I bought Matcha Mochi and Biscoff Mochi donuts from Dunkin’ Donuts at KKIA. Originally meant for a sugar-controlled treat, we shared them among the three of us—just to try them out, since my elder daughter said their mochi donuts were really good.

To save my hubby’s portion for later, I tucked it between the folded canopy of my son’s stroller. Big mistake! He forgot about them, and I only rediscovered them a whole week later when I used the stroller again!

When I pulled them out of the paper bag, they looked perfectly fine—no mould, no funky smell, still as tempting as the day I bought them. I even sniffed them several times just to be sure! But let’s be real—a week-old donut is not something I’d dare take a bite of!

So, what’s the secret behind their imperishable form? Sugar?! It’s one of the best natural preservatives when used in high concentrations, absorbing moisture and making it hard for mould and bacteria to grow. Which got me thinking… just how much sugar went into these donuts to keep them looking this fresh?

Now I wonder—do the donuts on display really sell out every day, or are some "fresh" ones just yesterday’s leftovers? Hmm...

Maybe need to ask their staff 😆

P/S: Some bakeries claimed their bakes are freshly made daily.