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<\/a>\nFaced with the question \u201cDonut?\u201d, my response is always \u201cNo thanks, I\u2019m good.\u201d The lone exception has been the promise of any Doughnut Plant treat to which my eager response is \u201cWhere?\u201d So when Instagram friend @nigelsie invited me to an informal gathering that included @gustasian and @dyske.nyc and an overwhelming assortment of examples from donut luminaries, I reckoned a taste test of tempting toroids in the company of this group of discerning palates would be fun. And fattening.<\/p>\n
It was my first taste of Black Label Donuts. You may be aware of this elusive, Sundays-only, Bayside, Queens purveyor of bespoke confections. Richard Eng, the culinary master behind these creations, has come up with a unique cold fermentation process for his dough that makes them a standout even before he applies his delectable toppings and fillings. (Eng survived a tragic personal attack last summer that you can read about on his Instagram page @blacklabeldonuts \u2013 look for his black and white photo for more information.)<\/p>\n
[1] Black Label\u2019s varieties included (clockwise from top left): rosemary lemon olive oil curd, orange miso pecan sticky bun, funky monkey (peanut butter banana custard), salted espresso milk jam, Meyer lemon poppy seed, calamansi buttermilk lime.<\/p>\n
[2] Doughnut Plant \u2013 top row: coconut cr\u00e8me (filled), peanut butter blackberry jam (filled); bottom: vanilla blackberry jam dough seed, cr\u00e8me br\u00fbl\u00e9e dough seed, marzipan star.<\/p>\n
[3] Dough (clockwise from top left): toasted coconut, salted chocolate caramel, dulce de leche almond, lemon poppy seed.<\/p>\n
To my surprise, I learned that it\u2019s actually more about the dough than the toppings or fillings (although those are certainly significant as well) that distinguishes the provenance. Black Label\u2019s is brioche-like and could make a donut lover out of the staunchest naysayer (me). Doughnut Plant\u2019s wares are a little oilier and a lot sweeter \u2013 still good, but, yeah. Donuts from Dough are cakey with a tighter crumb, not really my thing, but I know they have their fans. And since it was the first night of Chanukah, traditional jelly donuts (sufganiyot) from Moishe\u2019s had a seat at the table too, but that\u2019s a source of a different cruller. Taste testing tempting toroids. Continue reading
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\nBlack Label Donuts can be found Sundays at Nippon Cha, 39-34 Bell Blvd in Bayside.<\/em>
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