The Fried Dough Ho

When it comes to my fried dough adventures, I am beginning to discover there are two very distinctive avenues of exploration. First, there are the must-try, pre-determined establishments, such as when I happened to be in Seattle and made sure I visited Top Pot, or part of the birthday celebration of going to Frances just for Bacon Beignets. These are very particular destination trips for me in my never-ending search for the epitome of fried dough.

Then there are the surprises — those trips to highly acclaimed restaurants like my visit to Bottega in Yountville and stumbling on the fact that they offer both a savory and sweet fried dough. Or a trip to England where the intent was to search for grouse at an acclaimed gastropub, Harwood Arms, and instead finish an amazing meal with delectable Bramley Apple Doughnuts.

So it was on this cool Monday afternoon. Dashing home from a last-minute appointment, that I realize I had barely eaten a breakfast and lunch was already upon me. Rumblings in my stomach coaxed me to debate the offerings of the neighborhood where I found myself, the corner of Fillmore and California. La Boulange is a standard choice for me as their Niçoise for under $10 is always satisfying. There is a new Mexican which I have yet to try, but I am really not a fan of south-of-the-border flavors. It was just nigh on 11:30 and fortunately for me, there were still seats to be had at the bar at Delfina Pizzeria and a broccoli rabe pizza with Hen of the Wood mushrooms with my name on it.

I wasn’t even that hungry and was only one slice into eating my pizza when I glanced over my shoulder and saw the dessert menu printed on the mirror behind me, “Zeppole de San Guiseppe.” O.M.Y.G.O.S.H. There was to be an unexpected fried dough treat in my future! I confirmed with the waitress what THEY believed Zeppole to be (because I certainly have ordered things called doughnuts before which proved to be anything BUT doughnuts). She held her hands out to start describing the size of the plate, “Zeppole is this large fried dough….” I held up my hand with a knowing smile, stopping her in mid-stence. “Perfect,” I confirmed. “I’ll be packaging up the bulk of my pizza to save room for dessert.”

At Delfina, the Zeppole is created from their famous pizza dough, rolled out extra thin and fried very crisp in an elongated, misshapen form. Dusted with powdered sugar and topped with a Bavarian-style mascarpone cream, this is both incredibly light and delightfully tasty. Delfina serves two to the order, one so large that it spills over the edge of the plate. With the pizza dough rolled so thinly, when fried the subsequent zeppole is full of large air holes making it that much lighter. There is no hint of greasiness and the sweetness is added afterward, with the powdered sugar and the rich, mascarpone-based cream, drizzled atop almost haphazardly. The dessert was served with clean silverware and an additional plate. For me, it was easier to pick up and consume like your standard slice of pizza, with your hands.

The surprise happenstance of stumbling on such an enticing form of fried dough in my own neighborhood was not only happy synchronicity, but also makes Delfina more a destination spot for me in the future. I admit to craving those heavy, cakey fried dough offerings, but to enjoy something so light and different than their heavier counterparts which have been my norm lately, was a special treat.

I am admittedly ashamed that it has taken me so long to getting around to writing about the doughnut shops I visited during my trip to the Pacific Northwest several months ago. I was visiting Bellevue for an art show and made a concerted effort to get out and try Seattle’s famous mini-chain of Top Pot Doughnuts. It was a lovely day in Seattle and considering it was early February, the weather was in my favor. Walking around with an umbrella, I don’t remember if I ever needed to open it, despite an occasional sprinkle. I mention that because the picture I took of the Top Pot blue box is just speckled with a few drops of ubiquitous Seattle rain and I thought that rather appropriate for some reason.

I made the trek to Top Pot from Pike’s Market; under freeway overpass with the Space Needle in sight of the store. My pulse quickened; was it the feeling of the tourist when spying a famous architectural landmark or the knowledge that an artisanal doughnut was soon to be mine? I knew I had arrived at the right spot when I spied a gathering of police vehicles outside the doughnut shop. For somewhere in that pantheon of righteousness, police and doughnuts are forever bonded together. The chuckle came about at the selection of police vehicles; not your standard black-and-white Honda motorcycle or your General Motors four-door sedan. Nope, in progressive and forward thinking Seattle, the police force man streets on Segues and bicycles. I love it up here…

The store was glamorous. Truly. For a doughnut shop, on your left you see a 20-foot wall of books, stately guarding the expansive shop where die-hards like myself graze upon the cakey treats. With a moniker of being “hand-forged doughnuts,” I made my selection with the help of the lovely ladies behind the counter. Top Pot’s selection is mostly cake-driven (versus only a few raised). There were no more filled left when I arrived so I tried to obtain a wide variety of their selection; maple old fashioned, chocolate glazed raised, chocolate cake with raspberry glaze, cinnamon cake, and an apple fritter.

Of those I chose, the chocolate cake with raspberry glaze and the maple old fashioned were the most memorable and special. I was not remotely impressed with the apple fritter, finding is thick and leaden and too heavily glazed. I took a bite of that while I was walking away from the store and after a second bite, was not remotely compelled to finish it. The chocolate glazed was quite decent, but nothing exceptional. While the maple old fashioned is not necessarily a specialty doughnut, it was quite special. Rich without being cloying, the maple flavor was very authentic while so many maple flavors are just that: Flavors. It provided that hint of spiciness that comes from a good maple. The chocolate cake with raspberry was also a favorite of mine. The chocolate cake was also rich without being overly sweet and the raspberry glaze a delightful complement to the unctuous chocolate.

