WEBVTT - Who Invented Doughnuts?

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<v Speaker 1>Welcome to Brainstuff, a production of iHeartRadio, Hey brain Stuff,

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<v Speaker 1>Lauren vogelbaumb Here. Donuts aren't just the best way to

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<v Speaker 1>get on the good side of your friends or coworkers

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<v Speaker 1>or mechanic or pretty much anyone else. These snacks also

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<v Speaker 1>have a storied past that goes back thousands of years

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<v Speaker 1>to get to the tasty toroid we know today. There are,

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<v Speaker 1>of course, two main categories of donuts, yeast raised and

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<v Speaker 1>cake donuts. Yeast raised are the fluffy airy types that

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<v Speaker 1>get that fluffiness from yes yeast and are sometimes filled

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<v Speaker 1>with jelly cream or other stuff. Cake types are denser

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<v Speaker 1>and get their tender texture from being raised with chemical

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<v Speaker 1>leveners like baking powder. Both are fried in oil because

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<v Speaker 1>that's a great way to make things delicious. We didn't

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<v Speaker 1>really figure out chemical leveners until the eighteen hundreds, but

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<v Speaker 1>phrased breads go back five thousand years or more. People

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<v Speaker 1>in various parts of the world developed them in tandem

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<v Speaker 1>with beer brewing. The same types of yeast make both

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<v Speaker 1>beer and bread bubbly, and some of those early breads

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<v Speaker 1>were sweetened, and sometimes the dough was fried in oil

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<v Speaker 1>instead of being baked, so by the end of the

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<v Speaker 1>Middle Ages around the fifteen hundreds, cultures certainly throughout Europe

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<v Speaker 1>had rich traditions of frying balls or rings of sweet

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<v Speaker 1>dough in oil or lard. Because both sweeteners and fats

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<v Speaker 1>were expensive at the time, these were often treats reserved

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<v Speaker 1>for holidays like Christmas, Hanukkah or Carnival. Dutch colonists brought

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<v Speaker 1>the tradition with them to North America in the sixteen hundreds.

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<v Speaker 1>Their term for them was oily cook, meaning literally oily cake.

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<v Speaker 1>We might have gotten the word doughnut from England in

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<v Speaker 1>the mid seventeen hundreds, recipes appearing for nuts a fried

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<v Speaker 1>dough meaning small lumps, and a food historian recently found

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<v Speaker 1>a book of recipes and household management tips written in

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<v Speaker 1>eighteen hundred by a baroness in Hertfordshire, England, which included

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<v Speaker 1>a recipe for a dough nut, which called for a

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<v Speaker 1>yeast raised mixture of flour, sugar, butter, eggs, and nutmeg

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<v Speaker 1>to be fried in pork lard. Interestingly, there was also

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<v Speaker 1>a Polish Yiddish word for similar treats doughnuts, though those

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<v Speaker 1>were fried in oil or schmaltz. In the mid eighteen hundreds,

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<v Speaker 1>a woman from Maine by the name of Elizabeth Gregory

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<v Speaker 1>deep fried some dough for her son Hanson, who was

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<v Speaker 1>a sea captain, to take on his voyages. She put

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<v Speaker 1>nuts in the center of the pastry and created a

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<v Speaker 1>literal doughnut. A probably apocryphal story says the captain Gregory

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<v Speaker 1>made the first doughnut hole when he spiked one of

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<v Speaker 1>his mother's fried pastries on a spoke of his ship's wheel,

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<v Speaker 1>allowing him to keep his hands free to steer. But really,

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<v Speaker 1>making donuts ring shaped just makes sense. Deep frying is

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<v Speaker 1>a hot and quick process. If you fry a solid

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<v Speaker 1>circle of dough, it's likely to burn on the edges

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<v Speaker 1>before the center cooks through. Adding a hole gives you

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<v Speaker 1>more surface area, thus letting the resulting ring cook through

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<v Speaker 1>at an even rate. By the way, the donut holes

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<v Speaker 1>that you can buy today are made separately, as doughnut

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<v Speaker 1>machinery creates rings, not solid circles that need to have

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<v Speaker 1>a hole punched out. Those ring machines have been in

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<v Speaker 1>use since the nineteen twenties. During World War One, Salvation

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<v Speaker 1>Army volunteers nicknamed doughnut lassies, fried and served donuts to

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<v Speaker 1>American soldiers in France. This cemented the snack's image is

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<v Speaker 1>a wholesome slice of home. But the dough boy, nicknamed

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<v Speaker 1>for World War One soldiers, had nothing to do with donuts.

