Tandem Bake

Posted on:

A yuzu cake doughnut in all its glory

There’s a power duo behind Chicago’s newest doughnut shop.

There are two ways to stand out in the increasingly crowded doughnut game: eye-catching flavors or serious pedigree.

The city’s newest fried-dough outpost, Glazed and Infused, has both.

The two pastry chefs behind the venture, which recently opened in Wicker Park and on Fulton Market, pack a wallop of dessert savvy. Tom Culleeney spent years working with Krispy Kreme, and Christine McCabe’s résumé lists Joël Robuchon, Charlie Trotter’s, and a Pastry Chef of the Year title from Bon Appétit.

Culleeney crafts the light, fluffy yeast doughnuts ($1.75 to $3.50), which McCabe tops with glazes flavored with Madagascar vanilla-bean peanut butter and house-made raspberry jam. Some donuts are closer to a plated dessert than a breakfast standard–like the crème brûlée, stuffed with vanilla crème and crowned with a golden-brown layer of brûléed sugar.

The cake doughnut menu has the obligatory buttermilk old-fashioned and a chocolate fudge-filled whopper, but it was the yuzu-curd-filled lemon cake, topped with lemon glaze and candied lemon zest, that won our hearts.

Doughnuts are made hourly, and the duo has ambitious weekly specials in the works–like a banana cake doughnut drizzled with sea-salt caramel, and a Bismarck filled with malted-milk custard and draped in malt glaze.

Source: Tasting Table