National Donut Day
Did you know...
National Donut Day is celebrated on the first Friday in June.
In 1917, Salvation Army female volunteers known as “lassies” prepared thousands of fresh donuts to the homesick soldiers that served in France during World War I.
National Donut Day was officially established in 1938 by the Chicago Salvation Army to raise much-needed funds during the Great Depression.
Donut Glossary from Around the World
Italy = fritole
Montenegro = ustipci
Mexico = churrro
Turkey = lokma
France = beignet
Germany = krapfen
Hungary = langos
India = balushai
Netherlands = oliebollen
Donut Facts
In the U.S. alone, more than 10 billion donuts are made every year.
The largest donut ever made was an American-style jelly donut weighing 1.7 tons, which was 16 feet in diameter and 16 inches high in the center.
Per capita, Canada has more donut shops than any other country.
The hole in the donut's center appeared in the first half of the 19th Century.
Adolph Levitt invented the first donut machine in 1920.
Ode to the Doughnut
Written by Julia Szabo.
Topped with a maple glaze or rolled in sugar, the appeal of fresh doughnuts is difficult to resist.
Whatever your preference -- the fluffy yeast style or the denser cake variety -- great old-fashioned doughnut-shop confections are fun and easy to make at home.
Simple, Irresistible
It's no accident that these sublime rings of deep-fried dough resemble halos: Doughnuts are heaven on earth, and they have quite an illustrious history.
First, Dutch immigrants rolled fried bread dough in sugar to create olykoeks ("oily cakes"), the poor man's patisserie.
In 1847, Elizabeth Gregory, of Rockport, ME, sent her son Hanson off to sea with a batch of special cakes -- "dough-nuts," she called them.
Legend has it that to free his hands while on a voyage, Hanson impaled the snack on a spoke of the ship's wheel, and the doughnut hole was born.
During the First World War, Salvation Army women fried up thousands of doughnuts to boost the morale of American troops, thus nicknamed "doughboys," and doughnuts -- an eminently affordable, utterly irresistible luxury -- have been lifting spirits ever since.
Hold the Jelly
Instead, dunk plain doughnut holes in a tapenade made of fruit preserves and fruity liqueur.
Raspberry-Chambord dipping sauce transforms the plainest doughnut holes into haute desserts.
And what could be better than chocolate-frosted doughnuts?
How about doughnut holes dipped in a decadent combination of melted bittersweet chocolate, Kahlúa, and vanilla -- or brandy-spiked dulce de leche?
For grown-up entertaining with a playful streak, doughnut holes make easy-to-handle fondue dippers.
Dunk them singly or stack a few on a skewer for a sweet version of satay.
Purists prefer doughnut holes adorned with little more than a sprinkling of sugar, while more sophisticated palates will thrill to the ultimate coffee break: dipping fresh doughnut holes into a demitasse of rich, dark espresso.
Donut Recipes
Cappuccino Doughnuts - 12 Servings
Topped with creamy icing and a dusting of cinnamon, a coffee-flavored Cappuccino Doughnut is the ideal accompaniment to the frothy beverage that inspired it. Powdered buttermilk can be purchased at grocery stores and specialty-food stores nationwide.
INGREDIENTS
3 1/4 cups plus 2 tablespoons all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon powdered buttermilk
3/4 teaspoon cinnamon
1/2 teaspoon salt
2/3 cup milk
1/4 cup unsalted butter, melted
1/4 cup instant espresso powder
2 large eggs, beaten
3/4 cup sugar
1 teaspoon pure vanilla extract
4-5 cups vegetable oil for frying
1 recipe Creamy Frosting
DIRECTIONS
1. Make the batter: Combine the flour, baking powder, baking soda, powdered buttermilk, cinnamon, and salt in a large bowl and set aside. Combine milk and butter in a small bowl; add espresso powder and stir until dissolved; set aside. Whisk together the eggs, sugar, and vanilla in a large bowl until thick — about 2 minutes. Using a wooden spoon, alternately incorporate the flour and milk mixtures into the egg mixture until well combined. Cover the bowl with plastic wrap and chill for 1 hour.
