See how this mouth-watering Kelowna delicacy is made

It’s National Doughnut Day so we went to find out just how a leading bakery makes one of its signature items: the Kelownut.

Specialty Bakery describes their delicacy as fusing buttery flaky croissant pastry with a deep-fried doughnut, injecting it with vanilla cream then coating it with a glaze.

Okay, you’ve got me already!

The bakery, which has four locations in the area, produces on average 400 of these to-die-for gems every day.

The foundation to the mouth-watering creation is the folding of two types of dough, one of which has fat added to the mixture, baker Emilialyn “Weasel” Carter told Kelowna10.

“The two doughs are layered, folded and rolled multiple times,” she said, noting that’s what gives it the perfect combination of deep-fried doughnut and flaky croissant texture. “It’s so delicious and soft.”

Once prepared, the dough goes into the cooler overnight. The next day Carter rolls it again, hand cuts them into their distinctive shape, then places them into the convection proofer room to rise.

From there they’re deep-fried for a short while before being coated in glaze.

Then it’s the big finish: each doughnut is injected – twice to ensure both sides are filled – with the Bavarian creamy mixture that comes out of a double barrel dispenser.

“The amazing filling just adds that extra bit of moisture to it, that really ups the scale of the doughnut,” Carter said.

It’s no surprise the Kelownut flies off the shelves.

“It sells so fast. Usually by around 2 p.m. we’re down to our last tray, “Alyssa Willburn, who works at the front counter, said.

While the popularity of the item is primarily its impossible-to-resist taste - with that little bit of fun in the middle - she also figures it has become a kind of shared experience across the community.

“People show others the Kelownut and then they bring more friends in to buy them. They have a special connection to it that way. “