Among petite pastries dolled up with frostings, glazes, sprinkles and even bacon, doughnuts have become the darling of the bakery, especially when they’re served hot.
Classics, of course, never go out of style, from the jiggly fruit of a jelly doughnut or a dunkable ring sifted with cinnamon. Yet crazy doughnuts are becoming destination-worthy, with unusual flavor combinations and outrageous toppings that promise a uniquely sweet treat.
How popular are doughnuts these days? “You’d be surprised what people would do for doughnuts,” says Jackie Stiansen, who opened Doughology in Lynbrook with her husband, Chris. She says that customers drive from Manhattan and Yonkers on weekends because the offerings like Devil Dog and French Toast are so unusual. Lines are also long across the Island in Sag Harbor, where Grindstone Coffee and Donuts sells out of 1,000 doughnuts by midafternoon on a Saturday.
Here are some of our favorites.