-free signal a rapid shift in the U.S. fast food industry,\" Deborah Lapidus, campaign director of Forest Heroes, writes in a statement.\u003c/p>\n\u003cp>\"Now, consumers who care about forests and wildlife can know that indulging in a tasty treat won't threaten tigers and orangutans,\" Lapidus says.\u003c/p>\n\u003cp>Krispy Kreme updated its palm oil sourcing policy on its website, committing to 100 percent responsible sourcing of palm oil.\u003c/p>\n\u003cp>\"Krispy Kreme will work with its suppliers to meet these commitments as rapidly as possible, with a deadline for full compliance by the end of 2016. Suppliers who are found not in compliance will be required to submit a viable action plan for closing any identified gaps, or risk removal from the brand's supply chain,\" the policy says.\u003c/p>\n\u003cp>And in a \u003ca href=\"http://www.prnewswire.com/news-releases/dunkin-brands-announces-commitment-to-100-sustainable-palm-oil-275283651.html\">news release\u003c/a>, Dunkin' Donuts made a similar announcement: \"Dunkin' Brands will work with its suppliers and its franchisee-owned purchasing cooperative to source palm oil that is 100 percent fully traceable to the mill by the end of 2015, and to the plantation by the end of 2016 for use in Dunkin' Donuts U.S. restaurants,\" the statement reads.\u003c/p>\n\u003cp>The Union of Concerned Scientists has weighed in on the new commitments as well.\u003c/p>\n\u003cp>\"We all know that fast food isn't great for our health, but Dunkin' Brands and Krispy Kreme have demonstrated it doesn't have to be bad for the health of the planet as well,\" writes \u003ca href=\"http://www.ucsusa.org/about/staff/staff/calen-may-tobin.html\">Calen May-Tobin\u003c/a>, the lead analyst for the Union of Concerned Scientists' Tropical Forest and Climate Initiative.\u003c/p>\n\u003cp>May-Tobin previously put together \u003ca href=\"http://www.ucsusa.org/global_warming/solutions/stop-deforestation/palm-oil-scorecard.html\">an analysis\u003c/a> that examined palm oil sourcing practices for 30 leading consumer brands.\u003c/p>\n\u003cp>\"These announcements demonstrate the power that consumers can have to move companies,\" May-Tobin writes.\u003c/p>\n\u003cp>As we've reported, environmental and consumer groups have used lots of tactics to get the attention of company leaders. For instance, a shareholder advocate for \u003ca href=\"http://greencentury.com/?gclid=CJ-D7KzL27wCFeYDOgod6TYA0g\">Green Century Capital Management\u003c/a>, a mutual fund company that attracts green-minded investors\u003cem>\u003c/em>, got on an earnings conference call in August 2013 with the CEO of Kellogg to ask about the company's palm oil policy.\u003c/p>\n\u003cp>And though Kellogg was already at work drafting a new policy, the shareholder questioning may have helped to nudge the process along.\u003c/p>\n\u003cp>The Rainforest Action Network points out that lots of other big food companies have stepped up to strengthen their palm oil purchasing commitments, including Nestle, Mars, Mondelez, and ConAgra Foods.\u003c/p>\n\u003cp>The advocacy group applauds the announcements of the big doughnut chains.\u003c/p>\n\u003cp>But is there a holdout? Forest Heroes says it is waiting for action by another large chain, Tim Hortons, which was \u003ca href=\"http://www.npr.org/2014/08/26/343420295/burger-announces-merger-with-tim-hortons-move-to-canada\">recently bought\u003c/a> by Burger King and is a big player in the doughnut biz.\u003c/p>\n\u003cp>\"If Americans can eat deforestation-free doughnuts, what is Tim Hortons waiting for, eh?\" Kevin Grandia, Forest Heroes' Canada campaign coordinator, says in a statement.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Two major doughnut chains have bowed to consumer pressure to better police their palm oil purchases. Environmentalists say it's a win for consumers, trees and animals.","status":"publish","parent":0,"modified":1411086381,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":625},"headData":{"title":"Sweet: Dunkin' Donuts and Krispy Kreme Pump Up Pledge On Palm Oil | KQED","description":"Two major doughnut chains have bowed to consumer pressure to better police their palm oil purchases. Environmentalists say it's a win for consumers, trees and animals.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Sweet: Dunkin' Donuts and Krispy Kreme Pump Up Pledge On Palm Oil","datePublished":"2014-09-19T00:26:21.000Z","dateModified":"2014-09-19T00:26:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"87808 http://blogs.kqed.org/bayareabites/?p=87808","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/09/18/sweet-dunkin-donuts-and-krispy-kreme-pump-up-pledge-on-palm-oil/","disqusTitle":"Sweet: Dunkin' Donuts and Krispy Kreme Pump Up Pledge On Palm Oil","nprByline":"Allison Aubrey","nprStoryId":"349562067","nprApiLink":"http://api.npr.org/query?id=349562067&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/09/18/349562067/sweet-dunkin-donuts-and-krispy-kreme-pump-up-pledge-on-palm-oil?ft=3&f=349562067","nprRetrievedStory":"1","nprPubDate":"Thu, 18 Sep 2014 17:57:00 -0400","nprStoryDate":"Thu, 18 Sep 2014 16:33:00 -0400","nprLastModifiedDate":"Thu, 18 Sep 2014 17:57:08 -0400","path":"/bayareabites/87808/sweet-dunkin-donuts-and-krispy-kreme-pump-up-pledge-on-palm-oil","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87809\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/donut-glaze-1_enl-b1962630c1193b118837de380a2964bed16295f6-e1411086084472.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/donut-glaze-1_enl-b1962630c1193b118837de380a2964bed16295f6-e1411086084472.jpg\" alt=\"Krispy Kreme and Dunkin' Donuts have pledged to source palm oil from suppliers who are not clear-cutting rain forests. Photo: Meredith Rizzo/NPR\" width=\"1000\" height=\"666\" class=\"size-full wp-image-87809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Krispy Kreme and Dunkin' Donuts have pledged to source palm oil from suppliers who are not clear-cutting rain forests. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/18/349562067/sweet-dunkin-donuts-and-krispy-kreme-pump-up-pledge-on-palm-oil\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/18/14)\u003c/p>\n\u003cp>Environmentalists say two major doughnut chains got a little sweeter this week.\u003c/p>\n\u003cp>Krispy Kreme and Dunkin' Brands have both made new commitments to source palm oil for frying their goodies from suppliers who are not clear-cutting forests.\u003c/p>\n\u003cp>As we \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/06/319231081/doughnut-day-downer-palm-oil-in-pastries-drives-deforestation\">reported\u003c/a> back in June, leading doughnut retailers have been sourcing some of their palm oil from suppliers who have a history of clear-cutting rain forests and destroying wildlife habitat and carbon-rich peatlands.\u003c/p>\n\u003cp>The practices were outlined in a report called \"\u003ca href=\"http://www.forestheroes.org/deforestation_doughnuts_our_new_report_on_the_dark_side_of_the_doughnut_industry\">Deforestation Doughnuts,\u003c/a>\" by the rain forest protection coalition Forest Heroes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This week, Forest Heroes is applauding the industry. \"The one-two punch of Dunkin' Donuts and Krispy Kreme going deforestation-free signal a rapid shift in the U.S. fast food industry,\" Deborah Lapidus, campaign director of Forest Heroes, writes in a statement.\u003c/p>\n\u003cp>\"Now, consumers who care about forests and wildlife can know that indulging in a tasty treat won't threaten tigers and orangutans,\" Lapidus says.\u003c/p>\n\u003cp>Krispy Kreme updated its palm oil sourcing policy on its website, committing to 100 percent responsible sourcing of palm oil.\u003c/p>\n\u003cp>\"Krispy Kreme will work with its suppliers to meet these commitments as rapidly as possible, with a deadline for full compliance by the end of 2016. Suppliers who are found not in compliance will be required to submit a viable action plan for closing any identified gaps, or risk removal from the brand's supply chain,\" the policy says.\u003c/p>\n\u003cp>And in a \u003ca href=\"http://www.prnewswire.com/news-releases/dunkin-brands-announces-commitment-to-100-sustainable-palm-oil-275283651.html\">news release\u003c/a>, Dunkin' Donuts made a similar announcement: \"Dunkin' Brands will work with its suppliers and its franchisee-owned purchasing cooperative to source palm oil that is 100 percent fully traceable to the mill by the end of 2015, and to the plantation by the end of 2016 for use in Dunkin' Donuts U.S. restaurants,\" the statement reads.\u003c/p>\n\u003cp>The Union of Concerned Scientists has weighed in on the new commitments as well.\u003c/p>\n\u003cp>\"We all know that fast food isn't great for our health, but Dunkin' Brands and Krispy Kreme have demonstrated it doesn't have to be bad for the health of the planet as well,\" writes \u003ca href=\"http://www.ucsusa.org/about/staff/staff/calen-may-tobin.html\">Calen May-Tobin\u003c/a>, the lead analyst for the Union of Concerned Scientists' Tropical Forest and Climate Initiative.\u003c/p>\n\u003cp>May-Tobin previously put together \u003ca href=\"http://www.ucsusa.org/global_warming/solutions/stop-deforestation/palm-oil-scorecard.html\">an analysis\u003c/a> that examined palm oil sourcing practices for 30 leading consumer brands.\u003c/p>\n\u003cp>\"These announcements demonstrate the power that consumers can have to move companies,\" May-Tobin writes.\u003c/p>\n\u003cp>As we've reported, environmental and consumer groups have used lots of tactics to get the attention of company leaders. For instance, a shareholder advocate for \u003ca href=\"http://greencentury.com/?gclid=CJ-D7KzL27wCFeYDOgod6TYA0g\">Green Century Capital Management\u003c/a>, a mutual fund company that attracts green-minded investors\u003cem>\u003c/em>, got on an earnings conference call in August 2013 with the CEO of Kellogg to ask about the company's palm oil policy.\u003c/p>\n\u003cp>And though Kellogg was already at work drafting a new policy, the shareholder questioning may have helped to nudge the process along.\u003c/p>\n\u003cp>The Rainforest Action Network points out that lots of other big food companies have stepped up to strengthen their palm oil purchasing commitments, including Nestle, Mars, Mondelez, and ConAgra Foods.\u003c/p>\n\u003cp>The advocacy group applauds the announcements of the big doughnut chains.\u003c/p>\n\u003cp>But is there a holdout? Forest Heroes says it is waiting for action by another large chain, Tim Hortons, which was \u003ca href=\"http://www.npr.org/2014/08/26/343420295/burger-announces-merger-with-tim-hortons-move-to-canada\">recently bought\u003c/a> by Burger King and is a big player in the doughnut biz.\u003c/p>\n\u003cp>\"If Americans can eat deforestation-free doughnuts, what is Tim Hortons waiting for, eh?\" Kevin Grandia, Forest Heroes' Canada campaign coordinator, says in a statement.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/87808/sweet-dunkin-donuts-and-krispy-kreme-pump-up-pledge-on-palm-oil","authors":["byline_bayareabites_87808"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_4084","bayareabites_10916","bayareabites_60"],"tags":["bayareabites_13098","bayareabites_2889","bayareabites_131","bayareabites_13827","bayareabites_13826","bayareabites_11870","bayareabites_13825","bayareabites_10921"],"featImg":"bayareabites_87809","label":"bayareabites"},"bayareabites_72227":{"type":"posts","id":"bayareabites_72227","meta":{"index":"posts_1591205157","site":"bayareabites","id":"72227","score":null,"sort":[1383148113000]},"guestAuthors":[],"slug":"5-bites-dollars-to-delicious-doughnuts-in-the-east-bay","title":"5 Bites: Dollars to Delicious Doughnuts in Oakland and Berkeley","publishDate":1383148113,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_72570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-72570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pepples2.jpg\" alt=\"Pepples glazed doughnuts\" width=\"1000\" height=\"786\">\u003cfigcaption class=\"wp-caption-text\">Pepples Donut Farm glazed doughnuts in Oakland. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you want fancy or no-frills, the East Bay's got a doughnut for you. Here's five of my favorite places in Oakland and Berkeley where I get my fried dough fix, and feel free to share in the comments your own personal go-to spots.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" \"72914,72915,72916,72917,72918,72919\" exclude=\"72804,72805,72806,72807,72808,72809, 72569,72570,72571,72572,72573,72574,72923,72924,72925,72926,72927,72928,72997,72998,72999,73000,73001,73002,73007\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.doughnutdolly.com\" target=\"_blank\" rel=\"noopener\">Doughnut Dolly\u003c/a>\u003c/strong> [\u003cstrong>CLOSED\u003c/strong>]\u003cbr>\n482 B 49th St. [\u003ca href=\"http://goo.gl/tlZf83\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 338-6738\u003cbr>\nHours: Wed-Thu 8am-3pm; Fri-Sun 8am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DoughnutDolly\" target=\"_blank\" rel=\"noopener\">DoughnutDolly\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/doughnutdolly\" target=\"_blank\" rel=\"noopener\">@doughnutdolly\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>Enter the elegant confines of Hannah Hoffman's Doughnut Dolly shop in Temescal Alley, and you'll get to savor one of the best doughnuts in the Bay Area. Light, airy, dusted with sugar and plumped up with fresh fillings right on the spot, it's worth making the trek to North Oakland to indulge in one of Doughnut Dolly's exquisite treats (and get there quickly as they sell out fast!) They sell a small selection of drinks and products and now have a second location in \u003ca href=\"http://www.doughnutdolly.com/site/page/home\" target=\"_blank\" rel=\"noopener\">Berkeley\u003c/a>.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" \"72997,72998,72999,73000,73001,7300\" exclude=\"72804,72805,72806,72807,72808,72809, 72569,72570,72571,72572,72573,72574,72914,72915,72916,72917,72918,72919,72923,72924,72925,72926,72927,72928,73007\"]\u003c/p>\n\u003cp>If you're not in the mood for an entire doughnut (hard to believe, I know) and just want a few nibbles, or are in the mood to sample a variety of flavors -- then Donut Savant is the place for you. Laurel Davis' \"wholes,\" or doughnut holes served in mini-cupcake liners, are a delicious way to have just one bite or a sugary bingefest. Prices range from a mere 50 cents to a dollar, and they serve coffee, tea and assortment of other drinks.