Doughnut Diaries: Jelly Modern Doughnuts

Doughnut Diaries: Jelly Modern Doughnuts - Candy Coated Culinista

Doughnut Diaries: Jelly Modern Doughnuts – Candy Coated Culinista

Location: 376 College Street, Toronto, Ontario, M5T 1S6, 416-962-2053
Hours: Tuesday – Thursday: 7am-6pm; Friday: 7am-6pm; Saturday: 10am-6pm; Sunday: 11am-6pm

Gourmet doughnuts with sophisticated flavours, high quality ingredients that are preservative free and made using local and organic ingredients whenever possible. Jelly Modern also strives to be eco-friendly and their contemporary café’s use bamboo materials and recyclable packaging, eco-friendly cutlery trying to reduce their carbon footprint.

When I entered the store it was minimal, inviting and decorated in a monochromatic white. The doughnuts I purchased were: Cake: carrot cake, red velvet; Hand Dipped: Madagascar vanilla; Hand filled: lemon curd, s’mores and the Doughnut of the month: chocolate chocolate chocolate and more chocolate. 6 doughnuts went for $17.

I found the doughnuts to be just okay. They tasted good but nothing to write home about. I know lots of people love this store and if I had visited here before glory hole doughnuts they would have been number one on my list in the city; as they have great toppings and flavour selections etc. Quite frankly though I think I have been spoiled with glory hole and nothing I have found yet in the gourmet doughnut world will change that. The cake doughnuts I found the most peculiar as I love carrot cake I of course grabbed a carrot doughnut; but when I bit into it firstly the batter was still white but had all of those carrot cake spices in it along with some carrot pieces. This threw me off as I was expecting a dark batter like a real carrot cake and the cream cheese frosting had thinly sliced carrot strips. This added a great decoration but again I no real flavour. Mr. C. agreed the red velvet doughnut was off in same way also. I did enjoy the vanilla and lemon curd much more as well as Mr. C. enjoyed the s’mores and chocolate, but we just found ourselves comparing to glory hole which means they are still our fav’s.

Doughnut Diaries: Jelly Modern Doughnuts - Candy Coated Culinista

Doughnut Diaries: Jelly Modern Doughnuts – Candy Coated Culinista

Doughnut Diaries: Glory Hole Doughnuts

Doughnuts Diaries: Glory Hole Doughnuts - Candy Coated Culinista

Doughnuts Diaries: Glory Hole Doughnuts – Candy Coated Culinista

Location: 1596 Queen Street West, Toronto, Ontario, 647-352-4848

I finally found myself in Parkdale and of course when I’m in a new part of the city I check to see what on my Quest list is in a 5 km radius and there it was Glory Hole Doughnuts. Glory Hole Doughnuts are made with natural ingredients, by hand every day. Most of the doughnuts here are yeast doughnuts which go through a time-consuming process of mixing, first proof, rolling, cutting, second proof, and finally garnishing. They also have cake doughnuts and the doughnut holes. The basic menu consists of S’mores, Chai Brulee, Lemon Cheesecake, Cinnamon Toast Crunch, Almond Cream, Dark & Stormy, Toast & Butter, PB & J, Buche De Noel, London Fog and a type of Buttermilk doughnut. There was also a gingerbread seasonal doughnut on hand when I visited.

Today I choose the dark & stormy as it was supposed to taste like the drink, PB & J and Chai Brulee. These gourmet doughnuts rival any doughnuts I have had before. They are soft, flavourful and decorated with so much love, it looks like you are eating art. Mr. C. was a huge fan as was I and we both wished I had brought home more. They all tasted exactly as they should and were generously sized. At $3.00 roughly for each doughnut they are well worth visiting time and time again. The lady at the counter was so helpful and willing to explain all the doughnuts to me that I would recommend here to anyone as a must visit. If I lived in Parkdale this would be a daily stop for me personally.

Baked Doughnuts

Baked Doughnuts - Candy Coated Culinista

Baked Doughnuts – Candy Coated Culinista

Here’s a healthy version of doughnuts I made for the cooking club.

From Chatelaine

Yield/Serving: 28 doughnuts & 28 holes
Prep Time: 40 min.
Cook Time: 3 hr & 15 min.
Difficulty level is: easy, but with lots of waiting for yeast to rise time

• 1 cup 2% milk
• 8g quick-rise yeast
• ¼ cup granulated sugar
• ¼ cup unsalted butter, melted
• 1 egg
• 1 tsp vanilla
• 1/3 tsp salt
• 2 ½ cups all-purpose flour
• 3 cups confectioners’ sugar
• ¼ cup water
• 1 tsp extract
• 2 tbsp sprinkles

1. Using a microwave safe bowl warm milk for about 1 minute.
2. Pour milk into an electric mixer, with the dough hook attachment and add yeast and stir.
3. Let the mixture stand for 10 minutes.
4. Spray a medium bowl with cooking spray and line 2 large baking sheets with parchment paper and also spray with cooking spray.
5. Add the sugar, butter, egg, vanilla and salt to the yeast.
6. Beat at medium speed until well combined.
7. Slowly add the flour and increase the speed to medium-high, until the dough forms into a bal and pull away from the sides of the bowl, about 7 min.
8. Once to is formed place in the oiled bowl and spray more cooking spray on top and cover with a damp tea towel.
9. Let dough rise in a warm place until it has doubled in size, about an hour.
10. On a floured surface roll out the dough to ½” thickness.
11. Using a cookie cutter, cut into 28 shapes and then use a smaller cookie cutter and cut out the centre to make your holes.
12. Transfer doughnuts and holes to the prepared baking sheets and cover one again with a damp tea towel and allow to double its size, about 45 minutes.
13. In a small bowl mix whisk together confectioner’s sugar and water and set aside.
14. Pre heat over to 350°F and bake the first tray in the centre of the oven until golden brown, about 10 min.
15. Let cool completely on a wire rack, about 10 min.
16. Place the second tray in the centre of the oven until golden brown, about 10 min.
17. Stir the icing mixture and then dip the tops of the doughnuts into the glaze.
18. Decorate with sprinkle, immediately.

Please Enjoy

My thoughts
These tasted pretty good; but I would probably lessen the cook time as the bottoms were a little too golden brown for my liking. I also only used 1 cup of confectioner’s sugar versus the 3 in the recipe as that seemed like too much sweetness going on with the sprinkles. I like the fact that they are healthier but sometimes I want my sweets to be fattening and unhealthy. That way it’s a truly a real treat

%d bloggers like this: