Who knew that Homer Simpson’s favorite snack has been around for at least two centuries? There's even a day celebrating the doughy fried goodness on June 4. Let’s take a look at the origins of this simple snack that has stood the test of time and maybe even try to rustle up a batch of your own.

Doughnuts get their distinctive yumminess from the process of deep frying the dough in oil. In Turkey, we have a similar fried dough called "lokma," but the particular version of doughnut that is so wildly popular around the world is said to come from the Dutch community that settled in New York, then aptly called "New Amsterdam."

The "dough" part of this makes sense but what about the nut? Nut was a word used for "small rounded pastry," which makes sense considering the generally round or oval shape of nuts.

How the doughnut became a donut

In the early 20th century a New York doughnut machine firm wanted to shorten the word to make it easier for foreigners to pronounce, which is how the word "donut" came to be.

Why the hole in the middle?

In the 18th century, the original version of the Dutch pastry would not always cook through. It is said that a frustrated teenager discovered the solution, poking a hole through the center of the doughnut that tends to be undercooked before frying it. He then taught his mother his technique and soon the improved recipe spread.

Baked or fried?

Usually, when we talk about doughnuts we are referring to the fried version, but not everyone can handle their heavy nature. For those looking for a close, lighter substitute, there are indeed baked versions that taste just as good.

The fried

Let’s start as basic as it gets, a fried doughnut dusted in sugar. Nothing fancy, just simple goodness.

Ingredients