A Wealth of Donuts, 1 with 24 Karat Calories

Golden Donut 001
(image via Manila Social Club Instagram) Edible gold leaf on the outside and a Cristal champagne infused yam mousse on the inside

In January Williamsburg became home of the Golden Donut when chef Björn DelaCruz of Manila Social Club (2 Hope St.) created the confection that is frosted with gold leaf and filled with champagne mousse. The price for the 24K pastry is $100 per donut or $1000 per dozen and it or they must be preordered and paid for at least 24 hours ahead of pick up. The staff at Brooklyn Magazine got to try one, and their advice was, “You live only once. Eat a golden doughnut.”

Williamsburg is no stranger to being a pinnacle of donut delights. It is home to Peter Pan Donut and Pastry Shop (727 Manhattan Ave.) a longtime favorite and no longer well kept secret as being the best donut shop in town. There is a continuous line out the door as proof, if the rave review from Tina Fey a few years ago isn’t enough. This bakery has been around since the 1950s, and has been owned by Cristos and Donna Siafakas for the past 22 years (Mr. Siafakas was a baker there from the late ‘70s). It keeps its classics and ups its game with constant new innovations like a s’mores donut and seasonal ones like autumn spice.

Last summer Moe’s Doughs staked out territory on 126 Nassau Ave. This shop is owned by Mohamed Saleh, who was a baker at Peter Pan for 16–18 years depending on whom you speak to. When Mr. Saleh opened the shop there was some tension and worries of a donut war due to some duplicate crossovers. Mr. Saleh has stated the recipes are his. A taste difference has been detected from some who have tasted both versions of the same donut. Mr. Saleh also has donuts that don’t appear in Peter Pan’s shop: the salted carmel and even a maple frosted raised donut (ubiquitous where I grew up, but one I’ve rarely seen locally).

Of course there are other donut spots, and in recent years an abundance of Dunkin Donuts have populated our area. My apologies to those not singled out, but anymore on the subject and I’ll have get a few and go against one New Year’s resolution.

At least I’ll stand behind the shield of unbiased journalism and not pick a favorite.

However, there is only one thing that can sway me, and that is if someone comes up with a version of my favorite donut. It’s a chocolate cake donut tossed in granulated sugar, nothing too complicated. It comes from Maine, and if you google “Harris Donuts” you’ll see the donut has slight cult status.

Author: Lori Ann Doyon

Managing editor, head writer, and lead photographer of Greenline | North Brooklyn News since October 2014. Resident of Williamsburg, Brooklyn since 1990.

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