Doughnut Plant NYC

But in Seoul. I know, you're like "Hey Alana, didn't you get married, quit your job, go on a long honeymoon and then move to another country? Don't you have some FEELINGS to talk about?". Look, I do. I've got a lot swirling around in this head of mine. One of the things I've got swirling around is how much joy I've been getting out of reviewing silly things like Soft Serve ice cream on Instagram. I've thought about starting a different Instagram just for microreviews or another blog for full on reviews and recipes or both but I'm just not ready for that level of commitment yet. For now, we're going to keep everything messy and mixed and I'm just going to test these food blogging waters. And if you really don't care about doughnuts, I wrote a new About Me.

There are three main doughnut camps in New York: Dough (too inconsistent), Peter Pan (too sweet) and Doughnut Plant. I am one hundred percent Team Doughnut Plant. When I would catsit for my Uncle in Chelsea, my biggest struggle was not going to Doughnut Plant every. single. day. Their doughnuts are fried consistently, the seasonal flavor changes are great and I'm a sucker for the "Dough Seeds" which is the Doughnut Plant version of cream or jelly filled. I'm normally a plain glazed or doughnut hole kind of gal, but the first time I had the crème brûlée doughnut I finally understood what a filled doughnut was meant to be. So when I saw there was a Doughnut Plant down the hill from us in Itaewon, my heart filled with joy.

I finally went this past Tuesday and it was, I guess unsurprisingly, a little disappointing. The shop is much smaller than the New York locations (especially the one in Chelsea) and the selection of flavors was pretty limited. They did have the classic crème brûlée dough seed but no seasonal ones. I like to keep it simple so I stuck with my boo, crème brûlée and added a honey vanilla. The crème brûlée seemed flatter than I remembered and the cream filling to dough ratio was a little high. In New York, the doughnut is usually filled with a thick, classic, vanilla bean pastry cream but the cream here was really loose and sweet and the brûléed top just didn't quite balance it out. The honey vanilla was pretty small and the texture was more dense like an old fashioned doughnut than the yeasty fluffiness I was expecting. The honey flavor was not strong, which isn't surprising since honey is pretty expensive here. These were fine doughnuts for the KRW 1,900 ($1.90) each I spent on them but they didn't meet my stupid high expectations. I'm sure I'll still be back because even ok doughnuts are better than no doughnuts at all.

I scoured my photos for the New York version of these doughnuts; I'm sorry to say I could only find one from when we all thought heavy Instagram filters and frames were the bees knees, but I'll give it to you anyways. I mean, just look at how fluffy these bad boys are!

I feel like I should come up with a ridiculous rating system.

Doughnut Plant NYC, Seoul gets three out of five carrots(?).