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 today’s.
 Etymology

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

 Irving describe doughnut as balls of sweetened dough, fried in hog’s 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 peck’s 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

 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.