Posted by Kathy YL Chan, July 21, 2008 at 6:00 PM
For a spin on the typical doughnut twist, head to Koryodang Bakery in K-Town. The flavor and texture of a classic yeasted takes a turn with this aptly named "Sweet Rice Twist" in which mochi flour gets used in both the dough and in the mix sprinkled over the fried pastry. Couple that with high-gluten All Trumps flour and the end result is a subtly sweet, chewy doughnut that never comes close to embodying the word "fluffy" but bears a slightly nutty charm all its own. It's the one doughnut you can have for breakfast without suffering a sugar high.
Koryodang Bakery
31 W 32nd Street, New York, NY 10001 (nr. Broadway; map)
212-967-9661
Posted by Zach Brooks, June 6, 2008 at 5:45 PM
You may say the secret ingredient is homemade jam. Photographs by The Wandering Eater
We already wrote that our new favorite doughnut is the bomboloni from Sullivan St. Bakery, leaving us to post about our second favorite doughnut on National Doughnut Day: The raspberry jam doughnuts from Bouchon Bakery in the Time Warner Center. Only available on Saturdays, and usually not until Noon, these doughnuts are well worth planning your weekend around.
CORRECTION: We're sorry to report that Bouchon no longer makes this doughnut and does not know if it plans on resurrecting it any time in the near future. The editors regret the error.
Bouchon Bakery
10 Columbus Circle (3rd Floor), New York, NY 10019; (map)
212-823-9366
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Posted by Ed Levine, November 27, 2006 at 9:46 AM
A couple of weeks ago an ELE reader reported on the donuts at the Bouchon Bakery (Time-Warner Center, Broadway bet. 59th and 60th Sts., 3rd Fl., 212-823-9366). The reader posted that the BB donuts were really good, but they were only available on the weekends after noon.
Two weeks ago, I went to Bouchon Bakery around 1 p.m.hoping to score some doughnuts. The counter person said that no donuts were going to be forthcoming from the kitchen that day. Try back next weekend, she said. I was bitterly disappointed, and I drowned my sorrows in a bag of phenomenal homemade crackerjacks. The caramel corn was made with just sweet enough caramel, and the candied nuts were sensational. It didn't come with a prize, and I believe it was $4.50 for a small bag, but let's face it, a box of crackerjacks would cost you that much at a ballgame, and the prizes are usually worthless to an adult.
The following weekend I once again tried to score some donuts. Success! I scored two filled doughnuts. One was chocolate-covered and filled with custard, and the other was a jelly doughnut.
Both doughnuts blew me away. Both were extraordinarily light, moist, and had the correct filling to dough ratio. The chocolate was serious chocolate, as was the jam. These doughnuts were so good I might never be able to eat commercial quality filled doughnuts again. Which I guess is a good thing. These doughnuts are $3.50, but worth every penny.
I did have one Bouchon Bakery item a month ago that was not sensational. An $8.50 caramel apple was utterly ordinary, overpriced, and ill-conceived (it had chocolate squiggles on it). But two (crackerjacks and donuts) out of three ain't bad.
Posted by Ed Levine, October 27, 2006 at 12:29 PM
Lately I've been doing a lot of thinking about doughnuts, both in NYC and elsewhere.
And my conclusion is not pretty, especially when it comes to doughnuts in Gotham. Basically, I've concluded that New York is a lousy doughnut town. You heard me.
It wasn't always this way. For years Georgie and James Bryant made unforgettably good glazed and raised jelly doughnuts in their shoebox-sized bakery on 125th Street in Harlem. These were light, practically weightless doughnuts that floated across the counter when you ordered a dozen.
Then, about ten years ago, Georgie and James retired and closed their eponymous bake shop. And that, my friends, was a NYC doughnut disaster. Because that left us with no great glazed doughnuts to call our own.
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