Milk Jam Donuts

Our pillowy brioche pastry dough is raised for 24 hours before being cut and fried into a classic donut ring, then topped with one of our delicious made-in-house glazes.

Our brioche pastry dough is raised 24 hours before being cut and fried into a soft pillow to be stuffed and finished with a variety of house-made fillings and toppings.

Thin layers of butter and dough are repeatedly folded to create a laminated pastry, like a croissant, that’s cut and fried like a donut for a flaky outside and an airy tender honeycomb texture inside.