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The dish on Long Island's restaurant and food scene

Dunkin’ Donuts: An appreciation

It's an oldie but goodie, the raised sugar

It's an oldie but goodie, the raised sugar doughnut at Dunkin' Donuts in Hewlett. (Jan. 22. 2014) (Credit: Newsday / Erica Marcus)

Recently I rounded up five Long Island bakeries making great doughnuts. This morning I found myself at Dunkin’ Donuts in Hewlett. I ordered a raised sugar doughnut. It was fluffy but not so light as to be easily squished; a fine dusting of sugar contrasted nicely with the not-too-sweet interior. This was one fine doughnut, for $1.09. And there are thousands like it all over Long Island.

As I wandered this Island in search of doughnuts, I learned that most of the best purveyors sell out early. If you want a doughnut after lunch — or after sunset — you will probably have to settle for one that’s more than six hours old. I guess I never really appreciated Dunkin’ Donuts’ credo, that “It’s time to make the doughnuts” all day long.

 

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