The Fried Dough Ho

One of the recurring suggestions for fried dough in Southern California — which is harder-to-find in the Bay Area — is malasadas. Although originally from Portugal, the malasadas seems to have proliferated in Hawaii. As with many fried doughs, their genesis began immediately before Lent and was a reason to use up all the pantry-stored sugar and lard, items which which have been verboten during Lent.

King’s Hawaiian is well-known all over the country for its sweet bread, a fluffy creation made with pineapple juice which is well-suited to the likes of French toast over a roast beef sandwich. King’s Hawaiian bakery is based out of Gardena although they have a full-blown restaurant in Torrance and a smaller to-go, fast-food restaurant next to their plant in Gardena. When I lived in the area, I admit that I never ate at the restaurant. Something about Kahlua-pork nachos just didn’t seem right to me.

However, considering the lack of Portuguese and Hawaiian establishments in Northern California, I knew this was an opportunity I couldn’t pass up so early one morning, I headed out in search of the illusive malasada. My host recommended that The Local Place, the to-go restaurant near the manufacturing plant would be easier and closer to my next destination in downtown Los Angeles. I called ahead of time to make sure they had the desired confection as I headed forth. It was barely 8:30 in the morning on a Saturday only to have my hopes dashed that by the time arrived at 9:00 a.m., they were completely sold out.

Not deterred and with a little time before breakfast was slated, I drove pel-mel to the Torrance restaurant, fingers crossed. With a much more expansive bakery than the smaller satellite establishment, the King’s Hawaiian restaurant’s bakery not only has the much-desired malasada, but a full selection of their bread products, cakes and pies, and a large selection of regular doughnuts. The malasada was the object of my desire and even there, I had a decision to make; plain, chocolate-filled, or fruit-filled. I asked the girl behind the counter what her favorite was and she suggested that the chocolate-filled was traditional for Hawaiians, known as Dobash Malasadas.

Dusted in granulated sugar and the size of a large croquet ball, I found the dough texture of King’s Hawaiian malasada to be very light and fresh. It was easy to get caught up in the airy texture of the delicate crumb. The chocolate pudding filling, however, was less spectacular and I think I would have preferred a plain, unfilled version. For mass-produced chocolate pudding, it really wasn’t that bad, truthfully. So often it can be grainy or pasty and here it was extremely creamy and rich. It just had the faint hint of the synthetic mix from which I know it comes. But I give King’s Hawaiian tremendous points for the incredible freshness of their fried dough offering.

I’m not sure what possessed me. I had been wanting to review Pepples Donuts for some time, but knew I couldn’t handle a full tasting on my own and many of my friends who often join me in these ventures were unavailable. So I headed to the Ferry Plaza, originally with the intention of just trying one or two flavors and thinking I would return with a full crew to help me in my endeavors. Arriving at the north end of the building and seeing a growing line across from Sur la Table, a giant frosted doughnut sign beckoned and with a line already established at the small stand, I knew I was in the right place. And seeing the two large trays with so many flavors, I knew there was no way I could only taste just a few.

There was a nice guy standing in line in front of me and a thought ran through my head; maybe he wouldn’t mind sharing a few. I asked if I could buy him a doughnut or two and help me taste them but when it came to choosing, I lost complete control. “Just give me one of each,” I instructed. Incredulity prevailed and I assured Kevin — as we were now introduced — that it was a matter of getting a thorough review. Exactly a dozen were placed in the ubiquitous pink box, with none touching each other and potentially destroying their perfect frostings. “Very conscientious,” I thought to myself! She was careful to not stack or otherwise maul the frosting on the doughnuts before we had an opportunity to taste them. A remaining four were placed in individual bags giving us the full sweep of all 16 flavors:

Blueberry
Chocolate
Chocolate Coconut
Chocolate Cookie
Chocolate Sprinkle
Cinnamon Sugar
Coconut Whiteout
Coffee
Far West Candy Cap
Kaffir Lime Leaf Glaze
Lemon Poppy
Matcha Organic Green Tea
Orange Creamsicle
Vanilla Cake
Vanilla Cookie
Vanilla Glazed

Kevin – with sincere apologies to his girlfriend, Sarah-Jane who was unable to participate due to gluten allergies – and I headed to the benches behind the Blue Bottle Coffee stall at the front of the Plaza. Thanks goes to Kevin for treating me to a coffee to help wash down the tastings. As a matter of record, to date this is the most expensive tasting I have endeavored; with each doughnut costing $2.00 to $3.00 each, we were about to feast on more than $40 worth of tasty cakes.

