You've probably never been jealous of a donut before, but you will be after watching these Krispy Kremes go under a chocolate glaze waterfall. In this golden age of food porn, this has to be up there with the sexiest of sexy food videos. Warning: the video will make your mouth water.
After the dough is mixed and proved (the exact recipe of what goes into the donuts is a secret), it's cut into perfectly shaped rings and goes into a "donut sauna" for 43 minutes to prove some more. It's then flipped into the fryer, cooks for an equal amount of time on each side, before making it's way to the main event: the chocolate glaze. The final product (which I'm sure you're familiar with) looks a little like this.
The machines start up at 4 am every day, and every batch of dough produces 504 donuts. 22,000 fresh donuts are made at every hot light store a day - which is 55,000 a week, and 16 million a year. I think even Homer Simpson himself would be satisfied with that amount.
Krispy Kreme creates five different types of dough - original glaze, chocolate doughnut, shell, wet shell and a doughnut bite, and any doughnuts that are left over in stores or ones that aren't perfect during production are made into pig feed. Lucky pigs.
If you're feeling quite porky yourself and Krispy Kreme donuts just aren't enough, I'd like to humbly suggest embarking on a trip to Australia. What if I told you that some mad (I prefer to think of them as "genius") food scientist has managed to combine the two to make something heavenly? Here to take the coffee and pastry world by storm is the coffee cup doughnut, launched by the Kenilworth Bakery in Australia.
Kenilworth Bakery's coffee cup doughnut, created by barista Fernando Santi, is a hollowed-out cinnamon-dusted doughnut. If that wasn't enough, the hole is lined with Nutella and then filled with a shot of espresso, steamed milk and a lot of foam.
Sounds like the stuff of dreams right? Well, dreams can come true if you believe hard enough. Jenna Saunders, owner of the bakery cannot speak more highly about Santi, saying "Our new barista is out of this world,” in an interview with local news outlet Sunshine Coast Daily.
Sanders said Santi worked closely with her baking team for about a week to test the coffee cup doughnut idea. She's incredibly thrilled with the final result. I think the whole of Australia (and the world) are thrilled with this too.
While the idea of sipping a coffee from a scooped avocado sounds like a breakfast journalist's fever dream, filling a doughnut with coffee or hot chocolate seems just as normal as dunking the pastry in a drink.
If you can't fly, sail, or teleport your way to Australia to sample Kenilworth Bakery’s creation, it probably won't be too difficult to MacGyver up your own version of the coffee cup doughnut.
What you'll need to do is take a filled doughnut from your favorite bakery (jelly would probably be less messy than cream), or make your own doughnut, hollow it out, add a smear of Nutella and pour in a shot of espresso. I can't do anything about the leaking, unfortunately.
