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Five Popular Donut Flavors

Donuts hold a special place in a lot of people’s hearts. They’re a special element of Western culture and symbolize sweet reward, happiness, and warmth. They’re not an especially healthy breakfast, but they’re not at all times empty calories also. They come in a large number of flavors, and each and every person appears to have their favorite flavor that they’d always prefer. Here are five of the donut flavors that are most popular and the history behind them.

Boston Creme

This is really a yeast-kind doughnut filled with a vanilla cream and topped with chocolate frosting. It’s similar in flavor to Boston cream pie.


You will find just two main varieties of doughnuts; cake and yeast style. Cake doughnuts are somewhat denser than their yeast counterparts, plus they can hold up all kinds of decoration. They can also be glazed, although they’re regularly iced and scattered. They come in a light version and also chocolate, plus they can be sprinkled with sugar and cinnamon.

Yeast Flavor

Yeast doughnuts are airy and light, thanks to the activity of the yeast in the dough. They’re substantially different in taste from that of the cake donut, and much like Cake donuts, they can be flavored, iced, and sprinkled.

Jelly Donut

The jelly donut is comparable in style to the Boston creme donut, but this one is jelly-filled with a strawberry, cherry, or jam or jelly flavored with lemon.

Glazed Donut

This is typically the most popular donut type. It’s light and yeasted having a chewy bite plus a sugar glaze that imparts only enough sweetness to the aromatic dough. They are best served warm, a service top doughnut stores have perfected. In the areas with stores that sell such doughnuts, customers flock in their hundreds when the donuts are hot and ready, something they can tell from the “Hot now” window signs put up by these stores.

Donuts have a history as knots of dough. American families in the early days prepared sweet yeast dough and cooked them in boiling fat, typically lard, after twisting them. Subsequently, they were often seasoned with cinnamon sugar, much like the cruller donut today. On the other hand, the earliest recorded reference of a donut was made in 1809 by Washington Irving in ‘History of New York’. Here, he defined donuts as hog’s fat- fried balls of sweetened dough. ” This likely means the donut name really describes a dough piece that is nut-shaped, as opposed to a dough knot. Captain Hanson Crockett Gregory is credited with the making of a donut with a hole in the middle. Wherever they originated from, donuts hold a special part in Western history, and they surely are not going anywhere anytime soon.

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