Do not order a Doffle Bomb if you don’t like talking to strangers.
The ridiculously indulgent, multilevel dessert at B Too attracts stares and comments from passersby, including “What is that?!" and “Can I have a bite?”
To prepare the Doffle Bomb ($14), available only at brunch, executive chef Dieter Samijn starts with a half-doughnut, half-waffle dough made with butter, flour, milk eggs, yeast and sugar. The dense dough is shaped into two doughnuts and pressed gently in a waffle machine. Next, the doughnuts are deep-fried until puffy and covered in a powdered sugar glaze.
As if that wasn’t sweet enough, the rounds are topped with sprinkles and a scoop of vanilla ice cream then finished with whipped cream and chocolate drizzle.
“We used to sell only the Doffle at brunch, and then someone asked to put ice cream on it,” says Samijn, of how the dessert came to be. “And at another brunch, someone asked to put whipped cream on it.” He decided to put it all together.
Eat quickly: The towering dish is served warm, meaning the ice cream can melt and make the dough mushy. The texture, closer to a funnel cake's, has crispy dimples that collect melted ice cream for bites that gush with sugar.
“It’s best to just attack it,” says Samijn of the imposing dish. Considering its size, do so with friends.
1324 14th St. NW, 202-627-2800.