Say no to waxy brown, chocolate-esque frosting and cloying, gloppy, fake-y vanilla flavored goo. Making everything from scratch is time commitment and a labor of love, but if you count yourself as a doughnut enthusiast, this is well worth trying.
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I love doughnuts of every kind. I wish I could say I was more discerning, that I was an expert on the best doughnuts in the U.S. or even in NYC, but truth be told, you stick any sort of sugar-coated, fried ring of dough in front of me and I am going to eat it and ask for more. I've also made known my love for a similar but different sweet treat—the snack cake. Where do these two worlds combine? Sweet, sweet Entenmann's doughnuts, baby.
My first pa tong go, or Thai cruller, experience was a tad disappointing. I gave the treat another chance at a cafe fittingly named Pa Tong Go. This time, the results were crunchy, sweet, and awesome.
With a heart-shaped cookie cutter it's easy to make a special treat for your favorite doughnut-loving Valentine.
I generally don't need a lot of overcomplicated bells and whistles gussying up my doughnuts. But a cheesecake doughnut... Has Krispy Kreme hit on the next big thing?
From a textbook version stuffed with apricot jam at hot Union Square bakery Breads to a not-quite-sufganiyah-but-still-awesome blood orange curd doughnut at Bed Stuy's beloved Dough, here's our guide to finding your ideal fritter this holiday season.
We know that many people will go out and buy their sufganiyah for Hanukkah, but there's nothing more special than a doughnut fresh from the fryer at home. To that end, we've got recipes for traditional jelly doughnuts, fall-spiced doughnuts, gluten-free options, and more.
It's Thanksgiving! It's Hanukkah! All at once! With this momentous overlap of food holidays, why decide on one type of cuisine? These jelly doughnuts, inspired by the Hanukkah specialty sufganiyot, have a Thanksgiving flair thanks to a cranberry sauce "jelly" inside.
A. Blikle, the storied bakery located on the historic Nowy Swiat boulevard in Warsaw, is synonymous with pączki, or Polish doughnuts.
People will think these are traditional cider doughnut holes, but they never actually see a fryer, instead getting a quick bath in melted butter and a toss in cinnamon sugar while still warm from the oven. They're super cute, super delicious, and even better, super easy and super FAST.
I thought that I was going to write about the Bacon Maple Apple Donut. I love everything listed in its name, and it's fall (aka the perfect time to eat maple-apple anything). In addition, this particular doughnut has become the icon for Dynamo, gracing all kinds of "Best of SF" lists. Alas, it was not to be. Instead I'm highlighting an old favorite: the Apricot Cardamom Donut.
With fall upon us there's no reason to let pumpkin have all the fun. Try these squash doughnuts for a new fall classic.
Cake Rack Bakery may only be available on weekends at Findlay Market, but their goods are so quality that they're worth getting down there early for. This gluten-free, vegan chocolate cake donut is one of the best of its kind I've ever encountered, and would make a sweet treat for a sensitive friend.
Passionfruit caramel is one of those combinations you'd never come up with on your own, but when you catch sight of it in a cookbook or dessert menu, you just have to have it. But let's not forget the whiskey glaze on these rich, sweet, cake doughnuts. All the Glazed, Filled, Sugared, & Dipped elements come together to create a real stunner.
We're not normally ones to coo over a dessert, but have you seen these little cuties? Piped full of sunshine-bright lemon cream, with sweet rhubarb chutney to offset its tartness and pistacho florentines for crunch, they're a Glazed, Filled, Sugared, & Dipped delight.
Ever notice how chocolate doughnuts don't really taste much like chocolate? It's a point Chef Collucci introduces and resolves in this recipe from Glazed, Filled, Sugared, & Dipped. With a heaping helping of cocoa powder and a bit of cinnamon to round it out, they're rich in flavor, but not heavy.
Sugar and spice and everything nice (in this case, a ton of butter) come together to flavor these sweet little lumps from Glazed, Filled, Sugared, & Dipped. Chef Collucci scaled down their size from full-on doughnuts to indulgent bites, leaving it up to you to savor several, or stuff your face.