International Flavor, Local Ingredients: Get Your Mochi Donut Fix in the Bay
New Year’s Eve Appetizers: Sweet and Savory Maple-Bacon Donut Holes
The San Francisco Cronut (or CroNot): Finding, Sampling and Taste Testing Donut-Croissants
Crazy For Cronuts: Picking Apart The Tasty Trend
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But these days, social media is filled with images and mentions of the mochi donut. \u003c/p>\n\u003cp>The combination of the American donut and Japanese mochi, a traditional rice cake made of sweet glutinous rice flour, makes a food trend that is both yummy AND photogenic. The mochi rice flour adds a chewy, almost bouncy texture to a normally dense, cakey donut. And its eye-catching appearance comes from several donut balls stuck together to form a circular ring shape, making it look more like a bracelet than a snack.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mister-donut.com/\">Mister Donut\u003c/a> in Japan is credited with first selling this donut hybrid in 2003, where they call them “Pon de Rings.” Seeing how popular they were in Japan, second-generation baker, Chris Watanabe decided to start his own mochi donut shop in Honolulu called \u003ca href=\"http://modohawaii.com/\">MoDo Donuts\u003c/a> in 2017 and added signature glazes like lilikoi (passionfruit), matcha and black sesame.\u003c/p>\n\u003cp>By the time MoDo set up their first temporary pop-up shop in San Jose’s \u003ca href=\"https://mitsuwa.com/sj/\">Mitsuwa Marketplace\u003c/a> in April of 2018, Bay Area foodies waited upwards of 90 minutes just to get their hands on one of these donuts. Since then, MoDo’s pop-up shop has made appearances every few months in the South Bay, and their popularity hasn’t waned judging by continued long wait times.\u003c/p>\n\u003cfigure id=\"attachment_134805\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134805\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-2.jpg\" alt=\"Shared storefront between Yama-chan and Mochill\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shared storefront between Yama-chan and Mochill \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To be a recognizable part of any trend, timing is everything, and Mochill knew they wanted to be the first ones out of the gate in San Francisco. Their family business is more accustomed to making takoyaki (fried octopus puffs) in Honolulu where they have made a name for themselves with their restaurant, Yama-chan. When they decided to open a takoyaki in Japantown, they wanted to add a separate brand that would focus instead on a sweet snack. Enter \u003ca href=\"https://www.instagram.com/mochill_sf/\">Mochill\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Their mochi donuts don’t stray from the currently popular Pon de Ring style, but the owner’s son Taisuke Yamamoto says that Mochill’s main differentiator is their flavors and the addition of toppings like dried fruits, macadamia nuts, and cereal. “We have Fruity Pebbles, White Chocolate, Kinako (a soybean powder that’s a popular flavor in Japan), and we’re working on a peanut butter and jelly, and a Nutella flavor,” he says. They offer six flavors every day, three of which change every few days.\u003c/p>\n\u003cfigure id=\"attachment_134806\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134806\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-3.jpg\" alt=\"Flavors of the day displayed at Mochill\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flavors of the day displayed at Mochill \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since opening in July earlier this year, they’ve been selling out daily. “We sell-out an hour before we close every day. Weekends are pretty crazy. But I don’t think customers wait more than an hour.”\u003c/p>\n\u003cp>There’s no doubt that Mochill’s business is built on a trend, but Yamamoto believes their longevity is secure because of a flexible business model. “We’re trying to focus on mochi desserts, so we can do anything mochi. They don’t have to be donuts.” They plan on expanding the menu with other non-donut items and beverages in the future. Yamamoto says they’re also hoping to add more Bay Area locations and even expand to Southern California and Texas. “Our company mission is to spread the greatness of Japanese food culture.”\u003c/p>\n\u003cfigure id=\"attachment_134807\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134807\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-4.jpg\" alt=\"Third Culture Bakery owners, Sam Butarbutar and Wenter Shyu\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Third Culture Bakery owners, Sam Butarbutar and Wenter Shyu \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, not all mochi donuts follow the same formula. At \u003ca href=\"https://thirdculturebakery.com/\">Third Culture Bakery\u003c/a> in Berkeley, partners in business and in life, Chef Sam Butarbutar and Wenter Shyu started their wholesale business with their now famous mochi muffin back in 2016. But these days, their mochi donuts have become just as popular.\u003c/p>\n\u003cp>Butarbutar used to make an Indonesian sweet steamed rice cake with his Mom called Kueh Lapis, so using rice flour was something he was used to. The combination of his classic French pastry expertise along with his desire to create something that would be true to his heritage lead to the mochi muffin.\u003c/p>\n\u003cp>But it was Shyu who suggested trying the same idea with making a donut. At first, Butarbutar resisted. “After months of pestering him, he finally made one,” says Shyu, and that’s when his partner agreed to try selling it. In the Spring of 2018, they made four dozen the first day and sold out within an hour.\u003c/p>\n\u003cfigure id=\"attachment_134808\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134808\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-5.jpg\" alt=\"Display case of mochi muffins and donuts at Third Culture Bakery\" width=\"1920\" height=\"1386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-1020x736.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-1200x866.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Display case of mochi muffins and donuts at Third Culture Bakery \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I think people are just obsessed with donuts. This is just a different iteration of that,” says Shyu. “And the texture of a mochi donut is just incredible!”\u003c/p>\n\u003cp>Though they still have that signature chewy texture, Third Culture Bakery’s mochi donuts are not made in the pon de ring style, and they are also gluten-free, unlike most other mochi donuts. Butarbutar’s recipe is made solely with rice flour and not a rice/wheat flour blend like most others.\u003c/p>\n\u003cp>“Ours is a true butter mochi donut,” says Shyu “You get that velvety buttery texture with the chewiness of the mochi and it makes it slightly denser. And it’s baked, we don’t fry them. We use quality ingredients like Koda Farms rice flour from California. All the vibrant colors of our donuts come from the ingredients we use. We actually puree down fresh mangoes and passionfruit for our glaze.”\u003c/p>\n\u003cfigure id=\"attachment_134809\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134809\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-6.jpg\" alt=\"\" width=\"1920\" height=\"2562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-160x214.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-800x1068.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-768x1025.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-1020x1361.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-899x1200.jpg 899w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Third Culture Bakery mochi donuts. Top to bottom: Mango Passionfruit with Cocoa Nibs, Yuzu Lemon, Chocolate \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They’re hoping their efforts to be different will also work well in other markets. Plans are underway to open a Third Culture bakery/showroom as well as a matcha cafe in Denver by the end of the year, and another in Los Angeles next year. “Some people say that we’re not a ‘real’ mochi donut, but we’re not trying to take away from any other donuts out there,” says Shyu. “We’re just trying to add a different option. I think there’s room for everybody.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The success of both Third Culture and Mochill in such a short amount of time proves that even within a food trend, there’s room for more than one iteration. And if public demand is any indication, there’s still plenty of time left in the mochi donut’s 15 minutes of fame.\u003c/p>\n\n","blocks":[],"excerpt":"Originally found in Japan and Hawaii, the combination of the American donut and Japanese mochi makes a food trend that is both yummy AND photogenic.","status":"publish","parent":0,"modified":1569457196,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1126},"headData":{"title":"International Flavor, Local Ingredients: Get Your Mochi Donut Fix in the Bay | KQED","description":"Originally found in Japan and Hawaii, the combination of the American donut and Japanese mochi makes a food trend that is both yummy AND photogenic.