Have a doughnut and celebrate on June 3

Friday is Doughnut Day, a time to honor the women who served fried dough to servicemen in World War I

It’s time to tap into your baking skills because Friday, June 3, is National Doughnut Day.

The  first Friday of June was designated as Doughnut Day in 1938 as a way to honor the members of the Salvation Army who made doughnuts and delivered them to soldiers on the front lines in France during World War I.

The so-called Doughnut Lassies delivered approximately 9,000 of the fried doughnuts to servicemen, and they are credited with increasing the popularity of doughnuts in the United States as the soldiers returned home.

The first Doughnut Day was celebrated by the Salvation Army in Chicago in 1938 to help those in need during the Great Depression.

While few people today know the history of doughnut day, many people enjoy sitting down with a cup of coffee or glass of milk and a doughnut to start the day.

And there’s a type of doughnut for everyone — cake-style, old-fashioned, jelly-filled, crullers, cronuts, long Johns, beignets, churros and doughnut holes, among others.

They can be sweet or savory, filled or unfilled, and the flavors are limited only by the imagination.

Traditionally shaped doughnuts have a hole in the center, essential to ensure the dough is cooked evenly. Without the hole, the dough would need to sit in the hot oil longer which could create a burnt shell.

As Doughnut Day is celebrated, consider this simple fact about the fried dough from the website letseatcake.com — more than 10 billion doughnuts are made in the United State every year.

If you want to make your own doughnuts to celebrate, here is the Salvation Army’s official Doughnut Lassie recipe and a few others from cookingchanneltv.com.




Salvation Army Doughnut Lassie Doughnuts


5 cups flour

2 cups sugar

2 large eggs

1-3/4 cups milk

5 teaspoons baking powder

1/4 tablespoon salt

1 tub lard or 2 cups shortening


Combine all ingredients except lard. Thoroughly knead dough, roll smooth, then cut into rings that are less than 1/4-inch thick. (Salvation Army doughnut girls used whatever they could find, from baking powder cans to coffee percolator tubes.)

Heat lard or shortening to about 365 degrees. Drop dough rings into the lard, making sure the fat is hot enough to brown the doughnuts gradually. Turn the doughnuts slowly several times.

When browned, remove doughnuts and allow excess fat to drip off. Dust with powdered sugar. Let cool and enjoy.

Makes four dozen doughnuts.






Nutella Doughnuts


1-1/2 pounds flour, plus more for dusting

1-1/2 ounces sugar

1 tablespoon baking powder

1 teaspoon instant dry yeast

1/2 teaspoon salt

14 ounces milk

2 eggs

4 ounces butter, cut into cubes

For praline glaze:

4 ounces praline paste

4 cups confectioners’ sugar

For doughnuts:

Oil, for frying

1 13-ounce jar Nutella

Melted chocolate, optional


In the bowl of a stand mixer fitted with the dough hook, stir together flour, sugar, baking powder, yeast and salt. With the mixer on low speed, add milk and eggs. With the mixer still running, add butter, one piece at a time, until fully incorporated. Continue to mix on medium speed about 10 minutes, until dough is elastic enough to pull apart thinly and still see through it. Turn off the mixer and allow the dough to rest, covered, 20 minutes.

On a lightly floured surface, roll dough out to 1/2-inch thickness. Cut dough with a 2-1/2-inch circle cutter and transfer to a parchment-lined baking sheet that’s dusted with flour. Let sit at warm room temperature for 45 to 60 minutes, until pressing the dough leaves a slight dimple.

Whisk together praline paste and confectioners’ sugar with 4 ounces hot water until smooth. If too thick, add more water; if too thin, add more sugar. Set aside.

Fill a large Dutch oven halfway with oil and heat to 375 degrees. Carefully drop several doughnuts into the oil and fry about one minute, until deep brown, then flip and fry the underside one minute more. Transfer doughnuts to a rack and cool completely.

Poke a hole in the center of each doughnut using a skewer. Fill a pastry bag with Nutella, then pipe about one ounce Nutella into each doughnut. Dip the top of each doughnut in praline glaze, then swirl the top with additional Nutella or drizzle with melted chocolate.



Italian Doughnuts


Vegetable oil, for frying

Olive oil, for frying

1 pound prepared pizza dough

3/4 cup sugar

1-1/2 teaspoons ground cinnamon


Pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches. Heat oil over medium heat until a deep-fry thermometer registers 375 degrees.

Roll the dough on a lightly floured surface to 1/2-inch thickness. Using a floured 2-inch cookie cutter, cut out rounds. Using a floured 1-inch cookie cutter, cut out a hole in the center of each round. Gather the scraps and re-roll to cut out more doughnuts.

Whisk sugar and cinnamon in a medium bowl to blend. Set aside.

When oil is hot, working in batches, fry doughnuts about 45 seconds per side, until they puff but are still pale. Using a slotted spoon, transfer doughnuts to paper towels to drain. Cool slightly.

