At Corner Peach in Chinatown, they have a nickname for the massive doughnuts that come out just right, practically round in all their glory after their dunk in the deep-fryer.

“We call them fat little ponies,” says co-owner Caroline Murphy.

Doughnuts from Corner Peach on Somerset in Ottawa. Photo by Jean Levac / Postmedia

The doughnuts are small-batch wonders, classically yeasted and slowly fermented overnight before they’re cooked. Perhaps 40 are made each day early in the week, while 100 might be made on Fridays and Saturdays. When there’s a rush, the doughnuts can sell out in under an hour , says Murphy. To be guaranteed a doughnut, or rather six doughnuts, you can pre-order a half-dozen via the Corner Peach website.

The restaurant at the corner of Somerset and Booth streets

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