15 Delicious Facts About Doughnuts

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Doughnuts are everywhere. Over the last century, few pastries have inspired as much long-lasting enthusiasm, or as many film and television tributes, as the humble ring of fried dough.

Although we’ve been gobbling down doughnuts by the baker's dozens for years, most of us don’t know that much about their delicious history. Here are 15 tasty facts about the iconic pastry to share on National Doughnut Day.

1. OVER 10 BILLION DOUGHNUTS ARE MADE IN THE U.S. EACH YEAR.

The American doughnut industry is huge, with numerous fast food chains dedicated to their production. Canada, meanwhile, produces fewer doughnuts (approximately 1 billion per year), but with its lower population, actually has the most doughnut shops per capita of any country in the world.

2. AS OF 2011, 10 PEOPLE IN THE UNITED STATES HAVE THE LAST NAME “DOUGHNUT” OR “DONUT.”

It's unclear whether "Doughnut" was their given last name, or whether they changed it out of passion for the pastry. Meanwhile, 13 people have the first name “Donut,” making it the 245,396th most popular name in the United States.

3. WASHINGTON IRVING IS WIDELY CONSIDERED THE FIRST WRITER TO DESCRIBE DOUGHNUTS IN PRINT.

Washington Irving, who is best known as the author of The Legend of Sleepy Hollowdescribed the pastry as "balls of sweetened dough, fried in hog's fat, and called doughnuts, or olykoeks.”

4. AN OREGON DOUGHNUT SHOP USED TO OFFER MEDICINAL DOUGHNUTS, COATED WITH NYQUIL OR PEPTO BISMOL.

Portland, Oregon-based Voodoo Doughnut is famous for its crazy doughnut flavors. For a while, the doughnut shop even offered NyQuil- and Pepto Bismol-coated doughnuts (the latter were dipped in Pepto Bismol, sprinkled with Tums, and marketed to customers who’d had too much to drink and wanted a snack that was easy on the stomach). The doughnut shop was eventually forced to retire its medicinal flavors after the FDA stepped in.

5. "SPUDNUTS" HAVE DOUGH MADE OF POTATOES INSTEAD OF FLOUR.

Made with mashed potatoes or potato starch, potato doughnuts were once so popular they had their own fast food chain: Spudnuts. The mostly defunct chain (there are apparently a few independent locations hanging on, but the parent company no longer exists) was founded by two brothers—an appliance salesman and drug store clerk—in the 1940s. They were the first fast food doughnut chain to open in Los Angeles.

6. BOSTON HAS THE MOST DOUGHNUT SHOPS PER PERSON.

Bostonians really love their doughnuts: The city has one doughnut shop for every 2480 people according to AdWeek

7. THE FRENCH USED TO CALL THEIR DOUGHNUTS "NUN’S FARTS."

The airy fried dough fritters—slightly different from the American circular doughnut—are called pets de nonne in French, which translates to “nun’s farts.”

8. THERE’S SOME TRUTH TO THAT "COPS LOVE DOUGHNUTS" STEREOTYPE.

Back in the 1950s, police officers on the graveyard shift would stop by doughnut shops—which were among the few establishments open late—to do paperwork and have a snack. Eventually a reciprocal relationship developed: Doughnut shop owners welcomed the protection of police officers, and police officers liked having a place to chow down late at night, so the association stuck around.

9. RENÉE ZELLWEGER SAID SHE ATE 20 DOUGHNUTS A DAY TO GAIN WEIGHT FOR THE BRIDGET JONES SEQUEL.


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Renée Zellweger needed to gain weight fast to reprise her role as the eponymous heroine in 2004's Bridget Jones: The Edge of Reason. The actress claimed to have eaten “a Big Mac and chips, potatoes swimming in butter, pizza, milkshakes, and 20 doughnuts” every day to hit her weight goal in time for shooting.

10. DOUGHNUTS WERE ONCE DECLARED "THE HIT FOOD" OF THE CENTURY.

At the 1933 Chicago World’s Fair—which was billed as "A Century of Progress"—doughnuts were given the lofty title of "Hit Food of the Century of Progress." Because they were fresh and the automated machines made them quickly, they were cheap and became "a staple of the working class" during the Depression, according to Sally Levitt Steinberg, whose grandfather invented the doughnut machine.

11. CLARK GABLE TAUGHT MOVIE AUDIENCES HOW TO PROPERLY DUNK DOUGHNUTS IN IT HAPPENED ONE NIGHT.


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In 1934's It Happened One Night, Clark Gable's character outlined the rules for proper dunking etiquette to co-star Claudette Colbert. "Dunking's an art," he explained. "Don't let it soak so long. A dip and—plop, into your mouth. If you let it soak so long, it'll get soft and fall off. It's all a matter of timing. I ought to write a book about it."

12. A NEW ENGLAND SHIP CAPTAIN CLAIMED TO HAVE INVENTED THE HOLE IN DOUGHNUTS.

Elizabeth Gregory, mother of 19th-century ship captain Hanson Gregory, would famously make fried dough pastries for her son and his crew to take on their voyages. Though the elder Gregory may have been an early doughnut innovator (she packed the pastries with nuts, and flavored them with cinnamon and nutmeg), it was Captain Hanson Gregory who claimed to have invented the actual doughnut hole, calling it "the first doughnut hole ever seen by mortal eyes."

13. DOUGHNUTS WERE SERVED TO SOLDIERS DURING WWI.

During World War I, Salvation Army workers would bring soldiers doughnuts and coffee in the trenches of France to cheer them up and remind them of home.

