Today, we’ve got a hole in our regular programming as we explore the sugary, history of doughnuts. That’s right, we’re talking about that glorious confection that’s been the downfall of many a diet and the hero of many a morning meeting.
These rings of fried dough have a history as rich and layered as their most extravagant fillings. From the simple sugar-dusted to the decadently glazed, doughnuts have a past that’s worth exploring.
And that’s precisely what we’re here to do. We’ll sift through the centuries, from their humble beginnings to their rise as a cultural icon, celebrated in doughnut shops and kitchens around the globe.
But the doughnut is more than just a tasty treat; it’s a symbol of innovation, a testament to the sweet side of human ingenuity. And perhaps, most importantly, it’s a universal sign of comfort.
There’s something about biting into a perfectly soft, sweet doughnut that feels like a hug for your soul, isn’t there?
So, grab your coffee, tea, or Chocolate milk – because today’s tale is best served with a side of dunking. If you’d like to listen to this story, please check out the What The Food Podcast below:
We’re about to embark on a sugary journey through time, exploring how a simple piece of dough transformed into a cultural phenomenon.
From the battlefields of World War I to the high streets of today’s bustling cities, the doughnut has played a surprisingly significant role in shaping moments of joy, solace, and sweetness in our lives. The term ‘doughnuts’ was first referenced by Washington Irving in 1809, describing fried dough balls called doughnuts or ‘olykoeks’, highlighting the linguistic and cultural evolution of the word within American English.
Stick around as we glaze over nothing and sprinkle you with facts, stories, and perhaps a few bad puns, in this episode dedicated to the deliciously complex world of doughnuts.
Overview of the Doughnut: The Sensory Delight
A doughnut is a humble creation: a simple concoction of flour, sugar, and butter, transformed through the alchemy of frying into something that can only be described as culinary magic. Before we trace the doughnut’s journey through history, let’s take a moment to fully appreciate the sensory symphony it conducts with each bite.
Taste: The first layer of the doughnut’s charm is its taste. It dances on the tongue with a sweetness that’s bold yet comforting, a tang of yeast that speaks to its fermentation, and a hint of salt that elevates all the other flavors. This is a pastry that doesn’t just sing; it serenades, with each variant from sugar-glazed to chocolate-frosted playing a different tune.
Texture: Then there’s the texture. The exterior, slightly crisp from the fryer, offers a satisfying resistance before giving way to the soft, pillowy interior. It’s a contrast that plays out beautifully in each mouthful, a reminder of the doughnut’s duality: a tender heart encased in a golden, slightly crunchy shell.
Aroma: And let’s not forget the aroma. It’s the siren song that draws you into the bakery on a lazy Sunday morning. That intoxicating blend of warming sugar, rich butter, and the slight tang of fermentation. It’s a smell that promises joy and delivers without fail. The scent of doughnuts frying is a universal language of welcome.
Appearance: Visually, doughnuts are a feast for the eyes. Their round shape, symbolic of eternity and completeness, is often adorned with a rainbow of glazes and sprinkles. Each doughnut is a piece of art, from the elegantly simple sugar-dusted ring to the extravagantly decorated confection topped with everything from bacon to cereal. In the world of doughnuts, beauty is not just skin deep; it’s an invitation to indulge.
As we embark on our journey through the doughnut’s storied past, keep these sensory experiences in mind. They are what have elevated the doughnut from a simple treat to a cultural icon, adored and celebrated across the globe.
It’s not just a piece of fried dough; it’s a symphony of senses, a culinary masterpiece that’s as rich in flavor as it is in history. Now, with our appetites whetted and our senses tuned, let’s dive into the doughy depths of the doughnut’s origins.
Origins: Who Invented the Doughnut?
As we stand at the counter of our favorite bakery, salivating over rows of glossy, sugar-glazed rings, it’s hard to imagine a world without doughnuts. But where did this culinary marvel originate?
Like many great tales, the story of the doughnut is one of mystery, intrigue, and a sprinkling of historical dispute. The term ‘dough nut’ first appeared in early 19th-century literature, reflecting its etymology and evolution. Despite the popularity of the alternative spelling ‘donut,’ ‘doughnut’ remains the dominant form.
The Dutch settlers brought with them to New Amsterdam (now New York City) a delightful concoction known as “oliekoeken” or oil cakes. The term ‘dough nuts’ can be traced back to early literature and cookbooks, describing fried sweetened dough, influenced by Dutch recipes.
