Brian Yaeger's saved articles

Cardadad probably knows. Read more

Cruller are made with choux pastry, I recently realized, and so have become my second favorite donut because of it (mochi donuts are #1). It also means they have half the calories (because hollow) and more protein (because egg) of other donuts. Read more

Fortunately, yeast and apple cider donuts were included, or else I would have been forced to become rather cross... Read more

Nothing quite beats a fresh cake donut made within the past hour or s (any flavor). The lightly cripsy exterior, the tender inside, the still pliable frosting. Read more

But still available at a Starbucks.  Read more

I’m guessing the world’s first donuts are probably pretty stale by now. Read more

Noble work, sir.
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I need some of the good stuff. Supermarket pączki has really let me down this year so far. No cheese filled. Only Bavarian Cream seems to be available. And 2 out of the three times we’ve gotten it, it’s been half baked with raw portions. I know there will be better selection when it gets closer to the big day, but… Read more

Chrusciki is best when they are actually a little too hot to handle and there is so much powdered sugar that some is falling off. My grandmother used a little whiskey of some kind in the dough, and the dough itself was sweet because I was her little grandson and I completely adored her. I find that they are almost the… Read more

These things are big in CT too. All the grocery stores carry them this time of year, in every flavor. They have billboards and tv commercials about them. In New Britain there are delis and bakeries where all of the staff and customers speak Polish only, and all of the signs are in Polish. Great spots to visit but a… Read more

If you’re in Cleveland (another Midwestern city with a huge Polish cultural imprint), the best paczki are at: Read more

It’s so weird that my mom’s side of the family is fully Polish, my grandparents were 2nd generation and grew up in NYC, but half of the ‘Polish’ food I read about is totally new to me. Like these things, never heard of ‘em.
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So, “Donut Wholes”, basically?
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These are a delight, as are most deep-fried dough-like things. We have friends who base a new year’s party around the mass making and consuming of these. This year they are still making them with timed pickup windows. We are exchanging with some of our admittedly less good baked donuts.  Read more

One of the fastest ways to my heart is a box of fresh raspberry rugellach. Apricot is also acceptable.
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Good gracious, is Marzipan good. I used to stop there every morning on my walk to work and pick up rugelach to have for breakfast. I am not ashamed. Read more

...as Rabbi Feinstein notes, “eating [rugelach] on your own is no fun.” Read more

It’s doughnut. Only bad spellers use misspelled words like donut, drive-thru, and nite. PS: We also fought a war with the Germans, “Poltergeist.” Read more

Srsly. The only acquisition involved in tasting one of these is the act of buying it at the bakery! There’s nothing not delicious in an Italian bakery, even if the easter egg bread is kinda weird-looking, and cannoli cream is God’s gift to the rest of us. Read more

Having had the privilege of eating fresh made zeppole growing up in an Italian section of the Bronx, I don't believe these should be considered an acquired taste. They are deliciously accessible from the first bite.. Read more