On an unusually sunny (yet freezing cold) afternoon, Jade and I decided to stop by the recently opened Blue Star Donuts. I have never had a more satisfying donut than at Blue Star Donuts. It’s on SW 13th and SW Washington. The recipe that they use to make their dough, a classic brioche from the South of France, just about blew our minds. It’s not cakey, heavy, or thick and it’s not to airey and non-existent. We were fortunate enough to take two trips for our post. The first visit we had three different types of these delightful cream filled donuts, all with unique charms of their own.
The Valrhona Chocolate Crunch’s glaze was almost boozey. The cream inside reminded me of egg nog. The Creme Brulee had a shot of what seemed like simple syrup in a test beaker coming out of the top, which one would squeeze into the donut. After doing this, the combination of its cream and the beaker contents are delicious. After we sat, had a few bites, and began taking a few photos, we were given a complementary Meyer Lemon Keylime Curd. They said ‘you must try this today.’ And you know what!? They were right. It was amazing. The favorite of the day.
If there was one thing I learned on this adventure, it’s that there is no ‘best way’ to eat a cream or jelly filled donut. So you just have to eat it whatever way comes naturally… which means you will most likely end up with powdered sugar all over you.
And now the best part… tasting!
On our second visit to Blue Star, we tried two traditional style donuts (donuts with holes in the middle). The first was a Blueberry Bourbon and Basil glazed donut which doesn’t sound like it would be absolutely delicious, but I assure you, it was. Jade was more partial to our other donut, which was Passion Fruit and Cocoa Nib. The passion fruit melded perfectly with the brioche to create a light and delightful courier for the richness of the cocoa nibs. For traditional style donuts, these definitely weren’t traditional style tastes.