Friday, June 7, 2013


The Friday Nut

Another year another National Donut Day! And this year to celebrate The Donut Directory found itself in New York City at one of the oldest shops in Chelsea, The Donut Pub. Located on 14th Street and 7th Avenue, has been serving up donuts to lower Manhattan since 1946.

On today's donut adventure, I made a new friend, found an amazing new donut shop and now have a permanent cab driver anytime I am in NYC.

I woke to beautiful weather in New York and began walking towards my first destination, Holey Cream, rationalising that I would walk off a few extra calories from the night before in order to feel better about the donut (s) I was about to consume; but let's face it do I really need to justify eating a donut? Which is why when my new friend Oscar waved me down from his cab I jumped in and we were off like a shot. "Where are we going?" Oscar questioned as any proficient cab driver does. "53rd and 9th, I'm on the hunt for a dozen donuts, and fast!" We both laughed and I began to share the story of  The Donut Directory. Oscar was fascinated and more then ready to dive into a few. However, when we arrived at Holey Cream, hoping for ice cream filled donuts, they were closed. "Did you call them?" Oscar questioned "Can you see any hours on the door?" His persistent passion suggested he had also been bitten by the donut bug and was beginning to salivate at the thought of consuming a delicious dough ball. The dark shop and tightly closed door left us begging like 2 puppies with wide eyes of desperation.

"Wait", I said "How fast can you get us to 14th street?" Considering it was 8:45 and I had a 9:00am meeting, I knew we had to act fast. I always have a back up donut in the unfortunate event that a shop is closed, or god for bid out of donuts; perish the thought. Before I could complete the "eet" on the end of my phrase Osacr was off. Like men possessed, we bounded through traffic as if the Donut 500 was in full fury and the checkered flag was about to fall. Tires squealing around 8th ave and 14th St, and bang an open spot just across the street waiting for us. French Crullers, Jellies, Boston Cream, Chocolate Glazed (for John N.) Honey Dipped, and a coffee for $13 - and to our suprise what else was inside the box but a complimentary hand full of Donut Holes!

The The Donut Pub is deliciuous. Next time you need your donut fix, drive like the wind and take a seat at the Pub. If it's too far to walk, call Oscar for a ride - just don't try to take his donut! :)

Monday, September 17, 2012

Jelly Buns a New York Institution

The Monday Nut:

This weekend I took a trip through upstate NY on the Harley , fortunately the weather was beautiful. I waited for the rain to abate on Saturday and took off for my adventure. It was a beautiful start, the sun came out, the wind whipped through my helmet and I could feel my muscles relaxing in to the rhythm of the bike; serenity.

Although the weather was perfect for a ride the one facet of motorcycle riding that most lay people would not always consider is temperature, the longer and later you ride the cooler it gets; this Saturday was no exception. To be perfectly blunt, when I am riding, I hate the cold. I love whizzing down the road but lack of feeling in my hands, is not high on the fun scale. Fortunately for you and I, my hands went completely numb just off route 90 outside of Little Falls, NY; home of everyones favorite little tea bag Salada. "That's Salada tea!" As the ad used to go. As much know for their tasty tea as their witty quips on the tea bag label, I have kept one for the better part of 30 years that says "Beer in a water bed makes a foam mattress", the company that created it, Redco Foods, Inc, still calls Little Falls home and is a constant reminder of American manufacturing; but I just digressed.

As it happens there is one other institution that also calls Little Falls home which donut aficionados around the country will be happy to visit, even with numb hands, The White Rose Bakery.  Like many of the best small town shops if a local had not told me where it was I would have passed right by it.

The White Rose Bakery is nestled in a non-descript "old-timey" sidewalk of shops that line main street in a one-way traffic flow. Look to the right quickly before coming to the intersection of N. Ann St. and there it is. Wait one second too long and you'll miss it. Once inside you'll be glad you found this 30+ year old neighborhood institution. Not only are their prices better than anywhere I have yet to visit, $.50 a donut, $.40 a cider donut; I got a coffee and 2 donuts for $1.80!, but the friendly staff, welcoming smells of breads, cookies, pastry, and of course donuts cause the line of familiar patrons to form fast, sometimes cycling through twice. OK, that was just me.

