More Doughnuts Should Have Whiskey In Them
That's what I learned from this collaboration between Tullamore Dew and The Doughnut Project
As a beakfast journalist, you might think that I am constantly swimming in doughnuts. And while it's true that we get a fair amount of pastries sent our way, I have a confession: They are mostly too sweet for me. Sure, I'll nibble at an edge or have a bit or two, but I can't remember the last time I ate a whole doughnut. At least that was before I was sent the most recent collaboration between The Doughnut Project and Tullamore D.E.W, a doughnut that's halfway between a breakfast pastry and a slice of apple pie with whiskey.
The doughnut itself has an apple pie filling infused with Tullmore D.E.W. Cider Cask Finish, topped by a lattice of pastry and a dollop of whipped cream. The glaze also has whiskey. It's available until October 30, and it's pretty much the answer to when you wish you could have just a little bit of apple pie for breakfast. (As our editor in chief Ryan said, "You can't really eat an entire slice of apple pie at your desk and not feel weird.") The whiskey cuts the sweetness of the doughnut so it's not overpowering. It's the kind of doughnut I can get behind.
“The Tullamore D.E.W. and The Doughnut Project collaboration is one that our team is delighted about,” Gillian Murphy, East Coast Ambassador for the brand, told Extra Crispy. "The D.E.W.nut is a perfect way to celebrate fall with a delicious mix of apples and Tullamore D.E.W. Cider Cask. We are looking forward to working on more collaborations that expand the way our whiskey is enjoyed.”
Leslie Polizzotto, Co-Founder of The Doughnut Project, noted that the D.E.W.nut has been flying off the pastry case. "[It] has been extremely successful in the store as it's the perfect fall doughnut."