15 delightful ways to have doughnuts for dessert

Dining • Utah restaurants taking ordinary doughnuts to new heights.
This is an archived article that was published on sltrib.com in 2013, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

Dunkin' Donuts' recent arrival in Utah has reignited our infatuation with rings of deep-fried goodness.

But Utah restaurants are taking that doughy love and elevating it to rich, gooey heights with ingredients like chocolate, custards and even fig confit.

"People just become little children when they get around these things," said Montage Deer Valley spokesman Dan Howard, explaining the allure of the gourmet doughnut deserts served at the hotel's two restaurants. If you're lucky enough to attend a corporate meeting at the Park City hotel, the banquet staff offers a gourmet spread of maple bacon, lemon-blueberry, High West Whiskey and mint chocolate-chip doughnuts.

"It's like adult Disneyland," Howard said.

At Zoom, also in Park City, guests can't help but smile when they bite into the doughnut holes, accompanied by cherry jam and candied orange.

"They are a nice throwback," said general manager Brooks Kirchheimer. "We almost all grew up buying doughnuts before school, soccer practice or when we were feeling down."

Here are 15 gourmet doughnut desserts to seek out:

1. Zeppole, a traditional Italian doughnut made with ricotta batter, tossed in powdered sugar and served with house-made gelato; $8, served as an occasional special. Cafe Trio Cottonwood Heights, 6405 S. 3000 East, Salt Lake City; 801-944-8746. Open Monday-Thursday, 11 a.m.-9:30 p.m.; Friday, 11 a.m.-10 p.m.; Saturday, 10 a.m.-10 p.m.; Sunday, 10 a.m.-9 p.m.

2. Spiced churros accompanied by Millcreek Cacao dipping sauce; $8. Finca, 1291 S. 1100 East, Salt Lake City; 801-487-0699. Open Monday-Thursday, 11 a.m.-10 p.m.; Friday-Saturday, 11 a.m.-11 p.m.; Sunday 10 a.m.-3 p.m.

3. Grilled Krispy Kreme doughnuts dusted in cinnamon and topped by whiskey-laced vanilla ice cream and smoky caramel sauce; $12, or $7 for a half portion. High West Distillery and Saloon, 703 Park Ave., Park City; 435-649-8300. Open Sunday-Thursday, 11 a.m.-9 p.m.; and Friday-Saturday, 11 a.m.-10 p.m.

4. Cardamom spiced-doughnut powdered with turbinado sugar alongside vanilla-bean green tea panna cotta, grilled apricot jam, blueberry gastrique and candied hazelnut dust; $6. Jasoh!, 195 Historic 25th St., Ogden; 801-399-0088. Open: Monday-Thursday, 11:30 a.m.-3 p.m., for lunch. Monday-Thursday, 5-9 p.m., and Friday-Saturday, 5-10 p.m., for dinner.

5. Beignets made-to-order and dusted with powdered sugar and served with warm crème anglaise; $12. La Caille, 9565 S. Wasatch Blvd., Sandy; 801-942-1751. Open Tuesday-Saturday 4-9 p.m. Open Sunday for brunch from 10 a.m.-3 p.m. and 3-8 p.m. for dinner.

6. Churro bites are shaken in a paper bag so they're covered in cinnamon and sugar. Serve with a side of lemon anglaise; $3. Luna Blanca Taqueria, 3158 E. 6200 South, Holladay; 801-944-5862. Open Monday-Thursday, 11 a.m.-9 p.m.; Friday-Saturday, 11 a.m.-10 p.m.

7. Blueberry beignets created with house-made brioche bread; $7. Bodega, 331 Main St., Salt Lake City; 801-532-4452. Open Wednesday-Monday, 7 p.m.-1 a.m.

8. Apple fritters made with Utah apples for its Soul Food Sunday dinners on Sundays, from 5-10 p.m., for $8. Sage's Cafe, 473 E. 300 South, Salt Lake City; 801-322-3790.

Open Monday-Friday, 11:30 a.m.-10 p.m.; Saturday-Sunday, 10 a.m.-10 p.m.

9. Savory Indian doughnuts made by soaking black lentils, removing the skin and grinding it with cilantro and salt. The fried starters are served with tomato and tamarind chutneys; $6. Saffron Valley, 26 E St., Salt Lake City, 801-203-3325; and 1098 W. South Jordan Parkway, South Jordan, 801-438-4323. Open daily for lunch, 11 a.m.-3 p.m.; and Monday-Saturday, 5-10 p.m., and Sunday, 5-9 p.m., for dinner.