Unlike other doughnut shops, Pepples is 100% a cake company; no raised, no fritters, no crullers. And one of their huge selling points is that their doughnuts are organic and 100% vegan. I am intrigued by this as I am unsure what leavening agents replace eggs or what binders replace butter or milk in vegan baking. This fact might make me a little more critical in tasting these doughnuts, but I would like to think not, considering their popularity. As this report shows, many who ultimately tasted through the bounty had no idea these doughnuts were vegan!

Kevin enjoyed the tasting, indicating the offerings were rich but not too sweet with a good crumb. I broke into the cinnamon and was a bit surprised that instead of a simple dusting of cinnamon and sugar, the spice was encased in a frosting which somewhat chunked off in bites and I found a tad on the sweet side. Kevin didn’t mind as much and I’m sorry he couldn’t stay to work through all sixteen flavors. Laura had been watching us and spying the brightest colored, dived into the blueberry. Not actually blue but pink, she admitted to not really being a doughnut fan but was impressed by how really good and not greasy it was.

Sitting on an empty bench with an open box of jeweled colors drew the attention of other Blue Bottle customers and I proceeded to invite others to join in on the tasting. Joanne was one of the first to sit down and introduced me to little Emi who was quite thrilled to finish off the blueberry doughnut all on her very own. Emi’s Dad also told me about Emi’s favorite book I am going to have to look into, a children’s book called The Donut Chef (A Golden Classic)The Donut Chef! Well that sealed it – Emi is already a doughnut aficionado and perfectly delightful! We both enjoyed the blueberry, although I found its flavors a bit more muted than anticipated. I am chalking this up to the fact that all the flavors which are used are derived from natural ingredients and not the more pungent, artificial flavors that our palates have grown accustomed to.

Stephanie and her friend, Katherine stopped by next, tasting the Kaffir lime leaf with coconut and like me with the blueberry, Stephanie found it a bit too subtle, wishing it were more pronounced. Katherine also wished for stronger flavors, but genuinely liked the Matcha green tea. There was a bit of a growing mess around me as clumps of frosting broke off and fell to the ground – not quite adhering to the doughnuts. But that just drew that many more people willing to help me get through this monumental effort.

Steve was another eager helper, tasting and being especially fond of the orangesicle and the salted caramel, surprised they were not too oily or overpowering. John and Greg were shocked to learn the doughnuts were vegan and both enjoyed the candy cap, thinking it was maple. I explained that candy cap was a mushroom, giving it a slight earthy taste but having a good friend who makes candy cap syrup, agrees that it often has maple-like components to its flavor structure. John thought the actual cake flavor was a bit doughy while Greg said they were more moist than he was anticipating. John dived into the sprinkles, that being a favorite of his.

Tony was my last helper of the day and told me that he had a severe addiction to Pepples back when they were using coconut oil. He was working hard at the Blue Bottle stall and I left the remainder of our samples with him to share with his friends. We chatted for a bit, telling him I didn’t realize their oil had been changed. I loved that someone was able to provide a little background information on the company with insight as to its growth.

And me? Well, yes, I tasted every single one – starting with the more demur flavors; plain, vanilla, and cinnamon sugar. Frankly, the aroma of the cakes was that of uncooked batter and in several cases, the predominant TASTE hinted at rawness, similar to what John was saying. I found the Matcha green tea to give a hint of dustiness and the lemon poppy with not enough of a citrus component. I can’t say that about the orange creamsicle which was delightfully tangy. I enjoyed the blueberry but wished it had a similar tang of strength of fruit that the orange did. The coconut was one of the bigger, richer tastes with a good quality coconut. Without knowing what it was I was tasting, I don’t think I could have picked out the flavor of salted caramel other than it was sweet.

I held off and tasted the darker, chocolate doughnuts at the end. There are two different ways to experience Pepple’s chocolate; with chocolate frosting on a vanilla doughnut and as a full-on chocolate doughnut with a variety of toppings; just chocolate, chocolate cookie, and chocolate whiteout with coconut. There is also the coffee doughnut with chocolate icing with coffee bits. I was a bit surprised that Pepples promoted the candy cap doughnut was being a Far West Fungi mushroom, but does not indicate the coffee supplier for that doughnut. Being a Bay Area company, one would think it would be Ritual Roasters or Blue Bottle coffee, but who knows? Being a tremendous fan of a rich chocolate doughnut, I would not necessarily have known the chocolate doughnuts were vegan either and preferred the chocolate cake with chocolate icing. I really wanted the coffee to be a favorite and while it produced some aromatics, it lacked the rich, piquant coffee tastes — although I would happily taste it again with a glass of milk instead of a cup of coffee. I will grant that I might have distracted my own taste buds with the beverage choice.

