Dough Nut

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).

Chelsea Bun

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.

Fruit Bun Loaf

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.