FREE Donut at Nino’s Bakery & Restaurant,
June 1 for National Doughnut Day

From the Oxford Companion to American Food and Drink:
“Doughnuts are deep-fried cakes with a long European history and roots in still earlier Middle Eastern cuisine. They were introduced to America by the Dutch in New Netherlands to America as oliekoecken (oil cakes or fried cakes). Made of yeast dough rich in eggs and butter, spices, and dried fruits, their sweetness came from the fruit and the final dusting of sugar. The dough was often somewhat sticky and was dropped as blobs off the end of a spoon into hot rapeseed oil (canola). The resulting doughnuts took the form of irregular balls.”

In ancient Rome and Greece, cooks would fry strips of pastry dough and coat them with honey or fish sauce. In Medieval times, Arab cooks started frying up small portions of unsweetened yeast dough, drenching the plain fried blobs in sugary syrup to sweeten them. In 15th century Germany, where sugar was hard to come by, they were often cooked savory with fillings like meat or mushroom. The Pilgrims and Dutch settlers brought doughnuts to America.

When egg yolks were added to the recipe, the exterior fried faster than the middle, which sometimes ended up still raw. Putting a hole in the center eliminated the problem.

Who figured that out!? As one story tells it:
Meet Captain Hanson Gregory, a Dutch sailor. His mother made him some doughnuts for a voyage. In June of 1847, Captain Gregory’s ship hit a sudden storm. He impaled the doughnut he was eating on one of the spokes on his ship’s wheel to keep his hands free. The spoke drove a hole through the raw center of the doughnut. Captain Gregory decided he liked the doughnut better this way, minus the raw center – and voila! The hole in the doughnut was born. (Leave us a comment below if you know a better story.)

A distinctly American food passion, in his book “Glazed America”, author Paul Mullins says that the first printed recipe for doughnuts can be found in an English cookbook dating back to 1803.

And in WWI and WWII, female Salvation Army volunteers distributed the “home taste” of doughnuts they had cooked to soldiers. “Doughnut Girls” & “Doughnut Dollies” gave the treats to the “Doughboys.”

The doughnut (also spelled donut), is also a Hanukkah treat. Deep-fried dough balls known as “sufganiyot” or “bimuelos” are prepared today much as there were more than a thousand years ago. Thanks Tory Avery (blogger), for your info

Come to Nino’s Bakery on
National Donut Day, June 1 – for your FREE donut

We’ll be cooking up a fresh supply all day long. Open 7AM to 8PM, we also serve breakfast, lunch and dinner. And always rich, fresh-brewed coffee – to enjoy with your donut!

Swedish Chef - making donut - Muppet Show