Is it doughnuts or donuts? That is the question (on National Donut Day)

first_imgShare Facebook Twitter Google + LinkedIn Pinterest Doughnuts were first brought to us by the Dutch in the early 1800s as olykoeks, or oily cakes. These early doughnuts were sweet balls of dough fried in pork fat. Big problem, often they didn’t get done in the middle. So, as all good cooks in the kitchen do, they tried to give them a makeover by filling the middle with various cream, fruit or nut fillings. How the doughnut got its hole is a whole ‘nother story. There once was a spice ship with a Captain Gregory at the helm, who traveled with his mother who liked to make doughnuts for her son. Mam Gregory made her son doughnuts with filling in them. Here is where historians are fuzzy on what happened next. In one story, Captain Gregory was eating one of these doughnuts and the ship took a sharp turn and his spoke on wheel speared the doughnut making an instant doughnut hole and holder. Another version of the story claims the good captain didn’t like the filling so he took it in his own hands, digging out the center and threw it overboard (not sure where it went). The Smithsonian states that years later Captain Gregory revealed he used a top of a round tin pepper box to make the first ever doughnut hole.The first doughnut machine came along in the 1920s. Much to the happiness of everyone, doughnuts could be made much faster! During World War I soldiers were brought doughnuts while in the trenches to give them a feeling of home. The “Doughnut Dollies” continued serving a taste of home throughout World War II. In 1938, National Doughnut Day was created by the Salvation Army to celebrate and honor the individuals who served the delicious treats to the World War I soldiers.Krispy Kreme started in 1930s in Winston Salem, NC followed 20 years later by Dunkin Donuts in Massachusetts. Believe it or not, it was Dunkin Donuts that was instrumental in the shortening of doughnuts to donuts!Americans have a love affair with donuts. They are great with coffee, hot cider and a tall glass of cold milk. Americans consume over 10 billion donuts a year. We’re all crazy for doughnuts! They come in all shapes and sizes, airy to dense, baked or fried, cake or yeast, hole or filled and topped with a vast number of flavors, sprinkles and whatnots. Everyone has their favorites and will go miles for them. OSU alumni have Buckeye Donuts and my neighbor, a donut connoisseur, loves her donuts from Kennedy’s in Cambridge. A friend who lives in California will drive miles passing up all the local donut stores for her favorite, Krispy Kreme.Farms that have added donuts have seen enormous sales increases. Paul’s must-have donuts are Jacquemin Farm’s fresh pumpkin or strawberry donuts. No matter where your favorite is, you must agree with Homer Simpson. “Ah, donuts. Is there anything they can’t do?”Donuts have taken the country by craze in the last few decades with even the cooking channels featuring entire shows such as Donut Champions and Donut Showdown taking prime time slots on their schedules. Creative donut bakers have hit the scenes with a variety of flavors, textures and themes. Pinterest has donut themed birthdays, showers, graduations and even wedding donut bars. National donut day now occurs the first Friday in June.This coming June 2 I hope you’ll celebrate Dairy month and National Donut day enjoying your favorite donut with a tall glass of cold milk! Eat Well and Healthy!Shelly Baked Strawberry Buttermilk Donuts with Strawberry  2 cups all-purpose flour½ cup sugar + 2 Tbsp. sugar, divided1½ teaspoon baking powder½ teaspoon salt¾ cup buttermilk2 large eggs¼ cup honey2 tablespoons butter1 tablespoon vanilla extract1½ cups strawberries, diced and divided1 cup confectioner’s sugar  Preheat oven to 425 degrees and lightly coat a donut pan with cooking spray. To make the glaze, combine ½ cup diced strawberries with 2 tablespoons sugar. Stir and mash with fork, letting sit at room temperature until strawberry juice is produced. Add 2-3 tablespoons of this strawberry juice mixture to confectioners’ sugar and mix well. If glaze seems to