On the Grand Street edge of the Lower East Side, where traces of an immigrant past are supplanted daily with the new and the trendy, owner Mark Israel has revived something of the old in Doughnut Plant, crafting chewy, golden doughnuts the way his grandfather once did. The core recipes are where nostalgia ends, however, as the shoebox-sized bakery churns out fresh, inspired flavors from a Valrhona chocolate-glazed yeast doughnut to a tres leches cake variety, plus seasonal inspirations, from blueberry pinstripes in Yankees season to fresh ginger-flavored for the Chinese New Year. His Elvis-inspired, banana cream-filled, peanut butter glazed is not for the calorie-phobic, nor is the not-round-but-square jelly-filled selection with dollops of homemade jam burrowed in each corner. I admit it, I am unable to resist Doughnut Plant’s yeast-raised and vanilla-glazed tractor beam whenever I’m in the neighborhood, and sometimes when I couldn’t be farther from it.