Exhibit B: The Dunkin' Diaspora
Of all the creamy, crunchy, powdered, and besprinkled creations dreamed up by the Dunkin’ Donuts R&D team, some of the most exotic have been inspired by the palates of customers overseas. Among the offerings tailored for the Canton-based company’s 2,440 stores abroad are the five doughnuts shown here, all sold exclusively in the Far East (the chain’s fastest-growing territory).
But any stateside Dunkin’ aficionados feeling left out of the innovation extravaganza should know that their day, too, is coming: On 6/5, Dunkin’ Donuts will announce the winner of its design-a-doughnut contest, whose roughly 130,000 entries are heavy on out-of-left-field flavor combos. Mango jelly and mochi? Alas, no. But maple-glazed pumpkin topped with cinnamon graham cracker bits, as one hopeful has proposed? Just maybe.
Kai-yong is the name for the barbecued chicken sold by street vendors throughout Thailand. The Dunkin’ homage is a yeast doughnut loaded with dried and shredded chicken, and finished with a drizzle of Thai chili paste.
The Mango Doughnut
Dunkin’ opened its first Taiwan location in 2007. With mangoes among that country’s leading crops, a doughnut with mango jelly was a natural, and an instant crowd-pleaser.
The Cacao Chewisty
In Korea, the mochi line is called "Chewisty." This cocoa-based one is sold alongside the "Glutinous Rice Stick," which surely tastes better than it sounds.
Thailand’s tourists and locals alike go for this pastry, modeled after Thai iced coffee: java-spiked filling and icing, plus a scattering of coffee-dusted nuts for good measure.
The Corn-Crumb Mochi
Made from rice flour, Asian mochi doughnuts come off less sweet than their U.S. counterparts. This one is adorned with a version of a Taiwanese snack that tastes like corn puffs.
Source URL: http://www.bostonmagazine.com/2009/05/exhibit-b-the-dunkin-diaspora/