While not doughnuts in the modern sense, these treats laid the groundwork for the pastry’s evolution. These early forms were essentially ‘sweetened cake fried’ in fat, tracing their lineage back to the Dutch dish known as oliekoek.
Ancient Beginnings?
Our doughy journey begins not in a 20th-century American diner, as one might expect, but possibly as far back as ancient civilizations. Yes, historians have traced the concept of fried dough to ancient times. The Greeks and Romans, those pioneers of so much of Western culture, had a version of fried dough called Loukoumades.
Loukoumades have a long history that dates back to the first Olympic Games. They were one of the original awards given to champions of the Olympic Games, which debuted in 776 B.C., as stated by the ancient Greek poet Callimachus.
The first mention of any type of pastry or dessert in literature from around the world is made by Callimachus in his works, where he refers to them as “honey tokens.” Therefore, donut holes and loukoumades are the first desserts documented in human history.
While not doughnuts in the modern sense, these treats laid the groundwork for the pastry’s evolution. The origin of the doughnut’s shape, particularly the doughnut hole, holds significant importance in American culture, with anecdotes about Captain Gregory and innovations in doughnut-making machinery highlighting its evolution.
Early References and Similar Foods
The concept of fried dough is far from a modern invention. In fact, it dates back to ancient times, with evidence of similar treats found in various cultures around the world. The Greeks and Romans, for instance, enjoyed a version of fried dough known as “loukoumades,” which were small, honey-soaked dough balls that delighted the palates of ancient athletes and spectators alike. These early fried dough balls were often served as rewards during the first Olympic Games, making them some of the earliest recorded desserts in human history.
Meanwhile, in medieval Europe, cooks prepared fritters, a type of sweetened dough that was fried until golden brown. These fritters were enjoyed by people from all walks of life, from peasants to royalty, and were often flavored with spices and sweeteners that were available at the time.
The Dutch settlers brought their own version of fried dough, known as “olykoeks” or oil cakes, to New York in the 17th century. These sweetened dough balls were fried until they achieved a deliciously crispy exterior and a soft, tender interior. While they lacked the iconic hole that we associate with modern doughnuts, these early treats laid the groundwork for the doughnut’s evolution.
As we can see, the idea of frying sweetened dough has been a beloved culinary tradition across various cultures for centuries. These early references and similar foods set the stage for the modern doughnut, a testament to the enduring appeal of fried dough.
A Dutch Treat
However, the doughnut, as we begin to recognize it today, starts to take shape with the Dutch in the 17th century. The Dutch settlers brought with them to New Amsterdam (now New York City) a delightful concoction known as “oliekoeken” or oil cakes.
These were balls of sweetened dough fried until golden brown, sometimes filled with fruit or nuts. The missing link?
The iconic hole.
The story of the modern doughnut takes a fascinating turn with the tale of Hanson Gregory, who claimed to have invented the ring-shaped doughnut using a ship’s tin pepper box. This innovation addressed issues with the greasiness and raw centers of traditional doughnuts, thereby linking the kitchen utensil to a significant development in American culinary history.
Hanson Gregory and the Modern Doughnut
The story of the modern doughnut takes a fascinating turn with the tale of Hanson Gregory, a New England ship captain who is often credited with inventing the ring-shaped doughnut in 1847. According to Gregory, he grew frustrated with the raw center of the fried dough balls, which were a common treat at the time. In a moment of inspiration, he used the lid of a ship’s tin pepper box to punch a hole in the center of the dough ball, creating the first ring-shaped doughnut.
This simple yet ingenious innovation solved the problem of the raw center, allowing the doughnut to cook evenly and achieve that perfect balance of crispy exterior and soft interior. Gregory’s ring-shaped doughnut quickly gained popularity, and the design became the blueprint for the modern doughnut we know and love today.
However, some historians believe that Gregory’s account may be somewhat exaggerated, and the true origins of the doughnut may be more complex. Regardless of the exact details, there’s no denying that the introduction of the hole was a game-changer in the world of doughnuts. It transformed a humble fried dough ball into a culinary icon, paving the way for the countless variations and flavors that have since emerged.
The Doughnut Hole Story
So, how did the hole come into the picture? Here’s where our tale takes a turn into the annals of American folklore. The story most fondly recounted is that of a young seafarer named Hanson Gregory.
Born in 1831 in Rockport, Maine, Hanson Crockett Gregory led a life that was as colorful and varied as the many flavors of doughnuts we enjoy today.
