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Chocolate Donut |
Strawberry Donut) | Caramel Donut |
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| Passionfruit Donut | Cinnamon Donut | Sugar Donut | Jam Ball |
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| Sugar Twist Brioche | Chocolate Jam Ball | Vanilla Glazed Donut |
Rather like our Mighty Muffin experience, I have to confess to having been a bit snobbish about donuts. Except for the pineapple glazed ones I had eaten as a boy on a US Air Force base in England, I thought donuts were all a bit ho hum - icing too sweet and dough often too oily. Customers used to ask us for them but we would refer them elsewhere. Again, there were persistent customers who kept asking us to make a "better" donut. When we asked what they meant we were consistently told there were "no good donuts in Sydney!". Always keen to oblige, we did some research and discovered that in a tiny shop in Mitchell, ACT, there were two brothers, Valtere and Morris Rao, making absolutely DELICIOUS donuts. We immediately went to see them and quickly started "importing" donuts from the Capital Territory on a daily basis, much to the delight of our customers. However, the long road trip tended to shake them up and damage them too much and, when we explained the problem to Valtere, he generously offered to come to Sydney and show us how to make them. That's how we came to make the best yeast donuts in Sydney, cooked in low cholesterol vegetable oil!
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