Doughnut
Alternative names | Donut |
---|---|
Type | Fried dough |
Course | Breakfast, snack, dessert |
A doughnut or donut (/ˈdoʊnət/) is a type of pastry made from leavened fried dough.[1][2]: 275 It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors. Doughnut is the traditional spelling, while donut is the simplified version; the terms are used interchangeably.
Doughnuts are usually
The two most common types are the ring doughnut and the filled doughnut, which is injected with
History
Forerunner
An early version of a deep-fried dough ball originated in Ancient Rome when people started frying dough and putting sugar or cinnamon on it. Similar types of fried dough recipes have either spread to, or originated, in other parts of Europe and the World.[3]
The Spanish and Portuguese churro is a choux pastry dough that would also be served in a ring-shape. The recipe is believed to be brought from China,[4] although a relationship to Roman cuisine is possible.[5]
The cookbook Küchenmeisterei (Mastery of the Kitchen), published in Nuremberg in 1485, offers a recipe for "Gefüllte Krapfen", sugar free, stuffed, fried dough cakes.[6]
England and North America
Dutch settlers brought olykoek ("oil(y) cake") to New York (or New Amsterdam) in the early 18th century. These doughnuts closely resembled later ones but did not yet have their current ring shape.[7][8][9]
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.[10][11]
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,[12] the recipe being given to the dowager Baroness by an acquaintance who transcribed for her the cooking instructions for a "dow nut".[13]
The first cookbook using the near conventional "dough nuts" spelling was possibly the 1803 edition of "The Frugal Housewife: Or, Complete Woman Cook", which included dough nuts in an appendix of American recipes.[14]
One of the earliest mentions of "dough-nut" was in Washington Irving's 1809 book A History of New York, from the Beginning of the World to the End of the Dutch Dynasty:[15]
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.
The name oly koeks was almost certainly related to the oliekoek: a Dutch delicacy of "sweetened cake fried in fat."[16]
Etymology
"Dough nut"
One of the earliest known literary usages of the term dates to an 1808 short story
"Donut"
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."[26] According to author John T. Edge the alternative spelling "donut" was invented in the 1920s 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.[27] 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
Types
Rings
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.[31] 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'.[7]
Ring doughnuts are formed by one of two methods: by joining the ends of a long, skinny piece of dough into a ring, or by using a doughnut cutter, which simultaneously cuts the outside and inside shape, leaving a doughnut-shaped piece of dough and a doughnut hole (the dough removed from the center). This smaller piece of dough can be cooked and served as a "doughnut hole" or added back to the batch to make more doughnuts. A disk-shaped doughnut can also be stretched and pinched into a torus until the center breaks to form a hole. Alternatively, a doughnut depositor can be used to place a circle of liquid dough (batter) directly into the fryer.
There are two types of ring doughnuts, those made from a yeast-based dough for raised doughnuts, or those made from a special type of cake batter.[11][32][33] Yeast-raised doughnuts contain about 25% oil by weight, whereas cake doughnuts' oil content is around 20%, but have extra fat included in the batter before frying. Cake doughnuts are fried for about 90 seconds at approximately 190 to 198 °C (374 to 388 °F), turning once. Yeast-raised doughnuts absorb more oil because they take longer to fry, about 150 seconds, at 182 to 190 °C (360 to 374 °F). Cake doughnuts typically weigh between 24 and 28 g (0.85 and 0.99 oz), whereas yeast-raised doughnuts average 38 g (1.3 oz) and are generally larger, and taller (due to rising) when finished.[citation needed]
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".[11]
Topping
After frying, ring doughnuts are often topped. Raised doughnuts are generally covered with a
Holes
Traditionally, doughnut holes are made by frying the dough removed from the center portion of the doughnut.[37] Consequently, they are considerably smaller than a standard doughnut and tend to be spherical. Similar to standard doughnuts, doughnut holes may be topped with confections, such as glaze or powdered sugar.
Originally, most varieties of doughnut holes were derivatives of their ring doughnut (yeast-based dough or cake batter) counterparts. However, doughnut holes can also be made by dropping a small ball of dough into hot oil from a specially shaped nozzle or cutter.[38] This production method has allowed doughnut sellers to produce bite-sized versions of non-ring doughnuts, such as filled doughnuts, fritters and Dutchies.
Filled
Filled doughnuts are flattened spheres injected with fruit preserves, cream, custard, or other sweet fillings, and often dipped into powdered sugar or topped off with frosting. Common varieties include the Boston cream, coconut, key lime, and jelly.
