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How are Dunkin Donuts made?

Angela Roberta May 28, 2008 12:34 PM

Do the franchisees get frozen dough from the big company?

And on a related question, is the "dunkin' " doughnut--the plain doughnut with the knobby handle--still being sold anywhere? Haven't seen that for a long time.

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  1. Mattapoisett in LA RE: Angela Roberta May 28, 2008 01:26 PM

    The Dunkin was one of the Few that needed to be made by hand and not by machine which is why you might have a hard time finding it.

    4 Replies
    1. re: Mattapoisett in LA
      laulauman RE: Mattapoisett in LA May 28, 2008 01:32 PM

      Do you mean crullers? I remember that when DD discontinued them it was a big deal.

      1. re: laulauman
        Mattapoisett in LA RE: laulauman May 28, 2008 03:09 PM

        I think Crullers were the other which were made by Hand but the Dunkin Donut was different. I found a Picture online and posted below.

        1. re: laulauman
          amandaqtpie RE: laulauman May 28, 2008 04:59 PM

          I think the original "dunkin' donuts" are what are now called "Old Fashioned," without the "handle." They're still amazing.

          As for how they're made, I'm not sure. The glazed are hexagonal, which leads me to believe they're not hand-shaped, but the dough could be hand-made?

          1. re: amandaqtpie
            laulauman RE: amandaqtpie May 29, 2008 05:22 AM

            Wow! I've never seen that type of donut at DD. I've been going there for over 40 years.

      2. y
        yankeefan RE: Angela Roberta May 29, 2008 07:17 AM

        Yes, the dunkins are still available in Jersey and are by far my absolulte favorite. Going to have to grab for afternoon snack now. yum.

        1. Scrapironchef RE: Angela Roberta May 30, 2008 02:40 PM

          The dough is rolled out with a mortar tube and the donuts stamped out by keffiyah wearing Jihadists with the butts of Ak-47s inside crypto fascist mosques run by the Taliban.

          Or the way it used to be when I went to them, bags of dry mix supplied to the franchisees are mixed, rolled cut and fried/baked on site. Smaller locations run as satellites to stores with kitchens and get deliveries once or twice a day.

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