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.donutsavant.com/\" target=\"_blank\" rel=\"noopener\">Donut Savant\u003c/a>\u003c/strong>\u003cbr>\n1934 Broadway [\u003ca href=\"http://goo.gl/SFRcb3\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 972-8268\u003cbr>\nHours: Tue-Fri 7am-3pm; Sat 8am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/donutsavant\" target=\"_blank\" rel=\"noopener\">donut savant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DonutSavant\" target=\"_blank\" rel=\"noopener\">@DonutSavant\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" \"72569,72570,72571,72572,72573,72574\" exclude=\"72804,72805,72806,72807,72808,72809, 72914,72915,72916,72917,72918,72919,72923,72924,72925,72926,72927,72928,72997,72998,72999,73000,73001,73002,73007\"]\u003c/p>\n\u003cp>Spot the giant hot pink doughnut parked on the sidewalk on San Pablo Avenue near 60th Street, and you’ll find the entrance to Pepples Donut Farm. This bakery is one of those local gems that will make you skeptical that there's no butter, cream or other dairy-based ingredients used in their rich, decadent confections. And you’ll find no stale doughnuts here; all of their baked goods are prepared fresh daily from organic ingredients. If you’re in the mood for something more substantial, they serve up excellent lunches and weekend brunch, too. Try their breakfast burrito or a bowl of their homemade granola with fresh fruit and your choice of soy or hemp milk. You can also find their doughnuts at \u003ca href=\"http://www.pepplesdonuts.com/locations\" target=\"_blank\" rel=\"noopener\">select locations\u003c/a> in the Bay Area.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pepplesdonuts.com/\" target=\"_blank\" rel=\"noopener\">Pepples Donut Farm\u003c/a>\u003c/strong>\u003cbr>\n6037 San Pablo Ave. [\u003ca href=\"http://goo.gl/g0zCyu\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 338-6319\u003cbr>\nHours: Tue-Fri 7:30am-3pm; Sat-Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pepples-Donuts/31322732286#/pages/Pepples-Donuts/31322732286\" target=\"_blank\" rel=\"noopener\">Pepples Donuts\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vegan_donuts\" target=\"_blank\" rel=\"noopener\">@vegan_donuts\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" \"72923,72924,72925,72926,72927,72928\" exclude=\"72804,72805,72806,72807,72808,72809, 72569,72570,72571,72572,72573,72574,72914,72915,72916,72917,72918,72919,72997,72998,72999,73000,73001,73002,73007\"]\u003c/p>\n\u003cp>When you step through the door of Dream Fluff Donuts, you'll feel as if you've taken a trip back in time. Reminiscent of a small-town diner from back in the day, you can sit down at their lunch counter and scratch off a lottery ticket while you snack on your doughnuts. They've also got a wide array of other cheap eats, including burgers, sandwiches and breakfast items.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/dream-fluff-donuts-berkeley\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Dream Fluff Donuts\u003c/strong>\u003c/a>\u003cbr>\n2637 Ashby Ave. [\u003ca href=\"http://goo.gl/zciKil\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 649-0471\u003cbr>\nHours: Mon-Sat 4am-6pm; Sun 6:30am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Dream-Fluff-Donut-Shop/114865041882227\" target=\"_blank\" rel=\"noopener\">Dream Fluff Donut Shop\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" \"72804,72805,72806,72807,72808,72809\" exclude=\"72569,72570,72571,72572,72573,72574, 72914,72915,72916,72917,72918,72919,72923,72924,72925,72926,72927,72928,72997,72998,72999,73000,73001,73002,73007\"]\u003c/p>\n\u003cp>Located right near UC Berkeley since 1939, this cozy doughnut shop caters to the student crowd with its late night hours. You can watch their freshly baked goods being rolled out around the clock through their main plate glass window, or if you're inclined to save a few bucks, pick up one of their bags of day-old doughnuts.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/king-pin-donuts-berkeley\" target=\"_blank\" rel=\"noopener\">\u003cstrong>King Pin Donuts\u003c/strong>\u003c/a>\u003cbr>\n2521 Durant Ave., Ste A [\u003ca href=\"http://goo.gl/d35t2p\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 843-6688\u003cbr>\nHours: Mon-Sun 7-2am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/King-Pin-Donuts/111143728911054?ref=br_tf\" target=\"_blank\" rel=\"noopener\">King Pin Donuts\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n","blocks":[],"excerpt":"Whether you want fancy or no-frills, the East Bay's got a doughnut for you. Here's five of my favorite places where I get my fried dough fix.","status":"publish","parent":0,"modified":1550612473,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":849},"headData":{"title":"5 Bites: Dollars to Delicious Doughnuts in Oakland and Berkeley | KQED","description":"Whether you want fancy or no-frills, the East Bay's got a doughnut for you. Here's five of my favorite places where I get my fried dough fix.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Bites: Dollars to Delicious Doughnuts in Oakland and Berkeley","datePublished":"2013-10-30T15:48:33.000Z","dateModified":"2019-02-19T21:41:13.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"72227 http://blogs.kqed.org/bayareabites/?p=72227","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/10/30/5-bites-dollars-to-delicious-doughnuts-in-the-east-bay/","disqusTitle":"5 Bites: Dollars to Delicious Doughnuts in Oakland and Berkeley","path":"/bayareabites/72227/5-bites-dollars-to-delicious-doughnuts-in-the-east-bay","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-72570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pepples2.jpg\" alt=\"Pepples glazed doughnuts\" width=\"1000\" height=\"786\">\u003cfigcaption class=\"wp-caption-text\">Pepples Donut Farm glazed doughnuts in Oakland. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you want fancy or no-frills, the East Bay's got a doughnut for you. Here's five of my favorite places in Oakland and Berkeley where I get my fried dough fix, and feel free to share in the comments your own personal go-to spots.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","exclude":"72804,72805,72806,72807,72808,72809, 72569,72570,72571,72572,72573,72574,72923,72924,72925,72926,72927,72928,72997,72998,72999,73000,73001,73002,73007","label":"72914,72915,72916,72917,72918,72919"},"numeric":["72914,72915,72916,72917,72918,72919"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.doughnutdolly.com\" target=\"_blank\" rel=\"noopener\">Doughnut Dolly\u003c/a>\u003c/strong> [\u003cstrong>CLOSED\u003c/strong>]\u003cbr>\n482 B 49th St. [\u003ca href=\"http://goo.gl/tlZf83\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 338-6738\u003cbr>\nHours: Wed-Thu 8am-3pm; Fri-Sun 8am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DoughnutDolly\" target=\"_blank\" rel=\"noopener\">DoughnutDolly\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/doughnutdolly\" target=\"_blank\" rel=\"noopener\">@doughnutdolly\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>Enter the elegant confines of Hannah Hoffman's Doughnut Dolly shop in Temescal Alley, and you'll get to savor one of the best doughnuts in the Bay Area. Light, airy, dusted with sugar and plumped up with fresh fillings right on the spot, it's worth making the trek to North Oakland to indulge in one of Doughnut Dolly's exquisite treats (and get there quickly as they sell out fast!) They sell a small selection of drinks and products and now have a second location in \u003ca href=\"http://www.doughnutdolly.com/site/page/home\" target=\"_blank\" rel=\"noopener\">Berkeley\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","exclude":"72804,72805,72806,72807,72808,72809, 72569,72570,72571,72572,72573,72574,72914,72915,72916,72917,72918,72919,72923,72924,72925,72926,72927,72928,73007","label":"72997,72998,72999,73000,73001,7300"},"numeric":["72997,72998,72999,73000,73001,7300"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're not in the mood for an entire doughnut (hard to believe, I know) and just want a few nibbles, or are in the mood to sample a variety of flavors -- then Donut Savant is the place for you. Laurel Davis' \"wholes,\" or doughnut holes served in mini-cupcake liners, are a delicious way to have just one bite or a sugary bingefest. Prices range from a mere 50 cents to a dollar, and they serve coffee, tea and assortment of other drinks.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.donutsavant.com/\" target=\"_blank\" rel=\"noopener\">Donut Savant\u003c/a>\u003c/strong>\u003cbr>\n1934 Broadway [\u003ca href=\"http://goo.gl/SFRcb3\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 972-8268\u003cbr>\nHours: Tue-Fri 7am-3pm; Sat 8am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/donutsavant\" target=\"_blank\" rel=\"noopener\">donut savant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DonutSavant\" target=\"_blank\" rel=\"noopener\">@DonutSavant\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","exclude":"72804,72805,72806,72807,72808,72809, 72914,72915,72916,72917,72918,72919,72923,72924,72925,72926,72927,72928,72997,72998,72999,73000,73001,73002,73007","label":"72569,72570,72571,72572,72573,72574"},"numeric":["72569,72570,72571,72572,72573,72574"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Spot the giant hot pink doughnut parked on the sidewalk on San Pablo Avenue near 60th Street, and you’ll find the entrance to Pepples Donut Farm. This bakery is one of those local gems that will make you skeptical that there's no butter, cream or other dairy-based ingredients used in their rich, decadent confections. And you’ll find no stale doughnuts here; all of their baked goods are prepared fresh daily from organic ingredients. If you’re in the mood for something more substantial, they serve up excellent lunches and weekend brunch, too. Try their breakfast burrito or a bowl of their homemade granola with fresh fruit and your choice of soy or hemp milk. You can also find their doughnuts at \u003ca href=\"http://www.pepplesdonuts.com/locations\" target=\"_blank\" rel=\"noopener\">select locations\u003c/a> in the Bay Area.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pepplesdonuts.com/\" target=\"_blank\" rel=\"noopener\">Pepples Donut Farm\u003c/a>\u003c/strong>\u003cbr>\n6037 San Pablo Ave. [\u003ca href=\"http://goo.gl/g0zCyu\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 338-6319\u003cbr>\nHours: Tue-Fri 7:30am-3pm; Sat-Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pepples-Donuts/31322732286#/pages/Pepples-Donuts/31322732286\" target=\"_blank\" rel=\"noopener\">Pepples Donuts\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vegan_donuts\" target=\"_blank\" rel=\"noopener\">@vegan_donuts\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","exclude":"72804,72805,72806,72807,72808,72809, 72569,72570,72571,72572,72573,72574,72914,72915,72916,72917,72918,72919,72997,72998,72999,73000,73001,73002,73007","label":"72923,72924,72925,72926,72927,72928"},"numeric":["72923,72924,72925,72926,72927,72928"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When you step through the door of Dream Fluff Donuts, you'll feel as if you've taken a trip back in time. Reminiscent of a small-town diner from back in the day, you can sit down at their lunch counter and scratch off a lottery ticket while you snack on your doughnuts. They've also got a wide array of other cheap eats, including burgers, sandwiches and breakfast items.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/dream-fluff-donuts-berkeley\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Dream Fluff Donuts\u003c/strong>\u003c/a>\u003cbr>\n2637 Ashby Ave. [\u003ca href=\"http://goo.gl/zciKil\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 649-0471\u003cbr>\nHours: Mon-Sat 4am-6pm; Sun 6:30am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Dream-Fluff-Donut-Shop/114865041882227\" target=\"_blank\" rel=\"noopener\">Dream Fluff Donut Shop\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","exclude":"72569,72570,72571,72572,72573,72574, 72914,72915,72916,72917,72918,72919,72923,72924,72925,72926,72927,72928,72997,72998,72999,73000,73001,73002,73007","label":"72804,72805,72806,72807,72808,72809"},"numeric":["72804,72805,72806,72807,72808,72809"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located right near UC Berkeley since 1939, this cozy doughnut shop caters to the student crowd with its late night hours. You can watch their freshly baked goods being rolled out around the clock through their main plate glass window, or if you're inclined to save a few bucks, pick up one of their bags of day-old doughnuts.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/king-pin-donuts-berkeley\" target=\"_blank\" rel=\"noopener\">\u003cstrong>King Pin Donuts\u003c/strong>\u003c/a>\u003cbr>\n2521 Durant Ave., Ste A [\u003ca href=\"http://goo.gl/d35t2p\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 843-6688\u003cbr>\nHours: Mon-Sun 7-2am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/King-Pin-Donuts/111143728911054?ref=br_tf\" target=\"_blank\" rel=\"noopener\">King Pin Donuts\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/72227/5-bites-dollars-to-delicious-doughnuts-in-the-east-bay","authors":["2100"],"categories":["bayareabites_13036","bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_1653","bayareabites_13746","bayareabites_1875","bayareabites_10"],"tags":["bayareabites_12630","bayareabites_14751","bayareabites_12572","bayareabites_131","bayareabites_12571","bayareabites_12569","bayareabites_14757","bayareabites_12570"],"featImg":"bayareabites_73007","label":"bayareabites"},"bayareabites_49054":{"type":"posts","id":"bayareabites_49054","meta":{"index":"posts_1591205157","site":"bayareabites","id":"49054","score":null,"sort":[1350722779000]},"guestAuthors":[],"slug":"pumpkin-doughnut-holes","title":"Recipe: Pumpkin Doughnut Holes","publishDate":1350722779,"format":"aside","headTitle":"Halloween Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":14959,"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes560.jpg\" alt=\"Pumpkin Donut Holes\" title=\"Pumpkin Donut Holes\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-50248\">\u003c/a>\u003c/p>\n\u003cp>Happy autumn! Happy Halloween! Pumpkin patches are open for business, black cats, ghosts, and sugar skulls are decorating every shop window, and crazily colorful winter squash are spilling their stripy, curvy glory across produce stands and farmers' market tables everywhere. Being a Libra/Scorpio with a late-October birthday, I've always had an extra-special--all right, downright personal--appreciation for the seasonal joys of this time of year. Apples fresh off the tree, cider pressing, crisp air and deep blue skies, the vivid sunset hues of persimmons, pomegranates, eggplants, and peppers at the market, the slippery squish of pumpkin seeds scraped from a jack o' lantern: somehow it all links up with the promise of birthday cake, presents, and the imminent delight of dressing up for Halloween.