The History of Doughnuts
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- čas přidán 7. 03. 2022
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RECIPE
3 ¾ cups (450g) Flour
1 stick (113g) Salted Butter
1/2 cup + a tablespoon (113g) Sugar
4 ½ teaspoons (15g) dried yeast
½ cup (120ml) water
¾ cup (175ml) Milk
1 quart (1L) of melted Lard or other oil
1. Mix the tablespoon of sugar into the water, then sprinkle the dried yeast on top and let it sit for 10 minutes.
2. Work the butter into the flour with your finger tips, then add the sugar and bloomed yeast. Finally add the milk, but only enough to make a sticky but workable dough. Knead for 15 minutes or until you have a smooth, sticky dough, then place the dough in a bowl and cover. Let it rest for 1-2 hours or until it has doubled in size.
3. Knock the air out of the risen dough and divide it into 24 pieces. Form the dough into balls then set on parchment and cover to let rise for 20 minutes.
4. Heat the lard or oil to 350°F/175°C. Add 4-5 doughnuts to the oil and fry for 1 minute, the turn to fry the other side. Fry until a deep golden brown. Let them drain then serve with powdered sugar, nutmeg, or cinnamon.
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Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Funnel Cake: The original uploader was Lorax at English Wikipedia., CC BY-SA 3.0 creativecommons.org/licenses/b..., via Wikimedia Commons
Jalebi: Lion.harvinder, CC BY-SA 4.0 creativecommons.org/licenses/..., via Wikimedia Commons
Beignet: By Pburka - Own work, CC BY-SA 4.0, commons.wikimedia.org/w/index...
Churro: By Mike via flickr
Krapfen: User:Manfreeed, CC BY-SA 2.5 creativecommons.org/licenses/..., via Wikimedia Commons
#tastinghistory #doughnuts #donuts
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Nut type bolt fasteners we're square until the 1950s-1960s. Today we universally use what are called " hex nuts". A square would be correct for a period correct donut
The doughnuts would have been sweeter if you had rolled them in the powdered sugar instead of just sprinkling them. That's the way my great grandma taught me to do it. Drain them for a minute or so on several layers of paper towels, then into the powdered sugar while they're still hot. That last is important when frying in lard, since the lard solidifies as they get cold, and the sugar doesn't stick as well.
Thanks for the new video max hope you have a good day
Nice “It Happened One Night” reference! You continue to surprise me.
It be interesting to find recipes figured out by archaeological teams - where chemists use digital analysis to discern basic components, even ratios of specific elements. I don't have a set date in mind, just the absence of written evidence at various dig sites.
“THE WONDERFUL ALMOST HUMAN AUTOMATIC DONUT MACHINE” is an amazing name and I fully support it making a comeback for modern donut makers
That’s my stripper stage name
Almost human! It's Not handmade and not artisanal
I want to make it my band name.
I actually scared my mom when I burst out laughing at that name. She came into my room to complain.
I would want one in my home….but my waistline wouldn’t like it.
I only just realised that Max can call "buying Pokemon plushes" a business expense.
he can cant he, so jealous
God damn... That's absolutely genius. I applaud thee Max.
I mean it’s for work…..
José probably does more of the buying. Well he has more justification for the expanding collection. 😉
Make me wonder if the plushies have their own room at this rate. Must be a nice collection by now.
As a descendent of Captain Gregory and a long time fan of this channel I spent this whole video yelling "DON'T LET ME DOWN MAX" until you got to my family's one claim to fame. We also agree the ships wheel was a myth and also believe Elizabeth likely just cut out the center out of preference or annoyance and her son got the credit (classic). The family has not followed the tradition of making donuts and or food innovating but my dad and I are unnervingly good at locating a Dunkin's. And are still waiting for the day they give us free lifetime donuts for essentially enabling their whole deal.
You are missing a golden opportunity ! If that one thing people love it’s a story with what they are buying especially food stuffs !
@@deanvennard6925 Exactly. The Captain's Doughnuts? Sounds like money to me!
So the fact that it's rumored also that doughnuts as they are now became a creation of necessity for and by pony express riders means nothing to you?
@@reaper_exd7498 yeah man not really 🤷♂️
I'd definitely buy cap'n doughnuts 🐷
I live in Hungary. When my grandmother used to make doughnuts, she made it flat and pinched the middle. So there is no hole, but the middle is thin and crispy. Plus this creates a nice little nest for powdered sugar and jam.
Ps.: My grandmother is fine, but 93 years old she is just too old to mess around with doughnuts.
Nice to know :)
That actually sounds awesome!
I put the first hole with my pole.
Sounds similar to what is known in Southern Germany as "Kücherl" or "Küchle"
May she be blessed with a long and healthy life
Laura Ingalls Wilder's "Farmer Boy," (one of the Little House books) which was set just after the Civil War, had a whole donut discussion. Mother made twisted donuts (which we still see today) because the twist caused them to turn over by themselves. Mother had heard of "newfangled" donuts with a hole in the middle, but she dismissed the idea because she didn't have time to turn the donuts.
Wish I could hit 👍five times! That's exactly what I was thinking. Holes (in America) must date to the 1860s-70s.
Crullers were mentioned in The Wizard of Oz. Twisted pastries!
I'll never forget Ma Wilder's saltiness over other housewives who had time to fool around with flipping donuts.
I was thinking of that story! I think she called them "vanities"?
@@emitaylor4094 the vanity cakes were the ones Laura's mom made for her party. the were called vanity cakes because they were all puffed up but empty inside! in farmer boy Almanzo talks about the twisted donuts. :)
11:07 She's living the dream, holding a puppy in one hand and a donut in the other.
