I get e-mails about chef collaborative pizzas, sandwiches and other dishes pretty much daily, but few bridge the divide between high– and low-brow quite like this one—Next Restaurant chef Dave Beran made a doughnut for Do-Rite Donuts.
Do-Rite has been offering doughnut collaborations for a couple months, and past doughnuts were made by Los Angeles chef Michael Voltaggio; Noelle Scaggs, lead singer for Fitz and the Tantrums; and others. Beran, who is mostly vegan, created the vegan blueberry cornmeal pancake doughnut, which comes topped with vegan maple butter cream. And it's seriously good—Do-Rite does a great job with its gluten-free and vegan doughnuts, and this cake doughnut is slicked with a light glaze and filled with fat blueberries. The maple cream only has a touch of sweetness, so it's a nice option for people who don't like super-sweet breakfast.
Beran's doughnut is $3 and available through October 7 at Do-Rite locations.