Donut, doughnut: however you spell it, it’s delicious

It seems like all roads lead to New York, because several people have asked me for NYC food recommendations. I’m more than happy to oblige.

Doughnut Plant
(Lower East Side)

This place opens early, and that’s when you need to get there to beat the crowds. There are cake doughnuts and yeast doughnuts.  While I usually prefer cake doughnuts, the yeast doughnuts here kick some serious cake doughnut ass. They’re fluffy, warm pillows of yeasty goodness. And then they’re drenched in sugar glaze.

With his shop’s proximity to Chinatown, Chef Mark Israel goes for a walk each morning to buy the freshest produce to come up with his daily offerings. The tres leche cake doughnut is legendary (if a little bit sweet) but I was more impressed by two unusually flavoured yeast doughnuts: mango and lavender.

The mango doughnut was actually juicy, if you can believe it. Take the best qualities of a perfectly summer-ripe mango, transpose those qualities into a warm, yeasty doughnut, and you might begin to understand how delicious it was. The lavender doughnut was subtle, delicate and refined. A refined doughnut, how about that?

I tried my very best to try all the flavours while I was there, but I didn’t make it. There’s a peanut butter and jelly doughnut that sounds amazing. Someone needs to try it and let me know.

Doughnut Plant
379 Grand St
New York, NY
212-505-3700

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