Posts Tagged With: Doughnut

257/365: National Cream Filled Doughnut Day

Here comes the bride, all dressed in…well, not white. It’s a second marriage for us both, and we’re going very casual. September 14 is Mark and Tara’s wedding day! And, since this is a food blog and it ought to be pointed out, National Cream Filled Doughnut Day, as well.

Not all doughnuts contain holes, and it’s a good thing; otherwise, it might never occurred to some intrepid baker (or technically, fryer) to fill a doughnut with cream. I’m not going to go into a lot of doughnut history today – busy getting married and all – but I’ll leave you with a few interesting facts. In the U.S., 10 billion doughnuts are made every year…but Canada has more doughnut shops per capita. Nobody knows exactly where doughnuts originated, but many historians credit Dutch immigrants for bringing their olykoeks (“oily cakes”) to the U.S. in the 1800s.

Busy as we were today, we made time to not only celebrate today’s food holiday, but incorporate it into our wedding. Since our theme is casual and quirky – I wore a tuxedo t-shirt, jeans, and flip-flops – we stopped by Portland’s famous Voodoo Doughnut to pick up cream-filled doughnuts in lieu of a cake. This doughnut shop is a must-stop tourist destination and there are long lines snaking around the side of the building at all hours of the day and night. They are known for their unusual doughnut flavors, such as the Bacon Maple Bar; others are topped with Fruit Loops, Cap’n Crunch, Oreos, Tang, and bubble gum dust, to name just a few. We negotiated in advance to get some heart-shaped doughnuts for the occasion. And then, when we went to pick up our order…they had no record of it.

But they went above and beyond to accommodate us, made up for their mistake, and only charged us for 2 doughnuts. Cheapest wedding “cake” ever!

National Cream Filled Doughnut Day

Categories: Pastry | Tags: , , , | 4 Comments

159/365: National Jelly-Filled Doughnut Day

You want the truth, the hole truth, and nothing but the truth? You got it: June 8 is National Jelly-Filled Doughnut Day!

This comes on the heels of National Doughnut Day, which was yesterday. There may be much less freedom of choice today, but it doesn’t mean the doughnuts aren’t still delicious, even if they are filled with jelly instead of topped with bacon, as we are fond of doing around these here parts.

The first reference to a jelly doughnut appears in a German cookbook from 1485, Kuchenmeisterei (which translates to “Mastery of the Kitchen”). Called Gefüllte Krapfen (“Gefilte fish taste like crap so eat something sweet instead”), the recipe called for jam sandwiched between two round slices of yeast bread dough and deep fried in lard. This was a bit of a revelation; at that time most filled doughnuts were stuffed with meat, cheese, fish, or mushrooms. Sugar was exorbitantly expensive, so savory foods just made economical sense. When Caribbean sugar plantations opened in the 16th century, the price of sugar dropped to affordable levels, and people were able to create inexpensive fruit preserves. Since a jelly-filled doughnut tastes a heck of a lot better than a doughnut stuffed with, say, trout or gouda (well, presumably, but who am I to say for sure?), sweet filled doughnuts surpassed savory doughnuts in terms of popularity. Still, they were considered a treat reserved for special occasions until the 18th century, when a crafty German invented a metal pastry syringe that enabled bakers to directly inject jelly into doughnuts that had already been fried. By the 20th century, machines further automated the process, and the mass production of jelly doughnuts began in earnest. Known as “Berliners” or “Bismarcks” after their German heritage, jelly doughnuts remain a popular treat around the world today. (Personally, I’m fond of the Manitoba name for these fried pastries, “jam busters”).

To celebrate jelly-filled doughnut day, we grabbed a raspberry filled doughnut from the corner doughnut shop. It was the perfect fuel for our first hike of the season!

Jelly-Filled Doughnut

Categories: Pastry | Tags: , , , , , | 4 Comments

Blog at