Head on over to the official @instagram page to take a behind the scenes look at all things Vicky's Donuts on their stories for the next 24 hours 🍩🍩🍩 *Disclaimer* may result in many donut-related cravings.
We'll be serving up some shamefully good donuts at KERB's It's Only Arctic Roll But I Like It - on from Friday 21 - Saturday 22 July.
Celebrating the best of guiltiest pleasures, think fish & chip with mushy peas in a wrap with a side of curry sauce (Kolkati), Vienetta ice cream (Le Choux and Nonna's Gelato) and my fave, CRISP SANDWICHES from the amazing Project Sandwich.
Here's what we'll be dishing out:
Strawberry milkshake - vanilla glazed donut, strawberry cream filling, all to be sucked through a white chocolate straw
Mint choc chip - chocolate glaze, mint creme and chocolate coated popping candy
The Lucky Charm - malted milk glaze and lucky charms sprinkles
Tunnocks Tea Cake - marshmallow filling, shortcake and milk chocolate glaze
Caramac and biscoff - caramac glaze and biscoff crumbs
SEE YOU THERE DONUT FANSSSSSS
We've been away for the past few days working on an exciting project! We're now back so throw up your hands for dat donut love 🤗
Alternatively, you can order some peaky merch over here.
Big donutty love, Vicky X
We're closed until July 13th to work on a super (secret) exciting project! All will be revealed very soon.
Online and custom orders will be put on hold until we're back open from Friday 14th July, so get yo' donut fix booked in for then!
We'll also still be at Victoria Park Market every Sunday so come on down 🍩🍩🍩
I'll be at the brand new Victoria Park Market from Sunday 18 June serving up seasonal donuts and ice cream donut sandwiches!
We're there for 4 weeks on these dates:
Sunday 25 June
Sunday 2 July
Sunday 9 July
Come on down! I'll be there from 10am-3pm each day.
Where to find Victoria Park Market:
THANK YOU to everyone that came down to Granary Square for KERB NOSHVILLE last weekend! We had the best weekend serving up the D's to you guys and sold out a record 4 times on Saturday 😱 Thanks to everyone that stuck around while we made more! You da best.
On 21 June, I'll be teaming up with The Barbican to show you how to make your very own galaxy donuts. Exclusively for Barbican members to celebrate their Into the Unknown exhibition, tickets are available here and include 6 donuts in total, a fancy box to take them home in (if they last that long) and cocktails to get you into the decorating spirit.
Friday 2nd - Saturday 3rd June
@ Kings X Granary Square, N1C
-Apple Pie: Cinnamon apple filling, vanilla glaze, pic crust crumbs
-Snickers: Chocolate, peanut & caramel
-Lemon Meringue Pie: Lemon curd filling, toasted meringue, pie crust crumbs
-Maple & Pecan: Maple glaze, toasted pecans
See you there for sunny skies and all of the D's ✌️
Looking for something eggstra special to make this Easter? Check out this DEELISH chocolate coconut freakshake made using Malibu, topped with a donut and served in an easter egg (best drinking apparatus ever amitrite?)! It's pretty naughty, but hey! If you can't eat all of the chocolate this weekend, when the heck can you?
Here’s the recipe:
Coconut donut topper
500g strong white bread flour
60g caster sugar
2 medium free range eggs
10 grams salt
14g dried yeast
125ml whole milk, warm
3 litres vegetable oil
Place the flour, sugar and butter a large bowl. Make two wells in the flour at opposite sides of the bowl and add the salt to one, and the yeast to the other.
Break in the eggs and add the warmed milk. Measure out the water to have it ready at your side.
If you’re using a stand mixer, attach the dough hook and mix on the slowest speed setting whilst slowly pouring the water into the dough mixture. If you don’t have a stand mixer, use one hand to bring the dough together and the other to add the water. Once all the water has been added and all the ingredients have been incorporated, you'll have a sticky, wet mixture.
Knead in the mixer on a slow setting for 8 minutes or on a floured surface using your hands for 10 minutes. When it’s been kneaded enough, it’ll be smooth, elastic and have a shiny surface.