She really is. Her dress is gorgeous too!
Life goals 😉
@@elfodelputoinfierno imagine the oil getting on that dress. Possibly being made of silk too
And interesting thing to note about pretty much the exact time dougnuts with holes became popular in New York, bagels also were all the rage and commonly stocked in windows stacked on wooden dowels and by street venders this way... So its pure conjecture, BUT it seems likely by the almost exactly matching dates, venders just got the bright idea that this version of the doughnut was the way to go for similar practical reasons as the bagels. -Daven
Knowing "plums" can refer to raisins or currants is a small but surprisingly important detail that really changes how you can interpret these old recipes.
I know right? Putting a modern day plum in the middle would provide a very different experience.
"... Because he will do almost anything rather than finish the Game of Thrones books" is the most savage burn anyone has ever receved in a kitchen. Well done Max!
So does that mean everyone dies? 😛
@@odinfromcentr2 lol everybodys favorite character dies im guessing.
And yet he only spoke truth...
@@odinfromcentr2 I predict Martin will die before he has a chance to kill everybody in the series. Because he will take on any project to avoid finishing his Song of Ice and Fire series.
😂😂😂😂
Your story of solid donuts being raw in the middle reminds me of an old family story. My aunt made paczki (traditional solid Polish donuts) for her husband. He complimented her, saying "I really LOVE the cream in the middle!
That wasn't cream; it was underdone donut batter. :-D
😀
is she still alive it's been 10 months?
Its not a bug, its a feature
I watch many of Tasting History’s videos with subtitles and always enjoy Jose’s little additions-“Nom Nom” and “Chomp” in this one. 🍩😂 Thank you to Max and Jose for all of your great content! 😘😎🥳🤩🎉
Happy New Year, and thanks for watching the content :)
This video brought up some memories of doughnuts in literature. In Laura Ingalls Wilder's "Farmer Boy," Almanzo's mom cooks doughnuts in a twisted form and makes derogatory remarks about new-fangled style doughnuts with a hole on the basis of you have to turn those over. In her opinion the doughnuts made with a twist turn themselves over in the hot oil, so those are better. The other story I remember is in Robert McCloskey's "Homer Price" where a local shop gets a doughnut making machine similar to the one Max describes, but it has a mechanical problem and they can't shut it off and it just keeps making doughnuts. The Homer Price story is a fun one with great illustrations, I highly recommend it. :)
I was looking through the comments to see if anyone mentioned Homer Price. That's exactly what I thought of too.
I also thought of Farmer Boy and the doughnut twists, as soon as Max mentioned the question of when the hole was invented. It seems, like any new trend, they took a while to catch on. Also "Homer Price" is a great kid's book that more people should know about.
Both! Robert McCloskey wrote a clever book, and Laura Ingalls Wilder's description of her husband's life as a boy was extremely interesting.
Polish donuts “pączki” don’t have a hole in them - instead they are flatter and have a jam or cream filling inside to avoid undercooking. Jam is often rose petal one - absolutely delicious - and probably one of Middle Eastern influences.
On Shrove Thursday (that Poles celebrate like Mardi Gras) you are supposed to eat a lot of them - companies, families, friends bringing you some. There were years I ate 6 of them :)
Do you mean fat Thursday/ tłusty czwartek? Lmao
@@dagmarastaporek5320 yes, everywhere else in the world it is celebrated on Tuesday en.m.wikipedia.org/wiki/Shrove_Tuesday :)
@@BartWronsk ohh cool I didn’t know that 😭
Here in Germany we have Krapfen or Berliner which are basically the same as what you described. We also eat them on Fat Tuesday, Mardi Gras :D
I love Polish doughnuts they're always huge.
Much love for Poland from England
I still know the "let bread soak up the fat"-thing from my great-grandmother. Seldom she would make Krapfen, the german equivalent to doughnuts, and not a drop of lard would be wasted by laying the Krapfen on a wire-rack over bread, fresh bread, not dry, as she insisted. This fatty bread would be shingled with Aufschnitt (thinly sliced Sausage) and be eaten by whoever didn't want a sweet treat but a savory one.
Fatty bread with sausage... yep that's how you survive two world wars and multiple "Hungerwinter". Danke, Oma Gusti. The thing that utterly vexes me is that I can't read her recipe-book because it's written in Sütterlin a special kind of old german handwriting that's almost indecipherable for modern Germans.
That is so terribly sad. Maybe a linguist can help?
I would go to a local uni with a good German language department. I know my former teacher, since retired, loved the old German. You might get referrals or be able to have a student give it a go to help his studies (with the professors supervision of course.)
Hallo! I actually am learning German right now at Uni and that led me to end up learning how to write the old Kurrentschrift (Sütterlin is its descendant) as a procrastination project 😅
There are plenty of resources online that can help you learn Sütterlin and the place that started it all off for me are the pages for Kurrent and Sütterlin on Wikipedia, so my advice is that you look there first!
Viel Glück und viel Spaß!
@@kayerin5749 I could imagine it would be a fun project! It's nice for your studies to also be useful in real time.
@@kayerin5749 Sounds like a Senior Project to me.
my favourite fried dough is the korean hoddeok, the rice flour makes it slightly chewy which is actually an excellent consistency. it sounds a lot like the chinese version you mentioned in the video
Mmmm, those sound delicious! I have celiac, so I love that many types of various asian desserts are made of rice flour (gluten free). Over the years I have come to love the chewiness that rice flour gives to rice cakes, and other types of desserts. Also, asian desserts tend to be less sweet, which I also appreciate!