Other shapes
Others include the fritter and the Dutchie, which are usually glazed. These have been available on Tim Hortons' doughnut menu since the chain's inception in 1964,[39] and a 1991 Toronto Star report found these two were the chain's most popular type of fried dough in Canada.[40]
There are many other specialized doughnut shapes such as
Science
Cake vs yeast style
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 has a different texture because cake flour has a relatively low protein content of about 7 to 8 percent.[43] 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.[43] 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."[44] 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."[45]
Physical structure
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.[2]: 232 [46][47][41][42] 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."[48] 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."[49] 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.[48]
Molecular composition
Eggs function as emulsifiers, foaming agents, and tenderizers in the dough. The egg white proteins, mainly ovalbumin, "function as structure formers. Egg solids, chiefly the egg white solids combined with the moisture in the egg, are considered structure-forming materials that help significantly to produce proper volume, grain, and texture."[44] The egg yolk contributes proteins, fats, and emulsifiers to the dough. Emulsifying agents are essential to doughnut formation because they prevent the fat molecules from separating from the water molecules in the dough. The main emulsifier in egg yolk is called lecithin, which is a phospholipid. "The fatty acids are attracted to fats and oils (lipids) in food, while the phosphate group is attracted to water. It is this ability to attract both lipids and water that allow phospholipids such as lecithin to act as emulsifiers."[49] The proteins from both the egg yolk and the egg whites contribute to the structure of the dough through a process called coagulation. When heat is applied to the dough, the egg proteins will begin to unfold, or denature, and then form new bonds with one another, thus creating a gel-like network that can hold water and gas.[49]
Shortening is responsible for providing tenderness and aerating the dough. In terms of its molecular structure, "a typical shortening that appears solid [at room temperature] contains 15–20% solids and, hence, 80–85% liquid oil ... this small amount of solids can be made to hold all of the liquid in a matrix of very small, stable, needlelike crystals (beta-prime crystals)."[44] This crystalline structure is considered highly stable due to how tightly its molecules are packed. The sugar used in baking is essentially sucrose, and besides imparting sweetness in the doughnut, sugar also functions in the color and tenderness of the final product. Sucrose is a simple carbohydrate whose structure is made up of a glucose molecule bound to a fructose molecule.[49] Milk is utilized in the making of doughnuts, but in large scale bakeries, one form of milk used is nonfat dry milk solids. These solids are obtained by removing most of the water from skim milk with heat, and this heat additionally denatures the whey proteins and increases the absorption properties of the remaining proteins.[49] The ability of the casein and whey proteins to absorb excess water is essential to prolonging the doughnut's freshness. The major whey protein in the nonfat milk solids is known as beta-lactoglobulin, and a crucial feature of its structure is that there exists a single sulfhydryl group that is protected by the alpha helix, and when heating of the milk solids occurs, these groups participate in disulfide exchanges with other molecules. This interchange prevents the renaturation of the whey proteins.[50] If the crosslinking of the sulfide groups does not occur, the whey proteins can rebond and weaken the gluten network.
Water is a necessary ingredient in the production of doughnuts because it activates the other ingredients, allowing them to perform their functions in building the doughnut's structure. For example, sugar and salt crystals must be dissolved in order for them to act in the dough, whereas larger molecules, such as the starches or proteins, must be hydrated in order for them to absorb moisture.[49] Another important consideration of water is its degree of hardness, which measures the amount of impurities in the water source. Pure water consists of two parts hydrogen and one part oxygen, but water used in baking often is not pure. Baker's salt (NaCl) is usually used as an ingredient due to its high purity, whereas the salts in water are derived from varying minerals. As an ingredient, "salt is added to enhance the flavour of cakes and breads and to ‘toughen up’ the soft mixture of fat and sugar."[45] If relatively soft water is being used, more salt should be added in order to strengthen the gluten network of the dough, but if not enough salt is added during the baking process, the flavor of the bread will not be appealing to consumers.
Health effects
Doughnuts are unhealthful,
Dough rheology
An important property of the dough that affects the final product is the dough's rheology. This property measures the ability of the dough to flow. It can be represented by the power law equation: where is the tangentic stress, is the viscosity coefficient, is the shear rate, and is the flow index.[54] Many factors affect dough rheology including the type of ingredients, the amount of the ingredients, or the force applied during mixing. Dough is usually described as a viscoelastic material, meaning that its rheology depends on both the viscosity and the elasticity. The viscosity coefficient and the flow index are unique to the type of dough being analyzed, while the tangentic stress and the shear rate are measurements obtained depending on the type force being applied to the dough.
Regional variations
Asia
Cambodia
Nom kong (នំបុ័ងកង់), the traditional Cambodian doughnut, is named after its shape – the word ‘កង់’ (pronounced kong in Khmer) literally means “wheel”, whilst nom (‘នំបុ័ង’) is the general word for pastry or any kind of starchy food. A very inexpensive treat for everyday Cambodians, this sweet pastry consists of a jasmine rice flour dough moulded into a classic ring shape and then deep fried in fat, then drizzled with a palm sugar toffee and sprinkled with sesame seeds. The rice flour gives it a chewy texture that Cambodians are fond of. This childhood snack is what inspired Cambodian-American entrepreneur Ted Ngoy to build his doughnut empire, inspiring the film The Donut King.
China
A few sweet, doughnut-style pastries are regional in nature. Cantonese cuisine features an oval-shaped pastry called ngàuhleisōu (牛脷酥, lit. "ox-tongue pastry", due to its tongue-like shape).
A spherical food called saa1 jung (沙翁), which is also similar to a
Chinese restaurants in the United States sometimes serve small fried pastries similar to doughnut holes with condensed milk as a sauce.
