Making Doughnuts with Cupcakes by SonjaJuly 13, 2017
Perfect recipes do not exist. Perfection is even more impossible to achieve when one tackles the basics, which are often untouchable. In this new video series, we explore our favorite versions of the basics in Manila, which come very close.
When Sonja Ocampo opened shop six years ago, she saw a gap in the market. Bakeries in Manila were mostly larger, corporate machines and lacked the personal touch of neighborhood outfits she grew fond of in New York. When the cupcake trend was at its peak, Cupcakes by Sonja was arguably the most popular of its ilk, and has stayed on, surpassing fads.
Recently however, Ocampo has taken the growing restaurant industry as a chance for reinvention by adding doughnuts to the store’s repertoire. This isn’t just by chance: Ocampo took a trip to Italy to study bombolonis, the Italian doughnut scarcely available here, before finding the recipe she uses today. Her product is a hybrid of the Italian staple and a particularly well-known doughnut from baker Justin Gellatly of St John and Bread Ahead, whose versions are so famous, even Prince Harry is a fan of them.
The result is our favorite doughnut in Manila, a fluffy mound of dough that is golden on either side after a quick and gentle fry. Each fat roll is rolled in sugar, then filled generously with all sorts of cream (classic vanilla or nutty gianduja are inevitable crowdpleasers, but we maintain that olive oil and basil makes for a genius combination). The process is so labor-intensive and delicate, that they’re only available on certain days of the week.
In this video, Ocampo shows us how these doughnuts come to life.
Cupcakes by Sonja
Cupcakes by Sonja is a bakery that specializes in cupcakes, custom cakes, and doughnuts.