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134758 https://ww2.kqed.org/bayareabites/?p=134758","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/09/25/international-flavor-local-ingredients-get-your-mochi-donut-fix-in-the-bay/","disqusTitle":"International Flavor, Local Ingredients: Get Your Mochi Donut Fix in the Bay","path":"/bayareabites/134758/international-flavor-local-ingredients-get-your-mochi-donut-fix-in-the-bay","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_45322,bayareabites_83526","label":"More Mochi to Munch On ","target":"_blank"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cupcakes, cake pops, and cronuts have all had their 15 minutes of fame in the food world. But these days, social media is filled with images and mentions of the mochi donut. \u003c/p>\n\u003cp>The combination of the American donut and Japanese mochi, a traditional rice cake made of sweet glutinous rice flour, makes a food trend that is both yummy AND photogenic. The mochi rice flour adds a chewy, almost bouncy texture to a normally dense, cakey donut. And its eye-catching appearance comes from several donut balls stuck together to form a circular ring shape, making it look more like a bracelet than a snack.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mister-donut.com/\">Mister Donut\u003c/a> in Japan is credited with first selling this donut hybrid in 2003, where they call them “Pon de Rings.” Seeing how popular they were in Japan, second-generation baker, Chris Watanabe decided to start his own mochi donut shop in Honolulu called \u003ca href=\"http://modohawaii.com/\">MoDo Donuts\u003c/a> in 2017 and added signature glazes like lilikoi (passionfruit), matcha and black sesame.\u003c/p>\n\u003cp>By the time MoDo set up their first temporary pop-up shop in San Jose’s \u003ca href=\"https://mitsuwa.com/sj/\">Mitsuwa Marketplace\u003c/a> in April of 2018, Bay Area foodies waited upwards of 90 minutes just to get their hands on one of these donuts. Since then, MoDo’s pop-up shop has made appearances every few months in the South Bay, and their popularity hasn’t waned judging by continued long wait times.\u003c/p>\n\u003cfigure id=\"attachment_134805\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134805\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-2.jpg\" alt=\"Shared storefront between Yama-chan and Mochill\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shared storefront between Yama-chan and Mochill \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To be a recognizable part of any trend, timing is everything, and Mochill knew they wanted to be the first ones out of the gate in San Francisco. Their family business is more accustomed to making takoyaki (fried octopus puffs) in Honolulu where they have made a name for themselves with their restaurant, Yama-chan. When they decided to open a takoyaki in Japantown, they wanted to add a separate brand that would focus instead on a sweet snack. Enter \u003ca href=\"https://www.instagram.com/mochill_sf/\">Mochill\u003c/a>.\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>Their mochi donuts don’t stray from the currently popular Pon de Ring style, but the owner’s son Taisuke Yamamoto says that Mochill’s main differentiator is their flavors and the addition of toppings like dried fruits, macadamia nuts, and cereal. “We have Fruity Pebbles, White Chocolate, Kinako (a soybean powder that’s a popular flavor in Japan), and we’re working on a peanut butter and jelly, and a Nutella flavor,” he says. They offer six flavors every day, three of which change every few days.\u003c/p>\n\u003cfigure id=\"attachment_134806\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134806\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-3.jpg\" alt=\"Flavors of the day displayed at Mochill\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flavors of the day displayed at Mochill \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since opening in July earlier this year, they’ve been selling out daily. “We sell-out an hour before we close every day. Weekends are pretty crazy. But I don’t think customers wait more than an hour.”\u003c/p>\n\u003cp>There’s no doubt that Mochill’s business is built on a trend, but Yamamoto believes their longevity is secure because of a flexible business model. “We’re trying to focus on mochi desserts, so we can do anything mochi. They don’t have to be donuts.” They plan on expanding the menu with other non-donut items and beverages in the future. Yamamoto says they’re also hoping to add more Bay Area locations and even expand to Southern California and Texas. “Our company mission is to spread the greatness of Japanese food culture.”\u003c/p>\n\u003cfigure id=\"attachment_134807\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134807\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-4.jpg\" alt=\"Third Culture Bakery owners, Sam Butarbutar and Wenter Shyu\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Third Culture Bakery owners, Sam Butarbutar and Wenter Shyu \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, not all mochi donuts follow the same formula. At \u003ca href=\"https://thirdculturebakery.com/\">Third Culture Bakery\u003c/a> in Berkeley, partners in business and in life, Chef Sam Butarbutar and Wenter Shyu started their wholesale business with their now famous mochi muffin back in 2016. But these days, their mochi donuts have become just as popular.\u003c/p>\n\u003cp>Butarbutar used to make an Indonesian sweet steamed rice cake with his Mom called Kueh Lapis, so using rice flour was something he was used to. The combination of his classic French pastry expertise along with his desire to create something that would be true to his heritage lead to the mochi muffin.\u003c/p>\n\u003cp>But it was Shyu who suggested trying the same idea with making a donut. At first, Butarbutar resisted. “After months of pestering him, he finally made one,” says Shyu, and that’s when his partner agreed to try selling it. In the Spring of 2018, they made four dozen the first day and sold out within an hour.\u003c/p>\n\u003cfigure id=\"attachment_134808\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134808\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-5.jpg\" alt=\"Display case of mochi muffins and donuts at Third Culture Bakery\" width=\"1920\" height=\"1386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-1020x736.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-1200x866.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Display case of mochi muffins and donuts at Third Culture Bakery \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I think people are just obsessed with donuts. This is just a different iteration of that,” says Shyu. “And the texture of a mochi donut is just incredible!”\u003c/p>\n\u003cp>Though they still have that signature chewy texture, Third Culture Bakery’s mochi donuts are not made in the pon de ring style, and they are also gluten-free, unlike most other mochi donuts. Butarbutar’s recipe is made solely with rice flour and not a rice/wheat flour blend like most others.\u003c/p>\n\u003cp>“Ours is a true butter mochi donut,” says Shyu “You get that velvety buttery texture with the chewiness of the mochi and it makes it slightly denser. And it’s baked, we don’t fry them. We use quality ingredients like Koda Farms rice flour from California. All the vibrant colors of our donuts come from the ingredients we use. We actually puree down fresh mangoes and passionfruit for our glaze.”\u003c/p>\n\u003cfigure id=\"attachment_134809\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134809\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-6.jpg\" alt=\"\" width=\"1920\" height=\"2562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-160x214.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-800x1068.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-768x1025.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-1020x1361.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-899x1200.jpg 899w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Third Culture Bakery mochi donuts. Top to bottom: Mango Passionfruit with Cocoa Nibs, Yuzu Lemon, Chocolate \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They’re hoping their efforts to be different will also work well in other markets. Plans are underway to open a Third Culture bakery/showroom as well as a matcha cafe in Denver by the end of the year, and another in Los Angeles next year. “Some people say that we’re not a ‘real’ mochi donut, but we’re not trying to take away from any other donuts out there,” says Shyu. “We’re just trying to add a different option. I think there’s room for everybody.”\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>The success of both Third Culture and Mochill in such a short amount of time proves that even within a food trend, there’s room for more than one iteration. And if public demand is any indication, there’s still plenty of time left in the mochi donut’s 15 minutes of fame.