The Working Man's Doughnut
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- Опубликовано: 28 сен 2024
- Did you know there were doughnuts in Roman times? The 18th century cookbooks have recipes for beignets, fritters, and cakes. Where so doughnuts fit in, and who is eating them? Find out in The Working Man’s Doughnut.
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It seems like nearly every culture in history has just instinctively thought to fry dough in fat, and I think that’s wonderful
Well, every culture discovers frying at some point, also bread. So it is early discovery after people started to farm grains.
Fried dough, dumplings, and alcohol have existed in almost every culture, how similar we all are!
@@Hato1992 Not all, some never discover pottery so have no way of frying their foods.
@@mbern4530 Well yes, but if they farm wheat, they also discover pottery. Only hunter-gatherer tribes don't do that, since they don't grow grains.
@@mbern4530why can’t they fry on a rock? They can’t deep fry sure, but you could fry on a concave rock.
This man is the face of "if you love what you do you never work a day in your life"
@synfiguringhe needs green eggs and ham
The most enviable position in life.
Literally me watching these videos: I have to show this to my kids when I tell them that they "can be anything they want to be" so that they understand what I really mean.
My grandfather was a child in the Austro-hungarian empire was selected by his school master to go on a hunt with the "King" (Frans Joseph?). He and other children beat the fields from sun up to sun down to chase the game to the king and his hunting party. His reward for the all day long field work was a chocolate doughnut.
This is such a ridiculous story that I’m glad for the existence of Franz Ferdinand.
What's ridiculous? My grand father was born in 1895 just outside of Prague in a small town called Oswice (Not sure of the spelling) which has since been overtaken by Prague's urban sprawl. This event probably took place in 1902 -1905 when my grandfather was 7-10 years old. By the time my grand father was 14 years old in 1914 my Great grandfather sent him to America by himself possibly to avoid the Austrian draft as the "Arms Race" was escalating between Germany, France and England and the winds of war were stirring.
By doughnut I assume you mean a berliner/krapfen not what americans usually think of as doughnuts, right?
@@scoutbane1651 Well, since we're in Czechia, what he means is a kobliha. 😁 (Yes, it is, I think, identical to those.)
Wow, no wonder the kings got overthrown in Europe. Probably less than an hours wage for those kids.
Donuts for dinner: Every five year-old's dream.
With an Ice Cream appetizer
Dinner was at noon in 1750
@@Nope-vb2jz I still say "supper."
It would be nice if people would pick one and stick to it 😂
And some 55 year olds, too.
"Peppernuts" is still a popular Christmas biscuit in parts of Germany, made with spices, not actually pepper. It is more like a walnut size gingerbread ball.
Wow! That sounds delicious! Is that recipe on the internet?
@@gaylescovel7308 Recipe for the Dutch variant, pepernoten:
250 grams self rising flour
125 grams dark brown sugar
100 grams cold butter
6 spoons of milk
Dash of salt
Spices (cinnamon, nutmeg, cardamom, ginger, clove, white pepper (optional), anise (optional). Heavy on the cinnamon.)
Mix dry ingredients. Add butter and milk and mix until it's a solid dough.
Roll into little balls, with about the circumference of a coin. (They're supposed to be really small as far as cookies go.)
Bake them for 25 minutes in an oven pre-heated to 175 degrees celsius.
You know they're done when they're crispy throughout.
They're delicious on their own, or covered in a layer of dark chocolate.
And a compulsory part of Christmas in Denmark too
I absolutely love peffernuese
@@yltraviole , thankyou❣
When I grew up, every New Year's Eve an old dutch couple at my church made "olibollen", round donut balls with sultanas. The wife passed 10 years ago, and I still remember these so fondly.
Oliebollen are still eaten around New Year.
Us Belgians call them oliebollen when fried in oil and smoutebollen when fried in animal fat. We usually eat them at the fair when there is one in town.
If you hit the Netherlands around December, you can eat as many oliebollen as you like (or as your body will digest before shutting down 😂). Alternatively, Google a recipe. They're still common food.
There is a museum in Miles City MT with what they claim is the oldest surviving doughnut in the world. The story is that a mother made a bunch for her son to take with him as a soldier in the Civil War (1860s). One doughnut hardened and fell to the bottom of his pack, unnoticed until long after the war when it became a family heirloom and then was donated to this little museum. It's the star attraction I would say.