India
In India, an old-fashioned sweet called gulgula is made of sweetened, deep-fried flour balls. A leavening agent may or may not be used.[citation needed]
There are a couple of unrelated doughnut-shaped food items. A savory, fried, ring-shaped snack called a vada is often referred to as the Indian doughnut. The vada is made from dal, lentil or potato flours rather than wheat flour.[55] In North India, it is in the form of a bulging disc called dahi-vada, and is soaked in curd, sprinkled with spices and sliced vegetables, and topped with a sweet and sour chutney. In South India, a vada is eaten with sambar and a coconut chutney.
Sweet pastries similar to old-fashioned doughnuts called badushahi and jalebi are also popular.
Along with these Indian variants, typical varieties of doughnuts are also available from U.S. chains such as Krispy Kreme and Dunkin' Donuts retail outlets, as well as local brands such as Mad Over Donuts and the Donut Baker.[57]
Indonesia
The Indonesian, donat kentang is a potato doughnut, a ring-shaped fritter made from flour and mashed potatoes, coated in powder sugar or icing sugar.[58]
Japan
In Japan,
Malaysia
Kuih keria is a hole doughnut made from boiled sweet potato that is mashed. The sweet potato mash is shaped into rings and fried. The hot doughnut is then rolled in granulated sugar. The result is a doughnut with a sugar-crusted skin.[69]
Nepal
Sel roti is a Nepali homemade, ring-shaped, rice doughnut prepared during Tihar, the widely celebrated Hindu festival in Nepal. A semiliquid dough is usually prepared by adding milk, water, sugar, butter, cardamom, and mashed banana to rice flour, which is often left to ferment for up to 24 hours. A sel roti is traditionally fried in ghee.[70]
Pakistan
Doughnuts are available at most bakeries across Pakistan. The Navaz Sharif variety,[citation needed] available mainly in the city of Karachi, is covered in chocolate and filled with cream, similar to a Boston cream. Doughnuts can readily be found at the many Dunkin' Donuts branches spread across Pakistan.[71]
Philippines
Local varieties of doughnuts sold by peddlers and street vendors throughout the Philippines are usually made of plain well-kneaded dough, deep-fried in refined coconut oil and sprinkled with refined (not powdered or confectioner's) sugar. Round versions of this doughnut are known as
Other native doughnut recipes include the shakoy,
Taiwan
In Taiwan, shuāngbāotāi (雙胞胎, lit. "twins") is two pieces of dough wrapped together before frying.[81]
Thailand
In Thailand, a popular breakfast food is pa thong ko, also known as Thai donuts, a version of the Chinese yiu ja guoy/youtiao. Often sold from food stalls in markets or by the side of the road, these doughnuts are small, sometimes X-shaped, and sold by the bag full.[82] They are often eaten in the morning with hot Thai tea.
Vietnam
Vietnamese varieties of doughnuts include bánh tiêu, bánh cam, and bánh rán. Bánh tiêu is a sesame-topped, deep-fried pastry that is hallow. It can be eaten alone or cut in half and served with bánh bò, a gelatinous cake, placed inside the pastry. Bánh cam is from Southern Vietnam and is a ball-shaped, deep-fried pastry coated entirely in sesame seeds and containing a mung bean paste filling. Bánh rán is from Northern Vietnam and is similar to bánh cam; however, the difference is that bánh rán is covered with a sugar glaze after being deep-fried and its mung bean paste filling includes a jasmine essence.[citation needed]
Europe
Austria
In
Belgium
In
Czech Republic
U.S.-style doughnuts are available in the Czech Republic, but before[clarification needed] they were solid shape and filled with jelly (strawberry or peach). The shape is similar to doughnuts in Germany or Poland. They are called Kobliha (Koblihy in plural). They may be filled with nougat or with vanilla custard. There are now many fillings; cut in half[clarification needed] or non-filled knots with sugar and cinnamon on top.[87]
Denmark
In
Finland
in Finland, a sweet doughnut is called a munkki (the word also means monk) and are commonly eaten in cafés and cafeteria restaurants. It is sold cold and sometimes filled with jam (like U.S. jelly donuts) or a vanilla sauce. A ring doughnut is also known as donitsi.[88]
A savory form of doughnut is the lihapiirakka (literally meat pie). Made from a doughnut mixture and deep fried, the end product is more akin to a savory doughnut than any pie known in the English-speaking world.[89]
Former Yugoslavia
Doughnuts similar to the Berliner are prepared in the northern Balkans, particularly in
France
The French
Germany
In parts of
In middle Germany, doughnuts are called Kreppel or Pfannkuchen. In southern Germany, they are also called Krapfen and are especially popular during Carnival season (
Greece
In
Hungary
It is supposed[.
Italy
Italian doughnuts include ciambelle, krapfen from Trentino-Alto Adige, zippuli or zeppole from Calabria and Campania, maritozzi from Latium, above all Rome, bomboloni from Tuscany, frittelle from Veneto and many others. In the island of Sardinia there is a particular donut, a ring cake called lorica.[93]
Lithuania
In Lithuania, a kind of doughnut called spurgos is widely known. Some spurgos are similar to Polish pączki, but some specific recipes, such as cottage cheese doughnuts (varškės spurgos), were invented independently.[citation needed]
Netherlands
In the
Norway
In Norway,
Poland
In Poland and parts of the U.S. with a large
Portugal
The malasada is a common type of holeless donut created in Portugal. They are made of fried dough. In
Romania
The Romanian dessert gogoși are fried dough balls similar to filled doughnuts. They are stuffed with chocolate, jam, cheese and other combinations and may be dusted with icing sugar.
