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Donut (yawn!) question.

Greetings hounds,

A year ago--or maybe 2, Fratelli's donuts opened in Beverly Hills. I remember going the first week, and being underwhelmed. My fault for expecting a smooth running operation on their second day of business! I'm curious if Fratelli's has become a mecca for good quality donuts, now that they've had more than enough time to establish themselves.

Thanks,
Jeff

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  1. In my opinion no. I think their doughnuts are actually quite bad. Not much flavor and not well done. I'm sure others will disagree.

    2 Replies
    1. re: sku

      Ditto. They're OK at best and for the price, I'm sad to say, these donuts do not merit a visit. If you're in the area, I guess and curious, then sure. Otherwise, you're better off going to the classic and proven ones: Randy's Donuts, Bob's Coffee and Doughnuts and Primo's are my top 3. Heck, I'll even take USA Donuts any day over Fritelli's!

      1. re: sharkgirl88

        Thnx sku and sharkgirll88. That's all I needed to hear.

    2. For a good donut, try The Donut Man in Glendora. Right now they're serving up strawberry donuts. Its an open face donut, filled with whole strawberries.

       
      7 Replies
      1. re: Showa50

        I've got to agree here. I used to live in Glendora and Donut Man is great. The tiger tails are great too.

        1. re: Showa50

          I’ll have to second the Donut Man. Tried it for the first time and I must say its pretty darn good. For 2 people, we got 2 strawberry, an apple and a cream cheese filled donuts and a chocolate dipped tigertail which I think made it a little too sweet. I’ll need to peruse through the rest of their tasty looking selection. It’s a tad difficult to maneuver out of the line once you’ve ordered and paid and it’s not just because I’m 8 months pregnant. As a consolation there are free buckets for the taking. It quite the drive for us but when we’re in the area, we’ll definitely stop here.

          1. re: puffalumpy

            I've been hearing about the Donut Man for years now, but have never made the schlep. When I lived on the West Side, (on rare occasion), I would be in my car at 5 A.M., and drive over to the original "Blinky's" on Topanga Canyon (new owners today, not nearly as good). I thought their dounuts were noticeably better than many of the dounut stands I've visited. Now that my car has GPS, it might be fun for me to wake up early and type in the Donut Man's address, and head out to Glendora. Puffalumpy, in regards to a chocolate dipped tigertail being a little too sweet---well that's music to my ears!

            Thanks,
            Jeff

            1. re: JeffW

              If you go before 7am you could get out there in about 1/2 hour, at least that's about how long it takes us to get to the exit off the 210 for Donut Man when we drive to Vegas.

              Also, I forgot to tell you, but I had a once-a-year craving for a donut and stopped into Fritelli's when I was in the neighborhood the week before last. I had a maple donut. I actually thought it was pretty good, the donut itself was kind of like a buttermilk bar in texture (but round) and the maple glaze was quite flavorful and applied generously but not sloppily. However, it was expensive for a donut, and many of their other donuts looked kind of tired and it was around 10:45 a.m.

              1. re: Debbie W

                ...but the trip back from Glendora will take you two hours!

          2. re: Showa50

            Donut Man Strawberry doughnuts or the Peach flavored are incredible!

            I believe theyre open 24 hours a day?

            Call ahead to find out their batch schedule (for the freshest donuts) and drive over. I live on the westside btw - but I think its worth the drive (after rush hour of course).

            915 E Route 66
            Glendora, CA 91740
            (626) 335-9111

            1. re: flavasista

              Thanks for the "batch schedule" tip. I really am planning on doing this little adventure, come this Saturday---and I will be in the car at 6. I hope that the early hour I am starting out, will let the return trip to Sherman Oaks, not take the 2 hours that Das Ubergeek said could happen.

              Cheers,
              Jeff

          3. I always go to Stan's in Westwood when I am in the area.

            8 Replies
            1. re: AzDumpling

              Jeff, if you go to Stan's I want a banana, peanut butter donut!

              No, Two!

              Stan's is number one!