On to the donuts. I consider myself a "Jelly Donut Aficionado", but I am surprised to say the White Rose had something extra special in store for me; the Jelly Bun, an Upstate staple. It might seem harmless enough, sitting quietly, football-shaped, poised and ready....take a bite and then - BAM!!  a virtual Jelly Explosion!!! The folks at the White Rose have taken the best parts of a bun, the crispy outside and soft chewy middle, and mated that with the best part of a Jelly Donut - the jelly! If only I had had a trailer I would have ordered a dozen and then promptly eaten then all. I refrained. So the next time you find yourself whizzing down Route 90 in Upstate NY and having craving for donuts, or tea for that matter, go visit the friendly folks at The White Rose Bakery....and bring back a jelly bun for me.

Friday, September 7, 2012

Donut Savant - wow me with flavors!!

The Friday Nut :

It never ceases to amaze me how innovators will find a way to change the "normal everyday" and make it amazing, sophisticated and sublime; fortunately Donuts are finally having their day. As I have mentioned in previous posts the underground artistry of donuts has been hitting the main streets and mainstream in the last few years and shops, such as Donut Savant, Oakland, CA, are no exception.

The Chocolate Bomb

Direct from Thrilllist, "The greatest donut-vention since the hole in the middle, the holy-crap-it's-real Chocolate Bomb from just-opened Donut Savant's a dark chocolate cake ring that's filled with an Irish whiskey ganache, then topped with a Guinness and Bailey's glaze. Uh huh."

Fortunately I don't live close enough or I would be dropping these bombs on everyone I know. But, for those of you who do in habit the general area of:
1934 Broadway, btwn 19th and 20th; Oakland, CA; I suggest you stop
 by and send us pictures of your own aftermath!!

Wednesday, September 5, 2012

What ingredients are in a donut?

The Wednesday Nut:

I hope you all enjoyed your Labor Day weekend holiday with family, friends and of course good donuts; I did. As I sat with coffee in hand devouring a scrumptious little nut, I starting thinking about donut recipes and just how easy it would be to whip up some homemade donuts from scratch. That would mean I would have to know exactly what makes up your average donut, hence today's topic; The Basic Glazed.

Much like a chocolate chip cookie recipe is made up of chocolate chips and shall we say "cookie material" the basic glazed donut recipe consists of much the same, a basic glaze and "donut material". It just so happens that this "donut material" is the foundation for all yeast raised donuts and is an excellent jumping off point for the most creative of bakers. With that in mind you will find the basic building blocks of all raised donuts, as well as instructions to bake them below.


* 3/4 cup scalded milk
* 1/3 cup granulated sugar
* 1/4 teaspoon salt
* 1 (.25 ounce) envelope active dry yeast
* 1/4 cup warm water
* 4 cups sifted all-purpose flour
* 1 teaspoon freshly grated nutmeg (optional)
* 1/3 cup butter or margarine
* 2 eggs, beaten
* oil for deep frying
* 2 cups confectioners' sugar
* 6 tablespoons milk


1. In a medium bowl, stir together the scalded milk, sugar, and salt. Set aside to cool until tepid. If using nutmeg, stir it into the flour, and add 2 cups of the mixture to the milk, and beat until well blended.
2. In a small bowl, dissolve the yeast in warm water. Stir into the milk and flour mixture, then mix in the butter and eggs. Mix in the remaining flour 1/2 cup at a time. When dough is firm enough, turn it out onto a floured surface, and knead for 3 to 4 minutes. Place into an oiled bowl, cover and allow dough to rise until doubled in bulk. This should take 30 to 45 minutes.
3. On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into circles using a donut cutter, or round cutter. Set aside to rise for 30 to 40 minutes, or until light.
4. Heat one inch of oil in a deep heavy frying pan to 375 degrees F (190 degrees C). Fry donuts a few at a time. Cook on each side until golden brown, then remove to drain on paper towels. Glaze while warm, or just sprinkle with sugar.
5. To make the glaze, stir together the confectioners' sugar and 6 tablespoons milk until smooth. Dip warm donuts into glaze, and set aside to cool.

