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.




Bagel Holes

Dunkin' Donuts is trying to think big for its newest bagel innovation — or rather think small. The chain is experimenting with donut holes made out of bagel dough. Dunkin' Donuts has seen a ton of success with its branding of Munchkins — its donut holes. Now, it appears that it'll be trying to do the same with bagels.
Dunkin' is trying to trademark the name "Bagel Bunchkin" for bite-size bagel holes

Apple Streusel Cinnamon Donuts

Apple Streusel Cinnamon Donuts
Dunkin Donut Copycat Recipe

Makes 6

1 Granny Smith apple; cored, peeled, and chopped
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup Truvia
1 teaspoon baking powder
pinch salt
1/2 teaspoon cinnamon
1 egg
1/2 cup milk
1 tablespoon oil
splash vanilla extract

Streusel Topping:
1 tablespoon butter, melted
1/2 teaspoon cinnamon
1 tablespoon brown sugar
1/4 uncooked oats

Preheat the oven to 400 degrees. In a skillet over medium heat, lightly saute the chopped apple and sprinkle in a little cinnamon. Cook until softened, about 3-4 minutes. Combine the dry ingredients together in one bowl. In a separate bowl, combine the wet ingredients. Then, slowly fold the dry ingredients into the wet, adding in the apples.

Prepare the streusel topping by combining all ingredients together in a separate bowl from the donut batter. Mist a donut pan with cooking spray, then divide the streusel topping between the six molds. Then top with the donut batter.  Bake for 10-12 minutes or until golden brown. The donuts should pop right out of the molds.


Dunkin Donuts Copycat Recipe

Makes 14 to 16 mini donuts

These are tiny little rounds of deliciousness that really don't bear that much resemblance to bakery donuts but are somehow still satisfying. You can make your own in a flash with the aid of a mini doughnut pan. While it may seem strange, the addition of rye and barley flours into the batter makes for an exceptionally flavorful treat. To make Chocolate Mini Cake Donuts, simply add two tablespoons of cocoa powder to the flour mixture.

1/2 cup all-purpose flour
1/4 cup rye flour or whole-wheat flour
1/4 cup barley flour or all-purpose flour
1 teaspoon baking powder
1/3 cup sugar
Pinch freshly ground nutmeg
1/2 teaspoon salt
2 tablespoons unsalted butter, melted
1/3 cup milk
1 teaspoon vanilla extract
1 egg
Semisweet chocolate, tempered or melted, or powdered sugar, for coating

Preheat the oven to 400 degrees and lightly grease a mini donut pan. Sift the flours and baking powder together. Whisk in the sugar, nutmeg, and salt. Set aside.

In a separate bowl, whisk together the melted butter, milk, vanilla, and egg. Add the egg mixture to the flour mixture and stir until just combined. Do not over mix or your donuts may be rubbery.

Fill each doughnut cup 1/2 to 3/4 of the way full with the batter. You can do this with a spoon, but I prefer using a piping bag to fill each cup evenly and cleanly. It's important not to overfill or as the doughnuts rise, you'll lose the hole. Bake until the doughnuts spring back when touched, 6 to 10 minutes depending on the size of your doughnut pan. Let cool completely on a wire rack; then dip in melted chocolate or dust with powdered sugar.

For gluten-free Mini Cake Donuts, replace all the flours with an equal weight of gluten-free all-purpose baking mix.

For vegan Mini Cake Donuts, replace the butter with an equal amount of coconut oil; the milk with an equal amount of soy or almond milk; and the egg with 1/4 cup silken tofu.