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THE SCIENCE SOURDOUGH DONUT OF FRYING DONUT TOPPINGS Choosing the A donut mix with Toppings can right donut fry sweet and savory make or break shortening possibilities your donuts dessert style donuts

SPECIAL REPORT brought to you by Bake

GOURMET DONUTS THE DONUT HAS BEEN ELEVATED IN RECENT YEARS

USING DATA TO DRIVE DONUT SALES

Bake_May digital.indb 1 5/7/2020 1:49:51 PM CONTENTS special report volume 1 issue 2

dessert-style donuts

THE 2020 GOURMET DONUT 04 The donut has been elevated in recent years. Look and taste make a big difference in how your dessert- style donuts appeal to customers.

DONUT FRY SHORTENINGS 14 Flavor and performance are the most important factors to consider for a bakery when choosing a preferred donut fry shortening.

THE SOURDOUGH DONUT 18 A donut mix with a distinctive ﬂavor is driving new pathways, allowing for 04 sweet and savory possibilities at donut shops across the country.

TOPPINGS 22 Toppings can make or break your donuts. Knowing what consumers are looking for in their donut toppings will keep you ahead of the game.

COLLABORATIONS 26 Collaborations have long been a 14 18 valuable marketing tool for businesses, so why not use the same principle at your donut shop? & more 03 from the editor 30 enhanced donut solutions 32 formulas 36 consumer insights

22 26 COVER BY: DAWN FOODS

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Bake_May digital.indb 2 5/7/2020 1:49:55 PM from the EDITOR

The world of donuts is quite exciting in 2020. Whether speaking with suppliers or donut shop owners, what I’ve found is that the possibilities for this treat are endless. By creating dessert-style donuts that are not only tasty but visually stimulating, you encourage customers to come back to your shop again and again, and even line up around the block. This is especially the case with limited- time offerings. “People line up over those three days. It’s ridiculous,” says PVDonuts co-founder Lori Kettelle, about the shop’s “Friendsgiving” donut that makes an appearance around Thanksgiving every year. “People love that and we do it BRIAN AMICK every year now.” associate editor It starts with thinking outside the box. Donuts are canvases to create on, so let your inventiveness guide you on ﬂavor and presentation. According to Eleonora Lahud, corporate chef for C&H Sugar, trends that are currently hot in gourmet donuts include theme donuts (think cereal donuts or donuts based on Girl Scout cookie ﬂavors) and “spiked donuts” infused with liqueurs, rum or bourbon. Use these ideas as jumping-off points for your creations. No matter how good your donuts look and taste, it won’t matter if customers can’t access them. That is especially difficult right now during the COVID-19 pandemic, as households are less likely to make a special visit for donuts. Dawn has recommended that shops provide at-home decorating kits to families, so consumers can top their own gourmet donuts in the comfort of their homes. “We’ve already seen some success with our customers implementing this in their local bakeries,” says Sam Jones, Dawn Foods’ director of category ingredient marketing, North America. You can also utilize social media to showcase your donuts. DONUTS ARE As more bakers continue to engage with consumers on social media, especially as many are social distancing CANVASES TO in the age of COVID-19, toppings are a fun way to make donuts pop on social feeds. In bake magazine’s second-ever digital special report, we CREATE ON look at all things donuts, from top (glazes and toppings) to bottom (shortenings and mixes).

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Bake_May digital.indb 3 5/7/2020 1:49:55 PM the look and taste 2020of gourmet donuts in

By Brian Amick National Donut Day is set for the and Millennial consumers want to Limited-time first Friday of June, and businesses try outside-the-box donuts. are eagerly anticipating the rush of Among some of the donut flavors offerings and customers who will celebrate. consumers are craving include This unofficial holiday first started s’mores, mango, alcohol-inspired, special flavors as a way to honor “Donut Lassies,” breakfast cereal, bacon-Infused, the women who served donuts to and peanut butter and jelly. From are a great way soldiers on the front lines during innovative toppings and glazes to to encourage the First World War. While the day mashup formats, the options to is mainly celebrated in the United delight consumers seem almost consumers States, other donut shops around limitless. the world participate. Traditionally, While cupcakes were once the to purchase a free donut is given to customers preferred showcase for creativity, donuts from a of donut shops on the day. gourmet donuts have moved into While we are currently in the the picture with their possibilities, bakery during middle of the coronavirus pandemic says Eleonora Lahud, corporate chef and many businesses are prevented for C&H Sugar. off-peak times from welcoming donut lovers into “Move over cupcake, it’s donut their stores, there remains oppor- time! With innovative flavor profiles because they tunity for curbside pickup and and unexpected additions, donuts create a sense delivery. It all starts with offering are canvas for the creative baker. decadent donuts that satisfy the The donut craze is strong and of urgency.” eyes and the taste buds. creativity is driving the industry Sam Jones, director of category Donuts have been elevated forward,” she says. “The beloved ingredient marketing, North America, from simple options like chocolate old-fashioned yeast raised donut, Dawn Foods glazed to unique variations such as glazed or dusted with cinnamon bacon-topped long johns. Gen Z sugar, are staples in any donut shop and Millennials in particular appre- operation. However, what is driving ciate adventurous flavors. According consumers to stand in line for hours to a consumer survey from Dawn are the trendy flavors available.” Foods, more than 80% of Gen Z America has spoken, and it

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Bake_May digital.indb 5 5/7/2020 1:49:58 PM 37% of Americans consume donuts at least once a month.

wants more gourmet donuts. Dawn’s survey found that 97% of North American donut volume come from the United States, with more than 10 billion donuts made in this country every year. The average American consumer eats 31 donuts per year and 37% of Americans consume donuts at least once a month. Donuts are in demand, and all it takes to win over customers is the right look and ﬂavors in your offerings.

Gourmet Flavors In the United States, consumers rank flavor as the top attribute for donuts, more than type or packaging. They look for new and interesting flavor combinations and premium ingredients to create a unique donut experience. hot donut trends One of the more interesting flavors for donut shops Eleonora Lahud of C&H Sugar offers the following in recent years has been a flavor making its way into trends the company is seeing right now: all sorts of desserts: birthday cake. According to a Datassentials report from March 2019, birthday cake • Theme donuts – “Like cereal donuts (with market penetration will see 0.3% point growth by 2022, marshmallow, fruit flavor or cinnamon cereals) meaning that the flavor will appear in about 8,825 or Girl Scout cookie donuts like Thin Mints more full-service US restaurants—or in 19,822 more and Samoas.” US restaurants overall. • Gourmet donuts – “With flavors like brown According to Sam Jones, Dawn Foods’ director of sugar and butter glazed donuts topped with category ingredient marketing, North America, the Maldon Sea Salt, lemon pistachio, Tres Leches company has seen significant demand for birthday and matcha.” cake flavors from its customers and released a new • “Spiked donuts” – “Amazing treats, but just birthday cake donut mix in 2020 to meet this demand, for adults! These are donuts filled with pastry as well as celebrate Dawn’s 100th anniversary. cream infused with coffee, almond or hazelnut The flavor profile of Dawn’s Birthday Cake Donut is liqueur. Rum and bourbon are used as well.” a combination of a vanilla cake flavor with sprinkles. • Breakfast sandwich donuts – “I know what The company also wanted to make it look and taste you are thinking, but these for sure are worth like birthday cake, so the crumb inside of the donut is a try. You will not be able to resist a parmesan lighter and sprinkles were included in the mixing and donut filled with ham, cheese and a perfectly frying process. cooked egg.” Dawn recommends serving the donut with white • Vegan and gluten-free – “No compromise icing and sprinkles on top to give it that birthday cake here. These donuts taste as good as the origi- experience. nals; they are so good sometimes you cannot Sweet-and-salty combinations are one of the fast- even tell them apart.”

