Jessie Oleson (aka Cakespy) drops by every week to share a delicious dessert recipe. —The Mgmt.

[Photographs and original illustrations: Cakespy]

Why eat from "soup to nuts" when you can get all the important stuff in one delicious bowl of Doughnut Soup?

This creamy, dreamy dish is the ultimate in doughnut decadence. It starts by caramelizing glazed doughnuts in a buttery bath, then mixing it with milk and heating the mixture until the flavors merge beautifully in a hot, sweet, very creamy broth. It's my easy-to-prepare take on a dessert served at Chicago's Moto, a restaurant revered in the world of molecular gastronomy.

Note: Of course, while not mandatory, it's far more adorable when garnished with mini doughnuts before serving.

Get the Recipe

Doughnut Soup

About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. Her first book came out in October 2011; she is currently at work on her second book.

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