\u003c/p>\n\u003cp>But you don't have to have a October birthday (even though it \u003cem>is\u003c/em> the best time to born, as all your Libra/Scorpio buddies will agree) to love this time of year, especially now that our last-gasp heat wave has given way to cooler days and the promise of rain. It's soup weather, sweater weather, pumpkin-latte weather, and yes, homemade doughnut weather! \u003c/p>\n\u003cp>The Bay Area has had a renaissance of doughnut vendors of late, what with the continued success of \u003ca href=\"http://www.facebook.com/dynamodonut\">Dynamo Donut and Coffee\u003c/a> and the recent Oakland openings of both \u003ca href=\"http://www.facebook.com/donutsavant\">Donut Savant\u003c/a> and \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>. Having just finished writing a doughnut cookbook, \"World of Doughnuts,\" which will be published in spring 2013, I've had doughnuts on my mind (and filling my kitchen) lately, and I can tell you, making doughnuts at home is \u003cem>no big deal.\u003c/em> \u003c/p>\n\u003cp>Yes, deep-frying, eeek! But you know what you need to fry? Not much! A cast-iron pot that's at least 4 inches deep (a Dutch oven is ideal), a couple quarts of vegetable oil, and a deep-frying or candy thermometer (any kind, as long as it's easy to read and registers up to 400°F). And then, a slotted spoon to take out the doughnuts, a baking sheet lined with paper towels, and a bunch of doughnut-hungry friends, since anything fried is at its best when it's fresh. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That pot of oil is not going to spontaneously combust, as long as you use general kitchen common sense. Never leave the room with oil heating on the stove. Depending on your stove, it can take 10-12 minutes to bring a pot of oil up to the correct temperature. Check the oil's temperature frequently with your thermometer, and adjust the heat accordingly. Just washed sticky batter off your hands? Make sure your hands are absolutely dry before you get near that hot oil, as even a drop of water can make it sputter and spit in your face. Once you start frying, it shouldn't take longer than 2 to 3 minutes to finish a batch.\u003c/p>\n\u003cp>These pumpkin doughnut holes taste like fall to me, especially with some cold or hot mulled cider to wash them down. (Look for Rainbow Orchards' delicious, freshly pressed apple cider at farmers' markets around the Bay Area.) While you could use canned pumpkin in these, you'll have more fun and get a tastier result using pumpkin or winter squash you roast and mash yourself. Butternut and Sunshine kabocha squash are my favorites, but any dense-fleshed, flavorful squash will do. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash560.jpg\" alt=\"squash\" title=\"squash\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-50256\">\u003c/a>\u003c/p>\n\u003cp>Cut the squash in half lengthwise, then scrape out any strings and seeds. Place the squash face down on a lightly oiled or parchment- or Silpat-lined baking sheet and bake at 350°F for approximately 45-60 minutes, until the squash is very soft. When squash is cool enough to handle, scrape out flesh, discarding skin. Pile squash into a colander or sieve and let any excess liquid drain out for an hour or so. Some squash is really wet; others, not at all. It really depends on the squash, its growing conditions, and how long it's been off the vine. \u003c/p>\n\u003cp>Once squash has drained, it's time to make it smooth. The best way to do this is by cranking it through the fine disk of a food mill. Unlike a food processor, which just pulverizes everything, the food mill catches and separates any errant seeds, skin, and strings while quickly turning your squash into a velvety puree. You can also push your squash through a metal mesh strainer with a wooden spoon. Same effect, but it takes longer, and mashing, pushing, and scraping is less satisfying than cranking. Of course, you can just grab a potato masher or a wooden spoon and beat it smooth. \u003c/p>\n\u003cp>Any extra can go into soup, or be used as a base for \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/pumpkin-bread/\">pumpkin bread\u003c/a>. I've been throwing a few spoonfuls into my buckwheat pancake batter all week. Covered and refrigerated, your squash puree should last at least a week. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash-and-donutholes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash-and-donutholes560.jpg\" alt=\"\" title=\"squash-and-donutholes560\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-50258\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pumpkin Doughnut Holes\u003c/strong>\u003cbr>\nI've suggested a variety of flours here; you can use regular all-purpose white flour, a combination of white flour and whole-wheat pastry flour, or even a wheat-free mixture of oat and barley flours. I haven't tested this recipe with any gluten-free flour mixes, but I imagine they would probably work quite well. (If you do try this recipe using gluten-free flour, please post your feedback in the comments below.) You can also substitute 2 teaspoons of pumpkin pie spice for the mixed spices.\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> About 36 doughnut holes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups all-purpose flour; 1 cup all-purpose flour and 1 cup whole wheat pastry flour, OR 1 cup oat flour and 1 cup barley flour\u003cbr>\n2 teaspoons baking powder\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/2 teaspoon ground cinnamon\u003cbr>\n1/2 teaspoon freshly grated nutmeg\u003cbr>\n1/4 teaspoon ground cloves\u003cbr>\n1/4 teaspoon ground ginger\u003cbr>\n2 tablespoons butter\u003cbr>\n1/2 cup sugar\u003cbr>\n1 large egg\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n1/4 cup plain yogurt or buttermilk\u003cbr>\n3/4 cup roasted and mashed pumpkin or winter squash\u003cbr>\nVegetable oil for frying\u003cbr>\nCinnamon sugar for dusting (1/2 cup sugar mixed with 1/2 teaspoon cinnamon)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a Dutch oven or other deep, heavy pot, heat 2 to 3 inches of oil over medium-high heat to 365°F on a candy or deep-frying thermometer. Pour the cinnamon sugar into a wide, shallow bowl or brown paper lunch bag. Line a baking sheet with two layers of paper towels.\u003c/p>\n\u003cp>2. While oil is heating, sift or whisk together the flour, baking powder, baking soda, salt, and spices into a large bowl. \u003c/p>\n\u003cp>3. Using a hand-held electric mixer or stand mixer, cream the butter and sugar. Add the egg, buttermilk, vanilla, and pumpkin, beating until smooth. \u003c/p>\n\u003cp>4. Add the flour mixture and mix gently on low speed until just combined, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. \u003c/p>\n\u003cp>5. Dip two metal spoons into the hot oil. Scoop up a tablespoon of dough with one spoon, pushing it off into the hot oil with the other spoon. Continue to drop spoonfuls of dough into the hot oil in batches, being careful not to crowd the pan. Fry for 60 to 90 seconds per side, until golden brown and cooked through. Break open a “test doughnut” from the first batch to make sure the doughnuts are cooking correctly; adjust the heat level of the oil as needed.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>6. Using a slotted spoon, transfer the doughnut holes to the paper towels to drain. Roll the warm doughnut holes in the cinnamon sugar, or add a few doughnut holes to the bag and shake until covered. Repeat with remaining doughnuts. \u003c/p>\n\n","blocks":[],"excerpt":"Get over your fear of frying and whip up a Halloween-ready batch of these easy pumpkin doughnut holes. ","status":"publish","parent":0,"modified":1550268698,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1301},"headData":{"title":"Recipe: Pumpkin Doughnut Holes | KQED","description":"Get over your fear of frying and whip up a Halloween-ready batch of these easy pumpkin doughnut holes. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Recipe: Pumpkin Doughnut Holes","datePublished":"2012-10-20T08:46:19.000Z","dateModified":"2019-02-15T22:11:38.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"49054 http://blogs.kqed.org/bayareabites/?p=49054","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/10/20/pumpkin-doughnut-holes/","disqusTitle":"Recipe: Pumpkin Doughnut Holes","path":"/bayareabites/49054/pumpkin-doughnut-holes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes560.jpg\" alt=\"Pumpkin Donut Holes\" title=\"Pumpkin Donut Holes\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-50248\">\u003c/a>\u003c/p>\n\u003cp>Happy autumn! Happy Halloween! Pumpkin patches are open for business, black cats, ghosts, and sugar skulls are decorating every shop window, and crazily colorful winter squash are spilling their stripy, curvy glory across produce stands and farmers' market tables everywhere. Being a Libra/Scorpio with a late-October birthday, I've always had an extra-special--all right, downright personal--appreciation for the seasonal joys of this time of year. Apples fresh off the tree, cider pressing, crisp air and deep blue skies, the vivid sunset hues of persimmons, pomegranates, eggplants, and peppers at the market, the slippery squish of pumpkin seeds scraped from a jack o' lantern: somehow it all links up with the promise of birthday cake, presents, and the imminent delight of dressing up for Halloween.\u003c/p>\n\u003cp>But you don't have to have a October birthday (even though it \u003cem>is\u003c/em> the best time to born, as all your Libra/Scorpio buddies will agree) to love this time of year, especially now that our last-gasp heat wave has given way to cooler days and the promise of rain. It's soup weather, sweater weather, pumpkin-latte weather, and yes, homemade doughnut weather! \u003c/p>\n\u003cp>The Bay Area has had a renaissance of doughnut vendors of late, what with the continued success of \u003ca href=\"http://www.facebook.com/dynamodonut\">Dynamo Donut and Coffee\u003c/a> and the recent Oakland openings of both \u003ca href=\"http://www.facebook.com/donutsavant\">Donut Savant\u003c/a> and \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>. Having just finished writing a doughnut cookbook, \"World of Doughnuts,\" which will be published in spring 2013, I've had doughnuts on my mind (and filling my kitchen) lately, and I can tell you, making doughnuts at home is \u003cem>no big deal.\u003c/em> \u003c/p>\n\u003cp>Yes, deep-frying, eeek! But you know what you need to fry? Not much! A cast-iron pot that's at least 4 inches deep (a Dutch oven is ideal), a couple quarts of vegetable oil, and a deep-frying or candy thermometer (any kind, as long as it's easy to read and registers up to 400°F). And then, a slotted spoon to take out the doughnuts, a baking sheet lined with paper towels, and a bunch of doughnut-hungry friends, since anything fried is at its best when it's fresh. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That pot of oil is not going to spontaneously combust, as long as you use general kitchen common sense. Never leave the room with oil heating on the stove. Depending on your stove, it can take 10-12 minutes to bring a pot of oil up to the correct temperature. Check the oil's temperature frequently with your thermometer, and adjust the heat accordingly. Just washed sticky batter off your hands? Make sure your hands are absolutely dry before you get near that hot oil, as even a drop of water can make it sputter and spit in your face. Once you start frying, it shouldn't take longer than 2 to 3 minutes to finish a batch.\u003c/p>\n\u003cp>These pumpkin doughnut holes taste like fall to me, especially with some cold or hot mulled cider to wash them down. (Look for Rainbow Orchards' delicious, freshly pressed apple cider at farmers' markets around the Bay Area.) While you could use canned pumpkin in these, you'll have more fun and get a tastier result using pumpkin or winter squash you roast and mash yourself. Butternut and Sunshine kabocha squash are my favorites, but any dense-fleshed, flavorful squash will do. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash560.jpg\" alt=\"squash\" title=\"squash\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-50256\">\u003c/a>\u003c/p>\n\u003cp>Cut the squash in half lengthwise, then scrape out any strings and seeds. Place the squash face down on a lightly oiled or parchment- or Silpat-lined baking sheet and bake at 350°F for approximately 45-60 minutes, until the squash is very soft. When squash is cool enough to handle, scrape out flesh, discarding skin. Pile squash into a colander or sieve and let any excess liquid drain out for an hour or so. Some squash is really wet; others, not at all. It really depends on the squash, its growing conditions, and how long it's been off the vine. \u003c/p>\n\u003cp>Once squash has drained, it's time to make it smooth. The best way to do this is by cranking it through the fine disk of a food mill. Unlike a food processor, which just pulverizes everything, the food mill catches and separates any errant seeds, skin, and strings while quickly turning your squash into a velvety puree. You can also push your squash through a metal mesh strainer with a wooden spoon. Same effect, but it takes longer, and mashing, pushing, and scraping is less satisfying than cranking. Of course, you can just grab a potato masher or a wooden spoon and beat it smooth. \u003c/p>\n\u003cp>Any extra can go into soup, or be used as a base for \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/pumpkin-bread/\">pumpkin bread\u003c/a>. I've been throwing a few spoonfuls into my buckwheat pancake batter all week. Covered and refrigerated, your squash puree should last at least a week. