What about the doughnut? The fabulous American made product that is unique as it is tempting, I was thinking about its origins. The ‘wikis’ of Wikipedia have three theories listed about the origin of this humble fried dough. It states that one theory is that they came to America with the Dutch settlers, who brought the traditional oliebollen to New Amsterdam (later New York) among other treats like apple pie and cookies were the originators of the doughnut.
Number three theory states:
“According to anthropologist Paul R. Mullins, the first cookbook mentioning doughnuts was an 1803 English volume which included doughnuts in an appendix of American recipes. By the mid-19th century the doughnut looked and tasted like today’s doughnut, and was viewed as a thoroughly American food.”
“The two most common types are the toroidal ring doughnut and the filled doughnut, a flattened sphere injected with jam (or jelly), cream, custard, or other sweet fillings. A small spherical piece of dough may be cooked as a doughnut hole. Baked doughnuts are a variation cooked in an oven instead of being deep fried. Doughnut varieties are also divided into cake and risen type doughnuts.”
http://en.wikipedia.org/wiki/Doughnut Retrieved August 13, 2011.
Do you write it as donut or doughnut? However you slice it, fry or bake it, a donut is a doughnut is a doughnut is donut. (‘Dooohnut,’ says Homer, the animated character, Simpson.)
Last weekend a discussion about the Mel-O-Glaze bakery on Minnehaha Parkway had me thinking that I had missed important bakery history of Minneapolis. Today I took pleasure in talking to the owner and getting the true story about the bakery that continues in business. The owner was a really nice person who told me that her father started the bakery and proudly showed me the family picture. Everyone was standing outside the bakery under the green awning. There was Mom and Dad and the three kids. She told me that “the fashion icon standing in the front” was none other than herself. There she stood smiling in her nineteen sixties sunglasses looking like a smaller version of the person who stood before me.
Fifty years later the family makes really great doughnuts. They are known for the apple fritters, and they had, stop-the-presses, cream puffs. Little tiny cream puffs that have fresh whipped cream in them were lined up on a pan calling to me. My mission was doughnuts. (The cream puffs have to wait for another time.)
As with all small businesses in the old days, Mel o Glaze Bakery had fifteen full time bakers who made bread, cakes doughnuts and the filling from scratch. “My Dad said, ‘You watch, with the big grocery stores coming everything will change.’ Change it did. “People no longer have large families and don’t buy much bread. The coffee shop mentality has changed people’s habits to a cup of coffee and one expensive pastry,” the owner added.
Mel O Glaze Bakery is now also a wholesale bakery located in the same spot as fifty years ago and they specialize in doughnuts, pastries and cakes for all occasions. “These doughnuts start out as air in the morning.” The owner added. There are no mixes. (I could taste the freshness.)
Here’s a suggestion: indulge in a doughnut and some Minneapolis history. The price is right. It is $1.00 for a doughnut. (Come on, really?) My friends, who grew up with these doughnuts were right. “Doooooughnuts” are fun food.
4800 28th Avenue South
Minneapolis, MN 55417-1321