By the way it is the circular shape with hole in the middle.
But how did it survive without food and water?
Similar story when I went to the police academy. Had fruit in my athletic bag stored away for a couple years. They just got kinda petrified and wrinkled. Needless to say I didn’t put them in a museum.
@@stickychocolate8155 How did a piece of fried pastry live without eating and drinking? What?!
I don't care if this is true, it's true to me!
i remember reading "Farmer Boy" a lot as a kid and they would constantly reference donuts as a staple part of the extravagant breakfasts that the mother would prepare for the family. as a kid that always sounded so luxurious, the way that i pictured the donuts lol
We have a treat breakfast called dough boys that are basically doughnuts. Just the dough is a bit less sweet.
Yes, but not those new fangled one with a hole 😅
I love that book, like all the Laura Ingalls Wilder books. Yes, the hardworking Wilder farm kids in that book are extremely well-fed! In the very first chapter, Wilder lovingly describes the lunch the two boys and two girls bring to school, which includes fresh donuts and homemade apple turnovers.
@@cristiewentz8586 imagine making the ones with a hole! the straight ones flip themselves over, much more sensible
@@JacobAlbano Yes! In her book Farmer Boy, Laura writes how, as a small boy, Almanzo would watch his mother make doughnuts, and that she had a special way of twisting them so they would flip themselves over as they fried. Such an observant child, that Almanzo!
The German word is Ölkuchen = oil cakes. The small doughnuts go by the name of "Baked Mice" here in Vienna. They are commonly sold at Christmas markets now.
Dont you mean Quarkbällchen.
Making doughnuts on a cold, snowy morning! What could be better? Thank you for the pockets of calm your videos provide.
"Pockets of calm" is a perfect way to describe Jon and co.'s work. I am borrowing this phrase!
We still have a baked good at Christmas called "Pfeffernüsse", pepper nuts, in Germany.
which is probably closely related to pepernoten which we have in the netherlands around sinterklaas
We also eat these in my American Mennonite family around Christmas.
Also a favorite in Pennsylvania Dutch (German) cuisine.
@@stickychocolate8155I grew up around Mennonites in Bucks County, PA and had lots of good food.
Mmmmmmmgood
To be historically authentic, a working man during that time period would not have been eating a doughnut made with white flour. Getting white flour was so expensive and tine consuming to create, only the richest of the rich could afford it. When flour was called for in the oldest of recipe books, they meant actual whole grain flour unless stated otherwise. The instructions would suggest sifting it and that was to remove some of the bran & germ.
Sifting it would be a shame as it would remove the most nutritious parts of the flour! But yeah, it seems there's long been this preference for white refined flour and light, fluffy-textured bread. The British almost went mad during the war rationing years because there was no white bread to be had - or even white flour to bake it with - for love or money. Because no food could be imported, British wartime law dictated every part of harvested wheat grains had to be used when making flour, so there was no waste. The British absolutely hated the whole-grain "National Loaf" which was literally the only kind of bread they could get in the bakeries; they actually called it "Hitler's Secret Weapon". It was sold in standard, unsliced loaves (sliced bread hadn't come in yet) and was one of the few foods that wasn't rationed. So there was always plenty of it, which just added insult to injury. There was no butter or jam (no sugar to sweeten it with) and very little meat or cheese, so not much they could put on it to make it taste better. But it kept them alive, by God! It was definitely very nutritious, but most British people by 1939, even the poorest people, just weren't used to whole-wheat bread and found the taste and texture appalling. I can kind of understand why, by the time war rationing ended, most Brits never wanted to see wholewheat bread again for as long as they lived.
Would have love to see this dish made with darker flour
Making some of those tube biscuits as donuts later. Just use a bottle top to cut a hole and shallow fry them in a pan and top or fill them with chocolate syrup or whatever. Lifehacks
@@dejuren1367 A donut is a biscuit with a hole. When you use Pillsbury Grands (like flaky biscuit) they are more cronut than donut, though. Bear in mind they are moister, softer and fluffier when you fry them than if you bake them.
I make donuts every Sunday and as I rolling out my brioche you post this and my heart was just so full thank you!
I’ve managed a big bakery on a busy Saturday morning. Really makes me wonder if their bakeries back in the day had lines out the door on certain days.