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134758/international-flavor-local-ingredients-get-your-mochi-donut-fix-in-the-bay","authors":["5127"],"categories":["bayareabites_2998","bayareabites_1516","bayareabites_1653","bayareabites_4084","bayareabites_1807","bayareabites_90","bayareabites_265","bayareabites_91"],"tags":["bayareabites_49","bayareabites_12011","bayareabites_9710","bayareabites_10052"],"featImg":"bayareabites_134803","label":"bayareabites"},"bayareabites_105321":{"type":"posts","id":"bayareabites_105321","meta":{"index":"posts_1591205157","site":"bayareabites","id":"105321","score":null,"sort":[1451520452000]},"guestAuthors":[],"slug":"new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes","title":"New Year’s Eve Appetizers: Sweet and Savory Maple-Bacon Donut Holes","publishDate":1451520452,"format":"image","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Nothing screams “Let’s Party!” like a whole mess of fresh donuts. I don’t know too many people who wouldn’t get a very large grin on their faces if presented with these maple bacon donuts. In fact, there could even be marriage proposals. \u003c/p>\n\u003cp>Made from a yeasted dough, these little bite-sized gems aren’t over-the-top sweet, and the bacon adds a nice salty tone, which pairs beautifully with the maple syrup added to both the donuts and the glaze. \u003c/p>\n\u003cp>This recipe makes a pile of donut holes, but you can certainly make bigger donuts from this dough if you like. Use a larger round cutter and for \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/02/fresh-from-the-fryer-vanilla-bean-glazed-raised-donuts/\" target=\"_blank\">classic raised donuts\u003c/a>, use a donut cutter. You’ll need to increase the fry time slightly if cooking larger donuts. \u003c/p>\n\u003cp>If you want to get really crazy, sauté some diced apple (peeled and cored of course) in a little butter, sugar, and cinnamon and add that to the dough with the bacon. I’d probably use about a cup of cooked apple, so maybe 2 apples total. \u003c/p>\n\u003cp>Any way you make them, these will definitely get the party started.\u003c/p>\n\u003cfigure id=\"attachment_105588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-final.jpg\" alt=\"Maple-Bacon Donut Holes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maple-Bacon Donut Holes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Maple-Bacon Donut Holes\u003c/h3>\n\u003cp>\u003cem>Makes about 56 donut holes\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Donuts\u003c/em>\u003c/strong>\n\u003cli>2¾ cups bread flour\u003c/li>\n\u003cli>1 cup whole milk, lukewarm (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>1 tbsp maple syrup\u003c/li>\n\u003cli>3 large egg yolks\u003c/li>\n\u003cli>1/4 cup unsalted butter, softened\u003c/li>\n\u003cli>1/2 lb thick slices good-quality bacon, cooked until crisp and finely chopped\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_105606\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-ingredients.jpg\" alt=\"Ingredients for the donut holes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for the donut holes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>\u003cem>Maple glaze\u003c/em>\u003c/strong>\n\u003cli>2 cups powdered sugar, sifted\u003c/li>\n\u003cli>1/4 cup maple syrup\u003c/li>\n\u003cli>2 tbsp warm water, plus more as needed\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>Pinch of kosher salt \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 stand for 10 minutes. Add the remaining 2 cups flour, the salt, egg yolks, butter, vanilla, and 1/3 cup of the finely chopped bacon (reserve the rest for decorating) 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_105599\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise.jpg\" alt=\"The prepared dough before it rises.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105599\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The prepared dough before it rises. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise.jpg\" alt=\"The prepared dough after it rises.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The prepared dough after it rises. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Flour 1 to 2 large rimmed baking sheets. On a floured work surface, roll out the dough to 1/2-inch thick. With a 1 1/2-inch round biscuit cutter, cut out donut holes. Re-roll the scraps and cut out additional holes.\u003c/li>\n\u003cfigure id=\"attachment_105595\" class=\"wp-caption aligncenter\" style=\"max-width: 1908px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-rolling.jpg\" alt=\"On a floured work surface, roll out the dough to 1/2-inch thick. \" width=\"1908\" height=\"1070\" class=\"size-full wp-image-105595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling.jpg 1908w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-400x224.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-1440x808.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-1180x662.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-960x538.jpg 960w\" sizes=\"(max-width: 1908px) 100vw, 1908px\">\u003cfigcaption class=\"wp-caption-text\">On a floured work surface, roll out the dough to 1/2-inch thick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>https://youtu.be/Ei8Aoqc-SGg\u003c/p>\n\u003cfigure id=\"attachment_105591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut.jpg\" alt=\"After cutting out the holes, re-roll the scraps to cut out additional holes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After cutting out the holes, re-roll the scraps to cut out additional holes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\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, 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: Sift the confectioners’ sugar into a bowl. Stir in the maple syrup, warm water, vanilla, and salt until smooth. Add more water if needed to make a loose glaze. Set aside, covered with plastic wrap, until needed.\u003c/li>\n\u003cfigure id=\"attachment_105604\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final.jpg\" alt=\"While the donuts rise, make the glaze: Sift the confectioners’ sugar into a bowl. Stir in the maple syrup, warm water, vanilla, and salt until smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">While the donuts rise, make the glaze: Sift the confectioners’ sugar into a bowl. Stir in the maple syrup, warm water, vanilla, and salt until smooth. \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.\u003c/li>\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, slotted spoon or tongs; 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.\n\u003c/li>\n\u003cp>https://youtu.be/o5iBX__B_QM\u003c/p>\n\u003cfigure id=\"attachment_105614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-fried.jpg\" alt=\"Remove the donuts, drain on a wire rack over a paper towel, and let cool slightly before glazing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105614\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the donuts, drain on a wire rack over a paper towel, and let cool slightly before glazing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the donuts are still warm, dip them into the glaze. Let the excess glaze drip off, and place on a wire rack set over a baking sheet. Immediately sprinkle them with bacon while the glaze is wet; let the glaze set before serving. The donuts are best the day they are made.\u003cbr>\n\u003cfigure id=\"attachment_105596\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-glazed.jpg\" alt=\"While the donuts are still warm, dip them into the glaze. Let the excess glaze drip off, and place on a wire rack set over a baking sheet. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">While the donuts are still warm, dip them into the glaze. Let the excess glaze drip off, and place on a wire rack set over a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-wirerack.jpg\" alt=\" Immediately sprinkle them with bacon while the glaze is wet; let the glaze set before serving.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Immediately sprinkle them with bacon while the glaze is wet; let the glaze set before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Maple and bacon are a match made in heaven, so why not stick them into donut holes for the ultimate in decadence.","status":"publish","parent":0,"modified":1451578985,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":921},"headData":{"title":"New Year’s Eve Appetizers: Sweet and Savory Maple-Bacon Donut Holes | KQED","description":"Maple and bacon are a match made in heaven, so why not stick them into donut holes for the ultimate in decadence.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"105321 http://ww2.kqed.org/bayareabites/?p=105321","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes/","disqusTitle":"New Year’s Eve Appetizers: Sweet and Savory Maple-Bacon Donut Holes","source":"Holiday Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/","path":"/bayareabites/105321/new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Nothing screams “Let’s Party!” like a whole mess of fresh donuts. I don’t know too many people who wouldn’t get a very large grin on their faces if presented with these maple bacon donuts. In fact, there could even be marriage proposals. \u003c/p>\n\u003cp>Made from a yeasted dough, these little bite-sized gems aren’t over-the-top sweet, and the bacon adds a nice salty tone, which pairs beautifully with the maple syrup added to both the donuts and the glaze. \u003c/p>\n\u003cp>This recipe makes a pile of donut holes, but you can certainly make bigger donuts from this dough if you like. Use a larger round cutter and for \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/02/fresh-from-the-fryer-vanilla-bean-glazed-raised-donuts/\" target=\"_blank\">classic raised donuts\u003c/a>, use a donut cutter. You’ll need to increase the fry time slightly if cooking larger donuts. \u003c/p>\n\u003cp>If you want to get really crazy, sauté some diced apple (peeled and cored of course) in a little butter, sugar, and cinnamon and add that to the dough with the bacon. I’d probably use about a cup of cooked apple, so maybe 2 apples total. \u003c/p>\n\u003cp>Any way you make them, these will definitely get the party started.