Normally, we don’t put too much stock in National Day This and National Day That. But National Donut day? We’re there.

Donut Day, celebrated on the first Friday in June, has its roots in the Salvation Army. In 1917, during World War I, female volunteers with the Salvation Army made fresh donuts for homesick soldiers serving in France. The Chicago Salvation Army revived the tradition in 1938, establishing National Donut Day as a way to raise money during the Great Depression.

This Friday, consider celebrating with one of these donuty treats, which were the standouts in a taste test conducted by The Star last year.

Lamar’s Donuts: Try one of the tricked-out glazed donuts, like German chocolate, peanut butter or Snickers. 1781 Hamric Drive E., Oxford, 256-832-4353.

Donut Prince: The blueberry cake donut, which is better than a blueberry muffin and downright addictive. 602 S. Pelham Road, Jacksonville, 256-782-0707. Now with a location in Piedmont, too.

OMG Donuts!: The bear foot, a huge version of a bear claw, stuffed with just-right apple filling. 1620 Quintard Ave., Anniston, 256-237-9187.

Bonnie Ray’s Bake Shoppe: One of the filled donuts, which come in flavors like peanut butter, Bavarian cream, raspberry and lemon. Lenlock Shopping Center, 5818 McClellan Blvd., Anniston, 256-847-7303.

Raised Doughnuts

Homemade doughnuts are an old-fashioned delight. Many early American cookbooks included recipes for doughnuts, which home cooks would fry while doing their weekly Saturday baking.

1 tablespoon plus 1 teaspoon active dry yeast, divided
1 cup whole milk, heated to 110 degrees F, divided
2 to 2 1/2 cups bread flour, divided
2 tablespoons superfine sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
3 egg yolks
1/4 cup unsalted butter or vegetable shortening
Vegetable oil for frying

Dissolve 1 tablespoon yeast in 3/4 cup milk. Stir in 3/4 cup flour to create a smooth paste. Cover and let rest in a warm spot for 30 minutes.

Combine remaining milk and yeast in the bowl of a stand mixer (use paddle attachment). Mix in flour paste, vanilla and egg yolks. Turn off mixer; add 1 cup flour, sugar and salt. Mix on low 30 seconds or until dough starts to come together. Add butter, mix until incorporated, 30 seconds.

Switch to dough hook. Add more flour, 1/4 cup at a time, kneading dough at medium speed between additions, until it pulls away from the sides, and is smooth and not too sticky. Cover bowl with plastic wrap and let it sit in a warm place for 30 minutes. Gently press dough down, and refrigerate for 1-12 hours.

Line a baking sheet with a lightly floured dish towel. Roll dough 1/2-inch thick. With a doughnut or cookie cutter, cut out 3-inch rounds with 1-inch-holes. Place an inch apart on baking sheet; cover with plastic wrap. Let sit in a warm spot until almost double in size, 30-40 minutes, testing at 5-minute intervals by touching lightly with a fingertip. If it springs back immediately, it needs more time. If it springs back slowly, it’s ready. If it doesn’t spring back at all, it has over-proofed; you can punch it down and reroll it once.

While doughnuts are proofing, heat a heavy-bottomed pot with at least 2 inches of oil, until thermometer registers 360 degrees F. With a metal spatula, slide doughnuts into the oil. Fry 1-2 minutes per side, or until light golden brown. Remove with a slotted spoon, drain on a wire rack over a paper towel, and let cool slightly before glazing.

Makes 8 to 14 doughnuts.

— Lara Ferroni, www.laraferroni.com

Basic glaze

1 1/2 cups confectioner’s sugar, sifted to remove any lumps
3 to 4 tablespoons milk or water
3 teaspoons vanilla extract (optional)

Place the sugar in a bowl and slowly stir in the milk and vanilla a little at a time, to make a smooth, pourable glaze.

— Lara Ferroni, “Doughnuts: Simple and Delicious Recipes to Make at Home”

Maple Glaze

11/2 cups confectioners’ sugar, sifted
2 tablespoons maple syrup
2 tablespoons milk or water

Place sugar in a medium bowl and slowly stir in the maple syrup and milk, a little at a time, to make a smooth, pourable glaze.

— Lara Ferroni, “Doughnuts: Simple and Delicious Recipes to Make at Home”

Donut trivia

• More than 10 billion donuts are made every year in the U.S.

• The largest donut ever made was an American-style jelly donut weighing 1.7 tons, which was 16 feet in diameter and 16 inches high in the center.

• Per capita, Canada has more donut shops than any other country.

• The hole in the donut’s center appeared in the first half of the 19th century.

• The Guinness World record for donut eating is held by John Haight, who consumed 29 donuts in just more than 6 minutes.

SOURCE: Lamar’s Donuts