runny or to thick, add more strawberry juice or confectioners’ sugar. Set aside.For the donuts, combine flour, ½ cup sugar, baking powder and salt in a bowl and whisk till combined.In another bowl, combine buttermilk, eggs, honey, butter and vanilla stirring well with a whisk.With a rubber spatula, slowly add wet ingredients into dry ingredients stirring until mixture is just combined. Add 1 cup strawberries and slowly mix in until just combine.Pipe mixture into donut pan, filling ⅔ of the way full. Bake for 8 minutes or until a toothpick is inserted and comes out clean. Let cool on a wire rack for 5 minutes, and then dip in glaze and return to wire rack. Eat immediately! Glazed and Sprinkled Chocolate Cake Donut Holes 2 1/2 cups all-purpose flour 1 cup unsweetened cocoa powder 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup granulated sugar 3/4 cup buttermilk 2 large eggs 1/4 cup (1/2 stick) unsalted butter 2 teaspoons vanilla extract vegetable oil for fryingGlaze 2 1/2 cups powdered sugar 4-5 tablespoons milk 1/4 teaspoon vanilla extract  In a large bowl, sift together flour, cocoa powder, baking powder, soda and salt. In a smaller bowl, whisk together buttermilk, eggs, sugar, melted butter and vanilla extract. Add the wet ingredients to the flour mixture, stirring with a large spoon until a dough forms. Line a baking sheet with wax or parchment paper, and roll dough into balls just slightly smaller than golf ball size.Add vegetable oil to a large pot and heat over medium heat. Once it reaches 350 degrees F, add 2-3 donut holes at a time, frying for 2-3 minutes. I tossed mine a few times during the frying process, just using a slotted spoon to continually flip them over. One finished, remove with a slotted spoon and let drain on a paper towel. Once all the donut holes have been fried, dip in the glaze them set on wire rack. Allow to set for 10-15 minutes for simple glazed donuts. If you want sprinkled donuts, immediately roll in sprinkles after glazing and let sit until set.Glaze: Combine all ingredients in a bowl and whisk well. If too runny, add more powdered sugar. If too thick, add more water about 1/2 teaspoon at a time, whisking well for at least 30-60 seconds. Makes 3 dozen donuts. Peaches and Cream Doughnut Shortcake 2 ripe fresh peaches, peeled and sliced or 1 can have sliced peaches drained. Sprinkle with 1 tsp of sugar, a pinch of cinnamon and nutmeg.Whipped Cream (Make fresh or use the pre-made) 2 cups of heaving whipping cream 2 TBS confectioner’s sugar 1 tiny pinch salt 1 tsp vanilla Place peach slices in a small saucepan. Sprinkle with sugar. (Use a tad more sugar if your fruit is under ripe, or use less if fruit is very ripe.) Add cinnamon or nutmeg. Heat peaches on medium until the fruit softens and is warmed. (If needed add a little water to pan, so peaches don’t burn) Whip cream on medium then high with a hand mixer for 4-5 minutes or until cream is thickened and fluffy. (Using a chilled bowl helps this process along) If you want to get fancy, put your fresh whipped cream in a piping bag with a large tip for fancier results…fancier than a dollop.Slice a glazed doughnut in half through the middle (like slicing a bagel) Spoon warmed peaches onto one doughnut half, top with whipped cream and another half of the doughnut. ENJOY!! Maple Bacon Donut Kabobs  10 strips Bacon, cooked1 box Glazed or Frosted donut holes (about 30 donut holes)10 wooden skewers Maple Bacon Glaze:1 tablespoon milk2 tablespoons Pure Maple Syrup1/2 teaspoon vanilla extract1 3/4 cups powdered sugar To assemble your kabobs, weave 1 bacon strip around 3 donut holes onto each kabob and place them on a wire rack.Prepare the maple glaze by whisking together the milk, maple syrup, and vanilla extract in a medium bowl. Slowly whisk in the powdered sugar a cup at a time until smooth. The glaze should be just thin enough to slowly pour out. You can add more sugar to thicken it up if needed, or more syrup if it is too thick.Drizzle as much of the glaze over each kabob as desired and let them dry for a few minutes before serving. Makes 10 kabobslast_img

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