Rioja pastry chef Eric Dale has introduced a new brunch item to the menu: the Bao-nut. The hybrid treat starts as donut dough shaped into balls, set in silicone molds, and refrigerated overnight. The next morning, they’re steamed bao-style, then briefly fried for about 30 seconds to crisp the exterior and warm them through, creating a more consistent texture than traditional frying methods.

Eric describes the result as “fluffy and tender.” Current variations include a carrot cake Bao-nut with sweet carrot ribbons and cream cheese mousse, and a lemon Bao-nut filled with lemon mascarpone over blueberry compote.

Make a reservation to indulge: