Monday, March 7, 2011

Are there awesome homemade donuts in New Hampshire, YOU BET!!

Occasionally in my donuts travels I will find myself saddened with what I find. I regularly search reviews on-line, rope in as many willing (or un-willing, though they always change their minds) participants as possible, and set off in search of the best homemade donuts. Sometimes I will find a shop converted to a large chain store, perhaps find the shelves bare and the doors locked (a sign of just how good their items are) or once in a while even find a donut which, dare I say, makes me wish I had gone to a chain. Fortunately this weekend was not such a case, though it could have easily turned out that way.

Introducing Brother's Donuts and Deli, Franklin NH. Until this past weekend the Donut Directory was a bit light on tasty fair from New Hampshire and thusly I set out to change it. I had planned a trip to visit my friend Tony, aka "The God Father" in Warner, who has accompanied me on many such donut adventures. Naturally the first thing I did prior to departing was search for donut shops in NH; the closest to my weekends destination being Dunclare's, Claremont, and Brothers of Franklin. Experience has taught me one thing when searching out small donut "hot spots", largely known only to locals; call ahead! Lack of preparation can bring you face to face with every donut hunters worst fear....NO DONUTS!!!  Therefore, we rose bright and early fueling up on a healthy breakfast of bacon and eggs and jumped on google to confirm directions and contact information. After reading a review of Brothers on-line and speaking with the very pleasant women on the other end of the phone my worst fears were confirmed, "We only have 2 jellies and 3 lemon creme left." It was 9:30am. "It's best to just call ahead as soon as you get up and we can put some aside for you." "Thank you." I said. I died a little inside and shed a small tear. But, my spirits quickly changed as I remembered plan B in Claremont. However, a call quickly confirmed a sneaking suspicion which google alluded to, Dunclare was in fact a Dunkin Donuts. I was thwarted on all fronts. I had to act fast. I quickly called back Brothers, confirmed availability of the remaining Jellies / Lemon Cremes and we were off like lightning to Franklin.

A beautiful drive in and of itself, Franklin is nestled in the southern 3rd of central New Hampshire, just West of Tilton. A former industrial center, Franklin, like many small New England towns, has felt the affects of the exportation of American manufacturing, though still retains the down home heritage which let's a shop like Brothers thrive and keep locals filling the seats.

As I noted earlier one of the worst experiences a donut hunter will face is finding their destination, only to walk in and find the shelves bare; the only thing worse is to find total darkness and a locked front door. Today was just such a day. As Tony and I scoured the main street looking for the shop our eyes spotted the orange, red and blue sign, bookended by 2 bakers rolling out the dough, with one problem- total darkness. Upon looking closer the letters reading "Saturday-11:00am" confirmed our worst fear; it was 11:30. Slightly dejected and a bit perturbed at our own negligence at rising earlier, we approached the door for some photos and thoughts of returning at a later date. But wait just a minute...what greeted us at the front door was not just our own reflection in the interior of an empty donut shop but a small milk crate with a white pastry box sitting atop, the words " Mike, you are all set!" written across it; devine province. The folks at Brothers didn't know who I was, and I have not yet met them in person, but they left a small donut gift sitting out front and made 2 donut hunters days complete! This is the type of kindness that brings patrons back week after week, year after year, and keeps us all proud to come from small towns.

Let's just say that the donuts, well...they were just as great as the story leading up to them. To quote Tony... "I guess this entry just wrote itself."

Next time you are in Franklin, make sure to add Brothers to your list of stops- just make sure to call ahead :)

Thursday, February 24, 2011

Start 2011 with a tour...a DONUT TOUR, that is :)

We're through the holiday season, back from an adventure in Mexico (donut story to follow) and battling through the end of winter in New England; which of course means I have been eating too many donuts. The jelly donut I grabbed before jumping on the train this morning is still with me; a friendly brick in my mid-section saying "Hi, remember how good I looked on the rack. HA HA!"

Here at the Donut Directory we have several new donut stories to add from the last few months adventures but I thought it best to launch 2011 with a contribution from one of our fans... The Donut Tour! People always mention going on Vineyard tours, European tours, Restaurant tours...we'll why not one for donut lovers? ThankS to the New York Times, and my good friend Kyle Murphy for digging it up, we can now bring you on one.

Contributed by Pete Wells and featured in the New York Times, Dining & Wine, the story highlights the many new "artisan" donut shops popping up all over New York. From Dough, 305 Franklin Avenue, to Wonder City Coffee & Doughnuts, 277 East 10th Street, to Mark Isreal's Doughnut Plant, to  Peter Pan Donut & Pastry Shop, 727 Manhattan Avenue; Pete has left no stone unturned as we move swiftly into this seeming "Donut Renaissance"! Call it what you will, I just hope there's enough coffee to keep washing them down.

