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.
Salted Caramel Cronuts
The cronut is the invention of a NYC French bakery chef. It is half donut and half croissant that is taking the world by storm. The cronut is made of layers of croissant dough that is deep fried and filled with vanilla cream which make it light and fluffy on the inside and crunchy on the outside.
SALTED CARAMEL CRONUTS
2 cups vegetable oil
1 (8 oz) can Pillsbury refrigerated crescent dinner rolls
1 (4 oz) snack size container vanilla pudding
2 tablespoons caramel sauce
1/4 teaspoon kosher (coarse) salt
1/2 cup powdered sugar
additional caramel sauce, if desired
In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 325 degrees.
Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Stack 2 rectangles on top of one another. Fold in half width wise to make tall stack. Repeat with remaining 2 rectangles.
To make 2 doughnuts, use 3-inch biscuit cutter to cut 1 round from each stack; use 1/2-inch biscuit cutter to cut small hole in center of each round. Reroll remaining dough to cut third doughnut. Fry doughnuts in hot oil 2 1/2 minutes on each side or until deep golden brown and cooked through. Drain on paper towels. Cool 5 minutes.
Carefully split doughnuts in half. Place pudding in decorating bag fitted with tip, and pipe half of the pudding onto bottom half of each doughnut. Top each with some of the caramel sauce; sprinkle with salt. Cover each with top of doughnut. In small bowl, mix powdered sugar and enough milk for spreading consistency. Spread on tops of doughnuts. Drizzle with additional caramel sauce.
Photo and Recipe credit: Pillsbury