Go ahead, get addicted to Fractured Prune Doughnuts

Top a Fractured Prune doughnut any way you like.
Photo: Jon Estrata / Special to Weekly
Brittany Brussell

I have the quote, “Doughnuts. Is there anything they can’t do?” affixed to my fridge, signifying a soft, ring-shaped spot in my heart for the sprinkled sweets. But if you show your devotion by opening up a Fractured Prune Doughnuts spot, you might have reached glazed-god status.

Owner Mark Rothermel imported the Ocean City, Maryland, chain last November to spread the sugar high to Las Vegas. “I think people here have a higher palate and enjoy showmanship qualities that our doughnuts achieve through an open display of the entire process and ability to play with flavor combinations and profiles,” Rothermel says.

So what makes these doughnuts stand out from the powdered sugar pack? Just like the fundamentals of cooking include properly preparing an egg, Rothermel stresses that the focus here is on perfecting the base. Fractured Prune employs a proprietary cake doughnut mix and fries in soy shortening to impart a crunch factor similar to a beignet. Each of these bare beauties is made hot to order in a matter of minutes.

Starting with the simplest Plain Jane option, you can choose from 15 different favorites like the OC Sand, bathed in honey glaze and dusted in cinnamon sugar, or the Bacon Bomb, with maple glaze, cinnamon sugar and decked with pork bits. If you consider yourself a creative genius, grab a pen and create whatever mashup speaks to your soul. Choose from the kaleidoscope of coatings ranging from blueberry to caramel and mint. Dot your dough with 12 toppings like cookie crumbs, mini-chocolate chips or sea salt. And use your best inside voice when inquiring about the secret menu that includes a riff on birthday cake.

Push away thoughts of self-control—when you hear staff shout “See you tomorrow,” they mean it.

Fractured Prune Doughnuts 9460 W. Flamingo Road #115, 702-754-3231. Monday-Friday, 6 a.m.-10 p.m.; Saturday, 7 a.m.-10 p.m.; Sunday, 7 a.m.-5 p.m.

Tags: Dining, Food
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