Nuts about donuts? Here's where to get your donut fix

22 Mar 2022 07:23am
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Nestled in the bustling capital city, right next to Dataran Merdeka is a bakery like no other, housed in a colonial style building that one could easily pass by and mistake as an art gallery (which it also is!).

KLCG Confectionery & Bakery spans four generations of bakers and chefs whom all specialised in Asian cuisine and traditional toasts, that is, until 21-year old Herman Lee took up the torch.

Realising how hard the cronuts craze hit Malaysia a decade ago, Herman saw the potential in the trend, which has endured since it was first invented by Dominique Ansel in 2013.

"My great grandfather, my grandfather, as well as my father are all bakers and cooks.

"Some of their specialties such as the Hainanese chicken chop have been passed down and are now reflected in KLCG's menu, but KLCG is my take on the family business," Herman said, referring to the bakery's focus on pastries.

Cronuts were a big thing in New York, so Herman thought it would be a good idea to bring it here in Malaysia, where very few bakeries have taken up the task of offering them on the menu.

This is because cronuts aren't the easiest pastry to make - it takes three days of precise baking skills to make the perfect cronut.

"Cronuts share the shape and some of the flavours of a donut but have the flaky, buttery texture of a croissant," he shared.

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This simply means that cronuts are considered the flaky cousin - a hybrid between a croissant and a donut.

"We are proud to say that we are one of the few bakeries in town that offer this pastry on our menu," he added.

Herman then explained the lengthy and grueling process of making a cronut, which starts with kneading and laminating the dough.

It is then rolled together with a block of chilled butter to form the layers it is known for, after which it is placed in the fridge for a lengthy rest.

Then comes the even tougher bit- the frying.

"It has to be the exact temperature. If it is too hot or too cold, it will not come out the way it should be, which is flaky and buttery," Herman told Sinar Daily.

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The selling point of KLCG's cronuts however, is that the butter itself is not commonly used in local bakeries.

The butter is sourced and imported fron the Charente region of France, and this helps produce the buttery aroma and crispy texture of KLCG's cronuts.

When asked what makes KLCG so unique, Herman wasted no time in mentioning how every pastry served is served fresh daily.

"Our bakers come in at 4am to make sure our customers have a good and consistent experience with KLCG pastries," the Finance and Economics graduate said.

Also served at KLCG Confectionery and Bakery are croissants, a collection of French and Danish pastries, sourdoughs and bread.

The bakery has implemented a main course and ala carte selection into their menu, which includes a healthy mix of Western and Asian cuisine for all to order from.

According to Herman, customers must not leave without trying their signature cronuts as well as the strawberry mille feuille.

The bakery is open daily on Wednesday to Mondays from 9am to 6pm.

ADDRESS: 27, Jalan Raja Dataran Merdeka 50050 Kuala Lumpur


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Tucked in the neighbourhood of SS14, Subang Jaya is a spot called Sugar And I where you can find the softest, fluffiest bomboloni made with love.

Bombolonis are originally an Italian treat eaten as a dessert or snack and this has quickly gained a reputation among foodies here in Malaysia.

Sugar And I is founded by Syed Mohd Ilyas Syed Mahdhar and his sister. It all started when his parents had requested for them to bake some brownies which led them to bake for friends and neighbours.

Sugar And I is now known for its powdered-sugar dusted bombolonis with flavours that would make any sweet tooth salivate such as nutella, lotus biscoff, matcha, strawberry custard and more.

If you’re a chocolate lover, Ilyas recommends the monster cookie flavour as it’s filled with dark chocolate topped with the right amount of cookie crunch.

ADDRESS: 110 Jalan SS14/1, Subang Jaya


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Dough by Meg, the on-the-go cafe located in Kuala Lumpur is another place to get scrumptious bombolonis.

Being a former real estate agent, Lim Mei Qi, 26, started her business from home and with the support of her family, her business expanded to a café along Jalan Ceylon, Kuala Lumpur.

"It all started from the viral Dalgona coffee during pandemic season." she said.

Their bomboloni comes in unique flavour as classic pistachio, london fog earl grey, thai milk tea and sesame garlic cream cheese.

They also come different shapes where honey dew and strawberry cream fillings are 'sandwiched' between the dough.

ADDRESS: 9C, Jalan Ceylon, Bukit Ceylon, 50200 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur

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