There’s a fairly well regarded doughnut joint in Dublin called Aungier Danger, and the doughnuts there aren’t quite like any other doughnut I’ve had — they’re crispy.
They have a bunch of really interesting looking flavours, but I went with the Dublin Death Trap, which is pretty straightforward: it’s filled with vanilla custard, and topped with a chocolate ganash.
The flavours were great — the filling was really rich and custardy, and the ganash was admirably restrained in its sweetness, with a very pronounced dark chocolate flavour.
But the doughnut itself was just odd. The whole bottom was weirdly crispy, and as you can see from the picture below, there was a fairly thick layer of grease that soaked into the pastry. I have no idea if this was intentional or if there was just an issue with the temperature of the oil, but it actually wasn’t bad. It was a bit off-putting at first, but once you get used to it the crispy/chewy contrast is actually pretty satisfying.
I wonder if the crispy exterior is an Irish thing? I guess I’ll just have to eat more doughnuts to find out. Such is life.