Dining Out- Fried Gobs of Dough

By Marty Demarest

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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