Doughnut Plant
Donut shop · Prospect Heights ·
Unique donuts like crème brûlée, tres leches, and churros
Unique donuts like crème brûlée, tres leches, and churros
"This spot is worth the hype. Doughnut Plant’s history goes back as far as 1910, to when the owner’s grandfather, Herman Israel, started working in a bakery in Minnesota, at the age of sixteen. 83 years later, Herman’s grandson, Mark Israel, moves to NYC and starts the first Doughnut Plant shop with his grandfather’s doughnut recipe. He went on to invent the Jelly-Filled Square Doughnut™ (WUT) and the World’s first crème brûlée doughnut, a Doughnut Plant signature sweet. Today, with five stores and selling in over 45 locations in New York, they are one of the NYC’s favorite doughnuts. If you are a doughnut fanatic, consider this your mecca." - Aki Carpenter & Chris Huban
"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. The savory cacio e pepe tastes like a bowl of pasta in fried dough form, and we’d rather have it to begin a meal over any dinner roll out there. Doughnut Plant has locations in Manhattan, Brooklyn, and Queens. photo credit: Emily Schindler" - Kenny Yang
"For many years Mark Israel’s plain glazed doughnut recipe was enough to draw crowds to this Lower East Side foodie destination, but more recent additions, like Mexican churros, house-made jelly filled doughnuts, and cake doughnuts have made Doughnut Plant legitimately legendary. You can find Doughnut Plant on the menus of many hotels and restaurants throughout NYC, and there's now a location in Brooklyn."
"We went halfsies at the Doughnut Plant near Barclays on a banana doughnut and a hazelnut‑chocolate doughnut with Nutella in the middle." - Chris Crowley
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