Welcome to the baked doughnut evolution - Dum Dum Donutterie - where doughnuts are baked multiple times but not fried. These doughnuts are light, fluffy and sweet rather than oily and greasy - which let's be honest in some cases does the trick as well. They say these doughnuts have just teh right amount of fat. It all sounded too good, we just had to check out their new store at Boxpark.
Dum Dum don't only make 'traditional doughnuts', no that would be too easy. They also make cronuts, also known as crodoughs, and in this case croissant doughnuts. They are a mix between a croissant and a doughnut. We tried the the Zebra croissant doughnut - Layers of Croissant dough and chocolate croissant dough. Filled with chocolate butter crème and decorated with dark chocolate. I couldn't resist and had to try their Peter Andre's yum yum dum dum - I mean with a name like that. This little wonder is filled with Dulce de Leche crème and glazed while still warm and drizzled in chocolate.
The 'traditional doughnuts' come in a variety of flavours and fillings - we went for the double dipped almond glaze, the crème brûlée, the chocolate ganache and hazelnut and the strawberry purée fondant. So basically the only two we didn't try - now I really feel like a pig - were the raspberry preserve and the banatoffe. Oh well I guess we have an excuse to go back.
The result was an empty and sad looking pink box. I found the Zebra cronut absolutely delicious and delighted it didn't have all the oil from a traditional cronut - which was my big disappointment with the cronut, and that filling was just perfect - chocolate butter crème and decorated with dark chocolate. My favourite was probably the traditional crème brûlée doughnut which was filled with fresh custard creme coated with a crunchy caramel glaze.