22/09/2026
I still remember the first time I tried making fluffy, pillow-soft doughnuts. 😩
I followed the recipe exactly as I was instructed, heated my oil to what I thought was the right temperature, and dropped the doughnuts in.
My doughnut sat there.
It didn’t rise. It didn’t float. It just sat there on the oil like a woman determined to stand her ground. 😂
I tried again, and when it still didn’t work, I gave up.
Fast-forward to a year later, and a fellow baker at our training centre was making and selling these same beautiful milky doughnuts. I knew immediately that they were the doughnuts I had once struggled to make.
I asked her to teach me and offered to pay, but instead, she directed me to the tutor she had learnt from. I reached out, paid for the training and joined the Telegram class.
And voila! Look at me now. 🥹❤️
I honestly can’t count how many doughnuts I’ve made successfully since then.
What made me even happier was learning that it wasn’t just about making doughnuts with that beautiful white line. I learnt how to make “rich, soft and delicious doughnuts too”.
And funny enough, since then, if it doesn’t have that beautiful white line, I barely even look at the doughnut twice. 😂
Sometimes, the difference between “I can’t do this” and “I make this so well” is simply “learning from someone who knows what they’re doing and refusing to give up.”
