Rhubarb and custard doughnut

Description

Our own recipe plain brioche dough, made in small batches with a bulk fermentation of up to 48 hours for maximum flavour. Generously double hand filled with our freshly made rhubarb jam and creamy custard filling. Made using local Timperley Early Rhubarb grown in Evesham & milled flour, organic milk, thick cream and free range eggs. Nostalgia in a doughnut.