Russia
In
Slovenia
In
Spain
In Spain, there are two different types of doughnuts. The first one, simply called donuts, or more traditionally berlinesas, is a U.S.-style doughnut, i.e., a deep-fried, sweet, soft, ring of flour dough.
The second type of doughnut is a traditional pastry called rosquilla or rosquete (the latter name is typical in the Canary Islands), made of fermented dough and fried or baked in an oven. Rosquillas were purportedly introduced in Spain by the Romans.[98] In Spain, there are several variants of them depending on the region where they are prepared and the time of the year they are sold. In some regions they are considered a special pastry prepared only for Easter.[citation needed] Although overall they are more tightly textured and less sweet than U.S.-style doughnuts, they differ greatly in shape, size and taste from one region to another.[citation needed]
The churro is a sweet pastry of deep-fried dough similar to a doughnut but shaped as a long, thin, ribbed cylinder rather than a ring or sphere. Churros are commonly served dusted in sugar as a snack or with a cup of hot chocolate.
Switzerland
In
Sweden
Similar to the Finnish munkki, the
Ukraine
In Ukraine doughnuts are called pampushky (Ukrainian: пампушки). Pampushky are made of yeast dough containing wheat, rye or buckwheat flour. Traditionally they are baked, but may also be fried. According to William Pokhlyobkin, the technology of making pampushky points to German cuisine, and these buns were possibly created by German colonists in Ukraine.
United Kingdom
In some parts of Scotland, ring doughnuts are referred to as doughrings, with the 'doughnut' name being reserved exclusively for the nut-shaped variety. Glazed, twisted rope-shaped doughnuts are known as yum-yums. It is also possible to buy fudge doughnuts in certain regions of Scotland. Fillings include jam, custard, cream, sweet mincemeat, chocolate and apple. Common ring toppings are sprinkle-iced and chocolate.
In Northern Ireland, ring doughnuts are known as gravy rings, gravy being an archaic term for hot cooking oil.
North America
Caribbean region
A kurma is a small, sweet, fried cube-shaped or rectangular doughnut which originated in Eastern India but is sold in Trinidad and Tobago.[citation needed]
Costa Rica
A traditional Puntarenas cream-filled doughnut is round and robust, managing to keep the cream inside liquified. They are popular in Costa Rica.
Mexico
The Mexican donas are similar to doughnuts, including the name; the dona is a
, white sugar or chocolate.United States and Canada
Frosted, glazed, powdered,
Doughnuts are ubiquitous in the United States and can be found in most grocery stores, as well as in specialty doughnut shops. They are equally popular in Canada.[99] Canadians eat more doughnuts per capita than any other nation and has more doughnuts shops per capita than any other nation.[100][101]
A popular doughnut in
Immigrants have brought various doughnut varieties to the United States. To celebrate Fat Tuesday in eastern
In regions of the country where apples are widely grown, especially the Northeast and Midwest states, cider doughnuts are a harvest season specialty, especially at orchards open to tourists, where they can be served fresh. Cider doughnuts are a cake doughnut with apple cider in the batter. The use of cider affects both the texture and flavor, resulting in a denser, moister product. They are often coated with either granulated, powdered sugar, or cinnamon sugar.[102]
In southern
In Quebec, homemade doughnuts called beignes de Noël are traditional Christmas desserts.[103][104]
-
Krispy Kreme glazed doughnuts
-
Powdered, glazed and chocolate doughnuts from a variety pack sold at supermarkets
-
Donuts with sprinkles
-
Elegant doughnut served at a wedding breakfast in Miami Beach
-
Chocolate-frosted doughnut
-
Doughnuts on a plate in Brooklyn, New York City, New York
-
Strawberry flavor mochi donut by Mister Donut
Middle East and North Africa
Iran
The Persian
Israel
Jelly doughnuts, known as
Morocco
In Morocco, Sfenj is a similar pastry eaten sprinkled with sugar or soaked in honey.[110]
Tunisia
In
Oceania
Australia
In Australia, the doughnut is a popular snack food.
Mobile vans that serve doughnuts, traditional or jam, are often seen at spectator events, markets, carnivals and
New Zealand
In New Zealand, the doughnut is a popular food snack available in corner dairies. They are in the form of a long sweet bread roll with a deep cut down its long axis. In this cut is placed a long dollop of sweetened clotted cream and on top of this is a spot of strawberry jam. Doughnuts are of two varieties: fresh cream or mock cream. The rounded variety is widely available as well.