I was so surprised to hear about "luqam al-qadi'! Hearing about it gave me so much nostalgia since I grew up in the UAE and always ate luqaimat coated in date syrup. It was so interesting to hear about the history of one of my favourite snacks
We still have doughnuts like that in South Africa. In Bantu languages they're usually called magwinya. In Afrikaans they're called vetkoek (fat cake), because of lard having been the primary source of frying oil in the past. The sweetest way of serving them is cut open with thick syrup in them. (Think molases consistency, eg. Tate & Lyle)
Cape Malay people make a smaller, slightly flatter one rolled in dessicated coconut.
Oliebolle is now used to refer to ring shaped doughnuts.
ooo I love vetkoek, especially with curried mince and a lot of blatjang in it
@@doorboerstra7584 Thank goodness for the internet. I had never heard of blatjang before I read your comments. Having read a recipe for it on Wikipedia, it sounds like a wonderful dried fruit chutney to put on anything.
@@barrymalkin4404
I'll have to check that out. Sounds good! 😋
Vetkoek and doughnuts have the same origin. the oliekoek or oliebol. That's dutch colonialism for you.
Edit: I was joking btw, only the name lol.
My childhood right in the comments lol. How I missed vetkoek with mince
I came for doughnut history and got a dig at GRR Martin. Perfection.
I've seen an original adolf levitt donut machine still in use in brighton england on the remaining pier in the early 2000s.
I've allways wondered who designed it, thanks max!
I have a lot of respect for your ability to pronounce so many different words of so many languages so well (I think)
By the end result I find it funny the NYT writer using "dreamily" to describe the donuts, because the Brazilian variant I'd say it's basically what you did, but with a filling of jam, chocolate or cream in the middle. We call it "sonho" with translates to "dream" lol (there's also a dad joke about it: "the dream is over... better buy more at the shop")
Nosso sonho parece mais com o bagulho dos alemães do que esses donuts deles tbh
at the beginning of the vid I was afraid that you would not mention the Dutch "oliebollen", even though the donut is a direct derivative. Glad you though. We tend to eat them mostly around new years eve nowadays and we always make them spherical without having difficulty cooking it all the way through or burning them, but maybe that's just Dutch oliebol superpowers. I was glad to learn from my girlfriend that in Italy they make "sfinge" which are very similar and are eaten around the day of Saint Joseph (19th of March) and we live in Germany where you can eat Berliner Krapfen which have many different names locally, all year round. I of course prefer oliebollen, but that might be my bias as I grew up with them.
Another feasible explanation for the "nut" part could be that it is a name for biscuits (like in ginger nuts), which are "koeken" (the latter part of oliekoeken) in Dutch, where the American word cookie has its origins. Even now Dutch children often use the word koekies for biscuits.
My first generation late Italian grandmother made "Olly Bollys", a fried dough ball studded with apple chunks and raisins and tossed in powdered sugar. Always assumed this was of Italian origins with an anglicized name. Watched this video with my mother and we were pleasantly surprised to learn of the Dutch "oliebollen", especially as we've both attempted to find Olly Bolly recipes or references with little luck. I haven't had one of my grandma's Olly Bollys in ages but I can still bring to mind the smell of them frying and their taste, particularly the still warm apples. YUM!
@@stephanied7080 that is cool, thanks for sharing the story! Any clue where she could of picked up the recipe? Did she live in the Netherlands for a while?
I'm from South Africa. There's a popular local dish called a "vet koek" which is a direct descendent of the Dutch dish.
Literally "fat cake" it's a fried fermented dough cake, ideally made flat. My family is Afrikaans. Traditionally these are served with fruit jams or curried mince.
These days there are specialty shops with a multitude of fillings.
Interesting to see the basic idea of fried dough was popular the world over.
Fun Fact: Donuts or "Krapfen" have actually many different names in the various regions of Germany: Krapfen ist more of a Swabian and Bavarian Word, but they are also called "Berliner", "Pfannkuchen" ("pancakes" because they are fried in a pan of lard) and many more. and also the serving differs just like American Donuts: you can find them with powder sugar, icing, schocolade, with marmelade or cream filling and much more 😂
Berliner, with a sweet custard filling. That's a sweet treat. 😋
If it doesn't have chocolate somehow somewhere,
why bother eating it.
In Greece, we still have those round doughnuts, served with honey and nuts. They are called λουκουμάδες(loukoumades), which probably comes from luqam al-qadi mentioned in the video.
Woah thats really cool!
Oh I looove them, we went to Greece and visited some friends there and we always got them from some dudes walking around along the beachside selling them, super delicious.
Figures they'd fry doughnuts in Greece. 😂
Same in Egypt, its called Loukm Al-Qadi which literally means the judge's bites
@@da7389 so that is where we got the name from hahaha
Finland still lives in old times, I have made those "ancient donuts" at home. "In Finland, a sweet doughnut is called a munkki (the word also means monk) and are commonly eaten in cafés and cafeteria restaurants."
We also have Munkar (Literally Monks) in Sweden :)
I studied to become a pastry chef here in Sweden and we made "munkar" filled with apple sauce. They were super hard to fry since they were raw in the middle but burnt on the outside - totally understand why there's holes in donuts now.
did they float and were flipped midway? I'm no baker but I think that's somewhat important for not burning them. the filled munkar/munkit and berliner usually you see the light colored region around the circumference. that way the insides have more time for heating I guess while both sides get less time.
We make a batch every spring, it's traditional around mayday to eat munkki with sima, a type of low alcohol mead.
Jag gillar munkar, munkar, munkar med hål i.
