Direct answer: Kenilworth’s “coffee doughnuts” are hollowed-out, chocolate- lined doughnuts (usually cinnamon or sugar-coated) that are filled with espresso + steamed milk (or hot chocolate), with the inside sealed by a thick Nutella/chocolate spread so the liquid doesn't soak through.

How they’re made

  • Doughnut base: a standard fried doughnut — often cinnamon-dusted or sugar-coated — is used as the vessel.
  • Hollowing: the centre is carefully removed to create a small cavity that will hold liquid.
  • Liquid-proof lining: the cavity is coated with a thick layer of chocolate spread (commonly Nutella) to prevent the coffee from soaking into the pastry.
  • Filling: a shot of espresso plus steamed milk and a touch of foam (or hot chocolate for the non-coffee version) is poured into the lined cavity, turning the doughnut into both a cup and a snack.

Why this works (brief food science)

  • The chocolate spread creates a hydrophobic barrier and a seal that keeps the pastry from going soggy quickly, so you can sip the coffee and then eat the doughnut.
  • Using a dense coating (rather than a thin glaze) is important to maintain structural integrity while holding hot liquid.

Variations and notes

  • Coffee version: espresso shot + steamed milk + foam.
  • Hot-chocolate version: hot chocolate in place of espresso for a sweeter alternative.
  • Size options: Kenilworth also sells novelty oversized doughnuts (notably a 1 kg doughnut) at their bakery, separate from the coffee-filled item.

Where this originated and availability

  • The item was popularized at Kenilworth Bakery (Sunshine Coast, Australia) and credited to a barista-baker collaboration there; the bakery markets it as a signature item.
  • Kenilworth expanded outlets and has promoted bringing the coffee-filled doughnut to additional locations in recent years.

Quick how-to example (home attempt)

  1. Buy or make a sturdy, slightly dense doughnut (cinnamon or sugar-coated).
  1. Hollow out a small cavity in the centre.
  1. Line the cavity thickly with Nutella or similar chocolate-hazelnut spread.
  1. Pull an espresso shot, steam some milk, pour espresso + milk into the lined cavity, top with a little foam, then enjoy (expect a little mess).

Final note
Kenilworth’s coffee-in-a-doughnut is a novelty that’s as much about presentation and fun as it is about flavor — the chocolate lining is the key trick that makes filling a doughnut with hot liquid possible.

SORRY, FAILED