BRIEF: “Yeast raised, orange glaze, topped with chopped roasted pistachios.” SOOT’S TAKE: One of the fluffiest donuts I’ve had in recent times and the flavors of orange and pistachio are a match made in heaven!

Happy Donut Appreciation Day and second National Donut Day of the year (because we apparently friggin’ love donuts)! Because I’d never fried cake or cider doughnuts before and because they are @buckletlistbakeclub’s November Challenge, I figured I’d check that one off my bucket list as well. These cider doughnuts took 3 days to materialize, beginning with brewing the apple cider from scratch, followed by resting cider-infused bread roux overnight to incorporate into a nutty, aromatic, dough to be proofed over another night, ultimately ending with a rather involved session of cutting and deep frying 😮‍💨. And eating. Thankfully they were delectable. I may or may not have stress-eaten 4 🤫 Please donut judge me.

Complimentary donut I got to take home on account of my birthday month. That’s what birthdays are for.

It's been a while, Krispy Creme.

Since 1950, folks. This hot jam doughnut tasted as vintage as the bus it was prepared in, even though I haven't been alive long enough to know what doughnuts tasted like in the 50's. Or maybe I was. In a past life.

BRIEF: “It's an entire brunch plate packed into our Sourbombe, so go ahead and dig in without utensils.” SOOT’S TAKE: Got to sample a portion. It’s sweet & savory good in the way Sausage McGriddles would be, although the guac is probably gratuitous. I’m thinking this might be even better on a youtiao.

My first attempt at sufganiyot: the least imperfect looking ones of the lot of very imperfect looking ones that is, because I (quite literally) messed up the piping part 😬🍓. Otherwise, they taste quite perfect (love the tender, fluffy crumb). Note to self: Don’t poke the holes too deep and use a smaller tip next time. Somehow that didn’t come out right 🤔😬

BRIEF: “Inspired by the viral dalgona coffee, this donut is made with Korean KimlyParc coffee cream filling, a dollop of dalgona whip, and a fresh Koyo Berry.” SOOT’S TAKE: The first of the cafe maddy x cloudy donut colab that I had and hands down the best of the lot, although I did not try the gochujang donut. Every element in the donut just came together like a dream. I’d get me a dozen of these if I could next time. If there could be a next time.

They finally set one up in the burbs and in OP no less!

With advanced apologies to the pancreas!

Classic!

To go with their PSL.

STEP 1: CHOOSE AN ICING —> STRAWBERRY STEP 2: CHOOSE 1 TOPPING —> FRUITY PEBBLES It’s probably been done too many times but that’s what I felt like that day and it was satisfying.

One of their house specials. I can’t believe I had 2 donuts in 1 sitting!

Love the lemon curd. 🍋

Yummy cake donut coated with locally handcrafted sugars of Far North Qld Cacao, Mint Oil + Sea Salt.

Happy National Doughnut Day! 🍩 I may have been a tad overzealous with filling these but I regret nothing! 😋 #NationalDoughnutDay #CrèmePâtissière #RaspberryJam

They’re really mini but it only takes one to take me back to Curtis Orchard. 🍎🍎🍎☺️☺️☺️

I think it’s been ~ 2 years since I had a donut. So of course, I’d choose to satisfy a 2-year craving with a “no guarantees it’d work”, first attempt at sourdough ones. And voila! I’m amazed they’re as unbelievably light and airy as they proofed up and cooked up. Filling them with homemade creme pat didn’t hurt either.

Last Krispy Creme I'll have in a while.

It's been a while Original Glazed®!

The Nigerian version of doughnut holes spiked with nutmeg and then rolled in spiced sugar. Addictive!

Sensational!

Ok, these guys know how to make donuts.

Chocolate donut powdered with special donut sugar

First time trying donuts filled with sambal.

Tasty snack!

My first time making doughnuts from scratch. I'm not a fan of deep-frying anything since I can't seem to get the oil at a temperature that wouldn't make the outside look burned while ensuring the dough is fully cooked. I lowered the temperature on a few occasions but they still emerged looking charred. Quite a learning curve here considering I didn't have the appropriate tip for injecting them with the jam either. They don't look great but they're decent in the taste department.

Had to have 1 to stave off a potential attack of the stomach before late dinner. The prospect of PB and strawberry jelly seemed good at first but I didn’t like it quite as much as I thought I would. Maybe it was the peanut butter I didn’t like? 🤷🏻‍♀️