Dinky Donuts are good, because they're simple, ALL-natural, and ALWAYS fresh.

Take a look at the list of what goes into a Corporate Donut (taken from Dunkin' Donuts web site)...

Corporate Donut Ingredients List

Ingredients: Enriched Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Palm Oil, Partially Hydrogenated Soybean Oil and Partially Hydrogenated Cottonseed Oil with TBHQ and Citric Acid Added to Help Protect Flavor, Sugar, Dextrose, Contains 2% Or Less Of The Following: Yeast, Salt, Maltodextrin, Whey, Soy Flour, Mono- & Diglycerides, Sodium Acid Pyrophosphate, Baking Soda, Sodium Stearoyl Lactylate, Soy Lecithin, Nonfat Milk, Cellulose Gum, Guar Gum, Propylene Glycol, Annatto, Turmeric, Sodium Caseinate, Natural & Artificial Flavor, Gum Arabic, Potassium Sorbate (Preservative), Xanthan Gum, Agar, Carrageenan, Citric Acid, Egg.

Most of the things that are hard to pronounce are preservatives, since their donuts are not always fresh-made there that morning.

And now take a look at the simple, natural, and (whenever possible) local, list of Dinky Donut ingredients...

Dinky Donuts Ingredients List

• All Purpose Flour (King Arthur)
• Whole Wheat Pastry Flour (Gleason Grains)
• Milk (Vermont Coop)
• Sugar
• Eggs (Maple Meadow Farms)
• Salt
• Yeast
• Nutmeg

Dinky Donuts need NO preservatives or additives, since they are ALWAYS fresh-made!

THE SEVEN SIMPLE STEPS TO A DELICIOUS DINKY DONUT . . .

Our donuts taste better because they take longer. Above all, when making old-fashioned-style yeast donuts, you need patience. Unlike mass-produced donuts made from quick-mix batter, we know good things come to those who wait. We start out making a starter dough, mixing warm milk with yeast and adding flour. This dough then needs to rise for at least an hour, the yeast expands the dough and starts creating all the wonderful air pockets that end up in the doughnuts. After the dough has risen, it needs to be deflated, so that the rest of the ingredients can be added. We start out with the eggs to make sure they get incorporated fully into the dough.

STEP ONE - MIXING & RISING
Next, a mix of whole wheat pastry flour, sugar, salt and nutmeg is added. Once the dough becomes nice and elastic, it needs to rest. We put the dough to sleep, and once again the yeast goes to work. If everything was done perfectly, the dough will rise to more than 2x its original volume.
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STEP TWO - ROLLING & SHAPING
Now we’re ready to make the donuts! The dough needs to be punched down again, rolled out and cut into rounds.
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STEP THREE - INTO THE OIL
Then, the donuts are dropped into hot canola oil and fried to a golden brown.
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STEP FOUR - TIME TO TURN
After a couple minutes, they begin to brown and it's time to flip them.
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STEP FIVE - COOKED TO PERFECTION
A couple minutes more and they're browned to perfection and it's time to take them out.
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STEP SIX - COOL DOWN
The donuts are stacked up on parchment paper to drain and cool for a little while.
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STEP SEVEN - TOPPINGS & FILLINGS
Next comes the toppings... Honey-Glazed, Chocolate-Frosted, Maple Caramel and more...

Our goal is to constantly keep exploring what flavors work best either on top or inside the donut. We decided to start small and simple, but we will keep expanding our flavor list. When it comes to donut flavors, the possibilities are endless! Click any image below to have a closer look...