Ive been gone forever and decided after being inspired by other blogs today and the fact that one can only put up so many facebook photo albums, that it was time to blog again.
From this point on look forward to updatees and reviews on movies, music, new york (sometimes dallas and other cities) food offerings, and all around awesomeness.
I start the day off with a trip to New York's lower east side renowed Doughnut Plant. I have seen the food network battles with owner and Bobby Flay. I have seen it on the discovery channel, vogue, regis and kelly. it was time to finally pay a visit, so around 7:30 this morning i was off. It was a pretty long trek considering the JMZ is the worse train ever, overall i think it took me over an hour there and back.
The Doughnut Plant is known for its homemade, made on the premises gourmet doughnuts, with extremely unique and seasonal flavors, like Rose Water which is a rose glazed doughnut topped with rose petals, as well as this summers Sunflower doughnut sampled by a friend sometime last month. They carry cake and yeast doughnuts.
Today they also had some blueberry lemonade which was really good and perfect for the humid adventure back home.
I basically gauarded the box with my life, i knew with my luck i would trip and drop the whole thing, but luckily i didnt and made it back to finally try the awesomeness. Before I start I would like to assure everyone that i did NOT eat all of these by myself, i cut them into pieces and shared with the roommates as well as save some for later, do not be alarmed.
First we have one of their most popular flavors "Tres Leches". It had been intended originally as a limited flavor only to be made around Cinco De Mayo weekend, but after much request it has made its way onto the menu permanentley. The doughnut is made with a traditional Mexican recipe by soaking butter cake in three different types of milk – evaporated, condensed, and whole milk or cream. The center also had a cream filling and with the pastry itself being so moist, it has almost hard to tell the difference when chewing. The outer glaze was perefect and not too sweet by any means.
The "Chocolate Cake" is the only one i was already familiar with, because it is carried by a favorite coffee shop Joes. I went through a phase of getting one of these once a week when opening the school lab for work. It's an amazing soft chocolate cake doughnut covered in chocolate. Its only fault is the grease factor, it never fails to soak through the paper bag in minutes and onto whatever the bag is on. but its a doughnut so i guess it is to be expected.
Next one is the "Valrohona Chocolate", nothing super exciting going on here, its of the yeast variety, not super greasy or dry. i was surprised for it to be like a regular doughnut in the center though, I had anticipated it to be chocolate for some reason.
Only in the last year or two have i been remotely interested in jelly doughnuts, i have had a few good ones but usually theres too much doughnut and not enough jelly. That was not the case with the "Vanilla Bean Glazed Blackberry Jam Filled", the jam is made at the plant as well. This i have heard is the only place that has a square jelly doughnut with a hole in the center that still has jam throughout the entire thing and a perfectly intact center. This one was one of my favorites, the jam was perfect.
I didnt expect the "Blackout" doughnut to be much different than the chocolate cake one, in taste it wasnt, until i noticed there was a chocolate cream filling, which added a little to it as well as the cake crumbs on top.
Lastly I had the only seasonal doughnut they had for the moment which was a "White Peach" yeast doughnut. I wasnt sure what to expect from it but was pleasantly surprised to really enjoy it. It was a simple donut with a glaze made with white peaches, with a few bits of the fruit on top. nice and summer'y and extremely fragrant.
I start the day off with a trip to New York's lower east side renowed Doughnut Plant. I have seen the food network battles with owner and Bobby Flay. I have seen it on the discovery channel, vogue, regis and kelly. it was time to finally pay a visit, so around 7:30 this morning i was off. It was a pretty long trek considering the JMZ is the worse train ever, overall i think it took me over an hour there and back.
The Doughnut Plant is known for its homemade, made on the premises gourmet doughnuts, with extremely unique and seasonal flavors, like Rose Water which is a rose glazed doughnut topped with rose petals, as well as this summers Sunflower doughnut sampled by a friend sometime last month. They carry cake and yeast doughnuts.
Today they also had some blueberry lemonade which was really good and perfect for the humid adventure back home.
I basically gauarded the box with my life, i knew with my luck i would trip and drop the whole thing, but luckily i didnt and made it back to finally try the awesomeness. Before I start I would like to assure everyone that i did NOT eat all of these by myself, i cut them into pieces and shared with the roommates as well as save some for later, do not be alarmed.
First we have one of their most popular flavors "Tres Leches". It had been intended originally as a limited flavor only to be made around Cinco De Mayo weekend, but after much request it has made its way onto the menu permanentley. The doughnut is made with a traditional Mexican recipe by soaking butter cake in three different types of milk – evaporated, condensed, and whole milk or cream. The center also had a cream filling and with the pastry itself being so moist, it has almost hard to tell the difference when chewing. The outer glaze was perefect and not too sweet by any means.
The "Chocolate Cake" is the only one i was already familiar with, because it is carried by a favorite coffee shop Joes. I went through a phase of getting one of these once a week when opening the school lab for work. It's an amazing soft chocolate cake doughnut covered in chocolate. Its only fault is the grease factor, it never fails to soak through the paper bag in minutes and onto whatever the bag is on. but its a doughnut so i guess it is to be expected. 
Next one is the "Valrohona Chocolate", nothing super exciting going on here, its of the yeast variety, not super greasy or dry. i was surprised for it to be like a regular doughnut in the center though, I had anticipated it to be chocolate for some reason.
Only in the last year or two have i been remotely interested in jelly doughnuts, i have had a few good ones but usually theres too much doughnut and not enough jelly. That was not the case with the "Vanilla Bean Glazed Blackberry Jam Filled", the jam is made at the plant as well. This i have heard is the only place that has a square jelly doughnut with a hole in the center that still has jam throughout the entire thing and a perfectly intact center. This one was one of my favorites, the jam was perfect. 
I didnt expect the "Blackout" doughnut to be much different than the chocolate cake one, in taste it wasnt, until i noticed there was a chocolate cream filling, which added a little to it as well as the cake crumbs on top.
Lastly I had the only seasonal doughnut they had for the moment which was a "White Peach" yeast doughnut. I wasnt sure what to expect from it but was pleasantly surprised to really enjoy it. It was a simple donut with a glaze made with white peaches, with a few bits of the fruit on top. nice and summer'y and extremely fragrant.
I have recently started working at Gorilla Coffee in Brooklyn's Park Slope and im in the process of furthering my barista training. I do not drink coffee on a regular basis but I am a huge fan of making it. My roommate has and always will be a coffee fanatic and exposed me to Vietnamese coffee recently. You get to make it in these neat little metal things over your cup, think of it as a mini french press sort of. The bottom of the inside has tiny holes, you spoon in spoonful of ground coffee then screw a little press onto the top then pour in hot water and cover and let it filter through into your cup. After you add some condensed milk for sweetness, it was good stuff overall.
Later on today or early tomorrow I will return with current movie reviews and upcoming films to lookout for along with their trailers.
2 comments:
This is the longest post about doughnuts EVER. They look delicious.
i didnt know you worked at a donut shop. i am so hungry
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