THE DOUGHSCUIT: A MUST-EAT BISCUIT AND DONUT CROSSOVER

What is a doughscuit?

The doughscuit, a hybrid created by Chris Uhrich, chef-owner of Mucci’s Italian in St. Paul, Minnesota. Part biscuit, part donut, the doughscuit is distinguished by its punched-out hole perched on top. Flavors emulate classic desserts, like this spin on creme brulée. Vanilla pastry cream tops the $4 doughscuit after the surface and hole are dipped in lightly caramelized sugar that turns into a hard coating.

Biscuit and Cronut Inspiration

Uhrich’s love and fascination with biscuits led to this ideal donut and biscuit union. Like legions of people across America, Uhrich was intrigued by New York City Chef Dominique Ansel and his hybrid, the cronut. “The goal was to achieve a tender raised donut that has flaky layers, which was very difficult,” Uhrich says.

Doughscuit Obsession factor

“We had a lot of screw-ups,” Uhrich says. But getting it wrong only drove him to get it right, batch after batch after batch. Uhrich knew he had nailed the doughscuit recipe when its popularity skyrocketed.

Positive Impact

Mucci’s Italian launched a side concept where the doughscuit was served only on Saturday mornings. The twist on creme brulée has become a signature and fan favorite.