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<v Speaker 1>It might have come from the early Mexican War of

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<v Speaker 1>eighteen forty six to eighteen forty eight, when American soldiers

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<v Speaker 1>were covered in dust on their track, giving the appearance

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<v Speaker 1>that they were covered in flour. In the early nineteen forties,

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<v Speaker 1>the Donut Corporation of America, the biggest donut maker of

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<v Speaker 1>the time, A, tried pushing a product called vitamin donuts, Yes,

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<v Speaker 1>vitamin donuts A. Marketing food products as enriched with synthesized

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<v Speaker 1>vitamins was and still is a popular trend, and the

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<v Speaker 1>company tried jumping on the bandwagon. They hit a legal

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<v Speaker 1>snag as the donuts themselves weren't vitamin enriched, just the

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<v Speaker 1>flour that they were made with, so they had to

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<v Speaker 1>switch to marketing their product as just donuts. During World

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<v Speaker 1>War Two, volunteers from the Red Cross, this time again

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<v Speaker 1>served donuts to soldiers at war. It created enough nostalgia

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<v Speaker 1>that many a returning veteran opened up a donut shop

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<v Speaker 1>and that perhaps is how cops began hanging out in

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<v Speaker 1>donut shops. In the nineteen fifties, more police officers began

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<v Speaker 1>patrolling in cars, and they needed somewhere to park and

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<v Speaker 1>do paperwork during their night beats. Donut shops had started

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<v Speaker 1>to proliferate at the same time and were often open

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<v Speaker 1>at three or four am to make fresh pastries and

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<v Speaker 1>coffee for the day. The shops provided a place to

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<v Speaker 1>stop and get a snack. Furthermore, the shop owners liked

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<v Speaker 1>having cops around for protection. In the book Donut History,

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<v Speaker 1>Recipes and Lore from Boston to Berlin, the former mayor

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<v Speaker 1>and police chief of Philadelphia, Frank Rizzo, is quoted as saying,

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<v Speaker 1>when I was a cop, even though I had breakfast

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<v Speaker 1>at home, there was nothing I liked better than a big,

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<v Speaker 1>thick donut and a cup of coffee. You got out there,

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<v Speaker 1>walked around, rolled in the streets at the criminals, and

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<v Speaker 1>burned the calories off. These days, about ten billion donuts

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<v Speaker 1>are made every year in the United States alone, and

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<v Speaker 1>if you're mathematically minded, you can calculate the volume of

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<v Speaker 1>any or all of them, as long as you get

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<v Speaker 1>a few base measurements. A few years back, a mathematician

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<v Speaker 1>by the name of Eugenia Chang published an eighteen page

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<v Speaker 1>note explaining the equations necessary to figure out how much

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<v Speaker 1>dough goes into a donut, how much sugar you'd need

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<v Speaker 1>to code it, and even the ratio of squidgy interior

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<v Speaker 1>to crispy exterior on any given pastry. To close us

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<v Speaker 1>out today, here's a quote from her conclusions, which I

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<v Speaker 1>think is pretty solid. If you are me, then it's

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<v Speaker 1>easy to get carried away messing around with calculus. Go

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<v Speaker 1>ahead and eat your donuts however you like them. Today's

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<v Speaker 1>episode is based on the article five Things you Didn't

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<v Speaker 1>Know about donuts on how Stuffworks dot com, written by

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<v Speaker 1>Katherine Whitburn. Brain Stuff is production of iHeartRadio in partnership

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<v Speaker 1>with how Stuffworks dot Com and is produced by Tyler

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<v Speaker 1>Klang and Ramsey Young. Four more podcasts my heart Radio,

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<v Speaker 1>visit the iHeartRadio app, Apple Podcasts, or wherever you listen

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<v Speaker 1>to your favorite shows. Y