South America
Brazil
In Brazil, bakeries, grocery stores and pastry shops sell ball-shaped doughnuts popularly known as "sonhos" (lit. dreams). The dessert was brought to Brazil by Portuguese colonizers that had contact with Dutch and German traders. They are the equivalent of nowadays "bolas de Berlim" (lit. balls of Berlin) in Portugal, but the traditional Portuguese yellow cream was substituted by local dairy and fruit products. They are made of a special type of bread filled with "goiabada" (guava jelly) or milk cream, and covered by white sugar.
Chile
The Berlin (plural Berlines) doughnut is popular in Chile because of the large German community. It may be filled with jam or with
Peru
Peruvian cuisine includes picarones which are doughnut-shaped fritters made with a squash and sweet potato base.[61] These snacks are almost always served with a drizzle of sweet molasses-based sauce.
Sub-Saharan Africa
South Africa
In
In popular culture
This section possibly contains original research. (June 2016) |
The doughnut has made an appearance in popular culture, particularly in the United States and Australia. References extend to objects or actions that are doughnut-shaped.
In
In films, TV shows, and other popular culture references, police officers are associated with doughnuts,
Cops & Doughnuts, a doughnut shop in Clare, Michigan, is notable for being owned and operated by current and former members of the city's police force.[118][unreliable source?]
Industry by country
Australia
Canada
Per capita, Canadians consume the most doughnuts, and Canada has the most doughnut stores per capita.[120][121]
United States
Within the United States, the
Pink boxes
This section may lend create a more balanced presentation. Discuss and resolve this issue before removing this message. (December 2022) |
In the US, especially in
In the mid-1970s, pink doughnut boxes were already a common sight in the eastern and midwestern United States, due to the fact that Dunkin' Donuts used a solid pink color for its boxes at that time.[123] (It switched to a different box design sometime after 1975.) But the chain did not begin to establish a major presence in California until the 2010s.[124]
Owing to the success of Ngoy and Yen's business, the color soon became a recognizable standard in California. Due to the locality of Hollywood, the pink boxes frequently appeared as film and television props and were thus transmitted into popular culture.[125]
Holidays and festivals
National Doughnut Day
See also
- Brown Bobby
- Cronut
- Danish pastry
- Fried dough foods
- Gulab Jamun
- Kolache
- List of desserts
- List of doughnut shops
- List of doughnut varieties
- Pączki
- Pan dulce (sweet bread)
- Pastry
- Puff-puff
- Sufganiyah
- Torus
References
- ISBN 978-0-8130-4079-0.
- ^ ISBN 9780199313624.
- ISBN 978-0-7624-5525-6.
- ^ "The Hidden History of Churros". Fox News. 9 December 2016.
- ^ Randolph, Mike (17 June 2020). "The complex origin of beloved churros". BBC.
- ^ "Doughnuts: a German creation from the 1400s – @GermanyinUSA". germanyinusa.com. 30 April 2019. Retrieved 2021-10-09.
- ^ a b "History, Travel, Arts, Science, People, Places | Smithsonian". Smithsonianmag.com. Retrieved 2015-06-10.
- ^ "Glazed America: Anthropologist Examines Doughnut as Symbol of Consumer Culture". www.newswise.com. Newswise. Retrieved July 22, 2008.
- ^ The History of Doughnuts, The Spruce
- ^ "Hertfordshire: home of the doughnut?". St Albans Museums. 20 March 2019. Retrieved 2021-08-09.
- ^ a b c d Galarza, Daniela (2015-05-28). "Everything You Need to Know About the Great American Doughnut". Eater. Retrieved 2021-06-15.
- ^ "Mmmm...dow nuts! The sweet treat has been traced back to Hertford". Hertfordshire Mercury. 24 October 2013. Archived from the original on 23 April 2015. Retrieved 7 October 2015.
- ^ Krondl, Michael (2014). The Donut: history, recipes, and lore from Boston to Berlin. Chicago Review Press. p. 30.
- ^ "The frugal housewife : or, Complete woman cook; wherein the art of dressing all sorts of viands is explained in upwards of five hundred approved receipts, in gravies, sauces, roasting, etc. ... also the making of English wines | MSU Libraries". d.lib.msu.edu. Retrieved 2021-09-22.
- ^ Doughnut Or Donut? The Great Spelling Debate Of Our Time, Huffington Post. The passage occurs in book 3, chapter 3 of Irving's satire.
- ISBN 978-0-674-20519-2.
- ^ Originals, Selections, &C. for the Times. Sketches and Views-No. V; The Times, page [29], vol. I, iss. 8; January 30, 1808; Boston, Massachusetts.
- ^ Harper, Douglas. "doughnut". Online Etymology Dictionary.
- ^ doughnut Archived 2019-12-24 at the Wayback Machine in the American Heritage Dictionary
- ^ "Meaning of donut". InfoPlease. Retrieved 21 December 2018.
- ^ Company, Houghton Mifflin Harcourt Publishing. "The American Heritage Dictionary entry: donut". www.ahdictionary.com. Archived from the original on 21 December 2019. Retrieved 21 December 2018.
- ^ "Definition of DONUT". www.merriam-webster.com. Archived from the original on 20 December 2018. Retrieved 21 December 2018.
- ISBN 0472031341, p. 166: "... and British English in the spelling of individual words include ax/axe (though the British form is also frequently used in America), check/ cheque (a money order), donut/doughnut, draft/draught (an air current), mold/mould, ..."
