Here's The Secret to Making Glazed Dunkin' Donuts (2024)

Shops across the country fry 'em fresh every morning.

Here's The Secret to Making Glazed Dunkin' Donuts (1)

By Rheanna O'Neil BellomoPublished: Jun 3, 2016

With National Donut Dayon our minds, we wanted to know how to make the perfect glazed rings. So we turned to a brand that is best known for its freshly fried pastries,Dunkin' Donuts.With its 68-year history, DD is the go-to spot for both cake and yeast donuts.In fact, the company is so good at donuts that itssecretrecipe hasn't changed since it was first createdback in1948.

And from the minute we walked into the kitchen at Dunkin' headquarters, we could tell why. Step into the donut lab and all thoughts and talk revolve around the rings.Most locations across the countrystill make all of theirdonuts fresh every singlemorning, from aback-of-house kitchen. The ones who don'treceive newly made rings from a nearby central kitchen in the a.m.

That's why Executive Chef Jeff Miller and Manger of Donut Excellence Rick Golden walked us through the entire process of craftingDD'scake donuts—from coming up with new recipe ideas and testing the new flavorstomixing up the batter and pouring on the glaze. The result is a warm, fluffy, evenly coated donut that you'll want to scarf down in seconds. And then go back for a second and third.

To make these babies, you first have to measure our your cake donut mix and water proportions. Though Golden wouldn't share any details about the recipe, he did tell usthat—aside from it being top secret—hasessentially remained the exactsame since the first Dunkin' cake donuts weredeveloped by founderWilliam Rosenbergin the 1940s.(However, it is obviously adifferent batter andpreparation process thanthe brand'syeast donuts, which require proofingfor hours before they can be fried up.)

Once you've let the batter rest, you load up a dispensing "hopper" that pours and cuts the rings evenly into a giant vat of hot oil kept consistently at 375 degrees F. And here's where all the precision comes in: fry for 45 seconds on one side, then get every single donut flipped in less than 10 seconds before letting the other side fry for another 45 seconds.It's a whirlwind two minutes that takes serious focus andattention to detail. And it's all worth it once it comes time to drench them in powdered sugar-based glaze.

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