It is the specialty doughnuts that Top Pot offers that I will be seeking out when next I am Seattle. I am curious about their cruller as well as their filled. Although it seems as though their filled doughnuts come from their raised dough, which are not nearly as spectacular as their cake. The two cake doughnuts that I found the most enjoyable had a tight crumb, with earmarks of truly being hand-forged — slightly misshapen oversized in their demeanor. These are honest doughnuts. There are no gimmicks with cereal toppings or vulgar shapes. There is no need to shock the consumer with surreal colors or occult symbols. It is just a simply good doughnut, almost quiet and introspective in its elegance. Great for what it is, without trying to be more. Congratulations, Seattle. I commend you.

Over a month ago, I waxed poetic about the discovery of Polish Pączki (May 3rd, to be exact). I was so enthusiastic about these morsels of fried goodness that I decide to make them myself. It was part of my birthday celebration to create the most exceptional form of fried dough for my friends that are humanly possible.

And yet here they show up in the New York Times. And I take Edward Schneider to task on describing their construction with a brioche dough. A BRIOCHE dough? You have got to be kidding! Sorry, Ed. You are so very, very wrong. Maybe that shop in New York is cutting corners by creating a Pączki with brioche dough, but the real recipe calls for alcohol. And a fondant? No, no, no. A bit of a dusting with sugar or possibly honey. Even the site you linked to shows a version that is glazed, not covered with fondant. Oh, you crazy New Yorkers…

Coincidence or conspiracy theory? Is it that the Fried Dough Ho is predicting a trend? Yep – forget cupcakes. Who cares about frozen yogurt? Organic and sustainable is yesterday’s news.

It is all about doughnuts. Or donuts. Whatever.

The crystal ball is out and the tarot cards have been cast. I predict the rise of the popularity of the doughnut and for me, it happened the day that the New York Times road my coattails through a vat of hot oil to be drained and glazed and consumed.

Welcome, brethren, to the Secret Brotherhood. Secret decoders rings will be made and available for sale shortly. Order yours early; supplies are limited.

I love it when doughnuts make the news. It is even more juicy when it involves a celebrity. There is something so ironic as the all-American wholesomeness of doughnuts with the sordid controversy of someone famous. In this case it is sports celebrity, Golden Tate, Seahawks draft pick and former Notre Dame wide receiver. Gee, an all-American sports star! According to the hometown newspaper, Tate was picked up at 3:00 a.m. for trespassing in Bellevue’s Top Pot Doughnut shop.

I have to admit some shame in that I visited Top Pot during a trip in the Pacific Northwest in February and I haven’t yet written up my account of Top Pot, but based on the Raspberry Chocolate Cake doughnut that I tasted, I can’t blame Tate one bit.

According to TMZ, Tate “was not arrested — but they wouldn’t expand on why the 21-year-old was inside the store while it was closed. [They] spoke to the manager of the Top Pot shop who said he would not be commenting on the matter.  On a related note, Top Pot recently inked a deal to become the official coffee and donut partner of Qwest Field — home of the Seattle Seahawks.”

Now based on the guy’s youth — heck, a mere 21-year old kid? — and how fabulous these doughnuts are, I say he was perfectly justified and to give him a break. I know that if *I* get a serious doughnut jonesing at 3:00 a.m. and Top Pot were in my neighborhood, I’d probably break in there as well.

I remember when I first started talking with friends about my desire to start this blog. Specifically, it was the night I took San Francisco Chronicle food writer, Marlena Spieler, to experience one of my favorite restaurants in San Francisco, Nombe. I discovered Chef Nick Balla when he was cooking for the Kabuki Hotel’s O Izakaya restaurant. He paired up with husband-and-wife team Mari Takahashi and Gil Payne; they closing down their Sozai Izakaya and Nick leaving the Hotel to come together in the Mission with a remarkable and innovative menu.

On my visit with Marlena several months ago, Chef Nick finished the meal with what he calls “Seagull Eggs.” That was the revelatory moment and with my mouth stuffed with one of the lightest and fluffiest fried dough offering I had experienced, I proposed to Chef Nick. I want to marry the man who can create a fried dough on this level. I took pictures of the fried dough I had with Marlena and they were stuffed with a bit of freshly-made yuzu jam. And those pictures are just as dark as the ones I am posting today.

I was determined to come back and get better photographs and the culmination of my Fried Dough Birthday Celebration seemed the perfect opportunity. That and the fact that I had been wanting to get Lisa here for ages. Ironically, I forgot that Nombe is closed on Tuesdays as Lisa and I finished our Bacon Beignet at Frances before walking down to the shuttered Nombe. But Nick was there, working on a new bar area and we promised to return. Just two days later, after a great evening at Mission Street Food, Lisa and my fish monger friend, Gabe, and I sauntered into Nombe to FINALLY get my Birthday Sea Gull Eggs.

This time, served with a Strawberry Jam and fresh crème fraîche and I Got A Candle! Nick’s offerings are fairly large; 3″ across. Served warm with dipping cream, these are easily my favorite freshly-made dessert offerings in the city. These are not cakey, heavy doughnuts. Lightly dusted with granulated sugar and so ethereally light, the hint of sweetness in the dough is balanced with the slightly tart jam which is just barely inserted into the cake. When the platter arrives, it is easy to say, “Oh, I could never eat so many,” but as the plate empties, it is much easier to say, “I want more.” Now I just have to start making Chef Nick’s engagement ring…