Following our lunch of Caribbean-style chicken wings in Crown Heights, we hopped into Kara’s ride and drove to Clinton Hill for dessert at Dough. Gourmet doughnuts are taking their sweet little time coming to Los Angeles, so I try to seek them out wherever they are to be found, even in unknown parts of faraway boroughs.
Dough is owned by Chef Fany Gerson, a Mexico City native who studied at the Culinary Institute of America. She has worked in notable kitchens around the world including Akelarre in San Sebastian and Eleven Madison Park in New York City. Dough first came across my radar via an inspiring video produced by Food Curated.
Prior to opening Dough in 2010, Chef Gerson worked tirelessly to perfect the mother dough. She desired a larger-than-average doughnut that was crisp on the outside and light on the inside. After months of trials and tweaks, she finally arrived upon her ideal specimen.
Dough offers a diverse selection of flavors fit for traditionalists and adventurists. There are plain glazed and cinnamon sugar for mild mannered folks, as well as hibiscus and Earl Grey for those seeking a little more flare. Best of all, the doughnuts are made fresh throughout the day to ensure that every customer receives a superior product.
The Astronomer chose a filled doughnut piped with passion fruit curd ($2.50). The sugar-crusted dough was wonderfully pillowy, while the smooth curd was tart and bright.
My blood orange doughnut ($2), which was adorned with candied orange slices, successfully captured the nuances of a blood orange in doughnut form. It was simultaneously tangy, sweet, and bitter. I loved the ever-so-light dash of freshly grated nutmeg permeating the dough.
Sara’s lemon poppy seed doughnut ($2) looked quite plain next to the others, but flavor-wise it really packed a wallop. The cheery essence of lemon stood out prominently, while the poppy seeds provided texture and that certain something that poppy seeds bring.
My favorite doughnut of the afternoon was Kara’s lemon meringue ($2.50), which was filled with lemon curd and topped with caramelized meringue peaks. It was a splendid mouthful of soft dough, fruity curd, and sweet meringue—doughnut perfection.
I am passionate about doughnuts, and Dough did not disappoint. I could taste the love with every bite I took. A subway ride to Clinton Hill will be a requisite activity on every future New York City vacation. It’s the right thing to do.
And speaking of the right thing to do, The Astronomer and I walked back to Manhattan across the Williamsburg Bridge to get in a bit of exercise. There are consequences to indulging in a diet of wings and doughnuts, you know.
305 Franklin Avenue
Brooklyn, NY 11205