2. Make the doughnuts: Turn the dough out onto a generously floured work surface. Flour the dough and roll it out to about 3/4 inch thick. Cut doughnuts out of the dough using a 3-inch doughnut cutter and transfer them to a baking sheet. Gather dough scraps, reroll, and repeat cutting doughnuts until all dough is used. Chill doughnuts for 30 minutes.
3. Fry the doughnuts: Heat about 4 inches of vegetable oil in a large deep skillet fitted with a thermometer over medium-high heat until oil reaches 350°F. Fry the doughnuts three at a time for about 2 minutes per side or until golden. Remove doughnuts with a slotted spoon and drain on a wire rack. Repeat with remaining doughnuts. Once cooled, top doughnuts with Creamy Frosting, sprinkle with cinnamon, and serve immediately.
Apple-Cider Doughnuts
A great-tasting variation of our Cappuccino Doughnuts (see related links)—whip up a batch no matter the season. Yields: Makes about a dozen doughnuts.
DIRECTIONS
Follow the directions for making Cappuccino Doughnuts (see Related Links) but add 1/4 teaspoon nutmeg to the flour mixture. Replace the milk with apple cider and omit the espresso powder. Sugar the hot doughnuts by combining 1 tablespoon cinnamon with 3 cups sugar in a large closeable container and placing them, one at a time, in the sugar mixture and shaking to cover. Serve immediately or keep in an airtight container for up to 2 days.
Creamy Frosting
Try this creamy frosting on our Cappuccino Doughnuts. Yields: About 1 1/2 cups.
INGREDIENTS
4 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1 teaspoon pure vanilla extract
1/2 cup confectioners' sugar
1/2 cup heavy cream
DIRECTIONS
Make the frosting: Combine cream cheese, butter, and vanilla in a large bowl with mixer set on medium speed. Add the sugar and beat until mixture is light. Add the heavy cream and beat mixture until fluffy. Use immediately or refrigerate for up to 12 hours.
Buttermilk Drop Doughnuts - 25 Servings
Rolled in shredded coconut, gift-boxed doughnuts can "hole" their own against the fanciest truffles. By making use of every last bit of dough, doughnut holes deliciously embody the all-American virtue of “waste not, want not.” Whether plain or sprinkled with chopped nuts, their compact size makes these doughnut holes the perfect lunchbox stuffer for both pint-size and adult gourmets.
INGREDIENTS
2 cups plus 2 tablespoons all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon fresh-grated nutmeg
1/2 cup plus 2 tablespoons sugar
2 large eggs
1 cup buttermilk
5 tablespoons butter, melted
1/2 cup apricot preserves, strained
1 1/2 cups shredded, sweetened coconut
4-5 cups vegetable oil for frying
DIRECTIONS
1. Make the dough: Combine the flour, salt, baking powder, baking soda, nutmeg, and sugar in a large bowl. Whisk the egg, buttermilk, and butter together in a small bowl and stir it into flour mixture until combined.
2. Fry the doughnuts: Heat about 4 inches of vegetable oil in a large deep skillet fitted with a thermometer over medium-high heat until oil reaches 370°F. Drop heaping tablespoons of batter, about six doughnuts at a time, into the oil and cook until golden all over — 4 to 5 minutes. Remove doughnuts with a slotted spoon and drain on paper towels. Repeat with remaining doughnuts. Let cool on a wire rack.
3. Glaze the doughnuts: Brush warm doughnuts with the apricot preserves and roll in the shredded coconut. Serve immediately.
Filled Doughnuts - 20 Servings
This great old-fashioned doughnut-shop confection is fun and easy to make at home. Experiment with different fillings for flavor variations.
