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
As an enthusiast with a deep understanding of culinary history and baking techniques, I can provide insight into the fascinating origin of the doughnut's hole and the various theories surrounding it. The article touches upon two main theories, and I'll elaborate on each, drawing from my extensive knowledge of culinary traditions and historical accounts.
The first theory credits American seafarer Hanson Gregory with inventing the doughnut's hole in 1847 while aboard a lime-trading ship. At the age of 16, Gregory was dissatisfied with the uneven consistency of the fried cakes served on the ship. Despite the crispness of the outsides and edges, the centers remained greasy and doughy. Gregory proposed the innovative idea of punching a hole in the middle of the fried cakes to ensure even cooking throughout.
This theory aligns with the principles of cooking doughnuts. When dough is submerged in hot oil, the outer portions cook quickly due to exposure to the heat, while the inner portions require more time. Without a hole, the extended cooking time would result in burnt exteriors. Punching a hole allows for uniform cooking, creating the perfect doughnut.
The second theory connects the popularity of doughnuts in America to the rise of bagels. During the same period bagels gained prominence, bakers and street vendors often sold bagels stacked on long sticks or strung on ropes. Some suggest that the holes in doughnuts served a practical purpose, enabling them to be displayed and sold similarly.
It's interesting to note that the article also addresses the fate of the doughnut holes that are cut out. While popular belief suggests that these cut-out pieces are used to make the small, round doughnut holes, the reality is that many doughnuts with holes are created using special machines that spray dough into a fryer in a circular pattern. The donut holes available at bakeries or grocery stores are often made from dough cut into small squares, challenging the common misconception.
In summary, the holes in doughnuts have a dual origin, with one theory focusing on improving the cooking process for a more consistent texture, and the other linking them to the practicalities of selling and displaying these beloved treats alongside bagels. The article provides a delightful journey into the history and mechanics of doughnut-making, showcasing the ingenuity and creativity in culinary evolution.
