Monday, May 08, 2006
The Doughnut Plant Redux
Saturday morning: Now back in NYC, Blognut returns to The Doughnut Plant. We arrive at 10:30 seeking an Avant-Doughnut.
Unlike our last visit to the Plant, their racks were well stocked with an eclectic assortment of Doughnut Plant creations which, no matter how many times we go, continue to impress and surprise us. Groggy and tired, Blognut craves the manageable compactness and structural integrity of cake doughnuts. We order a Strawberry, a Cashew, and the brand new Cinco de Mayo special – the Tres Leches.
Based on the traditional Mexican recipe, the Tres Leches is made by soaking butter cake in three different types of milk – evaporated, condensed, and whole milk or cream. The most fascinating thing about the Tres Leches doughnut was its consistency - the cake at the perimeter was perfectly soft and moist giving way to a creamy center without a distinct border between cream and cake – almost as if the cake had been undercooked. Mark Isreal, who started the Doughnut Plant back in 1994, assured us that our Tres Leches was prepared correctly and that the center was simply a “traditional Mexican crème.” With our Raw-Egg-Concerns put to rest, Blognut was now able to properly focus on the doughnut. It was outstanding!! – definitely the best doughnut we’ve had at the Plant. The sweet, creamy taste was the perfect union of authentic tres leches flavor and standard glazed-cake satisfaction. According to Isreal, the Tres Leches was intended for limited production – to be offered only over Cinco De Mayo weekend. However, due to overwhelming customer requests, it may garner a regular spot on the Doughnut Plant roster. Blognut is responsible for one such request.
Our other acquisitions were good as well. Although a little too sweet for Blognut’s taste, and somewhat reminiscent of Frankenberry cereal, the Strawberry was enjoyable. Its sweet, pink glaze, and moist cake dough make it a perfect choice for doughnut-lovers looking for a little extra sugar. Despite not being the least bit nutty in flavor, the Cashew was also good – it tasted far more like a maple syrup/butterscotch mixture than the oblong legume from which it gets its name.
Due primarily to the deliciousness of the Tres Leches, this trip to The Doughnut Plant ranks up there as one of Blognut’s favorite Doughnut-Experiences. We sincerely hope they continue producing this magnificent feat of baking excellence.
Tres Leches - 10.0
Strawberry - 8.4
Cashew - 8.0