Five D.C. Bakeries Bank on Light Yeast Doughnuts | Eater DC

"Daniele Catalani built Toscana Market’s doughnut program around northern Italian bomboloni that are softball-sized, light, and chewy thanks to a mix of high-gluten and cake flours; a plain version dusted in sugar and lemon zest strips away competing flavors so the dough’s texture shines. Catalani tested recipes in the early-morning hours at his Cucina Al Volo stall and honed consistency once he moved into a space with commercial fryers, and since opening the day after Thanksgiving he’s had to double production as demand grew. He started by offering plain and filled versions (Nutella, pistachio spread, vanilla pastry cream) as weekend brunch specials and is now adding a bomboloni display case to showcase up to 20 rotating flavors—from birthday cake and s’mores to maple-bacon and even a smoked-salmon bomboloni with everything-spice cream cheese and caper—because customers keep coming back." - Gabe Hiatt