Movies and Old Radio put your Friendly Law Enforcement Officer always going to a Donut Shop to buy Donuts and get Coffee. And it’s still being stereotyped to this day. But hey, all of 🇺🇸 do it.
And you, yes you should be interested in knowing the History of your favorite foods. And oh yes, the Donut has a long History as you will see as you read. Donuts? Or Doughnuts? You pick. 😉
But who doesn’t love a Donut? All of 🇺🇸 does. And we love them so much that 25,000 donuts shops across our nation serve more than 10 billion donuts each year. And the average American eats 31 donuts a year, which means we each consume two or three donuts a month.
Give 🇺🇸 More Donuts Please! Little Donuts, Big Donuts, Cream-Filled Donuts, Triple Sugared Donuts. Yes, give 🇺🇸 our daily Shot of that Sugar High. PLEASE!
No. I eat a bunch in a week and then none for months. But I eat at least 6. So, I get close to 31 per year. Lol. But we eat a Ton of them.
AND how about that perfect Donut Workout?
Above is the famous Donut Workout with a Weight.
And such love for a Donut that they easily can be eaten while doing Anything. Even a Person getting Electrocuted requested a Donut to be placed in his mouth just before they Threw the Switch. And he perished and the Donut caught fire, exploding into a fiery flame out of his mouth. But the man got one last taste of Heaven before he himself was fried. Lol. (smh)
But even it has been told of strange Bed experiences of eating Donuts that were Placed ? Hmm…Hmm…I don’t even want to Guess.
Is there a reason that the Donut isn’t created in other shapes like a 🌟. Or a ⬛.
But who was our Inventful Donut Inventor? And boy was he a hungry lad or what? But so Creative.
Hanson Gregory, an American, claimed to have invented the ring-shaped doughnut in 1847 aboard a lime-trading ship when he was 16 years old. Gregory was dissatisfied with the greasiness of doughnuts twisted into various shapes and with the raw center of regular doughnuts.
Doughnuts are usually deep fried from a flour dough, but other types of batters can also be used. Various toppings and flavorings are used for different types, such as sugar, chocolate or maple glazing. Doughnuts may also include water, leavening, eggs, milk, sugar, oil, shortening, and natural or artificial flavors.
The two most common types are the ring doughnut and the filled doughnut, which is injected with fruit preserves (the jelly doughnut), cream, custard, or other sweet fillings. Small pieces of dough are sometimes cooked as doughnut holes. Once fried, doughnuts may be glazed with a sugar icing, spread with icing or chocolate, or topped with powdered sugar, cinnamon, sprinkles or fruit. Other shapes include balls, flattened spheres, twists, and other forms. Doughnut varieties are also divided into cake (including the old-fashioned) and yeast-risen type doughnuts. Doughnuts are often accompanied by coffee or milk. They are sold at doughnut shops, convenience stores, petrol/gas stations, cafes or fast food restaurants.
The cookbook ”Küchenmeisterei (Mastery of the Kitchen)”, published in Nuremberg, in 1485, offers a recipe for ”Gefüllte Krapfen”, sugar free, stuffed, fried dough cakes.
A recipe for fried dough Nuts was published, in 1750 England, under the title “How to make Hertfordshire Cakes, Nuts and Pincushions”, in The Country Housewife’s Family Companion by William Ellis.
A recipe labelled “dow nuts”, again from Hertfordshire, was found in a book of recipes and domestic tips written around 1800, by the wife of Baron Thomas Dimsdale, the recipe being given to the dowager Baroness by an acquaintance who transcribed for her the cooking instructions for a “dow nut“.
The first cookbook, using the near conventional “dough nuts” spelling, was possibly the 1803, New York, edition, of “The Frugal Housewife: or, Complete Woman Cook”, which included dough nuts in an appendix of American recipes.
Sometimes the table was graced with immense apple-pies, or saucers full of preserved peaches and pears; but it was always sure to boast of an enormous dish of balls of sweetened dough, fried in hog’s fat, and called dough-nuts, or oly koeks: a delicious kind of cake, at present scarce known in this city, excepting in genuine Dutch families.
Daniela Galarza, for Eater, wrote that “the now-standard doughnut’s hole is still up for debate. Food writer Michael Krondl surmises that the shape came from recipes that called for the dough to be shaped like a jumble — a once common ring-shaped cookie. In Cuisine and Culture: A History of Food and People, culinary historian Linda Civitello writes that the hole was invented because it allowed the doughnuts to cook faster. By 1870 doughnut cutters shaped in two concentric circles, one smaller than the other, began to appear in home-shopping catalogues”.
Hanson Gregory, an American, claimed to have invented the ring-shaped doughnut in 1847 aboard a lime-trading ship when he was 16 years old. Gregory was dissatisfied with the greasiness of doughnuts twisted into various shapes and with the raw center of regular doughnuts. He claimed to have punched a hole in the center of dough with the ship’s tin pepper box, and to have later taught the technique to his mother. Smithsonian Magazine states that his mother, Elizabeth Gregory, “made a wicked deep-fried dough that cleverly used her son’s spice cargo of nutmeg and cinnamon, along with lemon rind,” and “put hazelnuts or walnuts in the center, where the dough might not cook through”, and called the food ‘doughnuts’.
of the earliest known literary usages of the term dates to an 1808 short story describing a spread of “fire-cakes and dough-nuts”. Washington Irving described “dough-nuts”, in his 1809 History of New York, as “balls of sweetened dough, fried in hog’s fat, and called dough-nuts, or olykoeks.” These “nuts” of fried dough might now be called doughnut holes (see holes section). The word nut is here used in the earlier sense of “small rounded cake or cookie”, also seen in ginger nut. Doughnut is the traditional spelling and still dominates even in the United States though donut is often used. At present, doughnut and the shortened form donut are both pervasive in American English.
