Shortstop Coffee & Donuts has taken Melbourne and Sydney by storm with their doughnuts made fresh on-site throughout the day, using high-quality, natural ingredients. Inspired by research trips to North America, co-founders Anthony Ivey and Sinye Ooi spent a full year developing the perfect doughnuts, resulting in three different dough types and rotating flavours. Here head chef Natalie Waugh shows us how to make the doughnut shop’s iconic Australian honey and sea salt cruller.
