Warm Crumb Doughnut from Bob’s
On a whim, I popped into Bob’s Donuts at the absurdly early hour of 7 p.m., on the off chance of finding some freshly made, warm doughnuts. I was in luck. The cake doughnuts had just come out of the fryer and were cooling–plain, maple, cinnamon- sugar and crumb. But the accommodating counter woman couldn’t locate the crumb doughnuts, my favorite. Then the doughnut maker appeared with a big tray of golden crumbs. She iced the warm, plain cake doughnuts in white sugar glaze using a clever frosting hopper, and then by hand coated each one in the crumbs. The crumbs, it turns out, are made of crumbled, day old, cake doughnuts toasted in the oven, which become crisp and almost nutty when they cool. I would never have guessed that the crumbs in crumb doughnuts are in fact made of doughnuts. I can only marvel at such an ecological use of leftovers. The counter woman handed me a warm, thickly coated crumb doughnut and I devoured it. I thought nothing could be better until I ate a second one fifteen minutes later at home. On this one the crumbs were slightly crisper, having dried into the glaze, while the original doughnut itself was still warm from the fryer. If you have the great good fortune to encounter an ethereal, warm Bob’s crumb doughnut, eat one immediately and then one a little bit later.
By the way, any kind of warm doughnut from Bob’s must be eaten on the spot, even if they contravene every diet known to man.
1621 Polk Street (at Sacramento), San Francisco. Open 24 hours a day, every day.