A couple weekends ago we found ourselves in the Lower East Side during the day and one of the places to try on my New York food list was the Doughnut Plant. Confession: we tried both the cake donut AND the yeast donut and they were delicious and incredibly authentic. The Doughnut Plant was started by Mark using his grandfather’s recipe. Mark started by selling donuts to other establishments but struck out on his own in 2000 and perfected making cake donuts in 2005. You can justify the indulgence by telling yourself these donuts have no trans fats, no preservatives, no artificial flavors and no eggs.
Trust me, they’re worth it.