You’ll recall that a few days ago, I posted about the doughnut I ate at Aungier Danger, which had a bizarrely crispy exterior. I wondered: was that supposed to be crispy? Was the oil just at the wrong temperature? Or do Irish people like their doughnuts crispy?
Clearly, this could be my Watergate moment. Are Irish doughnuts crispy? The world needs to know about this. I’ve gotta blow the lid off of this thing.
So I went and ate a couple more doughnuts, obviously.
The first one was from a place called The Rolling Donut. I got the salted caramel pistachio doughnut, which was pretty good — pistachios turn out to be a surprisingly good compliment to the slightly salty, sticky caramel. The doughnut itself was a little bit too dense, but otherwise not bad. More importantly: not crispy. Not even a little bit.
On to the next one. I got the Ferrero Rocher doughnut from a bakery called Krust, which was kind of ingenious in that it looks like a standard ring doughnut, but it’s been injected with Nutella at multiple points along the circle.
Like the other doughnut, it was good but not great, and like the other doughnut, it wasn’t crispy.
So there you have it: the Irish people don’t eat crispy doughnuts. Aungier Danger just make them that way for some reason. Case closed.