Tired of the crunch of a waffle cone? Try the softer chew of a chimney cake.
It touched down in Kansas City Aug. 9 at Westport’s Donutology on 1009 Westport Road, where it has been rechristened the DoNado (dough-nay-dough).
The popular street treat that originally hails from Budapest, Hungary, is shaped like a cylinder. The twisted dough — filled with soft ice cream swirls — reminded Donutology’s Andrew Cameron of a Midwest storm.
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Imagine glazed doughnut dough spiral-wrapped around a wooden cone. The dough is cooked on a rotisserie over an infrared heating element for 4 to 6 minutes, then liberally dusted with cinnamon sugar. After it cools a bit, the cone is filled with Belfonte soft-serve vanilla ice cream and custom toppings.
Topping choices include chocolate sauce, sprinkles, bacon and candies, including yogurt-covered Pop Rocks that smell like cotton candy. Vanilla is the only ice cream flavor available. I went with graham cracker crumbs and chocolate for a s’mores version.
The infrared grill was imported from Hungary and retro-fitted to cook with gas instead of propane. Cameron says he is aware of only a dozen or so units in the United States.
“We really take our name Donutology to heart,” Cameron says of his doughnut explorations, which includes sending a doughnut into space. “We look at different ideas from around the world and give it our own little twist.”
The contrast of the warm cone with cool ice cream creates a colossal-sized taste treat, although initially I was unsure how best to tackle the overflowing cornucopia of goodness. Cameron suggested I use a spoon to burrow down into the ice cream — and then start peeling off the vortex of dough in a flurry of bite-size pieces.
As steam rose from a test batch of fresh-baked cones during a media demo, I wondered aloud why the ice cream wouldn’t leak out the small hole at the bottom of the cone.
Donutology smartly uses a doughnut hole as a plug.
The DoNado is $6.99-$8.99, depending on the toppings you choose. Because it takes a couple of hours to prepare the dough, DoNados will be available from noon until close every day.
The DoNado adds to the shop’s regular lineup of doughnut-ice cream offerings, including Donut Shakes, blended with doughnuts (including The Royals Shake) and topped with a mini doughnut; the Bismarck Bomb ice cream sandwich; and the Donutology Gluten-Free Collection.
Expect to see savory additions down the road. The staff is brainstorming a savory breakfast-style DoNado.
Jill Wendholt Silva is The Star’s James Beard award-winning food editor. Reach her at firstname.lastname@example.org or @kcstarfood