Please see the full article at:
http://www.nytimes.com/2011/02/23/dining/reviews/23unde.html?_r=3

Friday, December 3, 2010

Jelly doughnuts make a surefire Hanukkah hit

Metro has done it once again. Who knew so many wonder news tidbits could focus on donuts. With the holiday season in full swing it is only fitting that we consider traditions from around the world and with that let me introduce you to the sufganiyot.

Sufganiyot (Israeli jelly doughnuts) recipe

Ingredients

2 cups all-purpose flour, plus more for dusting the baking sheet and rolling out the dough

¼ cup granulated sugar

1 (¼-ounce) packet active dry yeast (2 ¼ teaspoons)

½ teaspoon fine salt

2 large egg yolks

¾ cup warm whole milk (105°F to 115°F)

2 tablespoons unsalted butter (½ stick), at room temperature

6 cups (1½ quarts) vegetable or canola oil for frying, plus more for coating the bowl

½ cup smooth jam or jelly

Powdered sugar, for dusting

1 Place the flour, sugar, yeast and salt in the bowl of a stand mixer and whisk to combine. Add the yolks and milk and mix, using the hook attachment on medium-low speed until a shaggy dough forms, about 1 minute. Add the butter, increase the speed to medium high and mix until the dough is smooth, shiny and elastic, about five minutes.

2 Coat a large bowl with oil. Form the dough into a ball, place in the bowl and turn to coat in the oil. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about one to one-and-a-half hours.

3 Lightly flour a baking sheet; set aside. Punch down the dough, transfer to a lightly floured work surface and roll until about 1/4-inch thick. Using a 2-inch round cutter, stamp out as many dough rounds as possible and place on the prepared baking sheet about 1/2 inch apart. Gather the dough scraps into a ball and roll out again, stamping rounds until you have 30 total on the baking sheet. Cover loosely with plastic wrap or a damp towel. Let rise in a warm place until puffy and about 1/2 inch thick, about 30 minutes.

4 Place the vegetable or canola oil in a Dutch oven or a large, heavy-bottomed pot and set over medium heat until the temperature reaches 350°F on a candy/fat thermometer. Meanwhile, line a second baking sheet with paper towels and place a wire rack over the paper towels; set aside. Place the jam or jelly in a piping bag fitted with a 1/4-inch round tip; set aside.

5 Using a flat spatula (don’t use your hands—this will deflate the doughnuts), carefully transfer the dough rounds, one at a time, into the oil. You should be able to fit about six at a time, leaving at least 1 inch of space in between and keeping the oil temperature at 350°F. Fry until the bottoms are golden brown, about 90 seconds. Carefully flip with a fork and fry until the second side is golden brown, about 90 seconds more. (If air bubbles appear in the doughnuts, pierce with the tip of a paring knife.) Remove with a slotted spoon to the wire rack. Repeat with the remaining dough rounds.

6 When the doughnuts are cool enough to handle, use a paring knife to puncture the side of each to form a pocket in the center. Place the tip of the piping bag into the pocket and pipe about 1 teaspoon of jam or jelly inside. Dust with powdered sugar before serving.

Happy cooking and eating of course :)

Check the link below to read the full article

Friday, November 12, 2010

Calories do count: Teacher loses with the (insert donut here) Ding Dong diet.

Being the faithful morning fan of the Metro that I am I always appreciate their interesting bits on food, health,  and health food. Now, I will be the first to admit, that although the donut is one of the best creations ever to pop head first out of the frying pan; all good creations in excess can be a detriment to ones health.

Fortunately Brayden Simms, Metro US, brings good news to all the donut lovers and sweet treat consumers who have felt the scorn of society's watchful eye and been relished to late night dozen binges in the comfort of their walk-in closets...something I have NEVER done.

     "A nutrition professor at Kansas State University has bucked common dieting sense by losing 27 pounds in two months on a steady regimen of Hostess snack cakes and other assorted junk foods.
    Limiting his intake to under 1,800 calories daily, Mark Haub set out to prove the foundation of portion control as a means to weight loss — regardless of the source of said calories.
“It may be an issue of portion size and moderation rather than total removal,” Haub said of junk foods. “I just think it’s unrealistic to expect people to totally drop these foods for vegetables and fruits.”

Indeed, the packaged food diet may not be the healthiest way to shed pounds, but the results still show in such markers as cholesterol levels, blood pressure and diabetes.
“Generally, you will see these markers improve when weight loss has improved,” said dietitian Dawn Jackson Blatner."

http://www.metro.us/philadelphia/national/article/686139--calories-do-count-teacher-loses-with-the-ding-dong-diet

Friday, October 15, 2010

The Nissan Juke, saving the day with donuts!


