bake - May 2020 - 28

28

with dried mango and mandarin
orange zest.
"The Curry Mango Chocolate
Fudge donut is an amazing
combination of sweet and savory
flavors. The mango is chopped
and is infused into our famous
buttermilk dough, topped with the
curry chocolate fudge icing and
then finished with orange zest,"
said Ralph Primo Jr. "Vinny was
wonderful to work with, and he
really made our old-school homegrown donuts amazing with this
new flavor, it's incredible."
An unconventional partnership,
but one that worked out well, was
between Glaze Donuts in Milford,

The Apple
Crisp is such
an iconic fall
dessert and
we wanted to
give people a
taste of it like
they've never
had before."
Leslie Polizzotto, co-founder of
The Doughnut Project

Bake Magazine Digital Special Report  2 | Volume 1 | bakemag.com

ANGRY ORCHARD, KRISPY KREME

Primo's Donuts, which has been
a staple of the Los Angeles food
scene for over 60 years, teamed up
with local chefs and restauranteurs
last year on a limited-edition donut.
Jon Shook and Vinny Dotolo of
Los Angeles restaurants Animal,
Son of a Gun and Jon & Vinny's
worked with Primo's to develop
several recipe ideas.
After trying five new creations,
the favorite donut and the one
that made its debut in the second
half of November 2019 at the shop
was the Curry Mango Chocolate
Fudge. The buttermilk mango
donut was covered in a chocolate curry fudge glaze and topped


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bake - May 2020

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http://digital.bakemag.com/sosland/bake/2020_12_01
http://digital.bakemag.com/sosland/bake/2020_11_01
http://digital.bakemag.com/sosland/bake/2020_09_01
http://digital.bakemag.com/sosland/bake/2020_08_01
http://digital.bakemag.com/sosland/bake/2020_07_02
http://digital.bakemag.com/sosland/bake/2020_07_01
http://digital.bakemag.com/sosland/bake/2020_06_01
http://digital.bakemag.com/sosland/bake/2020_05_01
http://digital.bakemag.com/sosland/bake/2020_04_01
http://digital.bakemag.com/sosland/bake/2020_02_01
http://digital.bakemag.com/sosland/bake/2020_01_01
http://digital.bakemag.com/sosland/bake/2019_12_01
http://digital.bakemag.com/sosland/bake/2019_11_01
http://digital.bakemag.com/sosland/bake/2019_10_01
http://digital.bakemag.com/sosland/bake/2019_09_01
http://digital.bakemag.com/sosland/bake/2019_08_01
http://digital.bakemag.com/sosland/bake/2019_07_01
http://digital.bakemag.com/sosland/bake/2019_06_01
http://digital.bakemag.com/sosland/bake/2019_05_01
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http://digital.bakemag.com/sosland/bake/2018_07_02
http://digital.bakemag.com/sosland/bake/2019_03_01
http://digital.bakemag.com/sosland/bake/2019_02_01
http://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
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http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
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http://digital.bakemag.com/sosland/bake/2017_12_01
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http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
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http://digital.bakemag.com/sosland/bake/2017_07_01
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http://digital.bakemag.com/sosland/bake/2016_09_01
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https://www.nxtbook.com/sosland/bake/2013_11_01
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