              I also like Primo's but once in awhile their chocolate pretzels are a sponge for the oil in which they're cooked. (I just need more napkins)

              1. re: mar52

                Went to Primo a week ago, because I had a 7:00 A.M. appointment on the Westside. Spousal unit tells me that their crumb donuts are off the charts delicious. Anyway, I stopped by, picked up their crumb, and butterfly donuts, and brought them home for our breakfast. The crumb was a little disappointing, and spousal unit said that maybe when he had his, they were just out of the fryer. On the other hand, I guess any place can have an off day. Mrs. Primo is SO nice. Maybe I should try Stan's again too---all I know is that this Saturday I am absolutely doing the Donut Man run---spending too much time thinking about what a strawberry donut will be like.

                Cheers.

                1. re: JeffW

                  Primo's is all about the buttermilk bar.

                    1. re: la tache burger

                      Well alrighty then! Buttermilk bar it is, next time I'm on the west side.

                      Thnx

                      1. re: JeffW

                        The GLAZED buttermilk bar. Also any of their Danish are wonderful, but especially the cheese Danish.

                    2. re: sku

                      glazed OR unglazed, both great, I prefer the un

                      1. re: sku

                        Exactly... Royal Donuts is where you get a Crumb Donut...

                        Stans is great for those off the wall indulegent donuts. Otherwise their standards are okay.

                2. does any know if the donut man makes yeast raised donuts? i know it's the antithesis of the decadent cream filled bombs you all describe so lovingly. in fact, a yeast raised donut is really the "yawn!" but i love a good yeast donut like the ones i've had in japan. not too sweet. can't seem to find the right one. if anyone knows of one please let me know. thank you!!

                  1. Thanks to CH I found Dad's Donuts in Burbank, They always taste great.

                    Dad's really impresses me; I have never gotten an apple fritter that was Burned on the edges or was raw in the middle. They seem to have donut making down.

                    They are on Victory Blvd. next door to the Eat & Park. near Hollywood Way.

                    21 Replies
                    1. re: 420 Reasons to eat

                      Wow, now this is a spot that a Sherman Oaks fellow finds easier to get to, than a trip to Glendora (although I am still going to Donut Man this Saturday). Have you tried various donuts at Dad's? I'd love to hear what else you like, besides the apple fritters.

                      Cheers,
                      Jeff

                      1. re: JeffW

                        French crullers and plain cake donuts.

                        1. re: Das Ubergeek

                          Thnx muchly for the recs. I LOVE crullers.

                          1. re: JeffW

                            JeffW, if you are driving all the way to Glendora from the westside then take advantage of the trip (since you say you're leaving early in the morning) and also stop by the Coffee Klatch in San Dimas(next to Glendora), for great coffee. Stop 1) Donut Man 2) Coffee Klatch

                            1)Donut Man
                            915 E Route 66
                            Glendora, CA 91740
                            (626) 335-9111

                            2)Coffee Klatch
                            806 W Arrow Hwy Ste A
                            San Dimas, CA, 91773
                            (909) 599-0452
                            http://klatchroasting.com/component/o...

                            1. re: b0ardkn0t

                              I went to your link, and the Coffee Klatch also sounds destination worthy. Only problem is, that I'm bringing the donuts back to Sherman Oaks, for our breakfast, as I'm the only nut in the family who will get out of bed for the drive to Glendora. Thanks though---maybe another time.
                              Jeff

                        2. re: JeffW

                          Sherman Oaks? Been to K's on Ventura and Beverly Glen??

                          1. re: Emme

                            BUT OF COURSE!!! I love K's. I live less than a mile from this donut store, and the owner Mary is funny, and nice---and she makes good donuts! I enjoy their crumb, cruller versions.

                            1. re: JeffW

                              I like her husband best... so calm and sweet. LOVE their glazed old-fashioneds... crispy exterior, but fluffy interior. And their apple fritters and dense blueberry muffins too.

                              1. re: Emme

                                Yep, her husband is exactly what you said. Always a nice smile. The glazed old fashioned buttermilk's are actually my mainstay at K's, even though I mentioned the crumb and crullers previously. I haven't had their apple fritters in a long time. They used to purposely make some that were "extra" done, to be put in the case next to the apple fritters which were fried normally. The extra done ones were the fritters of my dreams.

