Dunkin’ Donuts appears to have borrowed a recipe from someone No Reservations host Anthony Bourdain once characterized as “The most dangerous person to America” — Paula Deen.
Dunkin’ Donuts is adding a doughnut breakfast sandwich to its U.S. menu this week, which comes with fried eggs and bacon between a split glazed doughnut.
Paula’s Brunch Burger features a fried egg and bacon atop a burger served between glazed doughnuts instead of a bun.
Although Dunkin’ Donuts says the doughnut sandwich has a mere 360 calories — less than the 390 calories for their turkey sausage sandwich — their new sandwich is obviously laden with enough fat, even Paula Deen would approve.
Dunkin’ Donuts new sandwich will become a part of the permanent menu starting June 7, which the chain claims is “National Donut Day.” According to the Globe, Dunkin’ Donuts tested the sandwich in select stores in eastern Massachusetts in April, creating considerable buzz.
Despite this sinful menu indulgence, companies including Dunkin’ Donuts know consumers are generally moving to healthier food offerings, where egg whites and whole grain bread have become common options for people in their 20s and 30s, who marketers say want more wholesome food.
“Earlier this year, a report by the Hudson Institute found that lower-calorie options were a key indicator of growth at restaurant chains between 2006 and 2011. The chains that expanded such options saw customer traffic rise by 11 per cent, while those that didn’t saw traffic fall by 15 per cent, according to the public policy research group.”
But as the Globe article points out, companies know decadent creations can generate a big sales spike, such as Taco Bell’s Doritos Locos Tacos which boosted sales by 8 per cent.
Cronuts: Croissant-Donut Hybrid
Speaking of decadent and delicious creations, at a Manhattan bakery, cronuts — half croissant, half donut — are selling out within an hour.
The cronut is made from thin layers of flaky croissant dough that are deep fried, rolled in rose sugar, and then filled with light Tahitian vanilla cream.
Mail Online’s Olivia Fleming notes the bakery opened in New York’s Soho in 2011, and makes the cronut dough fresh daily, as well as the flavored sugars and vanilla ganache.
“Rose-flavored glaze thinly coats the top layer, which peels apart like those in a mille crepe cake; finally, crystallized rose petals add a garnish flourish.”
The bakery owner and chef Dominique Ansel said he actually makes a special laminated dough that is sheeted and folded different than a croissant.
“A lot of people ask me why we don’t just do more?” said Ansel. “I’m a big fan of quality over quantity…It takes a lot to ensure all our other pastries are up to par with standards as well.”
Ansel has filed a trademark for the cronut, just for our protection, he said. It took around ten recipes, and multiple time and temperature adjustments before Ansel was able to sheet and fry the dough in grape-seed oil at a secret temperature.
In June, the store will launch a new flavor: Lemon Maple, and then a new flavor every month.