In times of blink and miss

Insta-worthy food trends, thank goodness there are some that stay true to the hype. Brioche doughnuts is a case in point. Tad crispy on the outside and soft, buttery on the inside, it’s their drool-worthy filling oozing out of the bun that makes you fall in love at the first bite. Made in small batches, the dough is prepared  with carefully weighed, high-quality butter and eggs, then fried to perfection, giving out just a little tempting ooze of the filling. It’s almost a conspiracy to make fried desserts fashionable again.

It’s not a new fad, though.  Brioche doughnuts have a documented history that dates back to 18th century Paris. The world over, they go by names like—bomboloni (Italy), krapfen, kreppel and berliner (German), and paczki (Polish), or are simply called “filled doughnuts”. These must be baked and consumed fresh, because the filling can make the brioche soggy. However, once you’ve tasted these, it’ll be hard to go back to the conventional doughnut.