Shopsin's is that it puts you in the vicinity of the Doughnut Plant. Blondie and I don't get to the Lower East Side nearly as often as we'd like and so the temptation to hit both in a single trip is great. On our most recent Shopsin's excursion we heeded the Doughnut Plant's siren song and quite possibly restored Blondie's faith in the DP's fruit glazed doughnuts...
The Doughnut Plant does a number of fruit glazed doughnuts, but they can be hit or miss in terms of flavor intensity. Meyer Lemon = winner. Last year the Blueberry Cake Doughnut didn't fare so well in Blondie's eyes. The blueberry glazed yeast doughnut however fared a good bit better. The glaze had a sweet and pleasant blueberry taste. It made for a yummy send off before I headed up to Maine aka the land of blueberries.
I'm willing to posit that the main difference here between the cake and the raised yeast doughnut is a matter of expectation. With the yeast doughnut you know that's the standard DP yeast doughnut is chillin' under whatever flavor glaze they add on top so your expectation is that the fruit flavor will be concentrated in the glaze whereas with the cake doughnut sometimes the fruit flavor soaks in and really permeates the cake itself (like with the Meyer Lemon) creating a lemony cake and lemony glaze experience. Cake doughnuts are dense so if you're expecting a blueberry doughnut and the only real blueberry flavor your get is in the glaze, the fruit experience will likely be very subtle and muted by the cake doughnut itself. At least that's my theory. Clearly I'll have to increase my sample size to see if this can bare the burden of proof...
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