Sicilian Pistachio Old Fashioned Donuts - 12 Pack
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Some restrictions applyThe closely-guarded recipe for Firecakes’ old fashioned donuts can trace its roots back to founder Karen Fox’s grandfather, Billy Hobbs, who fried up fresh doughnuts every morning for workers in northern Wisconsin logging camps back in the 1930s. His “firecakes” were fried in a large cast-iron pot over an open fire. Nowadays, Firecakes has three Chicago locations and a roaming truck, and they’re making all their donuts by hand, fresh throughout the day, using only old-world methods. Billy would be proud.
This package serves 12 people and includes 12 Sicilian Pistachio Old Fashioned Donuts
- Each old-fashioned donut measures 4"
- Firecakes Donuts arrive ready to enjoy
- Items are best kept at room temperature and consumed within 24 hours
- It is not recommended to heat, refrigerate or freeze.
Sicilian Pistachio Old Fashioned Donuts: Water, Nutmeg, Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Enriched With Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Soybean Oil, Leavening, Buttermilk, Soy Flour, Wheat Starch, Dextrose, Salt, Mono And Diglycerides, Cellulose Gum, Beta Carotene (Color), Egg Whites. Pistachio Glaze: Water, Corn Syrup, Lemon Extract, Glaze (Sugar, Maltodextrin), Food Color, Pistachio Paste (Almonds, Sugar, Dextrose, Cashew Nuts, Pistachios, Sunflower Oil, Corn Starch, Soy Lecithin, Turmeric Oleoresin Color, Sodium Copper Chlorophyllin Color. May Contain Milk, Egg, Peanut And Other Tree Nuts) Toasted Pistachios – Pistachios, Egg White, Sugar, Salt.
“Might Make the Best Donuts in the Country” - Conde Nast Traveler
“Might Make the Best Donuts in the Country” - Conde Nast Traveler
Firecakes' old-fashioned doughnuts have made it a certified Chicago must-visit, and when they call them old-fashioned, they mean it: the closely-guarded recipe can trace its roots back to founder Karen Fox’s grandfather, Billy Hobbs, who fried up fresh doughnuts every morning for workers in northern Wisconsin logging camps back in the 1930s. His “firecakes” were fried in a large cast-iron pot over an open fire, and his original round dough cutter is on display at Firecakes’ first location on Chicago’s Hubbard Street, which opened in 2013.
Nowadays, Firecakes has three Chicago locations and a roaming truck, and they’re making all their doughnuts by hand, fresh throughout the day, using only old-world methods. It’s just as Billy would have wanted it.
