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Rollin' in Dough

doughtnutball150sEbl.jpgSerious Eats goes behind-the-scenes at Blue Star Donuts to learn the "buttery truth" behind its treats. Pastry chef Stephanie Donlan uses a brioche dough recipe that uses more eggs and "a whole lot more butter" than a comparable cake doughnut. The rounds are then deep-fried in rice oil at a low temperature, which "minimizes oil absorption into the dough." [SE]

Blue Star Donuts

1155 Southwest Morrison Street, , OR 97205 (503) 265-8410 Visit Website

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