I remember seeing one of those doughnut making machines in the bakery section of a big department store. I was well into my teens, but unfamiliar with the big city - or, in fact, seeing doughnuts being made. The older women of my family were great cooks and bakers, but did not make doughnuts. Just like the men in that clip, I stared through the window at that magic machine producing doughnuts for a ridiculously long period of time! It must have been good advertising because although of course you couldn't reach the doughnuts, you could smell them, and walk around the corner and buy them.
I remember going to the county fair as a kid, and seeing doughnuts being made on one of those machines. I was equally as fascinated as you!
This is literally one of the only wholesome things I have to look forward to in the week. Keep up the great work bud!
Had me chuckling "GRRM will do anything to not finish Winds"
Can't wait for that book
You could see the fires of rage glisten, just for a moment, as he said it, yeah.
Yeah and with the new targaryen show coming as well who knows when the book will drop. Everybody will probably be the surpriced pickachoo meme 😅
Historical song point: "Istanbul, Not Constantinople" was first performed by The Four Lads. The They Might Be Giants version is a cover
I'll be honest, I could have sworn Moxy Früvous did that cover. I had to go look it up. I was wrong, and I'm fine with that.
As a German I am quite happy about your good pronunciation of “Krapfen”. Especially because the name of that pastry is a controversial topic here, as it’s called different in some states. I’m from Bavaria, where we actually call it Krapfen.
They're CLEARLY called Berliner
Here in Argentina are called "friar's balls" and the ones with holes "nun's wispers"
6:04 fun fact this still is a very popular dessert in the Middle East except its now called luqaimat, its like a donut but not at the same time (obviously) and we drizzle some honey or syrup on them and voila you've got a very delicious luqaimat !! its a must have when we have arabic coffee after the sun sets and its very delicious if I do say so myself.
Whale oil donuts. Yum. I’m glad they stopped doing that. Although it would present the possibility that Dunkin Donuts could’ve been called Moby Dunks, which is a delightful thought.
And considering starbucks is also a moby dick reference it is sad we can’t have both
@@maudline Excellent point!
I’ve never tasted whale oil, but I can’t imagine it tastes very good. 😝
@@maudline Their competition would be their white whale.
After you fried up a batch of doughnut you can burn the used oil in your lamps and give the house (or ship) a yummy smell
My granddaughter could not say doughnuts when she was little, she called them doughgos. From then on that's what we have called them. My grandmother made them into balls and rolled them in powdered sugar. Learning how they started was fun to learn. Thank you Max.
One of my sons called them nonuts when he was little.
Man, that would be a good brand name or a special kind of donut.
Not to be confused with doggos
@@blanchekonieczka9935 did he only get them in November? (Sorry, but I couldn't resist)
@@mr.jglokta191 🤣
The shape and texture of these remind me of donuts I used to get from a food truck at a market, they were unlike any normal donut, but were balls with jam and the dough itself was more golden in colour and tasted so nice and sweet. I think maybe they put something in it, perhaps rum or vanilla. I haven't had them in almost 10 years but they were the best donuts.
Sour cream?
@@sshlept8070 No
I remember 50 years ago bread was used to soak up the excess oil from fried bacon and sausages in the Army chow hall serving line.
Has anyone ever had a freshly fried donut, sold still warm? *MAGNIFICENT* ✨
Yes, and I still have not yet managed to replicate the glorious doughnuts from the former Lamppost restaurant in Gettysburg, PA. Their hot doughnuts literally melted in one's mouth.
@Ordo Militaris Radio TV I’m not really a morning person, so I can’t trust myself to fry something before noon. I need the caffeine to kick in first or it would be risky. Dessert donuts could be good, though…
Krispy Kreme. I could eat a whole box
@Ordo Militaris Radio TV With how most of my clan makes fried pastry, I have no plans ending up in a hospital unless one will foot my bills thank you.
@Ordo Militaris Radio TV Probably because they only want one? Or because they can't bake? Or because they just like the taste more and know it'll be well made? Or because they want to support a local business? There's plenty of reasons someone would buy something rather than make it themselves. And I'm a baker, I understand buying because it's hard work making donuts.
Fun fact: In Germany we have this New Year's Eve tradition, where one Krapfen out of a batch is filled with mustard rather than jelly.
Allegedly it brings good luck to whoever eats the spicy one.
That’s so German lol
@@BurgundySorcerer What else do you expect from the people, who coined the phrase "Schadenfreude"?
Berliner
How strong is this mustard? If it’s like English mustard I think I couldn’t eat it, but if milder like Dijon I probably could if I believed it was bringing me luck.
@@kaitlyn__L Well, it all depends on the mood of the host.
It could be anything from sweet bavarian mustard to something extra hot.
I think max needs to try Asian dishes that use eel, like Japanese or Korean grilled eel is amazing, if the people in the UK thought about making their eel that way, they would have loved eel more than what they actually made, which was the jellied eel.
Or elvers, boiled baby eels eaten on a fork like spaghetti…… bleh
I love me some smoked eel combined with buttered Schwarzbrot/"black-bread". It's a dark crusted german wholegrain rye bread, typical for the region I live in.
Londoners love their jellied eels, my mum grew up in the East End and everyone ate them.
My favorite sushi is unagi, a cooked eel. It’s DELICIOUS.
Asian Eel much better European eel
7:08 The Four Lads didn't die for this!!
When you mention Martin riding elder ring to avoid the song of ice and fire novels, I honestly spat out my coffee this morning, laughing! It was exactly as I was thinking when I first saw his name on The game.
I've long thought that doughnuts and their relatives are one of what I call the universal food formats. Wherever, and probably whenever, a suitable carb has existed alongside the ability to bring pans of fat up to the necessary temperature some variety of deep-fried dough has happened.
as I have read it somewhere else, "Humans do be frying dough!"