\u003c/p>\n\u003cfigure id=\"attachment_105588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-final.jpg\" alt=\"Maple-Bacon Donut Holes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maple-Bacon Donut Holes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Maple-Bacon Donut Holes\u003c/h3>\n\u003cp>\u003cem>Makes about 56 donut 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>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Donuts\u003c/em>\u003c/strong>\n\u003cli>2¾ cups bread flour\u003c/li>\n\u003cli>1 cup whole milk, lukewarm (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>1 tbsp maple syrup\u003c/li>\n\u003cli>3 large egg yolks\u003c/li>\n\u003cli>1/4 cup unsalted butter, softened\u003c/li>\n\u003cli>1/2 lb thick slices good-quality bacon, cooked until crisp and finely chopped\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_105606\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-ingredients.jpg\" alt=\"Ingredients for the donut holes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for the donut holes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>\u003cem>Maple glaze\u003c/em>\u003c/strong>\n\u003cli>2 cups powdered sugar, sifted\u003c/li>\n\u003cli>1/4 cup maple syrup\u003c/li>\n\u003cli>2 tbsp warm water, plus more as needed\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>Pinch of kosher salt \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 stand for 10 minutes. Add the remaining 2 cups flour, the salt, egg yolks, butter, vanilla, and 1/3 cup of the finely chopped bacon (reserve the rest for decorating) 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_105599\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise.jpg\" alt=\"The prepared dough before it rises.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105599\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-prerise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The prepared dough before it rises. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise.jpg\" alt=\"The prepared dough after it rises.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-postrise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The prepared dough after it rises. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Flour 1 to 2 large rimmed baking sheets. On a floured work surface, roll out the dough to 1/2-inch thick. With a 1 1/2-inch round biscuit cutter, cut out donut holes. Re-roll the scraps and cut out additional holes.\u003c/li>\n\u003cfigure id=\"attachment_105595\" class=\"wp-caption aligncenter\" style=\"max-width: 1908px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-rolling.jpg\" alt=\"On a floured work surface, roll out the dough to 1/2-inch thick. \" width=\"1908\" height=\"1070\" class=\"size-full wp-image-105595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling.jpg 1908w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-400x224.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-1440x808.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-1180x662.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-rolling-960x538.jpg 960w\" sizes=\"(max-width: 1908px) 100vw, 1908px\">\u003cfigcaption class=\"wp-caption-text\">On a floured work surface, roll out the dough to 1/2-inch thick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\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/Ei8Aoqc-SGg'\n title='//www.youtube.com/embed/Ei8Aoqc-SGg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_105591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut.jpg\" alt=\"After cutting out the holes, re-roll the scraps to cut out additional holes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-dough-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After cutting out the holes, re-roll the scraps to cut out additional holes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\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, 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: Sift the confectioners’ sugar into a bowl. Stir in the maple syrup, warm water, vanilla, and salt until smooth. Add more water if needed to make a loose glaze. Set aside, covered with plastic wrap, until needed.\u003c/li>\n\u003cfigure id=\"attachment_105604\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final.jpg\" alt=\"While the donuts rise, make the glaze: Sift the confectioners’ sugar into a bowl. Stir in the maple syrup, warm water, vanilla, and salt until smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glaze-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">While the donuts rise, make the glaze: Sift the confectioners’ sugar into a bowl. Stir in the maple syrup, warm water, vanilla, and salt until smooth. \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.\u003c/li>\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, slotted spoon or tongs; 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.\n\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/o5iBX__B_QM'\n title='//www.youtube.com/embed/o5iBX__B_QM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_105614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-fried.jpg\" alt=\"Remove the donuts, drain on a wire rack over a paper towel, and let cool slightly before glazing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105614\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-fried-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the donuts, drain on a wire rack over a paper towel, and let cool slightly before glazing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the donuts are still warm, dip them into the glaze. Let the excess glaze drip off, and place on a wire rack set over a baking sheet. Immediately sprinkle them with bacon while the glaze is wet; let the glaze set before serving. The donuts are best the day they are made.\u003cbr>\n\u003cfigure id=\"attachment_105596\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-glazed.jpg\" alt=\"While the donuts are still warm, dip them into the glaze. Let the excess glaze drip off, and place on a wire rack set over a baking sheet. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-glazed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">While the donuts are still warm, dip them into the glaze. Let the excess glaze drip off, and place on a wire rack set over a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maplebacon-donuts-wirerack.jpg\" alt=\" Immediately sprinkle them with bacon while the glaze is wet; let the glaze set before serving.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maplebacon-donuts-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Immediately sprinkle them with bacon while the glaze is wet; let the glaze set before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/105321/new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes","authors":["5014","5015"],"series":["bayareabites_15124"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_278","bayareabites_12011","bayareabites_11795","bayareabites_15178","bayareabites_3202","bayareabites_1686"],"featImg":"bayareabites_105582","label":"source_bayareabites_105321"},"bayareabites_67784":{"type":"posts","id":"bayareabites_67784","meta":{"index":"posts_1591205157","site":"bayareabites","id":"67784","score":null,"sort":[1375905617000]},"guestAuthors":[],"slug":"the-san-francisco-cronut-or-cronot-finding-sampling-and-taste-testing-donut-croissants","title":"The San Francisco Cronut (or CroNot): Finding, Sampling and Taste Testing Donut-Croissants","publishDate":1375905617,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_67790\" class=\"wp-caption aligncenter\" style=\"max-width: 946px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts6.jpg\">\u003cimg class=\"size-full wp-image-67790\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts6.jpg\" alt=\"A sampling of cronuts to compare. Photo: Kelly O'Mara\" width=\"946\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sampling of cronuts to compare. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://ny.eater.com/archives/2013/08/the_cronut_line_is_the_summers_only_real_blockbuster.php\">Cronut craze\u003c/a> has very nearly reached its peak. After premiering at Ansel bakery in New York, the cronut became the talk of the town and of the internet this summer. Before it's five minutes are up, though, I wanted to actually eat one -- not just hear about people in New York raving over them and lining up overnight.\u003c/p>\n\u003cp>Fortunately, as the frenzy for the croissant/donut (or is donut/croissant?) comes to a head, the tasty treats have finally made their way to San Francisco. Monday, intrepid dessert lovers wiped out shelves after reports surfaced of the city's first CroNot -- not Cronut. \u003ca href=\"http://www.theposhbakery.com/scripts/openExtra.asp?extra=30\">Posh Bakery\u003c/a>, in the South Bay, unveiled their version of the pastry, but -- because the original bakery that pioneered the treat has copyrighted the name Cronut -- what we get is a CroNot.