Don’t Doughnuts has a succinct menu of 11 flavours, with a new flavour appearing each week. Understated in sweetness and appearance, these doughnuts are distinctly different to the kind most of us are familiar with.
The dough itself is a soft-but-chewy sourdough-brioche hybrid, which contains a secret ingredient that imparts a bright and fruity flavour. None of the predominate flavours are saccharine and the most colourful ones, such as the strawberries and cream, often contain real fruit.
The dulce de leche has overtones of ginger; the garam-masala sugar is a spiced spin on a cinnamon doughnut; the classic vanilla glaze is made from Madagascar vanilla beans; and Vegemite spikes the salted butterscotch to provide a malty, savoury balance to the sweetness.
The burnt-Basque-cheesecake number is outstanding. The top is dipped in sugar and torched to an amber glaze, and a generous amount of blended-to-smooth Basque cheesecake is piped inside.
The shop space is vibrant, featuring a colour palette of neon pinks and purples on a backdrop of black (the owners say it’s a play on the “sinful” nature of doughnuts). A large window barters takeaway doughnuts and coffee by All Press.
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