Cat in kitchen drawing on cover of cookbook at 7:02 caught my attention since I'm watching this while snuggled with 2 orange tabby rescue fellows. As it happens our little county seat farm burg has a pretty decent locally owned donut shop.
When I was younger, I was told donuts had holes so ship captains could keep them on the wheel when they were busy at work and have a readily available snack. No clue how they came up with that or if that was an actual theory people shared, but it was a lot of fun to imagine. 🍩 🛥
I talk about that 🤣
@@TastingHistory I just got there! 🤣
I'm sorry but do you not do that
certain flat rye bread has holes you can put them on horizontal poles out of the way near ceilings and they stay dry
I remember reading this somewhere when I was younger, too. Possibly in World Book Encyclopedia.
I’ve been watching the videos in no certain order and I love the respectful yet not too serious history tales. A nice balance between the two and always informative. Thank you, Max.
My older female relatives were notable cooks. They all owned "donut cutters" - a large round cookie cutter with a smaller circular cutter in the center which could be removed for cleaning. (I had an aunt who had been a war bride, from Britain - she objected violently to the spelling "donut". She didn't make them anyway.)
I have one of those doughnut cutters. I inherited from my mom, who got it from her mom. Love it!
My mother had the same among her cookie cutters. One summer she went on a binge of making different kinds of doughnuts. Besides the cookie cutter, she had a special device for making dropped donuts, which dropped rings of batter into the hot oil.
I have one, too. The middle is removable not only for cleaning, though - without it you have a biscuit cutter. I mean American scone-like biscuits, but it works fine for British biscuits (cookies), too.
@@jonesnori: I love that tiny middle piece. When I was a little girl, my mom used it to make tiny cookies for children’s tea parties.
@@EastSider48215 Aww, what a sweet idea!
When I used to chef at one particular restaurant, we made fresh sweet potato doughnuts, and they were amazing. Served with a warm drizzle of bourbon caramel sauce, YUM.
Spoon Tease! Leaving us here with no recipe!
Omg! That sounds amazing!
Please give us the recipe!
Recipe? Or it didn't happen...
May we pretty please,with sugar on top, have the recipe?
Also if you're looking for another mention of donuts getting holes, In Laura Ingalls Wilders Little House on the Prairie book series, largely based on her and her husband's lives, in the book Farmer Boy, Almonzo's mother is making donuts and decides to try doing it the new way. I remember being super intrigued by that part as a kid!
I remember this really cute mini donut stand in pike market, seattle. They had a donut frying machine that flipped them and was really fun to watch. Fresh mini donuts with powdered sugar was my childhood. Not sure if they’re still there though. Last I saw, they closed for Covid.
"krapfen" are still a thing btw xD it's what these jelly donuts are called in Bavaria, and they are sold around carnival or "fasching" season. They are called differently in other regions of Germany though.
And for example near cologne there's something called "mutzemandeln", which is also translated as "doughnuts" - the "mandeln" part and the end of the word means "almonds", bc they are shaped like almonds. There's also something else called "mutzen" which seems to be similar to the donuts you made in this video. So we kinda have a lot of different types of donuts here in germany xD
Oh yes, but be careful which name you call them by, cuz depending on the region they have different names and someone will get insulted, in some part they are still called Krapfen, in others Berliner (like the people living in Berlin) or Pfannkuchen (literally translates to pancakes, and in most parts the word also refers to pancakes tho pancakes are a whole different story)
(There may be even more names that I don't know about)
@@gameboy-nq7je I still find it super funny that it's not called "Berliner" in Berlin
Doughnuts have a way of bringing people together... I never would have expected it of doughnuts! Maybe because they are best enjoyed with coffee, which also is a drink of camaraderie! This is the type of thing I explore in my coffee and tea episodes on my channel. How about going to have a look for yourself?? :) czcams.com/channels/wAAQg0fwlQs8zjJQBzaxGA.html . Thank you.
Krapfen
They're popular in Norway too. Mostly in "season" when the sun comes back after polar night or because of lent and carnival. We call them berliner buns, exclusively raspberry jam filling (no jelly).
I used to spell it "doughnoughts", reasoning that they were "noughts" (zeros) of dough. I was disabused of that notion some decades back but I still hanker to spell it that way.
It is ironic that the original doughnut was what we would call a "doughnut hole" ("Timbit" 'round these parts), i.e., what we imagine is left over if doughnuts were cut like cookies.
Ah yes, the popular warship of the early 20th century, Doughnoughts.
Those parts you live in - would that be Canada?
@@YataTheFifteenth That joke is super underrated! Very witty ^^
Or troll people and spell them donoughts. :)
@@EastSider48215 Yep. Land of the Timbit!
5:18 nice pun
15:37 I hate how this implies the existence of a salty croissant
The painting of the little girl is a work dating to 1767-70 by Francisco Bayeu y Subías, an important Spanish painter of the period. She is, in fact, holding a Spanish doughnut/pastry called a rosquilla, so you are correct! Rosquillas are popular around Easter.
Rosquillos, a ring like pastry, is still popular in at least one Philippine island.
Thank you for identifying the Artist and timeframe!
to me it actually looked as if the girl on the painting was holding a ring-shaped toy rather than a piece of pastry...
Back on a vacation trip my family took back in the mid 70s we came across a doughnut shop making them in the early morning. So fresh that they injected the jelly flavors we wanted into them while still warm. Being it was the 70s they were likely still being cooked in animal fats. *Best doughnuts ever.*
Ah animal fats, such a lost art.
In the 60's we had a stainless steel container that always sat out on the stove, marked GREASE. Seems everyone saved and reused bacon grease. Sounds gross now 🤷🏻♀️
@@debravictoria7452 It was good for ya!
