Tuesday, 15 January 2013

EAT doughnuts

To be perfectly honest, I thought it was downright strange when a fifth-generation New Yorker (and food director to boot) told me that Dough and Doughnut Plant were "must-visits" in New York. I'm pretty sure I gave her one of my famed looks of distaste (yeah, you all know what I'm talking about). I mean, we Aussies don't really get the whole doughnut thing, am I right? 

WRONG. OK, I get it now! I really do. There are two types of really excellent doughnuts being produced here in New York City. Firstly, Dough in Brooklyn (305 Franklin Ave, Bed-Stuy). This tiny place is heaving every day of the week with locals lining up to purchase one of their huge handmade rounds of sweet serendipity and a shimmering cup of strong French-press coffee. The problem with Dough is, once you get to the front of the line, panic will induce. Will I go with a glossy dulce de leche with an enticing smattering of crunchy almonds, or do I feel like the tang of a zesty lemon and poppy seed? A lustrous chocolate with bitter cocoa nibs or a shocking explosion of pink hibiscus? This kind of situation is where I'm at my worst. My friend Mary, I believe, has come up with the best option. Just buy six. This may seem greedy, but it's not, just wise (they're only $2 each). The doughnuts here are the real deal, not the kind the NYPD are gorging themselves on in the movies. The secret? The dough of course. A golden-fried yeast dough that is spongy and light with a bit of chew, finished with a glaze that is full of punch and nectar-like sweetness, without being too overpowering. Dough also supply their products to various cafes around Brooklyn and you'll be queuing for at least 15 minutes to take a bite from their stall at the amazing Smorgasburg food market (which is closed for Winter) and the Brooklyn Flea on the weekends (176 Lafayette Ave, Brooklyn)

Some may prefer a cakey, dessert-style doughnut, and then it's time to head into the big smoke. It's not without reason Doughnut Plant (379 Grand St  between Essex and Norfolk) is a veritable institution for New Yorkers. Whether you're in the mood for a buttery bite of the tres leche doughnut, a thick cakey doughnut filled with the coma-inducing South American milk blend of condensed milk, whole milk and evaporated milk or the blackout, a chocolate cake doughnut chock-full with chocolate pudding and smothered in chocolate glaze and cake crumbs. But I'm telling you that you must not leave this place without trying the crème brûlée doughseed, a petite pocket of perfect fluffy dough stuffed with a thick dollop of crème brûlée custard and tossed in an ethereal coating of white sugar. Since they're also serving up a really good cup of espresso, this is a great place to hit up mid-morning for a break from shopping mania in Soho or for a lazy Sunday morning to read the paper. 

It's going to be one giant sugar rush, there are no two ways about it. But if you're going to eat a doughnut, I say do it right.

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1 comment:

  1. Thank you Phoebe for making me crave a doughnut for breakfast! Loving the Gladiators-style names - Blackout... is that a not-so-subtle warning for the sugar coma that will ensue?