Sweet Inspiration

First off: I’m a big fan of the deceptively simple doughnut. From halcyon childhood memories of homemade, chocolate-frosted types to those accompanying adolescent coffee, and on through time, from artisan and ethnic bakeries to chains, supermarket bake shops and yes, even fine dining, I’ve downed many a doughnut over the years. And I plan to continue my love affair with the baked or fried, frosted, glazed or dusted delectable dozeners for the rest of my days.

But I have never thought of them as a breakfast food. Really. Never.

I mean, I’m not a food snob. I’ll eat a proffered doughnut in the A.M. just as easily as any unscheduled treat. But I would never think of intentionally indulging in one (or, gasp, two) for breakfast. Mid-morning coffee is another story. As is afternoon coffee. Or after dinner. Or in as a midnight snack. Even middle of the night. And hopefully always with a side of joe.

But for breakfast? Not likely. My mornings are all about oatmeal, sturdy breakfast cereals, eggs and the like. Not pastries.

Regardless, I found the recent Times story on pastry chefs’ fascination with spinning A.M. foods into evening desserts—and leading off with Chef Thomas Keller’s coffee & donuts treat—quite an interesting read. Inspiration, after all, can strike at any time of the day.

Now where can I find a doughnut around here...