Anthony Teutonico loves tinkering with new recipes. The Heartland Bagel owner invokes a layer-cake process from his baking days at Andrew and Alan’s Bakery, formerly of New Dorp, that inspired his new doughnut line.

“I use the same steps in making the layer cakes to make a few new doughnuts,” said Teutonico.

After several months of trial-and-error, he finally rolled out three novelties — an all-fudge blackout cake doughnut, a black raspberry-on-almond rainbow cookie creation and a “unicorn” version.

https://www.silive.com/entertainment/2019/06/the-ins-and-outs-of-heartland-bagels-new-unicorn-doughnut.html