Doughnut Plant - Brooklyn

Our first gluten-free cake doughnut. Made with gluten-free ingredients in a designated room in our bakery, our first gluten-free doughnut has a glaze made with Marcona almonds and topped with chopped Marcona almonds.

Light airy fluffy yeast-raised doughnut dipped in Valrhona chocolate.

Covered in a Madagascar vanilla bean glaze. For the traditionalists.

Filled with our housemade blackberry jam and made with a real vanilla bean glaze.

Square doughnut filled with fresh coconut milk cream and a fresh coconut glaze. We break open fresh coconuts daily.

We roast peanuts straight from a farm in Georgia and make our own peanut butter. We also make our jam too, with fresh blackberries .

Our signature doughnut: filled with our own vanilla bean custard and individually torched to caramelize the sugar topping for a true brulee crunch.

Hazelnut chocolate filling covered with a roasted hazelnut glaze.

Dipped in Valrhona chocolate and filled with vanilla bean cream.

Full of imported wild blueberries, in the dough and the glaze.

Half dark chocolate. Half white chocolate. The glaze & the dough! Inspired by the classic NY cookie.

Chock full of real coffee - in the dough, in the glaze, in the creamy mascarpone filling...even in the crumbs on top.

The sweet taste of the authentic Mexican "Three Milks" cake.

Rich chocolate cake doughnut dipped in Valrhona chocolate, with a chocolate pudding filling and then sprinkled with chocolate cake crumbs. Doughnut Plant's tribute to Brooklyn's Ebinger's bakery.

Traditional carrot cake with lots of fresh carrots, raisins, walnuts & spices in the dough and a cream cheese filling and glaze and sprinkled with carrots and walnuts.

Naturally colored, with a cream cheese filling and glaze and sprinkled with red velvet cake crumbs.

Battenkill Valley Creamery

Battenkill Valley Creamery

Rich chocolate cake doughnut dipped in Valrhona chocolate, with a chocolate pudding filling and then sprinkled with chocolate cake crumbs. Doughnut Plant's tribute to Brooklyn's Ebinger's bakery.

Full of imported wild blueberries, in the dough and the glaze.

Covered in a Madagascar vanilla bean glaze. For the traditionalists.

Traditional carrot cake with lots of fresh carrots, raisins, walnuts and spices in the dough and a cream cheese filling and glaze and sprinkled with carrots and walnuts.

Filled with our housemade jam and made with a real vanilla bean glaze.

We roast peanuts straight from a farm in Georgia and make our own peanut butter. We also make our jam too, with fresh blackberries or seasonal fruit.

Half dark chocolate. Half white chocolate. The glaze and the dough! Inspired by the classic NY cookie.

Covered in a Madagascar vanilla bean glaze. For the traditionalists.

Filled with our housemade jam and made with a real vanilla bean glaze.

We roast peanuts straight from a farm in Georgia and make our own peanut butter. We also make our jam too, with fresh blackberries or seasonal fruit.

Half dark chocolate. Half white chocolate. The glaze and the dough! Inspired by the classic NY cookie.

Full of imported wild blueberries, in the dough and the glaze.

Rich chocolate cake doughnut dipped in Valrhona chocolate, with a chocolate pudding filling and then sprinkled with chocolate cake crumbs. Doughnut Plant's tribute to Brooklyn's Ebinger's bakery.

Traditional carrot cake with lots of fresh carrots, raisins, walnuts and spices in the dough and a cream cheese filling and glaze and sprinkled with carrots and walnuts.

Battenkill Valley Creamery

Battenkill Valley Creamery

Battenkill Valley Creamery

Doughnut Plant Coffee