The Doughnut Re-emerges, Prouder than Ever

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Back to the classic doughnut, the unforeseen gastronomic trend.

Between the optimist and the pessimist, the difference is droll. The optimist sees the doughnut; the pessimist the hole! – Oscar Wilde

A few months ago I wrote about the death of the humble doughnut. I loudly claimed that the US obsession with hybrid pastries was taking over the world; that cronuts, bruffins and dangles were the new snack du choix. I stand corrected. I hadn’t yet come across Vicky’s Donuts, a bakery in Hackney, East London that specialises in handmade, raised doughnuts using only the very best ingredients.

Vicky is a doughnut purist and she puts the hybrid-movers and shakers to shame by putting the original pastry back on the map. And when I say purist, I mean her dough, which is made in small batches using free-range eggs and whole milk and contains no artificial preservatives or flavourings. A far cry from the rubbery stereotype we have become used to seeing in coffee shops. It is that stereotype that drove Vicky to open her own bakery, “I love coming up with new ideas and seeing people’s faces when they see them for the first time. There’s something very therapeutic about the baking process – creating something methodically from start to finish, adding creative touches to it. Nothing beats it for me, I just love it! People often ask me if I’m fed up of the sight of donuts as I make so many, but I don’t think I could ever get bored of them. They’re so versatile, there’s endless opportunities to come up with something new.”

Convinced that the perfect doughnut should be consumed on the day of baking, Vicky starts her day at 4am to ensure daily fresh fare. She takes the typical American snack and then throws batch-fulls of inspiration, innovation and a bit of cheeky fun into her inventive shapes, colours and extracts. Flavours are a combination of classic favourites (The Vanilla Bean Dream, a raised donut with vanilla bean glaze) and inventive originals like The Big Easy, topped with salted caramel, chocolate and pretzels or the decadent but divine The Reece’s, a doughnut filled with peanut butter cream, dusted with sugar and drizzled in chocolate – perfectly delectable and Vicky’s personal favourite. Mini doughnuts are also available as well as mouth-watering custom-made batches in any shape from dinosaurs or lips to pizza slices!

And so I admit defeat in the wake of Vickys Donuts, I’ve been converted back to the archetypal doughnut because of its twist. And it is that twist which blasts the Homer Simpson image of doughnuts out of the oven! But I now stand should to shoulder with Matt Groening (Simpsons creator), who asks: “Donuts. Is there anything they can’t do?”. The answer is no – Vicky’s Donuts will put a smile on even the biggest cynics face. Give it a try – I dare you!

Vicky takes orders for 12 donuts or more and provides custom orders and event packages.

For more information or to make a booking, Email Vicky

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