INGREDIENTS
1 cup water, warmed to 110°F
2 packages active dry yeast
4 1/2 cups all-purpose flour
12 tablespoons plus 1 teaspoon unsalted butter, softened
3/4 cup sugar
2 large eggs
2 large egg yolks
2 teaspoons pure vanilla extract
1 teaspoon salt
2 cups filling (try Dulce de Leche, Vanilla Pudding Filling, or jelly)
4-5 cups vegetable oil for frying
DIRECTIONS
1. Make the dough: Combine water and yeast in a large bowl, stir until yeast dissolves, and let stand for 5 minutes. Stir in 1 cup flour, cover with plastic wrap, and let stand until bubbly — about 30 minutes. Lightly coat a large bowl with 1 teaspoon butter and set aside. Place remaining butter in a large bowl and beat in a stand mixer fitted with a paddle attachment or by hand with a wooden spoon until creamy — about 1 minute. Add sugar and beat until light and fluffy. Add eggs and yolks, one at a time, beating after each addition until well incorporated. Add the vanilla and beat until combined. Reduce mixer speed to low and add the yeast mixture and the salt. Gradually add the flour and mix until the flour is fully incorporated and the dough begins to pull away from the sides of the bowl. Place in the prepared bowl and turn to coat all sides. Cover the bowl with plastic wrap and let rise in a warm, draft-free place until doubled in volume — 1 1/2 to 2 hours. Punch down dough, remove from the bowl, and wrap
2. Cook the doughnuts: Line 2 baking sheets with parchment paper; sprinkle each lightly with flour and set aside. Turn the dough out onto a generously floured work surface and roll it out to about 1/4 inch thick. Cut out doughnuts using a 3 1/2-inch round cutter and transfer them to the prepared baking sheets. Gather dough scraps, reroll, and repeat cutting doughnuts until all the dough is used. Let rise, uncovered, in a warm draft-free place until puffy — about 30 minutes.
3. Fry the doughnuts: Heat about 4 inches of vegetable oil in a large deep skillet fitted with a thermometer over medium-high heat until oil reaches 365°F. Fry the doughnuts three at a time until golden — about 2 minutes per side. Remove doughnuts with a slotted spoon and drain on a wire rack.
4. Fill the doughnuts: Place filling in a pastry bag fitted with a long, narrow pastry tip, such as a Bismarck tip. While doughnuts are still slightly warm, insert the tip into the inside of a doughnut. Apply light, continuous pressure to the pastry bag while slowly moving the tip slightly from side to side and pulling the tip out of the doughnut. Serve immediately.
Vanilla Pudding Filling
Try this vanilla pudding as a delicious filler for our Filled Doughnuts. Yields: About 2 cups.
INGREDIENTS
1 cup whole milk
1 cup heavy cream
3 large egg yolks
1/4 cup sugar
2 tablespoons honey
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
DIRECTIONS
Make the pudding: Combine the milk and 1/2 cup cream in a small saucepan and bring to a simmer over medium heat. In a large bowl, whisk egg yolks, sugar, honey, flour, and salt together until thick and light. Continuing to whisk, add the hot milk mixture to the egg mixture in a slow stream. Return the mixture to the saucepan and, stirring constantly, bring just to a boil. Transfer the pudding to a medium bowl and cool for 30 seconds. Stir in the butter and vanilla, cover with plastic wrap laid directly on the surface of the pudding, and chill until cooled throughout — at least 1 hour. Whip the remaining cream until soft peaks form. Fold it into the pudding, cover, and chill until ready to use for up to 2 days.
Dulce de Leche
For grown-up entertaining with a playful streak, doughnut holes make easy-to-handle fondue dippers. Try our Lightest Fluffiest Doughnuts with this caramel spread, or use as the filling for Filled Doughnuts. Yields: About 1 cup
INGREDIENTS
2 cups goat's milk
2 cups whole milk
1 cup sugar
1 vanilla bean, split lengthwise, seeds scraped out
1 teaspoon cornstarch
1/4 teaspoon baking soda
DIRECTIONS
Make the dulce de leche: Combine all ingredients in a large saucepan over high heat and bring to a boil. Reduce heat to medium low and cook, stirring frequently, until the mixture is thick and caramel brown — 60 to 70 minutes. Strain through a fine-mesh strainer and refrigerate until ready to use for up to 3 days.
Piped Doughnuts with Orange Glaze - 40 Servings
Subtly sweet, these doughy doughnuts perfectly complement a cup of fresh, roasted coffee.
