Exhibit B: The Dunkin' Diaspora

By Francis Storrs | Boston Magazine |

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. 

The Kai-Yong

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.

The Cappuccino

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/