\u003c/p>\n\u003cp>The question as people licked their lips: Is the not as good as the nut?\u003c/p>\n\u003cfigure id=\"attachment_67787\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts2.jpg\">\u003cimg class=\"size-full wp-image-67787\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts2.jpg\" alt=\"Posh's CroNots come in four flavors -- glazed, cinnamon-sugar, strawberry and chocolate. Photo: Kelly O'Mara\" width=\"1000\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Posh's CroNots come in four flavors -- glazed, cinnamon-sugar, strawberry and chocolate. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67785\" class=\"wp-caption aligncenter\" style=\"max-width: 906px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/crontus4.jpg\">\u003cimg class=\"size-full wp-image-67785\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/crontus4.jpg\" alt=\"Cronuts have flaky layers, like a croissant, but are fried and iced and rolled in sugar, like a donut. Photo: Kelly O'Mara\" width=\"906\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cronuts have flaky layers, like a croissant, but are fried and iced and rolled in sugar, like a donut. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>The Posh Bakery is a wholesaler, so its wares either have to be bought \u003ca href=\"http://www.theposhbakery.com/scripts/openExtra.asp?extra=2\">wholesale online\u003c/a> or purchased from a retail bakery that orders from Posh. To date, Posh's CroNots can be found at all \u003ca href=\"http://www.leesdeli.com/\">Lee's Deli\u003c/a> locations, which are primarily in the financial district, and at Java Trading Company at Fifth and Mission. (Posh's offerings will likely expand to other bakeries soon and then, once they're easy to find, they will no longer be cool. Obviously.) New CroNots are delivered each morning at these locations. But, be forewarned, I arrived at Lee's at 7:50 a.m. and they were very nearly sold out.\u003c/p>\n\u003cfigure id=\"attachment_67791\" class=\"wp-caption alignleft\" style=\"max-width: 163px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts7.jpg\">\u003cimg class=\"size-medium wp-image-67791\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts7-163x290.jpg\" alt=\"Lee's Deli on California in the financial district hand the elusive CroNots. All the Lee's locations get deliveries each morning. Photo: Kelly O'Mara\" width=\"163\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lee's Deli on California in the financial district hand the elusive CroNots. All the Lee's locations get deliveries each morning. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>After calling around before driving around, I found three CroNots at the Lee's at 550 California St. They come in individual plastic packages, with labels marking which of four flavors is inside. You can pick from glazed, cinnamon-sugar, strawberry or chocolate. While the unfilled variety appears to be more common, Posh Bakery also makes each of the flavors with cream filling.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As the cronut craze has become mainstream, more and more bakeries across the country have tried their hand at their own non-copyrighted versions. You can make your own with \u003ca href=\"http://www.pillsbury.com/recipes/salted-caramel-crescent-doughnuts/aa82e7d1-c07f-4352-8f85-82fda77602d9\">Pillsbury's recipe\u003c/a> and \u003ca href=\"http://newsfeed.time.com/2013/07/31/dunkin-donuts-cashes-in-on-the-cronut-craze/\">even Dunkin' Donuts in South Korea has a cronut attempt\u003c/a>, the New York Pie Donut. In the Bay Area, Posh was reported to be the first and only cronut counterfeiter.\u003c/p>\n\u003cp>But, it turns out a small bakery in Marin County was already churning our croissant-donuts; they were just keeping it quiet. On a Twitter tip from a friend, before hitting up Lee's, I showed up bright and early at \u003ca href=\"http://www.beths.com/\">Beth's Community Kitchen in Mill Valley\u003c/a>. Beth's is a small bakery tucked in between other shops and I nearly walked past it at first. What they make may not be the original cronut -- \"it's our own take,\" said the baker -- and you may have to ask for it specifically from the back, but the cinnamon-sugar (cream-filled or sans cream) pastries have all the makings of a croissant combined with a donut.\u003c/p>\n\u003cfigure id=\"attachment_67789\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts5.jpg\">\u003cimg class=\"size-full wp-image-67789\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts5.jpg\" alt=\"Beth's Community Kitchen's cronuts were flakier and lighter than the CroNot variety. Photo: Kelly O'Mara\" width=\"1000\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beth's Community Kitchen's cronuts were flakier and lighter than the CroNot variety. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Fully-loaded with five different cronuts, I began my taste testing.\u003c/p>\n\u003cp>The Beth's cronuts are more croissant-like than donut. The pastries are flaky and light, tasting like a chewy croissant that simply has a cinnamon-sugar shell. The cream in the cream-filled cronut from Beth's was similar to icing, sweet and slightly lemon-flavored.\u003c/p>\n\u003cfigure id=\"attachment_67788\" class=\"wp-caption alignleft\" style=\"max-width: 195px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts3.jpg\">\u003cimg class=\"size-medium wp-image-67788\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts3-195x290.jpg\" alt=\"The cinnamon-sugar CroNot, though heavier, still shows off the tell-tale croissant-like layers of dough. Photo: Kelly O'Mara\" width=\"195\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cinnamon-sugar CroNot, though heavier, still shows off the tell-tale croissant-like layers of dough. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>By comparison, the Posh Bakery CroNot is more donut than croissant. The cinnamon-sugar options from each of the two bakeries offered the cleanest taste test comparison, since icing and flavors couldn't confuse the senses. Posh's version was heavier and more cake-like -- though both bakeries made their cronuts with layers of dough that flake away as you eat (making the sweets challenging to cut apart).\u003c/p>\n\u003cp>The iced CroNots tasted even more similar to donuts than the cinnamon-sugar version, with the sweetness of the icing making it difficult to tell what exactly you were eating. Is it a croissant? Is a donut? The strawberry-frosted CroNut was by far the sweetest of the five -- and bore only a passing resemblance to the breakfast meal.\u003c/p>\n\u003cp>Whether you'll prefer the more donut-like or the more croissant-like of the cronuts is really a question of what you're looking for in a morning dessert. I preferred the plain cinnamon-sugar from Beth's, as it tasted like a morning bun or some other unique, light pastry concoction. Eating a strawberry-iced layered cake thing before 9 a.m. just felt a little rough, so perhaps the Posh's CroNots are more of an evening breakfast dessert.\u003c/p>\n\u003cp>But, no matter which you choose, they're all intensely sweet.\u003c/p>\n\u003cp>Beth's offering costs $3.50 for the non-filled and $5 for the filled. Posh's variety (bought from Lee's) are just $2.50. Buy all the different kinds and compare -- though be forewarned it may be safer on your stomach to just eat one donut and one croissant separately.\u003c/p>\n\u003cp>Cronuts: combining the best (or worst?) of the donut and croissant since May 2013.\u003c/p>\n\u003cp>\u003cstrong>If you go:\u003c/strong>\u003c/p>\n\u003cp>Lee's Deli\u003cbr>\nmultiple locations\u003cbr>\n\u003ca href=\"http://www.leesdeli.com/\">www.leesdeli.com\u003c/a>\u003cbr>\nMost locations open Mon-Fri: 6 a.m. to 4 p.m. (hours vary)\u003c/p>\n\u003cp>Java Trading Company\u003cbr>\n100 5th St, San Francisco\u003cbr>\n415-243-9723\u003cbr>\nMon-Fri: 6:45 a.m. to 5 p.m.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Beth's Community Kitchen\u003cbr>\n34 Miller Ave., Mill Valley\u003cbr>\n415-383-3991\u003cbr>\n\u003ca href=\"http://www.beths.com/\">www.beths.com\u003c/a>\u003cbr>\nWeekdays: 7 a.m. to 5 p.m., closed Tuesday\u003cbr>\nWeekends: 8:30 a.m. to 5 p.m.\u003c/p>\n\u003cfigure id=\"attachment_67786\" class=\"wp-caption aligncenter\" style=\"max-width: 1057px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts1.jpg\">\u003cimg class=\"size-full wp-image-67786\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts1.jpg\" alt=\"The five cronuts after sampling. Photo: Kelly O'Mara\" width=\"1057\" height=\"971\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The five cronuts after sampling. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Cronuts (or CroNots) have finally made their way to the Bay Area -- and it turns out they were, secretly, already here. We do a taste test and tell you where to get the sweet treats before the craze passes.","status":"publish","parent":0,"modified":1383301395,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1056},"headData":{"title":"The San Francisco Cronut (or CroNot): Finding, Sampling and Taste Testing Donut-Croissants | KQED","description":"Cronuts (or CroNots) have finally made their way to the Bay Area -- and it turns out they were, secretly, already here. We do a taste test and tell you where to get the sweet treats before the craze passes.