The Doughnut Project’s Everything Doughnut


I’ve heard intriguing things about the Doughnut Project, a doughnut shop in New York City’s West Village neighborhood, and decided it was time to check it out. Unfortunately, my first attempt ended in failure. I’d decided to go on National Doughnut Day, and by the time I arrived at the shop they had sold out of doughnuts and closed for the day! I should have known that such a national holiday would result in a rush on doughnuts! Not to be deterred, I ventured out again on Friday, determined to not be turned away a second time without my prize. This time, I experienced success.


The Doughnut Project specialized in yeast doughnuts, with flavors inspired by classic food pairings and cocktails. On the day that I visited, they offered a number of tempting doughnuts, including flavors such as salted chocolate with buttered pretzel, lemon with sea salt, olive oil and black pepper, peach pie, beet and ricotta, corn and blueberry, and the maple bacon bar, accessorized with a full strip of bacon on top. They all looked delicious, and I asked which doughnut I would regret if I didn’t try it. Without hesitation, Doughnut Project co-founder Leslie assured me that I must try the everything doughnut.

Now, New Yorkers love their everything bagels, but I wasn’t convinced that this flavor profile made good sense for a doughnut. But I trusted Leslie’s advice and ordered one despite my reservations. And I was glad I did. It might not taste like a traditional doughnut, but it was delicious! The yeast doughnut was covered in a cream cheese glaze, creating the first reference to a bagel traditionally spread with cream cheese (known by New Yorkers as a “schmear”). The baker then liberally sprinkled the doughnut with poppy seeds, pepitas, black and white sesame seeds, a very small amount of garlic, and sea salt. Thankfully the dehydrated onion, so prevalent in everything bagels, is missing here! The glaze adds a light sweetness, which is balanced by the nutty, slightly salty crunch of the seeds. It’s a delicious bite.


Like most doughnut shops in New York City, the Doughnut Project is small – but the store is airy and inviting, with bar stools lined up along a wooden ledge by large windows. The walls are decorated with spray painted graffiti/street art, like this colorful stenciled and spray painted wall by Buenos Aires-born and Brooklyn-based street artist BNS (Instagram: @bnswhat).


So how do you get to the Doughnut Project? It’s located at 10 Morton Street in the West Village. The West 4th Street subway station, accessible by the A, B, C, D, E, F, and M trains, is only a few short blocks away. Don’t wait too late in the day to visit this shop though. The Doughnut Project opens at 8 am Monday through Friday and 9 am on the weekends, but it’s only open until the doughnuts sell out.

Doughnut Plant: NYC’s Decadent Doughnuts

Whenever family or friends come to visit us in New York City, they never fail to comment on the number of Dunkin Donuts locations in the city. It seems like there is one on every block – even more than the number of Starbucks coffee locations! (In fact, this article claims that by the end of last year there were 568 Dunkin Donuts stores in NYC.) But this post is not about Dunkin Donuts. It will do in a pinch if you need a quick cup of coffee, but if you want the best doughnuts, in my opinion, you must head to Doughnut Plant.


So what makes Doughnut Plant so special? Their doughnuts are absolutely delicious, with rich, sophisticated flavors like vanilla bean, Valrhona Chocolate, Peanut Butter and Banana Cream, and Coconut Cream. But you can also get doughnuts here that you can’t get anywhere else, like filled doughnuts that are square-shaped, with a hole in the middle. (I just can’t figure out how they do it, but they are really cool!) Or a doughnut “seed” (larger than a doughnut hole but smaller than a full-size doughnut), including one flavor called creme brulee. This one even has the melted sugar crust on top, like real creme brulee, that cracks when you bite into it, as well as a creamy custard filling. They make both light, fluffy yeast doughnuts and the denser, sweet cake doughnuts.

Here is a view of just part of their case, showing the beautiful cake doughnuts.


And here is my personal favorite, the coconut cream yeast doughnut. In addition to the sweet shredded coconut covering the outside, the doughnut is filled with an absolutely delicious coconut cream custard.


Where can you find these amazing doughnuts? Doughnut Plant currently has four locations in New York City. There are two in Manhattan: one at the Hotel Chelsea (220 West 23rd Street, between 7th and 8th Avenues), and the other one on the Lower East Side at 379 Grand Street, between Essex and Norfolk Streets. There’s one in Brooklyn’s Prospect Heights neighborhood, at 245 Flatbush Avenue, and one in Long Island City, Queens, at 37-00 47th Avenue. (The photo of the shop above is of the Lower East Side location.)  There are also numerous coffee shops and other locations in the city that carry their doughnuts, if you are not near one of the Doughnut Plant shops.