Good evening, welcome back to our series sharing Food Holidays: June 8th, 2021. Take a look at this mornings Holiday and let me know if you would or would like to celebrate this Holiday and why.
National Jelly-Filled Doughnut Day
Coming on the heels of National Doughnut Day, Jelly-Filled Doughnut Day celebrates the Jelly Donuts. The Jelly-filled Doughnut is popular in the United States and Canada, but there are many variations of this treat throughout the world including: the Berliner from Germany; Krapfen from Austria; Krafne from Eastern Europe; Bomboloni from Italy; Pączki from Poland; Anpan from Japan; Sufganiyot from Israel; and Jam Doughnuts from Australia, England, and Nigeria.
Originally these Doughnuts were not filled with Jelly, but with Meat and Vegetables. The falling of the price of Sugar because of Caribbean Sugar plantations in the 16th century helped spur sweets in Europe.
By the 17th century, Jelly Doughnuts were invented, although the the word “doughnut” was not used to describe them at the time. I would like to share a fact about my mom.
Although, most of the time my mom would order Glazed Donuts but she also loved Jelly Donuts. As for my dad he preferred Cake Donuts just like my sister. My brother is a Chocolate Donuts fend and I love Glazed Donuts.
How to Observe Jelly-Filled Doughnut Day
Celebrate the day by eating at least one jelly-filled doughnut and if its possible see if you can find variations of the Doughnut at a bakery or doughnut shop. If there ever was a day during the year when you should consider making your own Jelly-filled Doughnuts it is today. What flavor of Jelly would you like to use?
Charlie and I don’t have a favorite flavor of Jelly because neither of us eats Jelly Donuts. David says he would like Strawberry Jelly if possible. Do you like Jelly Donuts if so what flavor of Jelly would you prefer and why?
Five Facts Doughnuts
- The donut or doughnut is a deep-fried piece of dough or batter. Donughts comes from the Dutch origin of olykoeck or “oily cake”. The two most common types of donuts are the flattened sphere (you know…the ones that are injected with Jelly or Custard) and the Ring Donut.
- Internationally, Dunkin’ Donuts has over 1700 locations in 29 countries and over 6,000 stores in 30 countries world-wide! In the U.S. there are over 4,400 Dunkin Donuts locations across 36 states.
- Krispy Kreme is probably best known for their fresh, hot, glazed, yeast-raised Doughnuts. The company’s “Hot Doughnuts Now” flashing sign is an integral part of the brands appeal and fame. They say when the sign is on your get a free Glazed Donuts but I’m not sure that is still the case. I think we should visit a Dunkin Donuts to see if its true or not.
- Jelly-filled and Chocolate frosted rank as their top sellers. Coconut Crunch, although not a number one seller, still remains one of the over 52 varieties of Donuts the chain produces on a yearly basis.
- Americans consume 10 billion Doughnuts annually. Can you imagine that? It really is too big of a number when you consider that as of 1997, there were 6,792 doughnut shops in the U.S. alone.
- Now, I can only imagine that the number of Doughnut shops has increased dramatically. Unfortunately, 1997 was the last year that all overall statistics and data is available on this subject.
Recipe for Jelly Donuts
- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 1/2 cup warm 2% milk (110° to 115°)
- 1/3 cup butter, softened
- 1-1/3 cups sugar, divided
- 3 large egg yolks, room temperature
- 1 teaspoon salt
- 3 to 3-3/4 cups all-purpose flour
- 3 tablespoons jelly or jam
- 1 large egg white, lightly beaten
- Oil for deep-fat frying
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, butter, 1/3 cup sugar, egg yolks, salt, yeast mixture and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (do not knead).
- Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
- Punch dough down. Turn onto a lightly floured surface; knead about 10 times. Divide dough in half.
- Roll each portion to 1/4-in. thickness; cut with a floured 2-1/2-in. round cutter. Place about 1/2 teaspoon jelly in the center of half of the circles; brush edges with egg white. Top with remaining circles; press edges to seal tightly.
- Place on greased baking sheet. Cover and let rise until doubled, about 45 minutes.
- In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels. Roll warm doughnuts in remaining sugar.
Thank you,
Glenda, Charlie and David Cates