- ISBN 1841500879, p. 113 "... US spelling is influencing users to spell programme as program, center for centre and donut for doughnut."
- ISBN 1932586431, p. 233 "At present, "donut" and "doughnut" are both pervasive in American English, but only "doughnut" is listed in Thorndike and Lorge's (1942) The Teacher's Word Book of 30,000 Words. There are sparse instances of the "donut" spelling variation prior to WWII. For instance, it is mentioned in an LA Times article dated August 10, 1929. There, Bailey Millard complains about the decline of spelling, and that he "can't swallow the 'wel-dun donut' nor the everso'gud bred'." "
- ^ George Wilbur Peck (1900). Peck's bad boy and his pa. Stanton and Van Vliet. pp. 107–.
- ISBN 1440628645: "Donuts" came to the fore in the 1920s, when the New York-based Doughnut Machine Corporation set its eyes upon foreign markets. "In order to obviate difficulty in pronouncing 'doughnuts' in foreign languages," a press release announced .."
- ^ Sally L. Steinberg Collection of Doughnut Ephemera, 1920s–1987: "In 1931, the company opened the first Mayflower doughnut shop in New York City; ultimately, 18 shops were opened across the country—the first retail doughnut ..." [NOTE: Smithsonian and several 1950s court cases call it "Mayflower Doughnut Corporation" prior to World War II].
- ^ doughnut. Oxford Dictionaries Online (World English) "The beginning of doughnut is spelled dough- (the spelling donut is American)."
- ^ "donut, doughnut", Google Ngram viewer
- ^ "'Old Salt' Doughnut hole inventor tells just how discovery was made and stomachs of earth saved." Special to The Washington Post; The Washington Post (1877–1954), Washington, D.C; March 26, 1916; p. ES9
- ^ Preston, Marguerite (26 April 2016). "You're Either a Cake Doughnut Person or a Yeast One". Bon Appetit. Retrieved 2021-06-15.
- ^ Chevriere, Maryse (February 22, 2020). "What Is the Difference Between Cake Doughnuts and Yeast Doughnuts?". Chowhound. Retrieved 2021-06-15.
- OCLC 958579853.
In addition to a choice of dozens of different kinds of doughnuts and crullers, Dunkin' Donuts sells "Munchkins," bite-size spheres supposedly made from the dough punched from the centers of the doughnuts (they are not really).
- ^ "A history of Dunkin' Donuts". www.boston.com. June 5, 2013. Retrieved 2021-08-13.
- OCLC 945730827.
In 1976, the genius Timbits were launched: doughnut 'holes', or small, round bitesized doughnuts
- ^ Stewart, Jock (July 18, 2017). "Ever wondered why there are holes in doughnuts?". htn.com.au. Retrieved July 18, 2017..
- ^ "Timbit turns 35". Retrieved 18 June 2014.
- ^ Tim Hortons. "The history of Tim Hortons". Archived from the original on November 12, 2009. Retrieved November 20, 2009.
- ^ Kane, Marion (May 1, 1991). "Tim Hortons fans dunk our results". Toronto Star. No. Section: Food. p. B.3. Retrieved 21 December 2018.[permanent dead link]
- ^ )
- ^ OCLC 778424146.
- ^ ISSN 1072-5121. Archived from the originalon 2022-08-29. Retrieved 2022-08-29.
- ^ ISBN 9780412988417. Retrieved 21 December 2018.
- ^ a b Czernohorsky, J. H.; Hooker, R. (6 November 2016). "The Chemistry of Baking" (PDF). New Zealand Institute for Crop and Food Research. Archived from the original (PDF) on 2016-11-27. Retrieved 21 December 2018.
- ^ "Krispy Kreme - Doughnuts, Coffee, Sundaes, Shakes & Drinks". Archived from the original on 2013-12-04. Retrieved 2013-12-19.
- ^ "Donuts - Dunkin' Donuts". www.dunkindonuts.com. Retrieved 21 December 2018.
- ^ a b Pyler, E. J. Baking Science and Technology. Chicago: Siebel, 1952. Print.
- ^ a b c d e f Figoni, Paula. How Baking Works. 2nd ed. Hoboken: John Wiley & Sons, 2008. Print.
- ISBN 978-0-85709-363-9. Retrieved 21 December 2018.
- ^ Maffetone, Philip.The Big Book of Health and Fitness: A Practical Guide to Diet, Exercise, Healthy Aging, Illness Prevention, and Sexual Well-Being, p. 187 (Skyhorse Publishing, 2012).
- ^ a b JEWELL, MARK (27 August 2007). "Dunkin' Donuts Dumping Most Trans Fats". The Washington Post. Associated Press. Retrieved 21 December 2018.
- ^ Bricklin, Mark. Prevention Magazine's Nutrition Advisor: The Ultimate Guide to the Health-Boosting and Health-Harming Factors in Your Diet, p. 169 (Rodale, 1994).
