Exploring Cultures Doughnuts of the World
Doughnuts of the World
June 1, 2018 - July 31, 2018
In celebration of National Doughnut Day on June 1st, let's take a look at how other cultures make this warm, fried addicting treat.
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We’re starting with my favorite and one of the many reasons I love Hawaii!! Originally a Portuguese confection, these round fritters came to the Pacific in the late 1800s. The eggy, yeast dough gets a dusting of granulated sugar once it's fried. Traditionally without filling, some varieties are given the tropical treatment with chunky fruit fillings made from local taro, pineapple, mango or passion fruit making them similar to the popular filled German doughnut, the Berliner.
*Read a book that takes place in Hawaii or read a book by a new to you author in your favorite genre (tell us the genre).
When looking for a sweet and deep-fried treat in South Africa, you must turn to koeksisters. After frying, these "braided" dough treats are soaked in a sweet syrup flavored with cinnamon, ginger, and lemon, making them sticky and crunchy on the outside, and moist and syrupy inside. The Cape Malay community puts their twist on it and prepares a coconut-coated version,
*Read a book that takes place in Africa or read a book by an author whose first and last initial can be found in KOEKSISTER.
3. Beaver Tails
These fried pieces of dough are individually hand stretched to resemble the tail of Canada’s national animal – the beaver. They are then covered with a variety of things: cinnamon sugar, nutella, or chocolate and strawberries. You can only find these fun pastries in select cities at a Canadian-based pastry stand called…..Beaver Tails or Queues de Castor. What a wonderful tribute to this country’s hard working critter!
*Read a book that takes place in Canada or is written by a Canadian author or read a book with an animal tail prominently shown on the cover.
These oval-shaped ridged pastries are a popular street food in Turkey, Greece and Croatia. They are prepared by vendors who fry them up on the spot, piping the dough from a tube right into the hot oil. They are then soaked in a sweet fragrant lemony syrup making for a definite Turkish delight!
*Read a book that takes place in a Mediterranean country (tell us where) or read a book with a yellow cover.
Popular in Southern Asia, India and the Middle East, these delicate "loops" or “spirals” of dough resemble thin funnel cakes. The batter for these sticky sweets is fermented before frying. Like most pastries, these treats are best eaten hot. The origins can be traced as far back as 13th Century Mesopotamia and are today served at food stalls and chat shops across Southern Asia.
*Read a book that takes place in India or the Middle East or read a book with a title that starts with a letter in JALEBI.
Branna L.A. Casey 6/14/18
The churro originated with Spanish shepherds who named them after churra sheep's horns. The dough is a simple mixture of flour, water and salt and are often dusted with cinnamon and sugar after being fried. They are a popular breakfast treat throughout Latin America and are perfect for dipping in cafe con leche or thick hot chocolate. You can also find them all over the world at carnivals, and fairs in all shapes and sizes, sometimes even stuffed with wonderful additions.
*Read a book that takes place in Spain or Latin America or read a book where the characters attend a carnival or fair.
A Charmed Little Lie Sharla Lovelace 6/7/18
These baseball sized fritters are a traditional Dutch and Belgian celebration food. In the Netherlands they are called oliebollen or oil spheres while in Belgium they are usually named smoutebollen or lard balls. Not the most appetizing names but don’t let that keep you from trying these yummy balls of goodness filled with a mixture of raisins, currants, and apples. They are often served sprinkled with powdered sugar or topped with whipped cream.
*Read a book that takes place in the Netherlands or Belgium or read a book where a celebration occurs. Tell us what it was.
A wedding A Nantucket Wedding Nancy Thayer 6/4/18
8. Sel Roti
In Nepal this “sweet rice bread“ is flavored with cardamom, cloves and banana. Its distinguishing features are the crispy texture and reddish brown color. Once the semi liquid dough is ready, it's dropped into boiling oil or ghee and turned with two foot long sticks called jhir. Sel Roti is both a breakfast food and special-occasion treat, typically enjoyed during Nepali religious festivals. When stored at room temperature will last up to 20 days making it a popular gift to send family members living away from home.
*Read a book that takes place in Asia or read a book that will last a while (over 400 pages long).
Beach House for Rent Mary Alice Monroe 6/7/18