New York's donut scene has never been better. Pete Wells reports for the New York Times that super high quality and creative doughnut shops are opening up while classic doughnuts continue enthralling customers. "With a clutch of enterprising shops opening in the last few months, New York is living through a. . .flowering in the doughnut arts," Wells writes. At Dough, a small Brooklyn shop, doughnut masters cover their cakes with dulce de leche, cacao nibs, and hibiscus glaze. In contrast, the Brindle Room (or Wonder City Coffee & Doughnuts as it refers to itself in the morning) is revitalizing a peculiar doughnut style-a batter made from mashed potatoes, once popular at Spudnut chain shops. Course and light, these tender treats entertain Alphabet City breakfasters. Now world famous, The Doughnut Plant pioneered the square doughnut and focuses on premium fillings. Try their creme brulee doughnut, a sphere covered in crackling burnt sugar and piped full of custard. For a more old fashioned option, Peter Pan Donut & Pastry Shop sticks to tradition.
Our own contributor, Rena Unger shared her recipe for sugar-free Spiced Banana Donuts.Â Although very different than most donut chain offerings, they're right in line with the trend.
In New York, "loopy invention lives next door to well-worn tradition." Read more about New York doughnuts here.