Jessica Koslow, chef/owner at Sqirl Kathy YL Chan, food and travel writer Allison Robicelli, chef/owner at Robicelli’s Bakery Jamie Lamonde, editor-in-chief of Edible Madison.Corey Cova, chef at Lord Hamm’s and New Leaf Dominique Ansel, chef/owner of Dominique Ansel Bakery Michael Krondl, author of The Donut: History, Recipes and Lore from Boston to Berlin.
SUBLIME DOUGHNUTS TV
Mullins, Professor and Chair of the Department of Anthropology at Indiana University-Purdue University Gabriella Gershenson, food features editor at Every Day with Rachael Ray Magazine Andrew Zimmern, writer and TV host of Bizarre Foods, Monday nights at 9 pm on Travel Channel
Which is why we’ve summoned an experienced panel of fried-dough fanatics to get us started on our search for the greatest doughnut experiences in America. Virtually every town in every state has a worthy doughnut stand, with trays carrying everything from Long Johns to fritters, glazed to old-fashioned.
Like fried chicken or ramen, doughnuts have experienced their own renaissance-not only in terms of flavor, like hibiscus or matcha, but also in how they function (sometimes, they’re even used as vessels to sandwich together fried chicken or bacon). Those primitive forms eventually evolved into the ubiquitous yeast-raised doughnuts with a hole in middle, later immortalized in pop culture by J Dilla and Homer Simpson.Īnd why the hole? “One notion that makes sense is that they would cook more evenly this way,” says Mullins. Doughnut chains began to multiply with the rise of car culture and suburbanization in the 1930s, and very quickly storefronts began popping up on routes that went in and out of city centers. “It’s comfort food.”Īmerica’s love for doughnuts, however, begins with the flat disks olykoeks (“oily cakes”) that were popular in New Amsterdam in the late-18th and early-19th century. For as many doughnuts as we eat ( approximately 10 billion per year), there are still many holes (ahem) in its story.īut one thing is certain: Other than the hot dog and burger, no other food conjures images of American nostalgia quite like it. “Every culture has a version of fried dough,” says Mullins. Much of the pastry’s history is similar to its spelling: hotly contested and wrapped up in myths that are too far gone to be unraveled. You get the shorter spelling overseas too, so it’s not just an American laziness thing.” Mullins, professor and author of Glazed America: A History of the Doughnut. “ Donut is much better suited for neon signs, but I think it even predates that. NE, Atlanta, 40 this location is certified Kosher.Can we settle the debate once and for all-doughnut or donut? “I really can’t,” says Paul R. Also located at The Village at Druid Hills, 2566 Briarcliff Rd. Enjoy a cup of Octane's Sublime Blend coffee with your treat. From the dulce de leche to the s’mores with its marshmallow filling in the doughnut hole, these leave the ordinary behind and embrace flavors and styles from a variety of sources. We also recommend the sticky bun and white chocolate peach, a fritter. Fans of the jelly doughnut will like the raspberry-filled heart with dark chocolate. These are so impressive, a gentleman visiting Atlanta convinced Grant to let him open a franchise in Bangkok. His totally unexpected niche has hit a sweet spot: the doughnut. Then he studied at the Culinary Institute of America and the American Institute of Baking. Navy and expanded on those lessons traveling all over the world tasting exotic sweets and baked goods. Marietta native Kamal Grant learned baking fundamentals in the U.S.
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