Because there’s nothing better than sweetened fried dough on a blustery morning Let’s just say fried dough balls are popular enough here that Chicagoans emerged in big numbers from their bear dens for the second-annual winter-held Donut Fest. No need to wait for next year’s big event, though. It’s time to eat the doughnuts on your own progressive. Food empire builder Brendan Sodikoff is the man behind the always-a-queue Doughnut Vault. It’s been hinted, though, that 10:30 a.m. is a magically lineless time to nab the revered vanilla-bean glaze, or buttermilk old-fashioned. The Vault Van also roams the streets to dispense the goods to the dough deprived.
Peanut-butter cup. Malted milk ball. Butterscotch praline. Those and more from restaurateur Jonathan Fox, whose recipes come from his wife’s great-grandfather and are sold at Firecakes. The original dough cutter is displayed in the small retro space.
Scott Harris is the restaurateur behind Glazed and Infused, whose miracles with dough has turned out the Chocolate4 (that’s alotta chocolate), as well as maple-bacon Long Johns.
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