Put in a clean bowl and cover with a damp tea towel for one hour.
Grease 2 oven trays with a tbsp vegetable oil.
Cover your hands and sprinkle a flat surface with flour. Tip out the dough and knead with your hands a little to form a ball.
Sprinkle the rolling pin with flour and roll out the dough to around 2cm thick.
Use a round-donut cutter with a hole in the middle to cut out ring shapes and place onto the greased trays. Knead any leftover dough and roll out to repeat the process until you end up with rings. Leave to rise for 30 minutes.
Preheat deep fat fryer or oil in a heavy-bottomed pan with a thermometer to 180 degrees C.
Use a fish slice to carefully pick up each round of dough and then drop the dough into the fryer, cooking each one for around 60 seconds on each side or until golden brown.
Remove with tongs and place onto a baking tray lined with a paper towel to soak up any excess oil and leave to cool.
300g icing sugar
50 ml coconut milk
50g Coconut shavings
Mix together the icing sugar and coconut milk until smooth.
Dip the mini donuts halfway into the icing and pull out gently, twirling as you do to get rid of any excess.
Immediately sprinkle with coconut shavings so that the icing catches them.
400ml good quality vanilla ice cream
40ml coconut milk
Using a blender, stand mixer or handheld whisk, beat the ice cream until it’s lump free. Gradually mix in the Malibu.
In a small bowl, whisk together the cocoa powder into the coconut milk to make a thick chocolate cream-like substance.
Add the cocoa/coconut milk mixture to the Malibu/ice cream mixture and mix again to form a thick, creamy milkshake.
Good quality white chocolate easter egg (I went with one that measured 15cm in height and weighed 220g)
Pink edible glitter
100ml Whipped cream
Mini bottle of Malibu
With a sharp knife, carefully cut into the top of the chocolate egg and give it a little shimmy to make a small hole.
Using your hands, gently break pieces off around the hole you just made to give yourself an opening around 8cm in diameter.
Spray the outside of the egg with the pink edible glitter and leave for 2 minutes to dry.
Pour the milkshake into the opening and top with whipped cream, the mini donut, straw, Malibu miniature bottle and cocktail umbrella.
Tip: The temperature of the ice cream in the shake keeps the egg from melting and allows it to act as a (delicious) serving apparatus!
We're looking for a social butterfly who can surprise and delight customers at parties, events and festivals to be our new Events Assistant.
You'll be friendly, energetic and positive and super capable of working closely with others in a team. You'll also be trusted to take charge and work on your own when needed.
We have events booked in from now until September we're looking to hire for. Most shifts will be on evenings Thursday - Sunday between the hours of 5:30pm - 10pm and on weekends between 12-10pm. All locations are based in Zones 1- 2 London.
- Giving the best chat possible to our lovely customers to make sure each one wants to come back for more.
- Handling lots of donuts carefully and hygienically, making sure they reach mouths in perfect condition.
- Handling cash and debit/credit card payments quickly and with accuracy.
About the job:
- Between 8-32 hours per week, depending on availability.
- To be based within London Zones 1- 2.
- Flexibility is desired although we can work shifts around your schedule. Availability Thursday - Sunday is essential.
- Experience in food, retail or hospitality preferred but not crucial.
Opportunity to develop - we’re a small business that’s growing super fast. As a result, we have more roles opening up, all of which you’ll have first dibs on should you want to progress within the company.
Interested? Hit us up at email@example.com attaching your CV and a little info about yourself. Look forward to hearing from you!
SUPER excited to announce that we'll be in Selfridges this weekend, selling special Mother's Day donuts as well as the usual faves! We'll be in the Food Hall from 9:30am - 9pm Friday & Saturday 24 & 26 March and 11:30am - 6pm Sunday 27 March. Come down and say hi!
HAPPY NEW YEAR! We're back feeding you up with dem D's at KERB at The Gherkin on:
Thursday 5 January 12-2
Thursday 12 January 12-2
See you then! And holler at us on firstname.lastname@example.org if you'd like to pre-order any 🍩🍩🍩 for collection on the day.
