Dunkin’ Donuts: An appreciation

+ -
It's an oldie but goodie, the raised sugar

It's an oldie but goodie, the raised sugar doughnut at Dunkin' Donuts in Hewlett. (Jan. 22. 2014) Photo Credit: Newsday / Erica Marcus

advertisement | advertise on newsday

Feed Me

The dish on Long Island's restaurant and food scene.

Recently I rounded up five Long Island bakeries making great doughnuts. This morning I found myself at Dunkin’ Donuts in Hewlett. I ordered a raised sugar doughnut. It was fluffy but not so light as to be easily squished; a fine dusting of sugar contrasted nicely with the not-too-sweet interior. This was one fine doughnut, for $1.09. And there are thousands like it all over Long Island.

advertisement | advertise on newsday

As I wandered this Island in search of doughnuts, I learned that most of the best purveyors sell out early. If you want a doughnut after lunch — or after sunset — you will probably have to settle for one that’s more than six hours old. I guess I never really appreciated Dunkin’ Donuts’ credo, that “It’s time to make the doughnuts” all day long.


Subscribe to our newsletter for restaurant recommendations, recipes and more.


Newsday.com now uses Facebook for our comment boards. Please read our guidelines and connect your Facebook account to comment.

You also may be interested in: