Strawberry, Chocolate Cream, or Fermented Cabbage? Dunkin Donuts stuffs their dough with kimchi in Korea
October 28, 2009 at 11:27 am by Brian Ries
Alright, maybe the recently launched Dunkin Donuts Kimchi or Lentils Curry Croquettes aren’t exactly donuts, per se, the fundamentals are there: stuffed, fried dough. And they take a spot right in the middle of the rest of the company’s sweet stuff.
Imagine if our domestic Dunkies took a more progressive stance and started offering international street food versions of their usual banal fare.
Here’s my fantasy menu:
Germany: donor kebab donuts with shaved lamb and tzatsiki
Vietnam: banh mi donuts with head cheese, cilantro, pickled veggies and spicy mayo
Paris: country pate donuts with cornichons and Dijon mustard
England: falafel donuts
Italy: pizza donuts with fresh basil and buffalo mozzarella
Peru: ceviche donuts with marinated shrimp, calamari, fish, cilantro and cusco corn
Sure, I might only try the first three on that list, and it’s likely that Dunkin Donuts’ corporate kitchens would strip all the fun out of the lot of them, but it’d still be better than a cup of overrated coffee and lackluster pastry. Any iconic street food donuts I’m missing?
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