For the past week, we've been digging into a new box of jelly doughnuts every morning here at the Food52 headquarters. This experiment, if you will, was the brainchild of Food52 friend and doughnut connoisseur Avi Berkowitz. The doughnuts are a Hanukkah tradition, so why not try eight variations, one for each day of the holiday?
Only hitch: To fit our fun into one work week, we had to cram eight doughnuts into five days. Which meant that sometimes there were two or three boxes of doughnuts in our office. It's a hard life, but someone has to live it. Read on for the results, and be sure to follow us on Instagram @Food52 for more office snacking and holiday cheer.
All good things must come to an end, though, and yesterday was the last day. What a week it was! So much sweet and sticky jelly. So many pillowy doughs and slick glazes. And the crispy fried edges on some of these! Confectioner's sugar was everywhere.
What did we try? A little bit of everything. There were the crispy fried yeast packets from Trois Pommes Patisserie and Russ and Daughters. There were square, glossy rings from the iconic Doughnut Plant. Glaser's and 7th Avenue Donut Shop provided with fluffy rounds, as did Levain (in the form of Italian bomboloncini). Eli's raspberry jam was delectable, and we also liked the unusual plum rose filling in Northside Bakery's Polish paczki. (Click through on any photo to see where we got them.)
Jelly doughnuts come with all sorts of names: there's the Berliner from Germany, the sufganiyot from Israel, the Austrian krapfen ... the list goes on. Baked or fried, glazed or powdered, every single one we ate made our mornings sweet.
We hope you've found your own ways to increase already out of control holiday gluttony. We sure enjoyed ours.
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