- ^ MIRSAEEDGHAZI, HOSSEIN (2008). "Rheometric Measurement of Dough Rheological Characteristics and Factors Affecting It". International Journal of Agriculture & Biology. 10 – via Faculty of Biosystem Engineering, College of Agriculture, University of Tehran, Karaj, Iran.
- ^ Manmadhan, Prema (20 September 2007). "North Indian mirch masala". The Hindu. Cochin. Retrieved Feb 10, 2014.
- ^ "Donut variations around the world". Fox News. 26 December 2013. Retrieved Feb 16, 2014.
- ^ Jacob, Sarah (23 May 2012). "American doughnut makers Krispy Kreme and Dunkin' Donuts now play out rivalry in India". The Times Of India. Economic Times. Retrieved Feb 16, 2014.
- ISBN 978-979-1477-05-5.
- ^ 平間 洋一; et al. (2010). 絶品! 海軍グルメ物語. Kadokawa / 中経出版. p. 1.
- ^ "Donut history 1983". Mister Donut.
アンドーナツ 1983年12月発売 口どけのよいイースト生地に、練りあんを詰めました。 [An-doughnut, Launched in December 1983: Sweet bean paste is filled in yeast dough having excellent melt in mouth]
- ^ a b c d e f g h "A Baker's Dozen Amazing Global Doughnuts". pastemagazine.com. 2017-02-27. Retrieved 2021-06-15.
- ^ Joe, Melinda (November 30, 2017). "Okinawan cuisine: The Japanese food you don't know". CNN. Retrieved 2021-06-15.
- ^ "Mochi doughnuts are sweet, chewy and delightfully uniform". Las Vegas Review-Journal. 2020-09-20. Retrieved 2021-06-13.
- ^ a b "Mochi Donuts Are the Japanese and American Pastry Hybrid Sweeping the Nation". Thrillist. September 23, 2020. Retrieved 2021-06-13.
- ^ "MoDo Hawaii's wildly popular mochi donuts are coming to the Bay Area | Peninsula Foodist | Elena Kadvany | Palo Alto Online |". paloaltoonline.com. December 2, 2020. Retrieved 2021-06-13.
- ^ Kocher, Sarah (April 24, 2021). "Never heard of a mochi donut, or dying to get your hands on one? Either way, a Sartell baker has you covered". St. Cloud Times. Retrieved 2021-06-13.
- ^ Woo, Candice (2021-04-19). "Mochi Doughnut Craze Coming to Convoy". Eater San Diego. Retrieved 2021-06-13.
- ^ "Japanese mochi doughnut chain opening new RiNo location". The Know. 2021-04-23. Retrieved 2021-06-13.
- ^ "Malaysian sweet potato donuts". smokywok.com. Archived from the original on 2013-12-13.
- ^ "Sel Roti". weallnepali.com. Archived from the original on 2012-06-06. Retrieved 2013-12-09.
- ^ "Dunkin Donuts Pakistan Menu". dunkindonuts.pk. Archived from the original on 2014-02-20. Retrieved 2018-12-19.
- ^ "How to cook Bunuelos". Pinoy Recipe At Iba Pa. 5 July 2016. Retrieved 15 April 2019.
- ^ "Cascaron – Bitsu-Bitsu (Dough Balls) Recipe". Savvy Nana's. Archived from the original on 28 March 2019. Retrieved 15 April 2019.
- ^ "How to cook Shakoy". Pinoy Recipes. 2014-03-15. Retrieved 3 January 2015.
- ^ "Shakoy or Lubid-Lubid Recipe". Ping Desserts. 2012-09-29. Retrieved 3 January 2015.
- ^ "Kumukunsi". ChoosePhilippines. 30 July 2013. Archived from the original on 2 February 2017. Retrieved 29 January 2017.
- ^ Leslie Joyce Belais (27 December 2012). "Doon Po Sa Amin: Kinikilala Ang Pagkaing Muslim". Prezi. Retrieved 29 January 2017.
- ISBN 9781479869251.
- ^ "Lokot-Lokot - Filipino Food". Aboutfilipinofood.com. Retrieved 2017-02-24.
- ^ Damo, Ida. "4 Must-Eat K'Gan Muslim Desserts". Choose Philippines. Archived from the original on 10 December 2018. Retrieved 10 December 2018.
- ^ "【記憶裡的古早味】雙胞胎、甜甜圈、麻花捲,中式點心的八里夢工廠 - 文化銀行|BANK OF CULTURE". 文化銀行|BANK OF CULTURE (in Chinese (Taiwan)). 2018-03-30. Retrieved 2019-11-15.
- ^ "Thai Donuts, 'Pa Thong Ko'". ImportFood.com. 8 June 2016.
- ^ Oliver, Nicky &. "Ich bin ein Berliner – Step by step to Mini-Krapfen » delicious:days".
- ^ "Bauernkrapfen (In German)". gutekueche.at.
- ^ "Smoutebollen". cookingclarified.com. 2011-04-04.
- ^ "Croustillons". belgourmet.be. Archived from the original on 2006-02-08. Retrieved 2014-02-17.
- ^ "Kobliha". youtube.com. Archived from the original on 2014-04-05.
- ^ "English to Finnish dictionary". Retrieved December 16, 2016.
