Last year cupcakes were the cutest of desserts, but donuts are the new “it” pastry for 2010.
Good bye jelly filled and glazed and hello sweet potato lavender and maple bacon.
The world of donuts has changed as bakers are experimenting with flavors in the same way cupcakes went from chocolate and vanilla to S’more and coconut flavors.
At Glazed Donuts Chicago, for example, mint leaves spring from the holes of iced mint mojito doughnuts. Baker Kirsten Anderson also adds grape jelly to the dough of her peanut butter and jelly doughnuts.
“You’re taking a relatively inexpensive item and you’re turning it into a luxury item,” says Anderson, whose seasonal offerings also have included butternut squash and white chocolate blueberry doughnuts.
“So maybe people can’t afford the best house or the best car, but they can go out and buy a piece of indulgence at a price they can afford.”
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