14. ONE CALIFORNIA DOUGHNUT SHOP HAS APPEARED OVER AND OVER IN MOVIES SINCE THE 1980S.


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Featuring a massive 32-foot doughnut sculpture atop its low, flat roof, Randy's Donuts is one of the most iconic Hollywood doughnut shops. The store, which opened in the 1950s as part of the now-defunct Big Donut Drive-In chain, has appeared in numerous movies, including Earth Girls are Easy (1988), Get Shorty (1995), The Golden Child (1986), Crocodile Dundee (1986), and Iron Man 2 (2010).

15. THEY WERE ONCE CALLED OLYKOEKS.

Though many countries have independently developed their own version of doughnuts, the Dutch are widely credited with bringing the fried pastry to America prior to the Revolutionary War, originally calling them olykoeks, meaning "oily cakes."

This article originally ran in 2016.

9 Vintage Thanksgiving Side Dishes We Shouldn’t Bring Back

We all have that aunt—the one who’s been bringing her Miracle-Whip-bound pimiento-pea salad to Thanksgiving dinner since time immemorial. Although you may swear she got her recipe straight from the devil, it turns out that cheese-and-lime-Jell-O salads and their ilk were all the rage in her day. So it’s not (totally) her fault! To cut her a little slack, here are some examples of vintage Thanksgiving-themed recipes that will make her salad look like a perfectly golden-brown turkey.

1. CRANBERRY CANDLE SALAD

Best Foods Mayonnaise Ad 1960s with Jello Molds

Nothing complements the tart, refreshing flavor of cranberry sauce like some gelatin and salty, eggy mayonnaise. If that weren’t weird enough, this recipe also tells you to shove a real candle in there and then light it. Ostensibly, you’re supposed to eat around the melted wax, but we can’t be sure—maybe it’s considered a condiment.

2. CANDIED SWEET POTATOES WITH ANGOSTURA BITTERS

This recipe for candied sweet potatoes, which involves baking them in a mixture of butter, sugar, and angostura bitters, is probably either really good or really bad. It sort of makes sense, adding bitters to cut down on the sugar factor. Alternatively, you could just not make a candied version of something that already has the word sweet in its name.

3. CREAMED ONIONS

This once-popular Thanksgiving mainstay has been neglected over the last century, for perhaps obvious reasons. In some households, the idea was to pour creamed onions over the turkey, like gravy, to add a little moisture. Or possibly because eating a chunky mouthful of pearl onions and cream sauce by itself is gross.

4. TURKEY AND STUFFING ON JELL-O

Thanksgiving Jello Ad

There’s not much to this one, is there? It’s a pile of turkey and stuffing dumped on top of a cranberry orange Jell-O ring—sounds delicious!

5. WINTER CORN

This mixture of corn, sour cream, and bacon is sometimes found on Midwestern Thanksgiving tables. It’s mostly off-putting because its main ingredient is creamed corn. That said, creamed corn really needs all the help it can get, so adding bacon can only improve it.

6. SWEET AND SOUR TANG POPCORN (A.K.A. ASTRONAUT POPCORN)

Reportedly, this was a popular Thanksgiving dessert in the ’70s. The idea seems to be an offshoot of caramel corn, but … with Tang powder.

7. HOT DR. PEPPER

You gotta give the good folks at Dr. Pepper a few points for at least trying here. They noticed that soda was not often considered a cozy, comforting holiday drink, and they stepped up to the bat undaunted. Bold move.

8. FROZEN JELLIED TURKEY-VEGETABLE SALAD

There’s only one way to improve a dish as alluring as Jellied Turkey-Vegetable Salad, and that’s to stick it in the freezer. From the sound of the recipe—which combines cream of celery soup, salad dressing, diced turkey, vegetables, and gelatin—this is basically the inside of a turkey pot pie if it was served frozen. And also if it was square.

9. JELL-O FRUIT CORNUCOPIA

Sure, cornucopias were for holding food in olden times, but don’t you wish you could eat one? Well, guess what—your years of longing are finally over, because someone has made a Jell-O version of one with fruit trapped in it. You don’t even have to take the fruit out of the cornucopia this time—you can just pop the whole thing in your mouth. Dreams do come true.

Up Your Turkey Game With This Simple Buttermilk Brine

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iStock.com/4kodiak

Whoever chose turkey to be the starring dish of Thanksgiving dinner has a sick sense of humor. Not only does the bird take hours to thaw and cook before it's safe to eat, but its size makes it very difficult to cook evenly—meaning there are many opportunities for the millions of amateur cooks who prepare it each year to screw it up. But there's no reason to settle for dry, flavorless turkey this Thanksgiving. With this buttermilk brine recipe from Skillet, the breast will come out just as juicy as the thighs with little effort on your part.

A brine is a salty solution you soak your uncooked meat in to help it retain its moisture and flavor when it goes into the oven. A brine can be as simple as salt and water, but in this recipe, the turkey marinates in a mixture of buttermilk, water, sugar, salt, garlic, citrus, bay leaf, and peppercorns for 24 hours before it's ready to roast.

Rather than a whole bird, this recipe calls for a bone-in turkey breast. White meat contains less fat than dark meat, which is why turkey breast often turns out dryer and less flavorful than legs and thighs when all the parts are left to cook for the same amount of time. The buttermilk brine imparts a tangy creaminess to the turkey breast that it otherwise lacks, and by cooking the breast separately, you can pull it out of the oven at peak juiciness rather than waiting for the meatier parts to cook through fully.

After the turkey breast has had sufficient time to soak, remove it from the refrigerator and drain it on paper towels. Blot any excess buttermilk and pop the meat into a roasting pan and into a 375°F oven. In addition to lending flavor, buttermilk promotes browning, which is essential to a tasty Thanksgiving turkey.

When the internal temperature reads 150°F (which should take 90 minutes to 2 hours), pull out the bird, let it rest for 15 minutes, and commence carving the most succulent turkey breast ever to hit your Thanksgiving table.

[h/t Skillet]

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