Knockout Rounds 

Dixie Donuts and Sugar Shack put the chef in the hole.

Cake or yeast? That's been the basis for many an argument among doughnut enthusiasts since someone first dunked dough into hot oil. Yeast doughnuts can be light and airy but, if done wrong, can end up spongy and greasy. Cake doughnuts…

full article »

Comments (5)

Showing 1-5 of 5

Add a comment

 
Subscribe to this thread:
Showing 1-5 of 5

Add a comment

Readers also liked…

  • Belly-Dancing Dinners

    Food Review: Nora brings real Lebanese cuisine to the West End.
    • Jan 27, 2015
  • The Trail to Rancho T

    The story behind two Richmond food veterans' newest venture.
    • Mar 24, 2015

People who saved…

More by Piet Jones

Copyright © 2016 Style Weekly
Richmond's alternative for news, arts, culture and opinion
All rights reserved
Powered by Foundation