Latest / The Radio From Hell Show - Best Of / Donut Critic For May 20th, 2025

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Donut Critic For May 20th, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Is this a sponsored brought to you by funny named pastry.
• 0:07
  Speaker 2: It's Ben Lee, the doughnut critic. He's there.
• 0:11
  Speaker 3: But he didn't bring us a donut. He didn't bring
• 0:14
  Speaker 3: us a croissant, he didn't bring us a muffin. What
• 0:17
  Speaker 3: did you bring us?
• 0:18
  Speaker 4: I brought us cruffins. Yeah, it's one of those made
• 0:23
  Speaker 4: up dessert names, cruffin.
• 0:25
  Speaker 2: Well, I'm eating it.
• 0:27
  Speaker 5: That That's that's the most important part. No, what else
• 0:31
  Speaker 5: are they going to come up with? Honestly? Like, there's cruffins? Yeah,
• 0:33
  Speaker 5: it's not a croissant, it's not.
• 0:34
  Speaker 2: There's cronuts.
• 0:35
  Speaker 4: There's cronuts. There's a crookie. So there's a croissant with
• 0:39
  Speaker 4: a cookie.
• 0:40
  Speaker 5: Okay, there's a kraffel.
• 0:43
  Speaker 1: We're playing god, we're not, apparently not with brownies.
• 0:47
  Speaker 5: What's what's the kraffel?
• 0:49
  Speaker 4: The kraffel is a croissant donut or croissant dough in
• 0:52
  Speaker 4: a waffle iron.
• 0:54
  Speaker 5: It's actually really good.
• 0:55
  Speaker 2: I would have that.
• 0:56
  Speaker 5: Yeah, there's a couple of places that actually offer that.
• 0:59
  Speaker 2: In soul where at this come from?
• 1:00
  Speaker 4: So this kruffin came from Beaumont Bakery. So this shot
• 1:05
  Speaker 4: here on the camera here yeah, so they are tall
• 1:09
  Speaker 4: and impressive. So yeah, the Kruffin came about in twenty thirteen,
• 1:12
  Speaker 4: same as the Krona. So there was just this influx
• 1:15
  Speaker 4: of croissant innovation and it finally reached us I think
• 1:19
  Speaker 4: around twenty eighteen. And they've been doing this Kruffin for
• 1:23
  Speaker 4: a while. So they dress it up really nice and
• 1:25
  Speaker 4: they fill them and yeah, just depending on how much
• 1:28
  Speaker 4: you love the crispiness of the croissant dough, it just
• 1:32
  Speaker 4: changes it slightly. You know, Croissant's going to be a
• 1:35
  Speaker 4: little bit more flat and it's going to be a
• 1:36
  Speaker 4: little bit fluffier. These are those condensed pastries.
• 1:40
  Speaker 2: Yeah, and where is Beaumont Breakery?
• 1:42
  Speaker 4: So Beaumont Bakery's up in Olympus Hills and they have
• 1:45
  Speaker 4: a couple new places coming that I think are the
• 1:49
  Speaker 4: exciting part about it because there's gonna be a lot
• 1:50
  Speaker 4: more bread, a lot more pastries. There's this spot up
• 1:53
  Speaker 4: in Milk Creek that they are going to do. It's
• 1:55
  Speaker 4: kind of like a.
• 1:55
  Speaker 5: Co op with coffee. Oh good, So that's that's coming soon.
• 1:59
  Speaker 2: Now, what do you Is this what they do the
• 2:01
  Speaker 2: best or there are other things that they did.
• 2:03
  Speaker 4: So I think the best thing that is at Beaumont
• 2:06
  Speaker 4: is the cruler. So not very many places in Utah
• 2:09
  Speaker 4: can do a good cruler. If you've had a good cruler,
• 2:11
  Speaker 4: then like Utah is a pretty sad place for it.
• 2:13
  Speaker 5: What makes a good cruler?
• 2:15
  Speaker 4: So a cruler I think has that eggness to it.
• 2:19
  Speaker 4: It's a little bit moist, and everything that I've had
• 2:22
  Speaker 4: in Utah is a little bit drier and a little
• 2:25
  Speaker 4: too crunchy and a little just too plain, Like I
• 2:28
  Speaker 4: feel like it's not bringing out the real nature of
• 2:31
  Speaker 4: what creoler is.
