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Hypnotic Donuts, Home to Dallas's Original Craft Donut Shop

By Marina Jokic

"When I was in corporate America, I was always bringing donuts to meetings from various places and they all tasted the same. As I researched, I discovered they were and decided I wanted to make something different," St. Peter says of his original inspiration to start the shop. He saw the opportunity to really craft innovative flavors and textures, create unusual yet delectable combinations, and test the boundaries of what customers expect to find in a donut.

For instance, St. Peter uses donuts for the bread on one of their chicken biscuit sandwiches and also for ice cream sandwiches at their ice cream shop Hypnotic Emporium. The team has invested a lot of effort and ingenuity in developing the perfect dough. Why not use it in new and exciting ways?

When the shop first opened, it needed a robust marketing strategy. Their preferred method of advertising was simply using better ingredients and making fresh donuts throughout the day- a simple yet effective tactic. The kitchen is always bustling with people making fresh batches of donuts for customers to enjoy. Most other donut shops, including some independent ones, make their donuts early in the morning and leave them sitting on the racks for the day.

Hypnotic Donuts begs to differ. They are constantly baking and decorating. The relentless effort definitely adds to their labor costs, but it is also why they have repeatedly received the Best Donuts in Dallas distinction as well as in the nation. They also try to employ culinary school graduates in their kitchen as often as possible to make sure they stay on the cutting edge of everything donut-related.

One of the oddest and most appetizing donut creations on the menu is Evil Elvis- a yeast donut topped with peanut butter, bacon, banana and honey. The Peace'statio has won numerous awards by food critics and consists of a cake donut topped with brown butter icing and crushed pistachios. The Ski Accident, an yeast raised long john filled with raspberry jelly and rolled in powdered sugar, and the Triple 6, a vanilla cake donut with habanero and passion fruit icing, are quite popular as well.

It is uncommon to specialize in both donuts and biscuits, but St. Peter points out that he wanted to offer something even heavier than donuts. So, he chose a staple of southern cuisine, the biscuit. A fluffy, flaky and buttery biscuit sounds like the perfect way to start you culinary exploration of the shop.

St. Peter correctly foresaw the biscuits being a hit. Even his staff thought that he was overselling them, but only two weeks after Hypnotic Donuts rolled out their new product, they could not keep up with the demand. "They are great because the biscuits are made in-house and the chicken is fresh, marinated twenty four hours and cooked to order," says St. Peter. Kaye's Chicken Biscuit is one of the top sellers.

Hypnotic Donuts has fed the city of Dallas with delicious donuts for years, and has experimented with unconventional donut flavors. Let's hope they continue their mouthwatering experiment for many years to come.

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About The Author

Marina Jokic holds a bachelor's degree from Connecticut College in Russian and East...

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