Doughnuts worth the calories
The Sunday Times puts together a panel to dive into some chocolate and hazelnut doughnuts and come up with the top five
Sign up now: Weekly recommendations for the best eats in town
PHOTO: GAVIN FOO
Eunice Quek Food Correspondent , Eunice Quek
Stuffed doughnuts are all the rage now in these stressful times. The deep-fried dough balls saw a surge in demand during the circuit breaker period, when craving for sweet nostalgic treats peaked.
Expect to wait about a month to get your hands on the doughnuts from Burnt Ends Bakery - the spin-off bakery arm of one-Michelin-starred Burnt Ends restaurant. Meanwhile, Sourbombe Artisanal Bakery's sourdough bombolini (Italian stuffed doughnuts) get snapped up in under 10 minutes when preorders are released.