The first known printed use of donut was in Peck’s Bad Boy and his Pa by George W. Peck, published in 1900, in which a character is quoted as saying, “Pa said he guessed he hadn’t got much appetite, and he would just drink a cup of coffee and eat a donut.” According to John T. Edge (Donuts, an American passion 2006) the alternative spelling “donut” was invented when the New York–based Display Doughnut Machine Corporation abbreviated the word to make it more pronounceable by the foreigners they hoped would buy their automated doughnut making equipment. The donut spelling also showed up in a Los Angeles Times article dated August 10, 1929 in which Bailey Millard jokingly complains about the decline of spelling, and that he “can’t swallow the ‘wel-dun donut’ nor the ever so ‘gud bred’.”
The interchangeability of the two spellings can be found in a series of “National Donut Week” articles in The New York Times that covered the 1939 World’s Fair. In four articles beginning October 9, two mention the donut spelling. Dunkin’ Donuts, which was so-named in 1950, following its 1948 founding under the name Open Kettle (Quincy, Massachusetts), is the oldest surviving company to use the donut variation; other chains, such as the defunct Mayflower Doughnut Corporation (1931), did not use that spelling. According to the Oxford Dictionaries while “doughnut” is used internationally, the spelling “donut” is American. The spelling “donut” remained rare until the 1950s, and has since grown significantly in popularity; this growth in use has possibly been influenced by the spread of Dunkin’ Donuts.
National Doughnut Day
National Doughnut Day, also known as National Donut Day, celebrated in the United States of America, is on the first Friday of June each year, succeeding the Doughnut Day event created by The Salvation Army in 1938 to honor those of their members who served doughnuts to soldiers during World War I. About 250 Salvation Army volunteers went to France. Because of the difficulties of providing freshly baked goods from huts established in abandoned buildings near the front lines, the two Salvation Army volunteers (Ensign Margaret Sheldon and Adjutant Helen Purviance) came up with the idea of providing doughnuts. These are reported to have been an “instant hit”, and “soon many soldiers were visiting The Salvation Army huts”. Margaret Sheldon wrote of one busy day: “Today I made 22 pies, 300 doughnuts, 700 cups of coffee.” Soon, the women who did this work became known by the servicemen as “Doughnut Dollies”.
In the US, especially in Southern California, fresh doughnuts sold by the dozen at local doughnut shops are typically packaged in generic pink boxes. This phenomenon can be attributed to Ted Ngoy and Ning Yen, refugees of the Cambodian genocide who transformed the local doughnut shop industry. They proved so adept at the business and in training fellow Chinese Cambodian refugees to follow suit that these local doughnut shops soon dominated native franchises such as Winchell’s Donuts. Initially desiring boxes of a lucky red color rather than the standard white, Ngoy and Yen settled on a cheaper, leftover pink stock. Owing to the success of their business, the color soon became a recognizable standard. Due to the locality of Hollywood, the pink boxes frequently appeared as film and television props and were thus transmitted into popular culture.
Yeast doughnuts and cake doughnuts contain most of the same ingredients, however, their structural differences arise from the type of flour and leavening agent used. In cake doughnuts, cake flour is used, and the resulting doughnut is denser because cake flour has a relatively low gluten content of about 7 to 8 percent. In yeast doughnuts, a flour with a higher protein content of about 9 to 12 percent is used, resulting in a doughnut that is lighter and more airy. In addition, yeast doughnuts utilize yeast as a leavening agent. Specifically, “Yeast cells are thoroughly distributed throughout the dough and begin to feed on the sugar that is present … carbon dioxide gas is generated, which raises the dough, making it light and porous.” Whereas this process is biological, the leavening process in cake doughnuts is chemical. In cake doughnuts, the most common leavening agent is baking powder. Baking powder is essentially “baking soda with acid added. This neutralizes the base and produces more CO2 according to the following equation: NaHCO3 + H+ → Na+ + H2O + CO2.“
The physical structure of the doughnut is created by the combination of flour, leavening agent, sugar, eggs, salt, water, shortening, milk solids, and additional components.: 232  The most important ingredients for creating the dough network are the flour and eggs. The main protein in flour is gluten, which is overall responsible for creating elastic dough because this protein acts as “coiled springs.” The gluten network is composed of two separate molecules named glutenin and gliadin. Specifically, “the backbone of the gluten network likely consists of the largest glutenin molecules, or subunits, aligned and tightly linked to one another. These tightly linked glutenin subunits associate more loosely, along with gliadin, into larger gluten aggregates.” The gluten strands than tangle and interact with other strands and other molecules, resulting in networks that provide the elasticity of the dough. In mixing, the gluten is developed when the force of the mixer draws the gluten from the wheat endosperm, allowing the gluten matrix to trap the gas cells.