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The History of Doughnuts

Become smarter in 5 minutes by signing up for free today: https://cen.yt/mbtastinghistory - Thanks to Morning Brew for sponsoring today’s video. Support the Channel with Patreon ►   / tastinghistory   Merch ► https://crowdmade.com/collections/tas... Instagram ►   / tastinghistorywithmaxmiller   Twitter ►   / tastinghistory1   Tiktok ► TastingHistory Reddit ►   / tastinghistory   Discord ►   / discord   Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO SOURCES** The Frugal Housewife by Susannah Carter: https://amzn.to/3KpmV2v Doughnut: A Global History by Heather Huwick: https://amzn.to/3HIP82l The Donug by Michael Krondl: https://amzn.to/35WrNNi RECIPE 3 ¾ cups (450g) Flour 1 stick (113g) Salted Butter 1/2 cup + a tablespoon (113g) Sugar 4 ½ teaspoons (15g) dried yeast ½ cup (120ml) water ¾ cup (175ml) Milk 1 quart (1L) of melted Lard or other oil 1. Mix the tablespoon of sugar into the water, then sprinkle the dried yeast on top and let it sit for 10 minutes. 2. Work the butter into the flour with your finger tips, then add the sugar and bloomed yeast. Finally add the milk, but only enough to make a sticky but workable dough. Knead for 15 minutes or until you have a smooth, sticky dough, then place the dough in a bowl and cover. Let it rest for 1-2 hours or until it has doubled in size. 3. Knock the air out of the risen dough and divide it into 24 pieces. Form the dough into balls then set on parchment and cover to let rise for 20 minutes. 4. Heat the lard or oil to 350°F/175°C. Add 4-5 doughnuts to the oil and fry for 1 minute, the turn to fry the other side. Fry until a deep golden brown. Let them drain then serve with powdered sugar, nutmeg, or cinnamon. **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza PHOTO CREDITS Funnel Cake: The original uploader was Lorax at English Wikipedia., CC BY-SA 3.0 http://creativecommons.org/licenses/b..., via Wikimedia Commons Jalebi: Lion.harvinder, CC BY-SA 4.0 https://creativecommons.org/licenses/..., via Wikimedia Commons Beignet: By Pburka - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index... Churro: By Mike via flickr Krapfen: User:Manfreeed, CC BY-SA 2.5 https://creativecommons.org/licenses/..., via Wikimedia Commons #tastinghistory