While the doughnuts are still warm, place in cinnamon-sugar and generously coat twice with the cinnamon-sugar. Serve warm.

You may also cool the fried doughnuts to room temperature. Stir three ounces milk chocolate and 1/4 cup whipping cream in a heavy small saucepan over medium-low heat until the chocolate melts. Set aside until the chocolate sauce comes to room temperature but does not set. Dip one side of each doughnut into the chocolate mixture. Sprinkle with finely chopped toasted almonds or crushed espresso beans and set aside until the chocolate is set.




S’mores Doughnuts


For doughnuts:

1 cup flour

1/3 cup sugar

1/4 teaspoon baking soda

2 packets hot cocoa mix (5 tablespoons)

3/4 cup buttermilk

1 large egg

2 tablespoons unsalted butter, melted and cooled

1/2 teaspoon vanilla extract

For glaze:

1 cup semisweet chocolate chips

1/3 cup heavy cream

1 sleeve graham crackers, crushed

6 jumbo marshmallows, cut in half


Whisk together flour, sugar, baking soda and cocoa mix in a large bowl.

In a spouted measuring cup, whisk buttermilk, egg, melted butter and vanilla. Pour wet ingredients into the dry and mix with a spatula until just combined. Transfer to a gallon-size resealable plastic bag and snip off one of the bottom corners (you can also use a piping bag). Pipe batter into two six-cavity doughnut pans coated with cooking spray.

Bake in a 350-degree oven about 10 minutes, until doughnuts are puffed and a tester inserted into the center comes out clean. Cool in the pans on a wire rack.

Combine chocolate chips and cream in a heatproof bowl set over an inch of simmering water. Heat about 10 minutes, until melted, then stir until smooth.

Place crushed graham crackers in a shallow bowl. Dip the tops of the doughnuts in the glaze, then in the graham crackers. Top each doughnut with a marshmallow half, cut-side down, and toast the marshmallows with a kitchen torch before serving.




Coffee Doughnut Bites


Vegetable oil, for frying

2 cups flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

1/4 cup freshly brewed espresso

2 tablespoons butter, room temperature

1/3 cup sugar, plus more for coating

1/3 cup whole milk

1 large egg


Heat a deep fryer or deep heavy-bottomed pot filled with vegetable oil to 350 degrees.

In a large bowl, whisk the flour, baking powder and salt. set aside.

In a medium bowl, place hot espresso and stir in the butter to melt. Add sugar and stir to combine. Add milk and egg and whisk until well combined.

Pour the wet ingredients into the dry ingredients and stir with a rubber spatula to form a batter, being careful not to overmix.

Using a small cookie scoop, scoop mounds of batter into the hot oil in batches, being careful not to splash. Fry about five minutes, flipping often with a slotted spoon, until the outsides are deep golden brown. Transfer to a plate lined with paper towels and let drain two minutes. Roll doughnut bites in sugar to coat. Serve warm.




Rosemary Olive Oil Fonut


For fonuts:

2 cups flour

3/4 cup sugar

2 tablespoons chopped fresh rosemary

3/4 tablespoon baking powder

1/2 teaspoon salt

2 eggs

3/4 cup milk

1/2 cup olive oil

1/4 cup vegetable oil

Zest of 3/4 of a lemon

Juice from 1/2 a lemon

For topping:

1/2 cup toasted pine nuts


Olive oil, if needed


For the fonuts: Preheat the oven to 350 degrees F.

In a bowl, mix flour, sugar, rosemary, baking powder and salt. Make a well in the center of the bowl.

In another bowl, combine eggs with milk, olive oil, vegetable oil, lemon zest and lemon juice. Pour wet ingredients into the well in the dry ingredients and stir to incorporate. The mixture should be slightly lumpy.

Pour batter into cavities in a doughnut pan and bake in a 350-degree oven for 10 to 12 minutes, until light golden. (You can make as muffins or in a loaf pan, but the cooking times will vary.)

In a coffee or spice grinder, grind the pine nuts into a powder. Add salt to taste. Place the mixture in a shallow pan and dip the tops of the baked fonuts into it. If the topping does not stick, lightly spray the tops of each fonut with olive oil.




Churros With Spiced Sugar and Chocolate


2 cups whole milk

1 cup heavy cream

2 tablespoons sugar

1/2 vanilla bean, halved lengthwise and seeds scraped

1 pound 66% bittersweet chocolate, coarsely chopped

1 quart canola oil

1 cup water

1/2 cup unsalted butter, cut into pieces

1-1/4 cups sugar

1/4 teaspoon fine sea salt

1-1/4 cups flour

3/4 teaspoon ground cinnamon

3/4 teaspoon ground anise seeds

1/2 teaspoon pure vanilla extract

3 large eggs


Combine milk, cream, sugar, vanilla bean and seeds in a medium saucepan. Bring to a simmer and cook about one minute, until sugar is completely dissolved. Remove pan from the heat, add chocolate and let sit 30 seconds. Whisk until smooth. Keep warm.