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash-and-donutholes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash-and-donutholes560.jpg\" alt=\"\" title=\"squash-and-donutholes560\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-50258\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pumpkin Doughnut Holes\u003c/strong>\u003cbr>\nI've suggested a variety of flours here; you can use regular all-purpose white flour, a combination of white flour and whole-wheat pastry flour, or even a wheat-free mixture of oat and barley flours. I haven't tested this recipe with any gluten-free flour mixes, but I imagine they would probably work quite well. (If you do try this recipe using gluten-free flour, please post your feedback in the comments below.) You can also substitute 2 teaspoons of pumpkin pie spice for the mixed spices.\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> About 36 doughnut holes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups all-purpose flour; 1 cup all-purpose flour and 1 cup whole wheat pastry flour, OR 1 cup oat flour and 1 cup barley flour\u003cbr>\n2 teaspoons baking powder\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/2 teaspoon ground cinnamon\u003cbr>\n1/2 teaspoon freshly grated nutmeg\u003cbr>\n1/4 teaspoon ground cloves\u003cbr>\n1/4 teaspoon ground ginger\u003cbr>\n2 tablespoons butter\u003cbr>\n1/2 cup sugar\u003cbr>\n1 large egg\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n1/4 cup plain yogurt or buttermilk\u003cbr>\n3/4 cup roasted and mashed pumpkin or winter squash\u003cbr>\nVegetable oil for frying\u003cbr>\nCinnamon sugar for dusting (1/2 cup sugar mixed with 1/2 teaspoon cinnamon)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a Dutch oven or other deep, heavy pot, heat 2 to 3 inches of oil over medium-high heat to 365°F on a candy or deep-frying thermometer. Pour the cinnamon sugar into a wide, shallow bowl or brown paper lunch bag. Line a baking sheet with two layers of paper towels.\u003c/p>\n\u003cp>2. While oil is heating, sift or whisk together the flour, baking powder, baking soda, salt, and spices into a large bowl. \u003c/p>\n\u003cp>3. Using a hand-held electric mixer or stand mixer, cream the butter and sugar. Add the egg, buttermilk, vanilla, and pumpkin, beating until smooth. \u003c/p>\n\u003cp>4. Add the flour mixture and mix gently on low speed until just combined, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. \u003c/p>\n\u003cp>5. Dip two metal spoons into the hot oil. Scoop up a tablespoon of dough with one spoon, pushing it off into the hot oil with the other spoon. Continue to drop spoonfuls of dough into the hot oil in batches, being careful not to crowd the pan. Fry for 60 to 90 seconds per side, until golden brown and cooked through. Break open a “test doughnut” from the first batch to make sure the doughnuts are cooking correctly; adjust the heat level of the oil as needed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>6. Using a slotted spoon, transfer the doughnut holes to the paper towels to drain. Roll the warm doughnut holes in the cinnamon sugar, or add a few doughnut holes to the bag and shake until covered. Repeat with remaining doughnuts. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/49054/pumpkin-doughnut-holes","authors":["5038"],"series":["bayareabites_14959"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_1653","bayareabites_12"],"tags":["bayareabites_464","bayareabites_10808","bayareabites_1820","bayareabites_131","bayareabites_16285","bayareabites_1511","bayareabites_1510","bayareabites_10809","bayareabites_14738","bayareabites_16284"],"featImg":"bayareabites_50248","label":"bayareabites_14959"},"bayareabites_31847":{"type":"posts","id":"bayareabites_31847","meta":{"index":"posts_1591205157","site":"bayareabites","id":"31847","score":null,"sort":[1314381547000]},"guestAuthors":[],"slug":"marin-day-trip-larkspur-point-reyes-station-sausalito","title":"Marin Day Trip: Larkspur, Point Reyes Station, Sausalito","publishDate":1314381547,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Hello, sunshine! Foggy August is winding down, with sunnier September right around the corner, just in time for the kids to be back in school and the doldrums of summer’s cut-out-early-Fridays to slip away. So grab these last couple of weekends before Labor Day, sling your sandals and beach towels in the back of the car, and get out of the city in search of sunnier climes. \u003c/p>\n\u003cp>From Oakland or San Francisco, my vacation compass always points north. Yes, the delights of Pacifica, Pescadero, Santa Cruz, Monterey, San Luis Obispo on down to Los Angeles are many, and I’d happily return for a second slice of olallieberry pie at Duarte’s, or another view of the Monterey Bay Aquarium’s undulating kelp forest and huge, prehistoric-looking sunfish. But what always lures me to the back roads is the sea-tinged scent of eucalyptus and coastal scrub, and the small farms, quirky towns, and rolling sheep-dotted hills of West Marin. So, 101 North, what have you to offer for the casual daytripper?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/donut-alley.560jpg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/donut-alley.560jpg.jpg\" alt=\"Donut Alley sign\" title=\"Donut Alley sign\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32302\">\u003c/a>\u003c/p>\n\u003cp>For starters, get out of town early, before the bridges and highway are clogged with the rest of the vacationing hordes. A promise of really excellent doughnuts and a superior cappuccino is usually enough to rouse even the most sluggish of un-morning people. A decade or so ago, I was working on a round-up of doughnut shops in the Bay Area for a local magazine. Not a single chocolate-glazed was worth getting up for until my friend Liz, born and bred in Marin, turned me on to her favorite high school hangout, \u003ca href=\"http://www.facebook.com/donutalley\">Donut Alley\u003c/a> in Larkspur. (The exit was Paradise Drive, easy to remember, for what is paradise but a morning that starts with a perfect doughnut?) I went there and fell in love. \u003c/p>\n\u003cp>The same guy had been running the place for years. They opened at 6:30am and closed when they ran out of doughnuts, usually before noon. There were no maple-bacon or vegan plum-cardamom doughnuts, just good old old-fashioned old fashioneds, your buttermilk bars and apple fritters and cute, tender, just-sweet-enough cake doughnuts, chocolate-iced, cinnamon-sugared, or pink-sprinkled. Parents came in with their kids for a bag to go; old guys sat around a few Formica tables scattered with copies of the Marin I-J and drank paper cups of coffee from the help-yourself Bun-o-matic machine. And while a recent visit revealed the place to be a little spiffed up (the coffee is organic now, the tables dark wood, and a new blueberry doughnut, made with dried berries, is selling fast), the spirit and doughnuts are exactly the same. Polite kids still point and ask, “Can my little brother have that chocolate one, please?” while their baby sisters squeal for sprinkles and chocolate milk. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/emporio-rulli-larkspur560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/emporio-rulli-larkspur560.jpg\" alt=\"Emporio Rulli in Larkspur\" title=\"Emporio Rulli in Larkspur\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32303\">\u003c/a>\u003c/p>\n\u003cp>And while the drip coffee on offer is perfectly fine, you Sightglass-spoiled city folk probably need a more potent eye-opener. Head across the street to the marble counters of \u003ca href=\"http://www.rulli.com/\">Emporio Rulli\u003c/a> and order your Rome-worthy latte or cappuccino. Sip it at one of the sidewalk tables, or take it to go and stroll over to Dolliver Park, at the corner of Magnolia Ave and Madrone St. Sit under a redwood tree and breathe the green forest smells while you lick the sugar off your fingers. \u003c/p>\n\u003cp>Double back to 101, but not for long. It’s time to get onto the meandering Sir Francis Drake Boulevard. It winds, stop and start, through the posh Marin towns, San Anselmo, Greenbrae, Ross, and Fairfax. Soon, though, the countryside opens up and the road slides under towering redwood trees and bark-shredded eucalyptus, swinging past the forested campgrounds of Samuel P. Taylor State Park, through the one-block town of Olema, epicenter of the 1906 earthquake, and into the (by comparison) bustling little town of Point Reyes Station. During the week in wintertime, Point Reyes Station is a very mellow place. On a sunny summer weekend, however, it’s up and lively, thronged with bicyclists and birders. \u003c/p>\n\u003cp>The Saturday morning \u003ca href=\"http://www.marinorganic.org/p_reyes.php\">Point Reyes Farmers' Market\u003c/a>, in front of Toby’s Feed Barn and next to the town’s sweet community garden plots, has just a few farmers—\u003ca href=\"http://www.marinorganic.org/producers/producers_paradise.html\">Paradise Valley Produce\u003c/a>, \u003ca href=\"http://www.marinorganic.org/producers/producers_fresh_run.html\">Fresh Run Farm\u003c/a>, \u003ca href=\"http://www.marinorganic.org/producers/producers_wild.html\">Wild Blue Farm\u003c/a>—but they’re well stocked and doing a bang-up business in lettuce and kale, cukes and squash, bundles of herbs, freshly dug onions and potatoes, bright carrots and brighter bouquets. A glance through a wooden crate of new-crop Gravenstein apples from Paradise Valley reveals a couple of ringers: none other than the elusive, rarely seen Pink Pearls, a tart early apple whose cream-colored skin masks its fantastic, hot-pink flesh. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/pink-pearl-apple560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/pink-pearl-apple560.jpg\" alt=\"Pink Pearl Apple\" title=\"Pink Pearl Apple\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32299\">\u003c/a>\u003c/p>\n\u003cp>Stop by the \u003ca href=\"http://www.yelp.com/biz/brick-maiden-breads-point-reyes-station\">Brickmaiden\u003c/a> stall to pick up one of Celine Underwood's tangy sourdough loaves, baked in a wood-fired oven in a little unmarked cottage just across the street. It’s the same cottage where Chad Robertson and Elisabeth Pruiett of \u003ca href=\"http://www.tartinebakery.com/chefs.html\">Tartine\u003c/a> got their start in 1994, baking bread and pastries for small stores and farmers markets in the area under the name Bay Village Bread. Next to the bread stall is \u003ca href=\"http://www.wildwestferments.com\">Wild West Ferments\u003c/a>, offering handmade sauerkraut along with canning jars full of wonderfully fruity, lacto-fermented “sodas” in flavors like nectarine-vanilla and plum.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/GBD-grilled-cheese560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/GBD-grilled-cheese560.jpg\" alt=\"GBD Point Reyes Grilled Cheese \" title=\"GBD Point Reyes Grilled Cheese \" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-32305\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://osteriastellina.com/\">Osteria Stellina's\u003c/a> GBD Grilled Cheese serves up three kinds of grilled cheese: a basic one with Valley Ford Estero Gold cheese on Stellina's own crusty bread; sharp cheddar with a griddled egg; and “The Bill from Bo,” Bill Niman’s slow-roasted brisket with Estero Gold. \u003ca href=\"http://www.themarshallstore.com/\">The Marshall Store\u003c/a>, from across Tomales Bay, is serving up oysters to go, on the half shell or barbecued. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/marshall-oysters560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/marshall-oysters560.jpg\" alt=\"Marshall Oysters\" title=\"Marshall Oysters\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32306\">\u003c/a>\u003c/p>\n\u003cp>Not in the mood for oysters or cheese? Well, there’s always what might just be the best burger in West Marin, served right on the way out of town at \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/01/marin-sun-farms-tour/\">Marin Sun Farms\u003c/a>’ butcher shop and café. (Their beef jerky is perfect trail food, too.) Otherwise, fill out your picnic menu at Tomales Bay Foods, home of \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, and take your pick of perfect picnic spots. Families with children can head to the placid shoreline of Hearts Desire beach along \u003ca href=\"http://www.parks.ca.gov/default.asp?page_id=470\">Tomales Bay\u003c/a> near Inverness. Too full of sunbathers and kayakers? Take the short, shady hike through the mossy, Hobbit-y trees to nearby Shell Beach, generally a little less populated. Or go exploring among the numerous ocean beaches, lagoons, and estuaries of the \u003ca href=\"http://www.nps.gov/pore/index.htm\">Point Reyes National Seashore\u003c/a> itself. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/calamari-pizza560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/calamari-pizza560.jpg\" alt=\"Bar Bocce Calamari Pizza\" title=\"Bar Bocce Calamari Pizza\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-32301\">\u003c/a>\u003c/p>\n\u003cp>On the way home, sand in your shoes, cell phones ignored, you can keep the beachy feeling going by snagging an outdoor table overlooking the marina at Sausalito’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/09/southern-marin-welcomes-bar-bocce-with-open-arms/\">Bar Bocce\u003c/a>, ordering a pitcher of beer or a glass of white sangria while you wait for your crisp-crusted calamari pizza to arrive, dribbled with lemon oil, flecked with chiles. The best seat in the house isn’t actually in the restaurant; it’s the bench down on the beach, shaded by a big umbrella, where you can dig your toes into the sand and toast your very, very good fortune at having all this bounty in your backyard. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.sunset.com/food-wine/kitchen-assistant/margo-true-sunset-cookbook-author-00418000068883/\">Margo True\u003c/a>, the food editor for \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a>, will be demonstrating recipes from the magazine's latest cookbook,\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>, at the Point Reyes Farmers' Market at 10am on Saturday, August 27. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Time for a last summer fling. Head north to find the doughnut shop of your dreams, a small-town farmers' market with grilled cheese and barbecued oysters, and the best bench-and-pizza combo by the Bay. ","status":"publish","parent":0,"modified":1314720252,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1261},"headData":{"title":"Marin Day Trip: Larkspur, Point Reyes Station, Sausalito | KQED","description":"Time for a last summer fling. Head north to find the doughnut shop of your dreams, a small-town farmers' market with grilled cheese and barbecued oysters, and the best bench-and-pizza combo by the Bay. