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Endless Contests: Time to Make the Donuts

Posted by on February 24 2010 in Breakfast, Contests

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Yes, we’re already running our cute-baby-with-food contest.  But what about those of us who don’t have kids? Or just don’t have attractive kids? Never fear — ES, along with our favorite guilty pleasure, Dunkin’ Donuts, has a contest just for you.

For the second year in a row, DD is allowing the public to create a brand new donut from a variety of doughs, fillings and toppings on their web site. Entrants will have a chance to win $12,000 and to have your designer donut sold at Dunkin’ Donuts stores around the country.

Now, we realize the DD contest will be hard for you ESers because they’ve inexplicably left off ingredients like 100% pure cocoa powder and basil-infused truffle oil. Or even bacon. WTF! Well, when you’re done making your Dunkin’ Donut, it’s time to get even crazier and design The Endless Simmer Donut.

What ingredients would make up the donut of your wildest dreams? Feel free to indulge your inner gourmet by using some more…non-conventional ingredients along with the usual donut trappings. Want to add a sweet potato filling or foie gras mousse to your glazed dount?  Have at it. Style points will be given for creativity. Paste your dream donut combo in the comments below or fire up an email to contests@endlesssimmer.com.

While we don’t have another 12 grand for you, our winning ES donut-maker will be taking home a $60 Dunkin’ Donuts Gift Card. We’ll be picking the cream of the crop and then a special guest judge will decide who takes home that prize.  The contests — both ours and the big one — end on March 8th, so get cooking!

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13 Responses leave one →
  1. February 25, 2010

    i’m thinking a marbled dark chocolate and vanilla donut with espresso chips inside and a white chocolate sauce drizzled on top.

  2. February 25, 2010

    I’ve seen a donut topped with bacon before, but I want the bacon-y flavor all over. I’m thinking a cake donut that’s fried in bacon grease, filled with caramel, then topped with dark chocolate and sea salt. mmm…

  3. Alex permalink
    February 25, 2010

    Lightly glazed plain donut (whole wheat flour? Can you do that? For fiber) filled with creme de brie and homemade, fresh blueberry jam. The glaze is largely for sticking the crushed hazelnut topping to the donut. It’s kind of like a personal-sized baked brie.

  4. La Morgan permalink
    February 27, 2010

    Buttermilk doughnut in the old-fashioned style, flavored with cardamom and vanilla, rolled in pecan praline and meyer lemon-vanilla icing.

  5. February 27, 2010

    Savory donut’s allowed? A blini is a pancake is a crepe, so: Make a bunch of chive infused crepes, trim them into concentric circles so that you can stack them into donut form. Layer crepes with caviar loaded creme fraiche to create donut, frost top with more caviar creme fraiche. garnish with crystals of vodka granita. Feel free to use a cookie cutter to leave a void in the center and place whatever, perhaps a cube of perfect tuna belly. I suppose if you can’t eat it with just your hands in the front seat of a police car it’s not really a donut though.

  6. dad gansie permalink
    February 27, 2010

    What about a Reese pieces filled donut with white choc drizzeled on top

  7. Ashley S permalink
    March 1, 2010

    I want a chocolate/peanut butter filled chocolate glazed donut with chocolate frosting and reese’s pieces on top. Can you tell I am obsessed with chocolate and peanut butter? Mmmmmm….

  8. March 4, 2010

    Beet donut with cream cheese glaze. Kind of like a red velvet donut thing…

  9. Erica permalink
    March 6, 2010

    The bananas foster donut:
    Vanilla donut with banana cream filling, topped with banana chips and traditional sauce/alcohols, and set aflame upon serving, of course. Mmmmm …

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