"Nguyen makes doughnuts from a brioche dough that folds in roasted sweet potato puree to add more moisture and a caramelized sweetness. They come filled with passionfruit curd — too popular to take off the menu — and other rotating flavors like pandan coconut cream, Thai tea, or Vietnamese coffee. She has a mochi cruller made out of the glutinous rice paste that produces an extra-chewy texture that’s prized in East Asian cultures." - Gabe Hiatt