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Marin Day Trip: Larkspur, Point Reyes Station, Sausalito","datePublished":"2011-08-26T17:59:07.000Z","dateModified":"2011-08-30T16:04:12.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"31847 http://blogs.kqed.org/bayareabites/?p=31847","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/08/26/marin-day-trip-larkspur-point-reyes-station-sausalito/","disqusTitle":"Marin Day Trip: Larkspur, Point Reyes Station, Sausalito","path":"/bayareabites/31847/marin-day-trip-larkspur-point-reyes-station-sausalito","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Hello, sunshine! Foggy August is winding down, with sunnier September right around the corner, just in time for the kids to be back in school and the doldrums of summer’s cut-out-early-Fridays to slip away. So grab these last couple of weekends before Labor Day, sling your sandals and beach towels in the back of the car, and get out of the city in search of sunnier climes. \u003c/p>\n\u003cp>From Oakland or San Francisco, my vacation compass always points north. Yes, the delights of Pacifica, Pescadero, Santa Cruz, Monterey, San Luis Obispo on down to Los Angeles are many, and I’d happily return for a second slice of olallieberry pie at Duarte’s, or another view of the Monterey Bay Aquarium’s undulating kelp forest and huge, prehistoric-looking sunfish. But what always lures me to the back roads is the sea-tinged scent of eucalyptus and coastal scrub, and the small farms, quirky towns, and rolling sheep-dotted hills of West Marin. So, 101 North, what have you to offer for the casual daytripper?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/donut-alley.560jpg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/donut-alley.560jpg.jpg\" alt=\"Donut Alley sign\" title=\"Donut Alley sign\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32302\">\u003c/a>\u003c/p>\n\u003cp>For starters, get out of town early, before the bridges and highway are clogged with the rest of the vacationing hordes. A promise of really excellent doughnuts and a superior cappuccino is usually enough to rouse even the most sluggish of un-morning people. A decade or so ago, I was working on a round-up of doughnut shops in the Bay Area for a local magazine. Not a single chocolate-glazed was worth getting up for until my friend Liz, born and bred in Marin, turned me on to her favorite high school hangout, \u003ca href=\"http://www.facebook.com/donutalley\">Donut Alley\u003c/a> in Larkspur. (The exit was Paradise Drive, easy to remember, for what is paradise but a morning that starts with a perfect doughnut?) I went there and fell in love. \u003c/p>\n\u003cp>The same guy had been running the place for years. They opened at 6:30am and closed when they ran out of doughnuts, usually before noon. There were no maple-bacon or vegan plum-cardamom doughnuts, just good old old-fashioned old fashioneds, your buttermilk bars and apple fritters and cute, tender, just-sweet-enough cake doughnuts, chocolate-iced, cinnamon-sugared, or pink-sprinkled. Parents came in with their kids for a bag to go; old guys sat around a few Formica tables scattered with copies of the Marin I-J and drank paper cups of coffee from the help-yourself Bun-o-matic machine. And while a recent visit revealed the place to be a little spiffed up (the coffee is organic now, the tables dark wood, and a new blueberry doughnut, made with dried berries, is selling fast), the spirit and doughnuts are exactly the same. Polite kids still point and ask, “Can my little brother have that chocolate one, please?” while their baby sisters squeal for sprinkles and chocolate milk. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/emporio-rulli-larkspur560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/emporio-rulli-larkspur560.jpg\" alt=\"Emporio Rulli in Larkspur\" title=\"Emporio Rulli in Larkspur\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32303\">\u003c/a>\u003c/p>\n\u003cp>And while the drip coffee on offer is perfectly fine, you Sightglass-spoiled city folk probably need a more potent eye-opener. Head across the street to the marble counters of \u003ca href=\"http://www.rulli.com/\">Emporio Rulli\u003c/a> and order your Rome-worthy latte or cappuccino. Sip it at one of the sidewalk tables, or take it to go and stroll over to Dolliver Park, at the corner of Magnolia Ave and Madrone St. Sit under a redwood tree and breathe the green forest smells while you lick the sugar off your fingers. \u003c/p>\n\u003cp>Double back to 101, but not for long. It’s time to get onto the meandering Sir Francis Drake Boulevard. It winds, stop and start, through the posh Marin towns, San Anselmo, Greenbrae, Ross, and Fairfax. Soon, though, the countryside opens up and the road slides under towering redwood trees and bark-shredded eucalyptus, swinging past the forested campgrounds of Samuel P. Taylor State Park, through the one-block town of Olema, epicenter of the 1906 earthquake, and into the (by comparison) bustling little town of Point Reyes Station. During the week in wintertime, Point Reyes Station is a very mellow place. On a sunny summer weekend, however, it’s up and lively, thronged with bicyclists and birders. \u003c/p>\n\u003cp>The Saturday morning \u003ca href=\"http://www.marinorganic.org/p_reyes.php\">Point Reyes Farmers' Market\u003c/a>, in front of Toby’s Feed Barn and next to the town’s sweet community garden plots, has just a few farmers—\u003ca href=\"http://www.marinorganic.org/producers/producers_paradise.html\">Paradise Valley Produce\u003c/a>, \u003ca href=\"http://www.marinorganic.org/producers/producers_fresh_run.html\">Fresh Run Farm\u003c/a>, \u003ca href=\"http://www.marinorganic.org/producers/producers_wild.html\">Wild Blue Farm\u003c/a>—but they’re well stocked and doing a bang-up business in lettuce and kale, cukes and squash, bundles of herbs, freshly dug onions and potatoes, bright carrots and brighter bouquets. A glance through a wooden crate of new-crop Gravenstein apples from Paradise Valley reveals a couple of ringers: none other than the elusive, rarely seen Pink Pearls, a tart early apple whose cream-colored skin masks its fantastic, hot-pink flesh. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/pink-pearl-apple560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/pink-pearl-apple560.jpg\" alt=\"Pink Pearl Apple\" title=\"Pink Pearl Apple\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32299\">\u003c/a>\u003c/p>\n\u003cp>Stop by the \u003ca href=\"http://www.yelp.com/biz/brick-maiden-breads-point-reyes-station\">Brickmaiden\u003c/a> stall to pick up one of Celine Underwood's tangy sourdough loaves, baked in a wood-fired oven in a little unmarked cottage just across the street. It’s the same cottage where Chad Robertson and Elisabeth Pruiett of \u003ca href=\"http://www.tartinebakery.com/chefs.html\">Tartine\u003c/a> got their start in 1994, baking bread and pastries for small stores and farmers markets in the area under the name Bay Village Bread. Next to the bread stall is \u003ca href=\"http://www.wildwestferments.com\">Wild West Ferments\u003c/a>, offering handmade sauerkraut along with canning jars full of wonderfully fruity, lacto-fermented “sodas” in flavors like nectarine-vanilla and plum.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/GBD-grilled-cheese560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/GBD-grilled-cheese560.jpg\" alt=\"GBD Point Reyes Grilled Cheese \" title=\"GBD Point Reyes Grilled Cheese \" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-32305\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://osteriastellina.com/\">Osteria Stellina's\u003c/a> GBD Grilled Cheese serves up three kinds of grilled cheese: a basic one with Valley Ford Estero Gold cheese on Stellina's own crusty bread; sharp cheddar with a griddled egg; and “The Bill from Bo,” Bill Niman’s slow-roasted brisket with Estero Gold. \u003ca href=\"http://www.themarshallstore.com/\">The Marshall Store\u003c/a>, from across Tomales Bay, is serving up oysters to go, on the half shell or barbecued. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/marshall-oysters560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/marshall-oysters560.jpg\" alt=\"Marshall Oysters\" title=\"Marshall Oysters\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32306\">\u003c/a>\u003c/p>\n\u003cp>Not in the mood for oysters or cheese? Well, there’s always what might just be the best burger in West Marin, served right on the way out of town at \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/01/marin-sun-farms-tour/\">Marin Sun Farms\u003c/a>’ butcher shop and café. (Their beef jerky is perfect trail food, too.) Otherwise, fill out your picnic menu at Tomales Bay Foods, home of \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, and take your pick of perfect picnic spots. Families with children can head to the placid shoreline of Hearts Desire beach along \u003ca href=\"http://www.parks.ca.gov/default.asp?page_id=470\">Tomales Bay\u003c/a> near Inverness. Too full of sunbathers and kayakers? Take the short, shady hike through the mossy, Hobbit-y trees to nearby Shell Beach, generally a little less populated. Or go exploring among the numerous ocean beaches, lagoons, and estuaries of the \u003ca href=\"http://www.nps.gov/pore/index.htm\">Point Reyes National Seashore\u003c/a> itself. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/calamari-pizza560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/calamari-pizza560.jpg\" alt=\"Bar Bocce Calamari Pizza\" title=\"Bar Bocce Calamari Pizza\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-32301\">\u003c/a>\u003c/p>\n\u003cp>On the way home, sand in your shoes, cell phones ignored, you can keep the beachy feeling going by snagging an outdoor table overlooking the marina at Sausalito’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/09/southern-marin-welcomes-bar-bocce-with-open-arms/\">Bar Bocce\u003c/a>, ordering a pitcher of beer or a glass of white sangria while you wait for your crisp-crusted calamari pizza to arrive, dribbled with lemon oil, flecked with chiles. The best seat in the house isn’t actually in the restaurant; it’s the bench down on the beach, shaded by a big umbrella, where you can dig your toes into the sand and toast your very, very good fortune at having all this bounty in your backyard. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.sunset.com/food-wine/kitchen-assistant/margo-true-sunset-cookbook-author-00418000068883/\">Margo True\u003c/a>, the food editor for \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a>, will be demonstrating recipes from the magazine's latest cookbook,\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>, at the Point Reyes Farmers' Market at 10am on Saturday, August 27. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/31847/marin-day-trip-larkspur-point-reyes-station-sausalito","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1874","bayareabites_95","bayareabites_1246","bayareabites_1875","bayareabites_1807","bayareabites_61"],"tags":["bayareabites_9644","bayareabites_404","bayareabites_131","bayareabites_3470","bayareabites_367","bayareabites_279","bayareabites_9643","bayareabites_2736"],"featImg":"bayareabites_32301","label":"bayareabites"},"bayareabites_28482":{"type":"posts","id":"bayareabites_28482","meta":{"index":"posts_1591205157","site":"bayareabites","id":"28482","score":null,"sort":[1310197264000]},"guestAuthors":[],"slug":"eating-in-atlanta-quality-time-with-a-top-chef-master","title":"Eating in Atlanta + Quality Time With a Top Chef Master","publishDate":1310197264,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Sweet-Auburn-BBQ-Plate500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Sweet-Auburn-BBQ-Plate500.jpg\" alt=\"Pulled Pork BBQ plate from Sweet Auburn BBQ truck\" title=\"Pulled Pork BBQ plate from Sweet Auburn BBQ truck\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29876\">\u003c/a>\u003cbr>\n\u003cem>Pulled Pork BBQ plate from Sweet Auburn BBQ truck\u003c/em>\u003c/p>\n\u003cp>I'd never been to Atlanta, but I've always heard great things: the Southern hospitality, the quaint neighborhoods, and the fabulous food. After experiencing it for myself, I'm happy to say that all three points hold very true.\u003c/p>\n\u003cp>After traveling there for the \u003ca href=\"http://www.blogher.com/blogher-food-11\">BlogHer Food Conference\u003c/a> in May, I got the opportunity during my brief downtime to hunt down a few raved about eateries. I got my barbecue fix from the \u003ca href=\"https://www.facebook.com/SweetAuburnBBQ\">Sweet Auburn BBQ food truck\u003c/a>. After tasting their Asian Pear Coleslaw and Pulled Pork, I realized that, unfortunately, nothing in the Bay Area could possibly compare.\u003c/p>\n\u003cp>I visited a restaurant called, \u003ca href=\"http://www.wisteria-atlanta.com/\">Wisteria\u003c/a>, in the picturesque Inman Park area of town. They served classic yet modernized Southern dishes like Fried Catfish with Succotash, Crab Cakes, and some of the best Macaroni and Cheese I've ever had (with braised greens!).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Sublime-Close-Up500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Sublime-Close-Up500.jpg\" alt=\"Various doughnuts from Sublime Doughnuts in Atlanta\" title=\"Various doughnuts from Sublime Doughnuts in Atlanta\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29879\">\u003c/a>\u003cbr>\n\u003cem>Various doughnuts from \"Sublime Doughnuts\" in Atlanta\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I also had my morning sugar rush thanks to the folks at \u003ca href=\"http://www.sublimedoughnuts.com/\">Sublime Doughnuts\u003c/a>. Their sugary varieties included red velvet, chocolate coconut, white chocolate peach, s'mores and mocha cream. Dunkin' Donuts had nothin' on these guys.\u003c/p>\n\u003cp>But my favorite eatery had to be \u003ca href=\"http://www.empirestatesouth.com/\">Empire State South\u003c/a>. With its bocce ball court outside, casual settings and service, and playful yet sophisticated take on Southern classics, it was the best meal I’d had in Atlanta.