@@debravictoria7452 I know a couple people who still save their skimmed fats and never use butter
We have donuts like this in the UK! Although (at least where I'm from) the style of donuts are differentiated through spelling, US style ring donuts are called "donuts" where as traditional donuts are spelled "doughnut"! Great video as usual!
Edit: I've been told by my other friends that the traditional style of doughnuts shown here are apparently rare outside of where in the UK I'm from 😭😂
Why don't we do this in the US?
At 1:58 I burst out laughing, because that's so true. 🤣🤣🤣
When I was a child my mother made doughnuts every Saturday morning. She fried them in Crisco. We would get up and eat warm doughnuts as she took them out of the pan and drained them on paper towels. Absolutely delicious! Great memory for me.
How did people eat like that and still stay thin? Good genetics I guess.
@@be6715 People didn't eat as much high calorie foods back then. A bottle of coke alone has 200 calories.
@@be6715 hard physical work, not sitting down a lot, walking everywhere, even (horror of hours) to School and back, or even home for lunch and back to school for the afternoon classes!
We used to have pancakes (another good video topic?) or French toast on Sunday mornings.
@@robskalas My father made blueberry pancakes for me each sunday. I still can't make them as good. It was a box mix too, but dad just had a way.
It's fascinating how certain treats are sprinkled across history. On the hole I think the modern version is my jam.
in one shape or another, we have always had donuts as a species. we love sugar and carbs, so it's literally perfect! 10000 years from now, the humble donut shall still be eaten!
You belong in a cell for that post.
There's a place on LBI, NJ that had a conveyer belt donut system, google says it's Marvel's Bakery, but I distinctly remember it being a combo donut and ice cream shop within four blocks of the Skipper Dipper on the ocean side and Marvel's Bakery is not an ice cream shop, not on the main drag, not within 4 blocks of the Skipper Dipper, and on the bay side. Sadly, it was probably put out of business by Hurricane Sandy or the pandemic. Still, it was fun to get up at 6am and walk down to see the donuts made and buy a small bag of them.
I was always taught that doughnuts, with the hole in the center, emerged as an invention to feed pony express riders between shorter rides. Pony express riders were supposedly known o just ride through town quickly. Droppin off their satchel for the town on a hook, picking up another satchel, and such. So as an inventive solution to feeding them without stopping the donut was made so they could draw their pistol and hook the donut through the center. From here on the rider would quickly eat the doughnuts best they could. It made sense to me cuz you can ride a horse one handed at speed but with no hands, not a chance for long distances.
When I was a kid my mom and I were making donuts and accidently put liptons iced tea mix instead of cinnamon sugar on our donuts! 🤣
I have no idea why both were unlabeled!
Donuts with powdered tea applied…it cuts out the middleman! 🤣
well, how was the taste?
@@ariariaris is wasn't the worst surprisingly! We still ate them, but would much rather have the cinnamon sugar!
I read an article on BBC today about a new museum in Rome that has old cooking implements and cookbooks. Right up Max's alley!
They mentioned one of the dishes Scappi made for the pope--deep fried frog livers. Just a light snack!
In Northern Ireland we still call them 'dough noughts' or 'gravy rings' but the American 'donut' is becoming more popular. 🍩🍩🍩
the best part about these videos how when you're part through one you may or may not be launched on 1 of 2 journeys:
- oh my god i have recipe questions/ideas i have to google some things!
- oh my god that history is so fascinating i have to google some things!
or both! :D
which may have not just happened to me and i just added some stuff to my next shopping list
In Kenya our donuts are the same ingredients and similar to the ones in 1803, but ours can be balls, squares, or triangle shaped. We take them with Kenyan tea in the morning. Love your videos!
I think this is my favorite episode so far. I like doughnuts, and both the reenactment of eating a donut off a ship's wheel and pointing out the lack of "dreamily" synonyms made me laugh aloud.
7:58. LALALALALALALALALALALALALA
There is no Atla remake in Ba Sing Se, here we are safe, here we are free
Hey Max! It may have already been mentioned somewhere here - but as a fan of music history (as well as food), I'd like to point out that "Istanbul" was originally recorded by The Four Lads in 1953 with subsequent performances by several notable singers prior to the "They Might Be Giants" version. Bette Midler pretty much nailed it in 1976. Love your channel!
"'Keep your eye upon the donut and not upon the hole.' Definitely words to live by." Thanks, Max Miller, for bringing back memories of my mom making donuts when I was young. Deelish!
reminds me of something my grandma used to say, i thin she credited my grandpa for it though, she used to say "separate the donut from the hole" when reading/writing/listening to/hearing something, particularly when dealing with flowery or highly technical/legalese type language. theres all this language, but what is it really saying? its especially good advice when editing or analyzing a piece of media
One of my favorite things to do at parties with people from different corners of germany is asking them what they call jelly donuts. "Krapfen" is mostly used in Bavaria, west germany calls them "Berliners" and east germany "Pfannkuchen", which also means Pancake in the west.
Is it true that JFK's "Ich bin ein Berliner" translates as "I am a donut" - because Berliners would refer to themselves as Berliner without the ein?
@@realhorrorshow8547 Yes.
