Friday, June 5, is National Donut Day. You know what to do.
Chef Michael Solomonov and crew have built a beloved donut empire, with five Federal Donut locations lined up from the ballpark to Fairmount Ave. The selection isn’t huge, but it covers all the bases. If you’re craving a classic, try the old-fashioned glazed from the “hot and fresh” menu. Feeling adventurous? Choose the grapefruit brulee off the “fancy” list.
The donuts at this Pennsylvania Dutch bakery in Reading Terminal Market manage to stand out in a market packed with some of the city’s most delectable treats — and that’s saying a lot. When Bon Appetit came calling, owner Alvin Beiler told the magazine he sells six or seven thousand donuts on an average day. If you’ve had his cinnamon apple version, you’ll understand why.
Whoever this magical Dottie is, she’s mastered the impossible: Creating vegan donuts you’d never guess are dairy-free. The inventive donuts, in rotating flavors like lavender raspberry and chocolate peanut butter pretzel, are available at several coffee shops and cafes, including Breezy’s in Point Breeze. Or try one at Philly VegFest at Headhouse Square on Saturday.
New York can keep its snooty cronut. Down here we Frankenstein up the true pinnacle of combined-pastry achievement: the Franolli from Frangelli’s. The South Philly bakery (Ninth and Ritner) has created dessert heaven with this powdered donut shell sandwiching cannoli cream, leaving plain ol’ donuts in the dust. And yes, cannoli purists: it has chocolate chips.
We couldn’t leave this donut staple off the list: There’s a reason the chain has been going strong for 65 years and is seemingly on every corner (not that we’re complaining). And while Dunkin’ has been gettin’ fancy over the years with its Oreo chocolate cheesecake squares and spiced dulce de leches, we’ll happily stick with our first love: the Boston Kreme.