At the tender age of 16, Gregory was already an experienced sailor, navigating the vast and treacherous seas. It was during one of these voyages that he purportedly invented the doughnut’s hole…
As the ship tossed upon the turbulent sea, Captain Hanson Gregory had to make a snap decision. If he didn’t put both of his hands on the ship’s steering wheel very soon, there was every chance the ship would keel over.
But to do that would mean risking the loss of the olykoek, the delicious cake that the ship’s cook had concocted using a recipe dear old Mrs Gregory had sent him. And then a bolt of genius shot through the hardy mariner, and he rammed his cake onto one of the spokes of the wheel.
Hours later, when calmness had returned to the ocean, the captain casually finished his cake. It occurred to him that he liked the hole the spoke had made in it. He went to the kitchen and asked the cook if, henceforth, he might make all such cakes with a hole in them.
That is one of the stories doing the rounds about the man who apparently created the ring doughnut in 1847. Doughnut holes, once mere byproducts, have since evolved into beloved treats, reflecting culinary innovation and gaining a devoted following among doughnut enthusiasts.
Alas, there are quite a lot of holes in the tale, and the catalyst for this much-loved invention was not quite as dramatic as the storm-tossed olykoek.
Hanson Gregory did indeed become a ship’s captain as a young man, but a marginally more credible version of the story, as told by himself, pitches him as a sixteen-year-old crew member on board a lime-trading ship at the time he is said to have invented the ring doughnut.
As the octogenarian Captain Gregory explained to readers of the Washington Post in the spring of 1916:
‘It was way back – oh, I don’t know just what year – let me see – born in ’31, shipped when I was 13 – well, I guess it was about ’47, when I was 16, that I was aboard ship and discovered the hole which was later to revolutionise the doughnut industry.
Now in them days we used to cut the doughnuts into diamond shapes, and also into long strips, bent in half, and then twisted. I don’t think we called them doughnuts then – they was just ‘fried cakes’ and ‘twisters.’
Well, sir, they used to fry all right around the edges, but when you had the edges done the insides was all raw dough. And the twisters used to sop up all the grease just where they bent, and they were tough on the digestion.
Well, I says to myself, ‘Why wouldn’t a space inside solve the difficulty?’ I thought at first I’d take one of the strips and roll it around, then I got an inspiration, a great inspiration.
I took the cover off the ship’s tin pepper box, and – I cut into the middle of that doughnut the first hole ever seen by mortal eyes! Captain Hanson Gregory
The interview goes on to ask Hanson if he was pleased, to which he replied:
Was Columbus pleased? Well, sir, them doughnuts was the finest I ever tasted. No more indigestion – no more greasy sinkers – but just well-done, fried-through doughnuts. Captain Hanson Gregory
When the Isaac Achorn returned to dry land after his doughnut eureka, young Gregory skipped home to Rockport and showed his mother the new trick. She got cooking and then made her way to the nearby seaport of Thomaston with a bunch of them.
Thomaston (now Rockland) had plenty of people to try out Mrs Gregory’s doughnuts, being one of the busiest ship-building hubs in the US by 1847, complete with half a dozen shipyards, two gristmills, two sawmills, two planing mills and three sail lofts, as well as miscellaneous brickyards, cask manufacturers, lime manufacturers and a marble works.
Gregory maintained that
“everybody was delighted and they never made doughnuts any other way except the way I showed my mother. Well, I never took out a patent on it; I don’t suppose any one can patent anything he discovers; I don’t suppose Peary could patent the north pole or Columbus patent America. But I thought I’d get out a doughnut cutter – but somebody got in ahead of me.” Captain Hanson Gregory
Captain Gregory lived out his last years at Sailors’ Snug Harbor in Quincy, Massachusetts, where he was buried beneath a prominent headstone in 1921.
Twenty years later the National Dunking Association, more on those in a moment, hosted the ‘Great Donut Debate’ at the Astor Hotel in New York, in which the fundamental question was asked: ‘Who put the hole in the donut?’
Despite a strong challenge from a speaker arguing that it originated from a Nauset Indian firing an arrow through a pilgrim cake, the judges found in favour of Hanson Gregory.
In 1947, one hundred years after the momentous event, a commemorative plaque was unveiled at his birthplace in Rockport.
In his recollections in the Washington Post, Gregory concluded:
“Of course, lots of people joke about the hole in the doughnut. I’ve got a joke myself: Whenever anybody says to me: ‘Where’s the hole in the doughnut?’ I always answer: ‘It’s been cut out!’ Captain Hanson Gregory
From War to Peace: Doughnut Dollies
The doughnut’s journey didn’t stop on the high seas. It played a comfortingly significant role during the hardships of both world wars.
