#jelly-filled-donuts

#jelly-filled-donuts

"Growing up, the business was always part of our daily life. It wasn't just work-it was a family tradition passed down through generations."

The top four are amazing, and they're varieties I'd be more than pleased to have stocked in my pantry at all times. The rest are pretty tasty, and the bottom two had the most issues.

The Berliner donut, a round, jam-filled doughnut, is made from lightly sweet yeast dough and is typically finished with powdered sugar or icing. Traditional fillings include jam or citrusy marmalade, while modern versions may use cream or chocolate.

The concept is exactly what it sounds like: a crisp, buttery bureka shell gets packed with spiced tomato sauce and a soft, jammy egg, essentially folding shakshuka into a handheld pastry.

"THE BEST pierogi me and my fiancé have tried ever in NY. Me and him are both Ukrainian and have lived in Poland, and out of all the places we have tried, these taste exactly like homemade traditional Polish pierogis."

The scent of freshly baked bread forever hangs in the air, always the first thing to catch our attention. Meanwhile, colorful cakes, pies, and other confections sit on display, with glossy toppings and carefully piped decorations that are nearly impossible to bypass.

Let's talk about holiday baking that goes beyond cookies! These are the festive winter bakes to try. The list includes an ultra fragrant gingerbread cake, a bright citrus loaf, and the perfect flourless chocolate cake. Few people love baking holiday cookies more than me, but a good amount of my favorite December baking happens outside the cookie platter. Think fragrant spice cakes, all things citrus, buttery, and bright - or deep, melty chocolate on the frostiest nights.

Whether you're the kind of person who prefers their cookies thick and gooey or thin and crumbly, there's a bake shop out there for everyone. These days, you've even got bakeries that stay open extra late, specifically serving cookies to midnight-snakers and tipsy foodies alike. The cookie market is a dog-eat-dog space, especially for up-and-coming businesses. Still, Thin Cookies is carving out a name for itself in the competitive cookie market.

Why no customizations? It's quite simple, really. Jewish deli sandwiches are, in essence, a work of art. Between the double-baked rye bread, massive layers of cold cuts, slather of mustard, and sometimes even cheese - if the deli is not kosher - these sandwiches are intricately engineered to give you the best bite every time. For example, to request white bread in lieu of rye, mayo in lieu of mustard, or any other similar customizations would be a downright shanda (shame).

The sakura raspberry cream donut ($8), which starts with the brand's signature airy dough. It's filled with raspberry mousse and raspberry jelly, then dipped in sakura-infused white chocolate for a creamy, floral finish. A dusting of sakura powder and crunchy dried raspberries adds texture, while a fresh raspberry on top delivers a bright, tart pop.

I made a pastry cream with saffron, and bloomed it in the milk for the pastry cream - no vanilla, because we really want the saffron to shine brightly. I decided to make white chocolate tempered with saffron, which I blended and dipped the pastry into, which creates that nice little crunch. It's very saffron-forward, but the white chocolate helps break it up.

As a European immigrant in New York City, I remember a time, at least 20 years ago, when American bread and pastries, bagels aside, felt nearly inedible. Sourdough was not a thing. Croissants or any kind of viennoiseries were a punchline. There were regional specialties, sure, but broadly speaking, bread culture in New York was bleak.