Wicked Donuts

Maple Iced Raised Donut – Maple Icing

Blue Suede Banana Donut – Peanut Butter-Banana-Crème Filling, Chocolate Ganache, Toasted Bananas

Cointreau Crème Brulee Donut – Orange Liquor Custard, Toasted Sugar

Guava Cheesecake Donut – Pie Crust Crumble, Caramel Drizzle

Cookies & Cream Raised – Vanilla Milk Icing, Oreo Crumble

PB&J Raised Donut – Peanut Butter Icing, Strawberry Jam

Pink Lady Raised Donut – Granulated Sugar, Hibiscus Icing, Hibiscus Crystals

Pink Doh’Nut Raised – Pink Vanilla Icing, Rainbow Sprinkles

Now serving Sin City for over three years it was via online ordering Wicked Donuts were picked up on Sunday, execution less dialed-in than prior though the majority were still quite delicious.

Already discussing Pastry Chef Robert Teddy’s background here, it was from the seasonal menu that 15 styles were tasted, classics both Raised and Cake buttery with premium handmade toppings including real Vanilla Bean, fresh Fruit and rich Chocolate Ganache.

Offering roughly two-dozen flavors daily, in addition to freshly-fried minis available in a keto-friendly fashion, any discussion of Wicked Donuts should begin with the base, buttery Brioche or toothsome Cake best allowed to shine beneath tangy Buttermilk or Vanilla Glaze, though upgrading to Chocolate or Maple is highly advised.

Next indulging in old favorites, PB&J continuing to occupy rarefied air as one of Las Vegas’ best Donuts while the Cointreau Crème Brulee outperforms many plated Deserts, it is best to skip Fritters as Teddy’s still lacks the desirable amount of Fruit.

Eschewing Artificial Colors or Preservatives, a fact pertinent to Cream-filled choices that may be left in a conference room or kitchen at room temperature, suffice it to say that most will not last long, nor did “Cookies & Cream” which is as rich as it sounds.

Leaving crispy Bacon of Maple Iced Brioche, a classic rarely done better in Sin City, “Guava Cheesecake” makes lips pucker while “Blue Suede Banana” riffs on the King’s favorite minus Pork but plus Dark Chocolate.

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