Donut Dip

Posted By Chris Ayers & Amy Briesch on February 7, 2008 3:20 PM

In a state where Dunkin’ Donuts, Inc. sponsors just about everything under the New England sun, an independent doughnut store is something quite special. This holds true for Donut Dip, a small Springfield-based shop that touts 49 different varieties of America’s preferred pastry. This two-store company is also the exclusive maker of apple cider donuts for Applebrook Farm in Broad Brook, Connecticut, which are the finest we’ve ever eaten: their crunchy, cracked exteriors are bursting with cinnamon-y apple flavor. The Dip’s cake varieties are exemplary: the seasonal pumpkin; the tangy sour creme; the classic sweet essence of the plain, unadorned old-fashioned (here dubbed “home cut”); and the dark cocoa brilliance of the chocolate devil’s-food cake.

As for the raised selections, the Donut Dip scores high. Their hand-cut glazed has a thin blanket of sugary glaze that complements the yeasty, airy insides. The sugar-raised is mouth-watering with sugar granules clinging effortlessly to its fried skin. The French cruller—an exemplar in its category—has long ridges of light crust with an eggy, custard-like taste.

Donut Dip’s ample stools and double-horseshoe counters, usually replete with shop regulars, are inviting to those looking for fresh coffee, conversation, and a plateful of Western Massachusetts’ best donuts. Donut Dip’s second store is located at 1305 Riverside Street in West Springfield. Every take-out box has this witty quote printed on the side: “What foods these morsels be!”, an obvious adaptation of Puck’s famous line from Shakespeare’s A Midsummer Night’s Dream, and used in various cookbooks, food guides, etc.

Apple Cider Donut

French Cruller

Sour Creme Donut