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Dining Out- Fried Gobs of Dough 

by Marty Demarest & r & & r &





A naught made from dough, the donut is the sweet nothing of New World pastries. Deep-fried, the "dough-naught," "doughnut" or just plain "donut" is a breakfast object of myth. While numerous cultures feature tasty fried gobs of dough, the standard ring-shaped form seems to be a New England/French/Canadian/Dutch hybrid.





One story claims that the donut was given its current incarnation by a crusty Maine sea captain who stuck a sweet roll on the prong of his ship's wheel during a storm. Perhaps some enterprising Quebec bakers took the idea and turned it into a specialty. Or maybe the eternal circle of dough has always been with us, just waiting to be dusted with sugar and coated with chocolate. Today they're being produced by a few dedicated bakers in our area.


-- Marty Demarest





Alpine Bistro & amp; Bakery Company


810 N. Monroe St., 327-7040





Donut Parade


2152 N. Hamilton St., 487-9003





Donuts To Go


7009 N. Division, 467-6403





Krispy Kreme


15401 E. Indiana Ave., 922-7101





Mike's Old-Fashioned Donuts


11413 E. Sprague, 926-7385





Something Sweet


21101 E. Wellesley Ave., 924-5129





Davis Donuts


2520 N. Fourth St., Coeur d'Alene


(208) 664-1701





Donut House


9551 N. Government Way, Hayden


(208) 772-5771





GoNuts DoNuts


209 W. Main St., Chewelah, Wash.


935-0852

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