But the hands-down favorite? By yours truly and as a general consensus by all who tasted it, there is no doubt the Kaffir lime leaf with coconut is the stand-out offering. It is a combination of exotic flavors without being bizarre or gimmicky. I did not detect the raw, doughy sensation with Kaffir lime doughnut like I did with the others. It was intriguing and one of the most exciting doughnuts I have experienced since I started documenting my love of fried dough. This is a Hall of Fame doughnut. But there is no way in the world I could have figured this out on my own and I wish to offer very special, heartfelt gratitude to everyone who helped out, were willing participants in tasting, talking, and picture-taking. Thank you all, so very, very much!

One Ferry Bldg
San Francisco, CA 94111

The Seattle people are pretty fortunate. Not only do they have Top Pot Doughnuts, but another hand-crafted gourmet offering, Mighty-O Donuts. First off, the biggest difference is that while Top Pot is “hand-forged” and all that, they are a chain so their delicious is available all around the city. Mighty-O, on the other hand, is a singularity in this large metropolis and required a bit of a trek (thank goodness for GPS systems!) to get to during my brief visit. I was pretty excited when I arrived. It was relatively early and mid-week so the selection was ample and varied, although mostly of the cake variety.

I liked that the conveyor belt fryer is out for the public to see and also, they have a pretty fun website where the doughnuts twirl around. What I didn’t realize until I started penning this review is that they only use “organic ingredients. [Their] donuts [sic] contain no chemical preservatives, no hydrogenated oils, no colorings or artificial flavors, and no animal derived ingredients.” Does that make them vegan? I’m not exactly sure, to be truthful.

As usual, I ordered more than I could possibly eat, but I did get a good taste of each one. The Lots O Chocolate stole my heart early on; thick and opulent and overtly chocolate with a good quality, moist crumb. This was not a wimpy doughnut by any means. Made with the same base doughnut and a change of frosting was the Chocolate Raspberry and Don King (a chocolate doughnut topped with coconut). I really enjoyed the fresh, bright raspberry flavor which was demonstrated in the frosting that complemented the rich chocolate cake. The Don King — hilariously named — was equally well-prepared, fresh, and moist.

Of the more exotic flavors, I tried a Lemon Poppyseed and French Toast as well as a raised Cinnamon Sugar Twist. Oddly, that twist does not appear on the website but I imagine it is not much different than their Classic Raised Doughnut. While the raised was good, it was not quite as transcendent as their cake doughnuts which I found truly exceptional. The Lemon Poppyseed acquired a nice balance between a bright citrus note and the dusky poppy seeds. The French Toast is what confuses me. What makes French Toast flavorful is the fact that it is an egg batter on bread and I’m not sure how the folks at Mighty-O create a rich eggy flavor without the use an egg, but it was rich and did taste like French Toast!

My biggest regret during my Seattle visit was not being able to conduct a side-by-side taste test between Mighty-O and Top Pot. It would have been a tough call to pick between the two and I am quite thrilled to have experienced both within a few days of one another.

I feel a little ashamed. I visited Voodoo Doughnuts back in February, during a trip up through the Pacific Northwest and it has taken me an awfully long time to getting around to documenting that visit. I was pretty excited to visit this brick-clad temple of fried dough as their Maple Bacon Bar is one of the most acclaimed in the doughnut world. I loved visiting Voodoo; the interior has ouija boards and a giant, hilarious sculpture. It is irreverent in all its offerings; giant glazed doughnuts with tongues sticking out at you, demonic pentagrams painted in icing, and frosting colors that are never found in nature.

The sexually-suggestive names ascribed to these painted wonders are equally humorous; Triple Chocolate Penetration is a chocolate cake doughnut, topped with chocolate frosting and Coco-Puffs cereal, Old Dirty Bastard is raised doughnut with chocolate frosting topped with Oreo cookies and peanut butter, Cock-N-Balls is a raised doughnut shaped — well, you can figure it out — like it belongs on a porno shoot. These are novelty doughnuts taken to extreme and very little offered at Voodoo is not irreverent.

