...but I've already launched them into the black hole that is my stomach. And Houston, we have perfection. Officially called ugnuts, or ugly donuts, these substantial spheres of dough are anything but ugly.

These plump donuts will certainly cause Bird Bird to be rolling in the dough with their heavy, bready texture and ludicrous toppings that somehow manage to work. Case in point is the Dirty South right at the bottom (where else would it be lmao), which is a glazed donut topped with a honey buttercream icing and...fried chicken skins, finished off with hot sauce, applied to the consumer's discretion. Yeah, you read that right.

These crazy creations are the brainchild of fellow Tastemaker and Bird Bird's pastry chef Fiona, and boy were they insanely indulgent. They're so good, you'd have to be mad if you doughn't lay out all the dough you have for these donuts that are so wrong to your waistline yet taste so right.

I really appreciate you (over)feeding us and being such welcoming hosts @birdbirdsg, and thanks for inviting me along @burpple!