Glazed & Confuzed
Breakfast of Champz – Hand Cured Bacon atop Pure Maple Syrup and Bacon Infused Glaze
Confuzed Samoa – Caramel Glazed Donut topped with Toasted Coconut and a Rich Chocolate Drizzle
Grilly D – Chipotle Glazed Cake Donut Grilled “to a Perfect Medium Rare”
Puffynutz – Laminated Cinnamon Sugar Donut
PB&J – Peanut Butter Glaze and Raspberry Reduction
Strawberry Brite – Strawberry Frosting with Sprinkles
My Blue Heaven – Freshly Harvested Blueberry Fritter with Key Lime Cream Cheese Glaze
The source for artisan doughnuts since opening in late 2013, long before Voodoo decided to come to town and Habit set up shop, Glazed & Confuzed has garnered its fair share of acclaim both in Denver and on many national lists for options such as the Confuzed Samosa as well as the Grilly D, and making way through the shop doors just after 1:30pm on Saturday to find a fresh batch recently glazed one could not help but over-order, a “baker’s half-dozen” ringing in at just under twenty bucks.
Owned by Josh Schwab, a California native with Cordon Bleu education and fine dining chops, Glazed and Confuzed actually began as a passion project sold at Farmer’s Markets in 2012 and subsequently turning brick and mortar when the combination of colder weather plus customer demand called for it both the creativity and seasonal options have seen incremental expansion, some thirty-plus styles of fried dough now rotating along with a few staples that, for good reason, never change.
Not the sort of place to take shortcuts, the base for each doughnut scratch-made just like the glaze, raised options at Glazed and Confused feature a rich Brioche-style base not dissimilar to Portland-based Blue Star and whether one selects the sprinkled Simpson’s “Strawberry Brite,” PB&J, or “Breakfast of Champz” riff on Voodoo’s signature the flavor profile is surprisingly quite natural, ingredient quality obviously a focus amidst the expected sweet stuff.
Not the sort to pass up a signature, one each of the chipotle-topped grilled doughnut and Girl Scout-inspired coconut ring tasted next, those fancying coconut are likely to be impressed by the toasty top-notes overlying the latter while those looking for something truly unique will be surprised by the restrained heat of the former’s tangy icing, the doughnut itself featuring an exterior crunch not unlike a slice of buttered toast.
Ordering a $5 “Puffynutz,” Chef Schwab’s humorously titled take on a Cronut, those familiar with the Ansel original are likely to be disappointed as this unfilled version is far more crisp with better layering to the lamination, but personally enjoying this version (and the lack of a two-hour line) far more the price still seemed a bit excessive, an exact opposite case presented by the $3 Blueberry Fritter with great crunch overlying pillowy nuggets beneath a thick layer of “heavenly” citrus cream cheese.
http://www.gcdonuts.com/