INGREDIENTS
2 cups whole milk
12 tablespoons unsalted butter
1 vanilla bean, split lengthwise
1 1/4 cups sugar
1 teaspoon salt
2 cups all-purpose flour
8 large eggs
4-5 cups vegetable oil for frying
1/2 cup orange juice
2 tablespoons lemon juice
DIRECTIONS
1. Prepare dough: In a medium saucepan, combine milk, butter, 1/2 of the vanilla bean, 1/4 cup of sugar, and salt over high heat and bring just to a boil. Remove from heat, remove vanilla bean, and scrape the seeds back into the milk mixture. Stir in the flour, return the pan to medium heat, and with a wooden spoon stir constantly until the dough pulls away from the sides and the bottom of the pan — about 2 minutes. Transfer the mixture to a bowl and mix using a mixer fitted with the paddle attachment set on low speed or by hand with a wooden spoon for 1 minute. Add the eggs, one at a time, and mix until incorporated.
2. Fry the doughnuts: Heat about 4 inches of vegetable oil in a large deep skillet fitted with a thermometer over medium-high heat until oil reaches 375°F. Place the dough in a large pastry bag fitted with a large star tip. Pipe about 6-inch lengths of dough into the oil, cutting them with a knife or offset spatula, and fry for 4 minutes, turning occasionally to cook all sides evenly. Remove the doughnuts with a slotted spoon and drain on a wire rack. Repeat until all the batter is used.
3. Make the glaze: Combine the remaining sugar, vanilla bean, orange juice, and lemon juice in a small saucepan over medium heat and bring to a boil. Use a whisk to stir occasionally for 5 minutes. Remove from heat, strain, and let cool until slightly thickened. Use a brush to coat doughnuts with glaze. Serve immediately.
Double-Chocolate Doughnuts - 12 Servings
This great old-fashioned doughnut-shop confection is fun and easy to make at home. Rich chocolate doughnuts are adorned with a flurry of white sprinkles — pair with milk for a delightful afternoon snack.
INGREDIENTS
1 3/4 cups all-purpose flour
1 1/2 cups cake flour
3/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
2 1/2 ounces bittersweet chocolate, grated, plus 4 ounces, chopped
1 cup sugar
3/4 cup buttermilk
4 tablespoons unsalted butter, melted
2 large eggs
2 large egg yolks
2 teaspoons pure vanilla extract
4-5 cups vegetable oil for frying
3 tablespoons heavy cream
2 tablespoons white nonpareils
DIRECTIONS
1. Make the dough: Sift the flours, cocoa, baking powder, baking soda, salt, and cinnamon together in a large bowl, add the grated chocolate, and set aside. Combine the sugar, buttermilk, butter, eggs, yolks, and vanilla together in a large bowl and whisk until smooth. Add the flour mixture gradually, stirring until the ingredients are just combined. Scrape down the sides of the bowl and cover with plastic wrap. Refrigerate for at least 1 hour or up to 6 hours.
2. Make the doughnuts: Turn the dough out onto a generously floured work surface. Dust the dough lightly with flour and roll out to about 1/2 inch thick. Cut out doughnuts using a 3-inch doughnut cutter and transfer to a baking sheet. Gather dough scraps, reroll, and repeat cutting doughnuts until all dough is used. Chill doughnuts for 30 minutes.
3. Fry the doughnuts: Heat about 4 inches of vegetable oil in a large deep skillet fitted with a thermometer over medium-high heat until oil reaches 365°F. Fry the doughnuts three at a time — 1 1/2 to 2 minutes per side. Remove doughnuts with a slotted spoon and drain on a wire rack. Repeat with remaining doughnuts.
4. Make the glaze: Place remaining chocolate in a heat-proof bowl and set aside. Bring cream in small saucepan to a simmer over medium heat. Pour over the chocolate, let sit 30 seconds, and stir until smooth. Top doughnuts with chocolate glaze and sprinkle with nonpareils. Serve immediately.
Lightest Fluffiest Doughnuts - 15 Servings
Serve these doughnut holes with spiked dipping sauces: For Raspberry-Chambord, mix 1/4 cup raspberry preserves and 1 teaspoon Chambord. Chocolate sauce is simply made with 4 ounces melted bittersweet chocolate, 3 tablespoons Kahlúa, and 1/4 teaspoon of vanilla.
