Doughnuts have become well-rounded treats. Today, you’ll find doughnuts not just for breakfast but dessert, too, and made from non-traditional ingredients. Here, we give rise to the new doughnut, with a round-up of uniquely-crafted doughnuts that are trending across the country.
Chef Shawn Burnette’s secret behind the doughnuts at Circa Brewing Co. in downtown Brooklyn, is using the spent grains from the brewery—as part of his mission to keep the grains from landfills. After the grains are used in making the beer in the brewery, they are added to a weighted filter bag until they are dried most of the way. The grains are then milled in a food processor with salt. Once they are the correct texture, they are used in the same ratio as flour in the dough. Even better: The brewery’s stout is used for the doughnut glaze.