est-growing dessert flavors. A good way to take - STOCK.ADOBE.COM ©DAVID

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Bake_May digital.indb 7 5/7/2020 1:50:00 PM DONUT CONSUMPTION RISING According to Statista, over 200 million Americans consumed donuts in 2019, and that number continues to trend upward. 2011 2012 2013 2014 2015 2016 2017 2018 2019 173 181 184 184 188 193 192 200 200

Number of consumers in millions INFORMATION COURTESY OF STATISTA DAWN FOODS DAWN

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Bake_May digital.indb 8 5/7/2020 1:50:02 PM % of Gen Z and Millennial consumers 82 want to try outside-the-box donuts.

advantage of this in your donuts is which is good to build off of with salted caramel. This flavor profile flavors. This allows PVDonuts to go has grown 74% on menus since in many different directions, both 2015, according to Dataessentials. sweet and savory. Salted caramel is an excellent way The most popular flavor at for bakers to appeal to this growing PVDonuts is the Dunkaroo, based trend. In fact, Dawn is launching a on the beloved 90’s snack. It was salted caramel donut in 2020. first introduced as part of the shop’s Another aspect of donut- limited-edition throwback menu in making that can go overlooked 2017, which also featured takes on is the branding. This is one of the Pop Rocks, Wildberry Pop-Tarts, keys to success for PVDonuts in Cosmic Brownies and much more. Providence, R.I. Opened in 2016, To make the Dunkaroo donut, the shop stood out early for intro- PVDonuts ordered Dunkaroos ducing brioche-style donuts to the from Canada (you couldn’t get New England area. They believe them in the United States at the THE NOSTALGIA FACTOR that donuts should be enjoyed time; according to the snack’s offi- Dunkaroos, Pop Rocks, Cosmic as an experience, which is why cial Twitter account, they will be Brownies: These were more they’ve crafted an image of fun re-released in the United States in than just snacks to young and flavorful donuts. the summer of 2020). They taste- people growing up in the “Since day one, we’ve had this tested the snack and made sure to decade of the 1990s – they look to us. People see a donut and get the Dunkaroo glaze just right, were a way of life. Much like they automatically know it’s ours, then added a cinnamon graham fashion, pop culture, and so just because of this brand we’ve cookie crumb topping. much more from the era, the built for ourselves,” says co-founder Not only did these donuts wow nostalgia craze has hit full force Lori Kettelle. the taste buds, but they also had when it comes to snacking. The shop’s brioche-style donuts eye-popping colors. This charac- PVDonuts in Rhode are not heavy with sugar and are teristic helps donuts to stand out Island offers a limited-time more butter-based like a pastry, on social media, an easy way to ‘90s-themed menu full of showcase your products to get mouthwatering millennial “The donut customers to your store. favorites, including: craze is strong California Donuts in Los Angeles • Dunkaroos knows well the value of Instagram • Pop Rocks and creativity and Facebook to a donut shop’s • Wildberry Pop-Tart reputation. Its specialty donuts have • Moonpie is driving helped elevate the humble donut into • Cosmic Brownie a gourmet dessert. Despite being in • Oatmeal Cream Pie the industry business for nearly four decades, • Rice Krispie Cereal forward.” California Donuts has been able to • Hershey’s Chocolate Milk stay relevant with an image-heavy • Hawaiian Punch Eleonora Lahud, C&H Sugar approach to donuts. Staying on top Munchkins of what’s trending is also important, PVDONUTS

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Bake_May digital.indb 9 5/7/2020 1:50:02 PM Paying attention to trends and year, Busken Bakery in Cincinnati introduced donut ice cream sand- what’s happening in the food world wiches to the menu. The bakery’s Halo donuts were stuffed with ice is what helps us be in the know.” cream from regional companies Danette Kuoch, manager, California Donuts Graeter’s and United Dairy Farmers and then hot pressed for a sealed, caramelized glaze. manager Danette Kuoch says. appealing with an exceptional The Halo food truck parked outside “Paying attention to trends and taste to match them. of Busken headquarters, where the what’s happening in the food world company added outdoor seating is what helps us be in the know,” Limited-Time Offerings near where the truck is parked. she says. Exclusivity can be a powerful moti- Busken Bakery president and chief “We have now become a late- vator in sales. Limited-time offer- executive officer Dan Busken was night dessert spot in Los Angeles.” ings (LTOs) encourage customers inspired to launch the food truck The shop’s specialty donuts sell to come into your store immediately, after seeing a similar concept in for $2, $2.50 or $3 apiece. and can lead to more exposure to California. The menu includes the signa- the rest of your menu. “So, we never really added ice ture Panda donut, which is made With summer right around the cream to our products. However, with Oreo pieces, Blueberry corner, ice cream will be a hot (or the summer months are not good Toast Crunch, Strawberry and cold) draw for your shop’s visitors. bakery business months, so we Nuts, Samoa and Lucky Charms. Consider offering an ice cream are hoping that by bringing the

All donut varieties are visually donut for the summer. In July of last ice cream into the doughnut that PVDONUTS GENERAL MILLS FOODSERVICE,

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Bake_May digital.indb 11 5/7/2020 1:50:05 PM The average American consumer eats 31 donuts per year.

we’ll attract a lot of people during For National Pizza Day and Father’s the summer,” Busken says. Day, the shop takes a brioche donut General Mills Foodservice corpo- and fills it with red sauce. Then, the rate chef Nancy Maurer offers an donut is topped with mozzarella additional way to use ice cream on and melted in an oven. Finally, it’s your donuts. sprinkled with more cheese and “Another trend we are tracking is topped with a slice of pepperoni. donuts topped with ice cream, with “For Father’s Day, we were trying a scoop of ice cream placed in the to think of something fun to do. hole, and topped with chocolate We had seen other places do pizza syrup and sprinkles—a donut cake donuts, but no one had done it filled. sundae,” Maurer says. We decided to try it out, and it was Breakfast sandwiches are another a big hit,” Kettelle says. way to go with your donuts. Eleonora The shop also did a special donut Lahud of C&H Sugar says that the to honor one of many Americans’ company has noticed a rising trend favorite television shows, “The in donut breakfast sandwiches. She Office.” Based on the show’s free suggests the idea of a parmesan pretzel day episode, PVDonuts put donut filled with ham, cheese and 18 toppings on its Michael Scott a perfectly cooked egg. Donut: sweet glaze, cinnamon PVDonuts finds a great deal of sugar, chocolate, white chocolate, value in LTOs. Several years ago, fudge, M&Ms, caramel dip, mint chip, it debuted a Thanksgiving meal- chocolate chip, marshmallows, nuts, in-one pastry, the “Friendsgiving” toffee nuts, coconut, peanut butter donut. The item was so popular drizzle, Oreos, sprinkles, cotton during the holiday that PVDonuts candy bits, and powdered sugar. decided to bring it back for another Fun non-traditional “holidays” can year, and has done that ever since. be great opportunities for special “Friendsgiving” starts with a flavors. For example, Sugar Shack brioche donut as the base. It is then Bakery in Virginia has seen signifi- topped with cranberry glaze, slices cant success in its limited-time Harry of fried chicken (chicken works Potter-themed donut, in honor of better with the donut), mashed Harry Potter’s birthday. The donut potatoes, stuffing, and gravy. was so popular that the bakery “People line up over those three allowed only two donuts per in-store days. It’s ridiculous,” says co-founder purchase when launched to keep up Lori Kettelle. “People love that and with demand. we do it every year now. We got Based on the famous butterbeer great feedback from that one.” beverage, the Golden Snitch donut Another savory donut that features the taste of crème soda and PVDonuts offers only two days butterscotch. It’s topped with gold during the year is its Pizza Donut. stars and a donut hole with wings. DAWN FOODS DAWN