INGREDIENTS
1/2 cup plus 1 tablespoon whole milk
1/3 cup olive oil
1/2 cup water, warmed to 110°F
4 1/2 teaspoons active dry yeast (2 packets)
3/4 cup plus 1/4 teaspoon sugar
1/2 cup sour cream
2 large eggs
2 large egg yolks
2 teaspoons salt
2 teaspoons vanilla extract
4 1/2 cups all-purpose flour
4-5 cups vegetable oil for frying
1/2 cup confectioners' sugar
DIRECTIONS
1. Make the dough: Coat a large bowl with vegetable oil and set aside. Gently warm 1/2 cup milk and oil in a small saucepan over medium heat. Combine the water and yeast in a large bowl, stir to dissolve, and sprinkle with 1/4 teaspoon sugar. Let stand for 5 minutes. Add the warm milk and oil to the yeast mixture and stir to combine. Add the remaining sugar, sour cream, eggs, yolks, salt, and vanilla and stir to combine. Add the flour gradually. Transfer the dough to a lightly floured surface and knead until smooth. Place it in the prepared bowl and turn to coat. Cover with plastic wrap and set aside in a warm, draft-free place until doubled in volume — about 2 hours. Punch dough down, re-cover the bowl with plastic wrap, and refrigerate for at least 2 or up to 12 hours.
2. Make the doughnuts: Turn the dough out onto a generously floured work surface. Lightly flour the dough and roll it out to about 3/4 inch thick. Cut doughnuts out of the dough using a 3-inch doughnut cutter and transfer them and their holes to a baking sheet. Gather dough scraps, reroll, and repeat cutting doughnuts and holes until all dough is used. Chill doughnuts and holes for 30 minutes.
3. Fry the doughnuts: Heat about 4 inches of vegetable oil in a large deep skillet fitted with a thermometer over medium-high heat until oil reaches 350°F. Fry the doughnuts three at a time until golden — about 2 minutes per side. Remove doughnuts and holes with a slotted spoon and drain on paper towels. Repeat with remaining doughnuts and holes.
4. Make the glaze: Combine the remaining milk and confectioners' sugar in a small bowl and stir until smooth. While doughnuts and holes are still hot, dip them in the glaze and transfer to a wire rack until glaze is set and doughnuts are cool. Serve immediately.
Sweet-Potato Doughnuts - 15 Servings
Try this variation of our Lightest Fluffiest Doughnuts. This moist, fluffy confection has a lightly delicate flavor: just the cure for a sweet-tooth craving.
DIRECTIONS
Follow the directions for Lightest Fluffiest Doughnuts but replace the sour cream with 8 ounces mashed sweet potato. Add 1/4 teaspoon allspice, 1/4 teaspoon mace, and 1/2 teaspoon cinnamon to the batter. Prepare the doughnut batter and fry as instructed above. Combine 1 cup maple syrup and 1 teaspoon lemon juice in a small saucepan over medium-low heat. Cook until reduced to 3/4 cup — 15 to 20 minutes. Coat hot doughnuts and holes with glaze and sprinkle with 1 cup toasted, chopped walnuts. Let glaze set and serve immediately. Will keep in an airtight container for up to 2 days.
Pink Strawberry Glaze
Top our Lightest Fluffiest Doughnuts with this glaze for a wonderful valentine treat. Yields: About 3/4 cup.
INGREDIENTS
1 20-ounce bag frozen strawberries
1/2 cup sugar
1 1/2 cups confectioners' sugar
2 tablespoons unsalted butter, softened
1/4 teaspoon pure vanilla extract
DIRECTIONS
Make the glaze: Place strawberries and 2 tablespoons water in a small saucepan and cook over medium heat until thick — about 30 minutes। Run the contents through a food mill and strain into a small saucepan. Add 1/2 cup sugar and cook until sugar dissolves and mixture thickens to a syrup — about 15 minutes. Combine powdered sugar, butter, vanilla, and 4 tablespoons of the syrup in a medium bowl and whisk until smooth. Use immediately.
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