As part of Tatty Devine's Advent Calendar this month, we're showing you how to make shiny, sparkly donuts, inspired by their Christmass-y jewellery!
Head over here to take a look.
And if you fancy making the donuts from scratch, here's the recipe:
Preparation time: 1 hour 45 minutes plus 1 hour 30 minutes proving time
Cook time: 15 minutes
Makes 12 donuts
550g strong white bread flour
2 medium free range eggs
14g dried yeast
160ml whole milk, warm
3L vegetable oil, plus extra for greasing
Biscuit cutters (I used a star and a heart shape)
Deep fat fryer or heavy-bottomed saucepan & thermometer
1 Place the flour, sugar and butter in a large bowl. Add the salt and yeast. Break in the eggs and add the warmed milk. Measure out the water to have it ready at your side.
2 If you’re using a stand mixer, attach the dough hook and mix on the slowest speed setting while slowly pouring the water into the dough mixture. If you don’t have a stand mixer, use one hand to bring the dough together and the other to add the water. Once all the water has been added and all the ingredients have been incorporated, you'll have a sticky, wet mixture.
3. Knead in the mixer on a slow setting for 8 minutes or on a floured surface using your hands for 10 minutes. When it’s been kneaded enough, it’ll be smooth, elastic and have a shiny surface. Put the dough in a clean bowl and cover with a damp tea towel for 1 hour. Grease 2 oven trays with a tablespoon of vegetable oil.
4 Cover your hands with flour and sprinkle a flat surface with it too. Tip out the dough and knead with your hands a little to form a ball. Sprinkle the rolling pin with flour and roll out the dough to around 2 centimeters thick. Use a cutter to cut out shapes in the dough and place these onto the greased trays. Knead any leftover dough and roll out to repeat the process until you end up with 12 pieces. Leave to rise for 30 minutes.
5 Preheat a deep fat fryer or, using a thermometer, bring the oil in a heavy-bottomed pan to 180 degrees C. Use a fish slice to carefully pick up each piece of dough and put it into the fryer or pot, cooking each one for around 60 seconds on both sides or until golden brown. Remove the cooked donuts from the oil with tongs and place onto a baking tray lined with a paper towel to soak up any excess oil. Leave to cool.
Look what happened yesterday! The lovely Sergio and Angie got engaged at our market stall at KERB Kings X.
Visiting London from Spain for 4 days, Sergio decided to pop the question over a box of our donuts whilst on their trip - ALL OF THE FEEEEEELLLZZZ!
Sergio first got in touch a few weeks ago to organise the whole thing and we secret-squirrelled away to hatch the plan.
Once in London, he decided to play the tourist card and mentioned to his girlfriend "this cool donut place I've seen on Instagram".
Pretending to have pre-ordered a mixed box we were keeping aside (that secretly contained the MARRY ME? donuts), he and Angie wandered down to our stall in Kings X to pick them up.
As soon as they appeared at the stall, I let out a little squeal because I knew what was about to happen! Pulling out a ring, and opening up the box, Sergio asked if he could put a ring on it and Angie said yes!
I tried to play it cool guys, but I'm not gonna lie, I was crying all over the place.
I literally have the best job in the world being able to take a part in people's big moments like this! They even invited me to the wedding - best customers ever.
CONGRATS SERGIO AND ANGIE! And if you'd like to make a custom order, head over here.
I spent the day with the gorgeous Harriet Parry putting together a donut wreath for Christmas! She took me to New Covent Garden Flower Market (which I fell head over heels in love with to the point she had to drag me outta there because it was closing) and we spent the afternoon putting together our shrubby finds and decorating with bauble donuts 💕💕💕 If you'd like one as a gift or for an event, get in touch at email@example.com.
What are we most thankful for? DONUTS! SO we celebrated by hosting a Thanksgiving themed workshop at The Book Club in Shoreditch. Donuts included Apple Pie, Pumpkin Lattice Pie and a Chocolate and Almond Turkey (obvs). More workshops tba soon!