As a footnote, from a dutch person: it is quite easy to make an oliebol that is neither burnt, nor raw in the middle. It's a question of getting the temperature right (170-175 Celsius). This is admittedly easier in our days with digital thermometers and adjustable heat on our stoves, then it was towards the "end of the dutch dynasty" :P
6:40 the "Bauernkrapfen" is even better especially cause you can eat it as a sweet or as a meal with "Sauerkraut"
This is so cool! As a Dutchie I love to see us represented. :)
I make oliebollen each year for new years, from an old familiy recipe, and it's a lot of work to do it in the traditional way (compared to the more modern packages you can buy in the supermarket here.) The dough is more thin, we shape it with two spoons and drop it in the oil. To get them cooked on the inside and not to dark on the outside can indeed be a struggle, secret is to not add to much at once in the pot to keep the temp up and to make them on the smaller side. We add currents and raisins and fry them in sunflower oil. And while they do get a little dry after a while, oliebollen can be easily saved for up to a week (probably more without spoiling although I don't think they will taste as nice) and they make for excellent hangover breakfast for new years morning.
We also make a variation with apple, where we put a slice of apple with cinnamon and sugar in the dough and fry that.
And to be honest I don't love doughnuts all that much? They can be so very sweet, our recipe is very low on sugar. (66 grams of sugar per 1000 g flour. And 400-500 g raisins/currents. But there's sugar on top.)
HaHaHa. I find them not even being sweet enough when I buy them. I always sprinkle cinnamon sugar on them to sweeten them up. The Dutch donuts are also quite dry, I find, more like cake.
It amazes me that there is a Dutch connection, because when I arrived here in the 60's (I'm a Dutch descendant returned here) noone had even heard of them. It took years before the first ones appeared and they were really horrible. I only buy them only once in a while, just for memories sake.
@@telebubba5527 Store-bought oliebollen are always dry, because they've already dried out after being kept for too long. Store-bought ones also don't have dried fruit in it (and even if there's raisins inside, it's awfully little), which contributes to the dryness.
If you make your own oliebollen, even with store-bought mix, they'll stay moist inside for hours. At some point, they do get gross though. They're not meant to be kept long.
Oliebollen are so good! My husband makes them. We dip them in powdered sugar. 😋
@@mynamejeff3545 then you need a better oliebollen stand in the neighbourhood.. that sohnds sad..
@@mynamejeff3545 I know, but I was talking about donuts😉
I remember a story from when I was very young, it still makes me smile to think of it. It was about a donut shop with an automatic donut maker that went haywire, and couldn't be turned off, making tons of donuts.
Homer Price?!
@@Pygar2 Yep, that sounds right! I couldn't remember the name, but for some reason the Simpsons came to mind.
@@Pygar2 I read that! In Boys Life magazine, I think. My two brothers were Boy Scouts. I really didn't care much for Girl Scouts, nor the Girls' Friendly Society, I wanted to be a Boy Scout. Alas, not to be back in the 1960s.
I was really hoping you’d mention frybread. I’d also really love to see you make it!
I’ve only had it once, when a Lakota friend informed her family that “the white friend does not know frybread”. No clue what was said after that!
Well, its really similar to a hoe cake. Its not often made in the south anymore, but i grew up with my grandparents. Literally flour and water thats been deep pan fried or put in the oven. Asked her once why there wasnt any butter or milk. She said then it wouldnt be a hoe cake, but a bisquit.
That dig at GRRM earned a like by itself
I absolutely love that so many countries share this delicious fried dough ball in so many varieties.
It only further proofs how good of an idea it is to fry and sugar dough.
The Amish community back home always made them akin to this recipe, fried in lard, but in a "big hole" form more like a doughnut from the 1920s. Definitely a treat, and also definitely more filling than most store-bought doughnuts.
As a Dutch I'm really fond of oliebollen. But I do have one gripe: we only eat them between Christmas and New Years' Eve! And when you make them in the middle of the summer, people want to burn you at the stakes! Well, maybe that's a bit hyperbolic, but they do start singing Mariah Carey immediately. Believe me, I've been there.
In "Farmer Boy" (one of the Little House on the Prairie books, set in the 1860's) I remember Almanzo, the little boy main character, telling his mom, as she made donuts, about the "new," trendy, ring-shaped donuts, and her saying that was stupid, who had the time to be flipping donuts manually? Because she made them double-twist style, which supposedly rolled over on their own once one side puffed up enough.
In the Netherlands we eat something similar on New Years Eve called "oliebollen" which translates to "oil balls". They are usually topped with icing sugar, sometimes raisins are added and rarely they are stuffed with custard or almond spice.
Those sound amazing
Yes my grandmother made those too. And they were never raw in the middle, that problem kind of boggles the mind, what kind of cooks were they that they couldn't get the centre done?
@@lenabreijer1311
>Americans
Makes sense non?
@@lenabreijer1311 The dough Max made seems much heavier than most modern doughs, his didn't puff as much, and had a much tighter crumb. I imagine that screws with the cooking time. There's also less sugar in oliebollen, so they don't caramelise as fast.
Oliebollen... I worked security while in school, paid me to do homework for most of shift usually. One year I did three or four nights of security at the FolkFest Dutch pavillion. They were like, "Here's the tubs of oliebollen, have what you'd like and make sure to grab breakfast, too!" They'd make them all day for sale, staff, giveaways, and demos and Rubbermaid dozens of them for the next day. I'm not sure how many I ate but I got the most out if that perk!
When I was growing up there was a cake shop that made its own doughnuts in a doughnut machine. I still have a great desire for freshly made slightly warm doughnuts tossed in sugar
I remember visiting a shop like that as a kid and getting to watch the donuts being made. Thanks for bringing back that memory.
I make "fried dough" using the frozen bread dough from the supermarket... it's simple and easy, thaw, let rise, pull off a chunk and stretch it out like a mini pizza about 5-6 inches in diameter and carefully lay it in your hot oil... it puffs up like a donut (without a hole)... sprinkle with regular sugar, powdered sugar, syrup, or jams... no mixing, no kneading, no mess...
