The move to build a second Bogart's Doughnut Co. in the lobby of the IDS Center was a genius one. The accountants and lawyers of the silver tower can't live on tanks of 5 p.m. martinis alone. Regardless of how important and harried, nobody has the power to resist a doughnut. There's always room in the briefcase for a raised glazed.
But we prefer the vanilla buttercream filled in a brioche dough. This photo indicating that it's a knife and fork affair is really no exaggeration. The thing has the heft of a lightweight bowling ball, an instant signal that it shouldn't be attempted solo. Even Bogart's calls them "optionally shareable."
Brioche dough indicates egg and butter — lots and lots of butter, but this beauty holds a delicious surprise within. French-style buttercream is the classic combination of butter plus sugar with the added benefit of sugar syrup, egg yolk, and yet more butter. The result is a stomachache waiting to happen, an ache that anyone would revel in cultivating.