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Crumbly
An honestly good, good-for-you doughnut
We never thought anyone could improve upon the fluffy, frosted, fresh-made delight that is the doughnut—until we encountered Los Angeles eatery Fonuts. There, owners Waylynn Lucas and Nancy Truman are serving up delicious baked versions of the traditionally deep-fried treat. "Your average doughnut leaves a film in your mouth," says Lucas. "But because we're not plunging them into a scorching bath of hot oil, the flavors really come alive." And how: Sourced from the city's nearby farmers' markets, fresh citrus lends zing to the gluten-free lemon fonuts, tart berries turn the strawberry-buttermilk ones bright pink, and the classic glazed is as cakey and airy as can be (Fonuts.com).
Get the recipe: Strawberry-Buttermilk Baked Doughnuts
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