One look into Glazed Donut Works' display case may be enough to make you salivate, but Darren Cameron, owner of the Deep Ellum store, knows it's what's on the inside of his confections that counts. That's why he's recently revamped the pastry shop's menu, all the way down to the dough.
Opened in 2013, Glazed Donut Works became a fast favorite with locals looking to satisfy their sweet tooth with a handmade doughnut or, for more adventurous palates, a doughnut-grilled cheese sandwich. Demand was so high, in fact, Glazed was forced to close and train more staff the week after it opened.
But after several years of feeding late-night revelers from its walk-up window and the prospect of a second location in Plano's buzzy forthcoming food hall, Cameron decided to bring on consultant Joe Baker to help revamp his product. Five months later, Baker is executive chef of the doughnut shop -- no joke -- and Glazed's menu is full of new treats.
"Doughnuts, we all grew up with them so we sort of take them for granted," said Baker, whose resume includes a stint in the dessert department of the Mansion on Turtle Creek. "But when you get down to it, they're very technical."
"Everybody's had light, filler doughnut fare, but I think we're ready for adult doughnuts," he added. "These are doughnuts for grown ups."
Let's start with the dough: Baker redid the recipe to transition from "a pasta-like dough to a brioche-style dough," which is lighter and holds up longer, said Cameron. There's a vegan version of it, too, which Baker uses to make the raspberry vegan doughnuts. (He's hoping to add vegan sandwiches in the future.)
Other than that, new confections abound, from bite-size honey buns to items that would be at home on a restaurant menu. Glazed purists needn't worry, however; staple recipes, such as the red velvet, maple-bacon and classic glazed doughnuts, aren't going anywhere.
"I love this glaze," said Baker. "It's the only thing I haven't changed since I got here."
Soon, Baker hopes to offer meringues and items baked specifically for kids. Expect the menu to rotate offerings, too, as new ones are developed. With so many new sweets to choose from, here are three you shouldn't miss.
Sweet potato doughnuts
Don't knock it 'til you try it. For this breed of doughnut, Baker adds several pureed sweet potatoes to the batter. The result is a savory flavor that balances the confection's sweetness -- it's ideal for anyone who's not keen on overly sweet desserts. The store's sweet potato doughnuts come glazed or topped with marshmallow cream torched-to-order. If you can only choose one, we recommend the latter.
Babka gets a new spin at Glazed, which has opted to bake the pastry into individual muffins instead of a cake or loaf. Baker layers the dough with additional chocolate dough and chocolate ganache before cutting and hand-weaving it into muffins. Consider this a slightly denser, though no less delicious, take on the cinnamon roll.
Ferrero Rocher doughnut
Try saying that name three times fast. This sweet treat is inspired by Ferrero Rocher candy, one of Baker's favorites. It's a chocolate doughnut filled with Nutella pastry cream, topped with a thin layer of Nutella, then dipped in toasted almonds and crunchie bits. It's then dipped again in candy shell and topped with edible gold leaf -- a chocolate lover's dream.
See more drool-worthy treats below:
Glazed Donut Works is located at 2644 Elm St. in Dallas. It's open Thursday and Friday 7 a.m. to 11 a.m., and Saturday and Sunday 9 a.m. to 4 p.m. Late-night hours are Thursday through Saturday 9 p.m. to 2 a.m.