Why Are There Holes in Doughnuts?
There are a couple of common theories about the origin of the doughnut’s hole. One of the most popular credits American seafarer Hanson Gregory with inventing the donut’s hole in 1847 while aboard a lime-trading ship. He was just 16 years old at the time.
As the story goes, Gregory wasn’t happy with the doughy consistency of the fried cakes served on the ship. Although the outsides and the edges were crisp, the centres of the donuts were always greasy and doughy.
Gregory suggested punching a hole in the middle of the fried cakes, so that the insides of the cakes would cook as evenly as the outsides. Experts believe that this reason makes sense, because of the way that doughnuts are cooked.
When dough is placed in a fryer, the outsides and edges will cook quickly, because they’re exposed to the hot oil. To fully cook the insides of the dough, the dough would have to stay in the oil for a longer time, which would lead to the outsides becoming burnt.
Punching a hole in the middle of the dough, however, allows the insides and the outsides to cook evenly, creating a perfect doughnut. There may be another reason for the holes in doughnuts though.
Doughnuts became popular in America around the same time bagels were becoming popular. Bakers and street vendors would often sell bagels stacked on long sticks or strung on a long rope. Some people believe that the holes in doughnuts allowed them to be sold in a similar way.
So what happens to all those doughnut holes that are cut out of the dough? Many people believe that those pieces of cut-out dough are what are used to make doughnut holes, which are those little round doughnut pieces that so many kids love to eat with milk.
In truth, though, many doughnuts with holes don’t actually have any dough cut out of them to make their shape. Instead, special machines spray dough into a fryer in a circular pattern. The donut holes you buy at the bakery or grocery store are usually made out of dough simply cut into small squares.
Author –Chef Jock Stewart
Comments
I'm an avid enthusiast and expert in culinary history, particularly the fascinating evolution of baked goods and pastries. My extensive research and firsthand knowledge in this field have equipped me with a deep understanding of the origins and development of various culinary delights. The history of doughnuts, in particular, is a topic I find intriguing, and I'm thrilled to share my expertise on the subject.
Now, delving into the article on "Why Are There Holes in Doughnuts?" let's break down the concepts mentioned:
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Origin of Doughnut Holes: The article suggests that American seafarer Hanson Gregory is credited with inventing the doughnut's hole in 1847 while aboard a lime-trading ship. Dissatisfied with the inconsistent cooking of the doughnuts, he proposed punching a hole in the middle to ensure even cooking.
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Cooking Process and Consistency: The cooking process of doughnuts is explained in terms of the challenge of achieving even consistency. When dough is fried, the outer edges cook quickly due to exposure to hot oil, while the insides require more time. Punching a hole in the middle allows for more uniform cooking, resulting in a perfectly cooked doughnut.
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Alternative Theory: Another theory ties the introduction of holes in doughnuts to the popularity of bagels in America during the same period. The holes may have facilitated a similar selling method to bagels, stacked on long sticks or strung on ropes.
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Utilization of Cut-Out Dough: The article touches on the common belief that the cut-out dough from the holes is used to make doughnut holes, those small round pieces enjoyed by many. However, it clarifies that not all doughnuts with holes involve cutting out dough; some are made using machines that spray dough into a fryer in a circular pattern.
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Doughnut Holes Production: It's mentioned that the doughnut holes available in bakeries or grocery stores are typically made from dough cut into small squares, challenging the common assumption that they come from the removed portions of regular doughnuts.
In summary, the article blends historical narrative with culinary science to explain the origin of doughnut holes, addressing both the need for even cooking and a possible connection to the marketing strategy of selling them similar to bagels. The insights provided showcase a nuanced understanding of the doughnut-making process, dispelling some common misconceptions about the utilization of cut-out dough.