In WW1, it was September 1917, four women, all members of the evangelical Christian charitable organization, traveled to the camp of the 1st Ammunition Train, 1st Division, mere miles from the trenches of eastern France.
Initially they provided the same wholesome activities they’d provided stateside: religious services, music played on a Victrola, and treats like hot cocoa and fudge.
Then two of the women hit on a novel idea: what if they made donuts to remind the men of home? And so Margaret Sheldon and Helen Purviance collected excess rations for the dough and shell casings and wine bottles for makeshift rolling pins. They filled a soldier’s helmet with lard to fry the braided crullers.
Later they improved their fried creations by combining an empty condensed milk can with a narrow tube make a cutter in the true donut shape. The treats were an immediate hit, and cemented the Armed Forces’ relationship with donuts, and the girls that served them.
One soldier whose letter was reprinted in the Boston Daily Globe wrote,
“Can you imagine hot doughnuts, and pie and all that sort of stuff? Served by might good looking girls, too.” WW1 Solider
In one day, 2,500 doughnuts, eight dozen cupcakes, fifty pies, 800 pan cakes and 255 gallons of cocoa were made by a single women, with another serving it.
It didn’t top there. As you well know, we enjoyed the first one so much, that a few decades later we decided to do it all over again…
In WW2, The American Red Cross “Doughnut Dollies” served fresh doughnuts to allied soldiers via a mobile service club, or clubmobile. Mainly operating on British soil, but after the invasion of Normandy in 1944, they did start to operate in Europe as well.
Most clubmobiles were single decker English Green Line buses fitted with coffee and doughnut-making equipment. The clubmobiles also carried chewing gum, cigarettes, magazines and newspapers, a phonograph with loudspeakers and records.
A lounge in the back of the bus provided a place to sit and talk. The buses were driven by British drivers. Perhaps most importantly, each clubmobile carried three American Red Cross women volunteers.
Popularly referred to as “donut dollies” since one of their biggest tasks was making and serving doughnuts to the servicemen, these volunteers were the actual stars of the show.
As one Doughnut Dolly put it:
“Our job was to smile and be bubbly for an entire year— no matter what the situation.” Doughnut Dolly
The Doughnut Corporation of America loaned the Red Cross 468 doughnut machines, each which could turn out 48 dozen each hour. As time went on, these proved inadequate in keeping up with the demands of the soldiers and the Red Cross set up central bakeries to supply the majority of the doughnuts served to the GIs.
Just how many doughnuts are we talking about? A report for December 1944 showed that 205 Red Cross women in Great Britain served 4,659,728 doughnuts to the troops.
This not only provided a taste of home but also solidified the doughnut’s place in American hearts and culture. By the time the soldiers returned home, the doughnut was no longer just a treat; it was a symbol of warmth, comfort, and American resilience.
Doughnut Dollies
During the tumultuous times of World War I and II, a group of dedicated women known as “Doughnut Dollies” brought a taste of home to soldiers on the front lines. These women, often affiliated with the Salvation Army, served fresh doughnuts to the troops, providing a much-needed morale boost and a comforting reminder of home.
In World War I, Doughnut Dollies like Margaret Sheldon and Helen Purviance used makeshift equipment, such as soldier’s helmets and shell casings, to fry doughnuts for the soldiers. Their efforts were met with immense gratitude, as the doughnuts became a symbol of hope and comfort amidst the chaos of war. One soldier’s letter, reprinted in the Boston Daily Globe, captured the sentiment perfectly: “Can you imagine hot doughnuts, and pie and all that sort of stuff? Served by mighty good-looking girls, too.”
The tradition continued into World War II, with the American Red Cross “Doughnut Dollies” serving fresh doughnuts to allied soldiers via mobile service clubs, or clubmobiles. These clubmobiles, often converted buses, were equipped with coffee and doughnut-making equipment, as well as other comforts like chewing gum, cigarettes, and magazines. The Doughnut Dollies’ cheerful presence and delicious treats provided a much-needed respite for the soldiers, solidifying the doughnut’s place in American hearts and culture.
The legacy of the Doughnut Dollies lives on, with many organizations and individuals continuing to honor their contributions and the comfort they brought to countless soldiers during some of the darkest times in history.
A Ring of Many Flavors
As the doughnut rolled through the corridors of time, it didn’t just travel; it transformed, gathering a spectrum of flavours, styles, and cultural significances along its journey.
