sushi and donuts

Mrs. H sent me a great package:
donut book.JPG
Sushi fabric and the Donut Book! I think I had the original edition of this book, but it disappeared (I think maybe Megan has it?). I became ravenously hungry for a donut as I looked through this book. I wanted to catch the first plane to NYC so I could get a jelly donut* at the Doughnut Plant**. You can also get Green Tea donuts at some restaurant in NYC (I’m too lazy to go look it up). There’s also supposed to be a great donut place in Westport, CT, which of course made me think of Major Knitter. Ahhhhh, DONUTS!!!!!!
*I usually don’t eat jelly donuts, but I read an article about the Doughnut Plant’s jelly donuts. They are square and injected in different corners so that each bite will be filled with jelly.
**Please, you New Yorkers. If you go to the Doughnut Plant, will you write to me and tell me how it was? And I think you should try to go there. Soon. Or now.

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7 Responses to sushi and donuts

  1. Jan says:

    When I was in high school, one summer I worked in a small factory where we made doughnuts and packaged them daily for vending machines. Warm out of the oven we would frost the cake doughnuts with chocolate, dip the honey glazed, sugar the crullers and pump those jelly doughnuts full. I can smell that place now. I’m going into a sugar coma here just reminiscing!!

  2. Jessica says:

    I spent a night in high school at a friend’s house/family bakery making donuts. I only remember little bits from the night but have a vivid recollection of walking home, dead tired, as the sun came up carrying a box of hot fresh donuts.

  3. Jennifer says:

    Ah… you must be referring to Coffee An’ Donut (locals refer to it as simply “Coffee An”) which has these awesome homemade donuts. It was right near my old house and a regular part of my Saturday Morning Bee. PLEASE come to NYC and Westport and we’ll go on a donut and knit run!
    : D

  4. Kay says:

    The Doughnut Plant doughnuts are great honkin’ poofy poofs with glazes such as ‘Hazelnut’ and ‘Raspberry’. They are All That–if you like doughnuts (and I guess you do). I like that they are so very airy and yeasty. They do have a hint of that ‘doughnut grease’ taste, though.
    I can always pass by a doughnut if there is a scone available……xoxo Kay

  5. Samantha says:

    Ah, both doughnut places are great. Coffee An doughnuts remind me of when my mom would make doughnuts. I’ve had cake doughnuts from there, and they are indeed great.
    And the Doughnut Plant is everything I look for in a doughnut. Great glazes, yeast doughnut (my preference), Mark (owner/doughnut maker extraordinaire) just rocks.
    Went to a restaurant in NYC yesterday (Blue Skoke… amazing bbq) and they had churros on their menu but weren’t serving them at lunch.Ah well, a reason to go back.
    And yes, if you do come to the NYC area I’ll go on the tour too. 🙂

  6. Kristin says:

    When I take the bus from Chinatown in Boston to Chinatown in NYC, I literally hop off the bus and spring down Essex St. to get to Doughnut Plant.
    Best bets are the Varlrhona chocolate doughnut, followed closely by the lemon filled doughnut. Fresh, hot churros, as well.

  7. Mary says:

    Does the Donut Book by any chance reveal how or why that big crack forms around the top of old fashioned doughnuts? Since living on the east coast, I have not been able to find any place selling decent old fashioned doughnuts. They come with only the wimpiest little suggestion of a crack around the top. The OFD’s I grew up with, on the west coast, always came with a hefty crack deep enough so you can break off the “wings” of the doughnut to eat. If I knew the secret of the crack, I would make them myself. Please help, anyone!!!

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