Dunkin' Donuts is the world's leading baked goods and coffee chain, serving more than 3 million customers per day. Dunkin' Donuts sells 52 varieties of donuts and more than a dozen coffee beverages as well as an array of bagels, breakfast sandwiches and other baked goods.

At the end of 2011, there were 10,083 Dunkin' Donuts stores worldwide, including 7,015 franchised restaurants in 36 United States and 3,068 international shops in 32 countries.

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New Menu Items at Krispy Kreme

Krispy Kreme New Items


  • Key Lime Pie Doughnut: Filled with a blend of key lime and custard filling and topped with key lime icing and graham crumble, $1.29 each or $8.49 per dozen
  • Caramel Dutch Apple Pie Doughnut: Filled with chunky cinnamon apple filling, topped with caramel icing, crunchy streusel and a dollop of cinnamon apple filling, $1.29 each or $8.49 per dozen


Availability: Through May 18, 2014

Old Fashioned Donuts

OLD FASHIONED DOUGHNUTS
Albertson's Recipe

Makes 2 Dozen

3 cups all purpose flour, divided use
1 cup sugar
3/4 cup buttermilk
2 whole eggs
2 tablespoons shortening
2 teaspoons double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup oil or amount needed to achieve correct depth
Confectioner's sugar or Nutmeg Sugar* (for dusting)

Into large bowl, measure 1 1/2 cups flour and remaining ingredients except salad oil and confectioners' sugar; with mixer at low speed, beat just until smooth, constantly scraping bowl. At medium speed, beat 1 minute, constantly scraping bowl. Stir in remaining flour to make soft dough. Refrigerate at least 1 hour to make it easier to handle.

On a well floured surface with floured rolling pin, roll dough 1/2-inch thick. With floured doughnut cutter, cut out doughnuts. Reroll and cut trimmings until all the dough is used.

In a deep fryer, heat 3 or 4 inches vegetable oil to 370 degrees. Fry 4 or 5 rings at a time. Turn with a pancake turner as they rise to surface then turn often until golden brown. Lift them from fat with slotted spoon and drain on paper towels. Serve as is or sprinkle with confectioners' sugar or shake in Nutmeg Sugar while still warm.

*Nutmeg Sugar
Combine 1 cup sugar with 1 teaspoon ground nutmeg (or to taste)

VARIATIONS:

DOUGHNUT HOLES: Use centers cut from doughnuts; or, using small biscuit cutter, cut all dough into small circles. Fry as directed. Toss in sugar or shake in Nutmeg Sugar (above).

CHOCOLATE DOUGHNUTS: In double boiler over hot, not boiling, water, melt 1 1/2 squares unsweetened chocolate. Prepare dough but use 1 1/4 cups sugar and omit nutmeg; add melted chocolate and 1 teaspoon vanilla extract with milk. Roll, cut and fry; cool. Serve doughnuts as is or, if you like, sprinkle doughnuts with confectioners' sugar.

NUTTED DOUGHNUTS: Prepare dough but add 1/2 cup chopped California walnuts with remaining flour.

WHOLE WHEAT DOUGHNUTS WITH HONEY GLAZE: Substitute 1 1/2 cups whole wheat flour for 1 1/2 cups of the all purpose flour, stirring it in after beating dough 1 minute. Roll dough about 3/8 inch thick. Fry.

Make glaze: In small bowl with fork, stir 1/2 cup honey with 2/3 cup confectioners' sugar thoroughly until glaze is smoothly blended. Spread over warm Whole Wheat Doughnuts.

Dunkin Go Bars


Dunkin’ Donuts is “raising the bar” with new grab-and-go snack choices for its guests, today introducing the new Dunkin’ Go Bar, a prepackaged, chewy granola bar made with the famous flavor of the brand’s Original Blend Coffee. At only 220 calories with seven grams of protein, eight B-vitamins and 12 grams of whole grains, the Dunkin’ Go Bar is a convenient snack for people who are busy and on-the-go. Dunkin’ Go Bars will be available at participating Dunkin’ Donuts’ restaurants beginning on National Coffee Day, Monday, September 29, 2014.

The new Dunkin’ Go Bars will be sold exclusively at the counters of participating Dunkin’ Donuts restaurants, as a permanent part of the brand’s grab-and-go menu. In recent years, Dunkin’ Donuts has expanded its snack options offered at its counters, including bananas, cups of MUNCHKINS donut hole treats, and more.

