Those close to me know that I have a hankering for donuts. Not donuts with sprinkles or fillings. Or ones that are too sweet. Yeast or cake donuts have been known to make me smile. It's the kind of thing that you know as soon as you take that first bite. If it's a yeast donut, does it have the right spring? And if it's a cake donut, is it too cakey? Today, I found a donut to write about. Huckleberry in Santa Monica has a cake donut in their repertoire that I'm not crazy about. Today, however, as my eyes scanned the pastry case for something inspirational, they stopped at the mound of yeast donuts. "Do I bother?" I thought to myself. Well, I'm glad I did. It has just the right 'spring' and was not greasy at all....and while I'd be even happier if the icing was less sweet, I will declare that it's the best donut I've had in a very long time. Calories well spent.
