The Baking Association of Australia (BAA) hosted its inaugural National Donut Competition at the Baking Industry Trade Show in May/June and crowned its first ever champion.

Despite plenty of impressive entries across a range of classes, it was The Doughnut Mum from Warwick Farm, New South Wales who came out on top of the doughnut heap with a spectacular gourmet lemon meringue flavour.

As well as winning the overall best and First Place in Class 5: Gourmet Donut, The Doughnut Mum placed third in the same category and second in Class 3: Ring Donut.

BAA judges said they were “over the moon over the quality and taste” of the gourmet creation.

“It will be worth the trip to grab one of these award-winning donuts,” they said.

The Doughnut Mum was opened in 2019 by owner and baker Lita Khorn, who has been working in the bakery scene since the early ‘90s specialises in fresh yeast-raised doughnuts inspired by her travels throughout Europe and the US.

“At The Doughnut Mum, yeast-raised doughnuts reign supreme,” she says.

“Why? because the texture is light and airy and has a slight chewy perfection.”

Other flavours on the menu include butter caramel, apple and walnut, coconut and white choc, and chocolate ganache.

Besides doughnuts, The Doughnut Mum has a passion for coffee and worked with local roaster Goliath Coffee to create a custom flavour profile to match the doughnuts on offer.

Other stand outs in the comp included CJ’s Bakery, taking First Place in the Iced Donut category with their chocolate flavour and Cobram’s Hungie Fangs, which won best Cinnamon Donut.