When I was about nine there was a shop down some steps on the opposite side of the main road (Bowring Park Road, Liverpool) at end of our road. I cannot recall what it was before that time or afterwards (though GB may remember) but for a brief, heavenly period it was a The Doughnut Shop.
It contained a couple of deep-fat fryers like a chip shop and sold only doughnuts. You went in and they cooked the doughnuts to order in the space of moments. Sprinkled with sugar, the hot doughnuts were a real delight to a young boy, fresh from a day’s schooling.
The original doughnut is said to have been a solid sphere of deep-fried dough with no hole in the middle. Allegedly first thought of in Germany, the idea was taken to America by the Dutch settlers. In the early 19th Century Washington Irvine described a Dutch table in New Amsterdam as being set with “an enormous dish of balls of sweetened dough, fried in hog’s fat, and called dough nuts or oly keks.” (In Scouse Oly Keks would mean marble trousers but I assume that is an irrelevancy!)
Spherical doughnuts often have jam in the centre while the Doughnut Shop used to have various alternatives for the ring-shaped ones. My favourite was the one sprinkled with caster sugar but they also had ones with a sugar glaze; a pink icing coating; icing and hundreds and thousands; and, I think, a chocolate coating...