Wednesday, August 29, 2012

Holiday Donuts : Halloween Donut Tree

The Wednesday Nut:

Fall is undoubtedly my favorite time of year and, although I am not interested in rushing the last few days of summer, I am excited that my favorite holiday is just around the corner; Halloween. Unlike many holidays, Halloween holds a mystery and excitement for children of all ages that lights a spark inside all who celebrate; or perhaps that is just the candy. In the interest of preparing to celebrate I thought I would see if we could change things up this year and add donuts. Not to worry, my good friend and loyal donut follower Bob C. has supplied just the right idea; The Halloween Donut Tree, courtesy of Calli at Make It Do, by way of Brittany at One Charming Party.

Bob and his better half host and annual pumpkin carving party each year and consequently are always on the hunt for new party ideas. What better way to add a new twist to your Halloween celebration than by combining it with Donuts?! You will need the following supplies to start:  a 24″ styrofoam cone, 12 ounce bag of semi-sweet chocolate chips, basting brush, toothpicks and of course 45-50 donuts!

For a step by step tutorial of how to make your own tree, please click on the link below and send us your pictures.

Happy Halloween!

Monday, August 27, 2012

The Best Independent Doughnut Shops In America : Secrets

The Monday Nut :

I love a good bit of news from the Huffington Post. I love it even more when it revolves around donuts. And today they have not failed.

I have I mentioned that there has been an ever increasing trend recently toward more edgy, creative and innovative donut flavors; and the Huffington Post has blown the lid clean off! Whether we are looking at Atlanta based Sublime Donuts strawberry and creme, which goes full-blown-donut on strawberry shortcake, or Seattles' Top Pot Donuts going fasionista with the Chocolate Feather Boa, or back to local hot spot Kane's Donuts, of Saugus, unseating the likes of donut juggernaut Dunkin Donuts, we have independent shops crisscrossing the country with innovation and temptation to satisfy the pickiest of donut eaters.

Read up, eat up and enjoy!

Secrets Of The Best Independent Doughnut Shops In America

Thursday, August 23, 2012

Donut Recipes

The Thursday Nut :

Traveling always makes me think about new donuts. New donuts always make me think about recipes. And, since there has been an influx of new donuts flavors at both local shops and chain stores as of late, I thought it best to dedicate today's Nut to just that; recipes.

Let's start with my favorite: Jelly Doughnuts, courtesy of Charlie McHugh  on All :


  • 1 cup warm milk (110 degrees F/45 degrees C)
  • 1/3 cup water
  • 1 egg, beaten
  • 3 tablespoons margarine, melted
  • 3/4 cup white sugar
  • 4 1/2 cups bread flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground nutmeg
  • 1 tablespoon active dry yeast
  • 3/4 cup any flavor fruit jam
  • 2 quarts vegetable oil for frying


  1. In a bread machine pan add the milk, water, beaten egg, melted butter, sugar, bread flour, salt, nutmeg, and yeast in the order recommended by the manufacturer. Set machine to the sweet dough cycle (see Editor's Note for using your stand mixer).
  2. Once the dough cycle is completed, turn the dough out onto a floured board and let it rest for 10 minutes.
  3. Roll the dough out to a 1/4-inch thickness. With a floured cookie cutter, cut into 2 1/2-inch rounds.
  4. Place 1/2 teaspoon jam or jelly in center of half of the rounds. Moisten edges with cold water; top with the remaining rounds, pinching edges together firmly. Place the sealed doughnuts on an greased baking sheet. Cover and let rise until doubled in a warm place, about 45 minutes.
  5. Heat oil in deep fryer to 375 degrees F (175 degrees C). Fry one layer of doughnuts at a time. Turn doughnuts as they rise to the surface until golden brown, about 2 to 3 minutes. Remove from oil, being careful not to poke doughnuts. Drain onto paper towels and toss with sugar, if desired.

Send us your pictures and enjoy!