The popularity of doughnuts has increased its presence in India's bakery shops, and also its varieties. Now you can have your doughnuts in a variety of flavours, ranging from coconut to chocolate to even mango. This refreshment has become so popular that to cater to the growing demand, special outlets are emerging, which are offering doughnuts and coffee. Even international doughnut chains has successfully launched innovative range of doughnuts in the emerging Indian market.
Doughnut can be described as a simple and sweet piece of deep-fried dough. Though they mostly come in sweet tastes, doughnuts can occasionally be savoury too. The south Indian vada is an example of a savoury doughnut. They can be shaped as rings, and also as flattened spheres, often containing fillings. Doughnuts can also be shaped as balls, and ears. Though they could be prepared at homes, they are most often seen adorning the shelves of bakeries. The ring-shaped doughnuts have a hole in the centre, which adds to the beauty and also the enigma behind this popular snack.
You would never have thought that a humble piece of fried dough could have so much popularity, and consequently, business potential. But walk into any reputed bakery in Delhi, Mumbai or other metros and one of the snacks on offer would likely to be doughnuts. In fact, this round piece of dough with a hole in the middle has become so popular that many doughnut joints have opened up in different parts of our country, amply showcasing its national popularity. The possibility of doughnut restaurants is also not that far away.
Doughnut restaurants? You have every reason to sound amazed. How many doughnuts can a person eat at one go? Two? Three? Well meet Dale Boone, originally from Atlanta, U.S., who earned himself his 24th world record by wolfing down 44 doughnuts in 12 minutes, leaving his rivals gasping at India's first 'World donut eating championship', held in Bangalore.
Esta historia es de la edición October - November 2022 de Bakery Review.
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Esta historia es de la edición October - November 2022 de Bakery Review.
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