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"67784 http://blogs.kqed.org/bayareabites/?p=67784","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/07/the-san-francisco-cronut-or-cronot-finding-sampling-and-taste-testing-donut-croissants/","disqusTitle":"The San Francisco Cronut (or CroNot): Finding, Sampling and Taste Testing Donut-Croissants","path":"/bayareabites/67784/the-san-francisco-cronut-or-cronot-finding-sampling-and-taste-testing-donut-croissants","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67790\" class=\"wp-caption aligncenter\" style=\"max-width: 946px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts6.jpg\">\u003cimg class=\"size-full wp-image-67790\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts6.jpg\" alt=\"A sampling of cronuts to compare. Photo: Kelly O'Mara\" width=\"946\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sampling of cronuts to compare. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://ny.eater.com/archives/2013/08/the_cronut_line_is_the_summers_only_real_blockbuster.php\">Cronut craze\u003c/a> has very nearly reached its peak. After premiering at Ansel bakery in New York, the cronut became the talk of the town and of the internet this summer. Before it's five minutes are up, though, I wanted to actually eat one -- not just hear about people in New York raving over them and lining up overnight.\u003c/p>\n\u003cp>Fortunately, as the frenzy for the croissant/donut (or is donut/croissant?) comes to a head, the tasty treats have finally made their way to San Francisco. Monday, intrepid dessert lovers wiped out shelves after reports surfaced of the city's first CroNot -- not Cronut. \u003ca href=\"http://www.theposhbakery.com/scripts/openExtra.asp?extra=30\">Posh Bakery\u003c/a>, in the South Bay, unveiled their version of the pastry, but -- because the original bakery that pioneered the treat has copyrighted the name Cronut -- what we get is a CroNot.\u003c/p>\n\u003cp>The question as people licked their lips: Is the not as good as the nut?\u003c/p>\n\u003cfigure id=\"attachment_67787\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts2.jpg\">\u003cimg class=\"size-full wp-image-67787\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts2.jpg\" alt=\"Posh's CroNots come in four flavors -- glazed, cinnamon-sugar, strawberry and chocolate. Photo: Kelly O'Mara\" width=\"1000\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Posh's CroNots come in four flavors -- glazed, cinnamon-sugar, strawberry and chocolate. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67785\" class=\"wp-caption aligncenter\" style=\"max-width: 906px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/crontus4.jpg\">\u003cimg class=\"size-full wp-image-67785\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/crontus4.jpg\" alt=\"Cronuts have flaky layers, like a croissant, but are fried and iced and rolled in sugar, like a donut. Photo: Kelly O'Mara\" width=\"906\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cronuts have flaky layers, like a croissant, but are fried and iced and rolled in sugar, like a donut. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>The Posh Bakery is a wholesaler, so its wares either have to be bought \u003ca href=\"http://www.theposhbakery.com/scripts/openExtra.asp?extra=2\">wholesale online\u003c/a> or purchased from a retail bakery that orders from Posh. To date, Posh's CroNots can be found at all \u003ca href=\"http://www.leesdeli.com/\">Lee's Deli\u003c/a> locations, which are primarily in the financial district, and at Java Trading Company at Fifth and Mission. (Posh's offerings will likely expand to other bakeries soon and then, once they're easy to find, they will no longer be cool. Obviously.) New CroNots are delivered each morning at these locations. But, be forewarned, I arrived at Lee's at 7:50 a.m. and they were very nearly sold out.\u003c/p>\n\u003cfigure id=\"attachment_67791\" class=\"wp-caption alignleft\" style=\"max-width: 163px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts7.jpg\">\u003cimg class=\"size-medium wp-image-67791\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts7-163x290.jpg\" alt=\"Lee's Deli on California in the financial district hand the elusive CroNots. All the Lee's locations get deliveries each morning. Photo: Kelly O'Mara\" width=\"163\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lee's Deli on California in the financial district hand the elusive CroNots. All the Lee's locations get deliveries each morning. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>After calling around before driving around, I found three CroNots at the Lee's at 550 California St. They come in individual plastic packages, with labels marking which of four flavors is inside. You can pick from glazed, cinnamon-sugar, strawberry or chocolate. While the unfilled variety appears to be more common, Posh Bakery also makes each of the flavors with cream filling.\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>As the cronut craze has become mainstream, more and more bakeries across the country have tried their hand at their own non-copyrighted versions. You can make your own with \u003ca href=\"http://www.pillsbury.com/recipes/salted-caramel-crescent-doughnuts/aa82e7d1-c07f-4352-8f85-82fda77602d9\">Pillsbury's recipe\u003c/a> and \u003ca href=\"http://newsfeed.time.com/2013/07/31/dunkin-donuts-cashes-in-on-the-cronut-craze/\">even Dunkin' Donuts in South Korea has a cronut attempt\u003c/a>, the New York Pie Donut. In the Bay Area, Posh was reported to be the first and only cronut counterfeiter.\u003c/p>\n\u003cp>But, it turns out a small bakery in Marin County was already churning our croissant-donuts; they were just keeping it quiet. On a Twitter tip from a friend, before hitting up Lee's, I showed up bright and early at \u003ca href=\"http://www.beths.com/\">Beth's Community Kitchen in Mill Valley\u003c/a>. Beth's is a small bakery tucked in between other shops and I nearly walked past it at first. What they make may not be the original cronut -- \"it's our own take,\" said the baker -- and you may have to ask for it specifically from the back, but the cinnamon-sugar (cream-filled or sans cream) pastries have all the makings of a croissant combined with a donut.\u003c/p>\n\u003cfigure id=\"attachment_67789\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts5.jpg\">\u003cimg class=\"size-full wp-image-67789\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts5.jpg\" alt=\"Beth's Community Kitchen's cronuts were flakier and lighter than the CroNot variety. Photo: Kelly O'Mara\" width=\"1000\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beth's Community Kitchen's cronuts were flakier and lighter than the CroNot variety. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Fully-loaded with five different cronuts, I began my taste testing.\u003c/p>\n\u003cp>The Beth's cronuts are more croissant-like than donut. The pastries are flaky and light, tasting like a chewy croissant that simply has a cinnamon-sugar shell. The cream in the cream-filled cronut from Beth's was similar to icing, sweet and slightly lemon-flavored.\u003c/p>\n\u003cfigure id=\"attachment_67788\" class=\"wp-caption alignleft\" style=\"max-width: 195px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts3.jpg\">\u003cimg class=\"size-medium wp-image-67788\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts3-195x290.jpg\" alt=\"The cinnamon-sugar CroNot, though heavier, still shows off the tell-tale croissant-like layers of dough. Photo: Kelly O'Mara\" width=\"195\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cinnamon-sugar CroNot, though heavier, still shows off the tell-tale croissant-like layers of dough. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>By comparison, the Posh Bakery CroNot is more donut than croissant. The cinnamon-sugar options from each of the two bakeries offered the cleanest taste test comparison, since icing and flavors couldn't confuse the senses. Posh's version was heavier and more cake-like -- though both bakeries made their cronuts with layers of dough that flake away as you eat (making the sweets challenging to cut apart).\u003c/p>\n\u003cp>The iced CroNots tasted even more similar to donuts than the cinnamon-sugar version, with the sweetness of the icing making it difficult to tell what exactly you were eating. Is it a croissant? Is a donut? The strawberry-frosted CroNut was by far the sweetest of the five -- and bore only a passing resemblance to the breakfast meal.\u003c/p>\n\u003cp>Whether you'll prefer the more donut-like or the more croissant-like of the cronuts is really a question of what you're looking for in a morning dessert. I preferred the plain cinnamon-sugar from Beth's, as it tasted like a morning bun or some other unique, light pastry concoction. Eating a strawberry-iced layered cake thing before 9 a.m. just felt a little rough, so perhaps the Posh's CroNots are more of an evening breakfast dessert.\u003c/p>\n\u003cp>But, no matter which you choose, they're all intensely sweet.\u003c/p>\n\u003cp>Beth's offering costs $3.50 for the non-filled and $5 for the filled. Posh's variety (bought from Lee's) are just $2.50. Buy all the different kinds and compare -- though be forewarned it may be safer on your stomach to just eat one donut and one croissant separately.