O’Donuts is doing more than just your classic cinnies and, with their second store opening in Sydney’s Haymarket in mid-October, a new crowd is set to discover there is so much more to a nama donut than you might expect.

A distinctive, Japanese style, nama donuts  are best known for their soft and airy texture that gives exactly what the translation suggests: fresh. Sticking with the traditional formulations, O’Donuts blend pumpkin into their dough before 15-plus hours of low-temperature fermentation. This preparation helps to retain moisture, and cuts through gluten development to remove that bread-like texture.

Then, O’Donuts fries the dough to a deep brown and stuffs each nama with their various flavours. Mirroring their original, Chatswood location, the Haymarket store will include classic flavours like Chocolate or Custard, and also innovative flavours like Ube Taro or Banana Hazelnut. There are also savory options with O’Donuts’ Truffle Cheese, Smoked Salmon, and Smoked Ham.

In an interview with Hospitality Magazine O’Donuts founder MaoTing Chiu talked about how this Japanese-style brings a new take on a traditional dessert food.

“I saw an opportunity to move beyond the traditional idea of donuts as dessert and create something that fits naturally into everyday life,” he said.

“Australians already love donuts, but this softer, lighter, and less sweet style is still new to many people.”

O’Donuts cultivated a cult following after opening their debut store in Chatswood earlier this year, and plans are already underway for more permanent stores and pop-up locations right across Australia, as well as its first international location in the US.

“I’m excited to introduce our take on Nama donuts to a new audience while making sure we keep the same care and quality as we grow,” MaoTing said to Hospitality Magazine.