As if we need another day to celebrate sugar and carbs, but we’ll take it. Happy National Doughnut Day!
To celebrate this sinfully good holiday, we took a trip to The Doughnut Project in the West Village to get an inside look at how they make these fluffy balls of goodness fresh every day. The Doughnut Project makes small batch, hand crafted doughnuts and stays open until they sell out every day.
We were joined by our buddy Jeremy of Brunch Boys to eat our way across this insane menu. The Doughnut Project’s playful offerings are inspired by traditional food and cocktail recipes and translated into melt-in-your-mouth breakfast treats.
Our morning was off to a delightfully gluttonous start as we sampled every doughnut on the daily menu. We all had our favorite bites, but it was tough to choose.
Ally loved the Everything Doughnut, an original twist on the iconic New York everything bagel. A smattering of savory seeds on a cream cheese-based frosting mimicked the original and toned down the sweetness of the doughnut.
Jeremy, our token male cohort, was smitten by the generous portion of crispy bacon atop the Maple Bacon Bar.
Emily was torn between the Chocolate Salted Pretzel and the Beet & Ricotta. The Chocolate Salted Pretzel was the perfect balance of salty and sweet and had us licking our fingers coated in the fudgy exterior. The crunchy topping was actually a mixture of pretzel, Ritz crackers, and potato chips, which totally satisfied our salt cravings.
We had never seen a beet salad in doughnut form and loved the creativity – and bright pink color – of this fun doughnut. The inside burst with gooey ricotta frosting when we speared it with a knife. The inclusion of beets counts as vegetables for brunch, right?
The Doughnut Project
10 Morton Street