\u003c/p>\n\u003cp>Cronuts: combining the best (or worst?) of the donut and croissant since May 2013.\u003c/p>\n\u003cp>\u003cstrong>If you go:\u003c/strong>\u003c/p>\n\u003cp>Lee's Deli\u003cbr>\nmultiple locations\u003cbr>\n\u003ca href=\"http://www.leesdeli.com/\">www.leesdeli.com\u003c/a>\u003cbr>\nMost locations open Mon-Fri: 6 a.m. to 4 p.m. (hours vary)\u003c/p>\n\u003cp>Java Trading Company\u003cbr>\n100 5th St, San Francisco\u003cbr>\n415-243-9723\u003cbr>\nMon-Fri: 6:45 a.m. to 5 p.m.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Beth's Community Kitchen\u003cbr>\n34 Miller Ave., Mill Valley\u003cbr>\n415-383-3991\u003cbr>\n\u003ca href=\"http://www.beths.com/\">www.beths.com\u003c/a>\u003cbr>\nWeekdays: 7 a.m. to 5 p.m., closed Tuesday\u003cbr>\nWeekends: 8:30 a.m. to 5 p.m.\u003c/p>\n\u003cfigure id=\"attachment_67786\" class=\"wp-caption aligncenter\" style=\"max-width: 1057px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts1.jpg\">\u003cimg class=\"size-full wp-image-67786\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts1.jpg\" alt=\"The five cronuts after sampling. Photo: Kelly O'Mara\" width=\"1057\" height=\"971\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The five cronuts after sampling. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/67784/the-san-francisco-cronut-or-cronot-finding-sampling-and-taste-testing-donut-croissants","authors":["1459"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_1653","bayareabites_4084","bayareabites_1875","bayareabites_10"],"tags":["bayareabites_12179","bayareabites_12012","bayareabites_12009","bayareabites_12011","bayareabites_8457"],"featImg":"bayareabites_67816","label":"bayareabites"},"bayareabites_65310":{"type":"posts","id":"bayareabites_65310","meta":{"index":"posts_1591205157","site":"bayareabites","id":"65310","score":null,"sort":[1373906272000]},"guestAuthors":[],"slug":"crazy-for-cronuts-picking-apart-the-tasty-trend","title":"Crazy For Cronuts: Picking Apart The Tasty Trend","publishDate":1373906272,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_65319\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/cronut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/cronut-1024x768.jpg\" alt=\"Chef Dominique Ansel makes cronuts, a croissant-donut hybrid, at his New York bakery in June. Photo: Richard Drew/AP\" width=\"1024\" height=\"768\" class=\"size-large wp-image-65319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Dominique Ansel makes cronuts, a croissant-donut hybrid, at his New York bakery in June. Photo: Richard Drew/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/07/13/201807306/crazy-for-cronuts-picking-apart-the-tasty-trend\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/07/20130713_atc_04.mp3\"] \u003c/p>\n\u003cp>Post by Amy Held, \u003ca href=\"http://www.npr.org/2013/07/13/201807306/crazy-for-cronuts-picking-apart-the-tasty-trend\">The Salt at NPR Food\u003c/a> (7/13/13)\u003c/p>\n\u003cp>You have probably never tasted it, but you have likely heard of it: the cronut.\u003c/p>\n\u003cp>It rolled out in May at \u003ca href=\"http://dominiqueansel.com/\">Dominique Ansel Bakery\u003c/a> in New York City. Since then, it has taken off. A black market has sprung up, with scalpers selling them for up to \u003ca href=\"http://www.croissantdoughnut.com/\">$100 a pop\u003c/a>. Social and traditional media have lit up with coverage, and imitators around the world are trying to tap in on the success.\u003c/p>\n\u003cp>Chef-owner Dominique Ansel only makes about 300 cronuts a day. Some customers camp out overnight to get their hands on one. And some leave disappointed: Cronuts always sells out.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lee Hatch didn't let that dissuade her. She and her husband were visiting Manhattan from Sydney, Australia, where they'd first hear about the cronut.\u003c/p>\n\u003cp>\"This is our third attempt of lining up here,\" Hatch says. \"And we thought, well, we're on holiday, we're here for a month, so we'll give it a go if it's the last thing we do before we go home.\"\u003c/p>\n\u003cp>Ansel worked on the recipe for two months, trying to perfect a dough that would hold up in the fryer and could be filled with cream, without becoming too soft.\u003c/p>\n\u003cp>He finally hit on a winning recipe, \"something that people have not seen before,\" he says. \"It's something that has a doughnut shape, it's flaky like a croissant, and that's why it's called a 'cronut.' \"\u003c/p>\n\u003cp>So why has it caught on?\u003c/p>\n\u003cp>Irma Zandl is president of the consumer trends company \u003ca href=\"http://zandlgroup.com/\">Zandl Group\u003c/a>. \"There are parts of the brain that become super active when a fad idea is heard, and people want to pass it on,\" she says.\u003c/p>\n\u003cp>Then there is the nostalgia factor.\u003c/p>\n\u003cp>Allison Carruth is author of the \u003ca href=\"http://www.amazon.com/Global-Appetites-American-Power-Literature/dp/1107032822\">new book\u003c/a>, \u003cem>Global Appetites: American Power and the Literature in Food\u003c/em>. She says Americans get wrapped up in foods that are tied up with a longing, \"for the stuff of childhood and the stuff of our past, or at least our imagined past.\"\u003c/p>\n\u003cp>You can trace food trends back to the Renaissance, she says, when chocolate and spices took off. And in a way, it's not complicated: We like things that taste good.\u003c/p>\n\u003cp>\"There is a kind of fundamental and even primal impulse in the human brain for food to also be pleasurable and to be communal and shared and delicious,\" Carruth says.\u003c/p>\n\u003cp>But a big difference between the Renaissance and today? Technology.\u003c/p>\n\u003cp>\"One of the things that we've seen with the advent of all these blogs and social media is that people's desire to be tapped in and to be perceived to be somebody who is in the know is much greater,\" Zandl says.\u003c/p>\n\u003cp>The \u003cem>New York Magazine\u003c/em> food blog Grub Street \u003ca href=\"http://www.grubstreet.com/2013/05/dominique-ansel-cronut.html\">wrote about the cronut\u003c/a> when Ansel first made them.\u003c/p>\n\u003cp>\"And on the same night,\" Ansel says, \"they called us and told us that their traffic on the website increased 300 percent, and they had over 140,000 links to the website.\"\u003c/p>\n\u003cp>It was then, Ansel says, he knew he had a hit. And the long lines outside the bakery are, in fact, part of it.\u003c/p>\n\u003cp>\"The waiting itself is a huge part of the pleasure,\" Carruth says. \"Not only because we feel we're participating in something that's fashionable or trendy, but because we're sort of signalling that we value a certain kind of experience.\"\u003c/p>\n\u003cp>And for those who can't make it to New York City to wait in a line, imitations have sprung up all over.\u003c/p>\n\u003cp>Ansel has trademarked the name \"cronut,\" but in Washington, D.C., you can buy a \u003ca href=\"http://www.chocolatecrust.com/\">doissant\u003c/a>; in Vancouver, a \u003ca href=\"http://swissbakery.ca/\">frissant\u003c/a>; and in the Philippines, Dunkin' Donuts has introduced the Donut Croissant. A Dunkin' Donuts spokesman says they have no plans to sell it in the United States at this time.\u003c/p>\n\u003cp>So how long can the cronut buzz last? As with everything else, there is a shelf life.\u003c/p>\n\u003cp>\"We can only sustain so long one product, one brand, one entrepreneur having the spotlight,\" Carruth says. \"So I would be surprised if a year from now there are still 10,000 tweets a month about the cronut.\"\u003c/p>\n\u003cp>Zandl says \"it's going to wear off,\" but he says that's not necessarily a bad thing for Ansel.\u003c/p>\n\u003cfigure id=\"attachment_65318\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/cronut1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/cronut1-290x217.jpg\" alt=\"Hopeful customers line up outside New York's Dominique Ansel Bakery to purchase cronuts. Photo: Richard Drew/AP\" width=\"290\" height=\"217\" class=\"size-medium wp-image-65318\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hopeful customers line up outside New York's Dominique Ansel Bakery to purchase cronuts. Photo: Richard Drew/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's put him on the map in a way that he could not have imagined,\" Zandl says. \"I think he will be able to parlay it into something more for his business.\"\u003c/p>\n\u003cp>Ansel says he won't forsake his other pastries for the cronut.\u003c/p>\n\u003cp>\"Before the cronut, we were very, very busy at the bakery,\" he says. \"If the cronut is not here tomorrow, we'll still be very busy.\"\u003c/p>\n\u003cp>And despite the current frenzy, Ansel says, he is not interested in mass-producing the cronut or jacking up the price. For now, he is still charging the original $5 per cronut and limiting customers to two each.\u003c/p>\n\u003cp>The flavors change each month — July's is blackberry lime. Ansel says he hasn't yet decided on August's flavor, but is considering coconut and passion fruit. