Winter Padding and Dunking at Donut Pub – NYC
It started with a trip to The Donut Pub last Saturday for a round of doughnuts for David’s birthday. Then another trip two days later because our car battery died and after a jump we needed to drive the car around a bit, so hey, why not go to Donut Pub? Yesterday, another reason/excuse came up, so all in all, we both have a good start to our winter padding.
Many doughnuts were eaten this week, but this time I got around to the honey dip ($1.35; pictured at top) which I’ve never tried since it looked kind of boring. It has no jelly filling, no streusel, no cream, but it’s still pretty tasty. Covered in sugar glaze, at first squishy bite it’s all sugar, but then mellows out with a honey finish. It’s quite nice, but for a non-filled doughnut, my favorite is still the eggy French crulller.
In our research, BF and I decided the sticks or cake crullers are the best for coffee dunking, and while the blueberry crumb cruller tastes most like real fruit, when you want ambiguous red jelly (who doesn’t?), the jelly stick ($2.35) is the best option. Dusted with confectioners’ sugar instead of glazed, and with more of a crunchy top as opposed to crumbly streusel, it’s less overload but still got some heft for dunking because of its cakiness.
Which not really related, but reminds me of a conversation I had with my father a few months ago. We were watching basketball and I was explaining dunking, and to make my explanation clearer, I brought up Dunkin’ Donuts. I said, that’s why it’s named Dunkin’ Donuts, because people dunk their doughnuts into their coffee. His response: “Why would you dip a doughnut into your coffee and get it all soggy?!” And then mine, “You’ve never dunked a doughnut?!”
So quick question, do you dunk?