Build your own Doughnut at Hi-Five Doughnuts

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I was going to stay on my diet, I really was. But then I walked past Hi-Five Doughnuts at The Flea Off Market, and my resistance melted in the wafting aroma of handmade donuts glistening with sugary glaze. I got a fat, golden doughnut with half chocolate, half bourbon-caramel icing and applewood bacon sprinkled on top. It was the best doughnut I’ve had in a long time, and I devoured that thing like a starving lioness. There was chocolate everywhere.

chocolate with bacon and candied ginger

Hi-Five is a pop-up doughnut shop that lets you customize your own  treat. Owners Leslie Wilson, Annie Harlow and Jeff Bridges met at Bourbons Bistro, and Jeff Bridges (chef at Bourbons) created the recipes for the doughnuts and the basic glaze. The doughnuts are cakey, and they truly taste homemade.

white chocolate and pumpkin with a sweet balsamic drizzle

Toppings on the day I visited were candied cherries, candied pecans, sweet balsamic and applewood bacon. The glazes were plain, caramel-bourbon, bacon, chocolate, strawberry, sinnamon and p-nut buttah. The list of toppings and glaze flavors at Hi-Five changes constantly, so there are always new flavor combinations to try. When you order a doughnut and customize, it’s drizzled with a warm glaze and toppings in front of you. Owner Annie Harlow told me her favorite doughnut they’ve made is a margarita special, a treat with a simple margarita glaze and a lime salt. The strawberry glaze with a sweet balsamic reduction tempted me. Honestly, the entire menu tempted me.

bourbon-caramel with chocolate toffee crumbles

Hi-Five Doughnuts is part of the Louisville Street Food Alliance. Hi-Five can be reached for booking at their facebook and twitter pages. Pricing for their doughnuts is as follows: $2.00 for a donut with your choice of glaze, $0.25 for each additional glaze or topping. An order of doughnut holes is $3, but it’s much better for sharing.

Not that you’ll want to share.

Photos courtesy of Hi-Five Doughnuts’ facebook page

About Elizabeth Myers
Big fan of bacon and bourbon, deep fried anything, sweet tea and sweet nothings.
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