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Dunked N’ Loaded Strawberry and Cream Doughnut

100 g

Our iconic Dunked N’ Loaded Strawberry and Cream Doughnut is made using our signature buttery, fluffy dough recipe, generously filled with strawberry crème, and topped with a white chocolate and strawberry glaze, scattered with strawberry sugar pieces. It's finished with a white chocolate and vanilla topping, white chocolate curls and strawberry jam.

  • Vegetarian

  • Nut allergy

Ingredients & nutrition

Typical valuesper 100g
Energy kcal410
Energy kJ1712
Protein4.8 g
Carbohydrate42.8 g
of which sugars25.1 g
Fat24.2 g
of which saturates11.7 g
Fibre0.9 g
Salt0.33 g

Ingredients

Wheatflour* · White Chocolate (18%) (Sugar · Cocoa Butter · Dried Whole Milk · Dried Whey (Milk) · Lactose (Milk) · Emulsifier: Soya Lecithin · Natural Flavouring) · Whipping Cream (Milk) (13%) · Strawberry Purée (8%) · Water · Sugar · Strawberry Jam (4%) (Sugar · Strawberry Purée · Glucose-Fructose Syrup · Acidity Regulator: Citric Acid, E331 · Gelling Agent: Pectin) · Rapeseed Oil · Palm Oil · Glucose Syrup · Unsalted Butter (Milk) · Cornflour · Pasteurised Egg · Invert Sugar Syrup · Humectant: Glycerol · Dextrose · Dried Skimmed Milk · Lemon Juice · Salt · Yeast · Concentrated Raspberry Juice · Vanilla Extract · Cocoa Butter · Stabiliser: E450, E401 · Natural Flavourings · Gelling Agent: Pectin · Elderberry Extract · Acidity Regulator: Citric Acid · Natural Colour: Beetroot Red.
*Fortified with Calcium, Iron, Vitamins B3, B1 and Folic Acid.

For allergens, including cereals containing Gluten, see ingredients in bold.

  • Not suitable for those with a Nut allergy.
  • Not suitable for those with a Peanut allergy.

Storage information

For Use By, see top of pack. Keep refrigerated 0°C to +5°C. Not suitable for freezing.

Dietary & allergy information

Dietary information

  • Vegetarian

Allergen information

  • Eggs
  • Gluten
  • Milk
  • Soya
  • Wheatflour
  • Not suitable for those with a Nut allergy.
  • Not suitable for those with a Peanut allergy.

Product Code: 29514533

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