Dough Nuts the origin of our modern term. Round of dough fried in fat. Fried dough is found in every culture around the world. Loved this video. 🥰💕❤️👍👍
In the Netherlands we still make these today! They are called oliebollen
I can just imagine how the scent of those spices and sugary dough frying would have been a welcome change from the smokey, sooty smell of an 18th or 19th century kitchen.
Now I have to make fritters.
Thanks John!
As a Canadian I appreciate a video about the ancestor of the donut!! Great work and wonderful research! 👍
Tim Horton invented the donut, LOL. Greetings from Mayberry, NC.
Doughnut holes aka timbits 😉. Andy and Opie land, huh?@@tomcurran8470
Absolutely love your channel! It made me appreciate modern cuisine and variety of foods even more. Thanks for amazing content
Ohhhhh, HOW have I not seen your channel before this?!?! Digging this so far!
All able-bodied freemen of the 18th century had an inner Homer Simpson
Dough!
Mmm, doughnuts.
I wish this had released 40 minutes ago. I just finished baking I would've done this instead.
I appreciate the taste commentary showing up at the end for once. With all the recipes on the channel, I can't remember John telling us about texture and flavor after eating much.
This is exactly what we have in the Netherlands, oil balls. We eat them with nothing in it or with raisins. Though we would not put sugar on them but powdered sugar. We eat these oil balls at New Years. Furthermore, the ginger nuts is something we still eat in the Netherlands during the holiday Sinterklaas, but since we added more spices we started calling them spiced nuts instead of ginger nuts. So fun to see the Dutch Influence in 18th century, though would like to see John mention the Dutch recipes a bit more.
Here in Argentina we have a fritter of german origin called "Bola de Fraile" (Fray Balls): It's round and generally filled with Dulce de Leche. Ideal to eat hot in a rainy day.
I've heard of similar fritters throughout Latin America. Very interesting.
Best served with coffee ☕️
Nice haircut bro
Yes....and back home in Massachusetts we have Clam Cakes 😃
But seriously my grandfather’s family came from Belgium and were pastry chefs so we grew up with all of these and different types of sauces....love the show and the nuances of Colonial history ❤️
When I was a kid I would read the Laura Ingalls books religiously. I always loved the part in Farmer Boy that talks about the doughnuts Almanzo's mother would make. They sounded amazing.
I'm really curious how the doughnuts taste with that pudding sauce
Wow, I just had coffee and donuts, just a couple old fashioned.
A Dutch painting from 1652 shows the first “Dutch donut” and in 1667 it appeared in a cookbook for the first time. Back then it was called oliekoek which roughly translates to oil cookie/cake. In the 19th century it was renamed as oliebollen which translates as oil balls. They are mostly eaten in December especially around New Year’s Eve along with apple beignets. The oliebollen dough is a wet yeast dough that is scooped with a ice cream scoop into the oil. Often it has raisins in it and it served with powdered sugar.
man now I want to eat a donut!
I love to watch your videos before bed the history/cooking teachings is relaxing
That the "nut" in doughnut referred to the similarity to the size and shape of a nut had not occurred to me. I had assumed that the "nut" was derived from mechanical nuts, which are "doughnut" shaped, or toroidal (i.e. hollow in the middle).
The ginger nut piece is really interesting because the Dutch have Peppernoten and the Russian Mennonites have Pfeffernüsen which are somewhat similar to gingerbread dough (although usually much more spice heavy, and often with anise). I wonder if this is because of some Dutch and North German influence (or maybe Prussian too).
I just discovered this channel and it's amazing. I can't explain why but the people who do the explaining have some sort of charm to them that makes what their saying interesting!
I appreciate this. I'd wondered about ginger nuts since reading Herman Melville in grade school a billion years ago.
As I'm a fool for allspice and a fool for doughnuts i can picture quite a competition at the table those centuries ago "Gyles took my doughnut!""I didst not!"""Ohhh yes ye didst!"😂
Saw the preview image, first thought: "quark balls" (literal translation, not sure how they are called in English), a tasty delicassy from fried dough often available at Christmas fairs around here.
They're best fresh out of the oil with just a bit of sugar and spices like cinnamon added (careful hot).
Ginger biscuits (cookies) are still called 'Ginger Nuts' here in the UK.
Elderflower fritters are incredibly good.
My mother talked about her mother (my grandmother) making doughnuts for Sunday morning. They were poor enough that they ate some kind of cooked turnip or turnip soup at least once and sometimes twice a day in the winter, but every Sunday, they got doughnuts.
