Every Wobble donut starts the day before you eat it. At 2pm, while the shop is full of shakes and sprinkles, the night dough goes into the big mixer.
Why so slow?
Time does what no machine can. As the dough rests in the fridge overnight, the yeast works slowly, building flavour and those big, soft air pockets that make a donut wobble when you shake it. (Yes, that's where the name comes from.)
A good donut should bounce back when you poke it. Ours bounce twice.
The morning shift
At 6am the dough is rolled, cut and proved again until it's puffy. Then it's fried for exactly 90 seconds a side, and glazed while it's still warm so the glaze sets thin and shiny.
- Real butter, never margarine
- Free-range eggs from upstate
- No mixes, no preservatives
Taste the difference: see today's flavours or build a box.