Our series This One Thing is all about celebrating dishes that taste as good as they look, so when I was scrolling through social media and came across these killer images of Strollio’s Lunchonette’s custard doughnut, I thought: “That is a sweet treat I need to get my hands on — stat!”
Adding a doughnut to your day is a surefire way to improve its overall vibes, and this doughnut is one of Perth’s best.
We reached out to the Strollio’s team to find out all the details about this truly delicious doughnut.
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How: Baker Nathan Alexander makes the doughnuts using brioche dough. He explains that this is a “yeasted dough enriched with eggs, milk and butter” and doesn’t contain water, which helps to make sure it’s not too sweet. It has a “fluffy texture and [the] sourdough-like zing comes from pâte fermentée, which just means adding a bit of old dough to the mix and letting it do its thing while it proves.” The dough is hand-shaped into bombolini-like balls and “fried nine at a time in our little table-top doughnut fryer” in vegetable shortening. Each doughnut is filled with what Alexander calls “a no-frills, four-ingredient custard that we make with free range egg yolks each morning” and then dipped into a vanilla glaze.
Cost: $6
Where: Available at Strollio’s Lunchonette on weekdays from 7am to 5pm and on Sundays between 10am and 4pm.
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