Plates & Places: Holey Toledough

The wait is over! Fans of Holey Toledough, Handcrafted Doughnuts can now purchase their favorite varieties at the company’s new storefront, located at 3812 W. Alexis Rd. The grand opening and ribbon cutting ceremony, held on Feb. 20, was met with a huge crowd of dedicated fans as well as first timers who came to scope out the new digs and pick up a dozen or so of owner Chris Ritter’s gourmet creations.

   

Since 2015, Holey Toledough has been operating from a food truck, a popular spot at area festivals and farmers markets. As the company’s home base, the new storefront boasts colorful graphics that coordinate with the food truck and lots of stainless steel. At 500 square feet, the cozy bakery serves as a take-out location only.

Cynthia Rae purchases an assortment of the bakery’s doughnuts from Michael McGeorge.

Holey Toledough offers a set menu of 10-12 flavors throughout the year.  In addition, specialty varieties will be created for each season and holidays. The current menu includes unique flavors such as Chocolate ‘N’ Sprinkles, Maple Bacon, PB&J (vegan), Pecan Toffee, Raspberry Lemonade, French Toast and Cannoli Paczki. 

Owner Chris Ritter is pleased with the customer turnout for the opening of his shop. 

Ritter also makes to-die-for cinnamon rolls and cronuts, a buttery, glazed pastry which is a cross between a croissant and doughnut. Check their Facebook page to find out when they are available.

Holey Toledough offers creative and unique gourmet doughnuts. 

Holey Toledough is open Monday through Friday from 6 a.m. to 3 p.m. and Saturday from 
7 a.m. to 2 p.m. My advice is to get there as early in the day as possible to avoid the “Sold Out” sign. They’re that good.

Emily field assists doughnut aficionados with doughnut orders during the grand opening celebration. 

For Your Sweetheart: Strawberry Cupcakes

Love is in the air! How will you and your sweetheart spend Valentine’s Day? Whether you’ll be enjoying a night on the town or a cozy evening at home, you’ll need a batch of these Strawberry Cupcakes for the finale.

When I first encountered this recipe, it was for a strawberry cake topped with strawberry frosting. I converted it to cupcakes, so I could share them more easily. I also used cream cheese frosting instead of the strawberry because well, everything is better with cream cheese frosting.

On another note, my cupcakes took a bit longer to bake, about 22 minutes, because I filled the liners almost to the top. I like big cupcakes and I cannot lie. This resulted in 15 generously sized cupcakes.

Here’s to a deliciously sweet Valentine’s Day!

Strawberry Cupcakes

2 cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

3 large eggs

1 cup vegetable oil

1 cup sugar

3-ounce package strawberry gelatin

½ cup buttermilk

10-ounce package frozen strawberries, thawed

Strawberry frosting

¼ cup butter, softened

1 pound of confectioners sugar

⅓ to ½ cup juice drained from strawberries

Heat oven to 350 F. Add cupcake liners to a cupcake pan.

In a medium mixing bowl, combine flour, salt and baking soda. Set aside.

In a large mixing bowl, beat eggs. Add oil, sugar, gelatin and buttermilk. Stir vigorously until well blended. Add the flour mixture and blend.

Drain ⅓ to ½ cup of juice from strawberries and reserve for frosting.

Fold strawberries into batter. Pour batter into cupcake liners almost to the top.

Bake 20 to 22 minutes or until a toothpick inserted into the centers comes out clean.

Allow cupcakes to rest in pan for 5 to 10 minutes. Transfer to a wire rack and cool completely before frosting.

For the frosting, combine butter and confectioners sugar and strawberry juice. Beat until creamy.

(Recipe adapted from cooks.com)