Donut Factory: Donut Quest

Om Nomz Hero Note to Self: Do not eat a lot of sugar or donuts before boarding a plane, it just does not sit right

My quest for fried dough is always on going and I spied such a place called the Donut Factory in the Bogota Airport. I saw it on my way in and people on my flight were carrying boxes of these donuts. I given I did not see any donut outlets in Santa Marta the stock up is warranted. 

The Donut Factory as far as internet searching could tell me, is just a Colombia Chain. But the lines here were bigger than the ones at the Dunkin Donuts so I knew I had to try. The donuts that they are known for or the most popular are the filled donuts. I selected three donuts, apple, dulce de leche or arequipe and a nutella one. They are all yeasted donuts and are particularly small; I guess I am used to American sized food. But everything was glazed so eating these you end up a sticky mess. The scariest one by far was the apple filled donut. The filling was an electric green. It reminds me of something from the Creepy Crawlers kit (90s child reference). The nuclear mucus green fill however, did taste delightfully of apple. The nutella was nothing special, it is what you would expect from a donut filled with nutella and the arequipe was creamed and light. 

Nutella

Apple filled, neon green

Arequipe

Fried Dough Goodness: Sullivan St. and DessertTruck Works

Om Nomz Hero Note to Self: Pizza Bianca + Bombolini = Viva la Roma hangover breakfast?

My fried dough quest led me to places that you would not think to have doughnuts and if they do, they would probably taste bad. Thankfully this was not the case when I ventured out to Hell’s Kitchen to Sullivan Street Bakery. Sullivan Street Bakery is not on Sullivan Street, more like 97th. 

The bakery is owned by Jim Lahey, most notably known for his no-knead bread technique which truly does work and produces great bread. Sullivan Street bakery is a bread bakery, and does not go for the whole, cupcakes and brownies and the cavity inducing sweets, but one of the few sweet breads that is being made there are the bombolinis. They sit there innocently enough on the counter and are outcast to the side, away from the savory breads and pizzas. To not try this would be a mistake on your part. The bombolini do not have a variety of fillings, it is either jam or cream filling. Given I just ate one of the potato pizza slice, which is the ultimate hangover morning food I realized, I just went with the cream filled bombolini. 

 

Bombolini at Sullivan

 

The Bombolini is different from others that I have sampled in which it was noticeably a lot less greasy and did not leave a translucent grease stain on the paper. The bombolini is a lot doughier and lacks the crisp lightness that the ones at Falai had. However, this bombolini is delectable and I actually prefer this one. Though it lacks crispness, it has a doughy and pillow like texture to it and the vanilla cream is thick and on the heavy side, but works well with the bombolini. This is a good donut that is a hidden treat in a bread focused bakery.

 

Donuts at DessertTruck Works