\u003c/p>\n\u003cp>They start your meal with some good old housemade yeast rolls and grilled sourdough (perhaps a nod to Top Chef Master and Owner, \u003ca href=\"http://www.hughacheson.com/\">Hugh Acheson\u003c/a>'s time as a sous chef at \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a> in the late 90s?). The yeast rolls were so sweet, soft, and classically Southern. They were so good it took everything in me not to ask for more. I knew we had a lot of good eats to come so I was pacing myself.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Soft-Poached-Farm-Egg300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Soft-Poached-Farm-Egg300.jpg\" alt=\"Soft Poached Egg from Empire State South. Photo courtesy of Beth Lee of OMGYummy.net\" title=\"Soft Poached Egg from Empire State South. Photo courtesy of Beth Lee of OMGYummy.net\" width=\"300\" height=\"402\" class=\"size-full wp-image-29875\">\u003c/a>\u003cbr>\n\u003cem>Soft Poached Egg from \"Empire State South\" (Photo courtesy of Beth Lee of \u003ca href=\"http://omgyummy.wordpress.com/\">OMGYummy.net\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>We ordered a variety of appetizers and entrees for the table, including the Soft Poached Egg with wild nettles and grits; Crisp Pork Belly with kimchi grits; Wild Ramps with corned beef tongue and field peas served in a mini cast iron skillet; and the Ramp Orecchiette with carrots, peas and some beautiful \u003ca href=\"http://theyearinfood.com/2011/05/fiddlehead-ferns-penny-de-los-santos.html\">fiddlehead ferns\u003c/a>. \u003c/p>\n\u003cp>Everything we had was exceptional. The whole \"farm to table\" movement is really gaining steam there, and the freshness and imaginative use of all that wonderful produce was proof of that. The eggs and grits were rich and creamy, and the pasta was fresh, light and bright. All the combinations on each plate were inventive, classically southern (plenty of butter and bold flavors), but sophisticated. There was even a touch of Asian fusion in some of the dishes (the pork belly definitely had some soy sauce flavors going on). \u003c/p>\n\u003cp>But boy were we glad we ordered an extra helping of those amazing Kimchi Rice Grits. It was simply one of the most memorable dishes I've ever tasted...anywhere. The texture was like a thicker rice porridge or congee, but with more flavor and less soupy. And the kimchi gave the dish so much punch and flavor but never overpowered. I wish someone would replicate it in the Bay Area!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Peanuts-and-Coke-Soft-Serve500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Peanuts-and-Coke-Soft-Serve500.jpg\" alt=\"Cake from Empire State South. Photo courtesy of Beth Lee of OMGYummy.net\" title=\"Peanuts and Coke Soft Serve w/Funnel Cake from Empire State South. Photo courtesy of Beth Lee of OMGYummy.net\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-29877\">\u003c/a>\u003cbr>\n\u003cem>Peanuts and Coke Soft Serve w/Funnel Cake from \"Empire State South\" (Photo courtesy of Beth Lee of \u003ca href=\"http://omgyummy.wordpress.com/\">OMGYummy.net\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>Before we ordered our Peanuts and Coke Soft Serve with Funnel Cake for dessert, Owner and Top Chef Master contestant, Chef Hugh Acheson came over to pay our table a visit and even sat down for a nice long chat with us. After he realized I was from the Bay Area, he talked about his time working for the now shuttered \u003ca href=\"http://blogs.kqed.org/checkplease/2006/12/14/check-please-bay-area-season-2-episode-11-211/\">Mecca\u003c/a> restaurant, and as opening sous-chef for Gary Danko back in the 90s. \"I learned a lot while I was there, but he was a tyrant. He'd be the first to admit it, though,\" he said of Danko.\u003c/p>\n\u003cp>I also got to experience Chef Acheson's wickedly dry sense of humor, which unfortunately didn’t get enough airtime on Top Chef Master. He'll be the first to mention what he calls his \"monobrow,\" which he's been getting known for since the show started. \"Somebody on Twitter told me I should shave my monobrow. They don't even know me! Maybe they should focus on my food.\" But he'll be the first to laugh at himself, even mentioning what he calls \"The Monobrow Preservation Society\" frequently on his \u003ca href=\"http://twitter.com/#!/HughAcheson\">Twitter account\u003c/a>. \u003c/p>\n\u003cp>My experience meeting Chef Acheson was indicative of my time in Atlanta. People there are ready to sit down and chat, have a good time, and take pride in all their city has to offer. I love San Francisco and it's always been home, but I miss my taste of Southern hospitality.\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/SweetAuburnBBQ\">\u003cbr>\nSweet Auburn BBQ truck\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SweetAuburnBBQ\">Sweet Auburn BBQ\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/SweetAuburnBBQ\">@SweetAuburnBBQ\u003c/a>\u003cbr>\nVarious hours & locations\u003c/p>\n\u003cp>\u003ca href=\"http://www.sublimedoughnuts.com/\">Sublime Doughnuts\u003c/a>\u003cbr>\nAddress: 535 Tenth Street Northwest, Atlanta, GA 30318\u003cbr>\nPhone: (404) 897-1801\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/pages/Sublime-Doughnuts/132003165360\">Sublime Doughnuts\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/SublimeDoughnut\">@SublimeDoughnut\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wisteria-atlanta.com/\">Wisteria\u003c/a>\u003cbr>\nAddress: 471 North Highland Ave., Atlanta, GA. 30307\u003cbr>\nPhone: (404) 525-3363\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Wisteria-Restaurant/355107177659\">Wisteria Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/wisteriaatlanta\">@wisteriaatlanta\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.empirestatesouth.com/\">Empire State South\u003c/a>\u003cbr>\nAddress: 999 Peachtree Street, Atlanta, GA 30309\u003cbr>\nPhone: (404) 541-1105\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/EmpireStateSouth\">Empire State South\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/ESSouth\">@ESSouth\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Elaine Wu travels to Atlanta and gets a taste of some good Southern food, fine hospitality, and even has a chat with a Top Chef Master.\r\n","status":"publish","parent":0,"modified":1310197804,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":884},"headData":{"title":"Eating in Atlanta + Quality Time With a Top Chef Master | KQED","description":"Elaine Wu travels to Atlanta and gets a taste of some good Southern food, fine hospitality, and even has a chat with a Top Chef Master.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Eating in Atlanta + Quality Time With a Top Chef Master","datePublished":"2011-07-09T07:41:04.000Z","dateModified":"2011-07-09T07:50:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"28482 http://blogs.kqed.org/bayareabites/?p=28482","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/07/09/eating-in-atlanta-quality-time-with-a-top-chef-master/","disqusTitle":"Eating in Atlanta + Quality Time With a Top Chef Master","path":"/bayareabites/28482/eating-in-atlanta-quality-time-with-a-top-chef-master","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Sweet-Auburn-BBQ-Plate500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Sweet-Auburn-BBQ-Plate500.jpg\" alt=\"Pulled Pork BBQ plate from Sweet Auburn BBQ truck\" title=\"Pulled Pork BBQ plate from Sweet Auburn BBQ truck\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29876\">\u003c/a>\u003cbr>\n\u003cem>Pulled Pork BBQ plate from Sweet Auburn BBQ truck\u003c/em>\u003c/p>\n\u003cp>I'd never been to Atlanta, but I've always heard great things: the Southern hospitality, the quaint neighborhoods, and the fabulous food. After experiencing it for myself, I'm happy to say that all three points hold very true.\u003c/p>\n\u003cp>After traveling there for the \u003ca href=\"http://www.blogher.com/blogher-food-11\">BlogHer Food Conference\u003c/a> in May, I got the opportunity during my brief downtime to hunt down a few raved about eateries. I got my barbecue fix from the \u003ca href=\"https://www.facebook.com/SweetAuburnBBQ\">Sweet Auburn BBQ food truck\u003c/a>. After tasting their Asian Pear Coleslaw and Pulled Pork, I realized that, unfortunately, nothing in the Bay Area could possibly compare.\u003c/p>\n\u003cp>I visited a restaurant called, \u003ca href=\"http://www.wisteria-atlanta.com/\">Wisteria\u003c/a>, in the picturesque Inman Park area of town. They served classic yet modernized Southern dishes like Fried Catfish with Succotash, Crab Cakes, and some of the best Macaroni and Cheese I've ever had (with braised greens!).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Sublime-Close-Up500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Sublime-Close-Up500.jpg\" alt=\"Various doughnuts from Sublime Doughnuts in Atlanta\" title=\"Various doughnuts from Sublime Doughnuts in Atlanta\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29879\">\u003c/a>\u003cbr>\n\u003cem>Various doughnuts from \"Sublime Doughnuts\" in Atlanta\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I also had my morning sugar rush thanks to the folks at \u003ca href=\"http://www.sublimedoughnuts.com/\">Sublime Doughnuts\u003c/a>. Their sugary varieties included red velvet, chocolate coconut, white chocolate peach, s'mores and mocha cream. Dunkin' Donuts had nothin' on these guys.\u003c/p>\n\u003cp>But my favorite eatery had to be \u003ca href=\"http://www.empirestatesouth.com/\">Empire State South\u003c/a>. With its bocce ball court outside, casual settings and service, and playful yet sophisticated take on Southern classics, it was the best meal I’d had in Atlanta.\u003c/p>\n\u003cp>They start your meal with some good old housemade yeast rolls and grilled sourdough (perhaps a nod to Top Chef Master and Owner, \u003ca href=\"http://www.hughacheson.com/\">Hugh Acheson\u003c/a>'s time as a sous chef at \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a> in the late 90s?). The yeast rolls were so sweet, soft, and classically Southern. They were so good it took everything in me not to ask for more. I knew we had a lot of good eats to come so I was pacing myself.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Soft-Poached-Farm-Egg300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Soft-Poached-Farm-Egg300.jpg\" alt=\"Soft Poached Egg from Empire State South. Photo courtesy of Beth Lee of OMGYummy.net\" title=\"Soft Poached Egg from Empire State South. Photo courtesy of Beth Lee of OMGYummy.net\" width=\"300\" height=\"402\" class=\"size-full wp-image-29875\">\u003c/a>\u003cbr>\n\u003cem>Soft Poached Egg from \"Empire State South\" (Photo courtesy of Beth Lee of \u003ca href=\"http://omgyummy.wordpress.com/\">OMGYummy.net\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>We ordered a variety of appetizers and entrees for the table, including the Soft Poached Egg with wild nettles and grits; Crisp Pork Belly with kimchi grits; Wild Ramps with corned beef tongue and field peas served in a mini cast iron skillet; and the Ramp Orecchiette with carrots, peas and some beautiful \u003ca href=\"http://theyearinfood.com/2011/05/fiddlehead-ferns-penny-de-los-santos.html\">fiddlehead ferns\u003c/a>. \u003c/p>\n\u003cp>Everything we had was exceptional. The whole \"farm to table\" movement is really gaining steam there, and the freshness and imaginative use of all that wonderful produce was proof of that. The eggs and grits were rich and creamy, and the pasta was fresh, light and bright. All the combinations on each plate were inventive, classically southern (plenty of butter and bold flavors), but sophisticated. There was even a touch of Asian fusion in some of the dishes (the pork belly definitely had some soy sauce flavors going on). \u003c/p>\n\u003cp>But boy were we glad we ordered an extra helping of those amazing Kimchi Rice Grits. It was simply one of the most memorable dishes I've ever tasted...anywhere. The texture was like a thicker rice porridge or congee, but with more flavor and less soupy. And the kimchi gave the dish so much punch and flavor but never overpowered. I wish someone would replicate it in the Bay Area!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Peanuts-and-Coke-Soft-Serve500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Peanuts-and-Coke-Soft-Serve500.jpg\" alt=\"Cake from Empire State South. Photo courtesy of Beth Lee of OMGYummy.net\" title=\"Peanuts and Coke Soft Serve w/Funnel Cake from Empire State South. Photo courtesy of Beth Lee of OMGYummy.net\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-29877\">\u003c/a>\u003cbr>\n\u003cem>Peanuts and Coke Soft Serve w/Funnel Cake from \"Empire State South\" (Photo courtesy of Beth Lee of \u003ca href=\"http://omgyummy.wordpress.com/\">OMGYummy.net\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>Before we ordered our Peanuts and Coke Soft Serve with Funnel Cake for dessert, Owner and Top Chef Master contestant, Chef Hugh Acheson came over to pay our table a visit and even sat down for a nice long chat with us. After he realized I was from the Bay Area, he talked about his time working for the now shuttered \u003ca href=\"http://blogs.kqed.org/checkplease/2006/12/14/check-please-bay-area-season-2-episode-11-211/\">Mecca\u003c/a> restaurant, and as opening sous-chef for Gary Danko back in the 90s. \"I learned a lot while I was there, but he was a tyrant. He'd be the first to admit it, though,\" he said of Danko.\u003c/p>\n\u003cp>I also got to experience Chef Acheson's wickedly dry sense of humor, which unfortunately didn’t get enough airtime on Top Chef Master. He'll be the first to mention what he calls his \"monobrow,\" which he's been getting known for since the show started. \"Somebody on Twitter told me I should shave my monobrow. They don't even know me! Maybe they should focus on my food.\" But he'll be the first to laugh at himself, even mentioning what he calls \"The Monobrow Preservation Society\" frequently on his \u003ca href=\"http://twitter.com/#!/HughAcheson\">Twitter account\u003c/a>. \u003c/p>\n\u003cp>My experience meeting Chef Acheson was indicative of my time in Atlanta. People there are ready to sit down and chat, have a good time, and take pride in all their city has to offer. I love San Francisco and it's always been home, but I miss my taste of Southern hospitality.