Bakers Paul Allam and David McGuinness of Bourke Street Bakery use their master brioche dough for a variety of sweet and savory pastries. These fluffy cinnamon-sugar donuts filled with milk-chocolate ganache, are perhaps the biggest crowd-pleasers of the bunch, so you’ll want to make the batch.
Adapted from Bourke Street Bakery: All Things Sweet: Unbeatable Recipes from the Iconic Bakery (2018) by Paul Allam and David McGuinness. Published by Murdoch Books.