The Doughnut Store of Your Dreams Is Blossoming in Central New Jersey
Geege Schuman stashed this in Yum
Fissures in the skin, who knew?
I just like the line that a perfect doughnut makes you happy.
Talbot gets word that the chocolate-glazed doughnuts are running low, so he coats half the batch before him with chocolate and dredges the rest in a cinnamon sugar spiked with the tiniest bit of cardamom. I try one. It is the greatest cinnamon doughnut I’ve ever tasted, partly because it’s still warm from the fryer and partly because the edges have just a touch of crispness, a very delicate layer that gives immediately to a rush of buttery, tender, slightly bouncy interior.
For a few minutes, I don’t talk at all. This doughnut is too delicious. Finally, I ask Talbot what, in his opinion, makes a perfect doughnut. I expect some kind of nerdy, science-driven answer, some kind of ratio of fat to flour—precision, numbers, techniques.
“A perfect doughnut makes you happy,” Talbot answered, carrying a sheet pan full of warm doughnuts to the counter. While this is probably one of the corniest things ever said about doughnuts, it may be the truest.
I'm adding "donut happy" to my happiness superlatives.
Just what I need, donuts that taste better than donuts already taste! lol
You and me both!
I want one so bad!
The yeasted dough, Talbot explained as he rolled some out and cut the rings, was not unlike the super-buttery doughnut recipe he and Kamozawa had published inMaximum Flavor. But a month of experimentation had helped them come up with some tweaks. First, there was now more yeast in the recipe, which meant it could come together in just two hours instead of 18. And they were using buttermilk, vanilla, and heavy cream to modify the flavors. “I’m a buttermilk fanatic,” Talbot said later, over the phone, when he explained that buttermilk features in their cake doughnut recipe as well. (The unyeasted doughnuts.)
The doughnut is one of those fried foods from which I don’t expect serious crunch; they offer mostly tenderness, weightlessness, and a disappearing sort of sweetness. But in the fryer oil, the surface of some of the yeasted doughnuts splits just a little, forming ridges that get lovely and crisp as they cook.
Maybe some day they will overnight ship them ;)
Maybe we're lucky that they don't currently offer that option. :)