Donut Papi, known for their Asian-inspired doughnut flavours, opened their first permanent store in Redfern in December 2017 after selling their baked goods at various markets across Sydney for two years. In 2021, we tried their doughnuts at their pop-up, Donut Papito. Although that particular pop-up is no longer operational, they relocated their permanent store to the heart of Marrickville in 2023.
Calamansi Poppyseed ($6.80)
The yeast-raised doughnut was tender, light, fluffy, and not oily. The calamansi glaze provided a gentle sweet citrussy acidity recalling the juice of the fruit rather than the oils. The yeast-raised doughnut was tender, light, fluffy, and not oily. This allowed a savoury quality from the doughnut to shine, while poppy seeds added subtle texture, making it the preferred fruity glazed doughnut.
Pineapple Glazed ($7.00)
Unexpectedly, the glaze was made from cooked-down pineapple. While it captured the sweetness of pineapples, it lacked their fresh acidity and gave an overly wet texture to the doughnut. Despite the authentic pineapple taste, the cooked flavour diminished the nostalgic appeal typically associated with pineapple doughnuts.
Pandan Coconut Glaze ($7.00)
The pandan flavour was noticeable when tasting the glaze alone, but when combined with the doughnut, its grassy vanilla notes faded, leaving a predominantly sweet icing taste with the toasted coconut adding a subtle texture.
Marrickville Mocha ($6.00).
This was not their typical yeast-raised doughnut but a cake doughnut, dusted lightly in cinnamon, with the interior being exceptionally moist, light, and tender. Topped with a generous layer of vanilla glaze and a sweet instant coffee mix, the glaze struck the perfect balance of sweetness and its ratio complemented the doughnut well.
Caramel Apple Fritter ($8.50)
Made from residual doughnut dough, this fritter had a notably denser and drier texture compared to the doughnuts. There was scant apple filling, meaning it lacked the necessary fruity acidity, resulting in an excessively doughy and sweet profile, with the caramel sauce being excessive.
Blueberry Bear Claw ($8.00)
This bear claw returned to the tender, fluffy texture of the doughnuts, with swirls of blueberry jam providing a touch of fruity acidity that complemented the doughnut’s savoury quality. The glaze added just enough sweetness to achieve a balanced flavour profile, a stark contrast to the unpleasant sweetness of the previous fritter.
Cinnamon Scroll ($7.20)
This pastry resembled a variation of a regular cinnamon doughnut. The glaze served as the primary sweetness, preventing the doughnut from becoming overwhelming despite its substantial size. The cinnamon, thinly spread, delivered a subtle sweet woody flavour to each bite without bitterness. However, while enjoyable, it didn’t offer the same satisfaction as an IKEA cinnamon bun or a laminated cinnamon scroll.
In summary, while Donut Papi’s doughnuts had a delightful tender and light texture, some flavours lacked the finesse expected of such highly priced doughnuts. We’d opt for Doughnut Mum’s more affordable options, despite similar flavour issues.
Donut Papi is located at 139 Marrickville Rd, Marrickville NSW 2204.