We have slightly tweaked our brioche dough recipe to make a tender, buttery doughnut that will definitely not be as light as a regular doughnut but nonetheless, melts in the mouth & packs a punch with flavour. As with the brioche, this dough also goes through overnight fermentation, developing beautiful flavour and lightness.
We have concocted some classic and not so classic flavour combinations as fillings. House made lemon curd, pistachio custard, caramelised milk custard and of course Belgian chocolate.
Super addictive and great with coffee.
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