Donut Quest: Gourdough's and Mrs. Johnson's

Om Nomz Hero Note to Self: Austin- Only place I have ever used a fork and knife to eat a donut

In Austin, there is this magical trailer called Gourdoughs. Besides having a great name, they are making some of the best donuts I have ever had. This is nothing like what exists in New York. This is just a whole other genre of donuts; this is the definition of excess. I mean, you need to use a fork and knife for this donut because there is no possible way that you can eat one of these without it looking like you got in an all out brawl with Duncan Hines and Tim Hortons. The doughnuts here are what I call dessert donuts, in which they are bluntly covered and showered with sugary goodness. They picked up on the bacon trend with their Flying Pig, covered with in a maple syrup glaze and bacon. Do I need to really explain this? You can beat the trend to death but it works, salty sweet. 

Flying Pig

The Porky

They also are overachievers and push the donut making arts with the Porky, a donut covered in cream cheese, jalapeno jelly and Canadian bacon. The Porky sounds like an odd combination but it works, the salty Canadian bacon, gooey cream cheese and the sour sweet Jalapeno jelly just plain works. The Donuts themselves are fried to order and yeasted. Even without the outrageous toppings it was a good donut that was light and airy. That did not stop me from trying the pudding, cream cheese icing, and bananas and crushed vanilla wafers filled with cream. There was also the Mama’s cake filled with yellow cake batter and covered with chocolate icing. These were just coma inducing and hit you like a pastry cream filled bunker buster. I think the idea of yellow cake batter as a filling is genius and will most likely steal this idea for a future dessert. Sure it seems like that anyone can just put a mountain of toppings on a donut, but there is some finesse to the making of their creations and the donut itself is good enough to eat on its own, though with the addition of cream cheese, chocolate and meat does not hurt at all. 

Pudding- bananas, creamed filled, vanilla wafers, cream cheese

Mama's Cake

I am a romantic sucker, so places like Mrs. Johnson’s Bakery is right up my alley. I went there when it just about opened, about 8pm (hours are 7pm to 1pm the next day) and Airport Blvd. road was empty and dark with the sign from Mrs. Johnson’s Bakery they only sign of urban development. 

Their sign glowed like a firefly’s light in the darkness. It was slightly comforting to me given I was basically in the middle of nowhere looking for donuts. Their doughnut machine is impressive and the conveyor belt donut maker and glazer are impressive to watch. But much better is to eat them. I was rewarded for my 5 minute wait and patience with a free donut to eat on the go on top of my order. Love the places in New York but sitting in that dark parking lot, eating that fluffy sweet donut there was nothing better than that donut I was eating.

Gourdough’s

1503 S 1st St
Austin, TX 78704

Mrs. Johnson’s Bakery

4909 Airport Boulevard

Austin, TX

Donut Quest: Federal Donuts

Om Nomz Hero Note to Self: Hot coffee, even crappy tasting coffee always goes well with donuts

I took a side trip to Philly or the 6th Borough as I heard it referred to once before and I am now going to call it that for now on. In true hipster fashion, I heard about like, Federal Donuts before it was cool. And by that I randomly heard about it before Pete Wells wrote about it in the NY Times (side note, given his current star ratings, I am pretty sure that he would have given this place a 3 star, or maybe a four!~I kid).

Basic rundown, Michael Solomonov of his Israeli cuisine place Zahav in Philly, went and created a casual basically takeout place that serves donuts, fried chicken and coffee. He somehow created a place of all things I like. I gave this place a pretty good once over and went for the chicken and the donuts but for now, the skinny on the donuts.
The donuts are split into two categories, fancy donuts and hot donuts. The fancy donuts are made the day before and they start selling them at 7am and once they are done, they are done. The hot donuts are made to order and take some time but they are quite worth it. Like a true fatty, I sampled all of their doughnut offerings.

First the hot donuts. The hot donuts are straight, no shit sugar donuts. Depending on how busy it gets, and mind you, it gets busy it takes maybe at most 5 minutes before you get your fresh made donuts. They offer 3 kinds of hot donuts, appolonia (sugary cocoa and orange blossom flavored), Indian Cinnamon, and Vanilla Lavender. The donuts are visually, indistinguishable and they only way to tell them apart really is by smell or by eating them. the Appolonia which by far sounds like an exotic sex sugar is subtle on the cocoa and wisps of orange blossom. the vanilla lavender, the lavender is really only detectable by smell alone in my opinion. I think the Indian cinnamon was by far my favorite one, that had a turmeric/cardamon sugar concoction to it. They are sizable, tender and light. I do not know how they fare if you eat them say, 4-5 hours later for I pretty much ate them within 5 minutes after receiving them but if you can wait that long, hooray for your will power.

