Ancient Recipes: Doughnuts

In this episode of 'Ancient Recipes with Sohla,' Sohla El-Waylly explores the history and preparation of Dutch colonial era doughnuts, known as olykoek. She discusses their origins, connection to Halloween, and the evolution of the doughnut hole. Sohla demonstrates the preparation of the dough using ale barm, a historical leavening agent, and shows how to form and fry both traditional and modern doughnuts. The episode concludes with a tasting session, highlighting the flavors and textures of the doughnuts.

What was the original name of the Dutch specialty that evolved into the modern doughnut?

• Churro

• Beignet

• Krapfen

• Olykoek

Who is credited with creating the hole in the doughnut?

• Washington Irving

• Captain Hanson Gregory

• Peter G. Rose

• Sohla El-Waylly

What is ale barm used for in the doughnut recipe?

• Sweetening

• Flavoring

• Leavening

• Coloring

What ingredient is soaked in brandy for the doughnut filling?

• Hazelnuts

• Raisins and citron

• Chocolate chips

• Almonds

What is the purpose of kneading the dough thoroughly?

• To cool it down

• To make it sticky

• To develop gluten

• To add flavor

What is the main difference between olykoek and doughty doughnuts?

• The shape of the dough

• The type of fat used for frying

• The presence of a hole

• The type of flour used

Why is frying in lard preferred for these doughnuts?

• It is cheaper

• It leaves them less oily

• It makes them crunchier

• It adds sweetness

What is a key benefit of having a hole in the doughnut?

• It cooks more evenly

• It looks more appealing

• It absorbs more sugar

• It is easier to store

What flavor does the ale barm add to the doughnuts?

• Spicy

• Nutty and malty

• Bitter

• Fruity

What was Sohla's favorite filling combination for the doughnuts?

• Nuts and fruit

• Custard and jam

• Chocolate and caramel

• Cheese and herbs