Donut Plant. I know, you’re drooling. Yet you’re thinking, no, it’s too much that donut! Too sweet, too dense, too purple. But it was gold, until I took a bite of my Tres Leche (super-gold).
Which ruined my strategy of “only taking one bite “. My theory was that since we were going to Momofuko Ko that night I could not be eating donuts all morning (especially since I had just eaten a bagel on our walk over and had a lot of cheese to finish back at our apartment).
Apparently I could, and did. My one-bite plan was quickly abandoned at first taste of the Tres Leche. This thing is filled with evaporated milk, condensed milk and cream. PEOPLE, go to New York right now.
I barely had the willpower to remove the above donut from my mouth and take its picture. My hands were so sticky that the HOME button on my iPhone may never recover.
“My iPhone for a donut!” I may have yelled.
Donut Plant’s Crème brûlée donut has been called a “Boston Cream on crack” by Maxim magazine and I am sure they know their crack.
There are two types of donuts available; the denser “cake” donut and the fluffier, chewier “yeast” donut. I am cake all the way. Owner Mark Isreal uses his grandfather’s recipes but spent years perfecting his cake donuts. The man even invented A square jelly-filled donut so that the filling is evenly distributed between the dough.
Here’s what we saw inside when we finally found Donut Plant which is in the Lower East Side.
I did not go in with a plan and then I panicked. Luckily my trusty donut instincts drew me to the Tres Leche. But why did I did not also get a Vanilla Bean or Valrhona chocolate I cannot explain. Questions that may plague me til my dying day.
(Here is a little review from NY magazine for more info).
And though Momofuko Ko was amazing (more later) this was hard to beat.