Dunkin’ Donuts Unleash Marshmellow Peep Donuts On The World
Dunkin’ Donuts is getting ready to unveil their latest holiday themed pastry to an unsuspecting public; a donut with a marshmellow peep wedged into the peak of its frosted center.
The idea for this new marshmellow-donut hybrid came from Stan Frankenthaler, Dunkin’ Donuts VP of Product Innovation and Executive Chef, who debuted his latest brainchild this morning on Buzzfeed. Frankenthaler originally stated that the new donut would be available starting March 31st, and only for a limited time.
However, the donut has popped up on the shelves in at least one location since the announcement was made.
According to a report from CBS, folks who are clamoring to choke down one of the new peep donuts this Easter Season are going to be taking in approximately 310 calories, and 21 grams of sugar. By comparison, one of their regular frosted donuts clocks in at 270 calories and 13 grams of sugar. This puts the peep-nut smack dab in the middle of the Dunkin’ nutritional pantheon, with their worst offender being something called a “Jelly Stick” which contains 530 calories and a whopping 61 grams of sugar.
Some of Stan Frankenthaler’s other recent innovations to the Dunkin’ menu include an Oreo flavored donut; and a bacon, egg, and cheese breakfast sandwich with a glazed donut for the bun, the latter of which may or may not have been directly inspired from a bit by comedian Jim Gaffigan.
Frankenthaler has been working as a chef for over thirty years, since graduating from the top of his class at the Culinary Institute of America. While working as a Sous Chef for Jasper’s in Boston MA, he rose to the position of Head Chef, and earned the swanky restaurant a 4 star rating from the Boston Globe, as well as a spot in Boston Magazine’s “Hall of Fame”. Frankenthaler became the darling of the Boston culinary scene. His next restaurant, The Blue Room, was named one of “America’s Best New Restaurants” by Esquire magazine in 1992.
Riding high on his success at The Blue Room, Frankenthaler opened Salamander, which would go on to be featured in The New York Times and the Washington Post. It held a top ten spot in the ZAGAT Guide to Boston from its inauguration in 1994 until the turn of the New Millenium.
Since then, Frankenthaler made the jump to his current position as VP of Product Innovation. The Dunkin’ Marshmellow Peep Donut comes in two varieties; Strawberry Icing with Green Drizzle, and Green Icing with Strawberry Drizzle, along with your choice of a pink or yellow marshmellow chick.