• 2:33
  Speaker 3: Now just to I've always heard it pronounced cruller, A cruller,
• 2:38
  Speaker 3: a cruller.
• 2:39
  Speaker 5: You're gonna argue with the donut.
• 2:40
  Speaker 2: Well, maybe I'm not gonna argue with it.
• 2:43
  Speaker 3: Maybe you could look it up to me. All right,
• 2:46
  Speaker 3: my fingers are sticky, so I can't.
• 2:48
  Speaker 4: Okay, So I'm going to tell you I'm going to
• 2:51
  Speaker 4: Europe and I will find that out.
• 2:52
  Speaker 5: I will ask around and see how people are pronouncing
• 2:55
  Speaker 5: it to Europe.
• 2:57
  Speaker 4: I'm going in two weeks and we're going to hit Uh, Paris, Germany, Prague, Switzerland, Oh, Salzburg,
• 3:05
  Speaker 4: like all these like desserts.
• 3:08
  Speaker 2: Some of the best deserts I've ever had.
• 3:10
  Speaker 4: Yeah, we're taking a month and we're gonna just do
• 3:11
  Speaker 4: a big old road trip so Germany.
• 3:14
  Speaker 2: It is from the.
• 3:15
  Speaker 4: Dutch word krawl, meaning twisted cake, and they pronounce it crawler.
• 3:20
  Speaker 2: Ah.
• 3:22
  Speaker 4: But yeah, I'm looking forward to like burdliners and other
• 3:25
  Speaker 4: things that are over there, and then I'm going to
• 3:27
  Speaker 4: be an expert on Crossanto so we'll come back.
• 3:30
  Speaker 5: Oh great, it's for work.
• 3:32
  Speaker 2: This is where are you going to be sending us donuts.
• 3:37
  Speaker 5: I'll be sending you pictures and making you jealous.
• 3:39
  Speaker 2: But that's about it.
• 3:40
  Speaker 3: No.
• 3:41
  Speaker 1: The Cruffins from Beaumont Bakery and Olympus Cove, they they
• 3:44
  Speaker 1: do baked goods and they do lunch and things like that.
• 3:49
  Speaker 5: They actually are starting dinner service as well.
• 3:52
  Speaker 1: And okay, so I know they do bron but yeah,
• 3:57
  Speaker 1: I mean there's there's a Smorest cookie there that my
• 4:00
  Speaker 1: niece is like so much. That and they live in
• 4:04
  Speaker 1: La so that when Sue drives down to see them,
• 4:06
  Speaker 1: she has to swing by get.
• 4:07
  Speaker 5: A few and thirty That good, okay, okay, but speaking good,
• 4:11
  Speaker 5: but you know, speaking of.
• 4:12
  Speaker 4: La, this is the announcement that needs to be done today. Okay,
• 4:16
  Speaker 4: Sidecar Donuts is coming to.
• 4:18
  Speaker 5: Utah, and that's kind of a kind of a thing.
• 4:20
  Speaker 4: It's a huge thing, especially in the donut community. So
• 4:23
  Speaker 4: I posted this about a week and a half ago
• 4:25
  Speaker 4: on my Instagram donut community. We're a strong community, but
• 4:31
  Speaker 4: no Sidecard Donuts is making so many people excited because
• 4:34
  Speaker 4: when you go down I mean, the pipeline to Disney
• 4:37
  Speaker 4: is huge for Utah. But when you go down there,
• 4:39
  Speaker 4: you get these awesome donuts. And the best thing about
• 4:42
  Speaker 4: these Sidecard donuts they have the salty and the sweet balance.
• 4:45
  Speaker 4: So I can eat two immediately as I get in
• 4:47
  Speaker 4: the store.
• 4:48
  Speaker 1: So you say, one is a salt and butter donut,
• 4:51
  Speaker 1: which I'm kind of confused.
• 4:53
  Speaker 4: By what So think of the best cake donut you
• 4:57
  Speaker 4: can imagine, and then add in you know, obviously a
• 5:01
  Speaker 4: glaze and then salt, and that is that balance.
• 5:06
  Speaker 2: Yes, there you go.
• 5:07
  Speaker 5: Okay, So it's kind of like a butter cake but
• 5:09
  Speaker 5: in a donut form in a way. I look forward
• 5:12
  Speaker 5: to trying this and then the others.
• 5:14
  Speaker 1: You know, it's funny because Gina, it's it's a conflicting
• 5:17
  Speaker 1: thing with Gina the maple bacon donut, because she she
• 5:20
  Speaker 1: hates maple.
