content: Items Selected:\nApple Fritter\nAlmond Kringle\nSour Cream Old Fashioned\nBlueberry Cake Donut\n\nWestward bound for Madison with dinner plans bumped back to seven it was to 1305 Regent Street that I set my GPS and arriving at Greenbush Bakery just after 3:00pm it was much to my surprise that the doughnuts were still frying fresh, the store's two clerks actually in back as I entered, thus allowing me a few minutes to peruse before anyone even realized I'd arrived.  Every bit a mom n' pop spot and the sort of place that looks as though it has \""been there fooorrrrrever\"" to feed little Badgers and alumni alike it was first with a startle and then a smile that my server eventually came around the corner and much to my delight it was almost as if he was baring gifts, a full tray of Frisbee-sized fritters glistening beneath wet glaze and still hot to the touch.  Quick to procure one $5 fritter and adding on two more $1 rings plus a Wisconsin-staple \""Kringle\"" before paying my thanks and the tab it was immediately to the sunny street that I progressed and with my hotel mere moments away it was just as glaze had set that I dug in, the crispy rim of cinnamon and sugar shattering to pockets of apple amidst lightly fried dough.  Truly a textbook fritter without even a hint of oiliness it was likely an effect of such a stellar opening volley that made both the blueberry cake and old fashioned seem rather pedestrian by comparison but with textures and flavor far superior to Milwaukee's Holey Moley at nearly half the price one would still be hard pressed to complain - my only regret being the valuable stomach space filled, thus limiting my indulgence in the almond stuffed kringle whose buttery layers of lamination roused memories of a Mardi Gras King Cake without one ounce of guilt for eating it \""out of season.\""