National cream-filled doughnut day
September 14th, 2012
09:00 AM ET
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

September 14 is National Cream-Filled Doughnut Day.

First, let’s get one thing straight – the correct, dictionary-approved spelling of a “ring-shaped cake fried in fat” is DOUGHNUT. The word donut, while almost as old, is the shortened version made popular by coffee and confection chain Dunkin’ Donuts.

Globally speaking, a doughnut doesn’t have to have a hole. Culinarily speaking, it just needs to be fried dough that’s sweet. In some parts of the world, doughnuts are twisted like ropes, or braided like plaits or shaped like biscuits.

Making doughnuts at home isn’t that complicated. You will however need a large, deep pot and a candy thermometer for frying. Kamal Grant, owner of Sublime Doughnuts in Atlanta, Georgia, also suggests using two chopsticks to flip your doughnuts as they fry.

To Kamal, the perfect doughnut has “the perfect balance of bread (thick cake or light yeast raised), sugar (glaze, cream, fruit or chocolate) and fat (slightly crispy or barley noticeable).” Being that it’s National Cream-Filled Doughnut Day, I asked him for some ‘filling’ techniques. Kamal says you can hollow a hole in the middle by inserting a chopstick and move it around in a circular motion or cut in half 2/3 of the way through like sandwich.

Then there’s what to fill it with. While any cream will do, try something a little more exotic than regular whipped cream. Kamal recommends whipped ganache, pastry cream or buttercream frosting.

You can also flavor your cream any way you’d like. The options are endless.

When asked what he loved most about doughnuts, Kamal had this to say: “If you love them, they will love you back.”

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Filed under: Breakfast Buffet • Food Holidays • News

soundoff (One Response)
  1. Mai Segawa
    I do a food blog for college students. Simple cooking recipes for under $8! I haven't made doughnuts yet though! Yum!

    September 16, 2012 at 8:51 pm |
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