                                1. re: JeffW

                                  Are we talking buttermilk *bars* or old-fashioneds with the scalloped edges - both glazed...

                                  1. re: Emme

                                    The round "old fashioneds"---scalloped edges and a hole in the middle! Those are the ones that I love. K's also has round ones with maple glaze, and chocolate. While I love both of those flavors, for some reason it is the simple glazed (non flavored) version that shines.

                                    By the way---tomorrow morning we're meeting our friend Denise for coffee at the Starbucks on Allott and Ventura---she asked me if I would stop at the donut store on Fulton and Riverside for their version of apple fritters! So yet---another donut store to try!

                                    Cheers

                                    1. re: JeffW

                                      unadulterated glazed, absolutely! i had the maple once, but it was just too much. the pure glaze is lovely. i know they use a mix base, but they fry them properly.

                                      1. re: Emme

                                        I've had many attempts trying to create great donuts---Not to crow, but I do know my way around the kitchen. I've never had true success in this endeavor. Donut stores must use special oil, or special flour, or something that home cooks don't know about. As great donuts (more than likely) will never be made in our home, this is the reason why I get such a thrill from enjoying well made donuts at various donut emporiums.

                                        Cheers,
                                        Jeff

                                        1. re: JeffW

                                          I suspect it's crack.

                                          As a kid in Marietta, Ga, I had a friend and neighbor who made AMAZING doughnuts. She had a used commercial stove.

                                          I think they fry at a very high temperature, using oil that can take it. Home stoves can never get as hot as commercial ones. They also flip very quickly and let the doughnuts rest and rise before frying.

                                          1. re: Diana

                                            Guess you sealed the deal! Won't even attempt home made donuts again. Thnx for saving me future donut heartache.

                                            1. re: JeffW

                                              Heck, why not keep trying? There is a recipe for Sufgayno, or isreali doughnuts on Chowhound..I bet if you keep trying, you can come up with some smashing 'nuts.

                                              Do you have one of those fryers? I bet one of those could make nice doughnuts. Another option is to use a big deep cast iron skillet or large cast iron pot and get it as hot as you can. Peanut, canola, and grape seed oil all take very high temps without breaking down.

                                              You could also get one of those Turkey Fryers and try frying them in that. USe chopsticks to turn them gently, and keep an extinguisher nearby incase the oil spills and catches fire.

                                                1. re: Diana

                                                  You know, as much as I love sufganiyot, and they are easy easy to make at home, there is nothing like a French cruller. :)

                                            2. re: JeffW

                                              I think many doughnuts shops do probably do use liberal amounts of shortening for frying, or maybe in the dough for some types. I imagine this will happen less and less with all the concern about trans fat.

                                              As far as flour, most doughnut shops seem to use commercial mixes from a couple of companies that make them. But I don't think there's anything really special in there (a lot of them contain dry milk powder or other additives, but you should be able to get pretty good results from scratch at home). I'm not sure if low gluten pastry flour would work better or not - generally, I don't think you want to use it with yeast breads. I used at least half whole wheat (pastry) flour in the sufganiyot mentioned below, and they still came out great.

                                              You could also try an old fashioned cake style doughnut - big advantage here is that it's not a risen dough, so it's a bit quicker to make. Fannie Farmer has a recipe. I made them at home when I was a kid, and they came out pretty well, if you like that style.

                                              I made a vegan version of sufganiyot (from http://is-that-my-bureka.blogspot.com...) and they came out great. First batch came out burned (and I was flipping them over pretty quickly), so there goes your "not hot enough oil" theory. A carbon steel wok or a cast iron dutch oven should do the trick, along with a candy thermometer if possible to get an idea of the temperature. The second time I made them, I didn't burn them, cooked them a bit longer on lower heat, and they were delicious - and still tasted good the next day.

                                              The labor and mess involved are more of an issue, I suspect.

                                              Doughnut Man would probably be one of the first places I checked out if I started eating eggs and dairy - it was legendary when I went to college in Claremont - people were always making late night runs.

                                              1. re: will47

                                                Great, informative post regarding homemade donuts. Thank you so much for your time.

                                                Jeff