While all of the crispy-crusted cake donuts are crave-worthy, you'll find a real shining star in the Lemon Pistachio White Chocolate variety. The extreme sweetness of the white chocolate is tempered by a hint of lemon zest and beautifully complemented by the salty pistachio bits. When all of these flavors come together in a bite with the perfect crunch of the craggy donut exterior, giving way to its fluffy but substantial interior, you may experience donut nirvana.
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Crispy, cakey, chocolaty, coconuty, pop-in-your-mouth doughnuts that are super easy to make? What's not to love?
Entenmann's excels at cake donuts. Frosted, glazed, crumb topped or coated with loads of confectioners' sugar, all of the varieties are pretty great. So this recipe for Entenmann's Chocolate Cake Donuts obviously came with some pretty high expectations.
Inspired by Dunkin Donuts' Munchkins, these doughnut bites are actually cake doughnuts instead of the traditional yeast-raised doughnuts. You can squeeze a little jam into the finished doughnut holes. Especially great if you're celebrating a gluten-free Hanukkah!
"The first time I read about Spalding's Doughnuts, all I could think was these sound remarkably like Georgie's," Ed told me. Georgie's was a personal favorite of Ed's—a Harlem doughnut shop that's been closed for about a decade now. Irregularly shaped, airy, full of stretchy nooks and crannies and an unusually thick, crisp crust, these are the kind of doughnuts that are the aesthetic opposite of the perfectly round factory-stamped shape of the major chains.
Fried chicken and donuts, together at last? Sure, we were predisposed to love Federal Donuts based on concept alone, but these guys are doing it right with chicken and donuts that are not just well-executed and totally delicious but thoughtful and exciting. If you want to try Federal Donuts, do yourself a favor and get there early.
Grilled cheese is now the official overplayed food trend of 2011 and for the most part, it's not been a good one. Why anyone would pay up to $9 for the world's simplest sandwich—one that nearly anybody can make twice as well at home for under a quarter of the cost—was utterly beyond me, and I had little reason to expect that Tom + Chee, the three-location mini chain in Cincinnati would be any different. Turns out that this is a grilled cheese concept that actually works.
Legend has it that Maine sea captain Hanson Gregory put the hole in the doughnut so to speak. Variations on the story abound, but my favorite version has Captain Gregory impaling the fried pieces of dough on his ship's steering wheel for easier snack access. Whether that's true or not is left to the ages, but what's undisputed is Maine's long standing love affair with the doughnut.
Soft and tender, with a hint of spice, these doughnuts lack the heaviness that often accompanies cake doughnuts—you'd never guess that they're spud powered.
While I've always loved apple picking, my favorite part isn't really the fresh fruit—it's the warm, cinnamon-dusted cider donut I devour on the way home. Crunchy on the outside, tender within, and boasting genuine apple flavor, nothing says "fall" quite like cider donuts. But could all of that authentic, farm-fresh flavor really be captured in a mix?
This recipe, a big doughnut muffin cake coated with caffeine, is a little peace offering.
We stocked up on milk and busted out our stretchy pants to scour the city for the best places to satisfy your doughnut fix. We aimed for an even dozen but, as happens with doughnuts, we found that a thirteenth snuck onto our list. But really, a Baker's Dozen is always a good thing, particularly when it comes to doughnuts.
How could we miss National Doughnut Day? Of course we wouldn't. The holiday is celebrated on the first Friday of June, a tradition created by the Salvation Army in 1938 to honor women who served doughnuts to soldiers returning home from World War I. While we've been known to celebrate doughnuts on many other days of the year, we have an extra special excuse today to channel our inner Homer Simpsons today. Here's a collection of our favorites: New Orleans beignets, cider doughnuts, and more.
There's been a lot of talk about doughnuts around these parts lately. And while I love a good doughnut as much as the next person, I don't love the guilt that comes with scarfing one down. That's why I was excited to try King Arthur Flour's Buttermilk Doughnut Mix ($6.95). The doughnuts are baked, not fried, and each one weighs in at a reasonable 190 calories.
Apple doughnuts in March? Let me explain! Originally I planned to share a buttermilk doughnut recipe for Gluten-Free Tuesday. We've made pancakes and waffles in this column; turning to doughnuts next seemed only right. In an effort to create an allergen-free doughnut, I skipped the buttermilk and eggs and turned to apple juice.
Yesterday we had a doughnut tasting at SE World Headquarters. On a Thursday, no less. The day before my weigh-in. Now I know full well that doughnuts are not on the path to weight loss, or even weight control. Doughnuts are one of the big holes in my weight control game. But what would you do if you were confronted by an entire conference table filled with doughnuts? Well, I know what I did. I tasted a bunch then left the room.
San Francisco's Mission District is still somewhere in that transitional phase where the vast majority of storefronts are still old-school taquerias and Mexica-tessans, but the hipsters and artisans have slowly started encroaching with a mix of a few duds and plenty of truly fantastic and uniquely delicious eateries (think Flour + Water or Bi-Rite Creamery). Dynamo Donuts falls firmly into the latter category, serving freshly fried, doughy, yeasty, chewy doughnuts.
Just in time for Valentine's day, Dunkin' Donuts released new cocoa yeast donuts, which will be available through the end of February. The Good Idea, Bad Idea videos from Animaniacs come to mind.
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.