Situated on the border of Clinton Hill and Bed-Stuy, this tiny, out-of-the-way bakery takes the business of doughnuts seriously – making light, chewy ’nuts in frequent small batches to ensure peak freshness. The brioche-style dough is twice-proved, fried, then rolled in a changing array of glazes and toppings, including salted chocolate caramel, passion fruit, dulche de leche and hibiscus.
You'll need to order ahead to try the 'doughka' – a hybrid of doughnut and babka (Eastern European yeast cake) that's Dough's answer to the cronut.
