Last week in London I found the Dum Dum Donutterie completely by acident. Cupcake shops and cookie counters might now be a standard high street installation but I had never seen anything dedicated to the doughnut before.
Despite being on our way to The Modern Pantry for afternoon tea, we went in to try a few. The branding looked cool (as it should do for a space at Shoreditch’s avenue of pop ups at Boxpark) and the doughnuts in the window looked snazzy.
Dum Dum is the brainchild of Paul Hurley, a man who has been making doughnuts since 1997 and travelling the world over in his quest to find the perfect recipe. Enough, I think, to call himself an artisan doughnut chef.
His secret is to bake the doughnuts rather than fry them. It allows for better control over the amount of oil used and reduces the fat content by more than half (so they’re practically healthy). It also helps that the flavours are fun – crème brulée and banoffee – and the ingredients of the highest quality.
Because they are baked freshly everyday, when the donought are gone, they’re gone. We got there in time to try the traditional raspberry preserve and the raspberry crème cronut. Both of which were extremely tasty. Here is a picture of my friends proving as much:
Unit 31 Boxpark, Shoreditch