Our Dough nuts are made fresh daily. Just like our Bread and our other Buns.
Yes, we know there is no point in hiding it, but to cook a dough nut it needs to be deep fried (not oven baked). Like in most of our product we use Vegetable Oil where ever we can.
If you are looking for the oven baked sweet roll with icing we call them either “Finger Bun” or “Coffee Roll”.
So what types of Doughnut do we normally have?
Of course there is the Long Cream and Jam. Rolled firstly in Cinnamon Sugar, with either our Whipped Mock Cream or Whipped Fresh Cream and a bead of Raspberry/Plum Jam.
Jam Doughnut- of course if we were in America this would be the “Jelly Doughnut”, but we are not! So we won’t! This is rolled in Cinnamon Sugar before the Jam is piped in.
If its just a Cinnamon Doughnut that you seek, we have them as well. Either twisted or made as a figure of “8” ( We like to think they get more surface area to get more Cinnamon).
Sometimes this Bun may be referred to as an Elephants foot.
Call it which ever, and there is a good chance we know what you are talking about.
This Bun is made to share with a group.
Its made using our Fruit Bun Dough that has a mixture of Spices and Sultana’s (Australian 3 crown) through the dough.
We put a filling of diced and blanched New Zealand Apple in before we bake the Bun.
After baking , we coat it with our Sugar Glaze and finish it off with our Whipped Sugar Icing. Sometimes we will dust the icing with Coconut.
Made as a large Bun to share with others (looks like a big doughnut).
This bun is made using what we refer to as our clear Bun Dough (no fruit or spices). It then has a bead of Caramel Paste placed into its centre before baking.
After baking, we coat it with our Sugar Glaze and finish it off with our Whipped Sugar Icing. Sometimes we may then sprinkle crushed Peanuts on top, or dust the Icing with Coconut.
Made with our Fruit Bun Dough that has a mixture of Spices and Sultana’s (Australian 3 crown) through the dough.
The dough has a layer of Raspberry/Plum Jam applied before being rolled into a scroll.
After baking they are sprayed with Sugar Glaze and either finished off with Cinnamon Sugar or Whipped Sugar Icing.
Made using our Sweet Bun Dough, baked with either a filling of Blue Berry Conserve, or Caramel Paste & Californian Walnuts.
After baking a coating of Sugar Glaze, and finished off with a drizzle of white sugar Fondant.
Just like our Iced Fruit Loaf (around the same size) it is ideal for sharing at morning or afternoon Tea with friends or family or even as a desert.
Although this particular Bun is best described as a Braid it correctly termed a “Faux Braid”. When being made it is rolled, and cut in such a way making it easy to “Pullapart”.
There seems to be a bit of controversy about what this is called.
I myself grew up calling it a “Tea Bun” and to be honest a lot of our customers call it that as well.
It possibly earned this title because, when we were having guests over for “Morning Tea” or just as a treat for “Smoko” there was almost always one of these in the table setting. It would then be sliced (free hand) to various widths and receive a copious slathering with “real” butter.
After a bit of searching the internet the closest I could find to describing what we make here is an “English Fruit Loaf”.
So what am I talking about.
This is a loaf made from our bun dough with a mixture of Spices and Sultana’s (Australian 3 crown) through the dough.
Rolled into a oval loaf around about 30cm long.
After Baking it is glazed with a Sugar glaze.
Its may then be finished with Cinnamon Sugar, Whipped Sugar Icing, or the Sugar Icing dipped into a mixture of shredded Coconut and Cake Sprinkles.
Just like our white Flour (unbleached) and Wholemeal Flour, the Grain we use for our Daily Fresh Baked Multi-Grain Bread and Bread Rolls comes from an Australian Family Owned Flour Mill. http://benfurney.com/
The mixture of grains we currently use are:-Wheat, Triticale, linseed, Corn, Mung Beans, Rye, Soybeans, Chick Peas, Canola Oil (content may vary due to seasonal availability).
Although some of these grains are softened before we receive them, our process involves a further softening process.
So when you buy your loaf of “Fresh” Bread or Bread Rolls, do you ever ask yourself the question.
“Where was this loaf last night?”
Here’s some possible answers:
Was it already on the shelf in the store (for who knows how long).
In a Truck maybe coming from a warehouse or distribution centre.
Maybe thawing before being baked.
So then you start wonder “How Fresh is it really?”
Or “Well it must be fresh otherwise a preservative would need to be added to keep it “Fresh”, How do they do get it to last if they claim its preservative free”
If you care enough, you can find those answers online how this can be done without adding to the dough.
There is an alternative to ensure the Bread you get is freshly made.
By time most people in our Town are in bed, our Bread, Bread Rolls and Buns are still just flour in a bag.
This means the loaf of Bread, Bread Rolls, or Buns you buy in the morning are less than 24 hours old.
So next time you buy a Bread Product ask yourself “How Fresh is this Bread, and how much longer will it still be palatable.
What Flour do we use?
The Flour we use is unbleached and made from Australian grain.
Our Flour comes from an Australian and Family owned flour mill. http://benfurney.com/
Done in a classic German style, we make our Bee Stings using our own sweet dough recipe, filled with Fresh Custard Cream and topped with Almond flakes.
We offer two sizes to enjoy.
One size for the individual, and one that is ideal to share around with Friends or Family.
Not forgetting just like our Bread, and Bread Rolls. Our Buns are made Fresh Daily
Well the time is coming up quickly for people to start considering their Bakery needs for Christmas Celebrations.
If you are planning an Event, just a family event or a mega barbecue. Now’s the time to let us know.
Even if you haven’t got confirmed numbers (usually only need 24 hours from pickup for final quantity).
Our Last Bake for the Year will be the Friday Night 22nd of December (2017).