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The best new donuts in NYC to try for National Doughnut Day

Written by
Christina Izzo
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Today is National Doughnut Day today, and while you can celebrate by getting a free pastry at Krispy Kreme or at Dunkin' Donuts (with a purchased beverage), or even by signing up for DonutFest, a whole fair devoted to the dessert, we think the best way to celebrate is to try one of the spankin' new, gourmet flavors across the city.

Blueberry & Parsnip doughnut at the Doughnut Project
The West Village dough house is famous for its zany treats, from the sesame-seeded Everything Doughnut to the ricotta-filled Those Beetz Are Dope. This springtime berry special may initially seem subdued in comparison, but then the tart fruitiness of the blueberry glaze gives way to the low-key vegetal sweetness of the parsnip drizzle. It’s only available until the end of June. After one bite, you’ll pray the shop keeps it around much longer. 10 Morton St (212-691-5000, thedoughnutproject.com). $3.75.

Peanut Butter & Yuzu doughnut at Du’s Donuts and Coffee
Old-fashioned cake doughnuts meet new-school flavors at this brainy Williamsburg shop from food icon Wylie Dufresne. Working with head baker Colin Kull (San Francisco’s Tartine), Dufresne creates sweets in varieties like pomegranate-tahini, Mexican hot chocolate and this savory-sweet number, which takes on an almost-Thai accent thanks to a crush of peanuts and a spritz of citrus. The William Vale, 107 North 12th St, Brooklyn (dusdonuts.com). $3.50.

Strawberries & Oats doughnut at Underwest Donuts
The seasonal doughnut at Scott Levine’s car-wash doughnut operation is a summery stunner, built with a basil-scented vanilla-cake base that’s coated in strawberry glaze, drizzled in basil glaze and garnished with toasted steel-cut oats and a dehydrated strawberry slice. It’s so fresh and bright that it almost tastes good for you—almost. Various locations (underwestdonuts.com). $3.25.

Rose Doughflower at Doughnut Plant
Everything’s coming up roses at this doughnut minichain: Initially launched on Mother’s Day, the yeast-based blooms from owner Mark Isreal have proven to be a fast social-media favorite and are available at the chain’s Manhattan (Lower East Side, Chelsea), Long Island City, Queens, and Prospect Heights, Brooklyn, shops. The photogenic doughflowers taste as good as they look, richly perfumed with delicate rose water and speckled with crushed edible rose petals. Various locations (doughnutplant.com). $5.25.

Maple cruller at Daily Provisions
For this twisted French cousin to the all-American yeast doughnut, pastry chef Daniel Alvarez starts with pâte à choux, the classic pastry base that gives profiteroles and éclairs their signature airiness. Copious amounts of butter and eggs result in a custardy-moist crumb, and honey folded in the dough yields a darker caramelization upon frying. Alvarez coats the round’s crispy ridges in fragrant maple glaze, which shatters into sugary shards with each bite. 103 E 19th St (212-488-1505, dailyprovisionsnyc.com). $3.50.

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