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Bake_May digital.indb 13 5/7/2020 1:50:08 PM choosing the right shortening for DONUT FRYING

By Brian Amick

A dessert style donut is an indul- what product to use in donut frying. considerations for your own process. gent treat that benefits greatly from “In general, you would like a short- “A more solid, harder short- the right shortening being utilized. ening that tastes great, holds up ening helps with fat migration and Flavor and performance are the well under extended high heat weeping, which in turn help with most important factors to consider cooking applications, is economical better shelf life and stability,” he for a bakery when choosing a and ideally a harder fat for better says. “If the fat is too liquid and soft, preferred donut fry shortening. With shelf life and mouthfeel. You want it can blot and get soggy. If the fat is these products, the key benefits are something that enhances, but not too hard, it may leave a waxy feeling taste, performance and tradition. overpowers, the end product.” on the palate, so it is good to go “For me flavor and performance Chef Peter says that you should with a happy medium like lard or would be up there,” says Peter stick with a hard fat, as opposed tallow or palm or coconut. They Kolavo, executive chef for leading to a liquid shortening. Although do not polymerize or form gums shortening manufacturer South some people have good results with as readily as liquid shortenings and Chicago Packing, when considering liquid shortenings, there are several hold up better under continuous ©HETIZIA - STOCK.ADOBE.COM

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014_BA_MayD20_Frying.indd 14 5/8/2020 2:40:52 PM high heat cooking applications.” products, while contributing a desir- South Chicago Packing’s All Donut able flavor profile.” “A more looks to check all the boxes when it The choice of fat is a large com- solid, harder comes to the donut frying process. ponent of the final donut experience It is a hard fat, made from deodor- and should be carefully considered shortening ized beef tallow, that is very heat based on your tastes and needs. stable, resistant to oxidation and Kolavo says that certain guests or helps with fat other stressors, has longevity and customers may prefer an even more migration and stability and has a great mild flavor flavorful experience and opt for SCP that enhances fried dough products. Lard, a filtered, full flavored lard for weeping, which The advantage tallow has over traditional recipes like apple cider modern engineered vegetable donuts or fritters, or SCP Wagyu in turn help shortening, according to Kolavo, is Beef Tallow, a more full flavored that is has an edge in flavor, perfor- beef tallow that is extremely silky with better mance and longevity. and rich, good for fruit beignets and shelf life and “Modern engineered vegetable frybreads. shortenings can be made to hold Roger Daniels, vice president of stability.” up very well under high heat, as well research, development and inno- Peter Kolavo, executive chef, South as be very hard fats to help with vation at Stratas Foods, concurs Chicago Packing migration and blotting issues, but that hard fats, including high oleic they often do not have the flavor soybean shortening, are optimum profile that tallow or lard does,” he for frying donuts. says. “Tallow matches or exceeds the “If you have a hard fat, that fry life of palm, coconut or interes- prevents more oil from transfer- terified/ hydrogenated vegetable ring to the surface of the donut,” ©HEDGEHOG94 - STOCK.ADOBE.COM

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Bake_May digital.indb 15 5/7/2020 1:50:10 PM Daniels says. “Also, the longer the achieves PHOs performance without You want donut sits under a heat lamp, the the PHOs,” Daniels says. more grease is going on the donut. The IE process creates an inte- something that A donut is a sponge. But a hard fat grated shortening as opposed to solidifies post-fry.” a blend of oil and fat components. enhances, but Stratas’ Golden Flex donut Utilization of high oleic soybean oil frying shortening is an all soybean confers frying stability and the IE not overpowers formula shortening made from process places this oil input into a the end product.” high oleic soybean and soybean preferred ratio with soybean oil to Peter Kolavo, executive chef, oils. It replaces the need for PHOs yield a shortening with the desired South Chicago Packing (partially hydrogenated oils), functional characteristics. whose nutritional negative was Daniels says that an all soybean that the process to achieve them formula shortening made from high are transformed into a donut with also caused trans fat. Golden Flex oleic soybean and soybean oils is the desired finished product char- is able to achieve PHO attributes ideal for this process. acteristics,” he says. without trans by using the process “During the frying operation, According to Daniels, three crit- of IE (Enzymatic Interesterification) the donut dough is placed in the ical items come to mind when and Flex technology. fryer and subjected to the frying selecting a frying shortening for “Golden Flex delivers a combi- process. This is in essence a dehy- donut optimization: flavor, desired nation of shortening components dration process as the moisture in appearance and aroma. Flavor is which contribute to the desired the dough is liberated as steam and the most important, but appearance flavor components of a dessert the remaining dough components, and aroma can also make or break donut. The Stratas approach primarily carbohydrates and protein, a donut.

The average fat absorption for cake donuts and yeast donuts This can vary widely, depending on things like the specific recipe, surface area to mass ratio, proofing times, shape and size. Kolavo says that he has seen 20-45%, which is very signiﬁcant. For cake donuts, it’s around 25-35% and that picks up a little more for yeast raised. In any case, the choice of fat is a large component of the ﬁnal donut experience and should be carefully considered based

on your tastes and needs. - STOCK.ADOBE.COM ©FFOLAS

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Bake_May digital.indb 16 5/7/2020 1:50:12 PM Peter Kolavo’s troubleshooting tips “Everyone’s setup and equipment are unique, so you must think for yourself and pay attention. You have to test what works best for you and try your best to write down the variables. Donuts are an art and a science, there are some surprising things that can happen. Pay attention to where you are in your cycle, many fats and oils are at their best when they are slightly ‘broken in.’ Don’t be afraid to do a little mad science and keep tasting and testing. Happy frying!”

