After cleaning up first place in the Cinnamon Ring Donut category at the National Donut Competition, held at Sydney’s Wentworth Park on Wednesday, July 16, the team at Hungie Fangs can now say they make the best cinnamon donut in the country.
It isn’t a claim one can make every day, not even for Hungie Fangs.
But after claiming the same award in 2022, co-owner Lina Galati said the team were stoked to bring the award back to Cobram.
“We make them fresh every day, so as soon as they’re out of the fryer and rolled in cinnamon, they’re just fantastic,” she said.
Everyone has their own way of doing the cinnamon ’nut.
For Ms Galati, there’s no going past the tried-and-tested combo of the donut and coffee.
What gave their cinnamon donut the edge?
Lots of care, in the way they are fried, and a discerning sugar coating, Ms Galati explained.
The team’s cinnamon donut wasn’t the only offering to claim gold, with the Hungie Fangs coconut beef cheek pie also winning first place.
For the half dozen or so other goodies they also entered — their plain pie, meat and vegie pastie, vegetable pastie, curry pie, honey mustard chicken pie, chilly chorizo and cheese pie, and their beef cheek and red wine jus pie — the team claimed silvers.
All in all, a productive day at the office for the team.
“We were pretty stoked,” Ms Galati said.
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