![]() Newstrum fries to order and draws inspiration from classic French and Italian savory dishes-apple, fennel, and lemon work in a salad, so why not a fritter? 9th and Hennepin offers four well-considered doughnut adventures each week (one cake, one yeasted, one fritter, and one wild card), for pickup on Friday, Saturday, or Sunday. The setup, necessarily, evolved this year from 9th and Hennepin’s origins as a farmers market favorite, but the doughnut philosophy remains the same. ![]() But when someone places that box of warm doughnuts, direct from the fryer, in your hands, you understand. Inside a commissary kitchen in Delridge, Justin Newstrum subverts doughnuts’ identity from something you grab on the way to a meeting into an event that involves advance orders, a 10-minute pickup window, and a socially distanced sidewalk handoff. Northgateįresh fried creations from 9th and Hennepin might include an oatmeal cake doughnut with maple-cinnamon sugar and filled brioche thumbprints with cheescake custard and jam. ![]() The decision-making process would be overwhelming if Thav weren’t there to help you decide between plain chocolate, chocolate-coconut, or chocolate with sprinkles. A rainbow of icing (Lemon! Orange! Blueberry!) coat tender cake doughnuts twists glisten with chocolate or vanilla, and nearby apple fritters are roughly the size of a personal pan pizza. The family gets cranking not too long after midnight to fill its trays with multiple styles and endless variations on the classics. Though the room is small, the counter is mighty. Ballard, Capitol Hill, Denny Triangle, Downtown (currently closed), Greenlake Family DonutĪt the traffic-addled crossroads of Northgate, in a strip mall storefront the size of a guest bedroom, owner Pete Thav and his siblings pour coffee and box up fresh doughnuts for fiercely loyal regulars. A recent growth spurt produced a handful of shops around Seattle. Early experiments pouring chai into doughnut mix yielded the epically excellent french toast doughnut. ![]() The lineup of mostly cake doughnuts (plus the requisite raised twists, bars, and fritters) is equally beloved by omnivores, who appreciate the texture, and familiar, yet finessed flavors like chocolate topped with peanut butter, or raspberry-glazed vanilla. Along the way, Mighty-o embraced entirely plant-based recipes and became an unintended boon to Seattle’s sweet-toothed vegans. In the early aughts, this fledgling company set out to make organic doughnuts that reflected careful sourcing and environmental sensibilities. Mill CreekĮxperiments with chai yielded the Mighty-O french toast cake doughnut. But even gonzo creations (say, a bismark studded with bits of potato chip or Andes mints) are built with culinary intention, and unadorned classics like the glazed old -ashioned or cake doughnuts with sprinkles shine just as bright. Over the years, Mill Creek’s mighty doughnut destination has expanded into festive macarons and savory breakfast and lunch fare, but its calling card remains the same: A riotous rainbow of cake and yeasted doughnuts come in flavors like caramel apple, white chocolate raspberry, or Aztec chocolate, fiery with cinnamon and cayenne. Raised Doughnuts has secured a larger space in the new development going up across the way, but won’t make the leap across 23rd Avenue until early 2022. ![]() Online ordering, introduced during the pandemic, means doughnuts don’t sell out as quickly as they did in the early days. Kim posts each month’s flavors about 10 days in advance, but the weekend specials-a Friday cruller, Saturday’s everything bagel–inspired doughnut, and a filled confection on Sundays-are similarly adventurous. Even her doughnut holes, coated in freeze-dried raspberry dust, make innovation delicious. Kim was also an early Seattle proponent of mochi doughnuts, with their singular texture. While Raised does right by a few classics, good luck passing up monthly specials like caramel crunch crullers, or an orange-glazed classic topped with a squiggle of burnt sugar. Genuinely original creations hail from the busy mind of co-owner (and former Macrina head pastry chef) Mi Kim. At Raised Doughnuts, Mi Kim does magical things with freeze-dried raspberry dust. ![]()
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