The girl had a hell of a smirk going on when she realized, i just ordered the entire doughnut menu, I would like to think it is because she was thoroughly impressed (I mean impressing girls is something I am used too) by the sheer manliness and bravery of consuming so many donuts or in reality...she was smirking at my gluttony and food geeking out. I did not eat all of them, though I did try all of them. Anyways, the fancy donuts are made the day before and they have six different kinds that can change up on a daily. The donuts that day were: Pinapple Coconut, Grapefruit Brown-Sugar, S-mores, Banana Walnut, "Razzberry and Halva Pistachio. The fancy donuts are quite dense and not as tender and dabble on the side of being dry. None of them are filled and get a healthy armor-like glaze. All of them taste as advertised and the ones that stood out to me was the Razzberry which was just bold and nice tartness, the Halva Pistachio which had some subtle tahini flavors and a good crunch from the pistachios.

You are waiting for me to make the New York Philly comparison, say maybe Doughnut Plant, but that is not happening. Federal Donuts is not comparable to Doughnut Plant in which they are creating two different style of doughnuts. It is worth a visit if you have never been, the atmosphere in there is communal and welcoming. If you are able to snag one of the 6 stools, it is one of those places where it is natural to strike up a conversation with the people around you and just proves a working theory that fried dough brings all together.

Federal Donuts
1219 S 2nd St
Philadelphia, PA 19147
federaldonuts.com/ 

Doughnut Plant Fall Flavors and Trois Pommes

Om Nomz Hero Note to Self: there is no way I can ever limit myself to just getting one doughnut

Oatmeal Donut

The Doughnut Plant is always a place that is a must stop for me regardless if I am under time constraints. Meeting up with people in 10 minutes? I got enough time to grab a doughnut…or two. The opening of their Chelsea location, I noticed that the lines at the original Lower East location have noticeably died down and a lot more tolerable. This is good that I do not have to wait so long for doughnuts, bad because I buy more doughnuts. Yes, such a horrible Catch-22, something that totally relates to the Joseph Heller novel. 

Pumpkin

I like that they have their standbys like the tres leche and jelly doughnuts but they bake seasonally and being fall, had of course a pumpkin doughnut. I picked up a raspberry and the green tea doughnut as well and the oatmeal doughnut that debuted with the opening of their Chelsea location but I have not had the chance to try it until now. 

Raspberry

I got all cake doughnuts because I just like cake doughnuts but they also offer the pumpkin yeasted as well. The pumpkin was good with hits of candied seeds on top, i would have liked a bit more pumpkin-y flavor to it though but good pumpkin fix overall. The raspberry was moist and had a weirdly electric magenta color too it that somehow matched the tartness of the raspberries. The matcha doughnut thankfully tasted better than it looked, it was a dark green, like Ninja Turtle green but the earthy grassiness of matcha came through and for those of you that like green tea, and do not want sugar bombs, this is your doughnut. The oatmeal doughnut that is now on their regular lineup was definitely not what I expected, in a good way. Oatmeal made pastries in the past usually taste gritty and paste-like and thankfully, this was not the case. The oatmeal doughnut had the warm taste of nutty, oat flavors of an oatmeal raisin cookie and had the perfect crumb, lightness and density. 

Matcha

The previous week, I went out to Trois Pommes, all the way out in Park Slope and sampled their weekend doughnuts. Trois Pommes is a neighborhood bakery just making wonderful cookies and pastries and on the weekends, they have their jelly filled doughnuts. They come in either a regular sized or mini, so I did the smart thing, I got both of them. The doughnuts are dense and chewy and have a sticky glaze on the outside. First bite is an explosion of sweet and tart raspberry jam that lazily oozes out. The mini doughnuts are like candy and addictive because you can just pop them in your mouth in one whole bite. I definitely like the mini ones, but maybe because mini things have the illusion of tasting better.

Jam filled Donuts from Trois Pommes

Doughnut Plant
379 Grand Street
New York
http://www.doughnutplant.com/

Trois Pommes
260 5th Ave # A
NY 11215-1927
http://www.troispommespatisserie.com/

Donut Quest: Ray's Candy Store and Bouchon

Om Nomz Hero Note to Self: Never had doughnuts served to me by a lady in power suit, thanks Bouchon for giving me that experience

Ray's Candy Store- Don't know if they really have candy

The Donut quest has been lacking for a bit, and took a bit of a hiatus due to over consumption of other sweet confections. However, this weekend I had the opportunity to go and chow down on some more donuts. On this leg of the donut quest, I went to Ray’s Candy Store in the East Village and then to Bouchon Bakery at Columbus Circle. These two places are complete polar opposites from each other. The only thing that they have in common is that they both have some kind of doughnut on the menu and they have coffee and the coffee at Rays is less than desirable. 

