National Donut Day is the first Friday of each June.
According to Wikipedia the Doughnut event created by The Salvation Army in Chicago in 1938 to honor those of their members who served doughnuts to soldiers during World War I. The holiday celebrates the doughnut (a.k.a. donut) – a piece of dough which is deep-fried and sweetened.
Everyone loves donuts, me included))) In our area, Shipley’s are the best! But when I was a child, my mother would make them for us. Occasionally, she would tackle the donuts made from scratch with yeast dough, but more often than not, she would use her own method. She would take canned biscuits out of the frig, open the can and separate the biscuits. They would lay out on the counter until they had warmed to room temperature. Then she would take each biscuit and gently pull on it creating a hole in the center.
The “donuts” were then placed into hot oil and fried to a golden brown. They were drained on newspaper and sprinkle with powdered sugar while still warm. We could eat them faster than she could take them out of the oil and put in another batch!
If you have a special donut recipe or story, here’s some unique donut ornaments that you can find at Trendy Ornaments or you can also shop Amazon. Affiliate link included.
The hang tag on these Old World Christmas ornaments reads: Historians aren’t sure who invented the first doughnut, but all agree that the fried delicacy with the hole in the center is delicious. Whether served at breakfast or coffee break, few sweets are as tempting as the doughnut.
If you need a recipe for homemade donuts, here’s one from the 1950’s Betty Crocker Cookbook:
Beat well ………………….. 4 egg yolks (or two whole eggs)
1 cup sugar
2 tbsp. soft shortening
Stir in ……………………… 3/4 cup thick buttermilk or sour milk
Sift together and stir in . 3 1/2 cups sifted Gold Meal Flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
Chill dough 2 hours. Heat fat while rolling and cutting doughnuts. Fry until brown. Drain over kettle and then on absorbent paper in warm place. Serve plain, sugared, or glazed.
Note: The amount of kind of spice may be varied to suite individual taste. 2 tsp of vanilla may be used in place of spices. Temperature of fat: 370 to 380 degrees. Amount: 2 dozen 3″ doughnuts.
More tips from Betty:
To Sugar Doughnuts: Just before serving shake doughnuts one at a time in a paper bag with a little confectioner’s or granulated sugar.
To Glaze Doughnuts: Add 1/3 cup boiling water gradually to 1 cup of confectioner’s sugar. Mix well. Dip warm doughnuts into the warm glaze.
To Coat with Nuts and Sugar (I love Betty Crocker): Dip warm doughnuts into warm glaze, then into a mixture of 1/2 cup finely chopped nuts, 1/2 cup sugar and 1 tsp of cinnamon.
Personally…..I think I’ll try my mother’s method using the canned biscuits))))