From Hanson Gregory’s innovative hole to the global phenomenon it has become today, the doughnut has proven to be a canvas for culinary creativity and a reflection of the changing tastes and textures of our world.
The Flourishing of Flavors
In the wake of Gregory’s invention, the doughnut began to diversify. No longer confined to the basic sugar-dusted or plain fried iterations, it started to embrace a plethora of fillings and toppings. By the early 20th century, the doughnut was no longer just a snack; it had become a medium for flavour experimentation.
Fruit jams and jellies found their way into the heart of doughnuts, offering a sweet surprise with each bite. Custards and creams added a decadent richness, transforming the humble pastry into a luxurious treat.
In the UK, what type of doughnut do you think comes out on top according to YouGov?
Ok, so of those filled ones, in the UK, what do you think is the nations favourite flavour?
The Great American Doughnut Shops
The proliferation of doughnut shops across America in the 1920s and 1930s marked a new era for this beloved pastry. The first doughnut machine did not come along until 1920, in New York City, when Adolph Levitt, an enterprising refugee from czarist Russia, began selling fried doughnuts from his bakery. Hungry theater crowds pushed him to make a gadget that churned out the tasty rings faster, and he did.
The machines grew more refined. The idea spread. By 1931, the New Yorker was whispering to its readers,
“We can tell you a little about the doughnut-making place in Broadway. Doughnuts float dreamily through a grease canal in a glass enclosed machine, walk dreamily up a moving ramp, and tumble dreamily into an outgoing basket.” New Yorker
It was in the 1930s, too, and half a country away from Levitt’s busy Harlem bakery, that a Frenchman named Joe LeBeau made his way up from New Orleans to Paducah, Kentucky. Probably the hard times led him to sell his secret recipe (written out longhand on a slip of paper), and the name Krispy Kreme, to a local store owner named Ishmael Armstrong, who hired his nephew, Vernon Rudolph, and put him to work selling the treats door-to-door.
In 1937 young Vernon and two friends found themselves in Winston-Salem, North Carolina, with just $25 between them. They borrowed ingredients (potatoes, sugar and milk) from a kindly grocer, stripped down to survive the heat of baking in July, and emerged with a fresh batch of Krispy Kreme doughnuts, which they delivered in their 1936 Pontiac.
Dunkin’ Donuts was established in 1950 and both played pivotal roles in popularizing the doughnut across the United States. Krispy Kreme stores expanded from the South to other regions, becoming a cultural icon with their unique doughnut-making processes and community engagement.
Between the two, which do you think has more consumers in the US?
The answer is Dunkin Donuts, which according to a Statista study in 2020 had 63m consumers vs 46m for Krispy Kream.
These establishments introduced the masses to a variety of doughnuts, from glazed to chocolate frosted, sprinkled with nuts or adorned with colourful sprinkles. The doughnut shop became a staple of American culture, a place where anyone could enjoy the simple pleasure of a fresh, hot doughnut, accompanied by a cup of coffee.
The Rise of Dunkin’ Donuts
The story of Dunkin’ Donuts begins in 1950 in Quincy, Massachusetts, where William Rosenberg founded the first store. Rosenberg’s vision was simple: to provide high-quality coffee and fresh doughnuts to customers on the go. His concept quickly caught on, and by the 1960s, Dunkin’ Donuts had expanded significantly, becoming a major competitor to Krispy Kreme.
Dunkin’ Donuts is known for its wide variety of doughnut flavors, from classic glazed and chocolate frosted to more adventurous options like Boston Kreme and jelly-filled. The company’s iconic “Time to Make the Donuts” advertising campaign, featuring the lovable character Fred the Baker, became a cultural touchstone and further cemented Dunkin’ Donuts’ place in the American culinary landscape.
Today, Dunkin’ Donuts boasts thousands of locations worldwide, serving millions of customers each day. Its success can be attributed to its commitment to quality, innovation, and the simple pleasure of enjoying a fresh doughnut with a cup of coffee. As a result, Dunkin’ Donuts has become a beloved institution, synonymous with the joy of a sweet treat and a moment of indulgence.
Innovation and Indulgence
As the doughnut’s popularity soared, so did the creativity of those who made them. The latter half of the 20th century and the early 21st century saw the rise of gourmet doughnuts, featuring unexpected ingredients like bacon, matcha, and even gold leaf.
