Way to dough

Now you can have your doughnut and make it, too.

MoVida Bakery has been pushing the boundaries of doughnutdom with fillings such as lemon curd, salted caramel and the latest creation, mango rice pudding.

And baker Michael James won't stop there. He's dreaming up flavours such as hot-cross doughnut, plum jam and rice pudding, and coffee.

Want to learn his secrets? He's giving a doughnut-making class on Tuesday, February 5, 6-8pm, $80 a head. Details: email movidabakery@gmail.com

* View full-length Epicure Espresso from January 22 here.