The choice of frying shortening minimizing surface oil develop- A final important factor in the greatly impacts whether a donut ment on the donut. donut frying process is the shelf life has that optimal golden brown “Stratas’ Golden Flex donut of the shortening used. Although appearance. All frying shortenings frying shortening is a shortening shortenings should be used and progress from fresh to spent due to which is comprised of oil and replenished regularly and what degradation reactions in the fryer fat,” Daniels says. “This means is being fried alters your needs, driven primarily by heat and mois- that this shortening is formulated Peter Kolavo of South Chicago ture. These two things can shorten with components that are liquid Packing says that more saturated the life of the shortening, causing it (e.g. oil) at room temperature and fats like palm, tallow, coconut and to break down and darken, leading components which are solid (e.g. lard are more resistant to oxida- to darker fried products over time. fat) at room temperature. This tion, polymerization and thermal You also want to produce a blend of oils coupled with our stress, and thus hold up better dry-looking donut. During the frying Flex technology process serves to under extended high heat frying process, the donut gives up water minimize the fried product surface applications. as steam and the carbohydrates oil phenomena in dessert donut If one is regularly topping off and proteins form the finished applications.” and filtering their oil, it may be texture. The frying shortening Another role of the shortening able to go a very long time before primarily serves as a heat transfer is to accent the donut’s aroma. needing to be totally replaced, source. During this temperature Dessert donuts prepared in a Kolavo says. However, if one is driven process, the dough takes donut shop benefit from frying in frying something highly spiced, up frying shortening as the water oxidatively stable frying shorten- with lots of particulate, and not is liberated from the dough. ings. Stratas’ Golden Flex donut filtering, that would need more When the donut is removed from frying shortening is made from frequent replacement. “Some the fryer the donuts are rested high oleic soybean and soybean people decide when to change out to allow them to cool. It is at oils, offering a traditional PHO based on flavor and color, some this point that the frying short- (partially hydrogenated oil) aroma, use Total Polar Material testing, ening contributes functionality in without the actual PHOs. some go by length of time.” ©VLADIMIR GERASIMOV - STOCK.ADOBE.COM ©VLADIMIR GERASIMOV

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Bake_May digital.indb 17 5/7/2020 1:50:13 PM THE SOURDOUGH DONUT: How distinctive flavor drives new pathways

By John Unrein

A vitally important part of the job for concept would be a winner was ﬂavor than the traditional donut.” Mathew Rice, executive pastry chef because sourdough is on the rise Not unlike the Cronut effect for Niche Food Group in Nashville, among consumer palates,” says that swept the country’s sweet Tennessee, involves seeking out Rice, one of the nation’s most inno- goods culture starting in 2013 creative ideas — including mashups vative pastry chefs and a Johnson when acclaimed pastry chef — to keep food attractive and inter- and Wales University graduate. “I Dominique Ansel devised this esting. Exhibit A is the sourdough wanted to do something that could popular donut-croissant hybrid, donut, an exciting new creation this go sweet or savory, depending on the new sourdough donut mix from year from Dawn Foods, how you treat the dough. I like the Dawn enables retail bakeries and “The reason why I thought this idea of a deeper, more complex others the unique opportunity DAWN FOODS DAWN

18 Bake Magazine Digital Special Report 2 | Volume 1 | bakemag.com

018_BS_MayD20_Mixes.indd 18 5/8/2020 1:29:10 PM It’s fitting this launch coincides the latest example of how we’re staying true to this commitment. with our 100th anniversary and It’s fitting this launch coincides with our 100th anniversary and continues our legacy of providing continues our legacy of providing the best donuts on the market.” the best donuts on the market.” Dawn’s journey to the sourdough Carrie Jones-Barber, chief executive officer of Dawn Foods donut started in June 2019, when Dawn hosted five of the nation’s to introduce a new flavor and transformed a scratch recipe from hottest pastry chefs for their texture to the marketplace. And Niche Food Group’s pastry chef Donut Co-Creation Competition better yet, this process is virtually and transformed it into a premium at Dawn’s Innovation Studio. Rice mistake-proof. donut mix that is perfect for retail won the competition for his sour- According to Dawn, one unique bakeries of all sizes. dough donut concept, meeting the property of the mix is an authentic “It is critical that Dawn pushes the four criteria for the new product’s dried sourdough starter as an leading edge of innovation, since development: a combination of ingredient. The dried sourdough it’s what drives our customers’ taste, texture, versatility and fit starter contributes a distinctive business,” says Carrie Jones- with current trends. sour flavor without requiring Barber, chief executive officer of “As a baker myself, my motivation the time-intensive procedures Dawn Foods. “At Dawn, we pride in creating a sourdough donut was involved in producing a scratch ourselves on bringing customers to stretch bakers’ offerings beyond sourdough starter. Dawn’s expert new and exciting products and traditional desserts.” Rice says. research and development team this new sourdough donut is just “Sourdough can be used in sweet

Celebrating “Donuts for Good” As part of its yearlong celebration of its 100th anniversary, Dawn Foods has announced a new campaign called “Thank You to Bakers,” in which it aims to raise awareness for the hard work the baking community puts in each day and thank bakers across the globe for their dedication. A new promotion called “Donuts for Good” encourages bakers to use the hashtag on social media to highlight the positive deeds they do in their local communities. This effort includes a raffle for Dawn customers using the hashtag #DonutsForGoodEntry when sharing their story. Participating customers will be entered for the chance to win a $5,000 donation in their name, to a 501c3 charitable organization of their choice. Dawn will raffle 10 donations, totaling $50,000. Raffle winners will be drawn at random and announced on National Donut Day on June 5. “We want to celebrate our 100 years of growth and accomplishments by recognizing those who have made our success possible — the bakers who bring joy every day to their customers and communities around the world,” said Carrie Jones-Barber, chief executive officer of Dawn Foods. “As we look back at the legacy we’ve created, in partnership with our customers, we’ve grown from a small family business to nearly 5,000 team members. Additionally, we continue to lead the way in digital advancements and industry leading product innovations like the sourdough donut and birthday cake donut. Dawn recognizes the ‘good’ bakers do in their community and we are committed to safely supplying and supporting our customers, especially during this uncertain time.”

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Bake_May digital.indb 19 5/7/2020 1:50:15 PM The reason why I thought this concept would be a winner was because sourdough is on the rise among consumer palates.” Mathew Rice, executive pastry chef for Niche Food Group

treats as well as savory offerings, which are extremely popular with Millennials and Gen Z consumers. In my experience, this type of new twist can be the creative kickstart to new possibilities.” The mix can be used in both sweet and savory offerings, such as sourdough jelly donuts, glazed sourdough sweet rolls and honey butter-fried chicken sandwich rolls, providing bakers with versatility and myriad ways to innovate their menu offerings. Bakeries are seeking additional versatility in these current times, so it is important to have new tools. Dawn’s sourdough donut mix is available for purchase by bakers and is the latest in Dawn’s full line of donut mixes, ﬁllings and glazes, including new gourmet and vegan offerings. For more information on the sourdough mix, visit www. DawnFoods.com/sourdough.