"With a turbo and AWD handling in a nimble sport cross, the Nissan Juke helps a young exec named Kowalczyk save the day with...donuts."

I know what you're all thinking..."Well duh, what else would you save the day with?" But it's truley a rarity when you see an advertising campaing in the US which is this ingenious. We must have a brief moment of silence and give thanks to our contributor Tony Mento, know in some circles as "The God Father". Had Tony not rolled his eyes thinking of the next crazy thing I decided to start writing about this commercial might have otherwise slipped through the cracks like so many others. Instead it sunk deep into his subconcious, almost impercetibly and caused a knee jerk like reaction in his fingers forcing him to, cut - paste - send the link for all of us to enjoy.

Please, do so. :)



Thursday, October 14, 2010

Dounts meet the Olympics, sort of...The KRISPY KREME CHALLENGE

In large part this site is fully dedicated to the local mom and pop shops and small local chains who still make our favorite dough balls with the same loving care that will cause most moms to whip up a batch of cookies to solve life's problems. However, when I heard that a large national chain was sponsoring a charity "Donut Race" to benefit the North Carolina Childrens Hospital, not only could I not comment, but I am seriously considering going down and participating next year. All of you should do the same.

Thanks to one of my gracious colleagues and loyal viewer,Vince Egan, (golf clap please) we may now share with you, THE KRISPY KREME CHALLENGE!!

Per their website: The KKC is an annual student operated race in Raleigh, North Carolina benefiting the NC Children's Hospital. Beginning in 2004 with a mere 12 participants, the race has grown exponentially to a whopping 5500 runners in 2009. The race has rapidly become one of NC State University's newest traditions.

Beginning at the NC State Belltower, each runner runs 2 miles to the Krispy Kreme store located on Peace St. in Raleigh. After downing a full dozen of the famous Krispy Kreme doughnuts, the runner must run the 2 miles back. All in one hour. (ok this is tough to do in one day let alone 1 hour)

The challenge attracts a wide range of runners from beginners to serious competitors hailing from all corners of the country. With an expected participation of 7,500 runners, we are expecting the 2011 race to be our greatest (and most beneficial) race yet.

http://krispykremechallenge.com/ourstory

This race made we wonder what similar events might be out there which we could snack upon. Note the question is not, are there other events? But, what other events, because this is America after all and we all know the truth is stranger than fiction; especially the donut truth.

Let's see we have:

The Tour de Donut - 20 Years strong
http://www.thetelegraph.com/news/donuts-16095-tour-cyclists.html

The Donut Dash- a 5K
http://www.thegreatdonutdash.com/

The Dayton Donut Dash- 5K
http://www.active.com/running/dayton-oh/the-dayton-donut-dash-2010

The Donut Run- 5K
http://www.active.com/running/ames-ia/doughnut-run-donut-run-2009

And ironically the NYC Traffic Cop's Donut Run:

NYC Traffic Cop's Donut Run Ends Up on YouTube

Now, while my lovely hometown of Boston does not yet have such an acclaimed event, (we do have a marathon but they don't have donuts there) I am certain there are many other brave soles all over the global stretching, strapping on their running shoes and going for the gold..golden crispy donuts that is! Whether it's for charity, a dare, or just good clean competition, donuts are for the masses. HERE HERE! And keep em down boys!

Thursday, October 7, 2010

Finally translated we give you The 10 Comandonuts or Donutments!!

Our loyal follower Oriana Camish was recently doing some behind the scenes detective work on those 10 edicts which were handed down to Moses by a burning bush and have become the cornerstone of Catholicism, otherwise known as "The Ten Commandments". She very astutely pointed out, "Can you read what is on those stones?" " No." I said...neither can Charlton Heston by the look of things:


Of course, being the investigative bunch that we are at the Donut Directory, we could not let our lack of understanding of "God Speak" or Hebrew for that matter, dissuade our quest for truth.

Hence, I present to you, for the first time in history, the real translation of the 10 Commandments, from now on to be known as " The 10 Commandonuts or Donutments (if you wish)"...

1. I am the Donut-Your God

2. You shall not worship fried dough that takes a form other than donut.

3. You shall not take the name of Donut in vain

4. Remember Sundays are holy-so thou shall eat holey Donuts.

5. Honor your father and mother by bringing them Donuts.

6. You shall not murder a Donut by letting it go to waste.

7. You shall not cheat on Donuts with pies, cakes or tarts!

8. You shall not steal another's Donut- get your own!

9. You shall not speak badly about your neighbors Donuts.

10. You shall not covet your neighbors Donuts, his wife’s Donuts his servants donuts etc.

Dough-men!