Foodie- and-Cop-Approved Doughnut Spot Draws Crowds in Bed-Stuy

03/30/2011 4:00 AM |


305 Franklin Ave nr. Lafayette Ave, Bed-Stuy

Not to throw around an empty cliché, but there were an awful lot of cops waiting in line at the new gourmet doughnut shop Dough in Bed-Stuy when I last visited. I took that to be a good thing. Just like you want your dim sum joint to be filled with Chinese families or to hear plenty of French in the air while chowing down on steak frites at a bistro, a line of cops out the door at a doughnut place is the ultimate stamp of authenticity.

What’s all of the fuss about? Well, these are some serious doughnuts. Thick and pull-apart soft, they’re fried and glazed fresh throughout the day, which means while your favorite flavor might run out in a flash, at least you’ll know the one you are eating was just made. Yes, simple flavors like cinnamon sugar and chocolate are available. The real draw, however, are the wildly inventive flavors that you wouldn’t find anywhere near a Dunkin’ Donuts.

The crowd favorite just might be the hibiscus doughnut, topped with real steamed hibiscus flowers on a hibiscus glaze. A few other mouthwatering combinations include Gnutella and powdered sugar, lemon glaze and poppy seeds and dulce de leche with toasted almonds. They come out six at a time and you better believe they disappear fast. Warning: These are not for the weak of stomach. Eat one in the morning and you’ll probably full until late afternoon.

The best way to complement one of these babies is a hot cup of coffee, sourced from Brooklyn Roasting Company and brewed by French press. While most people take their doughnut and coffee to-go, the little shop, with its worn-in rustic charm and friendly staff, is a perfectly place to stop and have a quick snack. Red barstools line the short wooden counter that looks out onto Franklin Avenue. The view of the kitchen is equally interesting, with giant windows providing a peak at the staff mixing dough and carefully glazing their creations. You’ll want to come back often, especially considering they come up with about one new flavor every single week.