\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/SweetAuburnBBQ\">\u003cbr>\nSweet Auburn BBQ truck\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SweetAuburnBBQ\">Sweet Auburn BBQ\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/SweetAuburnBBQ\">@SweetAuburnBBQ\u003c/a>\u003cbr>\nVarious hours & locations\u003c/p>\n\u003cp>\u003ca href=\"http://www.sublimedoughnuts.com/\">Sublime Doughnuts\u003c/a>\u003cbr>\nAddress: 535 Tenth Street Northwest, Atlanta, GA 30318\u003cbr>\nPhone: (404) 897-1801\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/pages/Sublime-Doughnuts/132003165360\">Sublime Doughnuts\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/SublimeDoughnut\">@SublimeDoughnut\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wisteria-atlanta.com/\">Wisteria\u003c/a>\u003cbr>\nAddress: 471 North Highland Ave., Atlanta, GA. 30307\u003cbr>\nPhone: (404) 525-3363\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Wisteria-Restaurant/355107177659\">Wisteria Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/wisteriaatlanta\">@wisteriaatlanta\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.empirestatesouth.com/\">Empire State South\u003c/a>\u003cbr>\nAddress: 999 Peachtree Street, Atlanta, GA 30309\u003cbr>\nPhone: (404) 541-1105\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/EmpireStateSouth\">Empire State South\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/ESSouth\">@ESSouth\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/28482/eating-in-atlanta-quality-time-with-a-top-chef-master","authors":["5127"],"categories":["bayareabites_63","bayareabites_1807","bayareabites_61"],"tags":["bayareabites_9363","bayareabites_131","bayareabites_1781","bayareabites_9459","bayareabites_9364"],"label":"bayareabites"},"bayareabites_7636":{"type":"posts","id":"bayareabites_7636","meta":{"index":"posts_1591205157","site":"bayareabites","id":"7636","score":null,"sort":[1256572035000]},"guestAuthors":[],"slug":"sf-breakfast-the-good-the-bad-and-the-ugly","title":"SF Breakfast: The Good, The Bad, and The Ugly","publishDate":1256572035,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/maple-bacon-donuts300.jpg\" alt=\"maple bacon dynamo donuts\" title=\"maple bacon dynamo donuts\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7641\">\u003c/p>\n\u003cp>San Francisco is a brunch town through and through. And I'm always down for a nice eggs benedict or a stack of blueberry pancakes. But everyday can't be Sunday. Most of us have day jobs and can't lounge around cafes late into the afternoon hours. So here are a few of my favorite spots for quick, creative, inspiring breakfasts around the city. One is a bit gluttonous, the other earnestly healthy, and the last sloppy but satisfying. So while dining trends will always come and go, breakfast is staying put. Sometimes mom knew what she was talking about: it is the most important meal of the day.\u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/fraiche-exterior300.jpg\" alt=\"fraiche exterior\" title=\"fraiche exterior\" width=\"300\" height=\"418\" class=\"alignnone size-full wp-image-7647\">\u003c/p>\n\u003cp>\u003cstrong>The Good: Fraîche\u003c/strong>\u003cbr>\nI first stumbled across Fraîche while wandering around downtown Palo Alto. This was around the same time when frozen yogurt shops were opening on (seemingly) every street corner in San Francisco, and I’ll admit, I was one of the people in those long lines. But if you're like me, you're a little burned out on the tart treat and the neon décor. Fraîche is different. Trust me. The frozen yogurt has more of a creamy, subtly tart flavor than other competitors, they use \u003ca href=\"http://www.cloverpetaluma.com/\">organic Clover milk\u003c/a>, and owner Patama Gur spent a long time perfecting her special blend of probiotic cultures--and it shows. \u003c/p>\n\u003cp>In addition to frozen yogurt, Fraîche also does a thick, housemade unfrozen 2% yogurt. When I first visited the shop on Fillmore recently, I ordered the frozen yogurt with pureed apricots and my friend opted for the unfrozen version with raspberries and peaches. I have to say, I had entrée envy. While mine was delicious, the unfrozen yogurt is unlike anything I've ever had. Think Greek yogurt on steroids. As we were leaving, I noticed the breakfast menu and their early morning hours, and vowed to come back for a quick and healthy breakfast before work. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/fraiche-parfait300.jpg\" alt=\"fraiche parfait\" title=\"fraiche parfait\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7648\">\u003c/p>\n\u003cp>You can get breakfast to eat-in or take-out. The menu is simple and centered around the unfrozen yogurt, fresh fruits, housemade granola, and steel-cut oats. I tried the Toasted Nut and Berry Sundae: yogurt with fresh berries, housemade granola, toasted almonds, and local wildflower honey ($5.50). The nice guy constructing my lovely \"sundae\" mentioned that the SF Chronicle Special has been the most popular, with steel-cut oatmeal and a choice of fresh yogurt and fruit and nut toppings ($5.95). And these aren't your average toppings. From bright pureed fruits and local honeys to shaved \u003ca href=\"http://www.callebaut.com/\">Callebaut\u003c/a> chocolate to-order, the toppings are as conscious as the yogurt itself.\u003c/p>\n\u003cp>So after finishing the \u003ca href=\"http://inside.nike.com/blogs/nikerunning_events-en_US/?tags=nike_womens_marathon\">Nike Marathon\u003c/a> recently and being told by many friends that I’d have to try and taper my ravenous appetite to account for the decrease in physical activity, I've tried to opt for breakfasts that don't include numerous pieces of toast or stacks of pancakes. And for that, Fraîche is here for me. With a cup of \u003ca href=\"http://bluebottlecoffee.net/\">Blue Bottle coffee\u003c/a> (they start serving the premium coffee next week) and a seat at one of the sleek wooden tables, experience morning the way it should be experienced: simple and thoughtful.\u003c/p>\n\u003cp>\u003ca href=\"http://www.fraicheyogurt.com/\">Fraîche\u003c/a>\u003cbr>\n1910 Fillmore Street\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n(415) 674-6876\u003cbr>\nHours: Mon.-Thurs. 7am-11 pm; Fri. 7am-12am;\u003cbr>\nSat. 8:30am-12am; Sun. 8:30am-11pm\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/dynamo-exterior500.jpg\" alt=\"dynamo donut exterior\" title=\"dynamo donut exterior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7645\">\u003c/p>\n\u003cp>\u003cstrong>The \"Bad\": Dynamo Donuts\u003c/strong>\u003cbr>\nNestled amongst the Mexican grocery stores and panaderia's on 24th St., sits Sara Spearin’s sweet little donut shop. It’s \"bad\" in the best possible way. There are a few critics who scoff at charging $3 for one donut. But the truth is, I'd pay $3 over and over for what Spearin and crew are doing in the Dynamo kitchen. It’s something that San Francisco has yet to see--an artisan, organic, awesome donut. \u003c/p>\n\u003cp>Before getting to the donuts, a quick aside: I was a vegetarian for almost fifteen years. About a year ago now, I started eating meat again. Once I decided to go for the gusto, something strange happened: I couldn't get enough bacon. And this was certainly fine timing, as bacon has become rather trendy in the last year or so. From \u003ca href=\"http://baconpotatochips.com/\">bacon potato chips\u003c/a> to \u003ca href=\"http://www.recchiuti.com/261.html?area=00;id=e2LshBrk\">bacon chocolate confections\u003c/a>, it seems like the much-loved pork product is everywhere these days. So while I understand many folks are over the bacon-in-everything trend, I'm still on a bacon high. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/donuts500.jpg\" alt=\"dynamo donuts\" title=\"dynamo donuts\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7644\">\u003c/p>\n\u003cp>I had my first bacon maple donut at \u003ca href=\"http://www.voodoodoughnut.com/\">Voodoo Doughnut\u003c/a> in Portland, Or. I thought they were pretty good: the donut was light and airy (albeit quite large), the maple glaze rocked, and they put strips of real bacon on top. The bacon itself was a little weird and greasy, but I figured all bacon donuts were that way. Then, a few weeks ago, I went to Dynamo for the first time. Now I know: all bacon maple donuts are not created equal. \u003c/p>\n\u003cp>While it looks like a simple donut window from the street, there is an entrance leading to a huge open kitchen and a quaint seating area where couples sit with steaming cups of \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel coffee\u003c/a> and a donut or two. The buzz from the open kitchen is infectious: five women with cute vintage aprons are busily pumping out donuts while laughing and telling stories. They seem genuinely psyched to be there--and it shows in the product. The donuts themselves are special. For the most part, they’re cakey and have a bit of heft (think old-fashioned donuts of your childhood). I tried the chocolate saffron, which has a very light hint of citrus and a subtle warmth from the saffron. Next I moved on to the caramel del sel, flavored with nutmeg and topped with a caramel glaze and fleur de sel. Then I picked up a few of the apple bacon maple donuts to bring in to work. Unlike the one at Voodoo, the bacon was in small bits sprinkled on top of the donut and wasn’t at all greasy. And the little bits of apple are actually sautéed in bacon fat, resulting in a fabulous salty and sweet flavor. It really is the perfect donut. So with a motto of \"EVERYDAY is bacon donut day!\" there's not a place I'd rather frequent more at the moment. And even if you’re not a recovering vegetarian with a constant hankering for salty meats, there are many other well-crafted donuts to choose from.\u003c/p>\n\u003cp>\u003ca href=\"http://www.dynamodonut.com/index.html\">Dynamo Donut\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/dynamodonut\">@dynamodonut\u003c/a>\u003cbr>\n2760 24th Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 920-1978\u003cbr>\nHours: Tues.-Sat. 7am-5pm; Sun. 9am-4pm; closed Mon. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/hazels-exterior300.jpg\" alt=\"hazels exterior\" title=\"hazels exterior\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7649\">\u003c/p>\n\u003cp>\u003cstrong>The Ugly: Hazel's Kitchen\u003c/strong>\u003cbr>\nHazel's Kitchen is very Potrero Hill. For those of you familiar with the neighborhood, I know you feel me. For those who have no idea what I'm talking about, they do a lot of things right, but one of them isn’t necessarily speedy or efficient customer service. It's laid back, it’s independent, and they scoff a little if you try to pay with a credit card. Much like \u003ca href=\"http://www.farleyscoffee.com/\">Farley's Coffee\u003c/a> next door, I often get blank stares or confused looks when I ask a simple question.\u003c/p>\n\u003cp>But Hazel's is much loved as a little neighborhood lunch counter with great sandwiches and soups. And that they are. While they’re generally booming at lunch, not as many folks know that they do a really great breakfast burrito. Now I know some of you may be ready to stop reading right about now. I know--I get it. I have a strained relationship with the breakfast burrito as well. Sometimes they're not hot all the way through; sometimes they're soggy. There's nothing like cold, watery eggs to get you going in the morning. But Hazel's burritos are none of those things. \u003c/p>\n\u003cp>What Hazel's burritos are--the thing that places them in the ugly category--is deliciously messy. It's not a good choice for eating while walking to work or chowing down in the car. You must sit down with a stack of napkins (and a fork would be preferable) to enjoy a Hazels' breakfast burrito. Messiness aside, the nice thing about Hazel’s is the simplicity. The breakfast burrito has eggs, cheese, avocado, salsa and a choice of chorizo, ham, bacon or tofu ($6.95). The ratio of ingredients is perfect: not too much cheese or salsa--where many breakfast burritos fail. And I'm not sure how they get the burrito so delightfully hot without losing the integrity of the avocado, but after seventeen years in business, they obviously know what they’re doing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/breakfast-burrito500.jpg\" alt=\"breakfast burrito\" title=\"breakfast burrito\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7642\">\u003c/p>\n\u003cp>Can you find a cheaper breakfast burrito over in the Mission? Sure. Can you find a more authentic, Mexican breakfast burrito? Absolutely. But I can't guarantee that it won’t be soggy, hot all the way through, or busting with fresh ingredients. You just can't help but fall a little bit in love with Hazel's pastel, vintage kitsch and the messy morning madness of the breakfast burrito. Dig in.\u003c/p>\n\u003cp>\u003ca href=\"http://hazelskitchen.com/home.html\">Hazel's Kitchen\u003c/a>\u003cbr>\n1319 18th Street\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n(415) 647-7941\u003cbr>\nHours: Mon.-Sat. 8 am-4 pm; Sun. 8:30 am-4 pm\u003c/p>\n\u003cp>\u003cstrong>Featured Recipe: Fraîche's Spiced Yogurt Muffin\u003c/strong>\u003cbr>\nOwner Patama Gur says they bake these muffins each morning as they really typify what Fraîche does: provide customers healthy, delicious that don't sacrifice on taste. These muffins were developed for Fraîche by Batter Bakery, and use Fraîche's low-fat unfrozen yogurt and applesauce instead of a lot of butter and oils to create an amazing treat that is less than 100 calories.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups flour\u003cbr>\n1 cup brown sugar\u003cbr>\n1 Tbsp. baking powder\u003cbr>\n1/2 tsp. salt\u003cbr>\n1/2 tsp. baking soda\u003cbr>\n2 tsp. cinnamon\u003cbr>\n1 tsp. allspice\u003cbr>\n1 tsp. nutmeg\u003cbr>\n1 tsp. cloves\u003cbr>\n2 large eggs, at room temperature\u003cbr>\n1 ½ cups. yogurt, room temperature\u003cbr>\n4 Tbsp. melted butter\u003cbr>\n1/4 cups unsweetened applesauce\u003cbr>\n1 tsp. vanilla\u003cbr>\n(For the topping: 2 Tbsp. sugar + ¼ tsp. nutmeg) \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 375 degrees.\u003cbr>\n2. Line 8 large or 14 to 16 standard muffin pans with paper muffin cups.\u003cbr>\n3. Whisk together dry ingredients in a large bowl until well combined.\u003cbr>\n4. In another small bowl, whisk eggs, yogurt, butter, applesauce, and vanilla. Add to flour mixture and mix together until just combined.\u003cbr>\n5. Scoop evenly into muffin cups and sprinkle with sugar nutmeg mixture.\u003cbr>\n6. Bake 18-20 minutes or until tester comes out clean.\u003cbr>\n Serve warm.