The genesis of donuts is not clear. One theory suggests this popular food was introduced to the New World by early Dutch settlers. Duringa the 19th century, donuts were sometimes referred to as an olykoek, a Dutch word meaning “oil cake.”

Even the hole in the donut can be subject to speculation. One story has it that Hanson Gregory, an American sea captain, either added … or subtracted …  the hole in 1847 as an aid to more thorough cooking and easier digestibility.

Another story suggest that perhaps Captain Gregory possessed the ingenuity to place a hole in the doughnut so he might hook a cake or two over the spokes of his ship’s steering wheel. Despite how it might have come about, it was born again during World War I when two Salvation Army workers fried bread to leaven the spirits of some soldier stationed in France. The creation won a name from the fact that “doughboys” were nuts about …… donuts.

When making donuts, be sure all ingredients are at room temperature.

Take care to carefully combine the ingredients according to the recipe. Mix until the dough is soft, yet stiff enough to be handled. Chill.

The dough for yeast doughnuts must be thoroughly kneaded then allowed to rise until doubled in bulk before chilling.

Always remember to place the kneaded dough into a greased bowl, turning so the grease covers the entire surface before rising.

Only when the dough is thoroughly chilled, roll out to whatever thickness is specified in your recipe.

Orange drop donuts

2 cups sifted flour
2½ tsp. baking powder
2 tbls. soft Crisco
½ tsp. salt
½ cup granulated sugar
2 eggs
½ cup orange juice
1 tbls. grated orange rind

Combine the flour with the baking powder and the salt; then blend in the Crisco and sugar and beat in the eggs and the orange rind.

Add the flour mixture and the orange juice in an alternate manner, then proceed to drop this dough by teaspoonful into the hot, deep fat and fry until the doughnuts turn golden. Drain immediately on paper toweling as soon as they are withdrawn from the hot fat.

Spicy orange donuts

4 cups flour
½ tsp. cinnamon
1¼ tsps. nutmeg
2 tsps. baking powder
1 tsp. baking soda
½ tsp. salt
Juice and grated rine of one orange
3 eggs
1¼ cups granulated sugar
¾ cup sour cream
1½ tbls. Crisco

Begin by sifting together the flour, cinnamon, nutmeg, baking powder, baking soda and salt. Next, beat your eggs well,then gradually begin beating the sugar into them. Add the sour cream, orange juice, Crisco, orange rind and the flour mixture and mix this together well. Turn the resulting dough onto a floured surface, then roll out into approximately one-half inch thickness. Use donut cutter to form doughnuts, then fry each in hot, deep oil until light brown on both sides. Once this has been accomplished, remove from the oil and drain onto paper toweling.

Note: Frost with orange-tinted confectionary sugar icing once cooled.

Molasses donuts

2 cups sifted flour
1/3 cup molasses
2 tsps. baking powder
½ tsp. baking soda
1¼ ts. cinnamon
1 tsp. salt
1¼ tsp. ground cloves
¾ tsp. ginger
2/3 cup milk
Cooking oil
1 egg
Confectioners sugar

Sift the flour, baking powder, baking soda, spices and salt together, then add the milk, egg, molasses and beat well. Place a couple of inches of oil in skillet  and heat to 365 degrees. Drop batter into the hot oil  and cook for two minutes, turning once. Drain on absorbent paper, then sprinkle with confectioner’s sugar.