Like my dad made fried dough. And his grandfather said it was something he did in Sicily. He picked it up from his mother. She would go to the baker and ask for a sack of dough. Then she would take it home. Then tear off pieces and fry them. Then, while they were warm, you would butter on them or suger. As a kid I did both...sometimes cinnamon and sugar if we had some. But checking into the fried dough. It seems that the Egyptians were doing it over 1000 years ago. But most places that made bread came up with the idea. Without knowing anyone else was.
In the Netherlands we have "oliebolllen" and it a lot like this. It literally means oil balls. They are a newyears eve tradition and you can get them with or without raisins.
In Australia, hard ginger biscuits (cookies) are called gingernuts.
I guess the use of doughnuts to accompany a meal is to provide something cheap and filling to eke out more expensive or less plentiful ingredients.
I love the thumbnail! You all are such a creative team.
One of my favorite fried doughs was given to me by an older Korean woman, she called it Mugwort dough. It was green and I dipped it in honey.
I don't remember my folks buying donuts. I do remember a special treat of fried bread, sprinkled with cinnamon sugar...yum!
In Canada we have a kind of large, deep fried flat bread that goes by different names; "elephant ears" and "whale's tails" are two of them. Often they're shaped into a kind of triangle, like naan bread. They're not sweet so you can put anything you want on them, depending on whether you want a savoury or sweet snack, from parmesan cheese to maple syrup. And yes, cinnamon sugar is divine, too. I think many Europeans, esp. Eastern Europeans like Hungarians, that are part of Canada's cultural mosaic introduced these kinds of breads; they come from days when most people didn't have an oven to bake breads at home but could still cook breads in other ways over an open fire or with some kind of stove.
'Oliebollen' or dutch doughnuts are still consumed in the Netherlands today, with records of them being made as far back as the 15th century, likely they are even older than that.
We still have famous biscuits (cookies) here in New Zealand called "Gingernuts"! They are very hard and crunchy and awesome!
Oliebollen are still a Dutch tradition every new years eve. This whole video I couldn't think of anything else than Oliebollen
The fritters you made remind me of a very traditional snack our grannies make in Brazil called "Rain doughnuts" (it has this name because it is a tradition to make on rainy days).
It´s basically the same liquid dough made with eggs, milk, flour, sugar, yeast, and a banana cut into thick slices and thrown into the dough. Then, using a spoon, we pick one slice at a time with part of the dough and immerse it in hot oil until it gets brown and floats.
Finally, we remove it from the oil, strain it, put it on a plate, and sprinkle it with a mixture of sugar and cinnamon powder. 😋
Corn fritters served with warm Vermont maple syrup were part of one of my most memorable childhood Thanksgiving meals, as a side dish not a dessert. That was decades ago, never had them since, but will always remember them fondly.
That straw whisk is brilliant.
This channel rocks.
We still have ginger nuts in the UK. They are a hard, spicy cookie and you can buy them in packets from any supermarket
Strawberry sprinkled donut has been the best food battle weapon ever
Ollieballen in Dutch and still made for New Year's celebrations.
My mom makes donuts like that, small fried balls of dough, with yeast, and she fills them with jam too. Delicious!
Ginger is also a powerful anti-inflammatory. Considering the recipe called for large heaping spoonfuls of ground ginger, I imagine they would easily relieve the minor aches and pains associated with a long day's work, and I bet, unwittingly or not, that might be why a lot of hard working farmers and laborers enjoyed them.
Keep up the good work homie.
In the Netherlands we have "oliebollen" which are pretty much fritters with raisins usually topped with powdered sugar afterwards. They are mostly eaten during new year's eve
These are one of the oldest sweet treats i know of. A simple batter deep fried with sugar on them. We are a German family, and the great grandies were very old school. They were called fritters, We had a LOT of fritters - scraps of roast dinner were also made into fritters and had with sauce. The recipe was simple. it was a basic egg, flour, milk and sugar batter, thick, and deep fry spoons of them and coat them in sugar. Never ate them with anything, just a cup of tea. Yum
Describing the donuts that were used as garnish with savory dishes reminds me a lot of how hush puppies are used today
For a brief second, as I was scrolling by, I thought I saw crab rangoon in the thumbnail, but I'll watch for doughnuts, too.
