Quite simply, the snack equivalent of crack. THIS is what I have wanted donuts to be, since back in the day when good donuts meant a cardboard box of chocolate-glazed munchkins. The cinnamon sugar donut from Balthazar Bakery ($1.25) is small, less than palm-sized. When biting into it you break throught an apply-crisp, brown-sugary outer layer, into a doughy, delicately chewy middle. This donut ranks beyond Krispey Creme and Doughnut Plant due to the fritter-like crunch of that outer layer. It’s no exaggeration to say that I live in New York City to eat stuff like this.

Balthazar Bakery, 80 Spring St.