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120 Lincoln Avenue
Saugus, MA 01906
(781) 233-8499
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 Look closely.
This is more than just a house in a residential neighborhood.
Notice the flashing sign.
It points the way to Kane’s Donuts.
For fifty years, this Saugus landmark has turned out the legendary homemade, old fashioned donuts, in New England.
Maria Delios – Head Baker, Kane’s Donuts: “You can not achieve the quality that you can get here at Kane’s Donuts anywhere else. You can’t achieve that… And you can tell in the taste. You take one bite of our donuts and you know it.”
Kane’s makes all the classic donuts you know and love… Chocolate… Jelly… Boston Cream…
Maria Delios – Head Baker, Kane’s Donuts: “But I’d say the majority of people, they come in for those hot honey-dips in the morning. They go crazy for those.”
That’s right, the Honey Dipped is the donut that keeps people coming to Kane’s, and yes, they taste as good as they look. Each light, fluffy, melt-in-your mouth donut is made by hand; it’s labor intensive, and a labor of love.
First the dough is rolled out to just the right thickness. Then they’re cut, and just like snowflakes, no two are exactly alike.
Maria Delios – Head Baker, Kane’s Donuts: “I try to make them uniform, but when you’re hand cutting a donut, I don’t think there’s any way that every single one’s exactly the same.”
Then they’re placed in a proof box.
Maria Delios – Head Baker, Kane’s Donuts: “So that the humidity makes the yeast rise, it activates it.”
Now it’s time to fry. Once they’re dropped in the four-hundred degree oil, it doesn’t take long for the donuts to turn a gorgeous golden brown.
But the best is yet to come. After the donuts are cooked, they’re placed on wooden dowels, then smothered, and smothered, in ooey-gooey glaze.
Paul Delios – Kane’s Donuts: “Just watching that glaze just drip down, and you have rows and rows and rows of them, there are times that I hope that one of them is going to break off of the stick that it’s drying on, so that I can just grab one and kind of gnaw on it while I’m going along.”
The sight, smell, and taste are intoxicating. And customers in the know always get here early to get ‘em while they’re hot.
Paul Delios – Kane’s Donuts: “It just doesn’t get any better than having a hot honey dipped first thing in the morning… All you’ve got to do is just take a little taste and it’s just magical.”
Of course, man can’t live on Honey Dipped donuts alone, no matter how much fun it would be to try. So Kane’s makes other old-fashioned hard-to-find specialties, like the Bismark.
Maria Delios – Head Baker, Kane’s Donuts: “A bismark is a light donut pastry and it has black raspberry filling in the middle, and whipped cream, confectioner’s sugar, and some more raspberry on top. If you haven’t had a bismark yet, you don’t know what you’re missing. That’s a real treat.”
The Bismark is the perfect individual indulgence, but if you’re looking to feed an entire family, check out Kane’s colossal Coffee Roll.
Maria Delios – Head Baker, Kane’s Donuts: “Our coffee rolls are dinner plate sized, it’s probably the largest coffee roll you’re ever going to see and they are airy in the middle and loaded with delicious cinnamon and we make a homemade special frosting for them, and they’re just out of this world.”
These things are big. Really big.
Paul Delios – Kane’s Donuts: “If you want to get an idea of how big it is, this is my hand, and I have a very large hand.”
The Coffee Rolls measure about twelve inches in diameter, and at only four dollars, they just might be the deal of the century.
Paul Delios – Kane’s Donuts: “I’ll have contractors who come in the morning, they’re hungry, going off to a job building a house or something, they’ll eat the whole thing by themselves. I can’t believe it, but they do it. We also have people who come in and buy one for the family, which to me is a more realistic approach to eating.”
Colossal Coffee Rolls, beautiful Bismarks, and heavenly Honey Dipped. The delicious tradition carries on at Kane’s Donuts, a Phantom Gourmet… Hidden Jewel.
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Review Date:
4/22/2006 |
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