Put oil into a large saucepan and heat over medium heat until a deep fry thermometer registers 365 degrees.

Combine water, butter, 1/4 cup sugar and salt in a medium saucepan over high heat. Bring to a boil and cook until the butter is completely melted and the sugar is dissolved. Add flour, 1/4 teaspoon cinnamon and 1/4 teaspoon anise seeds and quickly beat with a wooden spoon about two minutes, until a ball forms and the mixture is dry.

Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment and beat one minute. Add the eggs, one a time, beating every time until each is incorporated. Add vanilla extract and beat 20 seconds longer. Scrape the mixture into a pastry bag fitted with a large star tip.

Combine remaining sugar, 1/2 teaspoon cinnamon and 1/2 teaspoon anise in a baking dish.

Working in batches, pipe six-inch strips of dough into the hot oil and fry until golden brown, turning once. Remove with a slotted spoon or spider and place on a paper towel-lined baking sheet. Let churros drain 30 seconds and immediately toss in the sugar mixture.

Serve the churros warm with chocolate dipping sauce on the side.



Maple-Beef Bacon Doughnuts


2 cups flour, sifted, plus more if needed

1/4 cup sugar

1 tablespoon baking powder

1 teaspoon nutmeg

1 teaspoon salt

1/2 cup buttermilk or 3/4 cups milk, plus more if needed

1/3 cup cooked and minced turkey, beef, pork or chicken bacon

1/4 cup butter, melted

1 egg

Oil, for frying

Confectioners’ sugar, for dusting

Maple syrup, for drizzling


Sift together flour, sugar, baking powder, nutmeg and salt. Mix together the buttermilk, bacon, butter and egg, then incorporate into the dry ingredients. Stir until smooth; the batter should just hang onto a spoon. If the batter is a bit dry, add a splash of buttermilk. Place batter in the refrigerator for 30 minutes.

In a large, heavy-bottomed saucepan, pour enough oil to fill the pan about one-third of the way. Heat over medium heat until a deep-frying thermometer inserted into the oil reaches 350 degrees.

On a floured surface and using floured palms, portion out batter using a teaspoon. Roll dough into little balls, then drop batter into hot oil for a few minutes, turning until dark and golden brown on all sides. Remove and drain. Repeat with remaining dough.

Dust doughnuts in powdered sugar and maple syrup, and serve hot.




Old Fasioned Doughnut


Vegetable oil

1/2 cup whole milk

2 tablespoons sour cream

1/2 teaspoon vanilla extract

1 large egg

2 cups flour

1/2 cup sugar, plus more for tossing

1-1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg


Pour enough oil into a large heavy-bottomed saucepan to fill it about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees. Once the temperature reaches 365 degrees, reduce heat slightly to ensure it doesn’t get hotter than 385 degrees.

In a mixing bowl, whisk together milk, sour cream, vanilla and egg.

In a stand mixer fitted with a paddle attachment, combine flour, sugar, baking powder, salt and nutmeg for about one minute on low speed. With the mixer running, add wet ingredients in a slow stream. The batter should be thicker than pancake batter.

Using two spoons, carefully drop spoonfuls of the batter into the hot oil and fry one to two minutes, until golden brown, flipping halfway through.

Use a large metal slotted spoon to remove the doughnuts and place on a paper towel-lined half sheet pan. Allow doughnuts to cool a little, then toss with sugar and serve.



Filos (Portuguese Doughnuts)


1 package rapid rise yeast

1/4 cup plus 1 teaspoon sugar, plus more for tossing

1 teaspoon lemon extract

1/4 teaspoon salt

3/4 cup scalded milk

8 tablespoons butter, melted

4 eggs

4 cups flour, plus more for dusting

Canola oil


Place yeast, 1/4 cup warm water and one teaspoon sugar into a small bowl and let sit 10 to 15 minutes, until it gets foamy.

In a large bowl, place remaining sugar, yeast mixture, lemon extract and salt. Pour scalded milk over the sugar until it melts.

Beat eggs, then add to the sugar and milk mixture and whisk constantly. Add butter. Slowly add flour, one cup at a time, until a dough forms. Pour the dough onto a floured board, cover with flour and let it rest 15 minutes.

Knead dough until no longer sticky. Place in a large, greased bowl, cover with plastic wrap and then a clean dish towel. Allow dough to rise until it doubles in size.

Place two inches canola oil in a heavy-bottomed pot set over medium heat until the temperature reaches 350 degrees.

Take a small ball of dough into your hand and knead and stretch it until flat. Carefully drop into the hot oil. Fry a few minutes on each side. Remove and drain on a paper-toweled-lined plate.

Place drained doughnuts and some sugar in a large paper bag. Shake lightly until doughnuts are coated with sugar. Serve immediately.








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