The Bite Magazine Issue 17

T hanks to her Mexican origins, Chef Fany Gerson opened Dough in 2010 as a tribute to producing the perfect, fluffy yeasted doughnut. Her gigantic creations which come in three sizes: the 4-inch, the mini 2.5-inch, and the extra mini 2-inch are all works of edible art. Each of them is handmade in small batches from a unique and top-secret recipe developed by Gerson which results in a light, brioche–like dough. She and her fellow bakers use only high quality, fresh ingredients to ensure that each doughnut is of foodie excellence, as the dough goes through a two-step proofing method, and is then hand-cut and gently fried in canola oil. After this, the real magic happens and the doughnuts get a personal hand-glaz- ing with the various toppings and flavours available. Despite having only been open a few short years, Dough has developed a true cult following of devoted doughnut connoisseurs. And it’s obvious why, with such novel yet still understandable (but altogether mouthwateringly enticing) fla- vours such as the pretty-in-pink hibiscus, salted chocolate caramel, dulce de leche with toasted almonds, blood orange and horchata. www.doughdoughnuts.com B arny on How I Met Your Mother said, “New is always better,” he obvi- ously wasn’t speaking about Orwasher’s on the Upper East Side. This bread and dough- nut institution has been around since 1916, and thank goodness, it doesn’t show any signs of slowing its delivery of mouthwa- tering carb-laden-goodies to an always-hungry public. Established by an immigrant Hungarian family, this bakery still specialises in pro- ducing gorgeous leavened breads and pastries using old-world recipes and techniques, which concentrate on high quality rye, black and grain bread that echo the customs and palettes of their native country.  However, after generations of family ownership, Keith Cohen recently purchased the bakery in 2008. Together with his devoted staff, Cohen has been able to uphold this bakery’s rich and iconic history and at the same time, instil new, more modern approaches without having to sacrifice its superior quality of goods. As such, Cohen has begun working with local farmers for their fresh produce and local wineries to add new and unique flavors to their breads in order to meet with today’s evolving tastes. That being said, one thing that remains the same is their beloved and perfected take on the jelly-filled yeasted doughnut. Each airy ball of fried dough is filled to order by hand with fresh fruit jam. By filling each to order, this ensures that the doughnuts aren’t soggy or wet and the fact that they use only fresh fruit jams means that they don’t taste too sweet or sickeningly artificial. www.orwashers.com Dough Orwasher’s bite desserts