I went to Voodoo twice during my trip. The first time was just for myself and my friend, Ralph, who had offered his couch to me during my trip. We tasted the famous Bacon Bar and when obtained fresh (i.e., the bacon is still crispy), it is quite exceptional. I also ordered a Voodoo Doll, raised yeast freakishly-shaped jelly-filled that is oddly decorated complete with a pretzel stake impaled through its heart. We tasted the Mango Tango, a raised yeast doughnut filled with mango jelly and topped with vanilla frosting. Of all, this had the most intriguing flavor; tangy and bright, it was an unexpected flavor for a doughnut.  And I ordered the Apple Fritter, that which I benchmark all doughnut shops. It was here that Voodoo sort of faltered as it was just too thick and cakey without that requisite consistent crunch and rich apple flavor that the Ho requires.

A week after my first Voodoo visit, I returned, this time to purchase more than a dozen offerings to bring home to my San Francisco buddies. What came with me (or was eaten en route home), included the Triple Chocolate Penetration, Grape Ape, and Tangfastic. The Grape Ape and Tangfastic are topped with flavored powdered sugars which are a bit over-the-top for my tastes. There is a point where the garnish overwhelms the actual fried dough. They are all indeed very memorable but are they all great doughnuts? Not necessarily. Like my trip to Gourdoughs in Austin, I can appreciate the novelty factor of certain flavors and garnishes. But there is a point where some flavors are just too much. I think those doughnuts with the children’s cereal, powdered Tang, bubble gum, or M&Ms are fun, but the flavors are too sickly sweet. The maple bacon, however, is a true joy and the quality of the basic cakes are exceptional. And, they offer Vegan options which is fabulous.

My last doughnut stop in Austin was truly a special one. It was recommended to us by the lady selling us macarons at La Boite and is called Mrs. Johnson’s Bakery. What makes it special is a variety of things, mostly that fresh, warm doughnuts are available after 9:00 p.m. in the evening. And so we waited until after the sun had set for my epic journey towards Fried Dough Ho’dom.

Driving through the streets of Austin, there was a PBS radio station on the car radio playing tunes of the 1950s and I felt as though I were in the George Lucas movie, American Graffiti; this was as much about the journey as the destination. When we arrived, I could already smell the aroma of hot sugar in the air and I spied the sign which indicated that Mrs. Johnson’s had been around since 1948 and the building helped confirm that sense of nostalgia. In the front window was a long machine which rolled out the dough and cut the slab into its octagonal shapes. I watched the worker deftly pulling out the holes from the freshly-hewn rounds. All this joy and wonderment and I was not even inside yet.

What I was faced with surprised me; the full production of doughnut manufacturing going at full steam. It was so oddly gratifying and heartfelt. I was giddy and my enthusiasm was contagious. Enraptured at the scene, I watched closely as one worker organized the holes while another was laying out trays of freshly-cut rounds to be risen. And then another grabbed a giant bowl of dough and it dawned on me that my camera had the video record function. So I am pleased to share my first personal recording of doughnut preparation on Fried Dough Ho:

They knew I was a die-hard enthusiast. Ordering a small selection to take home and taste, the guy behind the counter put an extra doughnut in my box as well as one in my hand before I left. A freshly fried and glazed raised octagon of deliciousness, the warm doughnut in my hand was light and tender. Oh — and did I tell you it was WARM? Other than full-on restaurant offerings, I can’t think of when I have ever had a warm doughnut. I know that was the big selling point for Krispy Kreme for all those years, but in California, I never tried one fresh, only old and cold and mediocre.

What came home to try besides the warm glazed raised was a jelly-filled, chocolate cake, plain cake, and apple fritter. Someone else recommended the apple fritter and sadly, it just did not stand up to my benchmark fritter, Randy’s doughnuts in Los Angeles. Here the apples were indeed canned and fake and it was over spiced with too much cinnamon. The two cake doughnuts however, were exceptional. With a tight, moist crumb, the chocolate was slightly oily but not in a way that I found derogatory whatsoever. Instead, it made it richer and headier. The same dough used in the raised glazed was also that in the jelly doughnut and again, I was perfectly thrilled with this smaller-than-usual sized doughnut. Intensely light and fluffy, the raspberry filling was undoubtedly canned and mass-produced, but not overly sweet and perfectly acceptable.

I have had many mass-produced doughnuts, but these were a cut above. Fresh and warm aside, there was an inherent quality in the knowledge of the fact that these doughnuts were hand-made and not entirely machine-manufactured. And that hand-made quality is discernible, providing a level of excellence and satisfaction. There is much to be said for the vintage atmosphere of the building, the equipment, and the surroundings. Perhaps it was the music I was listening to or hearkening back to an era of simplified goodness, but Mrs Johnson’s certainly helps give the consumer that passionate level of contentment with its doughnuts.