We love them. We hate them. But, no matter how hard we try, we still find ourselves nibbling on one of these confections once in a while. They can be the perfect snack if made right without too much sugar or a bunch of chocolate covering them (not that I would complain about the chocolate part). We can carry them easily looped on our fingers or held possessively against our chests as we hoard them in our cubicles for that afternoon sugar rush. What can I say? We, as Americans, love them and will take them in so many different ways.
Wikipedia defines this fine delicacy as such:
A doughnut is a type of fried dough confectionery or dessert food. Doughnuts are popular in many countries and prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty outlets. They are usually deep-fried from a flour dough, and shaped into rings or flattened spheres that sometimes contain fillings. Other types of batters can also be used, and various toppings and flavorings are used for different types.
The two most common types are the toroidal ring doughnut and the filled doughnut, a flattened sphere injected with fruit preserves, cream, custard, or other sweet fillings. A small spherical piece of dough may be cooked as a doughnut hole. Doughnut varieties are also divided into cake and risen type doughnuts. Other shapes include rings, balls, and flattened spheres, as well as ear shapes, twists and other forms.
They can range from simple to fancy and fit all tastes and diets. In my travels through the cooking aisles of bookstores, I’ve found different recipes for doughnuts from all countries. Each one is unique but they all come down to the same basic premise: sweet treat any time of day. But, perusing the interwebs, I found a simple recipe which is quick and easy and satisfies all the grumbling tummies in my house.
2 cups flour
1/2 cup sugar
1 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons melted butter
1/2 cup milk
1 egg, beaten
1 quart oil for frying
optional – powdered sugar or cinnamon sugar mixture