SINGAPORE - 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 pre-orders are released.
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