CHICAGO — Beginning Wednesday morning, Do-Rite Donuts will sell white truffle-topped doughnuts for $20 each.
The doughnuts are the brainchild of the dessert shop's chefs and Rodrick Markus, the owner of Lakeview's Rare Tea Cellar, which has sold truffles since it opened seven years ago.
"I've always liked to do some crazy mashups. We really had a moment," the Ravenswood resident said about sprinkling the truffles on top of some doughnuts at last weekend's Tasting Table Open Market Chicago event. "It just turned out amazing."
The yeast-raised doughnuts, which go on sale at 6:30 a.m. Wednesday, will be topped with a truffle-based syrup, Valrhona chocolate and salt from New Zealand's Murray River, said Harris D'Antignac, one of the bakery's chefs.
"It's not something you would see every day," D'Antignac said. "There's a bit more elegance and a touch of class."
With each order, three grams of Italian white truffle will be shaved onto the doughnuts.
The doughnuts will be on sale through the end of the truffle season, which Markus said is the second week of January.
Markus has also collaborated with Lincoln Park's Balena restaurant on a truffle pizza, which is selling for $99 through the end of the fungus' season.
Last week, Do-Rite's chocolate-glazed doughnuts were named the 13th best doughnuts in the country, according to the website The Daily Meal.
D'Antignac said he doesn't expect all of his customers to buy the new doughnut, which is being "marketed as a luxury thing."
But he does expect people to be curious about it.
"Hopefully we've got ourselves the next cronut," D'Antignac said.
