Sunday, February 25, 2007
Breakfast of Champions
Indulge your sweet tooth first thing in the morning.
Sometimes the smell of Dunkin’ Donuts’ jelly doughnuts wafting through the air is so beguiling, so inviting, that it’s all but impossible to pass a franchise without — literally or figuratively — inhaling a half dozen. But after a visit to the Lower East Side’s Doughnut Plant, you realize that indulging in anything but these perfectly puffy fried cakes borders on sacrilegious.
Even if you’ve never been to “the plant,” there’s a good chance you’ve seen these monstrous doughnuts around the city. The gooey, doughy, sometimes square treats are sold everywhere from Dean & Deluca markets to Bubby’s restaurant in Tribeca. Whether you’ve tasted them, or just feasted your eyes on them, you know they’re something special.
From the flour in the dough to the fruit and nuts in the glazes, Doughnut Plant uses all natural ingredients based on recipes from owner Mark Israel’s grandfather. The Tres Leches and Chocolate Blackout cake doughnuts are so moist, there are actual pools of creamy milk and chocolate baked into them. The yeast doughnuts are equally divine. Light and spongy, sweet and delicious, they come glazed or filled with jelly or cream, in flavors like blackberry, vanilla bean, and banana pecan. And in case you need excuses to return again and again, Doughnut Plant also cooks up new recipes for holidays and seasons throughout the year.
379 Grand Street