bake - April 2018 - 34

chocolate & decorating

National
Donut Day
Celebrated on the first Friday of every June, National Donut
Day is a day to celebrate donuts and the women who served
donuts to soldiers on the front lines during the First World War.
It is a day that is mainly celebrated in the United States. Other
donut shops around the world participate. Traditionally, a free
donut is given out to customers of donut shops on this unofficial holiday.
This year marks the 80th anniversary of National Donut Day,
which was started in 1938 in Chicago to honor of The Salvation
Army "Doughnut Girls."

Middlebury, Indiana, for winning the Dawn Foods National
Donut Month contest, and the Cinnamon Caramel Donut from

There are many creative ways to celebrate National Donut Day,

Rise'n Roll Bakery has been named the Official Donut of Donut

and many involve the use of premium chocolate.

Day 2018 by Dawn Foods.

From ifiGourmet, a wide array of chocolate decorations can

The history of National Donut Day traces back a century to 1917

be used to add elegance (and profits) to chocolate-covered,

when The Salvation Army began a mission to provide spiritual

signature donuts to commemorate this special promotion.

and emotional support for US soldiers fighting in France during

From triangle waves to mini ribbon spirals to multi-color swirls,

World War I. About 250 volunteers traveled overseas and set

there are numerous choices.

up small huts located near the front lines where they could give
soldiers clothes, supplies and baked goods.

Dobla offers many types of chocolate decorations to help
bakeries construct your own donut tower cake. Examples of

After discovering that serving baked goods would be difficult

chocolate decorations from Dobla include crushed curls (in

considering the conditions of the huts and the limited rations,

dark, white or pink), chocolate mini pearls and stars. Dobla's

two volunteers, Ensign Margaret Sheldon and Adjutant Helen

new Donut Topper allows you to create unique prints that

Purviance, began frying donuts in soldiers' helmets, according

provide your donuts with outstanding appearance and taste.

to The Salvation Army. These tasty treats boosted morale and

Studies show that consumers are willing to pay more for a

won the hearts of many soldiers. 

print-designed chocolatey topped donut compared to traditional donuts.

Nicknamed "Donut Lassies," the women who served donuts

Barry Callebaut, a leading manufacturer in high-quality choco-

the United States when the troops (nicknamed "doughboys")

late and cocoa products, has introduced a new chocolate that

returned home from war. During World War I, Donut Lassies

looks to join dark, milk, and white chocolate in the pantheon of

served coffee and donuts to soldiers in the trenches. Rations were

chocolate types. Ruby chocolate is the first new natural color

poor, so the donut idea was conceived as a means of bringing

for chocolate in more than 80 years. Ruby chocolate from Barry

the soldiers cheer. Donuts were not the reason Salvation Army

Callebaut is described as an intense sensory delight, combining

workers were in the fighting zones of France; they were there

berry-fruitiness and luscious smoothness.

primarily to give spiritual aid and comfort to the American soldier
and his allies. They were there to be a link with home and family.

Contests are another way to put the spotlight on creative

The Salvation Army continued to provide comfort, care and

donuts. In 2017, Dawn Foods honored Rise'n Roll Bakery in

donuts to American soldiers during World War II.

34 < APR 2018 | bakemag.com

JOHN UNREIN

to troops are often credited with popularizing the donut in


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Table of Contents for the Digital Edition of bake - April 2018

http://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
http://digital.bakemag.com/sosland/bake/2019_03_01
http://digital.bakemag.com/sosland/bake/2019_02_01
http://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
http://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
http://www.nxtbook.com/sosland/bake/2015_02_01
http://www.nxtbook.com/sosland/bake/2015_01_01
http://www.nxtbook.com/sosland/bake/2014_12_01
http://www.nxtbook.com/sosland/bake/2014_10_01
http://www.nxtbook.com/sosland/bake/2014_09_01
http://www.nxtbook.com/sosland/bake/2014_08_01
http://www.nxtbook.com/sosland/bake/2014_07_01
http://www.nxtbook.com/sosland/bake/2014_06_01
http://www.nxtbook.com/sosland/bake/2014_05_01
http://www.nxtbook.com/sosland/bake/2014_04_01
http://www.nxtbook.com/sosland/bake/2014_03_01
http://www.nxtbook.com/sosland/bake/2014_02_01
http://www.nxtbook.com/sosland/bake/2014_01_01
http://www.nxtbook.com/sosland/bake/2013_11_01
http://www.nxtbook.com/sosland/bake/2013_11_02
http://www.nxtbook.com/sosland/bake/2013_10_01
http://www.nxtbook.com/sosland/bake/2013_09_01
http://www.nxtbook.com/sosland/bake/2013_08_01
http://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
http://www.nxtbook.com/sosland/bake/2013_05_01
http://www.nxtbook.com/sosland/bake/2013_04_01
http://www.nxtbook.com/sosland/bake/2013_03_01
http://www.nxtbook.com/sosland/bake/2013_02_01
http://www.nxtbook.com/sosland/bake/2013_01_01
http://www.nxtbook.com/sosland/bake/2012_11_01
http://www.nxtbook.com/sosland/bake/2012_10_01
http://www.nxtbook.com/sosland/bake/2012_09_01
http://www.nxtbook.com/sosland/bake/2012_08_01
http://www.nxtbook.com/sosland/bake/2012_07_01
http://www.nxtbook.com/sosland/bake/2012_06_01
http://www.nxtbook.com/sosland/bake/2012_05_01
http://www.nxtbook.com/sosland/bake/2012_04_01
http://www.nxtbook.com/sosland/bake/2012_03_01
http://www.nxtbook.com/sosland/bake/2012_02_01
http://www.nxtbook.com/sosland/bake/2012_01_01
http://www.nxtbookMEDIA.com