Looks good, eh?
I’m not actually a big fan of donuts, except for cider donuts in the autumn with hot apple cider (I love New England), and least of all do I like Dunkin Donuts donuts. Today on Fooducate, they published the ingredients for a Dunkin’s glazed donut. Tell me, do you keep these ingredients in your kitchen? Do you cook with them at all, ever, in the history of cooking? No. Me, neither. Ewwww.
Donut: Enriched Unbleached Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron as Ferrous Sulfate, Thiamin Mononitrate, Enzyme, Riboflavin, Folic Acid), Palm Oil, Water, Dextrose, Soybean Oil, Whey (a milk derivative), Skim Milk, Yeast, Contains less than 2% of the following: Salt, Leavening (Sodium Acid Pyrophosphate, Baking Soda), Defatted Soy Flour, Wheat Starch, Mono and Diglycerides, Sodium Stearoyl Lactylate, Cellulose Gum, Soy Lecithin, Guar Gum, Xanthan Gum, Artificial Flavor, Sodium Caseinate (a milk derivative), Enzyme, Colored with (Turmeric and Annatto Extracts, Beta Carotene), Eggs; Glaze: Sugar, Water, Maltodextrin, Contains 2% or less of: Mono and Diglycerides, Agar, Cellulose Gum, Citric Acid, Potassium Sorbate (Preservative), Artificial Flavor.
I ate one. Set off my tremors. Everything does lately.
Too much sugar?
I can’t seem to nail down what the problem is.
So much gum. Do they taste rubbery? Cider donuts sound rather nice, though. Haven’t seen those here.
Not rubbery, Just really, really sweet, and they all use the same base dough, so they all taste pretty much the same. Kind of like a not-real-food taste, if that makes sense.