10. Three cinnamon and sugar doughnuts served with crème de cacao semi-freddo; $7. Stoneground, 249 E. 400 South, Salt Lake City; 801-364-1368. Open Monday-Wednesday, 11 a.m.-10 p.m.; Thursday-Saturday, 11 a.m.-11 p.m.; Sunday, 5-9 p.m.

11. Fried churros rolled in Mexican chocolate sugar with whipped cream and a shot of chocolate syrup; $5.50. Taqueria 27, 1615 S. Foothill Drive, Salt Lake City; 385-259-0712. Open Monday-Thursday, 11 a.m.-9 p.m.; Friday-Saturday, 11 a.m.-10 p.m.; Sunday, 9 a.m.-2 p.m.

12. Sesame seed beignets made to complement Asian food are served with fig confit and honey cardamom sauce; $12. Vista Lounge & Terrace at Montage Deer Valley, 911 Marsac Ave., Park City; 435-604-1300. Open daily for dinner, 5-10 p.m.

13. Four doughnut holes with vanilla custard and huckleberry jam; $8. Served until 11 a.m. on weekdays and 3 p.m. on weekends. Wild Grape Bistro, 481 E. South Temple, Salt Lake City; 801-746-5565. Open Tuesday-Thursday, 8 a.m. -9:30 p.m.; Friday, 8 a.m.-10:30 p.m.; Saturday, 9 a.m.-3 p.m. and 5-10:30 p.m.; Sunday 9 a.m.-3 p.m. and 5-9:30 p.m.

14. Churros served with cinnamon and chocolate dipping sauce to accompany Taco Tuesday value night, for $4. Windy Ridge Cafe, 1250 Iron Horse Drive, Park City; 435-647-0880. Open daily 11 a.m.-3 p.m. for lunch and at 5 p.m. for dinner.

15. Coffee and doughnuts — five doughnut holes served with chocolate espresso mousse, cherry jam, pistachio brittle and candied orange; $8. Zoom, 660 Main St., Park City; 435-649-9108. Open for dinner, 5 p.m.-close.

hmay@sltrib.com —

Deer Valley doughnuts

1 1/2 cups milk

2 1/2 ounces Crisco shortening

1/2 ounce yeast

1⁄3 cup water

2 eggs

1/4 cup granulated sugar

1 3/4 teaspoon salt

1 teaspoon nutmeg

6 cups all-purpose flour

Vegetable oil for frying

Cinnamon sugar or confectioners' sugar

Place milk in a saucepan and heat over medium until warm enough to melt the shortening. Add shortening, stir to melt.

In the bowl of an electric mixer, add water and yeast. Stir to dissolve.

Stir in the cooled milk/shortening mixture. Add eggs, sugar, salt, nutmeg, and flour.

Attach the dough hook and mix until the dough pulls away from the bowl and becomes smooth, 4-5 minutes. You may need to add additional flour.

Transfer to a container sprayed with cooking spray, and let rise for 1 hour or until doubled in size.

On a floured surface, roll out the dough to 3⁄8" thick. Cut out dough using 2 1/2-inch round cutter for doughnut and a 3/4" plain tip to cut out center. Or use a special doughnut cutter with concentric rings.

Set on a lightly floured baking sheet, cover lightly with a towel, and let rise for 30 minutes.

Preheat deep fryer to 365 degrees. Prepare two baking sheets: one lined with a wire glazing rack and another lined with paper towels (to drain grease.) Have them nearby the deep fryer.

Gently place doughnuts into the oil, a few at a time. Cook for 1 minute per side.

Using a fryer strainer, transfer doughnuts onto the paper towels to drain excess grease. Move over to other side of rack after a couple minutes.

Let doughnuts cool for 10 minutes before rolling in cinnamon sugar or powdered sugar or dipping in warm chocolate glaze.

Servings • 60 doughnuts

Source: Deer Valley executive pastry chef Letty Flatt —

What's your favorite?

Did we miss any gourmet doughnuts made at your favorite restaurant? Let food writer Heather May know at hmay@sltrib.com —

Churro S'Mores offered seasonally

Apex at Montage Deer Valley offers a Churro S'Mores dessert — but only in the winter. If you want to make your own (it is s'more season, right?), go to www.montagehotels.com/pdf/Churro-Smores.pdf