• 5:22
  Speaker 4: She likes bacon, so this is a good combo, and
• 5:26
  Speaker 4: I don't know if you would even recognize what you
• 5:28
  Speaker 4: hate about it, because like just the combo comes together
• 5:31
  Speaker 4: and is so delicious.
• 5:32
  Speaker 5: It really is.
• 5:32
  Speaker 4: That's one of my favorite donuts. And the huckleberry that
• 5:35
  Speaker 4: they have there, it's just packed with flavor. They make
• 5:37
  Speaker 4: them throughout the day, so you go in there and
• 5:39
  Speaker 4: they're hot and fresh.
• 5:40
  Speaker 2: Cake donut.
• 5:42
  Speaker 4: They have cake and raised so oh really because I'd
• 5:45
  Speaker 4: like a cake hu.
• 5:47
  Speaker 5: Yeah, so the hucklebee Berry is a cake donut.
• 5:50
  Speaker 3: If you keep bringing a streets like this, I'll be
• 5:52
  Speaker 3: your huckleberry. Listen, there's one thing I don't like about
• 5:57
  Speaker 3: this fact that Sidecar Donuts is coming here.
• 6:01
  Speaker 2: It's in the location where Bucket of Spaghetti and I
• 6:06
  Speaker 2: miss Bucket of spagett Did.
• 6:08
  Speaker 5: You ever go to Bucket?
• 6:09
  Speaker 4: There's nobody everyone the reason it's not there, Okay. Somebody
• 6:14
  Speaker 4: on my post actually was saying that they were so sad,
• 6:16
  Speaker 4: and I was trying to figure out if they were
• 6:18
  Speaker 4: being funny about it or really, because I don't know
• 6:21
  Speaker 4: anybody else that went.
• 6:22
  Speaker 2: I don't know.
• 6:23
  Speaker 5: It was fun to drive by and laugh at the sign.
• 6:26
  Speaker 2: That's that's why I got.
• 6:28
  Speaker 4: All the Honestly, I almost did it just for a post,
• 6:31
  Speaker 4: but they didn't even have like a big bucket that's
• 6:33
  Speaker 4: overflowing with spaghetti.
• 6:34
  Speaker 5: That was what I wanted.
• 6:35
  Speaker 4: I wanted to like wash out slashing around the noodles
• 6:39
  Speaker 4: and sauces everywhere.
• 6:41
  Speaker 1: Wanted that visual, and they just wouldn't deliver.
• 6:43
  Speaker 2: They wouldn't deliver.
• 6:44
  Speaker 5: Spaghetti is one of those things that's not hard to make.
• 6:48
  Speaker 1: So yeah, I mean you've said before, like the reason
• 6:51
  Speaker 1: you like going to bakeries is they do stuff you
• 6:53
  Speaker 1: can't do it at.
• 6:53
  Speaker 5: Hard I can't do this stuff at home. Yeah, but
• 6:55
  Speaker 5: you can do spaghetti at Yeah.
• 6:58
  Speaker 1: Let's see sidecar has a basil eggs benedict.
• 7:01
  Speaker 5: Yes, that one is so delicious.
• 7:03
  Speaker 4: I mean it's it's a delicious, delicious breakfast on a donut,
• 7:06
  Speaker 4: all right. But honestly, this is going to be a
• 7:09
  Speaker 4: huge thing as soon it's announced. I don't have dates yet,
• 7:12
  Speaker 4: but I've been talking with the management. They're preparing for
• 7:15
  Speaker 4: some long lines and that parking lot is so small
• 7:18
  Speaker 4: it is we're gonna have to figure that out.
• 7:21
  Speaker 5: But it's going to be Starbucks.
• 7:24
  Speaker 4: I mean, they need to do a parking lot and
• 7:25
  Speaker 4: then like shuttle people in because it's going to be
• 7:27
  Speaker 4: long lines, I promise, all.
• 7:29
  Speaker 3: Right, Ben Lee the Donut Critic, you can find his
• 7:33
  Speaker 3: stuff at go to Instagram, just look for the Donut Critic.
• 7:36
  Speaker 4: That's the best way to do ye and you can
• 7:38
  Speaker 4: see all my posts there and yeah, hit me up. Thanks,
• 7:41
  Speaker 4: thanks all, thank you very much,