The donut is a round little cake made with a sweet bread dough that is traditionally fried in fat. It is called all sorts of beautiful names around the world such as yo-yo, yum-yum, vada, malasala, dreams, rosquilla, bunyuelo.
There are two main types of donuts: the cake type or the fermented with yeast. We make the cake type which is baked in the oven because we think it is healthier than the fried one.
The origin of donuts is not clear. Some claim that their precursors can be found among the medieval people of northern Europe; but the popular form that is associated today with the term donut seems to have been made for the first time in 1847, when a sailor named Hanson Gregory made the famous hole with the cap of a pepper shaker from a boat to solve the problem that The center dough does not cool well. Another origin is generally considered to be the donut comes from the Dutch sweet oliebollen (oil balls), which these brought to New Amsterdam in the 16th century. According to anthropologist Paul R. Mullins, the first book of recipes that mentions the donut is an English book of 1803 that includes it in the appendix of American recipes. Another recipe appears in a recipe book of the wife of Baron Thomas Dimsdale in 1800. It seems an acquaintance of hers wrote the recipe for her.
The first time the donut appears in literature is in 1809. In Washington’s History of New York, Irving describes the donuts as “balls of sweetened dough, fried in hog’s fat, and called donuts, or olykoeks.”
In Spain, in 1962 the entrepreneur baker Andres Costafreda formed the company Donut Corporation, after a trip to the United States. It began to manufacture and commercialize them under the trademark Donuts, on which it maintains the exclusive property in Spain.
These sweet buns are one of the most popular breakfast foods in the US, where they appear in the cinema as one of the desserts most consumed by the police in this country. Around the donut has generated a great industry of franchises of which, the best known are the American Dunkin ‘Donuts, Baskin Robbins, Krispy Kreme and Winchell’s Donuts.
The donut is a typical Spanish sweet in Holy Week, whose origin goes back to the old Roman Empire, when its recipe spread throughout Europe and in the Mediterranean basin. The “experts” consider the Spanish churros as a variant of donut for being a sweet fried sugar.
Among the donuts of San Isidro, patron of Madrid celebrated on May 15, there are five typical varieties that differ mainly in the final finish and not in the recipe for the dough: Silly donuts (with anise and sugar), the (With icing sugar and can be “drunk”), Santa Clara (bathed in egg white and a layer of dry white meringue), French (battered almonds chopped) and blind (no hole in the middle).
In the United States is celebrated Donut Day, created by The Salvation Army in 1938 in honor of the volunteers who went to France and offered tarts, donuts and coffee to the soldiers.
The donut, famous for the great diffusion that gave certain American brands, could be considered as a variety of the donut as it is known in Spain. In fact, in many other countries there are varieties of form and flavor very similar to the traditional Spanish donut, all long before the donut.
Thanks to the creativity and adaptability of humans, local varieties adopt local traditions or ingredients. For example in South Africa it bathes in syrup and soon it is covered of coconut.
In India it is called vada and is made from lentil or potato flour. In the North it is called dahi-vada and it is dusted with spices, vegetables and chutney. In Finland there is also the salted donut with meat filling. In Lithuania prepare a donut with fresh cheese. In South India, the ford is eaten with coconut chutney. The Gular jambun is like the donut but without a hole. There is also badushahi and jalebi. In Indonesia and Malaysia, donat kentang and kuih keria respectively are also prepared with potato and glas sugar. In Japan, it is prepared with azuki paste, of course. In Israel the sufganiyot donut is eaten during Hanukkah. In Nepal, Sel is prepared with rice flour for the Tihar Hindu festival, which is prepared with cardamom and banana. In the Philippines the shakoy is also prepared with rice, caramel and sesame. In Taiwan, Thailand and Vietnam prepare fried doughs with different shapes without a hole.
In Europe we find fried cakes in Austria and Belgium that are taken in Carnival. In regions closer to the Mediterranean the donut is usually donut type, more like bread and less fluffy and is usually eaten during Carnival and Lent. According to the place, the tradition of fillings ranges from jams to praline or vanilla cream. In Poland, paczki is also eaten in Carnival. In Greece the donut is called loukoumas and is bathed in syrup of honey and cinnamon, nuts or sesame. In Holland they usually carry raisins, apple and other fruits. In Ukraine is filled with sour cherries. In Scotland a donut is prepared with a twisted form like a string called yum-yums.
In Hawaii it is called Malasada and is believed it arrived with the early Portuguese. In some regions of the United States where apples and cider abound, cider is added to the dough. In Brazil they are called dreams, they are made without hole and fillings of “guava”. In Peru they are called picarones and are made with sweet potatoes.
With all these inspirations, here you will find spongy donuts prepared with rice flour or chickpeas, with different fruits or chocolate, and a creative and colorful coverage.
Ingredients: organic, whole, vegans, km0
Ingredients: Rice flour *, tapioca flour * and linseed*, boiled water or apple juice *, coconut sugar * or raisins *, olive oil extra virgin *, cinnamon *, almond *, cream of tartar, baking soda and sea salt *.
sweet flavors: lemon, orange, apple, chocolate, strawberry, blackberry, banana
savory flavors: guacamole, gazpacho, tomato, onion, red pepper
* Ingredients from organic production. 98.43% organic production.
Allergens: Does NOT contain gluten. It contains raw almonds. May contain traces of almonds, hazelnuts, gluten.
Storage conditions: Store in a cool, dry place. Expiration date: Best eaten within 3-5 days after purchase.