Today's journey was to
Doce Donuts in Wallingford where Mrs SeattleDonuts joined me. They have another location in SLU and both are great little walk up counters without much seating, but once you have your donut there's no reason to linger anyway!
The display is gorgeous and welcoming, each row of flavors is labeled with marker on the glass case, suggesting there is constant experimentation and turnover in varieties. Today we tried an original glazed, two churros, and a tres leches (and hot coffee, it was a cold bike ride).
These are raised donuts where, like bread, they use yeast to rise instead of baking powder or soda like old fashioned or cake donuts. So raised donuts tend to be lighter and fluffier than the more dense and moist chemically leavened. However Doce goes a step further and uses a brioche dough base so these are unbelievable fluffier. Once I took my first bite Mrs SeattleDonuts teased me for admiring the interior breadiness and giving it a Pillsbury poke. The flavors we tried were all great and we thought the options available were really in line with what you would want with a donut (no passionfruit or cereal, we'll get to those soon), we both agreed that the tres leches edged out the churros and the original glazed can be leaned on for a good time.
