Nani Edry calls his deep-fried abomination the doughnnabon. It's part doughnut, part cinnamon bun.
A Frankenstein's monster of a pastry built inside the Bond and Smolders Bakery in Boynton Beach, the doughnnabon is deep-fried and oven-baked, then drenched in frosting, butter and cinnamon.
Edry is the pastrymaker behind Nani's Dough, a gourmet-doughnut-delivery service that moved into the Bond and Smolders kitchen in April. The self-taught Delray Beach cook says he spends all day experimenting with new sinful temptations, crafting oversize rings by rolling together several types of flour, sugar and yeast.
"The doughnnabon started as a pecan sticky bun. That's crazy, right?" Edry says from behind the counter at Nani's Dough, where he's busy baking another new treat: a grilled-cheese doughnut. "It's definitely not what I thought my life would be."
Edry, 32, used to spend his mornings shaping surfboards on Oahu's North Shore, distracted by the fluffy, yeast-raised doughnuts he would find in Hawaiian pastry shops. They were airier, fatter and taller than he remembered from his childhood growing up in Fort Lauderdale's Victoria Park neighborhood.
"In Oahu, there's bigger surf, bigger doughnuts, bigger everything," says Edry, who still shapes surfboards before and after his bakery shift.
Now, he's shaping dough, translating Hawaii's bigger-is-better mentality to bizarre creations: a s'mores doughnut, topped with crumbled graham crackers and mini marshmallows; a red-velvet-cake version coated in a spiral of frosting; and the King, an Elvis-inspired, peanut-butter-and-jelly doughnut, speared in the center by crispy bacon strips.
More than 20 varieties, doughnnabon included, will be on Edry's menu this Friday, June 3, for National Donut Day. The holiday was created in 1938 by the Salvation Army to honor its Donut Lassies, female volunteers who served fresh doughnuts to American infantrymen in the trenches of France during World War I. The first celebration raised funds for the Chicago Salvation Army during the Great Depression, but now honors the memory of soldiers, the Salvation Army's website says.
Fancy doughnuts are everywhere in South Florida these days, and to mark National Donut day, here are 10 of the strangest ones around.
Salty Donut Artisanal Donut Shoppe and Coffee Bar, 29 NW 24th St., Miami; 305-925-8126 or SaltyDonut.com
Ever been carded while trying to buy a doughnut? This Wynwood pop-up specializes in alcohol-spiked fried doughnuts, sold to the public on weekends (11 a.m.-6 p.m. Friday-Sunday) until they sell out. Which they do. Often. Foot traffic is known to curl around Wynwood's warehouses off North Miami Avenue, so expect a wait for Apricot + Riesling (apricot jam, ricotta impastata frosting and riesling poached apricot). There are grown-up doughnut holes, too: One, coated in pineapple glaze and coconut shreds, comes with a pipette filled with coconut rum.
Doughnnabon and grilled cheese doughnut
Nani's Dough at Bond and Smolders Bakery, 1622 S. Federal Highway, Boynton Beach; 561-889-8688 or NanisDough.com
Nani Edry makes a pair of standouts worth attention. The first is the doughnnabon, a Cinnabon-style doughnut deep-fried and coated in a butter-cinnamon glaze, then oven-baked before frosting is added. The second is the grilled cheese doughnut, also baked and deep-fried, then dusted with Cap'n Crunch cereal.
Rhino Doughnuts and Coffee, 126 NE Second St., Boca Raton; 855-744-6674 or RhinoDoughnuts.com
Athan Prakas and Davin Tran make decadent flavors the norm here: crème brulee, s'mores, strawberry daiquiri, the Miami Cream (Rhino's spin on the Boston cream). We're fond of the cereal doughnut, topped with a crunchy, multicolored mound of Fruity Pebbles. It shouldn't work, but it does. For brunch seekers, the weekend offers "drunken" doughnuts on a rotating list that includes "jack and peanut brittle" and "Key-lime tequila."
420 Munchie doughnut
Mojo Donuts, 7906 Pines Blvd, Pembroke Pines; 954-983-6631 or search "Mojo Donuts" on Facebook
The kitchen-sink method of artisanal-doughnut prep applies to the 420 Munchie, in which chocolate frosting is topped with crushed Snickers pieces and potato sticks. Mojo whips up bizarre new creations all the time, judging from its social-media pages: Our arteries have clogged looking at Slutty Brownies (cocoa nibs and brownie chunks) and Peanut Butter Cup (self-explanatory).
Driftwood Room, 1825 Collins Ave., Miami Beach; 305-503-5700 or DriftwoodMiami.com/menu
A passionfruit doughnut makes perfect sense at this 6-month-old restaurant in the just-remodeled Nautilus South Beach Hotel, where celebrity chef Alex Guarnaschelli's (Food Network's "Chopped," "Iron Chef") fuses Mediterranean dishes with Floridian flavors. A trio of these is rolled in white sugar and filled with pureed passionfruit, and can (and should) be dipped in a vanilla-bean-custard sauce.
Apple Crumble and Mounds Bar doughnuts (tie)
The Dandee Donut Factory, 1900 Atlantic Blvd., Pompano Beach, 954-785-1461; 102 N. 28th Ave., Hollywood, 954-929-1118; 1422 S. Federal Highway, Deerfield Beach, 954-531-1990 DandeeDonuts.com
Of the 50-plus varieties to be found at this South Florida staple, open since 1982, we like the Apple Crumble, topped with crunchy apple-pie crust and filled with syrupy apple slices. The Mounds bar mimics the candy: a chocolate-cake treat covered in chocolate sauce and studded with shredded coconut.
YoNutz Gourmet Donuts and Soft Serve, 121 NW 136th Ave., Sunrise; 954-846-1115 or YoNutzfl.com
The uncommon blend of doughnuts and soft-serve (frozen yogurt, ice cream and gelato) is taken literally in this shop, owned by sisters Sarah Freire and Sophie Amer and their husbands. First, pick any doughnut, then watch it get pulverized in a blender, along with any soft-serve and add-ins (bacon? Blueberries?). There's also YoNutz in a cup, in which doughnuts are topped with soft-serve treats (we recommend the blackberry tarragon doughnut paired with vanilla custard).
Maple Bacon doughnut
The Office, 201 E. Atlantic Ave., Delray Beach; 561-276-3600 or TheOfficeDelray.com
Maple-bacon doughnuts are ubiquitous these days, but the Office has been slinging this creation since the restaurant opened in 2009. Although these cooked-to-order doughnuts come topped with crème anglaise and chocolate sauce, the truly gluttonous will take advantage of the extra sauce served on the side.
Duffins (doughnut muffins)
Crumb on Parchment, 3930 NE Second Ave., Miami, 305-572-9444 or search "Crumb on Parchment" on Facebook
Miam Cafe & Boutique, 2750 NW Third Ave., Suite 21, Miami, 786-703-1451 or MiamCafe.com
The duffin, a delicious crossbreeding of a crispy doughnut and cakey muffin, started as a London teatime treat, but it's since skipped across the pond and landed at two Miami venues. Michelle Bernstein's eclectic Design District bakery Crumb on Parchment offers a strawberry-rhubarb flavor topped with cinnamon sugar. Meanwhile, Miam Café and Boutique bakes its duffins daily inside the zebra-striped Wynwood Building. There are three here, executive chef James Seyba says: one dusted with cinnamon and sugar, another filled with lemon curd, and a third stuffed with homemade peach jam. "It's like a doughnut hole," Seyba says of the duffins, baked in baby muffin tins. "It starts as a muffin in that it's baked, but takes on the doughnut application afterward with the filling and the powdered sugar."