WHEAT FLOUR (WHEAT FLOUR, ASCORBIC ACID [DOUGH CONDITIONER], AMYLASE), RASPBERRY FILLING (GLUCOSE-FRUCTOSE SYRUP, RASPBERRIES, RASPBERRY PUREE CONCENTRATE, CONTAINS LESS THAN 2% OF PECTIN, CITRIC ACID [ACIDIFIER], SODIUM CITRATE, FRUIT JUICE AND VEGETABLE JUICE [COLOR], NATURAL FLAVOR), WATER, SUNFLOWER OIL, EGG, VEGETABLE OIL SPREAD (PALM FAT, VEGETABLE OIL [CANOLA OIL AND/OR SUNFLOWER OIL], WATER, MONO- AND DIGLYCERIDES OF FATTY ACIDS, SALT, CITRIC ACID [ACIDIFIER]), SUGAR, DOUGH CONDITIONER (WHEAT FLOUR, MALTED WHEAT FLOUR, WHEAT GLUTEN, ASCORBIC ACID, MICROBIAL ENZYMES), POWDERED COATING (DEXTROSE, WHEAT STARCH, PALM OIL, NATURAL VANILLA FLAVOR), RED BEET POWDER (BEET JUICE CONCENTRATE, MALTODEXTRIN, CITRIC ACID [ACIDIFIER]), YEAST, WHEAT GLUTEN, SALT.
- CONTAINS EGG, WHEAT.
- MAY CONTAIN MILK, SOY, ALMOND, BRAZIL NUT, CASHEW, HAZELNUT, MACADAMIA NUT, PISTACHIO, WALNUT, PECAN.
Wes –
I had higher hopes for the raspberry filled donuts because TJ’s Portuguese Donuts were so good despite being frozen, but these were a dud for me. The flavor was perfectly decent – the jelly in the middle tasted like you’d probably expect, and the powdered sugar around the outside was a nice addition. But the texture just came across as chewier and more like a stale donut, presumably because of the thawing method.
With the Portuguese donuts, the instructions were to thaw them room temperature. With these, you thaw them on a plate in the fridge, so the result is still a cold refrigerated donut. I thought maybe somehow it’d still be good, but it tasted about how that sounds. It wasn’t outright gross or anything, but not worth the calories and not that enjoyable.