Get Donut-Induced Diabetes in Anacortes

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Photos by Matthew Piel
That ain't no mini-powered sugar donut.
The Place: Donut House, 2719 Commercial Ave., 360-293-4053; ANACORTES.

The Hole: For the first time since I started writing about donuts, bagels, and all foods featuring a hole in the middle, I walked into a bakery and promptly uttered the words "holy shit."

Sitting next to the cash register at Donut House were the biggest apple fritters I have ever seen.

This being a column about donuts with holes, I asked the cashier to recommend her favorite non-fritter, and she pulled out a powdered sugar-covered cake donut. I added the fritter to my order as well as a buttermilk bar, made with yeast. The whole mess of fried, sugary goodness came to $4.14.

The Shit: My soon-to-be-diabetic better half and I found ourselves at Donut House, a purple shack of a shop on the main road through Anacortes, at the recommendation of a woman on Orcas Island.

Christina Orchid owns Red Rabbit Farm, where she hosts dinners using local meat and produce raised by herself or other island-dwelling growers. In the market to host a party of the nuptial kind ourselves, we were talking over food ideas with Orchid when talk turned to donuts.

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Apparently there are no rings of fried dough to be found on Orcas. So Orchid has to take a ferry across to Anacortes to get her fix. She's rectifying that by installing a deep fryer in the kitchen attached to the barn at Red Rabbit. But in the meantime, she sent us to Donut House.

Orchid has a deep love for the buttermilk bars--which have a very distinct flavor from the cake you'll find in most donuts. But then we saw the giant fritters. And of course I needed something with a hole in it. And that's how we came to be sitting at one of the few tables inside Donut House with a bag filled with fried carbohydrates covered in sugar.

The buttermilk, true to Orchid's recommendation, had such a distinct and sweet flavor, it needed no help from a cinnamon-sugar or chocolate coating. The powdered-sugar cake donut was perfectly tender and left our clothes covered in white specks. The fritter (finished the next morning) was surprisingly well-cooked for such an enormous fried pastry.

Any day now, my heart will stop racing from the unbelievable sugar intake. But it was worth it.

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