You Say Doughnut …

It wasn’t until 1920 that “Donut” became the more excepted modern spelling of the much beloved Doughnut. They say the spelling change came about when, The Doughnut Machine Company planned on expanding its businesses to foreign markets and in order soften the pronounciation in other languages they penned the new spelling.

Although the Doughnut and it’s culinary cousins are universal the Donut is truly American. Along with that abbreviated spelling comes culinary innovation that can only happen in America.

A perfect example in the last year was the Cronut craze. Half French croissant, half American donut and stuffed with a decadent vanilla cream it took Manhattan by storm. I have yet to taste the Cronut or any of it’s many imitators but I have had donuts – oh, have I had donuts! All across the country in my ever expanding gastronomic research I’ve eaten quite few.

Some of the more unique specimens I found were at the funky, Voodoo Donuts in Portland, Oregon. With lines around the block Voodoo puts out some really fun and interesting twists on the classic American donut with toppings like breakfast cereal, cookies and wait for it, bacon! Keep in mind as good as these toppings are they don’t mask or takeaway from the world class donut found underneath.


My favorite? The Maple Bacon Long John with Vanilla Cream. Part confection, part breakfast food this bacon topped badboy is one nearly perfect treat.


Next time you have a hankering for an American icon and you don’t have the time to head out to Portland, try these great award-winning cranberry donuts or these rich chocolate glazed potato treats.



Cranberry Doughnuts Recipe

9 ServingsPrep/Total Time: 20 min.

1 egg
1/2 cup sugar
1 tablespoon butter, melted
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup milk
1/2 cup chopped fresh or frozen cranberries
Oil for deep-fat frying
Additional sugar

In a bowl, beat egg; add sugar and butter. Combine flour, baking
powder, cinnamon, nutmeg and salt; add to sugar mixture alternately
with milk. Stir in cranberries.

Heat oil in an electric skillet or deep-fat fryer to 375°. Drop
tablespoonfuls of batter into oil. Fry doughnuts a few at a time,
turning with a slotted spoon until golden, about 2 minutes per side.
Drain on paper towels; roll in sugar while still warm.

Yield: 1-1/2 dozen.



Delicious Potato Doughnuts

48 ServingsPrep: 20 min. Cook: 40 min.

2 cups hot mashed potatoes (with added milk and butter)
2-1/2 cups sugar
2 cups buttermilk
2 eggs, lightly beaten
2 tablespoons butter, melted
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
6-1/2 to 7 cups all-purpose flour
Oil for deep-fat frying

3-3/4 cups confectioners’ sugar
1/2 cup baking cocoa
1/4 teaspoon salt
1/3 cup boiling water
1/3 cup butter, melted
1 teaspoon vanilla extract

In a large bowl, combine the potatoes, sugar, buttermilk and eggs.
Stir in the butter, baking soda, baking powder, salt, nutmeg and
enough of the flour to form a soft dough. Turn onto a lightly
floured surface; pat out to 3/4-in. thickness. Cut with a 2-1/2-in.
floured doughnut cutter.

In an electric skillet, heat 1 in. of oil to 375°. Fry the doughnuts for 2 minutes on each side or until browned. Place on paper towels.

For frosting, combine the confectioners’ sugar, cocoa and salt in a
large bowl. Stir in the water, butter and vanilla. Dip tops of warm
doughnuts in frosting.

Yield: 4 dozen.

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