20 Bake Magazine Digital Special Report 2 | Volume 1 | bakemag.com

Bake_May digital.indb 20 5/7/2020 1:50:16 PM NATIONAL DONUT DAY National Donut Day returns this year businesses. Dawn extended Sourdough with great fanfare on Friday, June shelf life donut mixes and 5, opening doors for a wide range bases are designed to run can be used in of sales-driving promotional ideas. on automated equipment sweet treats as with longer runs. That means Cake Donut Mix customers get the high-quality well as savory Dawn’s cake donut mixes make performance of our best-selling it simple and easy to create deli- donut mixes and bases all offerings, cious and consistent donuts time wrapped in an increased shelf after time. These mixes are made life format. That affords them which are from high-quality ingredients the opportunity to expand extremely with superior taste and stand up their geographical footprint to varying operational conditions. and reach new customer bases. popular with They are highly tolerant and that With the ability to stay fresh saves time, reduces loss and gives for longer, their donuts can Millennials customers confidence that they travel to a wider distribution and Gen Z will deliver incredible donuts for network and increase their their patrons. With great volume, sales. Moreover, these products consumers.” a perfect center, soft crumb and aren’t just designed for manu- Mathew Rice, executive pastry a thin golden-brown crust, Dawn facturers. Most local artisanal chef for Niche Food Group donut mixes have been creating bakeries start small and grow smiles for years. bigger. Along the way they develop delivery routes that Yeast Raised Donut Mix may require longer shelf life Dawn understands what donuts, and Dawn has a full customers need to grow their line of products for support.

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018_BS_MayD20_Mixes.indd 21 5/8/2020 10:50:27 AM TOPPINGSDress Up Your Donuts with

By Brian Amick

For any kind of flavor, there are three toppings will keep you ahead of the main sensory components: aroma, game. An expert in her field, Chef Whether it’s for taste, and feeling factors (sensa- Nancy Maurer, corporate chef with visual appeal tions detected in the eyes, mouth, or General Mills Foodservice, helps nose). Taste will always be a primary track culinary trends and share or their unique driver of donut sales, but you can’t insights and recipe inspiration for flavor profile get customers to keep coming back foodservice customers. if they don’t look the part. One of Chef Nancy’s specialties is and texture, Texture is also vital to satisfaction, the use of cereal as an ingredient in cereals make which is why it’s trending in desserts. everything from pancakes to other Creative textures and toppings can desserts. General Mills offers a wide an excellent do wonders for gourmet donuts. range of beloved cereals and some of Whether soft and creamy, crunchy the biggest household names in the topping that and crispy, or chewy, mouthfeel category – everything from Honey will help donuts (how food or drink feels inside our Nut Cheerios and Cinnamon Toast mouths) can be just as important Crunch to Lucky Charms and Trix. stand out in the to the dining experience. Chef Nancy vouches for the flavor bakery case.” Toppings can make or break your and visuals of cereals in their use as Chef Nancy Maurer, corporate chef, donuts. Knowing what consumers donut toppings. General Mills Foodservice are looking for in their donut “Whether it’s for visual appeal

Popular cereal choices According to Chef Nancy Maurer, some of the cereals that very popular for toppings and ingredients in desserts right now include:

• Lucky Charms, with colorful marshmallow bits in fun shapes • Trix, with fruity flavors and vibrant colors • Cinnamon Toast Crunch, with its beloved flavor profile • Cocoa Puffs, which offer a great chocolate flavor GENERAL MILLS FOODSERVICE

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022_BA_MayD20_Toppings.indd 22 5/8/2020 1:33:45 PM Bake_May digital.indb 23 5/7/2020 1:50:19 PM “Adding another ingredient, and one that the consumer perceives as added value, deﬁnitely warrants a higher price point.” Chef Nancy Maurer, corporate chef, General Mills Foodservice

encourage them to share posts about what they are eating on their social media. “Combining cereal with a beloved stay-at-home topping fun baked good like a donut is a With families being stuck inside during stay-at-home orders around the win-win!” she says. country due to the coronavirus, bakeries can help in not only supplying In addition to drawing in them with tasty treats, but also a fun activity to keep the kids busy. customers, these special toppings Dawn Foods recommends that bakeries provide at-home decorating kits also provide an opportunity to to families, so consumers can top their own gourmet donuts from their command a higher price point for local bakery. your donuts. “We’ve already seen some success with our customers implementing “Adding another ingredient, and this in their local bakeries,” says Sam Jones, Dawn’s director of category one that the consumer perceives ingredient marketing, North America. as added value, definitely warrants OH Donut Co. in Boardman, Ohio, has experienced this success with its a higher price point. Particularly, create-your-own donut kits. Each kit features vanilla and chocolate cake if you are tying in a unique ingre- donuts, frosting in piping bags and an assortment of toppings. Some of the dient like a specific cereal brand toppings included in the kits are marshmallows, Fruity Pebbles, chocolate that consumers know and love,” chips, gummy bears and sprinkles. Chef Nancy says. Another innovative use for cereal in donuts is to create cereal milk. or their unique flavor profile and a donut topping. They are drawn to This is made by soaking cereal in texture, cereals make an excellent the favorite foods of their childhood, milk and then straining the cereal topping that will help donuts stand including their beloved breakfast out. It can used to make glazes and out in the bakery case,” she says. cereals. They also appreciate baked mousses to top donuts. According to Chef Nancy, good with a “wow” factor. Cereal-based donuts are some nostalgia plays an important role Not only will it make for a satis- of the most widely-found at shops

in consumer enjoyment of cereal as fying donut, but the visuals will across the country, and for good BRIAN AMICK

24 Bake Magazine Digital Special Report 2 | Volume 1 | bakemag.com

Bake_May digital.indb 24 5/7/2020 1:50:21 PM Donuts No Longer Just for Breakfast 87% of people eat them in the morning 38% in the afternoon 33% in the evening 23% late at night

reason. PVDonuts in Providence, afternoon, 33% in the evening and crushed Andes Chocolate Mints, RI, lists them among its top-sellers. 23% late at night. the donut is a top seller at Hurts’ “We always carry a cereal milk The dessert-style donut and its many franchise locations. Another donut. We take Fruity Pebbles and variety of toppings is popular at best seller is its Maple Bacon Bar, soak them in milk overnight. Then all hours of the day, as noticed by piled with sweet and savory maple we take that milk and turn it into a PVDonuts. Lori Kettelle says that bacon, considered by many to be glaze. We top it with fresh Fruity chocolate toppings that add special “the candy of meats.” Pebbles cereal,” says co-founder texture to donuts are valuable in Hurts Donut Co. is never afraid Lori Kettelle. “Everybody loves that donut sales. to experiment with toppings, and one. Kids, grown-ups. It’s colorful, “Brownie is always popular. Oreo that boldness has led to a variety really pretty, and tastes delicious.” is also very popular,” she says. “The of delicious donuts. Co-owner Donuts may use many different donut is really soft and then there’s Tim Clegg recalls the early trials breakfast foods as toppings, a crunch on top.” and errors of offering any crazy including cereal, bacon, and fruit, Candy remains a strong topping topping — potato chips, Cheetos, but donuts are no longer a break- on donuts. At Hurts Donut Co., all types of sugar cereals — they fast-only item. According to a survey based in Springfield, Mo., the may imagine. from Dawn Foods, 87% of people shop has had great success with “At ﬁrst, it didn’t matter what we

PVDONUTS eat them in the morning, 38% in the its Andes Mint Donut. Topped with put on a donut. It sold,” he says.