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 8 large or 14 standard-sized muffins\u003c/p>\n\n","blocks":[],"excerpt":"San Francisco is a brunch town through and through. And I'm always down for a nice eggs benedict or a stack of blueberry pancakes. But everyday can't be Sunday. Most of us have day jobs and can't lounge around cafes late into the afternoon hours. So here are a few of my favorite spots for quick, creative, inspiring breakfasts around the city. ","status":"publish","parent":0,"modified":1457161098,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1814},"headData":{"title":"SF Breakfast: The Good, The Bad, and The Ugly | KQED","description":"San Francisco is a brunch town through and through. And I'm always down for a nice eggs benedict or a stack of blueberry pancakes. But everyday can't be Sunday. Most of us have day jobs and can't lounge around cafes late into the afternoon hours. So here are a few of my favorite spots for quick, creative, inspiring breakfasts around the city. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"SF Breakfast: The Good, The Bad, and The Ugly","datePublished":"2009-10-26T15:47:15.000Z","dateModified":"2016-03-05T06:58:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"7636 http://blogs.kqed.org/bayareabites/?p=7636","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/10/26/sf-breakfast-the-good-the-bad-and-the-ugly/","disqusTitle":"SF Breakfast: The Good, The Bad, and The Ugly","path":"/bayareabites/7636/sf-breakfast-the-good-the-bad-and-the-ugly","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/maple-bacon-donuts300.jpg\" alt=\"maple bacon dynamo donuts\" title=\"maple bacon dynamo donuts\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7641\">\u003c/p>\n\u003cp>San Francisco is a brunch town through and through. And I'm always down for a nice eggs benedict or a stack of blueberry pancakes. But everyday can't be Sunday. Most of us have day jobs and can't lounge around cafes late into the afternoon hours. So here are a few of my favorite spots for quick, creative, inspiring breakfasts around the city. One is a bit gluttonous, the other earnestly healthy, and the last sloppy but satisfying. So while dining trends will always come and go, breakfast is staying put. Sometimes mom knew what she was talking about: it is the most important meal of the day.\u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/fraiche-exterior300.jpg\" alt=\"fraiche exterior\" title=\"fraiche exterior\" width=\"300\" height=\"418\" class=\"alignnone size-full wp-image-7647\">\u003c/p>\n\u003cp>\u003cstrong>The Good: Fraîche\u003c/strong>\u003cbr>\nI first stumbled across Fraîche while wandering around downtown Palo Alto. This was around the same time when frozen yogurt shops were opening on (seemingly) every street corner in San Francisco, and I’ll admit, I was one of the people in those long lines. But if you're like me, you're a little burned out on the tart treat and the neon décor. Fraîche is different. Trust me. The frozen yogurt has more of a creamy, subtly tart flavor than other competitors, they use \u003ca href=\"http://www.cloverpetaluma.com/\">organic Clover milk\u003c/a>, and owner Patama Gur spent a long time perfecting her special blend of probiotic cultures--and it shows. \u003c/p>\n\u003cp>In addition to frozen yogurt, Fraîche also does a thick, housemade unfrozen 2% yogurt. When I first visited the shop on Fillmore recently, I ordered the frozen yogurt with pureed apricots and my friend opted for the unfrozen version with raspberries and peaches. I have to say, I had entrée envy. While mine was delicious, the unfrozen yogurt is unlike anything I've ever had. Think Greek yogurt on steroids. As we were leaving, I noticed the breakfast menu and their early morning hours, and vowed to come back for a quick and healthy breakfast before work. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/fraiche-parfait300.jpg\" alt=\"fraiche parfait\" title=\"fraiche parfait\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7648\">\u003c/p>\n\u003cp>You can get breakfast to eat-in or take-out. The menu is simple and centered around the unfrozen yogurt, fresh fruits, housemade granola, and steel-cut oats. I tried the Toasted Nut and Berry Sundae: yogurt with fresh berries, housemade granola, toasted almonds, and local wildflower honey ($5.50). The nice guy constructing my lovely \"sundae\" mentioned that the SF Chronicle Special has been the most popular, with steel-cut oatmeal and a choice of fresh yogurt and fruit and nut toppings ($5.95). And these aren't your average toppings. From bright pureed fruits and local honeys to shaved \u003ca href=\"http://www.callebaut.com/\">Callebaut\u003c/a> chocolate to-order, the toppings are as conscious as the yogurt itself.\u003c/p>\n\u003cp>So after finishing the \u003ca href=\"http://inside.nike.com/blogs/nikerunning_events-en_US/?tags=nike_womens_marathon\">Nike Marathon\u003c/a> recently and being told by many friends that I’d have to try and taper my ravenous appetite to account for the decrease in physical activity, I've tried to opt for breakfasts that don't include numerous pieces of toast or stacks of pancakes. And for that, Fraîche is here for me. With a cup of \u003ca href=\"http://bluebottlecoffee.net/\">Blue Bottle coffee\u003c/a> (they start serving the premium coffee next week) and a seat at one of the sleek wooden tables, experience morning the way it should be experienced: simple and thoughtful.\u003c/p>\n\u003cp>\u003ca href=\"http://www.fraicheyogurt.com/\">Fraîche\u003c/a>\u003cbr>\n1910 Fillmore Street\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n(415) 674-6876\u003cbr>\nHours: Mon.-Thurs. 7am-11 pm; Fri. 7am-12am;\u003cbr>\nSat. 8:30am-12am; Sun. 8:30am-11pm\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/dynamo-exterior500.jpg\" alt=\"dynamo donut exterior\" title=\"dynamo donut exterior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7645\">\u003c/p>\n\u003cp>\u003cstrong>The \"Bad\": Dynamo Donuts\u003c/strong>\u003cbr>\nNestled amongst the Mexican grocery stores and panaderia's on 24th St., sits Sara Spearin’s sweet little donut shop. It’s \"bad\" in the best possible way. There are a few critics who scoff at charging $3 for one donut. But the truth is, I'd pay $3 over and over for what Spearin and crew are doing in the Dynamo kitchen. It’s something that San Francisco has yet to see--an artisan, organic, awesome donut. \u003c/p>\n\u003cp>Before getting to the donuts, a quick aside: I was a vegetarian for almost fifteen years. About a year ago now, I started eating meat again. Once I decided to go for the gusto, something strange happened: I couldn't get enough bacon. And this was certainly fine timing, as bacon has become rather trendy in the last year or so. From \u003ca href=\"http://baconpotatochips.com/\">bacon potato chips\u003c/a> to \u003ca href=\"http://www.recchiuti.com/261.html?area=00;id=e2LshBrk\">bacon chocolate confections\u003c/a>, it seems like the much-loved pork product is everywhere these days. So while I understand many folks are over the bacon-in-everything trend, I'm still on a bacon high. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/donuts500.jpg\" alt=\"dynamo donuts\" title=\"dynamo donuts\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7644\">\u003c/p>\n\u003cp>I had my first bacon maple donut at \u003ca href=\"http://www.voodoodoughnut.com/\">Voodoo Doughnut\u003c/a> in Portland, Or. I thought they were pretty good: the donut was light and airy (albeit quite large), the maple glaze rocked, and they put strips of real bacon on top. The bacon itself was a little weird and greasy, but I figured all bacon donuts were that way. Then, a few weeks ago, I went to Dynamo for the first time. Now I know: all bacon maple donuts are not created equal. \u003c/p>\n\u003cp>While it looks like a simple donut window from the street, there is an entrance leading to a huge open kitchen and a quaint seating area where couples sit with steaming cups of \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel coffee\u003c/a> and a donut or two. The buzz from the open kitchen is infectious: five women with cute vintage aprons are busily pumping out donuts while laughing and telling stories. They seem genuinely psyched to be there--and it shows in the product. The donuts themselves are special. For the most part, they’re cakey and have a bit of heft (think old-fashioned donuts of your childhood). I tried the chocolate saffron, which has a very light hint of citrus and a subtle warmth from the saffron. Next I moved on to the caramel del sel, flavored with nutmeg and topped with a caramel glaze and fleur de sel. Then I picked up a few of the apple bacon maple donuts to bring in to work. Unlike the one at Voodoo, the bacon was in small bits sprinkled on top of the donut and wasn’t at all greasy. And the little bits of apple are actually sautéed in bacon fat, resulting in a fabulous salty and sweet flavor. It really is the perfect donut. So with a motto of \"EVERYDAY is bacon donut day!\" there's not a place I'd rather frequent more at the moment. And even if you’re not a recovering vegetarian with a constant hankering for salty meats, there are many other well-crafted donuts to choose from.\u003c/p>\n\u003cp>\u003ca href=\"http://www.dynamodonut.com/index.html\">Dynamo Donut\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/dynamodonut\">@dynamodonut\u003c/a>\u003cbr>\n2760 24th Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 920-1978\u003cbr>\nHours: Tues.-Sat. 7am-5pm; Sun. 9am-4pm; closed Mon. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/hazels-exterior300.jpg\" alt=\"hazels exterior\" title=\"hazels exterior\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7649\">\u003c/p>\n\u003cp>\u003cstrong>The Ugly: Hazel's Kitchen\u003c/strong>\u003cbr>\nHazel's Kitchen is very Potrero Hill. For those of you familiar with the neighborhood, I know you feel me. For those who have no idea what I'm talking about, they do a lot of things right, but one of them isn’t necessarily speedy or efficient customer service. It's laid back, it’s independent, and they scoff a little if you try to pay with a credit card. Much like \u003ca href=\"http://www.farleyscoffee.com/\">Farley's Coffee\u003c/a> next door, I often get blank stares or confused looks when I ask a simple question.\u003c/p>\n\u003cp>But Hazel's is much loved as a little neighborhood lunch counter with great sandwiches and soups. And that they are. While they’re generally booming at lunch, not as many folks know that they do a really great breakfast burrito. Now I know some of you may be ready to stop reading right about now. I know--I get it. I have a strained relationship with the breakfast burrito as well. Sometimes they're not hot all the way through; sometimes they're soggy. There's nothing like cold, watery eggs to get you going in the morning. But Hazel's burritos are none of those things. \u003c/p>\n\u003cp>What Hazel's burritos are--the thing that places them in the ugly category--is deliciously messy. It's not a good choice for eating while walking to work or chowing down in the car. You must sit down with a stack of napkins (and a fork would be preferable) to enjoy a Hazels' breakfast burrito. Messiness aside, the nice thing about Hazel’s is the simplicity. The breakfast burrito has eggs, cheese, avocado, salsa and a choice of chorizo, ham, bacon or tofu ($6.95). The ratio of ingredients is perfect: not too much cheese or salsa--where many breakfast burritos fail. And I'm not sure how they get the burrito so delightfully hot without losing the integrity of the avocado, but after seventeen years in business, they obviously know what they’re doing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/breakfast-burrito500.jpg\" alt=\"breakfast burrito\" title=\"breakfast burrito\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7642\">\u003c/p>\n\u003cp>Can you find a cheaper breakfast burrito over in the Mission? Sure. Can you find a more authentic, Mexican breakfast burrito? Absolutely. But I can't guarantee that it won’t be soggy, hot all the way through, or busting with fresh ingredients. You just can't help but fall a little bit in love with Hazel's pastel, vintage kitsch and the messy morning madness of the breakfast burrito. Dig in.\u003c/p>\n\u003cp>\u003ca href=\"http://hazelskitchen.com/home.html\">Hazel's Kitchen\u003c/a>\u003cbr>\n1319 18th Street\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n(415) 647-7941\u003cbr>\nHours: Mon.-Sat. 8 am-4 pm; Sun. 8:30 am-4 pm\u003c/p>\n\u003cp>\u003cstrong>Featured Recipe: Fraîche's Spiced Yogurt Muffin\u003c/strong>\u003cbr>\nOwner Patama Gur says they bake these muffins each morning as they really typify what Fraîche does: provide customers healthy, delicious that don't sacrifice on taste. These muffins were developed for Fraîche by Batter Bakery, and use Fraîche's low-fat unfrozen yogurt and applesauce instead of a lot of butter and oils to create an amazing treat that is less than 100 calories.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups flour\u003cbr>\n1 cup brown sugar\u003cbr>\n1 Tbsp. baking powder\u003cbr>\n1/2 tsp. salt\u003cbr>\n1/2 tsp. baking soda\u003cbr>\n2 tsp. cinnamon\u003cbr>\n1 tsp. allspice\u003cbr>\n1 tsp. nutmeg\u003cbr>\n1 tsp. cloves\u003cbr>\n2 large eggs, at room temperature\u003cbr>\n1 ½ cups. yogurt, room temperature\u003cbr>\n4 Tbsp. melted butter\u003cbr>\n1/4 cups unsweetened applesauce\u003cbr>\n1 tsp. vanilla\u003cbr>\n(For the topping: 2 Tbsp. sugar + ¼ tsp. nutmeg) \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 375 degrees.\u003cbr>\n2. Line 8 large or 14 to 16 standard muffin pans with paper muffin cups.\u003cbr>\n3. Whisk together dry ingredients in a large bowl until well combined.\u003cbr>\n4. In another small bowl, whisk eggs, yogurt, butter, applesauce, and vanilla. Add to flour mixture and mix together until just combined.\u003cbr>\n5. Scoop evenly into muffin cups and sprinkle with sugar nutmeg mixture.\u003cbr>\n6. Bake 18-20 minutes or until tester comes out clean.\u003cbr>\n Serve warm.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 8 large or 14 standard-sized muffins\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/7636/sf-breakfast-the-good-the-bad-and-the-ugly","authors":["5072"],"categories":["bayareabites_109","bayareabites_1875","bayareabites_12","bayareabites_1807","bayareabites_10","bayareabites_90","bayareabites_1248"],"tags":["bayareabites_477","bayareabites_1368","bayareabites_760","bayareabites_2889","bayareabites_131","bayareabites_2890"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. 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