Ray’s Candy Store has been around for years (according to via internet, 1974) and reminds me of the non-alcoholic and I am hoping less debauchery ridden Mars Bar (RIP). It is in short a dive: there is no sign for the place, indications of food being served in this hole is the early 90s retro sign for soft serve with the words "NYC ICY" and “BELGIAN FRIES” hand painted on the wooden awing. Stepping inside, there is just a counter, a soda machine, ice cream freezer with tubs of unnatural colored ice cream and saran wrapped pastries abandoned in a wicker basket. This is the kind of place that I have a nostalgic like for. Opened in 1974 and closed multiple times either by rent issues or health code violations, Ray’s Candy Store is no doubt an East Village staple here especially for those that have experienced a boozy grease craving after much libations. Though you can get the Obama burger and there fries, I was there for their beignets which is a fancy Frenchie word for doughnuts and for ½ dozen for 3 bucks, it is a downright bargain. Food after the jump!

Donut Quest: Italians can make donuts too!

Om Nomz Hero Note to Self: Apparently I have been getting double espressos all my life and have not realized it.

Bottega Falai Bread

My continuance on finding and tasting the best donuts that the city has to offer has led me to Café/Bottega Falai and to Balthazar bakery. Falai is Italian influenced to the core that and Balthazar is a Francophile’s New York oasis that is like a bouchon plopped in the middle of Soho. Donuts are an American claimed pastry, one that America has forcibly adopted as their own creation, like we tried to adopt Elian Gonzalez, I was curious to see how two great cuisines stacked up in making fried treats. 

First up was Bottega Falai. Bottega Falai is newly opened, like with the past week or so it has opened. It sits next to Café Falai and it is the retail and takeout store of the Falai ever growing empire. Bottega Falai is modeled after a Bodega, but compared to the Bodegas I have been in this was clearly the nicest one and there was no Negro Modelo being sold either. The inside of the store has the ever popular Euro chic meaning it is white, lofty looking and sterile. Although they boast having Italian products and odds and ends of groceries, it was few in selection, maybe about 4-5 shelves worth and about 3-4 baskets of produce. It is mainly a pick me up kind of place, where you can grab a sandwich or something prepared and be out the door. The second I walked in, I was instantly greeted and berated by an over enthusiastic barista/counter person. I walked up to the counter and he was already pressing on what I wanted, I felt like he was interrogating me and given the chance, probably would have taken a car battery and alligator clips and went to town. I already knew what I wanted but dude, give me a minute. I got an espresso, single shot and I picked up two doughnuts, or specifically bombolinis.

Chocolate Bombolini

 Bombolinis are not the round holed doughnuts that you get at a Dunkin Donuts; instead it is round and resembles a beignet. They are filled with crèmes or jams. Here at Falai, the choices were chocolate, coffee, wild berry and a vanilla. I could have easily eaten all of them but with restraint I got a chocolate one and a wild berry one. After being told on how I should be drinking my espresso, in a ceramic cup and not in a takeout container I was finally left alone to have my single shot espresso and donuts. Oh and by the way, I do not even put sugar in my espresso and I was intending to drink it in the damn espresso cup so there!

Jam Bombolini

 The bombolini were made that morning next door at Café Falai. The chocolate was rich and thick. I cannot confirm but I am pretty sure it was filled with a chocolate hazelnut filling, not Nutella, closer to Nocello, I have eaten way to much chocolate hazelnut spreads in my life time and have unfortunately developed a palate in noticing the subtle differences between hazelnut spreads. Not really a skill that I want but oh well. The bombolinis were yeast based donuts which made them light and airy. Compared to other yeast doughnuts that have a doughy and chewy characteristic, this had a crumb structure to it and lightness. It was like comparing a brioche to white bread. The wild berry jam was apparently homemade as well and had the right amount of sweetness to it. All bombolinis are sugar coated and shower eaters with sugar after each bite. Bottega Falai is a neat place that not only has fresh breads and pastries, but also had a chocolate and macaron counter which I will most certainly come back and explore and try…and have a double espresso. 

Chocolate and macarons at Bottega Falai

Next up and within the vicinity, was Balthazar. Balthazar is a classic and old spot were it was doing the whole French bistro style restaurant before it was cool. They are like what hipsters would be seeking out when it first opened, because it was like, “no one else was doing it” coolness when it opened. However, Balthazar is still a bustling place that is filled with tourist and regulars and is rarely ever empty. Next door to the restaurant is the bakery which is a counter that is filled with breads and pastries to a point it is like a fire hazard…but a tasty fire hazard. Here I got one of their donuts as recommended by via SeriousEats the banana walnut cake doughnut and a coffee. I was not told how I should have my coffee, which by the way, either black or a little bit of cream. The banana walnut cake doughnut after first bite is apparent why it is rated as one of the best doughnuts. It also goes to show on why Balthazar bakery/restaurant has people lined up at 9 in the morning because even though they are putting care and great effort into all their food and doing it with quality ingredients.  