- ^ "lihapiirakka". 2013-07-09. Archived from the original on 2013-12-12. Retrieved 2013-12-09.
- ^ Collins English Dictionary – Complete and Unabridged. HarperCollins Publishers. 2003.
- ^ Alan Davidson (1999) Oxford Companion to Food, Oxford University Press
- ^ "Greek honey balls (loukoumades)". 8 July 2010.
- ^ "Ricetta Lorica (Ciambella sarda)".
- ISBN 978-0-8156-0241-5.
- ^ Nederlands Centrum voor Volkscultuur, Federatie voor Volkskunde in Vlaanderen (2005). Traditie, Volume 11. Nederlands Centrum voor Volkscultuur. pp. 29–32.
- ^ Recipes for Russian and other ponchiki[permanent dead link] (in Russian).
- ^ Trojane doughnuts. Slovenia.info. Retrieved on August 22, 2013.
- ^ Kraig, Bruce; Colleen Taylor Sen. Street Food Around the World: An Encyclopedia of Food and Culture. p. 323.
- ^ Paul Mullins, Glazed America: A History of the Doughnut (Gainesville: The University of Florida Press, 2008).
- ^ The unofficial national sugary snack. Archives.cbc.ca. Retrieved on August 22, 2013.
- ^ Alex Beam (April 12, 2008). "Canada's holey icon: Our eyes glaze over". Boston Globe. Retrieved March 6, 2009.
- ^ Luke Pyenson (October 10, 2007). "A Match Made In October". The Boston Globe. Retrieved September 26, 2009.
- ISBN 978-0802047908.
- ^ "De meilleurs beignes de Noël?". Enjeux – Radio-Canada. January 21, 2003. Retrieved October 27, 2012.
- ^ "Zoolbia ingredients". intependent.co.uk. London. February 27, 2011.
- OCLC 1112786378.)
{{cite book}}
: CS1 maint: location missing publisher (link - ^ Jessica Steinberg (December 19, 2003). "Gelt for gifts". Jerusalem Post. Archived from the original on 31 January 2013. Retrieved 6 July 2017.
- ^ a b "Why Jelly Doughnuts Are Eaten During Hanukkah". Time. December 7, 2015. Retrieved 2021-06-15.
- ^ "How The Israeli Sufganiyah, Or Jelly Doughnut, Got Its Start As A Hanukkah Treat". NPR.org. December 19, 2017. Retrieved 2021-06-15.
- ^ "Sfenj (in French)". sousoukitchen1.com. Archived from the original on 2013-12-11.
- ^ "Classic Jam Donut". Donutking.com. Archived from the original on 8 March 2009. Retrieved 14 February 2013.
- ^ A hot piece of history. theage.com.au. February 5, 2004
- ^ "Koeksisters: South Africa's twisted and delicious dessert". salon.com. 2010-06-21.
- ^ "All about Vetkoek". Archived from the original on July 22, 2013.
- ^ "This is Why Doughnuts Are Associated with Police Officers". 2 June 2017.
- ^ On the B movie matinee show Mystery Science Theater 3000, cop/donut jokes were used so prevalently by the host Joel during the viewing of the sci-fi cop drama Indestructible Man that his robot co-hosts insisted upon him signing a legal document forbidding any further usage of such jokes in the future. See one of the most spectacular "donut scenes" in the still on the "Welcome to Twin Peaks" website and read about it in the article "Twin Peaks Donut Shop Was Called Wagon Wheel Do-Nuts".
- ^ Catherine New (April 19, 2013). "Dunkin' Donuts in Certain Boston Areas Stay Open to Serve Police During City Lockdown". Huffington Post.
- ^ Johnson, Elizabeth (March 5, 2013). "Cops & Doughnuts". American Profile. Retrieved 14 June 2016.
- ^ World's largest D'oh Nut Archived February 6, 2009, at the Wayback Machine. News.com.au (December 5, 2007). Retrieved August 22, 2013.
- ^ The unofficial national sugary snack. Archives.cbc.ca. Retrieved on August 22, 2013.
- ^ Alex Beam (April 12, 2008). "Canada's holey icon: Our eyes glaze over". Boston Globe. Retrieved March 6, 2009.
- ^ Chris Barrett (March 22, 2014). "Providence still doughnut capital of U.S." Providence Business News.
- ^ "Iconic Packaging: Dunkin' Donuts".
- ^ "Dunkin' Donuts Returns to SoCal; First Location Opens in Santa Monica". KTLA.
- ^ "Why are doughnut boxes pink? The answer could only come out of Southern California". Los Angeles Times.
- ^ Fagan, Kevin (6 June 2009). "A holey holiday - National Doughnut Day". San Francisco Chronicle. SF Gate. Retrieved 21 December 2018.
Further reading
- Jones, Charlotte Foltz (1991). Mistakes That Worked. Doubleday. ISBN 978-0-385-26246-0. Origins of the doughnut hole.
- Moreira, Rosana G.; M. Elena Castell-Perez; Maria A. Barrufet (30 June 1999). Deep Fat Frying: Fundamentals and Applications. Gaithersburg, Md.: Aspen. OCLC 40990102.