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Pizzaiolo
5008 Telegraph Ave
Oakland, CA 94609
(510) 652-4888

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Buttermilk Doughnut

Pizzaiolo

SF Weekly
It's wildly good...For a doughnut, it's a rustic, fortifying thing. It falls into the cake school (compared to the cloudlike fluffiness of the yeasted variety), which makes for a dense but soft pastry. The rustic appeal comes partly from the small-batch process, which finds Mah hand-dipping each doughnut into a pot of rice bran oil, to be rolled in cinnamon sugar. The effect is a delightfully delicate crust, a thoroughly non-greasy feel, and the satisfaction of sugar's granular crunch wrapped around a bed of cake. [...] Just make sure to get there early...
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