I suppose you could roll it out and use a donut cutter and make "real" donuts...
0:15 fifteen seconds in and we already got puns...
With more on the way, I'm sure.
This exact recipe is made here in Brazil, under the name(rain cakes).
Sprinkle with some sugar and cinnamon and wash them down with a bucket-sized cup of coffee...
Perfect to a raining winter day...
Isso que eu achei. É tipo um bolinho de chuva.
Saying "a raining winter day" seems so weird to me. As a Canadian, when it starts to rain instead of snow, that means it's not winter anymore.
Here in germany we have a very similar thing, called (depending where you are) Kreppel(in parts of the rhineland), Krapfen(most of the south), Pfannkuchen(in berlin) or Berliner(in most of western germany)
They're basically donuts without the hole and filled with jam (mostly raspberry).
They're a typical food for the Carnival-season before lent.
When JFK visited Berlin, he wanted to express solidarity with the people of the city, so beleagured by the Cold War, so he made his famous speech that included the immortal phrase "Ich bin ein Berliner", not realizing that this translates to "I am a jelly donut!"
They have a short appearance at 6:39. Down south in Switzerland we have them as well, although they’re exclusively called Berliner here (or boule de Berlin in French, i.e. Berlin balls)
@@herocommand yeah, I know. But it was a popular joke at the time!
After working for a short while in Dresden and Berlin, and learning that those filled treats were called Pfannkuchen, I had a group of Frankfurters insist I'd imagined it, that they've never been referred to as anything other than Kreppel or Krapfen, and Pfannkuchen are, and have only ever been, the same as English pancakes. So, thank you for the validation...!
@@herocommand Yeah, but if I wanted to say "I am a Berliner", or "I am of Berlin" I would say "Ich bin Berliner" without the article. Everyone clearly knew what JFK meant though.
Just found this channel today & I’m obsessed with it.
In Australia we have Doughnut Trucks that sit outside football grounds and you can watch the dough nuts cooking and being filled with jam, then sugared. Fresh HOT jam dough nuts on a cold winter's day in July, watching your team battle it out playing Aussie Rules football. HEAVEN.
I did always wonder how they soaked up fat before paper towels, so the bread tip is really neat!
Sometimes I wish a few of the variations/incarnations would make a comeback.
Those oil cakes remind me of Koeksisters.
Isn't Koeksisters dredged in dessicated coconut or is it a bastardized version in South Africa? A South African coworker makes tons of those during Ramadan in my workplace.
@@lipstickzombie4981 Personally, I've never had desiccated coconut with them but that sounds like a fun touch.
I was just thinking that the bread trick is also less wasteful. Because now you have bread soaked with fat, and it'll toast up marvelously for another meal. Is that how they made trenchers in the days before plates as well, I wonder?
Soaking up fat is a good use of stale bread.
A lot of older cookbooks call for draining fried foods on brown paper, or even on kitchen towels or flour-sacking.
The diamond shaped without jam filling were still a thing during my childhood in Southern Germany. They were called Fasnetsküchle. My grandmother prepared them and I make them sometimes.
Were the Fasnetsküchle eaten on Fat Tuesday? It sounds like carnival food.
@@J_Gamble yes during carnival on Rose Monday and Fat Tuesday
@@frauleintrude6347 It would be fun to try all the different kinds of pre-Lenten fried cakes from all different countries.
The whaling segue was fantastic
Aw! Such a cute, and special, Piplup plushie!
My years as chef I had heard long ago that the doughnut hole, perhaps also a myth, had come into fashion during the Pony Express when riders would fly by on their horses while women tossed them baked goods to eat along the way. Many fell to the ground so these women would have a stick with sweet doughnuts on them and hold them out for the men on horses to swipe them off to put into a bag. I am sure it is just one of the many stories out there. I have heard many of the ones you shared today. Love your show. Thank you.
Interesting that the WWI photos showed the donuts on sticks as well.
The Pony Express lasted a grand total of 18 months and didn't start until April 1860, nearly 20 years after the good sea captain supposedly smashed his on the ship's wheel or cut out the undone dough, and thus 70 years before the painting of a little girl holding a holely donut.
@@mwater_moon2865 I was just mentioning it as one of the stories I had heard. Bunch of drunk chefs after work tell plenty of good tales. hahaha I pretty much thought is was a story, but it could have had some merit but probably not where the hole came from.
"The doughnut hole, as we call it today, predates the doughnut. So in a way, this is all is an allegory for the human condition. We have in our centers an emptiness, and we decided to give that a name. And we pretended like it's a leftover thing. It's unimportant. When in reality our very name, our very existence, comes from that emptiness we no longer have."
- Michael Stevens, "Squaring a Doughnut", 2019
Really ties in with that quote from Adolph Levitt, "Keep your eye upon the donut, not upon the hole."
Here in Belgium we still have those spherical doughnuts from 1803. They are very popular at fairs and carnivals and are called "smoutebollen".
15:00
"Hmmmm.... Historical Donut...... "
Are you kidding me? I made doughnuts for the first time ever last weekend, with my severely limited baking knowledge. Had a really hard time finding a decent recipe to follow and, behold! A doughnut video merely hours after my struggle. The doughnuts actually came out decent, but it would have been easier with the video around!
In Germany we have a huge discussion if it is called Krapfen (Bavaria and Austria) Berliner ( West Germany) or Pfannkuchen (East Germany)
The right answer is Berliner
@@feena9241 das ist korrekt 👍
In New Orleans, we had this type of round shape donuts called butter milk drops. Quite large size as 1-1.5 inch diameter and sold by New Orleans local infamous McKenzie. But it was grazed and sort of soft and fluffy. Very tasty :)