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Bake_May digital.indb 25 5/7/2020 1:50:22 PM Add excitement to limited-time offerings with COLLABORATIONS

By Brian Amick

Limited-time donuts bring excite- and even alcohol suppliers to spice pastrami, brûléed Swiss cheese and ment and variety to your menu, up their selections. “Russian dressing” glaze with a but sometimes they need a little New York City’s The Doughnut cornichon (small pickle) garnish. The more. An outside inﬂuence, perhaps, Project (TDP) is very familiar with the Angry Crisp Doughnut channeled that can push your donuts forward concept. Unique collaborations have the flavors of the beloved apple with unique ﬂavor combinations. become the calling card for the shop. crisp dessert, combining TDP’s Customers may even be more Living up to its name, the “doughnut gourmet doughnuts with hard cider likely to visit your shop knowing projects” it experiments with are for the perfect amount of juicy fresh that another local business or brand one-of-a-kind creations. Some of apple notes balanced with the sweet took part in a donut’s creation. the businesses that have taken part crunchy goodness of the doughnut. Collaborations have long been a in these projects in the past include For National Prosecco Day, The valuable marketing tool for busi- Carnegie Deli, Angry Orchard Hard Doughnut Project made Prosecco- nesses, so why not use the same Cider and Ruffino Wines. infused doughnuts. The doughnuts principle at yours? Across the The shop’s Reuben Doughnut featured Ruffino Prosecco and were country, donut shops are teaming up Sandwich featured doughnut glazed with Prosecco frosting. TDP

with professional chefs, restaurants buns with Carnegie Deli’s beloved also added a fancy element to the ERICA MAE ALLEN

26 Bake Magazine Digital Special Report 2 | Volume 1 | bakemag.com

026_BA_MayD20_Collab.indd 26 5/8/2020 1:40:17 PM Bake_May digital.indb 27

STOCK.ADOBE.COM Bake MagazineDigital SpecialReport 2 | partner with oneofthebiggest Stone Power (fi were surprisedwithwhat Infinity of onethe75 doughnutsoff who were lucky enoughto getahold “Infi Avengers EndgameDoughnut with a one-day-only, limited-edition August of2019, theshopreleased movie, “Avengers Endgame to promote theultimate team-up part inwas teaming upwithMarvel The DoughnutProject hastaken Angry Orchard. Project, aboutitspartnershipwith co-founder ofThe Doughnut had before,” saidLeslie Polizzotto, people ataste ofitlike they’ve never fall dessert andwe wanted to give edible goldleafandpinkglitter. doughnuts by sprinklingthemwith While you may notbeableto One ofthebiggest partnerships “The applecrispissuchaniconic nity Stone fi lling) they received. llings.” Customers llings.” ered .” In In .” Volume 1 The lineupincluded throughout New York City. the creator’s favorite restaurants inspired by specificdishesfrom a diff erent limited-edition doughnut six-week run.Eachweek included top New York Citychefsfor a 2019 Restaurant Seriesshowcased restaurant. The DoughnutProject’s such asaprominent localchefor plenty ofotheroptionsavailable, names inentertainment, there are x x x x x x beets andcrispy shallots. Marrow, itfeatured pickled Ryan Skeen’s Roasted Bone The Cannibal–Inspired by Chef pine nuts. oregano, flower honey, and Ricotta, itfeatured sicilian Inspired by ChefNickGaube’s The QualityItalianDoughnut– pancake. street food andasweet fi Hotteok, itfeatured Korean – Inspired by ChefDouglasKim’s The JeJuNoodleBarDoughnut blossoms. squash and cress, water- Pipicha, de Salsa featured Matt Conroy’s Lamb Barbacoa, it Cuisine de Chef and Bazdarich by Justin– Inspired Chef Doughnut Oxomoco The Villa Manodoribalsamic. squash, taleggiocheese, and mozzarella dibufala, delicata Zucchetta Pizza,itfeatured – Inspired by ChefSimoneFalco’s The Rosso Pomodoro Doughnut and fennel pollen. gelato, seasalt,honey, olive oil, Job Dessert, itfeatured vanilla by ChefMissy Robbins’ Italian The LiliaDoughnut–Inspired | bakemag.com lled

Think outside-the-box on flavors for your donuts. 27 5/7/2020 1:50:25 PM Primo’s Donuts, which has been with dried mango and mandarin a staple of the Los Angeles food orange zest. The Apple scene for over 60 years, teamed up “The Curry Mango Chocolate Crisp is such with local chefs and restauranteurs Fudge donut is an amazing last year on a limited-edition donut. combination of sweet and savory an iconic fall Jon Shook and Vinny Dotolo of flavors. The mango is chopped Los Angeles restaurants Animal, and is infused into our famous dessert and Son of a Gun and Jon & Vinny’s buttermilk dough, topped with the we wanted to worked with Primo’s to develop curry chocolate fudge icing and several recipe ideas. then finished with orange zest,” give people a After trying ﬁve new creations, said Ralph Primo Jr. “Vinny was the favorite donut and the one wonderful to work with, and he taste of it like that made its debut in the second really made our old-school home- half of November 2019 at the shop grown donuts amazing with this they’ve never was the Curry Mango Chocolate new ﬂavor, it’s incredible.” had before.” Fudge. The buttermilk mango An unconventional partnership, Leslie Polizzotto, co-founder of

donut was covered in a choco- but one that worked out well, was The Doughnut Project KREME KRISPY ORCHARD, ANGRY late curry fudge glaze and topped between Glaze Donuts in Milford,

28 Bake Magazine Digital Special Report 2 | Volume 1 | bakemag.com

026_BA_MayD20_Collab.indd 28 5/8/2020 10:54:24 AM CANDY COLLABS

Krispy Kreme Doughnuts has used collaborations with major confec- tioners like Ferrero and The Hershey Company to dress up its doughnuts. Chocolate, peanut butter and doughnut lovers rejoiced in August 2019 with the news that the company had teamed up with Reese’s Peanut Butter Cups for two new flavor innovations. The Reese’s Original Filled Chocolate Lovers Doughnut was a chocolate Original Glazed doughnut filled with Reese’s peanut butter Kreme, dipped in chocolate fudge icing and decorated with a Reese’s peanut butter icing drizzle. The Reese’s Original Filled Peanut Butter Lovers Doughnut was a chocolate Original Glazed doughnut filled with chocolate peanut butter Kreme, dipped in Reese’s peanut butter icing and decorated with a chocolate icing drizzle. In February of 2020, the company got “Crispety, Crunchety, Peanut NJ, and area Mexican restaurant The collaboration can be about Buttery” with two new items. Krispy chain Taqueria Los Gueros. The two more than just the donut itself; it can Kreme teamed up with Butterfinger teamed up for the Guacadonut, also be about the packaging. Earlier to use the iconic candy bar on its a chocolate-frosted donut this year, The Salty Donut in Miami new Butterfinger Original Filled filled with sweet avocado collaborated with Uber Eats and Doughnut and Butterfinger Fudge cream. The product was former New England Patriots star Rob Cake Doughnut. made available at multiple Gronkowski on the shop’s limited-edi- The Butterfinger Original Filled Taqueria Los Gueros location Uber Eats x Gronk Box. Available Doughnut was an Original Glazed tions throughout New in the lead-up to the Super Bowl, the doughnut filled with Peanut Jersey. specially-designed box featured four Butter Chocolate Kreme, dipped Sweet and savory Salty Donut treats. Among those was in Butterfinger icing and topped combinations are trendy, a new flavor designed by Gronkowski with Butterfinger pieces and a and the collaboration himself: The Whipped Piña Colada. It chocolate drizzle. The Butterfinger between Glaze Donuts was made with 24-hour brioche and Fudge Cake Doughnut featured and Taqueria Los Gueros filled with piña colada whip, covered a rich chocolate cake doughnut took advantage of that trend in coconut glaze and topped with dipped in chocolate icing, topped as curious customers tried out salted coconut streusel and a pine- with a Peanut Butter Chocolate this unconventional donut. apple flower. Kreme and Butterfinger pieces.

