Viral Japanese bakery TruffleBAKERY is marking its first anniversary in Hong Kong with the launch of a stellar addition to its truffle-laced pastry line-up.
Joining the signature white truffle salt bread and chocolate truffle salt bread is the truffle salt doughnut (HKD25), which debuted a few months ago back in Tokyo. With no water added to the dough, these “nama” doughnuts are crafted with cream, milk, yoghurt, and egg and undergo an 18-hour fermentation process to achieve a distinct soft and bouncy texture.
This sweet-meet-savoury doughnut is filled with cream infused with both white truffle salt and black truffle, but there’s another doughnut now on the menu in Hong Kong that veers purely towards the sweet side of the spectrum, the lemon yoghurt doughnut (HKD25).
These two new doughnuts can be yours daily at 11:30AM, 2:30PM, and 5PM until they sell out.
If you miss out on the doughnuts, TruffleBAKERY’s limited-time festive items make for great consolation prizes. The bakery is currently offering a rum-infused rendition of stollen (HKD130), a classic German fruit and nut cake, alongside the return of the fan-favourite cardamom bun (HKD23) to the flagship shop on Matheson Street in Causeway Bay.
TruffleBAKERY, G/F, The Hedon, 11 Matheson Street, Causeway Bay, WhatsApp 6922 3058
TruffleBAKERY, B2/F, SOGO, 555 Hennessy Road, Causeway Bay, WhatsApp 6922 3058