New Menu Items

Dunkin' Donuts New Items:


  • Halloween Pumpkin Donut: A pumpkin-shape yeast doughnut shell filled with vanilla flavored buttercreme, topped with orange icing and a jack-o-lantern face made with chocolate icing, for a suggested 99 cents
  • Snack N’ Go Chicken Wrap: A tortilla filled with breaded chicken, ranch sauce, a bacon slice and white Cheddar cheese, for a suggested $1.99
  • Spinach Artichoke Supreme Bagel: A plain warm bagel with a topping of spinach, artichoke and cheese, for a suggested $1.79

Availability: Through October 2014

Dunkin' Donuts introduces almond milk






Dunkin’ Donuts has introduced almond milk as a premium nondairy option at most of its more than 7,500 restaurants in the United States. Vanilla Almond Breeze Almond milk is now available at about 75 percent of domestic locations. There is a suggested  50 cent surcharge for adding almond milk instead of dairy to hot or iced coffee, although pricing is at the discretion of franchisees.







DD Fall Menu Items


Dunkin’ Donuts is brewing up new Pumpkin Crème Brulee Coffee and Lattes, which feature the flavors of pumpkin and vanilla.

It is also bringing back its usual:
  • Pumpkin Coffee
  • Pumpkin Pie Donut,
  • Pumpkin Donut
  • Pumpkin Donut Holes 
  • Pumpkin Muffins


Fall Flavors at Krispy Kreme



The flavors of fall are back at Krispy Kreme.  Now through November 27, 2014 participating Krispy Kreme locations will be offering Pumpkin Spice Cake and Pumpkin Cheesecake doughnuts.


  • Pumpkin Spice Cake Doughnut: A moist, old fashioned pumpkin spice flavored cake doughnut coated in Krispy Kreme’s signature glaze.
  • Pumpkin Cheesecake Doughnut: A yeast shell with pumpkin cheesecake filling, topped with cream cheese icing and a gingersnap cookie crumble.
  • Pumpkin Spice Latte: Available hot and iced. Topped with whipped cream and a pumpkin topping.
A company spokeswoman said the 254-unit chain is testing a new Apple Fritter that will likely be rolled out nationally later this fall. 

Dark Roast Coffee

Dunkin’ Donuts, known for its smooth, lighter-roast coffee, is adding a dark roast to its offerings. The Canton, Mass.-based operator, whose stronghold is in the Northeast, where lighter roast coffee is generally preferred, has introduced the brew in two new California locations, Modesto and Santa Monica, following the introduction in August  2014 of packaged 100 percent Colombian dark roast coffee, available for retail for an unspecified limited time.

Banana Cream Crescent Donuts

Banana Cream Crescent Donuts

Makes 2 doughnuts

Banana Cream
2 cups whole milk
1 vanilla bean, split and scraped
1/2 cup sugar
1/4 cup cornstarch
2 egg yolks
1 whole egg
2 tablespoons unsalted butter, cut into small pats
1 ripe banana

Banana Sugar
1/2 cup granulated sugar
1/2 cup banana chips

Glaze
1/2 cup powdered sugar
2 teaspoons milk

Crescents
2 quarts peanut oil (see note)
1 (8 oz.) package refrigerated crescent rolls
flour, for rolling
6 to 8 banana chips

For the Banana Cream: In a small saucepan, heat the milk and the vanilla bean with all its scrapings to a simmer. In a medium bowl, whisk together the sugar, cornstarch, yolks, and whole egg until smooth. Slowly pour milk into egg mixture, whisking constantly. Pour through a fine mesh strainer back into saucepan. Cook over medium low heat, stirring often, until it bubbles and thickens. Remove from heat and whisk in butter. Transfer to a bowl, cover with plastic, and refrigerate until completely chilled. Blend the pastry cream and banana in the bowl of a food processor until smooth. Load cream a piping bag fitted with a Bismarck tip or into a plastic squeeze bottle.

For the Banana Sugar: Combine sugar and banana chips in the bowl of a food processor and blend until sandy, about 15 seconds.

For the Glaze: In a small bowl, mix the powdered sugar with milk to form a thick glaze. Set aside.

For the Crescent Doughnuts: Heat the oil in a Dutch oven to 350 degrees. Unroll the dough onto a floured surface and pinch the perforations together to form one large sheet. With the long side of the rectangle facing you, fold the dough into thirds, like a business letter. Roll to form a 5 by 10 inch rectangle about 1/4 inch thick. Rotate 90 degrees and fold into thirds, and roll out to 5 by 10 inch rectangle again. Rotate 90 degrees and fold into thirds again. Roll into a 3 by 6 inch rectangle about 1/2-inch thick. Cut two 3 inch rounds using a biscuit or cookie cutter. Using a 1 inch cutter or the fat end of a large pastry tip, cut out the doughnut hole in the center.

Gently slip the doughnuts into the hot oil and fry until puffed and golden, about 2 minutes per side. Using a metal spider or slotted spatula, lift doughnuts and transfer to a large plate lined with paper towels to drain. Once doughnuts are cool enough to handle, pipe them with the Banana Cream at random points along the outside of the doughnut so that you'll end up with cream between varying layers. Roll the outside edges in the banana sugar, then spoon glaze over the top. sprinkle with banana chips. Serve immediately.

Note: Any neutral flavored, high smoke point oil such as canola or vegetable can be used in place of peanut oil.


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