Oliboli Donuts
Cold Brew Coffee
Croque Madame – Yeast Donut, Prosciutto, Mornay Sauce, Comte Cheese, Gruyere Cheese, Duck Fat Fried Egg, Chives, Black Lava Salt
Oliebollen – 40-Hour Yeast Dough, Apples, Currants, Raisins, Lemon Zest, Spices, Confectioner’s Sugar / Semla – Cardamom 40-Hour Yeast Dough, Homemade Almond Paste, Vanilla Pastry Cream, Vanilla Whipped Cream, Confectioner’s Sugar
Strawberry – Yeast Donut, Harry’s Berries Strawberry Glaze
Fry Bread – 40-Hour Yeast Dough, Homemade Ricotta Cheese, Raspberry Jam
Jam – Yeast Donut, Raspberry Jam, Confectioner’s Sugar
Banoffee – Yeast Donut, Homemade Banana Whipped Cream, Fresh Banana, Toffee Sauce, Streusel
PB&J – Yeast Donut, Peanut Butter Glaze, Raspberry Jam
Plain Glaze – Yeast Donut, Vanilla Bean Glaze
Owned by Victor and Brooke DesPrez, Oliboli Donuts is self-described as a “business built on family values and simple Ingredients,” but for those lucky enough to visit these Orange County natives the fact is that there is nothing simple about fried-to-order 40-hour fermented Dough and artisan housemade Toppings.
Serving Tustin since October of 2018, a complex on 1st Street no different than any other on the outside, guests entering Oliboli Donuts will immediately notice a lengthy countertop decorated in Fried Dough, some twenty-six choices on this particular Friday, though what is visible serves for display purposes only.
Home to both Yeast and Cake rings, not to mention Bismarcks and savory selections intended to eat like a meal, it is with wide eyes that one surveys the scene as they are greeted by staff members, all exceedingly pleasant and educated about both products and process.
Later learning that one crew member was Mr. DesPrez, his passion for Doughnuts readily evident during a five-minute conversation while each choice was made-to-order, it was to a party of six that eight warm rings were delivered, an additional three Oliebollen starting things off with bright aromatics amidst stone-milled Flour and subtle Fruit sweetness.
Creatively decorated with a mural plus children’s drawings, next bites took a look at Brooke’s spin on Croque Madame, every penny of its $8.50 cost more than justified by good Prosciutto and Cheese plus housemade Mornay Sauce and a bright yellow Egg finished with Black Lava Salt.
Able to watch the kitchen work though a window, each Donut carefully maneuvered in boiling oil with a pair of metal rods, even-frying is best noticed by way of Plain Glaze, fermentation yielding large air pockets also noteworthy within a Strawberry circle shellacked in reduced Harry’s Berries from the market.
Looking seasonally with Semla, a bit of Cardamom in the Batter recreating a Swedish classic topped in Almond Paste plus two types of Cream, Native Americans also get a nod through thinner “Fry Bread,” its crispness more prominent than the rest of Oliboli’s offerings and a competent delivery mechanism for Homemade Ricotta Cheese and fresh Raspberry Jam.
Happy to find two more jammy-options, the alternative choice of Passion Fruit leading to all three being topped with Raspberry, suffice it to say that Oliboli’s Peanut Butter doesn’t come in a thick glob but instead reduced with Sugar and surprisingly potent while seasonal-special Banoffee gives credit to England with Homemade Banana Whipped Cream, Fresh Banana, Toffee Sauce and Streusel atop the pillow-soft base.
www.oliboli.com
