Doughnut Plant
Donut shop · Lower East Side ·
Handcrafted donuts in unusual varieties like crème brûlée & tres leches
Handcrafted donuts in unusual varieties like crème brûlée & tres leches
"A treat for sure. The rotation of different flavors makes the return worth while each time." - My Orange Box
"A longtime New York City doughnut destination known for drawing long lines, celebrated for inventive flavor combinations and a commitment to all-natural ingredients that helped cement its role in the city’s trendy doughnut scene." - Amelia Schwartz
"A pioneering Lower East Side doughnut shop from the mid‑1990s that produces hefty yeast and cake doughnuts using premium ingredients such as Dark Valrhona chocolate and real fruit glazes, with an emphasis on quality and flavor clarity." - Regan Stephens
"With outposts in Brooklyn and Queens as well as Manhattan, Doughnut Plant is now a giant among New York doughnut makers, and one of the few that excels equally at cake and yeasted varieties. New specials appear often, but the classics have stayed on the menu for a reason. For cake doughnut lovers, go for the tres leches. If yeasted is preferred, the peanut butter and jelly doughnut is chewy, flavorful, and not at all goopy." - Eater Staff
"We wake up at least once a week thinking: “Doughnut Plant sounds good today.” The hefty yeast doughnuts, with their slightly dense, spongy, and chewy texture, made this place well-known. But don’t ignore their other types like the sourdough, cake, and mini filled ones. Some of our favorites are the coconut cream, tres leches, and the crème brûlée, which gets the brittle, somewhat bitter caramelized top layer just right. They have multiple locations throughout the city, but we prefer their original spot on the Lower East Side." - neha talreja, kenny yang, carina finn koeppicus, carlo mantuano
