The mini-doughnut shop Doughnuttery opened in Chelsea Market last December, and though they've moved to a new space in the market, their menu is unchanged. That is they're still frying fresh doughnuts to order ($6 for six or $10 for 12) right in front of you with their stainless steel doughnut robot.
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Telly's Taverna is my Astoria Greek restaurant of choice, mostly for their superior vegetables and dips. But it's the loukmades—free every night except Saturday—that win me over.
Dominique Ansel bakery unveiled their doughnut-croissant hybrid last Friday, and it's been selling out by noon in the days since. Here it is.
Sleep early tonight and wake up early tomorrow. That way you can visit Dough and get a Cafe Au Lait ($2.50), fresh from the fryer and cooled just enough to apply that layer of creamy coffee icing.
When you're visiting a 24 hour doughnut shop that isn't making its doughnuts fresh around the clock, the question come late night isn't "what doughnut do I want?" It's "what doughnut stales the best?" Donut Pub's Honey Dip ($1.10) seems to fare better in this regard than its cousins.
With ingredients including maple syrup, apple cider vinegar, and coconut oil, these are flavorful without that healthy taste you get with many vegan sweets.
Count them. There are exactly nine ping pong ball-sized doughnuts, a cascading carnival hot from the fryer. These are ricotta doughnuts ($16) with deeply browned exteriors that crunch into a fluffy poofs.
A few things to note at Il Buco Alimentari & Vineria. First, they offer bomboloni now! They're $2 each and you can find them at the pastry counter alongside fruit foccacia and olive oil cake.
October is National Doughnut Month, and what better way to celebrate than with a three-borough guide to all things yeasty, cakey, and fried?
Everyone loves peanuts and peanut butter, and can anybody pass up a doughnut? Check out these 4 delicious treats that combine two of my favorite passions.
In comes a newer creation, the mini mini doughnuts, a $1.90 a piece.
It's got the nice, oily mouthfeel of your "normal" doughnut thanks to a brush of coconut oil over the doughnut surface. Cinnamon-sugar to finish, and you won't be left feeling weighed down in the least.
"I tell him to handle the dough like it was a woman—gently, softly," says Fany Gerson of DOUGH, a new doughnut shop in Clinton Hill, Brooklyn. In this video from Food Curated with Liza de Guia, we go behind-the-counter with Gerson to learn about her doughnut experimentation. After over 50 trials, she found the winner recipe: a not-too-sweet batter with a smidge of nutmeg that, when fried, gets those crispy outsides and light insides. They're also about as big as your face. "You don't want to have it end too soon!"
In 2008, we published a guide to the Best Doughnuts in New York—but that was three years ago, and new doughnut shops have popped up all over the city. Where can you find the best doughnuts in New York?Check out our exhaustive guide for the answer.
Which are the best new doughnuts at the Doughnut Plant's second NYC location, just opened in Chelsea? Read about chocolate chip doughnuts, oatmeal doughnuts, and more.
East Village restaurant The Brindle Room started serving donuts this week, and we can't stop eating them. They're cake donuts with a bit of mashed potato in the dough, small but fairly priced at $1.50. Hang out and use the free wifi, and you might rack up quite a bill on individually-brewed cups of coffee.
What adds to the anticipation of getting pastry chef Zac Young's Flex Donuts is watching him hold a large pastry bag and inject small, round doughnuts with filling. Young, who is executive pastry chef at Flex Mussels and a former contestant of Top Chef Just Desserts, is selling his doughnuts ($1.50) for two weeks in the takeout section of Zocalo in the Lowel Level Dining Concourse at Grand Central Terminal. Young offers five flavors: salted cajeta (caramelized goat's milk), tequila-lime, raspberry, spiced chocolate, and cinnamon sugar.
[Photo: Kathy YL Chan] We've already written about the Custard and Jam Doughnut from Bouchon Bakery, one truly enormous doughnut stuffed with housemade raspberry jam and a rich Barvarian cream. It's a decadent affair, and one that can easily...