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Bake_May digital.indb 29 5/7/2020 1:50:28 PM Answering the call for enhanced DONUT SOLUTIONS

By John Unrein

Leavening performance is vitally Available in block, crumbled and Answering the call important for producing flavorful cream form, Lesaffre fresh yeasts Dunkin’ is expanding its delivery donuts, according to the research are derived from a pure culture of options to include Uber Eats, and development technical team Saccharomyces cerevisiae that is according to the company. With at Lesaffre’s baking centers. Donut grown under carefully controlled this new partnership, Dunkin’ is now volume, crumb structure and flavor conditions to ensure optimum available for delivery through Uber are all impacted by the leavening, consistency, stability, and activity Eats at more than 1,700 restaurants, both chemical leavening and yeast in baking processes. with more than 4,000 total locations fermentation. Dough conditioning options nationwide to offer the service by In addition, dough and batter include the following: the end of May. temperatures and fry oil tempera- x Encore Plus 6340 allows bakers Dunkin’ delivery with Uber Eats is ture will impact fat absorption, to remove sodium stearoyl available at select stores across eight donut shape, volume and crust lactylate and improve dough states, including California, Florida, color, according to Lesaffre. All handling, donut volume and Georgia, Illinois, Massachusetts, of these factors play influential improved texture North Carolina, Ohio and South roles in the success of your donut x Saf Pro Volume 3.1 will improve Carolina. With Uber Eats, guests program. yeast dough tolerance in fresh can have their Dunkin’ favorites For those seeking new donut and frozen dough. It will also delivered directly to them quickly ideas, Lesaffre points out that yeast improve donut volume and reliably. To place an order, raised sourdough donuts can be x Saf Pro Relax 100 will improve customers can simply open the made using Livendo F100 wheat the dough sheetability, which Uber Eats website or mobile app, sour and Livendo S400 rye sour. results in shape uniformity select their nearest Dunkin’ location, Such innovations help keep retail x For antistaling, AST 300 and choose their food and beverages, bakery customers craving more. AST 350 reduce the staling customize them just the way they Yeast recommendations from rate of both cake and yeast like, and then check out. Lesaffre include Red Star fresh raised donuts, according to Guests can also track their order yeast, and Saf Instant Gold and Saf the R&D technical team at as it is prepared, picked up and

Instant Red are dry yeast options. Lesaffre’s baking centers delivered by their Uber driver, who TIM HORTONS

30 Bake Magazine Digital Special Report 2 | Volume 1 | bakemag.com

Bake_May digital.indb 30 5/7/2020 1:50:29 PM Dough and batter temperatures and fry oil temperature will impact fat absorption, donut shape, volume and crust color.” R&D technical team at Lesaffre’s baking centers

will leave the items at their door for restaurant employees safe, Dunkin’ by a percentage in the mid-forties, a contactless experience. is currently limiting service to drive- however daily comparable sales are “We’re excited to partner with thru, carry-out and curbside pick-up now down in the negative high thir- Uber Eats to give even more guests at select locations, in addition to ties on a percentage basis. a convenient way to enjoy their delivery at participating locations At Tim Hortons in Canada, the favorite Dunkin’ food and beverages, with Uber Eats, Grubhub and other company announced they partnered whenever and however they want providers. Guests can order and pay with its restaurant owners across the them, even when staying at home,” contactless on the Dunkin’ App for country to establish a $40 million says Brandy Blackwell, director of a quick, grab-and-go experience. CAD employee support fund to new business, delivery and catering, continue paying team members for Dunkin’ U.S. “We understand Navigating murky waters affected by COVID-19 for up to 14 that many of our guests are missing For Tim Hortons in the ﬁrst quarter of days so that they could stay home their daily Dunkin’ routine, and we 2020, the decrease in system-wide without worrying about providing want them to know we’ve got their sales growth was primarily driven by for themselves or their families. backs by continuing to expand our comparable sales of 10.3%, including Tim Hortons is also introducing Dunkin’ delivery footprint with Uber Canada comparable sales of 10.8%, enhanced mobile pick up func- Eats in the coming weeks.” partially offset by net restaurant tionality on its app and will soon Most Dunkin’ stores across the growth of 1.2%. The global spread launch safe operational procedures country remain open and have of COVID-19 in March had a signif- for curbside takeout or front door enhanced preventative health and icant impact on sales performance takeout. safety measures in place during in the quarter. In the last two weeks With this new feature, team the COVID-19 crisis. In an ongoing of March there was a daily compa- members will walk orders out to

DUNKIN’ effort to help keep its guests and rable sales decrease on average guests directly.

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Bake_May digital.indb 31 5/7/2020 1:50:30 PM Matcha Courtesy of Dawn Foods DONUTS

ingredients 5 lbs. - Dawn Sour Cream Old Fashioned Mix 2 lbs. - Water 3 lbs. - Vanilla Fondant Donut Icing 8 oz - Matcha Powder 8 oz - Chia Seeds 1 lb. - Freeze Dried Raspberries 2 lbs. - White string icing

directions 1. Fry the donuts according to bag directions. 2. Combine the vanilla icing and matcha powder and dip donuts. 3. Sprinkle .2 oz. of the chia seeds on 1/3 of donut. 4. Crush the freeze-dried raspberries and sprinkle over the chia seeds. 5. Where the chia seeds stop, drizzle white string icing.

• Yields 4 dozen donuts •

32 Bake Magazine Digital Special Report 2 | Volume 1 | bakemag.com

Bake_May digital.indb 32 5/7/2020 1:50:31 PM CHOCOLATE

BRIOCHE DONUTS Courtesy of Rachel Wyman, owner of Montclair Bread Co.

This basic formula is used to create chocolate brioche donuts, basic glazed rings, beer and peanuts donuts, Boston cream donuts, and tres leches donuts. The versatility makes them suitable for many additional applications. Formula courtesy of Rachel Wyman, owner of Montclair Bread Co. in Montclair, N.J.

ingredients directions REST 4.876 kilograms bread flour MIX Rest dough for 20 minutes. 0.680 kilograms specialty flour* 1. Place dry ingredients in a mixer Roll dough to a thickness of ½ inch; 0.454 kilograms sugar bowl and combine using a cut to form rounds, rings or bulls- 0.227 kilograms cocoa powder dough hook. eyes. Bulls-eyes are cut rings with 0.085 kilograms baking powder 2. Add milk and egg (and brewed the center dough balls left in place. 0.085 kilograms instant yeast espresso, if making chocolate 0.017 kilograms salt brioche donuts). PROOF 3.289 kilograms whole milk 3. Mix on low for 2 minutes. Proof at 80°F for 45–60 minutes. 0.680 kilograms egg 4. Add the butter in small chunks 0.017 kilograms brewed espresso as the milk and egg combine. FRY 0.907 kilograms unsalted butter 5. Mix on medium for 10 minutes Fry at 375°F; 1 minute per side. Cool *A flour of choice, such as whole or until the dough is fully to room temperature except when wheat or pastry, to add flavor and developed. used with vanilla glaze. texture.

