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DOUGHNUT NOTE TAKING

Overview

Ring donuts are formed by joining the ends of a long, skinny piece of dough into a

ring or by using dougnut cutter (which simultaneosly cuts the outside and inside

shape, leaving a hole from dough removed the center).

The smaller pice of dough can be cooked or re-added to the batch to make more

doughnuts.

Doughnuts can be made from a yeast-based dough for raised doughnuts or a special

type of cake batter.

Overwiew

Yeast raised contain about 25% oil by weight.

Cake doughnuts are fried for about 90 seconds at approximately 190oC-198oC turning

once.

After frying, ring doughnut are often topped with a glace (icing), cinnamon or sugar.

Styles such as fritters and jam doughnut may be glazed or injected with a jam or

custard.

History of Doughnut

Introduced into North America by Dutch Settlers.

In the 19th century, doughnuts were referred to as one kind of olykoek.

In 1847, Hansen Gregory claimed to have invented the ring-shaped doughnut.

He claimed to have punched a hole in the center of dough.

Paul R. Mullins anthropologist, The first cookbook mentioning doughnuts was an

1893.

By the mid 19th century, the doughnut looked and tasted like todays.

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Etymology

In 1808 short story describing a spread of Fire-cakes dan Dough-nuts.

Irving describe doughnut as balls of sweetened dough, fried in hogs fat and called

olykoeks.

Nuts of fried dough might now be called doughnut holes.

Doughnut and the shortened from DONUT are both pervasive in American English.

In 1900, the first know printed use donut was in pecks bad boy and his Pa.

Etymology

Donut spelling also showed up in Los Angels Times article dated August 10, 1929.

The interchangeability of the two spellings can be found in a series of The New York

Times article.

In four article, two mention the donut spelling.

Dunkin Donuts, the oldest surviving company to use the donut variation.

The defunct Mayflower Donut Corporation is the first company to use that spelling.

Ingredients

2.25 cups all-purpose flour

0.5 cup good quality cocoa

2.5 teaspoons baking powder

0.5 teaspoon baking soda

0.25 teaspoon ground cinnamon

0.25 teaspoon ground mace

0.25 teaspoon salt

0.75 cup granulated sugar

1.5 tablespoons butter -- softened

1 egg

0.5 cup of milk

0.25 cup of powdered sugar

dash ground cinnamon

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Method

Sift all dry ingredients together, including cocoa

In other bowl, beat the sugar and butter until creamy

Add the egg and beat it

Add the flour mixture and the milk alternately

Mix until well blended

Shape into a ball

Roll the dough to 0.25 inch thick Flour a 2.5 inch Doughnut Cutter

Cut it into rings

Fry two or three donuts at a time in deep fat

Heated to 375 for thirty seconds

Turn once with a slotted spoon

Drain on paper towels

Mix the powdered sugar with a dash of cinnamon and sprinkle over the tops of this

warm donut recipe.