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The cronut, a croissant-doughnut hybrid, has skyrocketed ever since Dominique Ansel started selling it at his New York City bakery this spring. Patrons line up for hours, and scalpers have jacked up the price exponentially.","status":"publish","parent":0,"modified":1373906272,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":932},"headData":{"title":"Crazy For Cronuts: Picking Apart The Tasty Trend | KQED","description":"The cronut, a croissant-doughnut hybrid, has skyrocketed ever since Dominique Ansel started selling it at his New York City bakery this spring. Patrons line up for hours, and scalpers have jacked up the price exponentially.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"65310 http://blogs.kqed.org/bayareabites/?p=65310","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/15/crazy-for-cronuts-picking-apart-the-tasty-trend/","disqusTitle":"Crazy For Cronuts: Picking Apart The Tasty Trend","nprByline":"Amy Held","nprStoryId":"201807306","nprApiLink":"http://api.npr.org/query?id=201807306&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2013/07/13/201807306/crazy-for-cronuts-picking-apart-the-tasty-trend?ft=3&f=201807306","nprRetrievedStory":"1","nprPubDate":"Sat, 13 Jul 2013 23:13:00 -0400","nprStoryDate":"Sat, 13 Jul 2013 15:00:00 -0400","nprLastModifiedDate":"Sat, 13 Jul 2013 23:14:57 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/07/20130713_atc_04.mp3?orgId=1&topicId=1053&ft=3&f=201807306","nprAudioM3u":"http://api.npr.org/m3u/1201852490-67d202.m3u?orgId=1&topicId=1053&ft=3&f=201807306","path":"/bayareabites/65310/crazy-for-cronuts-picking-apart-the-tasty-trend","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/07/20130713_atc_04.mp3?orgId=1&topicId=1053&ft=3&f=201807306","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65319\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/cronut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/cronut-1024x768.jpg\" alt=\"Chef Dominique Ansel makes cronuts, a croissant-donut hybrid, at his New York bakery in June. Photo: Richard Drew/AP\" width=\"1024\" height=\"768\" class=\"size-large wp-image-65319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Dominique Ansel makes cronuts, a croissant-donut hybrid, at his New York bakery in June. Photo: Richard Drew/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/07/13/201807306/crazy-for-cronuts-picking-apart-the-tasty-trend\">All Things Considered\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/07/20130713_atc_04.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Amy Held, \u003ca href=\"http://www.npr.org/2013/07/13/201807306/crazy-for-cronuts-picking-apart-the-tasty-trend\">The Salt at NPR Food\u003c/a> (7/13/13)\u003c/p>\n\u003cp>You have probably never tasted it, but you have likely heard of it: the cronut.\u003c/p>\n\u003cp>It rolled out in May at \u003ca href=\"http://dominiqueansel.com/\">Dominique Ansel Bakery\u003c/a> in New York City. Since then, it has taken off. A black market has sprung up, with scalpers selling them for up to \u003ca href=\"http://www.croissantdoughnut.com/\">$100 a pop\u003c/a>. Social and traditional media have lit up with coverage, and imitators around the world are trying to tap in on the success.\u003c/p>\n\u003cp>Chef-owner Dominique Ansel only makes about 300 cronuts a day. Some customers camp out overnight to get their hands on one. And some leave disappointed: Cronuts always sells out.\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>Lee Hatch didn't let that dissuade her. She and her husband were visiting Manhattan from Sydney, Australia, where they'd first hear about the cronut.\u003c/p>\n\u003cp>\"This is our third attempt of lining up here,\" Hatch says. \"And we thought, well, we're on holiday, we're here for a month, so we'll give it a go if it's the last thing we do before we go home.\"\u003c/p>\n\u003cp>Ansel worked on the recipe for two months, trying to perfect a dough that would hold up in the fryer and could be filled with cream, without becoming too soft.\u003c/p>\n\u003cp>He finally hit on a winning recipe, \"something that people have not seen before,\" he says. \"It's something that has a doughnut shape, it's flaky like a croissant, and that's why it's called a 'cronut.' \"\u003c/p>\n\u003cp>So why has it caught on?\u003c/p>\n\u003cp>Irma Zandl is president of the consumer trends company \u003ca href=\"http://zandlgroup.com/\">Zandl Group\u003c/a>. \"There are parts of the brain that become super active when a fad idea is heard, and people want to pass it on,\" she says.\u003c/p>\n\u003cp>Then there is the nostalgia factor.\u003c/p>\n\u003cp>Allison Carruth is author of the \u003ca href=\"http://www.amazon.com/Global-Appetites-American-Power-Literature/dp/1107032822\">new book\u003c/a>, \u003cem>Global Appetites: American Power and the Literature in Food\u003c/em>. She says Americans get wrapped up in foods that are tied up with a longing, \"for the stuff of childhood and the stuff of our past, or at least our imagined past.\"\u003c/p>\n\u003cp>You can trace food trends back to the Renaissance, she says, when chocolate and spices took off. And in a way, it's not complicated: We like things that taste good.\u003c/p>\n\u003cp>\"There is a kind of fundamental and even primal impulse in the human brain for food to also be pleasurable and to be communal and shared and delicious,\" Carruth says.\u003c/p>\n\u003cp>But a big difference between the Renaissance and today? Technology.\u003c/p>\n\u003cp>\"One of the things that we've seen with the advent of all these blogs and social media is that people's desire to be tapped in and to be perceived to be somebody who is in the know is much greater,\" Zandl says.\u003c/p>\n\u003cp>The \u003cem>New York Magazine\u003c/em> food blog Grub Street \u003ca href=\"http://www.grubstreet.com/2013/05/dominique-ansel-cronut.html\">wrote about the cronut\u003c/a> when Ansel first made them.\u003c/p>\n\u003cp>\"And on the same night,\" Ansel says, \"they called us and told us that their traffic on the website increased 300 percent, and they had over 140,000 links to the website.\"\u003c/p>\n\u003cp>It was then, Ansel says, he knew he had a hit. And the long lines outside the bakery are, in fact, part of it.\u003c/p>\n\u003cp>\"The waiting itself is a huge part of the pleasure,\" Carruth says. \"Not only because we feel we're participating in something that's fashionable or trendy, but because we're sort of signalling that we value a certain kind of experience.\"\u003c/p>\n\u003cp>And for those who can't make it to New York City to wait in a line, imitations have sprung up all over.\u003c/p>\n\u003cp>Ansel has trademarked the name \"cronut,\" but in Washington, D.C., you can buy a \u003ca href=\"http://www.chocolatecrust.com/\">doissant\u003c/a>; in Vancouver, a \u003ca href=\"http://swissbakery.ca/\">frissant\u003c/a>; and in the Philippines, Dunkin' Donuts has introduced the Donut Croissant. A Dunkin' Donuts spokesman says they have no plans to sell it in the United States at this time.\u003c/p>\n\u003cp>So how long can the cronut buzz last? As with everything else, there is a shelf life.\u003c/p>\n\u003cp>\"We can only sustain so long one product, one brand, one entrepreneur having the spotlight,\" Carruth says. \"So I would be surprised if a year from now there are still 10,000 tweets a month about the cronut.\"\u003c/p>\n\u003cp>Zandl says \"it's going to wear off,\" but he says that's not necessarily a bad thing for Ansel.\u003c/p>\n\u003cfigure id=\"attachment_65318\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/cronut1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/cronut1-290x217.jpg\" alt=\"Hopeful customers line up outside New York's Dominique Ansel Bakery to purchase cronuts. Photo: Richard Drew/AP\" width=\"290\" height=\"217\" class=\"size-medium wp-image-65318\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hopeful customers line up outside New York's Dominique Ansel Bakery to purchase cronuts. Photo: Richard Drew/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's put him on the map in a way that he could not have imagined,\" Zandl says. \"I think he will be able to parlay it into something more for his business.\"\u003c/p>\n\u003cp>Ansel says he won't forsake his other pastries for the cronut.\u003c/p>\n\u003cp>\"Before the cronut, we were very, very busy at the bakery,\" he says. \"If the cronut is not here tomorrow, we'll still be very busy.\"\u003c/p>\n\u003cp>And despite the current frenzy, Ansel says, he is not interested in mass-producing the cronut or jacking up the price. For now, he is still charging the original $5 per cronut and limiting customers to two each.\u003c/p>\n\u003cp>The flavors change each month — July's is blackberry lime. Ansel says he hasn't yet decided on August's flavor, but is considering coconut and passion fruit. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/65310/crazy-for-cronuts-picking-apart-the-tasty-trend","authors":["byline_bayareabites_65310"],"categories":["bayareabites_1516","bayareabites_4084","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_12012","bayareabites_12009","bayareabites_12010","bayareabites_12011","bayareabites_11795","bayareabites_10921"],"featImg":"bayareabites_65317","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. 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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. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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