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Restaurants, Food and Drink | A building block for doughnuts and more
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A building block for doughnuts and more

Sugared doughnuts and holes, and maritozzi (sweet cream buns). Once you make your doughnuts with brioche dough, Yewande Komolafe writes, you may never go back. Food styled by Barrett Washburne. Props styled by Paige Hicks. (Ryan Liebe/The New York Times)
Sugared doughnuts and holes, and maritozzi (sweet cream buns). Once you make your doughnuts with brioche dough, Yewande Komolafe writes, you may never go back. Food styled by Barrett Washburne. Props styled by Paige Hicks. (Ryan Liebe/The New York Times)
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By | wordpress@medianewsgroup.com
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While you can achieve a soft and crisp doughnut with a variety of different doughs, the softness in these seemed almost ethereal.
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