The donut was like eating a cake. The only resemblance to a donut was that it was round and handheld. First bite was moist and full of banana goodness but had a delicate crumb structure. It was topped generously with nuts giving a great meaty crunch with every bite and I devoured this thing. I am impressed by both places in producing some good donuts as well as other pastries (I had a canele at Balthazar, you cannot resist those!) and I am optimistic about my donut quest. This part of the donut quest was successful and did not require an outer borough trip. This quest is far from over though and I am craving another bombolini. 

Banana Nut Donut from Balthazar...and my leg

Bottega Falai

267 Lafayette St

New York, NY 10012

Balthazar

80 Spring St
New York, NY 10012

Donut Quest Part Tres: Dough and Brindle Room

Om Nomz Hero Note to Self: Having a ex-dope head with a heavy Staten Island accent loudly telling the whole subway car her life story will most certainly wake you up

Colorful, Fresh, Tasty Donuts!

The Donut Quest continues! I am still in search and finding the best donut places that New York has to offer and on this quest, there are new places that are opening up and two of the newest and notable are the donuts at the Brindle Room and Dough in Clinton Hill Brooklyn. 

Dough Brooklyn Open Kitchen

First up are the donuts at Dough in Brooklyn. Even before I went to Dough, I already had high expectations and just had the feeling it was going to be good. It is like going to see a Jason Statham movie, even before you go and watch it; you know it is going to be hilarious for all the wrong reasons. But in the case of Dough, the founder Fany Gerson already has a solid reputation working in top pastry kitchens and running La New Yorkina. Her book, My Sweet Mexico is one of my favorite baking books and enlightened me on Latin American sweets and expanding my knowledge beyond churros and tres leche cakes. Dough is located in Clinton Hill right at the corner of Lafayette and Franklin Ave.

Dough Brooklyn, only indication of donut goodness

There is no real signage just a little banner in the window with the name of the place and can be easily overlooked. Except for a few counter side seats, this is mainly a takeout place which is not a big deal because donuts are the ultimate handheld treats. This is not a Baskin Robbins but there is a good amount of donut flavors to choose from and they are all neatly and proudly displayed in the front. All the donuts that they make here are yeast based donuts so if you wanted a cake donut, you are out of luck. They also had donuts holes that also looked good, but I did not get a chance to try them and will have to get them next time. They have the classics like vanilla, chocolate and sprinkles but they stay true to their Brooklyn roots, conjuring up seasonal and local flavors that they are making using the best and freshest ingredients. 

Donuts after the Jump!

Donut Quest: Part I

Om Nomz Hero Note to Self: Donuts take up a lot of space in a backpack

 Donuts at Donut Pub

EDIT** Apparently the Mr. Wells of the New York Times beat me to the doughnut tour part. DAMN YOU WELLS!! its okay, I missed some places (Make more doughnuts Brindle Room!) and he missed some and this is only the being of Donut Quest.For the New York Times write up, click  Here


I do not get it, how the hell do you spell donuts? Is is D-O-N-U-T or D-O-U-G-H-N-U-T? I am not that bright and this confuses me. I need an adult to guide me.

Donuts are America’s pastry. Historical origins suggests that it was brought to America by Dutch settlers, this fried sugar rush goodness is an All-American treat. Parts of the American dream with the white picket fence and all that jazz is waking up on the weekend, getting the paper, making a pot of coffee and having a box of a dozen fresh donuts. That is the picturesque American Sunday morning. I remember that donuts were a treat that we got rarely in my house. But one thing was for sure was that on your birthday, not only did you get cake, but you also got donuts to bring to school and share with your classmates. I do not know where this tradition comes from, bringing donuts in on your birthday but I was not complaining. Actually, now that I think about it, it’s my birthday, why the hell am I bringing in the donuts? Shouldn’t everyone else be bringing me donuts? This is a broken system. Whatever.

In a city that is filled with donut shops and commercial chains like Dunkin Donuts and the Canadian donut chain Tim Horton’s immigrated to the United States, finding a good donut place is becoming difficult. On my epic eating quest and my on going food quests, I decided that I will go and seek out the best and unfortunately some of the worst donuts of New York City. Start off with the classic, the new and the alternative option. 

The Donut Pub: Open 24 hours