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Goodbye Everything Bagel, Hello Everything DOUGHNUT
By
Nell Casey
Published Feb 23, 2016
Modified Feb 23, 2016
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By
Nell Casey
Published Feb 23, 2016
Modified Feb 23, 2016
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When Troy Neal and Leslie Polizzotto first opened Doughnut Project in October, they were already experimenting with beets, olive oil and black pepper as fried dough companions, with even more savory options on their unique DIY doughnut program. With their latest creation, however, the duo seem intent on riling up purists with an Everything Doughnut offering that's a shots fired towards one of the NYC's most beloved foodstuffs. See you all in the comments!
"People are already arguing about it, which I think is wonderful," Neal told us this afternoon. "I knew we kind of hit a chord a little bit because not everybody's on board, or they're a little skeptical about what it's going to be like." It's a simple hybrid on the surface: regular yeast doughnuts get a lacquer of sweet cream cheese glaze, the glue that'll hold on a scattering of oven-roasted black sesame seeds, garlic, poppy seeds, pepitas and sea salt. "Our idea is to straddle that fence between the salty and the sweet and this was one that definitely does that."
"The Everything Doughnut is the one in the box for someone who doesn't like a sweet doughnut," Polizzotto mused. "If you bring a box of doughnuts to work there's always someone who isn't going to eat a sweet doughnut but this may fill that niche."
Neal says this isn't the furthest they'll travel down the savory road in the future, teasing some big plans for more doughnut innovation coming out this spring. In the pipeline for the near future is a Grapefruit-Rosemary Doughnut, to which Neal will be adding serrano peppers and honey before rolling out soon. "The Everything Doughnut kind of overshadowed it a little bit," he laughed. "Now I might tweak it a little bit more."
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