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Bake_May digital.indb 33 5/7/2020 1:50:33 PM BLUE MOON DONUTS Courtesy of Dawn Foods

ingredients directions assembly Donuts (candied orange peels) 1. Fry ring donuts according to 5 lbs. - Raised A Donut Mix 1. Cut the ends of each orange bag directions. 2 lbs. 4 oz. - Water and slice into thin slices. 2. Mix together the ﬁrst blue moon 1.3 oz - Active Dry Yeast 2. Combine 1lb of sugar with 2 lbs. with the donut glaze. 1 lb. - Select Donut Glaze of water in a saucepot. 3. Dip donuts in glaze and set 2 oz - Blue Moon 3. Add the citrus peel and bring aside. 1 lb. - Dawn Exceptional Extra- to a boil. 4. Combine the second blue moon Rich Flavor White Buttercreme 4. Let the mixture boil for 5-7 with the buttercreme. Style Icing minutes. 5. Pipe 2 oz. of buttercreme into 3 oz - Blue Moon 5. Strain the sugar water and center of the donut. 2 per donut - Candied Orange repeat the process twice. 6. Place Orange Peel on top of Peels 6. Place citrus peels on a cooling buttercreme. 1 per donut - Mini Pipettes ﬁlled rack and let rest for 20 minutes. 7. Fill a mini Pipette with Blue with Blue Moon 7. Roll citrus slices in granulated moon and insert into donut. sugar and let the dry overnight. Candied Orange Peels Peel of 6 oranges - Citrus Peel • Yields 3 dozen donuts • 3 lbs. - Granulated Sugar 6 lbs. - Water

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Bake_May digital.indb 34 5/7/2020 1:50:34 PM DONUT MUFFINS

Courtesy of ingredients directions General Mills Foodservice Water, cool approx. 72°F - 2 lb 6.00 Batter Finishing oz or 4 3/4 cups 1. Combine water, muffin mix, Combine cinnamon and sugar in Gold Medal™ Variety Muffin Mix cinnamon and nutmeg in large small bowl. (11544) - 5 lb or 1 box mixing bowl until smooth Dip tops into melted butter then Cinnamon, ground - 2 Tbsp 2. Deposit #30 scoop of batter lightly press into cinnamon and Nutmeg, ground - 1 Tbsp into greased or paper-lined sugar mixture; serve warm. muffin cups. Tip: Try dipping tops of muffins in Topping 3. Bake as directed below. melted icing and sprinkles, or add Granulated sugar - 7 oz or 1 cup 4. Convection Oven* - 350°F for a ﬁlling of your favorite ﬂavor for Cinnamon, ground - 1 oz 9-11 minutes a surprise inside. Butter, unsalted, melted - 10 oz or 5. *Rotate pans baked in convec- 1 1/4 cups tion oven one-half turn (180°) • Yields 115 servings • after 4 minutes of baking. 6. Standard Oven - 400°F for 14-16 minutes

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Bake_May digital.indb 35 5/7/2020 1:50:35 PM USING DATA TO DRIVE DOUGHNUT SALES

A leading doughnut shop in Washington, D.C., looks to innovate with a customer-driven seasonal doughnut menu and more affordable options. District Doughnut has typically focused on seasonal trends for its menu, with flavors such as Nutella Cream and the festival-inspired Cherry Blossom in the spring. Recently, the shop has switched it up by rolling out a data-driven monthly menu. New flavors are selected through online polls, flavor sales and customer feedback. These new monthly flavors will then compete for longer term spots on the menu at District Doughnut’s five locations throughout the D.C., Maryland, and Virginia area. “There’s a reason why District Doughnut has been voted Best Doughnut in the Nation’s Capital. It’s not just our commitment to quality but also our commitment to innovation and using data to give our customers what they want,” says District Doughnut co-founder and executive pastry chef Christine Schaefer.

CONSUMER INSIGHTS CONSUMER The change in menu design also comes with a change in pricing. In the spring, District Doughnut conducted a customer survey to better identify their needs and wants. One of the biggest things they asked for were more affordable options. In response, District Doughnut has introduced bulk doughnut pricing discounts, with a half dozen for $16 or a dozen for $29. “Our commitment to pursuing the perfect doughnut and to providing joyful experiences remains steadfast,” says Greg Menna, co-founder and chief executive officer of District Doughnut. “There’s a reason our teal doughnut bags say ‘Happiness found’. District Doughnut is not just for a select few that can afford an artisanal doughnut experience free from artiﬁcial preservatives and ﬂavors. District Doughnut is for everyone, and we are committed to offering more affordable pricing to allow our customers to enjoy more “hole foods”

without the whole paycheck.” STOCK.ADOBE.COM

36 Bake Magazine Digital Special Report 2 | Volume 1 | bakemag.com

Bake_May digital.indb 36 5/7/2020 1:50:36 PM american delivery ORDERS CHANGE

Over the past two months, many Americans have on its platform during the ﬁ rst month of social been spending a majority of their time in their distancing for most Americans. According to The homes as they wait out stay-at-home orders. This Huffi ngton Post, the company analyzed what food has led to changes in their daily lives, including items were more frequently ordered in four regions of ordering more food for delivery. the country (Midwest, Northeast, South, West) from One of the nation’s top food delivery companies, March 15 to April 14 and compared that with orders Grubhub, examined which foods rose in popularity from February 15 to March 14.

Here are the top ﬁ ve items that have grown in popularity in each region during social distancing:

Midwest Sausage, egg and cheese burrito: 341% Chili con queso: 204% Plant-based sausage breakfast sandwich: 119% Glazed doughnut: 115% Red velvet cupcake: 113%

Northeast Mac and cheese: 220% Carne asada bowl: 203% Barbecued bacon chicken sandwich: 198% Nashville hot chicken sandwich: 173% Shrimp Alfredo: 151%

South Burrito bowl: 345% Grilled steak burrito: 293% Nashville hot chicken sandwich: 157% Baby back ribs: 108% Bourbon chicken: 100%

West Chicken croissant: 375% Doughnut hole: 369% Chili con queso: 234% Grilled chicken sandwich: 149% Green chile cheeseburger: 127%

Bake Magazine Digital Special Report 2 | Volume 1 | bakemag.com 37

Bake_May digital.indb 37 5/7/2020 1:50:37 PM thanks to our sponsors

to come next issue Our next edition of Bake Magazine’s Digital Special Report will spotlight Clean Label, and how this trend is transforming the baking industry. Consumer desire for clean label continues to grow. People are more aware of what they’re buying and the ingredients they’re consuming, but they still want foods that are ap- petizing. We’ll explore how bakeries can ﬁ nd that balance.

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