Doughnut Plant

The best place to grab a doughnut in NYC has got to be Doughnut Plant.  Founder, Mark Isreal has transformed the traditional doughnut into an art form.  The use of high quality ingredients and alluring flavors are what truly make Doughnut Plant doughnuts stand out.  Blessed with his grandfather’s doughnut recipe, Isreal began baking in the basement of a lower east side tenement in the mid 1990s.  He baked all night and during the day delivered his delicious doughnuts via bicycle to major retailers such as Dean & Deluca and Balducci's. Fast forward to the present and you have what is now a highly successful business.  His story is truly inspiring.  Without hesitation I can tell you that the crème brûlée doughnut is my absolute favorite with its burnt sugar glaze and delectable custard filling.  There are so many unique and delicious flavors to choose from.  You really can't go wrong.

Food Porn of The Week: Quickie Donut Holes w/Guava Dipping Sauce

This recipe is beyond easy.  All you really need is a container of buttermilk biscuit dough and some vegetable oil for frying.  I chose to make a guava dipping sauce, but you could use any jelly or jam you have on hand and just use a little water to thin it out. 

Here it goes:

Slice biscuit dough in quarters and roll into balls to form 24 donut holes. Working in batches, place donut holes in hot oil and fry until golden, about 6 to 8 minutes. To make guava dip place some sliced up guava paste in a bowl add a splash of water cover with a paper towel and microwave for about a minute.  Stir and add more water if needed until you get your desired consistency.  Sprinkle hot donuts with confectioners sugar.  Another great option would be to sprinkle them with cinnamon sugar.  

Perfect for breakfast, brunch, or even dessert.