Tag Archives: donut

How to celebrate Paczki Day in Cleveland

PolandToday is Fat Tuesday – aka Mardi Gras – which means it is Paczki Day! In Cleveland (and Chicago…and elsewhere) this is a pretty big deal – and the Polish jelly-filled doughnuts called Pączki pop up nearly everywhere. If you have a sweet tooth, you don’t want to be left out of this tradition. Cleveland.com has a guide to the best places in town the get a paczki, and they will even be live-Tweeting and Instagramming from Rudy’s Bakery in Parma, epicenter of the Paczki madness. Traditional Polish fillings are prune, jelly and poppyseed, but every year brings more unique flavors. There is even an enigmatic cannoli paczki at Colozza’s (seen below), which may just be the most Cleveland thing ever! Or go one step further, with a paczki filled with ice cream at Mitchell’s.


Photo by Cleveland.com.


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Pastry Post-Doc: Vietnamese Banh Tieu Donuts

vietnamWe’ve made it to Friday – time to celebrate with donuts! This week we are featuring Vietnamese hollow donuts – Bánh Tiêu. Banh Tieu are crunchy, hollow donuts covered in sesame seeds, with a light texture. The technique is a bit harder to master than an American donut, but if you have already attempted deep-frying you have a leg up. I am a Food Blog and Vicky Pham have good recipes for Banh Tieu to try at home. Banh Tieu are found throughout Vietnam as street food, and you can also find them at some Vietnamese markets or restaurants in the US and Canada, especially on the West Coast.

Bahn Tieu

Banh Tieu by Tran Khal

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Pastry Post-Doc: Tanzanian Vitumbua (Coconut Cakes)

TanzaniaThe appeal of fried dough seems to be nearly universal – and we have seen it pop up again in Tanzania as Vitumbua (though popular in Tanzania, it can be found elsewhere throughout East Africa). Vitumbua (singular: kitumbua) is a sweet, fried, rice and coconut cake flavored with cardamon. Vitumbua is usually eaten as a snack, but could even pass as breakfast for those with a sweet tooth. Vitumbua are sometimes cooked in special donut-hole shaped pans, a la Aebelskivers, but you could use muffin tins, or a regular frypan as well. Most of the ingredients in Vitumbua are pretty common (you may have everything but the coconut in your pantry already), so get your muffin tins out and try a recipe from Immaculate Bites.


Vitumbua from Immaculate Bites



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Preparing for Paczki Day in Chicago

Tomorrow is the Thursday before Mardi Gras – fat Thursday – which means it is paczki day in Chicago – an unofficial holiday which is an opportunity to gorge oneself on Polish filled doughnuts called paczkis. We have done a little bit of paczki coverage over the years, and there are ton of places in the Chicagoland area that serve up great paczkis around this time of year, both traditional and inventively-flavored. Time Out Chicago has a shortlist of paczki bakeries, and DNA info has paczki locations mapped out. Evanston bakery Bennison’s even has a paczki-eating competition on Feb 14 for diehards.


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Portuguese Pastry Post-doc: Bola de Berlim

BerlimportugalIch bin ein bola de Berlim. Yep, this is an offshoot of the Berliner, the classic German jelly donut. The Bola de Berlim is popular throughout Lisbon, and is a basically a fried donut split and filled with yellow egg yolk-based cream found in many Portuguese pastries, creme pasteleiro. However, we have also seen them filled with chocolate cream, occasionally. The regular and mini-sized classic BdB above are from the Padaria Portuguesa bakery chain, though you can get them pretty much anywhere pastries are sold in Lisbon. M liked these as a Portuguese replacement fix for his beloved American donut (though we saw some bizarre prepackaged versions of “American donuts” in the supermarket as well). You can even make Bola de Berlim of your own at home.

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What is a cronut?


Dominique Ansel Bakery’s Infamous Cronut

Happy National Doughnut Day! So we’ve been out of the country for roughly the past 9 months, and we definitely feel out of sync with current American culture. We’ve definitely missed out on doughnuts, and most American food trends. It was just yesterday that we learned of the latest food craze sweeping the US (which happens to be doughnut related): the cronut. A cronut, as the name might imply, is croissant dough shaped like a doughnut, and then fried (which is apparently extremely difficult). The confection was first created at the Dominique Ansel bakery in New York City, and every day’s fresh batch draws a huge crowd. The cronuts sell out so fast there is something of a gray market springing up around the coveted cronut (only 200 are produced per day), and many are resold to cronut fans at inflated prices. You can try your hand at diy cronuts with ready-made croissant dough. Of course, along with a meteoric rise to fame, there is a backlash. Only in America!

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A World of Popovers: Poffertjes, Aebelskivers and Paniyaram

India FlagWhen we discovered Eggettes, a Hong Kong sweet we profiled previously, little did we know that there were similar popover confections present around the world (though we should have guessed). Ranging from India to Denmark, all of these treats are made in special pans with round indentations (as can be seen above). First up are poffertjes, mini-pancakes made with buckwheat flour that originated in the Netherlands in the 15th century. Kitchen butterfly has a recipe for poffertjes from Dutch Cooking Today (Kook ook Holland).


Aebelskivers in a pan.

Similar to poffertjes are ebelskivers / abelskivers / aebelskivers from Denmark, not surprising, given the proximity of the two countries. The recipes are quite similar, but an aebelskiver (or their pan, rather) is larger. For those ready to commit to the recipes: Fante’s Kitchen Shop in Philadelphia has both poffertje and aebelskiver pans, as does William-Sonoma. Also falling into this small-popover milieu are Paniyaram (seen above), an Indian snack that can be made sweet or savory. We think this serves as evidence that some things – like bite-sized carb-y snacks – are universal.

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