In Pakistan we make similar fried dough balls that are sweet and sometimes contain dessicated coconut and sesame seeds. It's called gulgulay. Usually made with leftover kneaded dough that gets old and developed yeast so cannot be use for making roti anymore.
OMG! We still use that recipe today here in the U.K. You can make the mixture quite thick and they are lovely. The recipe for the dough is passed down through generations, it’s our culture.
In Holland we had Oliebollen (oil balls) traditionally they would contain apple, currents or other fruit. But most of the time just plain spices.
My granddaughter had donuts for her 2nd birthday yesterday. Good cake donuts.
Was surprised to hear Hertfordshire get a mention as a resident! I believe the county name has its roots in Saxon, Harts (male deer) river crossing - there is a lot of what would have been royal hunting estate including Hatfield House. I will have to try the recipe!
rollkuchen is another type of Doughnut that my family grew up with, very good served with jam or sugar to dip in
We were poor growing up but my ma made us plain tim bits or Americans call them doughty holes lol they were deep fried and yummy sometimes we'd put sugar cinnamon on top or more as a dip mmmmm
Why did I have to find this channel at 1am? I guess I’m never going to bed.
Sometimes when I'm feeling down I watch these videos and they make me feel a little better.
Oliebollen en appelflappen (oil balls and apple flaps) dutch new year treats
In Newfoundland we would fry the scrap bread dough that wasn't enough for to make a loaf (sometimes we made extra on purpose) we called them "toutons" served with either maple syrup or molasses. (I prefer molasses)
Our mother would make cake donuts with nutmeg. They disappeared fast!
My Mom made the same, fried in lard...delicious!
Nice pronunciation of 'Oliekoeken', which is an old Dutch word for 'oil cakes'. We still make them in the Netherlands, but now they're called 'oliebollen', or oil spheres. They are either plain or cooked with currants/raisins in them, and always sprinkled with confectioner's sugar. It's the traditional sweet treat in the weeks leading up to the new year!
German here who studied in the Netherlands. They still got Oliebollen at fairs and for Sinterklaas in early December there.
i did think the word sounds rather dutch then german...
And all this time I was thinking that doughnuts were the working man's doughnut
I am Dutch-German. Olie koeken, which sounds more Dutch than German. However, given that Dutch-German borders changed a lot, and the languages are related, how sure are you about the origin of this recipe? Oliebollen, for example, are a huge deal in the Netherlands. Yet, Germans, generally, refer to that dish as "Krapfen".
You really had me going with that thumbnail.
We grew up eating these type of donuts. Fried biscuits with powdered sugar.
You should think about doing a video on the Donnybrook Fair.
Donuts look almost like hushpuppies, which would be made from cornmeal.
My grandmother would make "dough cakes" just about like this. Our family on both sides are English, Native American and German so i am sure those recipes were handed down from one generation to the other.
If the world keeps as its going, we will need to live more like they did then. Im glad my family already lives much like that.
I agree. times are becoming uncertain...
Your comment is spot on.
Funnel cakes too, aka "Syringed Fritters" p. 316 of The Modern Cook v. 2, by Vincent La Chapelle, 1733
For the record, in the Netherlands, "oliebollen" (literally "oil balls") is still to this day a traditional thing eaten every year both on new year's eve and at funfairs/festivals. They are batter fritters very very similar to what you've talked about here.
Croustillons in Belgium (also spherical) and buñuelos in Spain (rings as donuts).
The existence of Faworki - Angel Wings, and the various other versions depending on what part of Europe you're talking about imply that people absolutely had something donut-adjacent, particularly for as you mentioned religious holidays. 😄
We have those in argentina! We call it "Buñuelos". They're very popular and well known!
Looks like I’m making 18th century doughnuts tomorrow morning.
oliebollen for the dutch.
We have the same tradition of eating ball shaped fritters for holidays in Europe! In my country we call it fritule! 🇭🇷
First Cow is a movie about two guys who steal milk from the only cow around (in the 1820’s) to make donuts. Great movie.
A little later in time Hunk, Zeke and Hickory were offered crullers by Auntie Em in the Wizard of Oz. I'm pretty sure that those qualify.
Frittes are delicious.
Over here we make potato fritters; sliced potato, dipped in batter, and then deep fried. Excellent as they are, but if you put some Worcestershire Sauce on them....oh they are SO good.
I like your content and efforts in creating it 👌🏼
I always make a nice big batch of Potato donuts every year! YUM!!