It's a wonderful experience to walk into a donut shop and watch donuts resting in cases like fresh babies, just right out of oven. A warm greeting by the staff and a big smile and a jolly hello from old timers gets you feel good-sense. Donuts can be at home too but eating donuts in the donut shops is always a different experience.
Donuts, like coffee, is intoxicating. Research on preparation of donuts revealed that they are historical dating back to 1938. In those days Donut is a torus shaped, edible piece of dough which was deep fried and sweetened. It was studied that around 250 Salvation Army Volunteers were sent to France during World War I and two volunteers among 250, have come up with an idea of making fresh-baked food items from huts. It was an instant hit and soldiers started visiting huts for enjoying freshly baked donuts.
Basic ingredients required for preparing donuts are wheat flour, fats, egg products, milk, sugar, salt and yeast mixed w ith water to maintain consistency. The dough can be mixed cinnamon, sesame, vanilla or chocolate essence, nutmegs, poppy seeds or almonds, as per one's liking, to add flavor.
At the same time, using good quality of wheat flour and supporting machinery in the commercial sources, are essential for the success of finished products and for making good quality of donuts to attract the customers.
It may be remembered that volume and shape retention of finished products, baked in oil, are very important and it is possible only with flour that contains 27% of gluten content. However, with the advent of modern technology, it is possible to change baking properties and improve quality of flour. Those commercial bases which do not have proper supporting machinery due to space constraint, can use dry mixture of flour for making donuts.
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