Introducing the “bao-nut.” Eric Dale’s brunch dessert is the result of an ingenious combination of treats — and a desire to bring yeast-raised donuts back to riojadenver , the Larimer Square restaurant where he’s served as pastry chef for more than 20 years. He’s calling his new menu item the “bao-nut”: a donut first steamed for 20 minutes, like a bao bun, then briefly dipped in the deep fryer to develop a crunchy brown exterior. For the current seasonal iteration, two lemon-flavored bao-nuts are laid atop a seductive blueberry compote, adorned with lemon confit, piped mascarpone cream and morsels of crystallized white chocolate and oatmeal streusel. Then they’re dusted with powdered sugar. Read our full story at the link in our bio. 📝: Miguel Otárola, The Denver Post 📷: Hyoung Chang, The Denver Post // hyoung_ccc #foodstagram #denverfood #denver #denverfoodie #denverfoodscene #brunch