Each arrived crowned with a doughnut hole hat, inventive icings, fun toppings, and flavors that rotated from week to week. Often, Uhrich took crowd suggestions to keep offerings spicy.

But after three years of pulling double-time as an Italian restaurant and doughnut shop, the strain proved too much, and the doughnuts disappeared. Some folks shed tears. (We’re not judging.) They meant much to many.

Spreading the sad news at the time, Mucci’s teased the potential of their return sometime in the future.

Well folks, we’re delighted to announce that day will be upon us shortly. 

Just yesterday, Tim Niver (owner of both Mucci’s locations and Saint Dinette) teased the addition of weekend brunch service to Minneapolis’ Trattoria Mucci:

first half 2019: ALL THE BAGELS!

second half 2019: OK WAIT PLZ JUST EAT PASTA/PIZZA

2020: OK OK WE’LL OPEN TRATTORIA MUCCI FOR BRUNCH AND WE’LL ADD DOUGHNUTS TO THE MENU

— niver (@tniver) January 15, 2020

The still developing menu will include pastries and those once-forgone doughnuts—done slightly different than before: “We’re going to try to do this a little bit more on our terms and still give everybody what they want,” Niver told City Pages.

“[The doughnuts] will be part of the brunch menu and we’re hoping to develop an order ahead, pick-up scenario,” he said, before describing an online ordering system designed to let chefs anticipate how many doughnuts they’d be making, while eliminating the need for guesswork and/or lining up on the customers’ end. 

Beyond reviving doughnuts, the greater brunch menu is still coming together. Niver casually made mention of ricotta pancakes, and inventive use of the Hangover Kale by chef Uhrich—a longtime brunch fan. 

Niver anticipates Mucci’s new weekend brunch, including the rebirth of doughnuts (which, we cannot stress enough—we are here for) will come together by mid- to late-February.

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On Wednesday, as the bitter Oklahoma cold took its bite on residents, the scent of fresh doughnuts and brewing coffee filled the air at the grand opening of the second location of Wright Donuts, 501 SW 11th.

Vandy Kong, the owner of both Wright Donut locations, previously leased and managed Daylight Donuts and Tai Food Express.

“The business was very busy and successful,” Kong said.

Kong decided to close the Daylight Donuts and Tai Food Express store to spend time with his family when he and his wife’s twin daughters were born.

Kong is from Cambodia. He and his family moved to America because, “We love the country and the freedom — the freedom to dream.”

Growing up in Cambodia, Kong said that it was his dream to “one day own a business,” though he did not have a specific business in mind at that time.

Running a business has been part of Kong’s life for quite some time. In Cambodia, he ran his own motorcycle taxi business.

Kong said that much of his family was tragically killed in what was known as “The Killing Fields” of Cambodia, including all family on his father’s side and much of his mother’s family, except for five uncles and two aunts.

“I never saw most of my family,” Kong said. “My uncles and aunts helped me,” he said, adding that they supported him through school and his businesses.

“I work for my family,” Kong said, adding that his wife, Kim Long Nouv, and son Vanda work in the store as well.

A regular customer of Wright Donuts, Pat Hernasy, said that she also shops at the first location on Gore.

“I just worked out at the gym,” Hernasy said. When asked which doughnt was her favorite, she said, “All of them are my favorites.”

The menu is the same as the first location at 2419 W. Gore. The Gore location is managed by Kong’s brother. A variety of food items such as glazed or chocolate doughnuts, bear claws, twists, as well as cinnamon rolls, cakes, pigs in a blanket, croissants, breakfast sandwiches and more are offered. There are many drink items as well, including coffee, water and a variety of juices and sports drinks.

The food products are made from scratch, Kong said. He and his wife and son usually arrive at the store at 1 a.m. to begin preparation for making the doughnuts and other items for the day.

Wright Donuts is open from 5 a.m. to 1 p.m. every day.

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Nothing is better the the aroma of baking bread filled with ham, cheese, mushrooms and onions. These calzones are the best!

INGREDIENTS

6 cups flour

1 tbsp instant yeast

1/2 cup extra virgin olive oil

2 tbsp no-salt seasoning blend

1 tbsp Italian seasoning

2 tsp salt

2 cups water ( more or less )

2 cups chopped ham

2 cups shredded cheese

2 cups sliced mushrooms

1 small onion sliced

2 cups marinara sauce

olive oil

INSTRUCTIONS

1) To make the dough: Add the flour, instant yeast, extra virgin olive oil, no-salt season blend, Italian seasoning blend, salt and water in the bowl of your bread mixer. Mix and knead the bread for about 15 minutes. If need, add more water or flour to adjust into a dough.

2) Spray a large bowl with vegetable spray and transfer the dough to the prepared bowl. Spray the top with vegetable spray and loosely cover with a clean kitchen towel. Let the dough double in size.

3) Heat a large sauté pan on the stove and add olive oil to lightly coat the bottom of the pan. Add the sliced mushrooms and onions to the pan and saute for about 5 minutes allowing the mushrooms to release their water. Remove from the heat and set aside.

4) To assemble the calzones: preheat your oven to 450 degree’s.

5) Divide the dough into 6-8 rounds about the size of a softball. Roll the dough on a lightly floured work surface to about an 8 inch round.

6) Dived the filling (ham, shredded cheese, mushroom mixture) between the 6-8 calzones. Fold half the dough over the top of the filling pressing down the dough. Starting on one side of the calzone, fold the edges over on itself working all the way around to the other side of the calzone creating a nice seal to prevent the filling from spilling out while baking.

7) Brush the top of each calzone with and egg wash (1 egg, 2 tbsp water whisked together) and sprinkle with shredded parmesan cheese.

8) Bake for about 20 minutes or until golden brown. Remove from the oven and let cool for about 10 minutes. Serve with marinara sauce on the side for dipping and enjoy!

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Carlos Ghosn’s escape from Japan wasn’t the first time a celebrity traveled incognito in a large black case designed to transport concert gear.

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