Never since the renaissance has there been a revival so rampant like that of the humble doughnut. Mostly made with yeast leavened dough that’s been deep fried and coated in sugar, the humble treat with a hole has now been refined and expanded to gastronomical proportions, with every filling, frosting, and topping you can get.
In other words – in this day and age – there’s no reason to produce a bad doughnut.
So when I saw The Whisk and Crumb at the Parramatta Lovers Markets, I instantly caved to my sugar cravings. After all, who can resist chocolate topped doughnuts with popcorn, peanut butter, milky ways, and other delicious things designed to trigger an insulin spike to end all insulin spikes?
Unfortunately, these doughnuts are better conceptually than in execution. And expensive, to boot. Two tiny doughnuts cost $10 (or $5.50) for one, and while the toppings were inventive, the texture of the actual doughnuts were cakey, and dry. And if I wanted to just buy candy, I would’ve just gone into the confectionary aisle and bought candy.
So much promise, so much disappointment. D’oh!