St. Louis Hills Donuts

I used to live a whopping 1 block from St. Louis Hills Donuts and managed never to go there, primarily because it's a morning donut place.

I woke up early for STL Hill's donuts because I've been told they're "the best" and that once sold out, they close. So even though the sign says they're open til noon, Sundays around 10:30 am, sometimes the donuts are just gone.

In my opinion, if you're a donut shop and you consistently sell out of donuts, how about make more donuts? Maybe I'm crazy here.

Action shot! Thanks, Matt!
Clearly I went into this a smidge bitter. But the employees were friendly and various customers recommended the glazed. I will say, Glazed was my favorite. One customer was upset by the lack of donut holes. 


Matt and I shared a Glazed, Vanilla Iced French Crueller, Chocolate Iced Cake, Yellow Cake with Chocolate Icing and Almonds, and Cheesecake Donut.

Yeah, I bring my own Mason jar of milk. This is a donut blog, not a milk blog.

Cheesecake is a newbie for me. It has sugary crumbles on top and the donut is folded to create a pocket for a whipped, puddingish cheesecake center. I struggled for a while to decipher the best way to chomp into this donut. You just have to go for it.

I only ate a few bites before feeling the sugar coma set in and Matt finished it.

Figuring out the best approach to this Cheesecake donut.
The French and Cake donuts were good, but nothing too exciting. Maybe if I'd gotten there at 5 am I would feel differently. But even for blogging purposes, that's too early. 

Verdict: I recommend St. Louis Hills Donuts to morning people. And if you're cruising by and see the open sign, swing in, because once they're out, that's it for the day. P.S. CASH ONLY. 

Hours
Tuesday-Sunday: 5am-Noon

Location

6917 Hampton Ave
Saint Louis, MO 63109

Comments

Post a Comment

Popular posts from this blog

Fried Croissant or Fried Danish Cruller?

Image
Michael recently developed a fondness for Fried Croissants and of course they are delicious. So I get it. But I feel one of my favorite types of doughnuts is being overlooked- the Fried Danish Cruller - the figure 8 shaped doughnut with twisty middle. And my main question: do these actually exist in Denmark? So we taste tested them from Schnuck's bakery one day & agreed the Fried Croissant was better. I still think the Danish from Federhoffer's tops it, but will have to do further research to be sure. If you know anywhere that makes delicious Fried Croissants or Danish Crullers, please comment below!
Read more

Beignets in STL - Bar 360 (Downtown)

Image
What's a beignet? "Beignet, synonymous with the English "fritter", is the French term for a pastry made from deep-fried choux pastry. Beignets can also be made from other types of dough, including yeast dough."- Wikipedia Thanks, Wikipedia! It's basically a fried little donut covered in powdered sugar. Sometimes they come with a dipping sauce that is chocolatey. Bar 360 in Downtown STL has beignets and they are a great sharable treat. They are bite sized and airy, like little pillows. These beignets tasted like they had cinnamon involved. They came out hot, but I almost liked them better cold. For $7, they give you a lot of beignets! We had 6 friends trying to conquer this plate and could barely do it. We also ate pizza, though. I read some Yelp complaints that the beignets weren't all cooked the same (some doughy, others crispy), but I didn't have this issue. They were good, but it was really all about the sauce, for me. They
Read more

Travel Edition - Pikes Peak "World Famous Donuts" at 14,000 ft

Image
The sign says they are "World Famous", so I had to break my gluten free streak for 1 bite. Maybe 2. But honestly, they are really only good if you dunk them in coffee. Otherwise, they were really oily. Kind of crunchy on the outside and more like a french fry than a donut. Or a funnel cake minus the powdered sugar. Why don't they add some powdered sugar?! There's an idea. According to the Rocky Mountain Food Report , doughnuts have been sold on the mountain for around 125 years... "They’re high-altitude [cake] doughnuts — they can only be made above 14,000 feet. … We just make high-altitude adjustments to the recipe. And of course we do have our secret ingredient, which we can’t reveal, sorry.” I'm sorry, too, Pikes Peak. Maybe you were having an off day, but I wasn't impressed. I guess I'll have to wait until I'm at 14,000 ft elevation again to give them a second try. ** Note: Oddly enough, after writing this, I'm totally craving
Read more