Vail doughnut devotion
Call it a sweet escape. Close your eyes, breath in the sugary fried goodness and exhale the day. There’s something about that first bite of a warm doughnut that can make you feel like a carefree kid again. Warm doughnuts with dipping sauces, e-town, EdwardsWith visions of the doughnuts from his childhood in his head, e-town’s co-owner Miller Lewis added the treats to the Edwards eatery’s menu about a year ago and they’re now the top-selling dessert. There are three just-out-of-the-fryer doughnuts (and the respective holes) per order -one cinnamon-sugar, one sugar and one powdered sugar. Slide the chewy pastry through raspberry and chocolate sauce drizzled on the plate, or dip it in the creme anglaise served alongside. “A warm doughnut -there’s just something comforting about that,” Lewis said. Saigon cinnamon doughnuts with dulce de leche, Larkspur Restaurant, VailAt Larkspur, executive pastry chef Mark Metzger makes yeast-risen doughnuts every day, which are fried to order and tossed in a combination of sugar and Saigon cinnamon, a very potent spice from Sri Lanka. He caramelizes milk, heavy cream, vanilla, sugar and baking soda together before reducing it down to make the heavenly dulce de leche sauce served alongside. Metzger has been making the light gems for four years now and adjusted the recipe for high altitude when he joined Larkspur’s team a little over a year ago. “The secret to a great doughnut is love,” he said.Buttermilk cake doughnut, Honey Bun Bakery, GypsumPeter Kuhr, the owner of Honey Bun Bakery in Gypsum, has been frying doughnuts for the mom-and-pop bakery since 1992. The Gypsum resident made his first doughnut as a teenager and he’s been frying ever since. He makes about 50 dozen doughnuts each morning, including glazed, sugared and chocolate raised doughnuts, buttermilk cake doughnuts, apple fritters, cinnamon rolls and twists, jelly-filled bismarks and Bavarian-cream filled long johns. Out of that list, the plain-jane buttermilk cake doughnut rates as Kuhr’s favorite treat, he said. Most of the sugary treats end up in Eagle County convenience stores (The Shell Station in Edwards, Shop and Hop in Eagle-Vail, the Sinclair station in Eagle and Kum & Go in Eagle are a few) but early risers can enjoy them at the homey bakery, located at 430 2nd Street in Gypsum. Kuhn is open from 6 to 8 a.m. most mornings (this week the bakery is closed, but Kuhr plans to reopen next week). Warm maple-bacon doughnuts with apple butter, Tavern on the Square, VailDoughnuts laced with bacon and coated with maple syrup. Sounds like Homer Simpson’s dream come true. At Tavern on the Square at the Arrabelle, fried-to-order maple-bacon doughnuts are served with homemade apple butter. The dessert was “six months in the making,” while Chef Douglas Dodd, the executive chef for The Arrabelle at Vail Square, searched for the perfect recipe. Hunks of bacon dot the doughnuts, which are coated with maple syrup and served warm. “The bacon gives it that salty and smoky flavor that’s a great contradiction to the sweetness,” Dodd said. Zeppole with pomegranate and orange zest, Zino Ristorante, EdwardsZeppole are light, deep-fried dough balls served throughout Italy on St. Joseph’s Day (March 19) but thankfully you can get them anytime at Zino’s in Edwards where Pastry Chef Molly Harrison makes a pomegranate and orange zest version. Five of the tasty fritters come in an order and three sauces are served alongside – granny apple, caramel and vanilla mascarpone.