It’s not just cops who appreciate a good doughnut these days; gourmet shops proffering fancy circular pastries have been on the rise for quite some time now. Offering flavors ranging from hibiscus and tropical chile to dulce de leche and café au lait, Dough(multiple locations) is one of the best purveyors in town. Still, the passionfruit is number one.
What makes this doughnut so worthy of praise? Everything.
Let’s start with the base — the doughnuts at Dough are yeast-risen, meaning the batter is lighter and airier than their denser cake-based counterparts. Pastry chef Fany Gerson’s doughnuts are even more refined than most, so light and springy that sinking your teeth into one calls to mind a pillowy, steamed hirata bun.
Then there’s the topping: Unlike so many sickly-sweet fried doughnuts, this specimen mixes in tart tropical notes in the crystallized, sugary glaze, made from fresh passionfruit purée. Flecks of cocoa nibs are sprinkled on top of the pastry, mimicking the appearance of the interior of the fruit while adding pops of chalky-dark chocolate.
The Village Voice is counting down to our Best of New York City issue in October. We’re combing the city every day, one dish at a time, to guide you to the most delicious food in NYC. These are our 100 Favorite Dishes for 2015, in no particular order, save for the top 10.Here’s our countdown up to now:
With the U.N. just announcing that humanity has twelve years to reverse the effects of man-made climate change, we bring you a Voice report already sounding the alarm under another Republican president sixteen years ago