Audio By Carbonatix
Remember the upscale doughnuts at Rosemont? Tracy Miller drops a dense batter in hot oil, resulting in pastries that resemble a sweet, fresh version of the cake doughnuts you buy in bags at the grocery store. The doughnuts at East Hampton Sandwich Company in Snider Plaza are served in a bag, but they couldn’t be anymore different from what you can get at Kroger.
There’s a sheet pan of dough rounds the size of golf balls sitting on the counter behind the bar of Snider Plaza’s hyped-up sandwich shop. Place an order and a cook will gingerly pick up six of the gems and drop them in the fryer.
When they emerge a few minutes later the dough is light and fluffy and after they get a heavy dusting of cinnamon and sugar they’re tossed in a brown paper lunch bag and brought to your table.
The crust on the outside is golden brown and not the slightest bit greasy, and inside each doughnut is pillowy soft and steamy if you tear into them soon enough. At three dollars a bag they’re a steal. It’s a shame the place isn’t open for breakfast.
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