Fluffy spheres piped with hot jam and rolled in sugar, chocolate custard spliced into springy sweet bites, rings of deep-fried dough glazed and crowned with popcorn. There’s no doubt about it, we are in the grip of a global doughnut obsession. We wake up at 6am and stand in line at a bakery, we’re crossing them with croissants, we’re sticking them on top of milkshakes. From Tasmania to Brisbane, Sydney to Melbourne, we’re dough-nuts about these morsels. Here’s our pick of the best dough-with-a-hole bites across the country.
Italian style, custard filled at Baker D. Chirico, Melbourne
These dainty little balls are small enough to balance beside your espresso cup so you can call it breakfast. Melbourne’s Baker D. Chirico’s bombolino are filled with speckled vanilla bean custard, and the dough is flecked with subtle citrus peel that gives these an edge. While you’re there, pick up a loaf of excellent bread.
Baker D. Chirico