9. Bomboloni from Cowboy Ciao The bomboloni at Cowboy Ciao are called "the fancy doughnut situation" for a reason. They're fancy. But what isn't at Cowboy Ciao? After the Stetson Chopped Salad or the Exotic Mushroom Pan Fry, we like to end our lunch or dinner with the fancy doughnut situation. The bomboloni are airy, featherweight dough pockets filled with a tart berry jam. That alone is reason to indulge, but the creme fraiche dipping sauce on the side? That's reason to moan mid-doughnut. We like to nibble at our doughy, tart bomboloni to take full advantage of the rich sauce on the side. It's like liquid custard, or liquid gold, depending on whom you ask.
Deep-fried and rolled in sugar, after the jump.
Maple bacon (right) from Rainbow Donuts Cafe.
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1. Duo of Warm Doughnuts and Holes from Noca Noca's doughnuts are elegant in their simplicity. The sweet potato dough is light, fluffy and pleasingly chewy -- very reminiscent of a beignet in the best possible way. Complementing, rather than drowning out, the hearty sweetness of the dough is a layer of not-too-sweet maple sugar. Served fresh from the fryer they're accompanied by three dipping sauces. Go right for the milk jam: caramelized milk goes with these doughnuts like milk with cookies.
Do you have a favorite doughnut hole? Tell us all about it in the comments section.
Amy Silverman is managing editor at Phoenix New Times. She's worked at the paper since 1993 and her work has also appeared in the New York Times and on the radio show This American Life. Her book My Heart Can't Even Believe It: A Story of Science, Love, and Down Syndrome was published in 2016.