Artisanal doughnut shops began to experiment with doughs, glazes, and fillings, elevating the doughnut from a quick breakfast option to an artisanal treat.
Flavours like salted caramel, lemon curd, and Earl Grey tea showcased the doughnut’s versatility and its ability to adapt to sophisticated palates.
Artisanal Shops
In recent years, the doughnut industry has experienced a renaissance, thanks in large part to the rise of artisanal doughnut shops. These establishments have breathed new life into the classic pastry, offering unique and creative flavors that go beyond the traditional options.
Artisanal doughnut shops often feature flavors like maple bacon, strawberry basil, and matcha green tea, showcasing the versatility and potential of the humble doughnut. These shops prioritize high-quality ingredients and innovative techniques, resulting in doughnuts that are as visually stunning as they are delicious.
The popularity of artisanal doughnut shops has helped to revitalize the doughnut industry, attracting a new generation of doughnut enthusiasts who appreciate the creativity and craftsmanship that goes into each bite. These shops offer a fresh and exciting alternative to traditional doughnut chains, proving that the doughnut’s appeal is timeless and ever-evolving.
Baked Doughnuts
For those seeking a healthier alternative to traditional fried doughnuts, baked doughnuts have emerged as a popular option. Unlike their fried counterparts, baked doughnuts are made with a cake-like batter and are cooked in the oven, resulting in a lighter and often lower-calorie treat.
Baked doughnuts offer a different texture and flavor profile compared to fried doughnuts, but they still deliver the same satisfying sweetness and indulgence. They have become a favorite among health-conscious consumers who want to enjoy a doughnut without the guilt.
The growing popularity of baked doughnuts reflects a broader trend towards healthier and more sustainable eating habits. As more people seek out alternatives to traditional fried foods, baked doughnuts provide a delicious and satisfying option that doesn’t compromise on flavor or enjoyment.
In conclusion, the history of doughnuts is a rich tapestry of innovation, tradition, and cultural significance. From ancient fried dough balls to the modern ring-shaped doughnut, this beloved pastry has evolved and adapted over the centuries, delighting taste buds and bringing comfort to people around the world. Whether enjoyed at a local doughnut shop, a Dunkin’ Donuts, or an artisanal bakery, the doughnut remains a symbol of sweetness, creativity, and the simple pleasures of life.
A Global Delicacy
The doughnut’s journey wasn’t confined to the United States. Around the world, various cultures embraced and adapted the doughnut, infusing it with local flavors and traditions. In Brazil, “sonhos,” or “dreams,” are doughnut-like pastries filled with dulce de leche.
The Polish “pączki” are rich, filled doughnuts that are a Fat Tuesday tradition. Meanwhile, in India, “balushahi” resembles a doughnut with its flaky texture and syrupy glaze, showcasing the pastry’s ability to transcend cultural and geographical boundaries.
The conclusion here, is that doughnuts slap and are great no matter what continent you eat them on.
National Doughnut Day and Dunking Association
Now I’d like to close this episode out by taking a deep dive into the National Dunking Association, or the Doughnut Corporation of America.
The Doughnut Corporation of America was founded during the inter-war years by Adolph Levitt, the bloke who we talked about earlier who invented the doughnut making machine.
Seeing potential in the doughnut business he invested in the development of his automatic doughnut machine that could be sold to independent shops, and in 1925 he began offering the first standardized mixes for the machines with trade names such as Downyflake and Mayflower.
The Doughnut Corporation of America, organized dunking contests, created a National Dunking Association, sponsored displays at World’s Fairs, and planted photos of celebrities eating doughnuts in newspapers and magazines along with cartoon-illustrated stories such as one about a character named “Ima Dunker.”
The National Dunking Association specifically was a membership-based organization started by the Doughnut Corporation of America. It was established in the 1930s to help popularize doughnuts in North America. National Doughnut Day, celebrated on the first Friday of June in the United States, has its origins related to the Salvation Army’s support of soldiers during World War I, where volunteers known as ‘Doughnut Dollies’ created and distributed doughnuts.
At its peak, the association claimed millions of members across more than 300 chapters. Members included famous actors, athletes, political figures, and people of all ages
Members were encouraged to eat doughnuts using the Official Dunking Rules, a step-by-step method outlined by the organization. The lighthearted rules referred to dunking donuts as a sport and instructed members to break their donuts in half before swishing them rhythmically in coffee, cocoa, tea, or milk
I managed to find one of the pamphlets from the organisation with the rules for dunking on. Let’s learn how to dunk properly, shall we??