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them since 1953. These are egg-size balls of deep-fried yeast

dough, coated in granulated sugar or cinnamon, and filled with

custard, chocolate, or

haupia

(a Hawaiian coconut pudding). For a

different take on the fried dough with distinct Hawaiian flair, head over

Kamehameha Bakery

to try their

poi

(mashed taro root) glazed

doughnuts.

BOOZY CONFECTIONS

From its humble beginnings as a pop-up food truck,

The Salty

Donut

has had crowds flocking over to

Miami

’s

Wynwood neigh-

borhood for a taste of their unique spin on dough (the bakery’s

cannoli doughnut won the Cooking Channel’s

Sugar Showdown

in 2016). One of the reasons this artisanal doughnut shop, now a

brick-and-mortar business set to open a second location in South

Miami this summer, continues to sell out almost daily: their alcohol-

charged treats. Spiked doughnut holes with a rotating shot of liquor

reductions served in a pipette, peach brioche drizzled with bourbon,

limited-edition batches with rosé- and prosecco-flavored jelly — the

list goes on. The Salty Donut creates new flavors often, but one of

their year-round fixtures, the maple-bacon doughnut, is made with

a dark, porter-style beer reduction from nearby J. Wakefield Brewing.

The porter drizzle adds a sweet and smoky taste to the bacon’s

flavor. Try one — you won’t be sorry.

Over in North Carolina’s Blue Ridge Mountains, it appears that

Asheville

’s

burgeoning beer culture has spilled over into the

pastries.

Vortex Doughnuts

uses local brews to flavor the caramel

sauce in their “rotating tap” signature doughnut, topped with peanuts,

pretzels, and beer-malt crumble. On the other side of town,

Hole

Doughnuts

experiments with booze-infused glazes for seasonal fla-

vors such as bourbon, rum, brandy, wine, Champagne, and eggnog.

Their doughnuts are made-to-order, served fresh out of the fryer.

NO SWEET TOOTH? NO PROBLEM

The fact that stars such as Adele and John Mayer frequent

Blackbird Doughnuts

whenever they perform in

Boston



is rea-

son enough to stop by. But here’s another: the everything bagel

doughnut, filled with whipped cream cheese and topped with

toasted garlic, onion, sesame, and poppy seeds. This South End

bakery is constantly coming up with interesting flavor combina-

tions and trying out savory ingredients such as Buffalo sauce, blue

cheese, chips and dip, and pepperoni.

Another Boston shop,

Union Square Donuts

, received rave

reviews for creating the “chicken n donuts” pastry to celebrate

last year’s National Doughnut Day. The treat — brioche dough with a

mirror-smooth maple glaze, topped with fried chicken skin — pays

a tasty homage to chicken and waffles. Another flavor they’ve

incorporated into their doughy delights: curry spice. The seasonal

coconut masala flavor is glazed with yellow curry and sprinkled with

shredded coconut.

This trend isn’t confined to New England, though. Over on the West

Coast,

Donut Bar

San Diego

and downtown

Las Vegas

offers a doughnut rendition of a grilled cheese sandwich. Picture this:

Two cinnamon sugar doughnuts with the ends cut off, doused in butter,

and then toasted on a griddle with American and Havarti cheese. The

dough and cheese are perfectly proportioned, and the sweetness of

the cinnamon and sugar complements the melted cheeses — with an

added kick from the spicy sauce it’s served with. You can eat it whole or

sandwich style, sliced in half.

VEGAN GOODIES

Finding a delicious, eggless, dairy-free doughnut is not such a

far-fetched idea — especially if you’re visiting the Orlando area.

Valkyrie Donuts

, located next to the University of Central Florida,

offers vegan-friendly varieties of their cakey squares that are two to

three times the size of a regular doughnut. You even have the option

to turn yours into an ice cream sandwich using Irie Cream, a vegan ice

cream made locally by DaJen Eats.

Orlando-based baker Liz Doerr may not have her own food truck or

storefront, but her

Orlandough

craft doughnuts are all over town. You

can find her handmade, small-batch sweets at the weekly College Park

Farmers Market, Orlando Brewing’s monthly beer pairings, and other

pop-up events announced on Orlandough’s Instagram and Facebook

accounts. Doerr also takes private orders and offers customers different

types of dough — from buttery brioche to gluten-free baked vegan.

FUN-SIZE AND CUSTOMIZED

In Florida’s

Tampa Bay

area, the

Mini Doughnut Factory

the authority on bite-size indulgences. Their doughnut rings are

approximately one-third the size of a regular doughnut — and come

in 16 different flavors. You can order a pack, get them blended in a

milkshake, or served in a vanilla bean sundae.

The shop also offers the opportunity to create your own minia-

ture doughnut. There are four types of dough, 14 icings, 19 toppings,

and seven drizzles to choose from. Chocolate-bacon-Sriracha? Vanilla-

mint-espresso? It’s totally up to you.

Maria Fanelli/Kirsco

intervalworld.com

MINI DOUGHNUT FACTORY

MAGIC K NG OM

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EPC T

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ANIM L KING OM

THEM PARK

Don’t miss your chance to interact with Mr. Incredible, Frozone and (for the first time ever) Edna Mode.

Celebrate the astounding feats of nature during the 20th anniversary of

Disney’s Animal Kingdom

Theme Park. Then get your groove on with Star-Lord, Gamora and an alien band. And become a toy

and play bigger than ever before in the all-new

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